From Raw Materials to Distinct Flavors: Unraveling the Microbial Fermentation of Guizhou Sour Soup [0.03%]
从原料到特色风味的塑造——贵州酸汤发酵过程中的微生物变化
Mengxuan Liu,Na Liu,Zhiyi Yang et al.
Mengxuan Liu et al.
The modernization of traditional fermented foods is often constrained by a limited understanding of the complex microbial ecosystems underpinning their quality. Guizhou sour soup, a representative Chinese fermented food, exemplifies this ch...
Drying Method-Dependent Variations in Phenolics, Color, and Volatile Profile of Thymus praecox subsp. skorpilii [0.03%]
干燥方法对Thymus praecox subsp. skorpilii酚类、色泽和挥发性物质的影响差异
Didem Karadeniz,Işıl Barutçu Mazı,Öznur Ergen Akçin
Didem Karadeniz
This study investigated the effects of different drying methods, including freeze drying, oven drying, shade drying, and microwave drying (360, 600, and 900 W), on the volatile profile, total phenolic content (TPC), and color characteristic...
Ultrasonic-Assisted Fabrication of SPA-SSPS Composite Particles: Role of Mass Ratio in Modulating Structural and Emulsifying Properties [0.03%]
超声辅助制备SPA-SSPS复合微粒：质量比对结构及乳化性能的影响
Shuangrui Wang,Mengfan Xu,Yi Ma et al.
Shuangrui Wang et al.
This study investigated the influence of mass ratios on the properties of soybean peptide aggregate (SPA)-soluble soybean polysaccharide (SSPS) composite particles (CPs) fabricated under ultrasonic assistance. The physicochemical and emulsi...
Multiblock Chemometric and Machine Learning Optimization of Energy-Assisted Extraction From Hawthorn (Crataegus songarica K. Koch) Fruit [0.03%]
能量辅助提取山荆子果实多组分的化学计量学及机器学习优化研究
Mashkhura Zokirova,Narges Samanian
Mashkhura Zokirova
Efficient recovery of phenolic compounds is critical for valorizing Crataegus songarica K. Koch for food and nutraceutical applications. Conventional maceration (CM) is often limited by low extraction efficiency and prolonged processing tim...
Potential Application of Athermal Approaches in Processing Apple Juice: A Perspective From Vietnam [0.03%]
越南苹果汁无热加工潜在应用展望
Tung N Nguyen,Hung T Trinh,Dat T Nguyen et al.
Tung N Nguyen et al.
In recent years, the application of athermal processing methods has gained increasing attention as a promising approach in preserving temperature-sensitive health-beneficial phytochemicals in food and beverage products, especially those con...
Xue Zhang,Xin Sun,Hairong Qiao et al.
Xue Zhang et al.
Tiger nut (Cyperus esculentus L.) meal peptides (TMP) are bioactive peptides prepared by hydrolyzing tiger nut meal-a by-product of tiger nut oil extraction-with alkaline protease. These peptides have demonstrated promising immunomodulatory...
Explainable AI in Near-Infrared Spectroscopy: A Case Study of Rice Protein Content [0.03%]
基于近红外光谱的水稻蛋白质含量预测的可解释性机器学习研究
Qi Liu,Qiaohan Jiang,Yining Zhang et al.
Qi Liu et al.
Accurate determination of rice protein is essential for quality control. This study evaluated machine learning models (partial least squares regression, PLSR; support vector machine, SVM) combined with feature selection algorithms (random f...
Maltotriosyl Erythritol: A Narrative Critical Review of Synthesis, Digestive Fate, and Potential Oral and Gut Health Implications [0.03%]
麦芽三糖 erythritol：关于合成、消化命运以及潜在的口服和肠道健康影响的故事性批判评论
Kunal Puri,Mamta Chandel,Ila Joshi
Kunal Puri
Non-caloric sweeteners and polyols have gained increasing attention as alternatives to conventional sugars because of their lower energy contribution and reduced cariogenicity. Erythritol is among the best-characterized polyols, with high g...
Integrated Volatilomics and Lipidomics Identify Lactones as Correlation Hubs Associated With Lipid Remodeling, Flavor, and Texture in Postharvest Nectarines [0.03%]
综合挥发组学和脂质组学鉴定乳酸酯为与采后油桃脂质重塑、风味和质地相关性的中心节点
Rui Han,Mingshen Su,Zhengwen Ye et al.
Rui Han et al.
Melting-flesh nectarines undergo rapid postharvest softening. 1-Methylcyclopropene (1-MCP) effectively delays this process yet may suppress flavor development. Here, we integrated texture parameters, volatile profiles (83 compounds; SPME-GC...