Exploring the Potential of Flour and Protein Concentrate From Richlea Lentils in the Development of Couscous With a Pilot-Scale Twin-Screw Extruder [0.03%]
探索富莱亚绿豆面粉和蛋白浓缩物在 couscous 制造中的潜在应用：采用中试型双螺杆挤压机进行开发研究
Edwin Allan,Dilpreet Bajwa,Girish M Ganjyal et al.
Edwin Allan et al.
Lentil couscous was developed with different ratios of lentil protein concentrate to lentil flour and different extruder screw speeds using a twin-screw pilot scale extruder at a dry feed rate of 10 kg/h and a water feed rate of 3 kg/h. An ...
Whey Protein Mitigates Oxidative Stress Injury and Improves Protein Synthesis in Mouse Skeletal Muscle by Regulating the SIRT1/Nrf2/HO-1 Axis and AMPK/TSC2/mTOR/4EBP1 Pathway [0.03%]
酪蛋白通过调节SIRT1/Nrf2/HO-1轴和AMPK/TSC2/mTOR/4EBP1通路缓解氧化应激损伤及改善骨骼肌蛋白质合成
Guangqi Li,Liying Shang,Xin Wang et al.
Guangqi Li et al.
Whey protein (WP) can improve muscle mass and strength. However, its effects and underlying molecular mechanism in promoting recovery from muscle damage caused by excessive physical exercise remains unknown. Therefore, the present study aim...
Exploring Plant Agro-Industrial By-Products as a Source of Fibrous Food Ingredients: A Review of Extraction Methods and Technological Properties [0.03%]
探究植物农业工业副产品作为纤维性食品配料来源：提取方法和技术性质的综述
Raquel Martins da Silva Fernandes de Oliveira,Herald Martinho Lino Dos Santos,Sibele Santos Fernandes et al.
Raquel Martins da Silva Fernandes de Oliveira et al.
The agro-industrial sector generates a large amount of by-products, and researchers have been seeking new ways to use them, especially those of plant origin. The concept of biorefinery and circular bioeconomy aims to enhance and maximize th...
Effect of Inulin and Bacillus coagulans T242 on the Microbiological, Textural, and Physicochemical Properties of Fermented Milk [0.03%]
低聚果糖和植物乳杆菌CCFM8611对发酵乳菌落总数及品质的影响
Xinping Sun,Jie Yu,Yunpeng Xu et al.
Xinping Sun et al.
Inulin is considered a natural water-soluble dietary fiber, while Bacillus coagulans (B. coagulans) possesses the ability to break down lactose. This study investigates the effects of inulin and B. coagulans T242 (T242) on the microbiologic...
Optimization of the Spray-Drying of the Traditional Ecuadorian Horchata for Developing an Instant Powdered Functional Beverage [0.03%]
厄瓜多尔传统horchata喷雾干燥工艺优化及其速溶粉剂的功能特性研究
María Del Cisne Guamán-Balcázar,Katherine Rodríguez,Pablo Quinche et al.
María Del Cisne Guamán-Balcázar et al.
Horchata lojana is a traditional beverage from Loja, Ecuador, made from a blend of medicinal and aromatic plants known for their health benefits. Despite its cultural and nutritional value, it has not been commercialized in powdered form, l...
Evaluation of Frying Performance, Storage Stability, and In Vitro Digestion of Extra Virgin Olive Oil-Candelilla Wax Oleogel [0.03%]
特级初榨橄榄油-石腊蜡 oleogel 的煎炸性能、贮藏稳定性和体外消化评价
Elif Kutahneci,Hasan Yalcin
Elif Kutahneci
The present study investigates the stability of an oleogel developed from extra virgin olive oil (EVOO) and candelilla wax (CDW) as a frying medium, including its 90-day storage stability under dark and light conditions and its effects on i...
Evaluation of Moisture Sorption Isotherms and Storage Stability of Agglomerated Boza Powder [0.03%]
聚集型boza粉体的吸湿等温线及贮藏稳定性的评价
Osman Gül,Ayşegül Beşir Özgeçen,Durmuş Sert et al.
Osman Gül et al.
This study evaluated moisture sorption properties and storage stability of agglomerated boza powders as a cereal-based potential probiotic instant product. Moisture adsorption isotherms of powders were determined at 10°C, 25°C, and 40°C,...
The Power of Peer Review and the Future of Our Editorial Community: Launching an Early Career Researcher Program [0.03%]
同行评审的力量及我们编辑社区的未来：启动青年研究员项目
Richard Hartel,Mary Ellen Camire,John Coupland
Richard Hartel
Chemical Constituents of Rabdosia Species and Their Antimicrobial and Antioxidant Activities in Extending Meat Shelf Life [0.03%]
北丹参属植物化学成分及其抗菌和抗氧化活性延长肉品货架期研究
Wei-You Xie,Li-Li Chen,Zhao-Chan Wang et al.
Wei-You Xie et al.
Food spoilage causes significant economic losses and poses severe risks to public health. Therefore, the development of effective antimicrobial agents, preservatives, and food additives is urgently required. The seedlings and tender leaves ...
Combination of Laser Doppler Vibrometry (LDV) and Vis/NIRs to Predict the Firmness of Crown Pears [0.03%]
结合激光多普勒 vibrometer(LDV) 和 vis/nirs 技术预测皇冠梨的硬度
Chen Nan,Le Dexiang,Liu Zhi et al.
Chen Nan et al.
With the improvement of people's living standards, consumers' requirements for fruit quality are constantly rising. Firmness, which is strongly associated with the maturity of fruits, is one of the most concerned fruit quality parameters. T...