Development and Validation of a Mobile Application for Real-Time Chinese Dish Classification and Nutrient Estimation [0.03%]
用于实时中式菜肴分类和营养估算的移动应用程序的开发与验证
Yihang Feng,Yi Wang,Xinhao Wang et al.
Yihang Feng et al.
Deploying sophisticated deep learning models on mobile devices for dietary assessment remains challenging due to computational and model-size constraints. We address these challenges by developing and validating a mobile application for rea...
From Tradition to Innovation: The Nutritional, Bioactive, and Sustainable Potential of Portulaca oleracea L [0.03%]
从传统到创新：Portulaca oleracea L. 的营养价值、生物活性及可持续性潜力
Jhony Silva Ramos,Nathália Letícia Hernandez Brito,Gustavo Barreto Costa et al.
Jhony Silva Ramos et al.
Portulaca oleracea L., or purslane, is a resilient leafy vegetable increasingly investigated for its nutritional composition, ecological adaptability, and diverse bioactive compounds. Traditionally consumed in Mediterranean, Asian, African,...
Drying Characteristics, Process Optimization, and Applied Economic Analysis of Vacuum Microwave Drying of Poria cocos [0.03%]
猪苓真空微波干燥特性、工艺优化及经济效益分析
Pan Xu,Jia Fan,Hui Zheng et al.
Pan Xu et al.
To explore the vacuum microwave drying (VMD) characteristics of Poria cocos, the drying characteristics, process optimization, and economic analysis of this method were evaluated by multi-index weighted comprehensive scoring and economic co...
Supercritical Carbon Dioxide Drying for Creating Porous Red Lentil Proteins: Effects of pH and Solvent Exchange [0.03%]
pH和溶剂交换对创建多孔红小扁豆蛋白的超critical二氧化碳干燥的影响
Niveditha Asaithambi,Ali Ubeyitogullari
Niveditha Asaithambi
Drying plays a crucial role in protein processing as it directly influences the structural stability and functional properties of proteins. With a growing demand for sustainable and plant-based protein sources, red lentil protein (RLP) has ...
Industrial Peanut Oil-Cake as a Base Material for the Construction of Nanocapsules Loaded With Oregano Essential Oil for Food Delivery Applications [0.03%]
以工业花生油渣为基材构建装载百里香精油的纳米胶囊用于食品递送应用
Alemán Rebeca,Martín María Paula,Pernochi Scerbo Juan Matías et al.
Alemán Rebeca et al.
The objective was to develop and characterize nanocapsules (NPs) employing a peanut oil-cake concentrate (POCC) obtained from the industrial peanut oilcake as wall material incorporated with oregano essential oil (OEO) as core. POCC was emp...
Ultrasound-Assisted NADES-Based Extraction of Spirulina Bioactives: Bioaccessibility and Intestinal Permeability Assessment Using an In Vitro Digestion/Caco-2 Cell Model and Food Application [0.03%]
超声辅助螺旋藻生物活性成分NADES提取：采用体外消化/Caco-2细胞模型评估其生物可及性和肠道通透性并进行食品应用研究
Gamze Toydemir,Ilayda Sanli,Gulay Ozkan et al.
Gamze Toydemir et al.
In this study, ultrasound-assisted extraction was applied using eight NADES formulations to recover Spirulina antioxidants, and the bioaccessibility and apparent basolateral recovery of phenolics in the most potent extracts were evaluated, ...
Efficient Production of High-Concentration Lycopene Nanoemulsions by an Evaporation Technique: A Response Surface Optimization Approach [0.03%]
一种高效的制备高浓度番茄红素纳米乳技术：基于响应面优化的干燥脱水技术
Hana Kobayashi,Kazuya Murakami,Masayuki Matsuno et al.
Hana Kobayashi et al.
Lycopene, which exhibits a brilliant bright red color, has considerable potential for application in the food industry. However, its utilization is severely limited by its extremely high hydrophobicity and crystallinity. Emulsification repr...
Biological Safety and Functional Properties of Açaí Seed Extract: Antioxidant Capacity and Prebiotic Potential [0.03%]
阿萨伊果壳提取物的生物安全性和功能性：抗氧化能力和益生元潜力
Marcelo Pereira da Silva Junior,Amanda de Jesus Alves Miranda,Ana Laura Gagliardi et al.
Marcelo Pereira da Silva Junior et al.
Açaí (Euterpe oleracea) is widely recognized as a functional food due to its nutritional value and abundance of bioactive compounds. Its seeds, representing approximately 80%-95% of the fruit mass, constitute an abundant agro-industrial b...
A Hybrid Machine Learning Framework for Interpretable Kinetics of α-Tocopherol and Myricetin Synergism [0.03%]
一种解释α-生育酚与杨梅素协同作用动力学的混合机器学习框架
Jiakai Lu,Sankaran Iyer,Ipek Bayram et al.
Jiakai Lu et al.
Predicting the stabilizing efficacy of antioxidant mixtures in food oil emulsions is highly complex due to synergistic or antagonistic interactions between individual antioxidants. To address this challenge, we present an innovative hybrid ...
Unveiling Chouguiyu: A Review of Flavor Development, Microbial Dynamics, and Texture Formation in Fermented Mandarin Fish [0.03%]
刘基鱼发酵历程的研究进展：风味、微生物及质构形成机制综述
Tongtong Mo,Yonghua Yan,Jianwei Fang et al.
Tongtong Mo et al.
Fermented mandarin fish (Chouguiyu) is a traditional fermented fish product in China, which is deeply favored by consumers due to its unique odor characteristics and texture. Research on the typical flavor characteristics, textural properti...