Influence of Thermal and Intensive Pulsed Light Treatments on Polyphenoloxidase Structure, Saccharomyces cerevisiae Morphology, and Phenolic Profile of Bael (Aegle marmelos) Beverage [0.03%]
热处理和高强度脉冲光照射对木果（毛弹药树）饮料中多酚氧化酶结构、酿酒酵母形态及苯基酸谱的影响
Rishab Dhar,Snehasis Chakraborty
Rishab Dhar
The influence of pulsed light (PL) treatment at optimum condition (1.64 kJ/cm2 available fluence) was observed on structural changes in polyphenoloxidase (PPO), morphological changes in the cells of Saccharomyces cerevisiae, bioactive profi...
Effect of Gallic Acid on the Inhibition of 2-Amino-3,8-Dimethylimi-Dazo[4,5-f]Quinoxaline in Fried Tilapia [0.03%]
没食子酸对油炸 Tilapia 中 2-氨基-3,8-二甲基咪唑并[4,5-f]喹啉致突变作用的抑制效应
Qifeng Liu,Huawei Ma,Chuanyan Pan et al.
Qifeng Liu et al.
Tilapia produces the potentially carcinogenic toxic substance 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) when fried at high temperatures. Therefore, this study investigated the effects of different concentrations of gallic acid (...
Assessment of Microencapsulated and Free Form Presumptive Probiotics in Fermented Black Carrot Juice (Shalgam) Production [0.03%]
微胶囊和自由形式假定益生菌在发酵黑胡萝卜汁（shalgam）生产中的评估
Ilkin Sengun,Perihan Kendirci,Aysegul Kirmizigul Peker et al.
Ilkin Sengun et al.
There is no standardized production or regulation for making fermented black carrot juice (shalgam). This study was conducted to address the lack of standardized method and commercially available starter cultures for shalgam production. The...
Simplex-Centroid Design to Evaluate the Effects of Adding Cricket Flour (Gryllus assimilis) and Soy Protein to Beef Burgers [0.03%]
一种用于评估在牛肉饼中添加蟋蟀粉（凉亭相似）和大豆蛋白的单纯形中心设计
Rodrigo Silveira de Albuquerque,Yago Alves de Aguiar Bernardo,Juliana Fidélis Dos Santos et al.
Rodrigo Silveira de Albuquerque et al.
In 2050, the demand for animal-based proteins will increase by 25%, highlighting the need for novel nutrient sources due to the environmental impacts of conventional livestock. Edible insects like Gryllus assimilis offer a sustainable and h...
Fabrication of Nanomaterial-Immobilized Lipase Enables Robust Enzymatic Interesterification: Lipid Characteristics and Underlying Catalytic Mechanism [0.03%]
纳米材料固定化脂肪酶催化油脂酯交换反应的研究：脂质特性及其催化机制探究
Pengfei Zhou,Hui Fang,Zhihao Zhao et al.
Pengfei Zhou et al.
The precise regulation of enzyme conformation through the immobilization of enzymes on carriers using sewing techniques represents a key focus in the site-specific chemically modification engineering. Lipase-mediated enzymatic interesterifi...
Non-Destructive Testing Based on Hyperspectral Imaging for Determination of Available Silicon and Moisture Contents in Ginseng Soils of Different Origins [0.03%]
基于高光谱图像的非破坏性测试在鉴定不同产地人参土壤有效硅和水分含量中的应用
Hui Xu,Jing Ran,Meixin Chen et al.
Hui Xu et al.
Soil-available silicon (SAS) and soil moisture (SM) contents are critical parameters for crop growth; however, traditional detection methods are time-consuming and inefficient. This study aimed to develop a non-destructive testing method us...
Application Progress of Carbon Quantum Dot Composites in Fluorescent Detection of Food Safety [0.03%]
碳量子点复合材料在食品安全荧光检测中的应用进展
Rongdi Li,Jiahui Yue,Fengmei Zhu et al.
Rongdi Li et al.
Carbon quantum dots (CQDs) have emerged as promising nanomaterials due to their unique optical properties, excellent biocompatibility, and cost-effectiveness. This review highlights recent advances in CQD-based composite materials and their...
Preparation of Palladium Nanoflowers Supported on Carbon Catalyst and Its Effect on the Electrochemical Hydrogenation of Soybean Oil [0.03%]
负载碳纳米花朵状钯催化剂的制备及其对大豆油电化学加氢反应的影响研究
Hui Jia,Xinghui Wu,Jingqi Cui et al.
Hui Jia et al.
The efficiency of oil hydrogenation processes is significantly influenced by the morphology of the catalyst. This study aims to enhance the catalytic efficiency and longevity of palladium nanoflower (PdNFs) catalysts by developing catalysts...
Incorporation of Aloe Vera Gel Into Kefir: Impact on Volatile Composition, Rheological, Techno-Functional, and Microbiological Properties [0.03%]
Alo vera凝胶加入开菲尔中对其挥发性成分、流变学特性、工艺性质和微生物特性的影响
İsra Yiğitvar,Ali Adnan Hayaloğlu
İsra Yiğitvar
This study aimed to produce a unique kefir enriched with Aloe vera gel (Aloe barbadensis Miller). Kefir samples contain 5%-15% of Aloe vera gel, except for the control sample. Physical, chemical, rheological, microbiological, and sensory pr...
The Effect of Using Demineralized Whey Powder and Buttermilk Powder Instead of Skimmed Milk Powder on Physicochemical, Microbiological, and Biochemical Properties of Yogurt [0.03%]
脱脂乳粉替代乳清粉和奶酪粉对酸奶理化、微生物及生化特性的影响
Neslihan Yıldız Küçük,İhsan Bakırcı
Neslihan Yıldız Küçük
This study aimed to increase the total solids amount of raw milk by adding demineralized whey powder (d-WP), buttermilk powder (BMP), and skimmed milk powder (SMP) thereby producing yogurt with improved physicochemical, microbiological, and...