Digestion-driven transformation of Maillard reaction products and bioactivity in cricket-enriched granola [0.03%]
米开朗杰利反应产物的消化驱动转化及蟋蟀强化燕麦棒中的生物活性
Doğa Peksever,Sedef Nehir El
Doğa Peksever
The growing demand for sustainable protein sources has accelerated the incorporation of edible insects into cereal-based foods. This study investigated digestion-driven changes in Maillard reaction products, protein digestibility, and enzym...
Sustainable emulsifiers from plant-based protein hydrolysates: A comprehensive review of food industry applications [0.03%]
基于植物蛋白水解物的可持续乳化剂：食品工业应用综述
Dhanasekaran Padmapriya,Chittibabu Shanthi
Dhanasekaran Padmapriya
Plant-based protein hydrolysates (PBPHs) have garnered significant attention as natural emulsifiers in the food industry owing to their biocompatibility, sustainability, and potential to substitute synthetic surfactants. This review provide...
Ultrasound-assisted freezing for enhanced freeze-drying of Codonopsis javanica: Effects of power and duty cycle during crystallization on kinetics and quality [0.03%]
超声波辅助冷冻提高白及冻干效果：结晶过程中的功率和占空比对动力学和质量的影响
Hay Nguyen,Quang-Huy Le,Truong-Giang Nguyen
Hay Nguyen
Freeze-drying is an effective preservation method for thermosensitive plant materials, although its industrial application is limited by long drying times and high energy consumption. Therefore, this study aimed to investigate the effects o...
Comparison of heat treatment and high hydrostatic pressure on quality attributes of fruit beverages with coconut water [0.03%]
热处理和高压对椰水水果饮料品质特性的影响比较研究
Adriana Aniceto,Isabela Da Mota Leal Lemos,Amauri Rosenthal et al.
Adriana Aniceto et al.
Fruit-based beverages enriched with coconut water have attracted increasing interest due to their nutritional and functional properties. Conventional heat treatment (HT), while effective for microbial inactivation, may compromise sensory at...
Assessment of physicochemical and functional properties of cookies fortified with pumpkin powder [0.03%]
评估南瓜粉强化饼干的理化和功能性质
Sonia Dhifli,Ana Salvador,Ibtissem Ghanmi et al.
Sonia Dhifli et al.
This study investigated the potential of Cucurbita moschata and Cucurbita maxima as functional ingredients in cookie formulations. Pumpkin powders were incorporated as partial wheat flour substitutes to evaluate their effects on the physico...
Temperature-dependent thermal diffusivity of cupuassu pulp: Mathematical modeling and experimental validation [0.03%]
杯柚果肉的温度依赖性热扩散率：数学建模与实验验证
Jhony T Teleken,Brenda Sm Barboza,Suélen M de Amorim
Jhony T Teleken
Cupuassu (Theobroma grandiflorum) is a fruit native to the Amazon, whose pulp is the most economically valuable product due to its unique sensory and nutritional properties. Knowledge of its thermophysical properties, particularly thermal d...
Effect of chitosan coating and storage time on the sensory and physicochemical quality of minimally processed "Hayward" kiwifruit [0.03%]
壳聚糖涂膜和贮藏时间对简化加工 Hayward 绿色猕猴桃果实在感官和理化品质上的影响
Gugole Ottaviano Fernanda,Moreno Ayelen,Lopéz Osornio Mercedes et al.
Gugole Ottaviano Fernanda et al.
Edible coatings represent a promising preservation technology with significant potential to protect food products from microbial contaminants, extend postharvest shelf life, and add value to crops such as kiwifruit. These coatings offer the...
Cold atmospheric pressure plasma processing of grape juice: Effects on bioactive properties, microbial inactivation, and quality characteristics [0.03%]
低温等离子体处理对葡萄汁活性成分、微生物及品质特性的影响
Aleyna Tali,Muhammed Talha Akbulut,Ozlem Ntougkiantzi et al.
Aleyna Tali et al.
This study investigates the effects of cold atmospheric pressure plasma treatment on the bioactive composition, microbial stability, and physicochemical quality of grape juice. Samples were treated for 1-4 min, and changes in total phenolic...
Olena Stabnikova,Viktor Stabnikov,Octavio Paredes-López
Olena Stabnikova
Cacti are highly adaptable plants with outstanding biological, ecological, nutritional, and economic potential. Their unique morphology and water-storage capacity allow them to grow in arid regions, making them strategically important for a...
Effect of white and red grape pomace on dry-cured sausages containing additives [0.03%]
白葡萄和红葡萄果渣对含添加剂的干香肠的影响
Ana Isabel Carrapiso,Miriam Sánchez-Ordóñez,Jonathan Delgado-Adámez et al.
Ana Isabel Carrapiso et al.
The purpose of this study was to investigate for the first time the effect of the enrichment in white or red grape pomace stabilized by high hydrostatic pressure on the characteristics of dry-cured sausages containing additives (75 mg kg-1 ...