Comparative and Correlation Analysis of Flavonoid Components, Antioxidant Activity, and Anti-Fatigue Effects in Sea Buckthorn Puree, Flavonoids, and Leaf Tea Extracts [0.03%]
海 buckthorn 浆果、黄酮和叶茶提取物中黄酮类成分、抗氧化活性及抗疲劳作用的比较与相关性分析
Qiang Zhi,Yuting Zhao,Zhou Yang et al.
Qiang Zhi et al.
Sea buckthorn serves a dual purpose as a food and medicinal source. This study compared the flavonoid content, antioxidant activity, and anti-fatigue effects of sea buckthorn puree (SBP), sea buckthorn flavonoid (SBF), and sea buckthorn lea...
Comparative Study
Journal of food science. 2025 Dec;90(12):e70748. DOI:10.1111/1750-3841.70748 2025
Effect of Tea Polyphenols on Soy Protein-Stabilized O/W Emulsions in a Simulated Upper Gastrointestinal Model: An Interfacial Behavior Perspective [0.03%]
茶多酚对模拟上消化道模型中以大豆蛋白为乳化剂的O/W型乳状液的影响：界面行为角度视角
Ge Ge,Li Lin,Jing Li et al.
Ge Ge et al.
This study investigated the impact of tea polyphenol extract (TPE) on soy protein isolate-stabilized emulsions in a simulated gastrointestinal model. Drop shape analysis was utilized to assess the interfacial behavior of the soy protein iso...
Effects and Mechanisms of Ultrasonic Pretreatment on the Maillard Reaction in Bovine Bone Protein Hydrolysates [0.03%]
超声预处理对牛骨蛋白水解物美拉德反应的影响及机制研究
Jiajun Guo,Haiyang Ma,Mei Guo et al.
Jiajun Guo et al.
To valorize protein-rich bovine bone, a meat processing by-product, this study investigated the effect of ultrasonic pretreatment on the Maillard reaction (MR) of bovine bone hydrolysates. The underlying mechanism was elucidated by analyzin...
Optimization of Preparation Process and In Vitro Antioxidant Activity of Chuzhou Chrysanthemum Polysaccharide Reconstituted Rice [0.03%]
滁菊多糖复米的制备工艺优化及其体外抗氧化活性
Xiaoyan Ling,Kaiqi He,Yamei Lu et al.
Xiaoyan Ling et al.
Chuzhou Chrysanthemum polysaccharides (CCPs) are known for their broad-spectrum bioactivities, yet their application in staple food products remains limited. This study aimed to develop and optimize the preparation of reconstituted rice enr...
Muscle Microbiome Analysis of Indian Mackerel (Rastrelliger kanagurta) Delineated Classical and Novel Spoilage Bacteria [0.03%]
印度马面豚鱼肌肉微生物组分析确定了经典的和新颖的腐败菌种
Rajan Preenanka,Visnuvinayagam Sivam,Remya Sasikala et al.
Rajan Preenanka et al.
Metagenomics allows a comprehensive insight into the spoilage-associated muscle microbiome shifts in the air-packed and vacuum-packed Indian mackerel. This study explored the microbial composition and diversity of spoilage flora in air-pack...
Thermophysical Properties of Cured and Uncured Beef, Pork, Poultry Meats, and Ready-to-Eat Hams Measured by the Transient Plane-Source Method [0.03%]
用于测量传热过程的瞬态平面热源法测定各种调理肉制品及熟肉制品的热物性参数
Shiowshuh Sheen,Lihan Huang,Cheng-An Hwang
Shiowshuh Sheen
Thermophysical properties of foods, including thermal conductivity (k), specific heat capacity (Cp), density (ρ), and diffusivity (α), are important parameters not only for predicting the temperature distribution during conductive heating...
Enhancement of Okara Functionality via Fermentation With Single and Cocultures of Lactic Acid Bacteria [0.03%]
发酵豆渣功能特性的乳酸菌单菌和混菌发酵改善作用研究
Josiah O Oyalo,Akiko Uejima,Aoi Koizumi et al.
Josiah O Oyalo et al.
Okara, a byproduct of tofu or soy milk production, remains underutilized in the food industry due to its rancid aroma and high perishability. Fermentation with lactic acid bacteria (LAB) provides a sustainable and cost-effective approach fo...
Valorization of Indigenous Fruits in Functional Leather Snacks: A Study on κ-Carrageenan Fortified Mixed Fruit Leathers [0.03%]
富含κ- carrageenan混合果肉的功能性皮革零食的开发与利用研究
Ginisha Kalsi,Tobiul Hussain Ahmed,Shadad Md Khayer et al.
Ginisha Kalsi et al.
This study explores the formulation of mixed fruit leather derived from indigenous fruits-jackfruit, banana, and silverberry-by drying the fruit mixture with citric acid and κ-carrageenan at 60°C for 8 h. The resultant fruit leather exhib...
Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun (Syzygium Cumini) Juice Powders [0.03%]
泡沫垫干燥方法对Jamun（Syzygium Cumini）果汁粉的理化性质、花青素稳定性和益生菌存活率的影响
Marjia Rahman Nijum,Md Zohurul Islam,Arif Monsur Chowdhury et al.
Marjia Rahman Nijum et al.
The stability and quality retention of probiotic-enriched fruit powders are critical for developing functional non-dairy food products. This study aimed to evaluate the effects of freeze drying (FD), microwave-assisted drying (MW), and hot ...
Effect of Wheat Bran Fermentation With Wickerhamomyces anomalus, Pediococcus pentosaceus, and Bacillus natto on Flavor, Structure, and Processing Properties [0.03%]
应用于麦麸中的毕赤酵母、植物乳杆菌和芽孢杆菌的发酵对风味、结构及加工特性的影响
Yue Li,Renyong Zhao,Shuangqi Tian et al.
Yue Li et al.
Wheat bran is an essential by-product of wheat milling process. The dense texture and unpleasant odor of wheat bran restrict its application in food processing. To advance the high-value utilization of wheat bran, this study investigated th...