Effects of thermal treatments on instant characteristics, flavor profile, and in vitro digestion-fermentation of germinated brown rice powder [0.03%]
Bingjie Chen,Shuqi Wu,Xiao Wang et al.
Bingjie Chen et al.
This study compared the effects of three thermal treatments-pre-gelatinization-drying, baking, and extrusion puffing-on the quality of instant germinated brown rice powder. Pre-gelatinization-drying and extrusion puffing induced the formati...
Synergistic interactions between Kluyveromyces marxianus and Lactiplantibacillus plantarum enhance quality and functionality in fermented dough [0.03%]
Elmnur Ali,Yuan Li,Laifeng Lu et al.
Elmnur Ali et al.
The unique characteristics of fermented foods are derived from the complex microbial diversity and metabolic interactions within their dynamic ecosystems. While Kluyveromyces marxianus and Lactiplantibacillus plantarum coexist in naan sourd...
Matrix-dependent modulation of chemical composition, volatile profile, and biological activity of kombucha beverages from different tea types [0.03%]
Akshay K Chandran,Marcelina Stach,Jacek Łyczko et al.
Akshay K Chandran et al.
Kombucha is a fermented beverage obtained from sweetened tea through the activity of a symbiotic culture of bacteria and yeast (SCOBY). While fermentation-induced transformations are well described, the role of the tea matrix in modulating ...
Bioaccessible fraction of proteins obtained after in vitro digestion: Impact of the fractionation method on the peptide profile [0.03%]
Simon Pogu,Gwénaële Henry,Olivia Ménard et al.
Simon Pogu et al.
Protein digestibility can be determined in vitro from the digesta bioaccessible fraction. Different fractionation methods were compared on casein, ovalbumin, gelatin, lupin and pea globulins digested at high (INFOGEST protocol) or low exten...
Targeted metabolomics and Matrix-Assisted Laser Desorption/Ionization Mass Spectrometry imaging revealed the spatial accumulation of anthocyanins in colored wheat (Triticum aestivum L.) in response to nitrogen application [0.03%]
Zhiyuan Li,Huihui Hu,Jianli Liu et al.
Zhiyuan Li et al.
Colored wheat is valued for its high antioxidant and anthocyanin levels, yet the spatial distribution of grain quality under nitrogen (N) application remains unclear. This study analyzed purple (QH2) and blue (QL1) wheat using targeted meta...
Antioxidant mechanism of indole-Maillard reaction products in hot-pressed flaxseed oil: a combined experimental and theoretical approach [0.03%]
Kangyu Zhao,Mengfei Xie,Ping Lan et al.
Kangyu Zhao et al.
Flaxseed oil's high polyunsaturated fatty acid (PUFA) content renders it susceptible to oxidation, a process that compromises its quality and shelf life. This study investigated the antioxidant mechanisms of indole-Maillard reaction product...
Gum arabic-coated nano-nutriosome for gastrointestinal delivery of cyanidin-3-O-glucoside and application in yogurt as a real food system [0.03%]
Zineb Ould Yahia,Lianghua Xie,Ahmed K Rashwan et al.
Zineb Ould Yahia et al.
Cyanidin-3-O-glucoside (C3G), a promising flavonoid with diverse biological properties, faces challenges in functional food application due to instability under various conditions. Therefore, this study aimed to develop a novel gum Arabic-c...
A comparative analysis of the effects of typical organic acids from fruit juice on modified milk: milk-clotting properties, dairy colloid system characteristics, and sensory quality [0.03%]
Shuxuan Wang,Jingtong Xiong,Feng Qiao et al.
Shuxuan Wang et al.
Fruit juice shows promise in modified milk systems; however, the effects of different fruit-derived organic acids on stability and sensory properties remain unclear. Here, a simplified organic acid-modified milk model was used to evaluate t...
Constructing of porous 1,2-polybutadiene/Fe(II)salen oxygen-scavenging fibrous film to improve the oxidation stability of walnut oil [0.03%]
Weiqiao Yang,Wenjuan Wang,Ruxia Zhao et al.
Weiqiao Yang et al.
This study proposes a novel approach for fabricating a high-efficiency, oxygen-scavenging 1,2-polybutadiene (PB)/Fe(II)salen fibrous film (PBUF) via electrospinning, aimed at improving the oxidative stability of edible oils. By optimizing t...
Unveiling the role of starch-protein interaction in modulating the textural attributes of extruded rice: a perspective of starch multi-scale structures [0.03%]
Zhongchao He,Yingying Pang,Xiaoxi Li
Zhongchao He
This study investigated how starch-protein interactions influenced the textures of extruded rice from a perspective of starch multi-scale structures. Results showed that increased protein content enhanced starch-protein interactions during ...