Postbiotics and the Future of Functional Foods: Delivery Innovations for Targeted Health Benefits [0.03%]
后益生菌与功能性食品的未来：用于精确健康效益的传递创新技术
Luis Alfonso Beltrán-Cotta,Camila Duarte Ferreira Ribeiro,Monize Bürck et al.
Luis Alfonso Beltrán-Cotta et al.
Postbiotics, inactivated microorganisms or their components, offer significant health-promoting benefits, in addition to greater stability and a longer shelf life compared to probiotics. However, maximizing their therapeutic efficacy requir...
Differences in Collagen Characteristics and Gene Expression in Longissimus Lumborum between Xia'Nan and Chinese Simmental Bulls and Their Impact on Meat Tenderness [0.03%]
夏南牛和中国西门塔尔 bulls 长肌纤维胶原特性、基因表达及其对肉质嫩度的影响差异分析
Ke Liu,Inho Hwang,Yu Zhang et al.
Ke Liu et al.
Collagen is a key factor determining beef toughness. This study compared collagen characteristics in the longissimus lumborum (LL) between Xia'Nan and Chinese Simmental bulls, aiming to clarify their influence on tenderness. The LL muscle o...
Classification and Soluble Solids Content Prediction of Intact Tamarind Using Short-Wave Infrared Spectroscopy and Chemometric Models [0.03%]
基于短波近红外光谱分类和预测洋甘果可溶性固形物含量
Md Rahber Islam Rafe,Rokaiya Jannat Surovy,Nishat Anjum Nishi et al.
Md Rahber Islam Rafe et al.
The rapid, nondestructive assessment of tamarind quality is crucial for grading, pricing, and industrial standardization. Therefore, the purpose of this study is to classify and predict intact tamarind quality based on soluble solid content...
The Rheological, Cooking, and Digestion Characteristics of Meat Noodles as Affected by the Composite Formulation of Gluten-Myofibrillar Proteins [0.03%]
谷蛋白与肌原纤维蛋白复配对肉质面条流变、煮制及消化特性的影响
Weilong Guan,Yi Liu,Kexian Chen et al.
Weilong Guan et al.
This study investigates the effects of various meat sources, including beef, pork, lamb, and chicken, on the quality and digestion characteristics of meat noodles with a meat content of 50% and compares them with traditional meat-free noodl...
Donkey Milk Exosomes Protect Against Dextran Sulfate Sodium-Induced Colitis by Delivering Anti-Inflammatory miRNAs and Reshaping Gut Microbiota [0.03%]
驴奶外泌体通过递送抗炎miRNA和重塑肠道菌群抵抗硫酸葡聚糖钠诱导的结肠炎
Qizhen Zhong,Gengli Huang,Guangyuan Liu et al.
Qizhen Zhong et al.
Ulcerative colitis treatment is hindered by side effects, relapse, individual variability, and poor intestinal barrier repair. Milk‑derived exosomes (exo) are safe; carry anti‑inflammatory miRNAs/proteins; and regulate immunity, epithelia...
Effect of Sedum aizoon L. Powder Addition on the Rheological Properties and Gluten Structure Characteristics of Dough and the In Vitro Digestibility of Noodles [0.03%]
Sedum aizoon L.粉添加对生面团流变学性质、 gluten结构特征及面条体外消化性的影响
Chang-Qing Dong,Yu-Ling Yang,Long Yang et al.
Chang-Qing Dong et al.
Noodles were prepared by replacing wheat flour with 0%-25% Sedum aizoon L. (FSAL) powder, and the effects of FSAL addition on dough rheology, gluten structure, noodle quality, descriptive sensory attributes, antioxidant activity, and in vit...
Synergistic Antibacterial Effects of ε‑Poly‑L‑Lysine and Oregano Essential Oil: In Vitro, In Vivo, and In Silico Approaches to Improve Safety and Shelf Life of Strawberries [0.03%]
ε-聚-L-赖氨酸和百里香精油的协同抗菌效果：从体外、体内以及基于计算机模拟的策略以提高草莓安全性及延长保质期
Eihab Hatem JadElrab,Muhammad Umair Khalid,Abdullah S Seddiek et al.
Eihab Hatem JadElrab et al.
This study developed a novel synergistic antibacterial system combining ε-poly-L-lysine (ε-PL) and oregano essential oil (OEO) as a natural, non-thermal preservation strategy for fruits. Among ε-PL combinations with seven different essen...
From Raw Materials to Distinct Flavors: Unraveling the Microbial Fermentation of Guizhou Sour Soup [0.03%]
从原料到特色风味的塑造——贵州酸汤发酵过程中的微生物变化
Mengxuan Liu,Na Liu,Zhiyi Yang et al.
Mengxuan Liu et al.
The modernization of traditional fermented foods is often constrained by a limited understanding of the complex microbial ecosystems underpinning their quality. Guizhou sour soup, a representative Chinese fermented food, exemplifies this ch...
Drying Method-Dependent Variations in Phenolics, Color, and Volatile Profile of Thymus praecox subsp. skorpilii [0.03%]
干燥方法对Thymus praecox subsp. skorpilii酚类、色泽和挥发性物质的影响差异
Didem Karadeniz,Işıl Barutçu Mazı,Öznur Ergen Akçin
Didem Karadeniz
This study investigated the effects of different drying methods, including freeze drying, oven drying, shade drying, and microwave drying (360, 600, and 900 W), on the volatile profile, total phenolic content (TPC), and color characteristic...