Sensitive Detection of Foodborne Parasitic Larvae Using a Sieving-qPCR Workflow: Application to Angiostrongylus cantonensis [0.03%]
一种用于检测食品中寄生虫幼虫的敏感方法：Angiostrongylus cantonensis筛选法-qPCR工作流程及其应用
Jana Kačmaříková,Helena Stříbrná,Kateřina Janečková et al.
Jana Kačmaříková et al.
Contaminated food and water represent potential infection sources of Angiostrongylus cantonensis, a parasitic nematode with significant zoonotic potential. Limited environmental surveillance may be due to the absence of simple and reliable ...
Exploring Coffee By-Products as Alternative Protein Sources: A Comprehensive Analysis of Amino Acid Profiles (Free and Total) and Protein Quality [0.03%]
基于咖啡副产品的替代蛋白资源的探索：氨基酸组成（游离和总）及蛋白质质量的综合分析
Marlene Machado,Susana Machado,Joana Lobo et al.
Marlene Machado et al.
In the face of growing concerns about global food security, there is an increasing need to explore unconventional protein sources. This study characterized the protein fraction of six coffee by-products, namely dried pulp, husks, parchment,...
Hybrid Fractionation of Cowpea: Combining Dry and Wet Routes to Produce Versatile Protein Ingredients [0.03%]
结合干法和湿法分级生产多功能蛋白配料——以尼豆为例
Renata Fialho Teixeira,Clóvis Antônio Balbinot Filho,Jaíne Oliveira et al.
Renata Fialho Teixeira et al.
Cowpea (Vigna unguiculata L.) is an underutilized protein-rich pulse with strong potential to diversify the alternative protein market, particularly through sustainable fractionation strategies. However, comparative insights into how dry an...
Rechargeable N-Halamine Hydrogel Paint Coating Based on Upcycled Sesame Meal Protein for Preventing Cross-Contamination on Food-Contact Surfaces [0.03%]
基于回收的 sesame meal 蛋白质的可充电N-卤胺水凝胶油漆涂层，用于防止食品接触表面交叉污染
Soomin Kim,Nitin Nitin,Hansol Doh
Soomin Kim
Sesame meal protein isolate (SPI) derived from sesame meal was utilized as an upcycled plant protein source to develop N-halamine structure-based antimicrobial coating system to prevent cross-contamination for fresh food produce. The coatin...
Plasma Bubbling-Assisted Extraction of Bioactive Compounds From Shrimp Waste: Effect on Physicochemical and Quality Characteristics [0.03%]
等离子体气泡辅助提取虾废料中的生物活性物质：物理化学和质量特性的影响
Shaliha Abuthahir,Damini H S,Shubham Chandrakar et al.
Shaliha Abuthahir et al.
Shrimp processing generates substantial quantities of nutrition-rich by-products that are often underutilized sources of bioactive compounds exhibiting numerous functions, which include anti-inflammatory, antimicrobial, antitumor, antioxida...
Stable Emulsions Constructed From Whey Protein Isolate-Arabinogalactan Conjugates: Preparation, Characterization, and β-Carotene Loading [0.03%]
由乳清蛋白隔离物-阿拉伯半乳聚糖接枝共聚物构建的稳定Pickering乳状液的制备、性质表征及β-胡萝卜素包载性能研究
Tingting Gao,Benxiu Xiao,Guibin Zheng et al.
Tingting Gao et al.
In this study, the results indicated that whey protein isolate-arabinogalactan (WPI-AG) conjugate emulsion exhibited optimal stability at pH 7.0 with a 25% oil phase volume fraction (φ), demonstrating the highest absolute zeta-potential va...
Pulsed Electric Field-Assisted Recovery of Phenolic Compounds From Haskap (Lonicera caerulea L.) Pomace: Influence of Processing Parameters and Cell Disintegration [0.03%]
脉冲电场辅助从蓝果渣中提取苯酚化合物：加工参数和细胞破裂的影响
Alema Puzovic,Massimiliano Rinaldi,Maja Mikulic-Petkovsek
Alema Puzovic
This study investigated the effect of pulsed electric field (PEF) treatment on cell disintegration and phenolic extractability from haskap (Lonicera caerulea L.) pomace generated after juice processing. Pomace samples were subjected to 16 P...
Quality Characteristics and Storage Stability of Mixed Fresh Sausages Produced With Meat From Culled Sheep Fed Flaxseed for Different Periods [0.03%]
不同饲喂时期亚麻籽对淘汰羊肉品质特性及混配鲜 sausage 贮藏稳定性的影响
Andresa Carla Feihrmann,Karem Muraro,Clarice Steffens et al.
Andresa Carla Feihrmann et al.
The utilization of meat from aged sheep is often limited by inferior sensory attributes and technological challenges in processed products. Nutritional strategies such as flaxseed supplementation may improve meat quality and lipid stability...
Vacuum Pulsation Drying Kinetics and Quality Characteristics of Cracked Jun Jujubes at Different Maturity Stages [0.03%]
不同成熟阶段皱把君冠枣真空脉动干燥动力学及品质特性研究
Tengjiao Wang,Desheng Deng,Linbin Hu et al.
Tengjiao Wang et al.
Fruit cracking significantly reduces the commercial value of Ziziphus jujuba cv. 'Junzao'. To minimize these losses, this study investigated the cracking characteristics and microbial dynamics of fruits at different sampling periods and eva...
Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications [0.03%]
咸味肽在减盐中的应用：制备、评价方法、感知机制及食品应用前景
Tingting Sun,Tao Feng,Tao Jiang et al.
Tingting Sun et al.
Excessive dietary salt intake poses significant health risks and is closely associated with the pathogenesis of hypertension and cardiovascular diseases. Developing strategies that achieve salt reduction without compromising saltiness perce...