Mechanistic Suppression of Spoilage in Indian Mackerel (Rastrelliger kanagurta) Using Phase Change Materials: An Integrated Volatile and Metabolite Profiling Approach [0.03%]
基于相变材料的机制防腐对印度马面鲀(Rastrelliger kanagurta)品质影响的挥发性与代谢组学联合解析
Ravi Harini,Vidhyadharan A,C K Sunil et al.
Ravi Harini et al.
Maintaining stable sub-2°C temperatures is critical for preserving tropical oily fish during post-harvest distribution. This study provides a mechanistic, multi-analytical assessment linking electronic nose (E-nose) volatile profiling, gas...
How Does the Extraction of Remaining Lipids From Babassu Press Cake Using Green and Traditional Solvents Affect the Oil and Defatted Solids? [0.03%]
采用绿色和传统溶剂从巴巴苏压泥中提取剩余脂类对油和脱脂固体有何影响？
Clara Santa Rosa Fioriti,Paloma Jamily Cristina Magalhães,Paola de Cássia Franco Visioli et al.
Clara Santa Rosa Fioriti et al.
Babassu (Orbignya phalerata) plays a crucial role in several indigenous and quilombo communities in the north and northeast regions of Brazil. Mechanical pressing of nuts yields babassu oil of interest to the cosmetic and pharmaceutical ind...
Inhibition of Cronobacter sakazakii by Apigenin and the Antibacterial Mechanism [0.03%]
阿皮金素抑制沙克萨克氏菌的作用及抑菌机制研究
Yu Zheng,Shiqin Wu,Yujia Sun et al.
Yu Zheng et al.
Cronobacter sakazakii is a significant foodborne pathogen commonly associated with dairy products, causing severe infections with high mortality rates, particularly in neonates and immunocompromised adults. In this study, we demonstrated th...
Efficient Decolorization of Molasses Wastewater by Thermophilic Carboxyl Ester Hydrolase: A New Immobilization Method [0.03%]
一种新的固定方法在高温下可高效脱色糖蜜废水：羧酸酯水解酶的作用
Jiaxin Song,Ting Zheng,Chuanlong Yu et al.
Jiaxin Song et al.
Natural deep eutectic solvents (NADESs), as green solvents with design flexibility and economic viability, were explored as innovative enhancers for lipase TLL immobilization. An economically efficient immobilization strategy, the precipita...
Fermentation Profiling of Blackened Jujube Vinegar Elucidates Flavor Dynamics and Bioactive Enrichment [0.03%]
发酵特征分析阐明了黑制大枣醋的风味动力学和生物活性富集作用
Jie Liu,Yuxiao Wang,Xin Sun et al.
Jie Liu et al.
Previous studies have established that the blackening process significantly enhances both the flavor profile and the content of bioactive compounds in jujubes. Fruit vinegars, which are rich in antioxidants and organic acids, are recognized...
Survey of Veterinary Drug Residues in Imported Aquaculture Shrimp From US Retail Stores, 2021 and 2022 [0.03%]
2021年和2022年从美国零售店进口的养殖虾中的兽药残留调查
Laura M Slater,Barbara Montwill,Julie Arthur et al.
Laura M Slater et al.
Aquaculture has become the fastest-growing sector of the global food economy, with shrimp representing the most traded seafood commodity worldwide. Intensive production practices and inadequate biosecurity can lead to inappropriate antimicr...
Impact of Pulsed Electric Field Pretreatment on Drying Kinetics and Quality Attributes of Plant-Based Foods: A Meta-Analysis [0.03%]
脉冲电场预处理对植物基食品干燥动力学及品质特性影响的荟萃分析
Tri Yulni,Narjisul Ummah,Furqon Furqon et al.
Tri Yulni et al.
Pulsed electric field (PEF) pretreatment is an emerging nonthermal technology that enhances drying efficiency by inducing electroporation, thereby facilitating mass transfer and accelerating moisture removal in plant-based foods. However, p...
Yeast-Based Bio-Valorization of Whey for Sustainable and Functional Bread Development: A Step Toward Next-Generation Food Products [0.03%]
基于酵母的乳清生物增值，用于可持续和功能性面包开发：迈向下一代食品产品的一步
Divya Gujral,Rahul Khanna,Keshani Bhushan et al.
Divya Gujral et al.
Two indigenous strains of Saccharomyces cerevisiae (GP4 and 11815), isolated from traditional fermented products of the Northwestern Himalayas, together with a lactose-utilizing yeast, Kluyveromyces marxianus (MH6), and two commercial S. ce...
Deep Learning-Based Prediction and Regulation for Remaining Shelf Life of Blueberries [0.03%]
基于深度学习的蓝莓剩余保质期预测与控制方法研究
Chengzhi Wang,Xuhang He,Yuzhen Zhu et al.
Chengzhi Wang et al.
The rapid quality deterioration of blueberries during storage underscores the need for precise prediction and regulation of remaining shelf life. This study proposes a novel closed-loop framework integrating an analytic hierarchy process-pr...
Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread [0.03%]
关于蒸制中式发酵面制品的研究进展及品质改良
Wang Zhenhua,Zhang Mengmeng,Zhao Wenrui et al.
Wang Zhenhua et al.
Chinese steamed bread (CSB) is a popular food among the Chinese population. However, the shelf life of CSB is notably short when stored at room temperature. This paper reviews recent research on the changes in CSB quality during storage, as...