Between Bitterness and Sweetness: How Decaffeination and Sweeteners Shape the Sensory Experience of Espresso Coffee [0.03%]
苦与甜之间：脱咖啡因和糖如何塑造意式浓缩咖啡的感官体验
Kalinca Vitoria Cardoso Cusielo,Alessandra Cazelatto de Medeiros,Erika Yumi Hiramatsu et al.
Kalinca Vitoria Cardoso Cusielo et al.
The increasing demand for healthier beverages has encouraged the reduction of caffeine and sugar in coffee-based products. This study evaluated the sensory descriptive profile and consumer acceptance of traditional and decaffeinated espress...
Development of a Bioactive Alginate-Based Biomaterial Enriched With Banana Rachis Extract for Postharvest Preservation of Mango Fruit [0.03%]
一种用于芒果采后保鲜的富含芭蕉萼芽提取物的生物活性海藻酸盐基生物材料的开发
Victoria Estefania Ruiz-Molina,Juan Carlos Noa-Carrazana,Raúl Rodríguez-Herrera et al.
Victoria Estefania Ruiz-Molina et al.
Fungal decay is a major limitation to the shelf-life and marketability of fresh mango. However, limited information is available regarding the development of multifunctional bioactive biomaterials capable of modulating fruit physiological a...
Exploring the Quality Commonality and Correlation of Flavor and Texture in Scallion-Braised Sea Cucumber: Implications for the Standardized Production of Prepared Sea Cucumber Foods [0.03%]
基于风味和质构探究海参预制菜的质量通性及关联：以㸆葱海参与本味海参为例
Qiang Geng,Enhui Ma,Songyi Lin et al.
Qiang Geng et al.
This study systematically analyzed the volatile flavor characteristics of scallion-braised sea cucumber products from four major branded restaurant chains. Headspace-gas chromatography-ion mobility spectrometry (HS-GC‒IMS) analysis identif...
Pea Protein and Maltodextrin-Based Encapsulation of Anthocyanins From Black Rice Bran: Characterization, Storage Stability, and In Vitro Anthocyanin Release [0.03%]
基于豌豆蛋白和 maltodextrin 的黑米糠花色苷微胶囊化：特性、贮藏稳定性和体外释放性能
Eduardo Leonarski,Gabriela Polmann,Guilherme Dallarmi Sorita et al.
Eduardo Leonarski et al.
This study aimed to encapsulate anthocyanins from black rice bran (an agro-industrial by-product) using pea protein (PR) and maltodextrin (MA) as wall materials. The microcapsules were characterized by determining encapsulation efficiency, ...
Oleogel Modified Sodium Alginate Film With Improved Anti-UV, Water Vapor Barrier, Plasticity, and Antimicrobial Properties for Food Preservation [0.03%]
一种改进的抗UV、防蒸汽、可塑和抗菌性的油凝胶改性钠 alginate 食品保鲜膜
Luyi Pang,Mingze Sun,Jia Xu et al.
Luyi Pang et al.
Sodium alginate (SA) films are limited in practical application by inherent drawbacks, such as poor water vapor barrier performance, high brittleness, and susceptibility to microbial contamination. The incorporation of oleogel (OG) into SA ...
Characterization of the Changes in Volatile Flavor Substances of Rice and Rice Bran With Different DOM by HS-SPME-GC-MS and HS-GC-IMS [0.03%]
不同碾磨度大米及米糠挥发性风味物质变化特征分析方法研究及其应用
Shengmin Qi,Haibin Ren,Tingyue Su et al.
Shengmin Qi et al.
A combined headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) and headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) approach was employed to examine changes in volatile organic compou...
Effects of Crosslinked Sugar Beet Pectin on the Pasting, Rheological, and Structural Behaviors of Corn Starch [0.03%]
交联甜菜果胶对玉米淀粉糊化、流变及结构特性的影响
Lei Xu,Yaxin Lu,Jinghua Wu et al.
Lei Xu et al.
The present study was conducted to investigate the impact of crosslinked sugar beet pectin (CLSBP) with varying crosslinking densities on the pasting, rheological, and structural behaviors of corn starch (CS). The results indicated that the...
A Novel Approach to Reducing Saturated Fatty Acids in Filling Creams Using Oleogels With Monoglyceride and Beeswax [0.03%]
一种减少填充奶油中饱和脂肪酸的新方法：使用单甘酯和蜂蜡的油凝胶法
Arezou Habibzadeh,Nastaran Farajzadeh,Leila Roufegarinejad et al.
Arezou Habibzadeh et al.
This study investigates the use of oleogels structured with monoglyceride (MG) and beeswax (BW) as solid fat replacers in filling creams. Six oleogels were fabricated using various ratios of sunflower and camelina oils. The oleogels were ev...
Predicting Microbial Growth Dynamics in Commercial Cocoa-Flavored Plant-Based Milk Alternatives [0.03%]
预测商业可可风味植物基牛奶替代品中微生物生长动力学
Clara Mariana Gonçalves Lima,Jaqueline Sousa Correia,Dionísio Pedro Amorim-Neto et al.
Clara Mariana Gonçalves Lima et al.
This study evaluated the growth of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium in commercially available cocoa-flavored plant-based milk alternatives (PBMAs) under different temperatures and examined the influence of produ...
Effects of Lysozyme and Silver Anode Treatment on Pseudomonas aeruginosa Growth and Biofilm Formation in Raw Milk [0.03%]
溶菌酶和银阳极处理对铜绿假单胞菌在生鲜牛乳中生长及生物被膜形成的影响
Sergul Cibik,Ayhan Duran
Sergul Cibik
Pseudomonas aeruginosa is an important spoilage‑associated and opportunistic pathogen in raw milk, producing heat‑stable enzymes and robust biofilms that resist conventional sanitation. The limitations of existing decontamination methods ...