Recent and Promising Strategies for Robust, Sustainable, and Cost-Friendly Production of Yogurt With Superior Quality [0.03%]
近期有前景的策略：生产优质酸奶的近期及有前景的战略：稳健、可持续且经济实惠的酸奶生产策略
Shuangqing Zhao,Belay Tilahun Tadesse,Christian Solem
Shuangqing Zhao
Yogurt is one of the most technologically mature fermented dairy products on the market, traditionally prepared using the two lactic acid bacteria (LAB) Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Global dema...
Microbial Production of Alternative Proteins for Food Applications: Advances, Industrial Challenges, and Regulatory Status [0.03%]
食品应用的微生物蛋白生产：进展、工业挑战和监管状况
Zewei Lu,Zhuoer Chen,Dianqi Yang et al.
Zewei Lu et al.
The escalating global population and the environmentally inefficient nature of livestock-based protein production are intensifying demand for sustainable and scalable protein alternatives. Microbial biosynthesis, employing engineered cell f...
High-Pressure Homogenization in Food Processing: Mechanisms, Applications, and Industrial Translation [0.03%]
高压均质化在食品加工中的机制、应用及工业转化
Zhihua Li,Youmin Zhang,Yuhong Xue et al.
Zhihua Li et al.
High-pressure homogenization (HPH), including ultra-high-pressure homogenization (UHPH) as its higher pressure subset, has evolved from conventional size-reduction operations into versatile food-processing platforms for emulsification, pres...
Protein-Based Probiotic Delivery Systems: Structural Basis, Functional Roles, and Food Applications [0.03%]
基于蛋白质的益生菌递送系统：结构基础、功能作用及食品应用
Jinghang Zhang,Haifu Jia,Xiyuan Zhang et al.
Jinghang Zhang et al.
Probiotics have considerable potential in regulating gut microbiota, improving metabolic health, and enhancing host immunity. However, during food processing, storage, and gastrointestinal digestion, they are susceptible to stresses includi...
Beyond Polysaccharides: Multifunctional Roles of Plant-Derived Conjugates in Sensory Enhancement and Food Quality Improvement [0.03%]
超越多糖：植物衍生成苷在感官增强和食品质量改善方面的多功能作用
Jinrui Liu,Yanqing Zhang,Xiaotong Zhao et al.
Jinrui Liu et al.
In plant-based foods, polysaccharides rarely exist in isolation. During plant growth, processing, and storage, they can bind to or associate with proteins, polyphenols, lipids, metal ions, and small molecules via covalent or non-covalent in...
The Chemistry of Time: Flavor Evolution and Functional Health Benefits in Aged Tea [0.03%]
时间的化学：陈年茶的风味演变及其功能健康益处
Yan Liu,Rongbosen Yue,Yucheng Zou et al.
Yan Liu et al.
Aged teas (dark, white, and heavily baked Oolong) undergo significant transformations during storage, yet the industry remains constrained by a lack of scientific standardization. This review dissects how storage conditions influence flavor...
Ice Crystal Regulation in Aquatic Products via Physical-Field-Assisted Freezing: Mechanisms and Research Progress [0.03%]
物理场辅助冻结减缓水产食品冰晶生长的机制及研究进展
Yuyang Zhang,Ting Xiao,Maninder Meenu et al.
Yuyang Zhang et al.
Aquatic products provide one-fifth of global animal protein and are rich in long-chain n-3 polyunsaturated fatty acids. Their fragile muscle structure, high moisture, unsaturated lipids, and endogenous enzymes make them prone to quality los...
Beyond Saturated Fat: A Four-Dimensional Framework for Understanding Milk Fat in Human Health [0.03%]
超越饱和脂肪：理解牛奶脂肪对人体健康影响的四维框架
Nian Liu,Sufang Duan,Jian He et al.
Nian Liu et al.
For a long time, milk fat has been recognized as a potential risk factor in the diet for cardiovascular disease because of its high saturated fatty acid content. However, mounting evidence may call into question this narrow-minded view, as ...
Unveiling the Acidic Backbone of Baijiu: A Comprehensive Review on Composition, Metabolic Pathways, and Quality Implications [0.03%]
白酒酸味组分的研究进展：组成、代谢通路及质量影响综述分析
Mengqi Dai,Zehua Niu,Yanping Lu et al.
Mengqi Dai et al.
Acids constitute fundamental molecular determinants that shape the sensory profile, typicity, and overall quality of Baijiu, a traditional Chinese distilled spirit. In this review, the latest advances in the studies of acidic compounds in B...
Targeting Ferroptosis and Cuproptosis for Antimicrobial Control in Postharvest Preservation [0.03%]
靶向铁死亡和铜死亡用于采后保鲜中的抗菌控制
Yuan Feng,Jinyue Sun,Rui-Qi Qian et al.
Yuan Feng et al.
Spoilage and pathogenic microorganisms cause significant economic losses and food safety issues globally, driving the need for novel antimicrobial strategies beyond conventional methods. This review explores the potential of targeting two m...