Exploring Chia Mucilage as a Potential Additive for Salt Reduction in Traditional Balkan Minced Meat Product Ćevap [0.03%]
探究chia粘液作为传统巴尔干碎肉产品ćevap中减盐添加剂的潜力
Sanja Đurđević,Igor Tomašević,Steva Lević et al.
Sanja Đurđević et al.
Research background: The food industry is constantly searching for solutions to reduce the sodium content in meat products as the world is facing an increased risk of diseases caused by a greater intake of sodium from sal...
Co-Cultivation of Yoghurt Bacteria with Probiotics Increased Melatonin Content and Enhanced the Antioxidant Activity of Soy Milk Yoghurt [0.03%]
协同发酵对豆奶酸奶中褪黑素含量及抗氧化活性的影响
Treechada Utaida,Anuchita Moongngarm,Pariyaporn Itsaranuwat
Treechada Utaida
Research background: Functional foods that improve sleep quality are attracting increasing attention. Melatonin is a key component that regulates circadian rhythms in humans. Soy milk yoghurt contains melatonin and antiox...
Effect of Propolis on the Quality Characteristics and Shelf Life of Raw Beef Meatballs during Refrigerated Storage [0.03%]
蜂胶对冷藏期间生鲜牛肉丸品质特性及货架寿命的影响
Aslihan Cevik Ozkir,Ahmet Sukru Demirci,Harun Uran et al.
Aslihan Cevik Ozkir et al.
Research background: Recently, natural ingredients have come to the fore instead of synthetic additives in meat and meat products. In this context, the use of propolis extracts, a natural bee product, prepared with differ...
Opuntia ficus-indica as an Alternative Source of Mucilage in Low-Fat Ice Cream [0.03%]
仙人果树作为低脂冰淇淋中粘质的替代来源
Eduarda França Ferreira Souza,Amanda Kelly Cristiano Mafra,Raquel Guidetti Vendruscolo et al.
Eduarda França Ferreira Souza et al.
Research background: Cactus pear (Opuntia ficus-indica) is an excellent source of polysaccharides and bioactive compounds with remarkable health benefits. The mucilage of the cactus pear, which consists mainly of water an...
Voltammetric Detection of Chlorophenols in Brewing Water and Beer Using Different Carbonaceous Composite Electrodes [0.03%]
基于不同碳基复合电极的伏安法检测啤酒酿造用水和啤酒中的氯代酚类化合物
Sali Muriqi,Libor Červenka,Milan Sýs
Sali Muriqi
Research background: Nowadays, there is still no portable electroanalytical device suitable for the monitoring concentration of chlorophenols in technologically used water, especially in the brewing industry. This problem...
Impact of Fruit Zone Leaf Removal on Anthocyanin Stability in Wine During Bottle Ageing [0.03%]
果实带叶去除对瓶陈葡萄酒中花青素稳定性的影响
Marina Pavlović,Zoran Zorić,Šime Marcelić et al.
Marina Pavlović et al.
Research background: Anthocyanins, the most abundant pigments in red wine, play an important role in the visual aspect of wine sensory properties. However, due to their unstable nature, their ability to polymerise with ta...
Antioxidant Capacity, Total Phenolic Content and Phytochemical Profile of Canned Dandelion (Taraxacum officinale L.) Flowers [0.03%]
canned dandelion（Taraxacum officinale L.）花的抗氧化能力，总酚含量和植物化学成分档案
Ayca Gülhan,Mehmet Fuat Gülhan,Oğuz Çakır et al.
Ayca Gülhan et al.
Research background: Dandelion flowers have a very short shelf life. The canning process is known not only to stabilise food and preserve its nutritional content at a high level, but also to significantly extend its shelf...
COX-2 Inhibition by Bioactive Peptides from Peanut Worm (Siphonosoma australe) Collagen Through in vitro Digestion Simulation [0.03%]
一种沙虫胶原蛋白活性多肽的体外消化模拟及其cox-2抑制作用研究
Suwarjoyowirayatno,Chusnul Hidayat,Tutik Dwi Wahyuningsih et al.
Suwarjoyowirayatno et al.
Research background: Chronic, unregulated inflammation is a crucial factor in the development of numerous diseases and is closely linked to the increased expression of cyclooxygenase-2 (COX-2). While various bioactive pep...
Screening of Moderately Halophilic Bacteria Producing Ectoine Resulting in the Selection of Virgibacillus salarius BHTA19 [0.03%]
产 ectoine 的中等嗜盐菌的筛选及 Halobacillus salarius BHTA19 的选择效应
Martyna Leszczewicz,Natalia Broncel,Oliwia Frączak et al.
Martyna Leszczewicz et al.
Research background: Ectoine is a desirable molecule with high application potential, particularly in the cosmetics and pharmaceutical industries. The current production method uses microorganisms that require high salini...
Gluten Contamination of Rice: Analytical Testing vs. Consumer Perception - Is Rice Really Gluten Free? [0.03%]
稻米的麩質污染：分析测试与消费者认知-大米真的无麸质吗？
Martina Bituh,Mihaela Gulin,Ksenija Marković et al.
Martina Bituh et al.
Research background: Gluten contamination is the main concern of those who follow a gluten-free diet. Although rice is naturally gluten-free, previous studies have identified gluten contamination of rice that can occur du...