Structural Changes and Molecular Mechanisms of Myosin Induced by Oxidative Modification With Malondialdehyde [0.03%]
甲醛脱氢酶引起的肌球蛋白结构变化及分子机制研究
Yingying Cao,Fubing Wang,Huaiyu Li et al.
Yingying Cao et al.
This study investigated the structural changes and molecular mechanisms induced by the oxidation of pork myosin by malondialdehyde (MDA). The effects of varying MDA concentrations on carbonyl content, sulfhydryl content, disulfide bond cont...
Effect of Transglutaminase Combined With Chitosan Composite Film on the Quality of Goat Milk Halloumi Type Cheese During Refrigeration [0.03%]
复合转谷氨酰胺酶和壳聚糖膜对山羊halloumi型奶酪冷藏品质的影响
Diandian Zhang,Qingqing Liu,Xinyu Ren et al.
Diandian Zhang et al.
This study aimed to develop a novel approach for cheese preservation by leveraging the synergistic effects of enzyme-mediated modification and active packaging technologies. The impacts of combining transglutaminase (TG) treatment with chit...
Impact of Short-Term Germination on the Nutritional, Physicochemical, and Techno-Functional Properties of Black Turtle Beans [0.03%]
短期发芽对黑 turtle 豆营养价值、理化和加工特性的影响
Chiemela Enyinnaya Chinma,Vanessa Chinelo Ezeocha,Ayomipo Megbuwawon Shadrach et al.
Chiemela Enyinnaya Chinma et al.
Short-term germination has been applied to different conventional and unconventional legume seeds to increase nutritional values, beneficial health effects, and techno-functional characteristics for diverse food applications. Nonetheless, t...
Richard Hartel
Richard Hartel
Physical Properties, Structural Characteristic and Antioxidant Activity of Moringa oleifera Seed Meal Subjected to Ball Milling Treatment [0.03%]
木球磨处理对摩拉瓜籽粕理化性质、结构特性及抗氧化活性的影响
Xing-Long Liu,Zhen Fu,Feng-Kun An et al.
Xing-Long Liu et al.
This study aims to investigate the effects of ball milling time on the physical characteristics, structural features, and bioactive constituents of Moringa oleifera seed meal. The results demonstrated a significant reduction in particle siz...
Effect of Ultrahigh-Pressure on the Physicochemical Properties and Biological Activities of Dietary Fiber From Litchi Pomace [0.03%]
超高压处理对荔枝渣膳食纤维理化性质及生物活性的影响
Yun-Hui Zuo,Yu-Juan Xu,Ji-Jun Wu et al.
Yun-Hui Zuo et al.
This study primarily investigated the effects of ultra-high pressure (UHP) treatment on the physicochemical properties and bioactivities of the soluble dietary fiber (SDF) derived from litchi pomace. Compared to SDF prepared using conventio...
A 50-Year Theoretical Gap on Color Difference in Food Science: Critical Insights and New Perspectives [0.03%]
食品科学中的色彩差异理论缺口 fifty 年：关键见解和新视角
Riccardo De Flaviis,Giampiero Sacchetti
Riccardo De Flaviis
Color measurement in food science has become an extremely simple, nondestructive, and rapid routine analysis. These advantages have made it an extremely widespread analysis in various research applications. Color is usually determined withi...
Structural characterization of two low-molecular-weight polysaccharides from the roots of Aucklandia lappa Decne. and their bioactivity on the gut microbiota of immunocompromised mice [0.03%]
Akebia三糖和Akebia五糖的结构鉴定及其对免疫缺陷小鼠肠道菌群的影响研究
Mingwei Peng,Huaxin Zhao,Jicheng Fu et al.
Mingwei Peng et al.
Polysaccharides have been drawing growing attention due to their potential biological properties and applications in the health industry. Aucklandia lappa Decne. not only exerts anti-inflammatory, anti-cancer, antibacterial, and other activ...
Effect of Spontaneous Rye, Wheat, and Mixed Rye-Wheat Sourdoughs on Quality, Aroma, and Acrylamide Content of Homemade and Small Bakeries Bread [0.03%]
自发黑麦、小麦和混合黑麦-小麦天然发酵面团对家庭及小型面包店烘焙中面包品质、香气和丙烯酰胺含量的影响
Skaiste Urbanaviciute,Emilija Vandyte,Ema Rozaityte et al.
Skaiste Urbanaviciute et al.
This study aimed to assess the quality characteristics, including acrylamide level and volatile compound (VOC) profile, in wheat bread made without industrial additives using varying quantities (5%, 10%, and 15%) of spontaneous rye, rye/whe...
Development of Tamarind Seed Polysaccharide-Derived Edible Films for Postharvest Grape Preservation [0.03%]
一种从金合欢种子多糖衍生的可食用薄膜用于葡萄保鲜的研究与发展
Anon Phumkacha,Thanawadee Leejarkpai,Santi Cheutor et al.
Anon Phumkacha et al.
Tamarind seed polysaccharide (TSP) was successfully prepared as edible film without xyloglucan extraction. The protein and fat content in TSP positively affected the film's water barrier properties. Glycerol (Gly) was added to improve the p...