Application of ozone technology for mycotoxicological decontamination and its effects on the technological properties of corn starch [0.03%]
臭氧技术在霉菌毒素脱毒中的应用及其对玉米淀粉加工特性的影响研究
Celina José Júlio Mardade,Silvia Leticia Rivero Meza,Lázaro da Costa Corrêa Cañizares et al.
Celina José Júlio Mardade et al.
The presence of mycotoxins is a recurring problem in corn agro-industrial complexes, reflecting a serious safety problem in food production. The ozone gas technology can be an alternative to reduce contamination in corn due to its high oxid...
Influence of bacteriocin-producing Lactococcus lactis on the ripening of Cheddar cheese [0.03%]
产乳链球菌对切达干酪成熟度的影响
Susana C Ribeiro,Agathe Blackeway,Sofia Pm Silva et al.
Susana C Ribeiro et al.
Lactococcus lactis subsp. lactis L3A21M1, which produces the bacteriocin lacticin 481, was investigated for its ability to improve cheese ripening. Three laboratory-scale Cheddar-type cheeses were produced from pasteurized cow's milk in tri...
Biogenic synthesis of zinc nanoparticles by exopolysaccharide from Lactobacillus fermentum [0.03%]
发酵乳杆菌胞外多糖生物合成锌纳米颗粒
Luana de Carvalho,Matheus Henrique Nogueira,Mariana Lima Braga et al.
Luana de Carvalho et al.
Zinc oxide nanoparticles (ZnONPs) exhibit antimicrobial, antibiofilm, and antioxidant properties, and their green synthesis using exopolysaccharides (EPS) from probiotic bacteria represents a sustainable alternative to conventional chemical...
Assessment of the effects of collagen and inulin incorporation to soft jelly candy formulations [0.03%]
胶原蛋白和低聚糖对软糖性能的影响评估
Nagihan Tekin,Derya Arslan
Nagihan Tekin
In this study, collagen and inulin were incorporated in soft candy formulations with different ratios. The candies were subjected to textural, chemical, sensory, and correlation analyses in order to evaluate the effects of single or combine...
Probiotic encapsulation by spray-drying: Impact of carrier composition and pretreatment on viability, stability, and antioxidant capacity [0.03%]
喷雾干燥益生菌微胶囊化：载体组成和预处理对存活率、稳定性和抗氧化能力的影响
Tanja Ž Krunić
Tanja Ž Krunić
Probiotic encapsulation represents a key strategy for maintaining their viability. Among the various techniques, spray-drying has shown significant potential in the food industry. While alginate has traditionally been used as a carrier, the...
From byproduct to benefit: Effects of olive mill wastewater on broiler chicken meat nutrition and flavor [0.03%]
从副产品到益品：橄榄果渣废水对肉鸡营养价值和风味的影响
Malak Seghiri,Yousra Hamada,Nada Khenioua et al.
Malak Seghiri et al.
The primary objective of this study was to investigate the effect of adding olive mill wastewater (OMWW) to a diet on the meat composition and sensory profile of broiler chickens. The investigation involved an experiment with 100 broilers t...
Determination of physicochemical properties of faba bean, sunflower meal, and pumpkin seed plant protein concentrates [0.03%]
鹰嘴豆、向日葵粕和南瓜籽植物蛋白浓缩物的理化性质测定
Zülal Aksoy Caf,İdil Tekin,Ayça Akyüz et al.
Zülal Aksoy Caf et al.
This study presents a comparative evaluation of the physicochemical and functional properties of protein concentrates derived from faba bean, sunflower meal, and pumpkin seed. The analytical results showed that the faba bean protein concent...
Determining sensory thresholds for juiciness and hardness in chicken breasts using chew-stage protocol and physicochemical validation [0.03%]
基于咀嚼阶段法和理化验证的鸡胸肉多汁性和坚实度感官阈值的确定
Jiale Liang,Shin-Ichi Ishikawa
Jiale Liang
Juiciness and hardness are critical attributes of meat quality. In this study, we measured the juiciness and hardness of chicken breasts cooked using the vacuum low-temperature method, the pressure filter paper method, and a rheometer. To i...
Innovative dual strategy for enhancing high-protein free added sugar ice cream based on whey protein/ Opuntia fruit hydrogel [0.03%]
基于乳清蛋白/仙人掌果果胶的冰淇淋中添加高含量蛋白和0糖的双重策略研究
Paniz Kavoosi,Mahboobeh Kashiri,Morteza Khomeiri et al.
Paniz Kavoosi et al.
Ice cream, a desirable frozen dairy product, has great potential for improving human health and nutrition. In this study, a dual strategy based on binary system, whey protein concentrate (WPC) and Opuntia fruit powder (OFP) hydrogle, was ev...
Effect of modified quinoa flour addition on quality attributes of gluten-free rice bread [0.03%]
改性藜麦粉添加对无麸质大米面包品质特性的影响
Yamila G Sánchez,Luciana C González,Maria A Loubes et al.
Yamila G Sánchez et al.
To improve the rice-based bread (control) quality, the effects of partial substitution of rice flour with modified quinoa flour (10%-30%) on technological and sensorial bread attributes were investigated. An online survey revealed consumer ...