The Formation Mechanism and Regulation of Fermented Bean Paste Flavor: Microbial Community Succession, Flavor Compound Synthesis, and Applications of Intelligent Biomanufacturing Technology [0.03%]
发酵豆酱风味的形成机制及其调控：微生物群落演替、风味化合物合成及智能生物制造技术应用
Kangyong Zhang,Hongwei Tang,Libo Liu et al.
Kangyong Zhang et al.
As an important carrier of East Asian dietary culture, the unique flavor and quality of fermented bean paste directly affect its market competitiveness. However, previous studies have primarily focused on microbial communities or overall fl...
Bean-to-Bar Chocolate: An Integrative Framework Linking Terroir, Biochemistry, Processing, and Sensory Expression [0.03%]
从豆到块巧克力的整体框架：风土、生物化学、加工和感官特征之间的联系
Paola Romanova do Nascimento Costa,Maico da Silva Silveira,Júlio César DoVale et al.
Paola Romanova do Nascimento Costa et al.
The bean-to-bar movement, which emerged in the United States in 1996, represents a transformative approach to chocolate production and consumption by integrating craftsmanship, sustainability, and gastronomic authenticity. This study conduc...
Insa Mannott,Ramona Bosse,Monika Gibis
Insa Mannott
International trade in egg products has increased in recent decades to meet the rising demands of a global population, the food industry, and consumers. Egg white is a rich source of proteins and peptides suitable for various food applicati...
Valorization of Rice By-Products Through Conventional and Emerging Extraction Technologies: Trends, Challenges, and Applications [0.03%]
传统和新兴提取技术在大米副产物高值化利用中的应用、趋势及挑战
Shabnam Haghighat Khajavi,Aidin Taromsari,Kiana Moradi et al.
Shabnam Haghighat Khajavi et al.
Rice and by-products, such as rice bran (RB), defatted RB (DRB), rice husk (RH), rice straw (RS), and broken rice, represent abundant yet underutilized resources within the rice value chain. These fractions are nutritionally dense, containi...
Trends and Advances in Development of Photodynamic, Photothermal, and Intelligent Food Packaging: A Review [0.03%]
光动力、光热及智能食品包装的开发进展与趋势：综述研究
Tanu Singh,Piyush Verma,Preiti Deol et al.
Tanu Singh et al.
Food packaging has evolved as advanced technologies to reduce food wastage by actively enhancing safety, quality, and sustainability. This review focuses on the mechanisms, materials chemistry, and application performance of photodynamic, p...
Modulating Protein-Starch Interactions for Microstructure and Rheology of Soft-Textured Dysphagia Foods-A Review [0.03%]
调节蛋白质-淀粉相互作用以改变吞咽困难的柔软食品结构和流变学的一篇综述论文
Cong Min,Yungang Cao,Junrong Huang et al.
Cong Min et al.
The design of specific texture-modified foods (TMF) for dysphagia offers a feasible strategy for ensuring safe food intake, adequate nutrient acquisition, and enjoyable sensory experiences for the elderly population. Proteins and starches, ...
Advances in Protein-Based Delivery Systems: From Structural Design to Smart Responses and Intestinal Microbiome Modulation [0.03%]
基于蛋白质递药系统的研究进展：从结构设计到智能响应及肠道菌群调控
Xiaodong Wang,Fei Song,Liming Zhang et al.
Xiaodong Wang et al.
While bioactive compounds hold significant potential for health promotion, their application is severely constrained by issues such as poor stability, low oral bioavailability, and susceptibility to degradation in the gastrointestinal envir...
Bacillus-Derived Lipopeptides as Green Biosurfactants: Structures, Functions, Production, and Safety for Sustainable Applications [0.03%]
芽孢杆菌衍生脂肽作为绿色生物表面活性剂的结构、功能、生产及可持续应用的安全性评估
Yun Pan,Wenning Wang,Chunhua Dai et al.
Yun Pan et al.
Lipopeptides (LPs), primarily produced by Bacillus species, are amphiphilic molecules consisting of hydrophilic peptide chains linked to hydrophobic fatty acids, conferring excellent surface-active properties. As environmentally friendly bi...
Unlocking the Quality Potential of Liberoid Coffee: Advances in Composition, Processing, and Microbial Fermentation [0.03%]
利比瑞亚咖啡品质潜力的开发：组成、加工和微生物发酵研究新进展
Noor Ariefandie Febrianto,Fan Zhu
Noor Ariefandie Febrianto
Liberoid coffee (Coffea liberica group), comprising varieties of Liberica and Excelsa coffee types, is gaining attention for its unique chemical composition and sensory potential. However, its quality remains under-optimized due to limited ...
A Scoping Review of Thermal and Nonthermal Technologies for Listeria monocytogenes Inactivation in Ready-to-Eat Meats [0.03%]
用于即食肉制品中单增李斯特菌钝化的热与非热杀菌技术综述
Mustafa Guzel,Ilhami Okur
Mustafa Guzel
Listeria monocytogenes continues to present a significant food safety challenge in ready-to-eat (RTE) products, despite existing regulatory standards and antimicrobial intervention strategies. To manage the risk of L. monocytogenes in RTE m...