Convective drying of mango preceded by incorporation of isomaltulose by standard and pulsed vacuum osmotic dehydration [0.03%]
芒果的对流干燥在标准和脉冲真空渗透干燥结合异麦芽糖醇之前的处理过程
Juliana Rodrigues do Carmo,Jefferson Luiz Gomes Corrêa,Amanda Aparecida de Lima Santos et al.
Juliana Rodrigues do Carmo et al.
Isomaltulose, known as Palatinose, is a low-glycemic carbohydrate commonly used in prolonged sports activities. In the present work, isomaltulose was incorporated in mango slices by standard osmotic dehydration (OD) and pulsed vacuum OD (PV...
Growth responses of Aspergillus and Penicillium species under modified atmospheric conditions: An in vitro and partially baked roll study [0.03%]
改良大气条件下曲霉和青霉的生长反应：体外和部分烘烤卷研究
Giverny Ganz,Nadine Rüegg,Andrea Tönz et al.
Giverny Ganz et al.
The present study focuses on the shelf-life extension of partially baked rolls using modified atmosphere packaging in combination with oxygen scavenging technology. The strategy used was to isolate and identify molds from a bakery environme...
Fermentation of Sapodilla juice with Lactobacillus acidophilus: Fermentation kinetics and evaluation of functional properties [0.03%]
保加子汁嗜酸乳杆菌发酵：发酵动力学及功能特性评估
Animesh Sarkar,Sharodia Roy Snigdha,Razia Sultana Chowdhury et al.
Animesh Sarkar et al.
Nowadays, probiotic-enriched fruit drinks are one of the most demanding products in the global market. In line with this trend, lactic acid bacteria are commonly used in these industries primarily due to their beneficial effects on health a...
Extraction and optimization of polyphenols from Morchella spp. using ultrasound-assisted deep eutectic solvents: Potential intervention for type 2 diabetes mellitus [0.03%]
超声波辅助深吴氏溶剂提取优化Morchella spp中的多酚：二型糖尿病的潜在干预方法
Yaqin Tian,Zhuoyu Ou,Wenrou Xiong et al.
Yaqin Tian et al.
Edible fungi, specifically Morels (Morchella spp.), are esteemed for their high concentration of bioactive compounds, with polyphenols being a notable component. This research focused on optimizing the ultrasound-assisted deep eutectic solv...
Conjugate of silkworm pupa protein and ellagic acid prepared by thermal-assisted pH-shifting process for improving its antioxidant and emulsion stability [0.03%]
热辅助pH转变法制备蚕蛹蛋白和没食子酸的 conjugate 以提高其抗氧化性和乳化稳定性
Yue Ma,Chengjiang Tang,Lishu Han et al.
Yue Ma et al.
The pH-shifting and thermal-assisted pH-shifting process was applied to fabricate the silkworm pupa protein (SPP) and ellagic acid (EA) conjugates (SPP-EATP). The result revealed that more binding sites of SPP were exposed after the thermal...
Electronic panel for sensory assessment of food: A review on technologies integration and their benefits [0.03%]
食品感官评价的电子面板：技术整合及其优点综述
Shweta Yadav,Anupama Singh,Neeraj Kumar
Shweta Yadav
Sensory assessment of food has been the measure for the acceptance or rejection of it in the market. However, the methods employed require human panels which are expensive. They have also been associated with various psychological and physi...
Rheological properties of gluten-free chicken nugget batters and sensory characteristics of coated nuggets [0.03%]
无麸质鸡肉块面团的流变性质及裹粉鸡肉块的感官特性
Emily Michelle Little,Sawyer Wyatt Smith,Louis Chatham et al.
Emily Michelle Little et al.
The prevalence of celiac disease in about 1% of the global population has led to the growing demand for gluten-free alternatives. The quality of gluten-free chicken nugget batters made from rice and chickpea flour and xanthan gum (XG) was a...
Eliwanzita Sospeter,Phebe Ding,Teh Huey Fang et al.
Eliwanzita Sospeter et al.
Durian fruit (Durio sp.) is a tropical fruit native to Southeast Asian countries known for its strong and unique characteristic smell. This review provides comprehensive information on durian fruit aroma, which is characterized by various v...
Structural, physicochemical, and digestive properties of sea buckthorn seeds protein obtained from ultrasound-assisted extraction [0.03%]
超声辅助提取的沙棘籽蛋白的结构、物理化学及消化特性研究
Yuhuan Luo,Liyixia Zhang,Jingjing Xie et al.
Yuhuan Luo et al.
This study investigated the effects of ultrasound-assisted treatment with alkaline protease on the structural, physicochemical, and digestive properties of sea buckthorn seed protein (SBSP). Different ultrasound powers (250, 350, 450, 550, ...
Fabrication of novel sodium alginate-based biofoam and evaluation of its packaging cushion performance on banana fruit [0.03%]
新型海藻酸盐基生物泡沫的制备及其在香蕉包装缓冲性能中的评价
Pontree Itkor,Ajit Kumar Singh,Athip Boonsiriwit et al.
Pontree Itkor et al.
Mechanical damage during handling and transportation significantly compromises the quality of fresh fruit, highlighting the urgent need for effective cushioning packaging. However, most available cushioning materials are nonbiodegradable, r...