Chromatographic Profiling of Artisanal Chocolates: Volatile Composition and Methylxanthines as Markers of Cocoa Content [0.03%]
Joseline Altissimo,Ian Cardoso,Bruno Quirino Araújo et al.
Joseline Altissimo et al.
The increasing demand for artisanal chocolates highlights the importance of reliable analytical strategies for quality assurance and product authentication. In this study, 45 Brazilian artisanal chocolates (36%-100% cocoa) were characterize...
Comparison of Physical and Sensory Properties of Model Salad Dressings Prepared With Pea Protein-Alginate Conjugates and Those With Propylene Glycol Alginate or Gum Arabic [0.03%]
Surangna Jain,Sara Burns,Qixin Zhong
Surangna Jain
With the rising demand for plant-based foods, this study formulated plant-based salad dressings by emulsifying 50% v/v olive oil with 50% v/v lemon juice containing pea protein-alginate conjugates (2.0% w/v) and lecithin (1.0% w/v). The con...
Comparative Study
Journal of food science. 2026 Mar;91(3):e70977. DOI:10.1111/1750-3841.70977 2026
Study on Drying Characteristics and Numerical Model of Turnips Based on Infrared Radiation Drying Technology [0.03%]
Linbin Hu,Tengjiao Wang,Fan Yang et al.
Linbin Hu et al.
To overcome the issues of low efficiency and poor quality associated with traditional hot-air drying in turnip processing, this study employed infrared radiation drying technology to systematically investigate the effects of different tempe...
Reduced Nitrates/Nitrites and Natural Additives in Organic Fermented Dry-Cured Sausages: Effects on Microbiological Safety, Quality, and Consumer Acceptance [0.03%]
Immaculada Argemí-Armengol,Guillermo Ripoll,Daniel Villalba et al.
Immaculada Argemí-Armengol et al.
This study examines hydroxytyrosol (HXT), a natural antioxidant, as a partial substitute for curing agents in fermented dry-cured organic sausages. Increasing health concerns regarding nitrates/nitrites, along with EU efforts to reduce thei...
Passion Fruit Peel Polysaccharide/Nano-ZnO Composite Film: Preparation and Preservation Performance on Cherry Tomatoes [0.03%]
Xiuren Tang,Hai Wang,Zhenyu Chen et al.
Xiuren Tang et al.
In this study, the extracted polysaccharides from passion fruit peel were employed in the development of a nanoparticle thin film and resulted in the formation of a polysaccharide-based composite film comprising zinc oxide-nanoparticles (Zn...
Machine Learning-Based Nondestructive Determination of Apple Brix From Near-Infrared Spectra [0.03%]
Deqiang Zhou,Zhenghan Li,Jiahao Zhu et al.
Deqiang Zhou et al.
Brix is a key indicator used to evaluate the quality of apples. To address the problem of low accuracy in nondestructive apple Brix determination, a model combining spectral analysis and neural networks was developed. Specifically, the impr...
Linyi Jiang,Jie Sun,Xiaoyan Sun et al.
Linyi Jiang et al.
Non-biological haze in beer severely impacts product stability and consumer acceptance, yet conventional control strategies targeting protein-polyphenol interactions fail to resolve sporadic batch-specific turbidity, indicating unrecognized...
Acoustic Cavitation-Driven Extraction of Ginger Phytochemicals: Modeling, Optimization and Bioactivity Evaluation [0.03%]
Mohamed-El-Amine Ikhlef,Ouassila Larkeche,Ahmed Zermane et al.
Mohamed-El-Amine Ikhlef et al.
Ultrasound-assisted extraction (UAE) is increasingly recognized as an effective process intensification strategy for phytochemical recovery; however, its optimization is often treated empirically, with limited mechanistic insight into solve...
Fabrication of COS-Modified Corn Peptide-Lutein Nanoparticles: Enhancement of Stability and Bioactivity [0.03%]
Ying Chang,Lu-Lin Cui,Yan Jiao
Ying Chang
To enhance the stability and bioavailability of lutein (LUT), we developed a novel LUT nanoparticle system (GCPT-LUT) by encapsulating LUT in corn polypeptide glycosylated with chitosan oligosaccharide. The resulting nanoparticles (NPs) exh...
Developing Indigenous Plant-Enriched Yogurt to Enhance Iron Solubility-A Collaboration With Senegalese Women Farmers [0.03%]
Chidimma Ifeh,Edwin Allan,Aliou Ndiaye et al.
Chidimma Ifeh et al.
This study utilized collaborations with Senegalese women farmers to investigate the impact of lactic acid bacteria (LAB) fermentation of sorghum, baobab, and milk on nutritional and sensory qualities for plant-enriched yogurt. Using a simpl...