Fabrication and physicochemical characterization of Litsea cubeba essential oil nanoemulsion/chitosan composite films for yak butter preservation [0.03%]
制备和物理化学表征Litsea cubeba精油纳米乳/壳聚糖复合膜用于 Yak 黄油的保鲜
Qingya Zhang,Yuanyuan Peng,Zhenyu Liu et al.
Qingya Zhang et al.
In this study, Litsea cubeba essential oil nanoemulsion (LCEON) and coarse emulsion (LCEOCE) were prepared and incorporated into chitosan coating solutions to fabricate composite films. The films were systematically characterized for their ...
Application of rice wine lees in enhancing beef jerky quality: synergistic improvement of microbial community succession, flavor characteristics and texture [0.03%]
米酒酒粕在改善牛肉干品质中的应用：微生物群落演替、风味特征和质地的协同改进
Ziyuan Zhang,Jia Miao,Mengning Zhao et al.
Ziyuan Zhang et al.
Fermented beef jerky, enhanced through controlled fermentation processes, exhibits improved flavor profiles, tenderized texture, and extended shelf life via reduced lipid oxidation. This study investigated the effects of rice wine lees on t...
Mechanistic insights into the synergistic effects of catechin and l-lysine on the myofibrillar protein structure and gelation under low-sodium oxidative stress [0.03%]
儿茶素和L-赖氨酸协同作用对低钠氧化应激下肌原纤维蛋白结构和凝胶特性影响的机制研究
Wenhui Ma,Ruiying Wan,Hongkui Zhang et al.
Wenhui Ma et al.
Meat proteins are susceptible to oxidative stress under low-sodium conditions, resulting in meat quality deterioration. This research explored how catechin and l-lysine (L-Lys) act synergistically to enhance the structural integrity and gel...
High-voltage electrostatic field technology in food processing and preservation: mechanisms, applications, and emerging innovations [0.03%]
食品加工和保鲜中高压静电场技术：机制、应用及新兴创新
Qijun Wang,Zihan Zhang,Da-Wen Sun
Qijun Wang
Traditional food processing methods-such as chemical sterilization, heat treatment, and freezing-can compromise sensory attributes and reduce nutritional value. The high-voltage electrostatic field (HVEF), as a non-thermal technology, has g...
Molecular compound formation drives polymorphic transitions and functional enhancement in binary blends of palm olein fraction and OPO-rich fat [0.03%]
分子复合物的形成驱动了山油仁脂分数和OPO富集脂肪二元混合物的多晶型转变及功能特性增强
Xiuhang Chai,Xin Tian,Yuanfa Liu
Xiuhang Chai
This study elucidated the crystallization behavior, polymorphism, and functional attributes of binary blends of palm olein fraction (POF) and commercial OPO-rich fat (cOPO) across the complete compositional range (0%-100%, w/w). Composition...
Locking in flavor: Aroma chemistry and spray drying encapsulation strategies for stable food applications [0.03%]
锁香护味：食品稳定化应用的香气化学及喷雾干燥包埋策略
Yilun Weng,Thaiza Serrano,Karen Magallanes et al.
Yilun Weng et al.
Flavors and aromas are essential to food quality, but their volatility and chemical reactivity make them highly susceptible to loss during processing and storage. Spray drying is the most widely used and scalable technique for encapsulating...
Nontargeted screening of carbonyl-containing hormonal residues in meat products for food safety by using intelligent high-resolution mass spectrometry-based workflow [0.03%]
基于高分辨质谱的智能工作流程用于肉制品中含羰基激素残留非目标筛查
Jiajin Yi,Yuan Wu,Dandan Zhang et al.
Jiajin Yi et al.
The illicit use of unauthorized hormones in meat production poses a significant threat to food safety. Liquid chromatography-mass spectrometry offers a powerful nontargeted approach for detecting such contaminants, yet it is hindered by ove...
Development and characterization of EPS-modified alginate films with improved barrier, antioxidant, antimicrobial, and antibrowning capabilities [0.03%]
一种新型海藻酸盐基包装材料的开发及其特性研究
Songul Bayrak,Mehmet Akif Omeroglu
Songul Bayrak
Functionally enriched calcium alginate (CA/EPS) biocomposite films incorporating exopolysaccharide (EPS) from Bacillus licheniformis WL5 were developed to delay enzymatic browning in fresh produce. FT-IR analysis confirmed strong hydrogen b...
Application of newly synthesized absorbent, polybutylene dodecanoate in dispersive solid-phase microextraction and spectrophotometric determination of quercetin in vegetables, fruits, and beverages [0.03%]
新型吸附材料聚癸基丁烯的应用及天然茋类化合物白藜芦醇的固相微萃取-分光光度分析测定法研究蔬菜、水果和饮料中的芸香素
Nail Altunay,Abdullah Taner Bişgin,Seçkin Fesliyan et al.
Nail Altunay et al.
Quercetin is a naturally occurring and valuable bioactive compound found in various vegetables and fruits. The determination of quercetin concentrations in foodstuffs is of great importance; however, it is challenging due to matrix interfer...
Static magnetic field-assisted fermentation of corn dietary fiber by Hericium erinaceus: Insight into fermentation mechanisms and related characteristics [0.03%]
刺刺激盖菌发酵玉米膳食纤维：发酵机制及特性研究
He Ban,Jingwei Wang,Ding Xu et al.
He Ban et al.
This study aimed to increase the product's soluble dietary fiber (SDF) yield through static magnetic field (SSF)-assisted Hericium erinaceus solid-state fermentation (MSSF) of corn husks. The optimal extraction conditions were met using a r...