Algae Protein Creates Sustainable Alternatives for Various Food Matrices: From Function to Nutrition [0.03%]
藻蛋白在各种食品基质中的可持续应用：从功能到营养
Shaozong Wu,Paul Menut,Song Miao et al.
Shaozong Wu et al.
Protein deficiency and environmental deterioration are pressing and complex issues in traditional agriculture system. Algae, which can grow without the need of land and with minimal water, offer a rich source of protein. Recently, large-sca...
Adaptive Tolerance of Listeria monocytogenes to Chemical Oxidants: Comparative Analysis of Transcriptomic Studies [0.03%]
李斯特菌对化学氧化剂的适应性耐受：转录组学研究的比较分析
Nagendran Rajalingam,Sam Van Haute
Nagendran Rajalingam
Listeria monocytogenes is a foodborne pathogen that poses significant challenges to food safety and public health due to its ability to adapt to harsh environments, particularly those found in food processing facilities. This review explore...
Leveraging Blockchain and AI for Biofilm Control in Food Processing Environments [0.03%]
利用区块链和人工智能控制食品加工环境中的生物膜
Chowdhury Sanat Anjum Reem,Md Anamul Hasan Chowdhury,Md Ashrafudoulla et al.
Chowdhury Sanat Anjum Reem et al.
Biofilm formation in food processing environments significantly threatens food safety and quality due to its resistance to conventional cleaning and disinfection methods. These resilient microbial communities contribute to contamination, sp...
Interface and Bulk Phase Engineering in Water-in-Oil High Internal Phase Emulsion: A Clean-Label Strategy for Stabilization and Application [0.03%]
水包油高内相乳液的界面和本体调控及应用研究
Ruoning Zhang,Like Mao,Yao Lu et al.
Ruoning Zhang et al.
The integration of water into food systems as water-in-oil (W/O) high internal phase emulsions (HIPEs) offers a promising approach to reduce fat content and facilitate bioactive delivery. However, their thermodynamic instability, driven by ...
Insights Into Enhancing Rheological Properties, Network Structure, and 3D Printing Performance of Lycium barbarum Polysaccharides [0.03%]
关于Lycium barbarum多糖流变性、网络结构及其三维打印性能的研究进展
Zeshan Ali,Arnaud Nizigiyimana,Hafiza Manahil Shahid et al.
Zeshan Ali et al.
Lycium barbarum polysaccharides (LBPs), bioactive macromolecules derived from goji berries, have gained attention for their biocompatibility, water retention, and hydrogel-forming abilities. These properties make LBPs promising candidates f...
Liquefied Petroleum Gas Extraction: An Innovative, Green, and Sustainable Approach for Extracting Natural Lipophilic Compounds [0.03%]
液化石油气提取：一种创新、绿色和可持续地萃取天然亲脂性化合物的方法
Yuntao Wu,Shuang Wei,Jun Xi
Yuntao Wu
As an emerging green technique, liquefied petroleum gas (LPG) extraction demonstrates significant advantages for extracting natural lipophilic compounds, including high extraction efficiency, low-temperature operation, minimal solvent resid...
Enzymatic Hydrolysis of Oilseeds and Their By-Products for Controlled Aroma Formation: A Critical Review of Mechanisms and Applications [0.03%]
油料及其副产物的酶法水解控制香气形成的机制与应用综述
Guohao Sun,Shangde Sun,Talha Ashfaq
Guohao Sun
High-temperature treatment is widely employed in the manufacturing of oilseeds and their derivatives to optimize the sensory characteristics, because flavor quality is a critical factor influencing consumer preferences. However, high-temper...
Phytic Acid in Wheat Grains: A Bioactive Component With Dual Roles in Food and Health [0.03%]
小麦谷粒中的植酸：一种具有食物和健康双重作用的生物活性成分
Zhan Mingfang,Zhang Liansheng,Lei Xuxin et al.
Zhan Mingfang et al.
Phytic acid (InsP6) is widely and unequivocally recognized as a key antinutritional component in cereal bran, a major by-product of wheat milling. InsP6 exhibits strong chelating capacity toward minerals and macromolecules, thereby reducing...
Flavone Glycosides of Tea: Structure, Isolation, Identification, Health Benefit and Sensory Property [0.03%]
茶叶黄酮苷：结构、分离、鉴别、健康效益和感官性质
Jia-Ping Ke,Chen Jiang,Guoping Lai et al.
Jia-Ping Ke et al.
Flavones and their glycosides (FGs) are an important class of secondary metabolites that are abundant in tea, with a series of health benefits. They not only regulate the physiological functions of tea plants but also contribute to the form...
Application of Magnetic Fields in Low-Temperatures Storage of Fruits and Vegetables [0.03%]
磁场在果蔬低温贮藏中应用研究进展
Kaiyan You,Xuehui Cao,Qianyu Li et al.
Kaiyan You et al.
The nutritional value and sensory properties of fresh fruits and vegetables can be significantly affected by their short shelf life. Freezing and cold storage technologies are superior methods to prolong the shelf life of fresh fruits and v...