Palygorskite Clay Supported With EDTA for the Selective Removal of Aflatoxins From Peanut Oil [0.03%]
乙二胺四乙酸改性膨润土对花生油中黄曲霉毒素的吸附研究
Nannan Li,Dan Wang,Changjiang Li et al.
Nannan Li et al.
Palygorskite clay (Pal) treated with ethylenediaminetetraacetic acid (EDTA) was employed as an innovative adsorbent to remove aflatoxins from edible oils. The structural characteristics of EDTA-modified Pal adsorbent were analyzed using cha...
Unveiling the Impact of Infrared Drying on the Quality of Coffee Leaves: A Comprehensive Analysis of Physicochemical Indices, Antioxidant Potential, Maillard Reaction Products, and Aroma Profile [0.03%]
红外干燥对咖啡叶品质影响的研究——物理化学指标、抗氧化潜力、美拉德反应产物及香气特征的综合分析
Yuanyuan Huang,Yu Sun,Qingwei Cao et al.
Yuanyuan Huang et al.
Coffee leaves, known for their health-promoting phytochemicals, have emerged as a potential functional tea ingredient. However, the effect of infrared drying (IFD) on its properties and sensory quality remains unexplored, limiting its indus...
Kiam Wood (Cotylelobium lanceotatum) Extract as a Potential Bio-Preservative for Mitigating Spoilage and Quality Degradation of Refrigerated Shrimp [0.03%]
一种新的天然虾保鲜剂——翅果豆提取物及其保鲜效果和机理研究
Muhamad Amin,Jirayu Buatong,Wattana Temdee et al.
Muhamad Amin et al.
The rapid spoilage of Pacific white shrimp poses significant challenges in maintaining quality during storage and transportation. This study evaluated the efficacy of Kiam wood extract (KWE), recognized for its antimicrobial properties and ...
Challenges to Insect-Based Food Acceptance: An Analysis of Neophobia Exploring Cognitive Aspects of the Mexican Consumers [0.03%]
昆虫食品接受障碍的挑战：分析墨西哥消费者认知方面的畏新心理
Emmanuel de Jesús Ramírez-Rivera,Adán Cabal-Prieto,Emmanuel Gómez-Romero et al.
Emmanuel de Jesús Ramírez-Rivera et al.
The rising interest in alternative proteins has led to exploring insects as a sustainable option, but food neophobia hinders acceptance. This study analyzed insect-based food neophobia among 620 Mexican consumers via an online survey, consi...
A Review of Processing, Marketing, and Demographic Influence on Consumer Perception of Pulse Milk- Insights From Traditional and AI-Facilitated Research [0.03%]
脉食奶的加工、营销及人口统计数据对其消费者感知影响的研究综述——基于传统研究和人工智能辅助研究的见解
Chidimma Ifeh,Bradley Whitaker,Neda Nazemi et al.
Chidimma Ifeh et al.
Sustainable, healthy, and environmental concerns are part of the reasons consumers are shifting to plant-based diets, such as plant-based milk, which has reduced greenhouse gas emissions and water footprint as an advantage over animal-based...
Techno-Functional, Thermal, Structural, and Morphological Properties of Indian Halim (Lepidium sativum) Seed Flour [0.03%]
印度喜马拉雅山地区蔊菜(L.sativum)种子粉的 techno-功能性、热性能、结构和形态学性质
Nirbhay Kumar,Dharmesh Chandra Saxena,Sukhcharn Singh
Nirbhay Kumar
This study analyzed and compared the functional, flow, thermal, structural, and morphological properties of halim seed (Lepidium sativum) flours sourced from three distinct geographical regions in India. Significant (p < 0.05) differences w...
Astragalus membranaceus Extracts Can Serve as a Ketogenic Diet to Alleviate Chemotherapy Adverse Reactions Induced by Cyclophosphamide [0.03%]
黄芪提取物可以作为酮体饮食缓解环磷酰胺诱导的化疗不良反应
Yiqiao Gao,Yuye Yang,Xiangshi Song et al.
Yiqiao Gao et al.
The traditional ketogenic diet (KD) can cause side effects when applied in preventing chemotherapy adverse reactions (CARs) due to its unique dietary structure. This study aims to confirm that Astragalus membranaceus (HQ) can serve as a nov...
Exploring the Potential of Lupin (Lupinus angustifolius) Flour-Based Ingredients in Developing High Moisture Meat Analogues [0.03%]
基于 lupinus angustifolius 豆粉的高水分植物肉制品研发潜力探究
Matias Rodriguez Elhordoy,Aayushi Kadam,Daniel Vazquez et al.
Matias Rodriguez Elhordoy et al.
The rising demand for sustainably and ethically produced alternatives to animal protein-rich foods has driven interest in plant-based meat analogues. This study evaluated the potential of lupin flour (LF), protein isolate (LPI), and their b...
Innovative Integration of Duckweed Proteins: Enhancing the Nutritional and Textural Properties of Snack Bars, Roll Breads, and Muffins Enhancing Baked Goods With Duckweed Protein [0.03%]
创新整合duckweed蛋白质：增强零食棒、卷饼和 muffin 的营养和质地属性以鸭草蛋白增强烘焙食品
Ayça Akyüz,Seda Ersus
Ayça Akyüz
Duckweed, a fast-growing aquatic plant rich in high-quality protein, has emerged as a sustainable and alternative vegan protein source for food applications. This study aimed to evaluate the effects of duckweed protein concentrate (DPC) inc...
Enhanced Hydration, Solubility, and Structural Properties of Corn Insoluble Dietary Fiber via Optimized Radiofrequency and Enzymatic Hydrolysis [0.03%]
优化无线电频率和酶水解改善玉米不可溶性膳食纤维的持水、溶解和结构性能
Victory Igwe,Deandrae Smith
Victory Igwe
Native corn insoluble dietary fiber (IDF) exhibits limited functionality due to its coarse structure and low hydration properties. Conventional treatments often compromise nutrient integrity or leave chemical residues. This study introduces...