Strategy for Sodium-Salt Substitution in Meat Gel Products: Rheological and Gel Properties of Myosin as Affected by Ion Types and Concentrations [0.03%]
肉胶基质凝胶产品中钠盐替代物的选择及离子种类和浓度对其肌原蛋白凝胶流变学性质的影响规律研究
Yanxia Liu,Xueyuan Bai,Gaiming Zhao et al.
Yanxia Liu et al.
In order to reduce sodium chloride intake and related health risks, the effect of NaCl and KCl solutions on the myosin processing properties was investigated at different concentration (0.4, 0.8, 1.2, 1.6, and 2.0 m) to explore salt substit...
Efficacy of probiotic supplementation in influencing cognitive function in Alzheimer's disease: A systematic review and meta-analysis [0.03%]
益生菌补充剂对阿尔茨海默病患者认知功能影响的系统评价和meta分析
Weitong Liu,Jinghan Guo,Yuxin Dong et al.
Weitong Liu et al.
Alzheimer's disease (AD) is a progressive neurodegenerative disorder characterized by cognitive decline and behavioral changes. Emerging evidence suggests that the gut microbiota influences central nervous system function. Probiotic interve...
Optimization of the Production of Press Cake Paste From Apricot (Prunus armeniaca L.) Kernels and Prediction of Shelf-Life Kinetics of the Product [0.03%]
杏仁皮压坯酱的生产工艺优化及货架期预测研究
Büşra Kaya Turan,Hilal Kanmaz,Ali Adnan Hayaloğlu
Büşra Kaya Turan
The study comprises the production, optimization, and shelf-life assessment of a paste made from apricot kernel press cake, which is a by-product obtained during the extraction of apricot kernel oil. The product formulation was optimized us...
Effects of Ginger (Zingiber Officinale Roscoe) Essential Oil and Zein Pickering Nanoemulsion on the Shelf Life of Pufferfish (Takifugu Obscurus) During Cold Storage [0.03%]
姜属油和玉米醇溶蛋白Pickering纳米乳液对发乌河豚冷储货架寿命的影响
Jiawen Liu,Xin Zhao,Chi Zhang et al.
Jiawen Liu et al.
Seafood is susceptible to spoilage due to lipid oxidation, endogenous enzymes, and microbial growth. Pickering nanoemulsions (PN) containing active substances have emerged as a promising approach to enhancing preservation and extending shel...
A Clinical Prediction Model Integrated With Machine Learning Algorithms Uncovers the Associations Between Dietary Omega-3, Its Components, and Aging Biomarkers [0.03%]
基于机器学习算法的临床预测模型揭示了膳食Omega-3及其组分与衰老生物标志物之间的关联规律
Zhaoqi Yan,Yifeng Xu,Ting Peng et al.
Zhaoqi Yan et al.
This study aimed to explore the associations between dietary omega-3 intake (including alpha-linolenic acid [ALA], eicosapentaenoic acid [EPA], and docosahexaenoic acid [DHA]) and aging biomarkers (specifically DNA methylation age [HorvathA...
Fast and Accurate Classification of Corn Varieties Using Deep Learning With Edge Detection Techniques [0.03%]
基于深度学习与边缘检测技术的玉米品种快速准确分类方法
Emre Avuçlu,Murat Köklü
Emre Avuçlu
Correct grading of corn for food production raises the standard of products offered to consumers and maintains product quality. Classification ensures optimal storage and processing conditions. As a result, losses are minimized, costs are r...
Lipid Regulation of Tea Protein Lipid-Lowering Peptides on 3T3-L1 Preadipocytes and High-Fat Mice [0.03%]
茶蛋白降脂肽对3t3-l1前脂肪细胞及高脂小鼠血脂的调节作用研究
Xiaoying Zhang,Haoduo Ye,Bingbing Chen et al.
Xiaoying Zhang et al.
In this study, tea protein lipid-lowering peptides were prepared by enzymatic hydrolysis, and 3T3-L1 preadipocytes and high-fat mice were used to investigate its in vitro and in vivo lipid regulating effect. The results showed that tea prot...
Effect of Chlorine Dioxide Bacteria-Reducing Pretreatment on Quality of Fermented Chili Paste [0.03%]
氯气杀菌预处理对发酵辣椒酱品质的影响
Yunxiao Wan,Min Zhang,Linglong Sheng et al.
Yunxiao Wan et al.
Microorganisms play a critical role in determining the quality of fermented chili paste. However, spoilage microorganisms residing on the surface of chili peppers can compromise sensory attributes and reduce edibility. This study aims to ad...
Physicochemical Properties of Runner Bean and Their Starch, With a Comparison to Corn Starch [0.03%]
四季豆的理化性质及其淀粉与玉米淀粉的比较
Folasade E Akinwumi,Bukola A Onarinde,Sumit Konar et al.
Folasade E Akinwumi et al.
The growing demand for sustainable and plant-based ingredients in the food and non-food industries has driven interest in alternative starch and protein sources. Runner beans, a lesser known legume, offer a promising but underexplored sourc...
Comparative Study
Journal of food science. 2025 Jul;90(7):e70440. DOI:10.1111/1750-3841.70440 2025
Organic Acids Copigmentation With Hibiscus syriacus Flower (Hibiscus syriacus L.) Anthocyanins: Thermal Stability, Characterization, and Copigmentation Mechanisms [0.03%]
有机酸和锦带花花色苷的共色素作用：热稳定性、表征及机理研究
Hemei Liu,Xiaohong Wang,Anping Li et al.
Hemei Liu et al.
Hibiscus syriacus flowers are not only aesthetically pleasing but also palatable. However, their vibrant colors tend to fade easily due to the high concentration of anthocyanins. In this work, three organic acids (malic, tartaric, and citri...