Seawater-dissolved oligochitosan coating and basket-in-bag packaging extend the chilled shelf-life of slender shrimp (Metapenaeus brevicornis) during 13-day storage at 4 ± 1 °C [0.03%]
寡聚壳聚糖涂被和袋中袋包装通过海水贮存法延长斜带虾(学名：Metapenaeus brevicornis)在4±1℃下冷藏货架期长达13天的功效研究
Thi Hoan Vu,Thi Phuong Nhung Tran,Ngoc Boi Vu et al.
Thi Hoan Vu et al.
Chilled shrimp deteriorate rapidly because post-mortem biochemical spoilage, oxidative deterioration and microbial growth continue during refrigeration; however, practical set-points that integrate oligochitosan (COS) coating solvent and pa...
Effects of hot-air and vacuum freeze-drying on the sensory evaluation, flavor, and physicochemical changes of Antarctic krill (Euphausia superba Dana) [0.03%]
热空气干燥和真空冷冻干燥对南极磷虾(Euphausia superba Dana)感官评价、风味及理化性质的影响
Ruxin Zhang,Peng Wang,Tiantian Ma et al.
Ruxin Zhang et al.
Onboard Antarctic krill preparation mainly includes cooking and drying. However, there have been few systematic evaluations of the benefits and drawbacks of various drying processes for Antarctic krill, as well as examinations of their impa...
Kinectics of calcium diffusion and associated physical changes in papaya fruit [0.03%]
木瓜果实中钙扩散的动力学及其相关物理变化
Nayara Cantarino Barbosa,Isamara Reis Gomes,Sérgio Henriques Saraiva et al.
Nayara Cantarino Barbosa et al.
Calcium-based treatments are recognized for their effectiveness in preserving the postharvest quality of papaya; however, the mechanisms and kinetics of calcium diffusion within the fruit pulp remain insufficiently characterized. This study...
Temperature-controlled microwave-assisted and hybrid drying of acerola (Malpighia emarginata): Effects on kinetics and bioactive compound retention [0.03%]
温度控制的微波辅助和混合干燥处理对巴西樱桃(Malpighia emarginata)中活性成分保留及干燥动力学的影响
Estela Bruno,Camilo Orrabalis,Nicolás Bogdanoff et al.
Estela Bruno et al.
Microwave (MW) drying offers rapid processing but poses challenges in controlling thermal exposure, which can degrade heat-sensitive bioactive compounds such as ascorbic acid (AA) and anthocyanins. Although conventional and hybrid MW config...
Postharvest browning in Yam (Dioscorea spp.): Mechanisms, scenario-specific control strategies, and practical applications [0.03%]
凉薯(Dioscorea spp.)采后褐变的机制、情景特异性控制策略及实际应用
Lei Zhao,Ya Zhou,Guangshuo Shang et al.
Lei Zhao et al.
Browning is a major postharvest and processing-related quality problem in yam (Dioscorea spp.), but its occurrence and control depend strongly on product form. This review summarizes yam browning from a product-specific, mechanism-based, an...
From agroindustrial waste to functional food: Bioactive enrichment of freeze-dried guacamole with avocado seed starch residue [0.03%]
从农业工业废弃物到功能性食品：用牛油果种子淀粉残渣冷冻干燥法制备富含生物活性的鳄梨沙司
Andrea Julieta Rangel Tapia,Karen Larissa Salinas Nuñez,Wilson Daniel Caicedo Chacon et al.
Andrea Julieta Rangel Tapia et al.
The utilization of agro-industrial residues as sources of bioactive compounds represents a sustainable and promising strategy for developing functional foods. In this study, avocado seed starch residue extract (ARSE) was evaluated as a func...
Effect of grape leaf powder as a functional ingredient on bioactive components, chlorophyll, and mineral contents of regular and gluten-free crackers [0.03%]
葡萄叶粉作为功能性配料对常规和无麸质薄脆饼中生物活性成分、叶绿素和矿物质含量的影响
Tekmile Cankurtaran-Kömürcü,Nermin Bilgiçli
Tekmile Cankurtaran-Kömürcü
The effects of different incorporation levels (0%-12%) of grape leaf powder (GLP) on the proximate chemical composition, chlorophyll (a, b, and total), antioxidant activity, phenolic content, mineral composition, and technological propertie...
Vacuum-fried restructured seaweed-adlay chips: Nutritional profile, antioxidant activity, and acrylamide content [0.03%]
真空油炸海带高梁重组脆片的营养成分、抗氧化活性及丙烯酰胺含量
Precious R Monedera,Grecebio Jonathan D Alejandro,Rosario S Sagum
Precious R Monedera
Seaweed and adlay are underutilized, yet nutrient-rich crops with the potential to be developed into functional snacks. Given the increasing consumer demand for nutritious snacks, the utilization of these crops represents a sustainable food...
Matrix-dependent growth, survival and sensory characteristics of probiotic cultures in lentil-based fermented beverages [0.03%]
基于扁豆的发酵饮料中益生菌生长、存活和感官特性与基质的关系研究
Zeynep Kilci,Ramazan Ulku Cetin,Damla Cetiner Cetin et al.
Zeynep Kilci et al.
Lentil-based matrices are attracting growing interest as sustainable non-dairy alternatives for probiotic food production, yet their suitability is often assessed mainly by endpoint microbial viability, with less attention to growth kinetic...
Allergenic protein behavior, parvalbumin (PA) contained in skipjack tuna (Katsuwonus pelamis) during the fish sauce processing stage [0.03%]
金枪鱼中含有的过敏原蛋白-parvalbumin在鱼露加工过程中的行为性质研究
Ulfah Amalia,Romadhon Romadhon,Lukita Purnamayati
Ulfah Amalia
Parvalbumin (PA) is a major muscle allergen in fish capable of triggering immunoglobulin E-mediated hypersensitivity reactions in fish-allergic individuals. This study investigated the degradation and allergenic behavior of PA in skipjack t...