Multiresponse Surface Optimization of Ionic Gelation Vibrational Jet Flow Technology to Fine-Tune Kafirin Microparticles Extracted From Sorghum Dried Distiller's Grain [0.03%]
离子凝胶振动喷流技术多响应优化制备从玉米赤霉醇干燥谷糠中提取的高免疫活性蛋白壳聚糖微球研究
Umar Shah,Rewati R Bhattarai,Hani Al Salami et al.
Umar Shah et al.
Sorghum dried distiller's grain with solubles (DDGS), a protein-enriched byproduct of sorghum bioethanol production, is predominantly used as a low-cost animal feed. However, unutilized DDGS is mainly discarded as waste, containing approxim...
Comparison Analyses of Consumer Acceptance, Evoked Emotions, and Purchase Intent Between Gluten-Containing Versus Gluten-Free Chocolate Chip Cookie Products [0.03%]
含麸与无麸巧克力 chip 饼干的产品接受度、唤起情绪及购买意愿之比较分析研究
Shaelyn Frauenhoffer,Eniola Ola,Suzanne Jervis et al.
Shaelyn Frauenhoffer et al.
The demand for gluten-free products has increased significantly over the past few decades. This study aimed to determine differences in consumer acceptance, emotional responses, and purchase intent between gluten-containing versus gluten-fr...
Comparative Study
Journal of food science. 2025 May;90(5):e70276. DOI:10.1111/1750-3841.70276 2025
Variations in Sensory and Emotional Responses to Gluten-Containing and Gluten-Free Cookie Products Under Blind and Labeled Conditions [0.03%]
隐藏和标签条件下含麸质和无麸质饼干制品的感觉和情感反应差异研究
Eniola Ola,Han-Seok Seo
Eniola Ola
The gluten-free food market is expanding rapidly. However, consumer acceptance and emotional responses to gluten-free food, especially commercially available products, have received relatively underexplored. This study aimed to determine ho...
Nurbanu Seref,Gizem Cufaoglu
Nurbanu Seref
Packaging has become an essential component of food production and distribution. It plays a vital role in preserving food quality and safety, while also helping to reduce food waste. However, the widespread use of packaging has led to incre...
The Impact of Different Molecular Weight Hyaluronic Acid on Pasting, Rheological and In Vitro Digestibility of Cyperus esculentus Starch [0.03%]
不同分子量透明质酸对黄姜淀粉糊化、流变及体外消化性的影响
Xiuli Wu,Qing Zhang,Bingqian Zhang et al.
Xiuli Wu et al.
Hyaluronic acid (HA), a naturally occurring polysaccharide recognized for its health benefits, has been approved for use in the food industry as a food additive and nutraceutical. This study aimed to explore the influence of HA with varying...
Nutritional Composition and Phytochemical Changes in Wild Melon (Cucumis melo var. agrestis) Induced by Drying, Frying, and Cooking [0.03%]
干燥、油炸和烹调对野瓜(Cucumis melo var. agrestis)营养成分和植物化学组成的影响
Saghir Ahmed Sheikh,Aasia Akbar Panhwar,Parkash Meghwar et al.
Saghir Ahmed Sheikh et al.
This study investigated the impact of various processing methods sun drying, dehydration, frying and cooking) on nutritional and phytochemical profile of wild melon (Cucumis melo var. agrestis). Proximate analysis revealed that drying metho...
"Gas-Thermal-Humidity" Microenvironment for Accelerating the Aging Process of Chinese Baijiu: A Novel Framework [0.03%]
气-热-湿微环境加速白酒老熟过程的可行性及作用机制研究——一种新思路
Jin Li,Yiheng Liu,Wenwu Zhou et al.
Jin Li et al.
Understanding the aging mechanism of Chinese baijiu is essential for improving both the efficiency and quality. However, existing studies have largely overlooked the comprehensive consideration of external thermal and humidity environments,...
The Effect of Low-Fat Diets Versus High-Fat Diet on Sex Hormones: A Systematic Review and Meta-Analysis of Randomized Controlled Trials [0.03%]
低脂饮食和高脂饮食对性激素影响的系统评价和meta分析
Sepideh Soltani,Mahdi Hejazi,Fatemeh Meshkini et al.
Sepideh Soltani et al.
In the light of the precursor of sex hormones, dietary fat may affect their levels. In the present meta-analysis, we sought to compare the effects of low-fat versus high-fat diets on sex hormones and their metabolites in adults. Databases w...
Enhancing the Quality of Gluten-Free Noodles Through Taro Pulp Supplementation: Effects of Pulping Time and Addition Levels [0.03%]
利用芋头浆改善无麸质面条品质：压浆时间及添加量的影响
Quan-Yun Zhao,Zheng-Meng Pei,Yu-Lu Wang et al.
Quan-Yun Zhao et al.
The global demand for gluten-free (GF) foods has significantly increased due to the rising prevalence of celiac disease. However, challenges related to the textural quality and nutritional deficiencies of GF products remain notable. This st...
Development and Characterization of κ-Carrageenan-Based Edible Films Enriched With Resveratrol or Quercetin for Shelf-Life Extension of Goat Meat Burger Patties [0.03%]
用于延长山羊肉饼货架期的富含白藜芦醇或芸香素的κ- carrageenan基可食用薄膜的开发与表征
Ezgi Şengül,Damla Bilecen Şen
Ezgi Şengül
This study aimed to develop κ-carrageenan-based edible films enriched with resveratrol or quercetin and evaluate their potential in extending the shelf life and preserving the quality of goat meat burger patties during 14 days of storage a...