Effects of ultrasound treatment on structural and functional properties of radish seed protein [0.03%]
超声处理对萝卜种子蛋白结构和功能性质的影响
Lang Li,Min Yang,Fahui Ke et al.
Lang Li et al.
Dried radish seed is a traditional Chinese herbal medicine that is rich in oil and protein. Radish seed meal, which is a byproduct of oil production, is high in protein (30%-35%). In order to develop a novel plant protein with excellent fun...
Insights into the effects of phenolic acids on rice starch properties via noncovalent interactions [0.03%]
酚酸通过非共价相互作用对稻米淀粉特性影响的见解
Linlin Chen,Xintong Li,Wei Li et al.
Linlin Chen et al.
The development of advanced starch-based materials is hindered by limited understanding of structure-dependent phenolic acid (PA) binding mechanisms. This study employed a multi-technique approach (Fourier-transform infrared, x-ray diffract...
In vitro screening of synbiotics composed of Lactobacillus and oligosaccharides and evaluating the potential anti-allergic ability [0.03%]
由乳酸菌和低聚糖组成的益生元在体外的筛选及其潜在抗过敏能力的评估
Jing Bai,Yuanyuan Ni,Qian Zeng et al.
Jing Bai et al.
Studies have demonstrated that the supplementation of oligosaccharides and Lactobacillus has the potential to alleviate food allergies. In this study, the gastrointestinal tolerance and adhesion properties of three anti-allergic Lactobacill...
Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage [0.03%]
电击和气击火鸡对冷藏过程中感官特性及消费者接受度的影响
Ainsley P Jessup,Michelle D Hayden,Jihye An et al.
Ainsley P Jessup et al.
Electrical stunning is the most common method of stunning in the poultry industry worldwide, but with a growing demand for prioritizing animal welfare, gas stunning can be an acceptable alternative. This study investigated the effect of ele...
Novel vegan ice cream made from red kidney bean milk with a probiotic: Technological and biofunctional characteristics [0.03%]
新型的以红肾豆奶（含益生菌）为原料的纯素冰淇淋的技术和生物功能特性
Emine Beyda Acar,Talha Karahan,Dora Mutlu et al.
Emine Beyda Acar et al.
This study aimed to develop functional vegan ice creams (ICs) using red kidney bean milk (RKBM), with (RP) and without (R) probiotics (Bacillus coagulans ATCC 7050), and to compare their physicochemical, functional, and sensory properties w...
Research on postharvest tomato freshness recognition method based on RGB-S and ResNet34 [0.03%]
基于RGB-S和ResNet34的番茄采后鲜度识别方法研究
Yuhua Huang,Juntao Xiong,Xinjing Jiang et al.
Yuhua Huang et al.
The accurate identification of postharvest tomato freshness is critical for fruit growers to plan their postharvest storage, transportation, and wholesale processes. In this study, a method based on improved frequency-tuned (FT) visual sali...
Effects of shaking and fermentation processing technologies on polyphenols and volatile compounds in black tea [0.03%]
摇青和发酵加工技术对红茶多酚及挥发性物质的影响
Yaru Zheng,Jintao Wang,Chen Yang et al.
Yaru Zheng et al.
To investigate the effects of different processing techniques on polyphenols and volatile compounds (VOCs) of black tea (BT), gas chromatography-mass spectrometry and liquid chromatography-mass spectrometry were used to analyze BT samples w...
Anita R Best,Yaozheng Liu,Dylan Cadwallader et al.
Anita R Best et al.
Clear acidic protein beverages are made with whey protein isolate (WPI) due to its solubility at pH 3.3. These beverages can display a soapy off-flavor, which is not detected at neutral pH. Our hypothesis was that medium chain fatty acids a...