A Comparative Study of the Sensory and Physicochemical Properties of Cow Milk and Plant-Based Milk Alternatives [0.03%]
奶牛牛奶与植物基乳品替代品的感官和理化性质比较研究
Anesu Avril Magwere,Russell Keast,Shirani Gamlath et al.
Anesu Avril Magwere et al.
There has been an increase in the consumption of plant-based milk alternatives (PBMA), though these often differ in sensory properties compared to cow milk. Some consumers specifically seek PBMA with sensory qualities that resemble cow milk...
Comparative Study
Journal of food science. 2025 Jul;90(7):e70370. DOI:10.1111/1750-3841.70370 2025
TD-NMR Structural Profiling of Meat and Plant-Based Meat Analog Burgers [0.03%]
用于肉饼和植物基素肉饼的TD-NMR结构分析方法开发
Zeev Wiesman,Moshe Hai Azachi,Tatiana Oshether
Zeev Wiesman
The functional properties of food are closely linked to its atomic, molecular, and microstructural characteristics. This study evaluates the potential of time-domain nuclear magnetic resonance (TD-NMR) relaxometry as a non-destructive techn...
Enhancement of Antioxidant Capacity and Phenolic Composition in Pine Pollen by Using Macro-Fungi Fermentation [0.03%]
利用大型真菌发酵增强松花粉的抗氧化能力和酚类组成
Qian Deng,Luman Hu,Qiang Qiao et al.
Qian Deng et al.
Fermentation is an effective method to enhance the bioactivity and bioavailability of bioactive compounds in plant foods. In this study, the effects of fermentations with Wolfiporia cocos, Morchella sp., and Ganoderma lingzhi on the total p...
The Rise of Green Solvents: Application and Efficiency of Deep Eutectic Solvents in the Extraction of Flavonoids [0.03%]
绿色溶剂的崛起：深共晶溶剂在黄酮提取中应用及其效率研究
Li Shi,Yu-Yang Wu,Yu-Tong Zhu et al.
Li Shi et al.
Deep eutectic solvents (DESs) provide a sustainable and effective way to extract flavonoids from herbal medicines, which are known for their notable antioxidant effects. Traditional extraction approaches are often costly and utilize harmful...
Developing Protein-Enriched Wholegrain Bread With Different Plant Protein Isolates [0.03%]
不同植物蛋白 isolate 强化全谷物面包的研制与发展
Maneka Malalgoda,Reyna Stefanson,Sachini Senarathna et al.
Maneka Malalgoda et al.
Bread is a widely consumed staple food across the world; however, it often lacks a complete amino acid profile. This study aims to determine the suitability of commercially available plant protein isolates for the development of protein-enr...
Increasing the Oxidation Stability and Shelf-Life Quality of Hazelnuts Using a New Peeling Technique [0.03%]
利用新型脱皮技术提高榛子的氧化稳定性和货架质量属性
Sümeyye Şahin,Yeşim Aydın
Sümeyye Şahin
Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was deve...
Robust Crayfish Size Estimation Under Complex Poses: A Hybrid YOLO-LSTM Framework With Eye Distance Regression [0.03%]
基于YOLO-LSTM框架的螯虾尺寸估计方法
Dandan Fu,Xiaoyue Shang,Zhigang Hu et al.
Dandan Fu et al.
Accurate crayfish (Procambarus clarkii) size estimation under complex poses (e.g., curled bodies or occlusions) remains challenging for aquaculture automation. This study presents a Robust Crayfish Size Estimation (RCSE) framework that inno...
Development and Characterization of Synbiotic Microbeads for Enhanced Viability of Probiotics for Food Applications [0.03%]
用于食品应用的增强型益生菌合成生物微球的开发与表征
Hammad Naeem,Muhammad Shahbaz,Umar Farooq et al.
Hammad Naeem et al.
In this study, a novel combination of biopolymers, that is, sodium alginate (Na-Alg), whey protein isolates (WPI) combined with prebiotic fructo-oligosaccharide (FOS) were used to encapsulate Lactobacillus rhamnosus GG via extrusion method....
Azodicarbonamide, Hydrogen Peroxide, and l-Ascorbic Acid Aid in the Modification of Protein Texture During High-Moisture Meat Analog Extrusion Processing [0.03%]
叠氮二碳酰胺、双氧水和l抗坏血酸在高水分肉制品挤压加工中改善蛋白质构中的应用研究
Aniket Kamboj,Jana K Richter,Chih-Ling Lee et al.
Aniket Kamboj et al.
Protein texturization during high-moisture extrusion is a complex process. Functional additives, like azodicarbonamide (ADA), hydrogen peroxide (H2O2), and l-ascorbic acid (AA), play a critical role in modulating protein structure and textu...
Functional Carbohydrates as Innovative Food Ingredients in Diabetes Management: A Succinct Review [0.03%]
功能性碳水化合物在糖尿病管理中的创新食品成分：综述
Queen S Abbah,Emily Amenyenu,Alberta N A Aryee et al.
Queen S Abbah et al.
The current upsurge in the incidence of type-2 diabetes as an essentially worldwide public health crisis can be attributed to increasing urbanization, environmental changes, and a shift in employment from heavy to sedentary work with increa...