Development, Characterization, and Stability of Burgers With Partial or Total Replacement of Beef by Vegetable Ingredients [0.03%]
植物肉替代水平对牛肉汉堡特性、质构和感官属性的影响研究
Sheyla Maria Barreto Amaral,Silmara de Fátima Silva Cavalcante,Janevane Silva de Castro et al.
Sheyla Maria Barreto Amaral et al.
This study evaluated the partial or total replacement of beef (0%, 25%, 50%, 75%, and 100%) with plant-based ingredients (risotto rice, textured soy protein, and cassava starch) in burgers, combined with the incorporation of freeze-dried a...
Development and Satiety Effect of a High-Protein Plant-Based Beverage From Cashew Nut (Anacardium occidentale L.) Byproducts: A Crossover Randomized Trial [0.03%]
一种新型植物基高蛋白饮品（ cashew 果汁副产物）的开发及其饱腹感效果：交叉随机试验
Bianca Ferreira de Santana,Mariana de Moura E Dias,Rafaela Guimarães Rizzi et al.
Bianca Ferreira de Santana et al.
The study aimed to develop a high-protein plant-based beverage from cashew nut byproducts and evaluate its physicochemical, nutritional, sensory, and physiological properties. Three formulations were prepared using byproducts (partially def...
Randomized Controlled Trial
Journal of food science. 2026 Jun;91(6):e71207. DOI:10.1111/1750-3841.71207 2026
Integrated Packaging and Ethylene Scavenging Strategies to Extend the Shelf Life and Quality of Sweet Cherry cv. 'Regina' Under Ambient and Refrigerated Storage [0.03%]
延长雷佳娜甜樱桃贮藏期和保鲜的集成包装及乙烯清除策略研究
Rumysa Khan,Nusrat Jan,Syed Zameer Hussain
Rumysa Khan
Sweet cherry cv. 'Regina' is highly susceptible to rapid postharvest deterioration due to high respiration rate, moisture loss, and ethylene sensitivity, resulting in reduced firmness, stem browning, and decay. This study evaluated the effe...
Biofilm Formation and Spore-Mediated Persistence of Clostridium perfringens in Meat and Poultry Processing Environments and Their Implications for Control Strategies [0.03%]
肉和家禽加工环境中产生芽孢的产气荚膜梭菌生物被膜形成及其对控制措施的影响
Md Anamul Hasan Chowdhury,Chowdhury Sanat Anjum Reem,Md Ashrafudoulla et al.
Md Anamul Hasan Chowdhury et al.
Clostridium perfringens (C. perfringens) biofilms pose a persistent challenge in meat and poultry processing environments due to their structural resilience, spore-mediated survival and toxin-associated virulence. These biofilms readily dev...
Effects of Fractions From a Multi-Stage Rice Fermentation System on the Shelf-Life and Flavor Quality of Chinese Steamed Bread [0.03%]
多级发酵体系中功能组分对馒头货架期内品质的影响
Jia-Xuan Li,Fei Gao,Jia-Xuan Shang et al.
Jia-Xuan Li et al.
In the traditional multi-stage glutinous rice wine fermentation, the key mash and liquid fermentation (MLF) system was separated into a cell-free supernatant fraction (SF) and a cell-rich microbial fraction (MF). This study investigated the...
Nutritional, Oxidative, and Sensory Quality of Whiteleg (Penaeus vannamei) and Pink Shrimp (Penaeus paulensis) From Different Production Systems During Frozen Storage [0.03%]
白对虾（Litopenaeus vannamei）和粉红对虾（Penaeus paulensis）在不同养殖模式下的冻结贮藏过程中营养品质、氧化品质及感官品质的变化
Sarita Correa Rosa,Milena Padilha,Bibiana Alves Dos Santos et al.
Sarita Correa Rosa et al.
This study compared the nutritional composition, fatty acid profile, oxidative stability, and sensory quality of whiteleg shrimp (Penaeus vannamei) and pink shrimp (Penaeus paulensis) obtained from semi-intensive, organic, and wild systems....
Comparative Study
Journal of food science. 2026 Jun;91(6):e71194. DOI:10.1111/1750-3841.71194 2026
Statistical Modeling of Seafood Fraud Highlights Uncertainties in Products From Metro Vancouver, British Columbia, Canada: Revisiting Hu et al. (2018) [0.03%]
统计模型表明加拿大不列颠哥伦比亚省大温哥华地区 seafood 欺诈产品不确定性：Hu 等人（2018）研究的后续分析
Jarrett D Phillips,Fynn A De Vuono-Fraser
Jarrett D Phillips
Seafood misrepresentation, encompassing product adulteration, mislabeling, and substitution, among other fraudulent practices, has risen globally over the past decade, greatly impacting both the loss of important fish species and the behavi...
Consumer Perception and Technological Characterization of Mini Cakes Prepared With Special Beers [0.03%]
特色啤酒制作的小蛋糕的消费者感知及技术特征研究
Fabiele Nazaré Tavares,Tassyana Vieira Marques Freire,Katiúcia Alves Amorim et al.
Fabiele Nazaré Tavares et al.
This study evaluated consumer perception of mini cakes prepared with special beers and developed formulations in which milk was fully replaced by different beer styles. Two complementary studies were conducted. First, a structured online qu...
Determining Applications of Intermediate Wheatgrass in Conjunction With Common Wheat: Assessing Affects on Functionality and Digestibility [0.03%]
intermediate wheatgrass与普通小麦结合的应用研究：对其功能性及消化率的影响评估
Mackenzie J Ferguson,Douglas Cattani,Bin Xiao Fu et al.
Mackenzie J Ferguson et al.
Fortifying traditional wheat-based products can diversify bakery applications and enhance the use of complementary grains in the food industry. Unlike common wheat, intermediate wheatgrass (IWG) is a perennial grain that is reported to have...
Effect of Lipid Removal on the Physicochemical, Functional, Rheological, and Amino Acid Profiles of Pearl Millet, Buckwheat, and Quinoa Flours [0.03%]
脱脂对 pearl millet、荞麦和奇雅子面粉的理化、功能、流变及氨基酸特性的影响
Somna Oberoi,Balwinder Singh,Amritpal Kaur
Somna Oberoi
The present study investigates the effects of lipid removal on the physicochemical composition, color attributes, functional behavior, pasting properties, rheology, amino acid profiles, and in vitro protein digestibility of whole and defatt...