Optimizing the degree of milling semi-waxy rice variety to enhance its functional properties and cooking quality [0.03%]
优化蜡质稻米品种的研磨程度以提升其功能特性和烹饪质量
Youngho Kwon,Gi-Un Seong,Ju-Won Kang et al.
Youngho Kwon et al.
Rice is a staple food worldwide, yet its nutritional quality is considerably impacted by the milling process, which removes the bran layer and other outer parts containing bioactive compounds. This study aimed to optimize the milling degree...
Nagarajan Meena,N U Sruthi,Pramesh Dhungana et al.
Nagarajan Meena et al.
There is a growing global shift from dairy milk to plant-based milk alternatives (PBMAs) due to environmental, ethical, and health concerns. PBMAs such as oat, soybean, and nut milk are commercially available, whereas millet milk is notable...
Antiproliferative effects of heated Japanese runner bean (Phaseolus coccineus) lectins [0.03%]
加热的日本红花菜豆（phaseolus coccineus）凝集素的抗增殖效应
Satsuki Une,Koji Nonaka,Rieko Nakata et al.
Satsuki Une et al.
In this study, we examined the biological properties of lectins isolated from raw and heated Japanese white runner beans (WRB; Phaseolus coccineus). Notably, we studied the agglutination activity of lectins that persisted after both dry and...
Influence of silver carp muscle hydrolysate on the volatiles and aroma characteristics of frozen wheat dough and its resultant steamed bread [0.03%]
草鱼肌肉酶解液对冷冻小麦面团及其蒸制面包挥发性和香气特征的影响研究
Zixuan Wu,Haidong Liu,Xianghong Li et al.
Zixuan Wu et al.
This study investigated the effects of silver carp muscle hydrolysate (SCMH) on volatile odor characteristics in frozen dough (FD) and its derived products using electronic nose and gas chromatography-mass spectrometry (GC-MS) analyses. Res...
Unrevealing the potential of macroalgae Porphyra sp. (nori) in food, pharmaceutics and health sector [0.03%]
红藻Porphyra sp.（紫菜）在食品、制药和健康领域的潜在应用探索
Rajdeep Kaur,Deepika Kaushik,Vikas Bansal et al.
Rajdeep Kaur et al.
Porphyra sp. (nori), a species of red seaweed, has garnered attention for its rich nutritional profile and diverse bioactive compounds. This review synthesizes current research on Porphyra nori, focusing on its composition, bioactive compon...
Improving the quality and flavor of radish paocai by inoculating with Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 [0.03%]
植物乳杆菌-1和中肠 Weissella -7共发酵对萝卜泡菜品质和风味的影响
Yuyang Gao,Yifeng Lan,Juxiang Yang et al.
Yuyang Gao et al.
A compound fermentation of Lactobacillus plantarum-1 and Leuconostoc mesenteroides-7 was applied to radish paocai. The impact of this compound fermentation on the quality and flavor of radish paocai was evaluated by measuring physicochemica...
Enhancing the nutritional and textural properties of gluten-free shortbread biscuits: The potential of white-fleshed sweet potato flour blended with corn starch [0.03%]
通过木薯粉与玉米淀粉的混合提高无麸质酥饼营养和质地属性的研究可能性
Muhammed Ozgolet,Louiza Belkacemi,Muhammet Arici
Muhammed Ozgolet
Sweet potato flour (SPF) is a promising gluten-free alternative to wheat flour, though it affects the texture of shortbread biscuits. This study aimed to evaluate the potential of white-fleshed SPF, both peeled (PSP) and unpeeled (USP), as ...
Long-term frozen storage affects the volatile compound profile, physicochemical and antioxidant content of vacuum-packed Musang King durian fruit [0.03%]
长期冷冻对真空包装的Musang King菠萝蜜水果挥发性化合物特征，物理化学和抗氧化含量的影响
Eliwanzita Sospeter,Phebe Ding,Teh Huey Fang et al.
Eliwanzita Sospeter et al.
Musang King (MK) durian is a valued Malaysian fruit, marketed at full ripeness for its characteristic sensory profile but has a short shelf life. Frozen storage and vacuum packaging extend its shelf life, yet their effect on quality remains...
Halochromic smart film: A gelatin-based pH-sensitive film embedded with anthocyanin from roselle (Hibiscus sabdariffa) extracts for potential food spoilage indicator application [0.03%]
智能卤变色薄膜：基于琼脂并嵌入玫瑰茄（花索羽衣甘蓝）提取物的pH敏感性薄膜在食品变质指示中的应用研究
Najma Farhaten Latiff,Nur Fazlin Sulaiman,Mannur Ismail Shaik et al.
Najma Farhaten Latiff et al.
This study developed and characterized a pH-sensitive gelatin-based film incorporated with anthocyanin from roselle extracts (Hibiscus sabdariffa) at varying concentrations (0%-15%). The addition of anthocyanins significantly influenced the...
Evaluation of the effect of enzymatic pretreatment with l-asparaginase on acrylamide formation during microwave, air, and deep frying of potatoes [0.03%]
酶预处理对不同油炸方式薯条中丙烯酰胺形成影响的评价研究
Mariarca Esposito,Lucia De Luca,Giovanni Sorrentino et al.
Mariarca Esposito et al.
This study investigates the combined effects of l-asparaginase pretreatment enzyme (10,000 ASNU/L) with three different frying techniques: deep, microwave, and air frying on acrylamide (AA) formation in French fries. Acrylamide content was ...