Efficient Decolorization of Molasses Wastewater by Thermophilic Carboxyl Ester Hydrolase: A New Immobilization Method [0.03%]
一种新的固定方法在高温下可高效脱色糖蜜废水：羧酸酯水解酶的作用
Jiaxin Song,Ting Zheng,Chuanlong Yu et al.
Jiaxin Song et al.
Natural deep eutectic solvents (NADESs), as green solvents with design flexibility and economic viability, were explored as innovative enhancers for lipase TLL immobilization. An economically efficient immobilization strategy, the precipita...
Fermentation Profiling of Blackened Jujube Vinegar Elucidates Flavor Dynamics and Bioactive Enrichment [0.03%]
发酵特征分析阐明了黑制大枣醋的风味动力学和生物活性富集作用
Jie Liu,Yuxiao Wang,Xin Sun et al.
Jie Liu et al.
Previous studies have established that the blackening process significantly enhances both the flavor profile and the content of bioactive compounds in jujubes. Fruit vinegars, which are rich in antioxidants and organic acids, are recognized...
Survey of Veterinary Drug Residues in Imported Aquaculture Shrimp From US Retail Stores, 2021 and 2022 [0.03%]
2021年和2022年从美国零售店进口的养殖虾中的兽药残留调查
Laura M Slater,Barbara Montwill,Julie Arthur et al.
Laura M Slater et al.
Aquaculture has become the fastest-growing sector of the global food economy, with shrimp representing the most traded seafood commodity worldwide. Intensive production practices and inadequate biosecurity can lead to inappropriate antimicr...
Impact of Pulsed Electric Field Pretreatment on Drying Kinetics and Quality Attributes of Plant-Based Foods: A Meta-Analysis [0.03%]
脉冲电场预处理对植物基食品干燥动力学及品质特性影响的荟萃分析
Tri Yulni,Narjisul Ummah,Furqon Furqon et al.
Tri Yulni et al.
Pulsed electric field (PEF) pretreatment is an emerging nonthermal technology that enhances drying efficiency by inducing electroporation, thereby facilitating mass transfer and accelerating moisture removal in plant-based foods. However, p...
Yeast-Based Bio-Valorization of Whey for Sustainable and Functional Bread Development: A Step Toward Next-Generation Food Products [0.03%]
基于酵母的乳清生物增值，用于可持续和功能性面包开发：迈向下一代食品产品的一步
Divya Gujral,Rahul Khanna,Keshani Bhushan et al.
Divya Gujral et al.
Two indigenous strains of Saccharomyces cerevisiae (GP4 and 11815), isolated from traditional fermented products of the Northwestern Himalayas, together with a lactose-utilizing yeast, Kluyveromyces marxianus (MH6), and two commercial S. ce...
Deep Learning-Based Prediction and Regulation for Remaining Shelf Life of Blueberries [0.03%]
基于深度学习的蓝莓剩余保质期预测与控制方法研究
Chengzhi Wang,Xuhang He,Yuzhen Zhu et al.
Chengzhi Wang et al.
The rapid quality deterioration of blueberries during storage underscores the need for precise prediction and regulation of remaining shelf life. This study proposes a novel closed-loop framework integrating an analytic hierarchy process-pr...
Research Progress of Preservation and Quality Improvement of Chinese Steamed Bread [0.03%]
关于蒸制中式发酵面制品的研究进展及品质改良
Wang Zhenhua,Zhang Mengmeng,Zhao Wenrui et al.
Wang Zhenhua et al.
Chinese steamed bread (CSB) is a popular food among the Chinese population. However, the shelf life of CSB is notably short when stored at room temperature. This paper reviews recent research on the changes in CSB quality during storage, as...
Novel Protein Resources for Sustainable Food Systems: Integrating Protein Chemistry, Nutritional Evaluation, and Food Applications [0.03%]
可持续食品系统的新型蛋白质资源：整合蛋白化学、营养评价与食品应用
Qiaocui Liu,Ziyan Dai,Bin Li et al.
Qiaocui Liu et al.
The growing demand for sustainable and high-quality protein sources has accelerated the development of novel proteins from plant, microbial, and alternative resources. However, existing reviews are often descriptive and lack an integrated f...
Targeted Isolation of Novel Calcium-Binding Peptides via Hydroxyapatite Affinity and Their Promotion Effect on Osteogenesis in MC3T3-E1 Cells [0.03%]
新型钙结合肽的羟基磷灰石亲和分离及其对MC3T3-E1细胞成骨作用的影响
Changyan Zhang,Ruilin Li,Yujie Guo et al.
Changyan Zhang et al.
Collagen peptides (CPs) have emerged as a promising food-derived strategy to enhance calcium utilization and osteogenesis, notably through specific calcium binding via chelation. However, conventional separation methods often fail to effici...
Removal of Soluble Nitrogen From Surimi Wash Water by Protein Recovery Using Lactic Acid for Safe Discharge [0.03%]
乳酸法回收洗水中的蛋白质以去除可溶性氮，实现三站洗水中安全排放的要求
Nutan Kaushik,Khusboo,Nishant Kumar
Nutan Kaushik
In the present study, the effects of pH (2, 3, 4, 5, and 6) and incubation time (0, 10, 20, and 30 min) on the removal of soluble nitrogen from surimi wash water by recovery of protein were investigated. The highest protein removal rate was...