Polygonatum cyrtonema Polysaccharide-Stabilized High Internal Phase Emulsions Enhance the Gastrointestinal Survival and Thermal Stability of Lactobacillus acidophilus [0.03%]
Polygonatum cyrtonema多糖制备的高内部相乳液增强嗜酸乳杆菌的胃肠存活率和热稳定性
Zeao Wang,Zhifa Zhang,Chunyan Peng et al.
Zeao Wang et al.
This study successfully developed a high internal phase emulsion (HIPE) stabilized by Polygonatum cyrtonema polysaccharide (PCP) for the efficient delivery of Lactobacillus acidophilus (La). Characterization of the extracted polysaccharide ...
Jonatã Henrique Rezende-de-Souza,Kathelen Lethicia Cavalheri Rodrigues Jacinto,Isaac de Lima Vieira et al.
Jonatã Henrique Rezende-de-Souza et al.
Lipid-coated aging has been proposed as an alternative to enhance flavor, particularly using butter as a coating material (butter-aged beef). Thus, this study compared the wet-aged and beef-aged with different lipid-based coatings: milk but...
Alkaline Extraction-Synchronous Ultrafiltration: A Green and Efficient Strategy for Preparing Oilseed Protein Isolate [0.03%]
碱性提取-同步超滤制备油料蛋白 isolate的绿色高效新策略
Ying Qian,Fangdan Shi,Weiping Jin et al.
Ying Qian et al.
Oilseed meals, which are produced from oilseed oil extraction, are a vital source of high-quality plant protein. Herein, an alkaline extraction-synchronous ultrafiltration method was established for efficient preparation of protein isolate ...
Polygon-Aware Deep Learning Framework for Meal-Level Nutrition Estimation From Food Images [0.03%]
基于食物图像的餐食级别营养估计的多边形感知深度学习框架
Amani Tahsin Yasin,Elham Tahsin Yasin,Murat Koklu
Amani Tahsin Yasin
Accurate estimation of meal-level nutritional content from food images is a challenging yet essential task for automated dietary assessment. Although recent computer vision methods have achieved promising results in food recognition and seg...
Drying Kinetics and Quality of Foam-Mat-Dried Acerola With Plant-Based Foaming Agents [0.03%]
采用植物发泡剂制备刺桐泡沫干片的干燥动力学及品质研究
Maisa Dias Cavalcante,Maicon Douglas Nery,Maria Aparecida Mauro
Maisa Dias Cavalcante
Acerola is a nutrient-rich but highly perishable fruit that requires processing to preserve its nutritional quality. Foam mat drying is an effective method for retaining nutrients in liquid and semisolid foods, provided that suitable foamin...
Nutritional, Physicochemical, and Phytochemical Characterization of Pumpkin Seed Flour-Enriched Waffles [0.03%]
南瓜籽粉强化华夫饼干的营养、物理化学和植物化学特性分析
Mahjabeen Abid,Muhammad Saeed,Allah Rakha et al.
Mahjabeen Abid et al.
The pumpkin processing industry generates large quantities of seeds as by-products, which remain underutilized despite their nutritional potential. The following study assessed the feasibility of incorporating pumpkin seed flour into waffle...
Improved Solubility and Functional Properties of Flaxseed Protein Through pH-Shifting Combined With Heat or Ultrasound [0.03%]
pH转变结合加热或超声处理对亚麻籽蛋白溶解性及功能特性的影响
Xiaobo Cao,Han Li,Yufei Lan et al.
Xiaobo Cao et al.
Flaxseed protein (FP), an emerging high-quality plant protein valued for its nutrition, suffers from low solubility at neutral pH. This study employed alkaline (pH 12)-heat treatment (40°C-100°C) or alkaline (pH 12)-ultrasonication (20 kH...
We Are in This Together-Advancing the Collaboration Between Nutrition Science and Food Science to Improve Public Health [0.03%]
携手同行——推动营养科学和食品科学的合作以改善公共健康
Andrew A Bremer
Andrew A Bremer
Detection of Honey Adulteration Using Thermorheological and Spectroscopic Analyses: Independent Evaluation With Linear Latent-Variable and Gradient Boosting Models [0.03%]
基于热流变学和光谱分析的蜂蜜掺假检测：采用线性潜在变量及提升梯度模型进行独立评估
Bilge Basturk Berk,Berkay Berk,Cagri Cavdaroglu et al.
Bilge Basturk Berk et al.
Honey adulteration is a prevalent economic fraud that demands robust and reliable detection methods. In this study, a proof-of-concept was developed on a comparative study of oscillatory thermorheology (20°C-80°C) and spectroscopic techni...
Processing Characteristics, Typical Components, and Biological Activities of Yellow Mustard Seed Oil [0.03%]
低芥酸菜子油的加工特性、典型组分及生物活性研究进展
Chanchan Li,Bingying Cai,Wenxian Li et al.
Chanchan Li et al.
Yellow mustard seed oil (YMO, Brassica juncea) is a distinctive traditional Chinese edible oil characterized by high erucic acid and unique glucosinolate (GLS) derivatives. This review systematically compares YMO and conventional rapeseed o...