Evaluation of the structure-bioactivity interaction in alginate-pectin films incorporated with Licania tomentosa seed extract for pear preservation [0.03%]
评价含有Licania tomentosa种子提取物的海藻酸盐果胶膜的结构生物活性相互作用以保存梨的效果
Luana Regina Pereira Alves,Rômulo Alves Morais,Hermanny Matos Silva Sousa et al.
Luana Regina Pereira Alves et al.
Alginate-based films have limitations when used in isolation, including low mechanical strength, high water sensitivity, and reduced barrier properties, which can restrict their technological applicability. In this context, the present stud...
Insight into simultaneous destabilization of oleosomes during aqueous enzymatic extraction of Idesia polycarpa fruit oil by short-chain alcohol with talc [0.03%]
短链醇与滑石协同水酶法提取野樱莓油的同时去稳定化作用机制研究
Xiaohua Nie,Xiaoyu Zhou,Liyu Hua et al.
Xiaohua Nie et al.
Oleosomes as natural oil droplets are prone to severe emulsification in aqueous enzymatic extraction (AEE) of I. polycarpa fruit oil, limiting the recovery of free oil. This study aimed to investigate simultaneous destabilization and potent...
A review on SA food packaging films research: From functionalization strategy to active preservation and intelligent monitoring [0.03%]
基于功能化策略的SA食品包装膜研究进展：从功能性包装到智能监控与活性保鲜
Xiangyi Liu,Shenghua Lv,Ying Chen et al.
Xiangyi Liu et al.
Sodium alginate (SA) is a natural polymer suitable for the preparation of food packaging films. This review, guided by the development trends of active preservation and intelligent monitoring of SA food packaging films, summarizes the resea...
Preparation of composite film incorporating pomegranate peel polyphenols/ginger essential oil/sodium alginate/Nano TiO2 and its application in post-harvest grapes preservation [0.03%]
基于石榴皮多酚/姜精油/海藻酸钠/纳米二氧化钛的复合保鲜膜的制备及应用研究
Elam Elnur,Wei Wang,Kiran Thakur et al.
Elam Elnur et al.
A composite film was prepared using sodium alginate as the substrate, supplemented with nano-TiO₂ and antimicrobial agents consisting of pomegranate peel polyphenols and ginger essential oil at different ratios. The film was fabricated via...
Production of porous corn starch granule by enzymatic method and entrapment of Iron [0.03%]
酶法生产多孔玉米淀粉颗粒及载铁研究
Manisana Athokpam,Soumya Ranjan Purohit
Manisana Athokpam
Porous corn starch granules (PSG) were produced enzymatically by treating corn starch with α-amylase (AM) and amyloglucosidase (AMG) at varying enzyme ratios and reaction times. Use of only amyloglucosidase was adjudged to have negative co...
Integrated in silico, in vitro, and machine learning pipeline for extraction of antioxidant peptides and lipids from fish viscera [0.03%]
一种集成了计算、体外和机器学习的从鱼内脏中提取抗氧化肽和脂质的流程
Sirong Huang,Dongjing Wu,Na Zhang et al.
Sirong Huang et al.
Fish viscera, a processing byproduct abundant in protein and oil, remains largely underutilized. This study aimed to develop a pipeline combining in silico, in vitro, and machine-learning strategies for rapid screening of antioxidant peptid...
Comparative analysis of drying methods on the flavor and quality attributes of ginger (Zingiber officinale) using HS-GC-IMS and E-nose [0.03%]
基于HS-GC-IMS和电子鼻的风味差异分析用于干姜的不同干燥方法及对干姜品质属性的影响研究
Xiaoyu Tian,Hui Dong,Joshua Harington Aheto et al.
Xiaoyu Tian et al.
This study investigated the effects of hot-air drying (HAD), infrared drying (IRD), and microwave-assisted hot-air drying (MHD) on the drying kinetics, quality attributes, and flavor profiles of ginger slices. MHD significantly accelerated ...
A comprehensive review of molecular and biological factors associated with cell death patterns in fish and potential effects on postmortem flesh quality [0.03%]
鱼类细胞死亡模式相关的分子和生物学因素的全面综述及其对死后肉质潜在影响
Xiudan Wang,Hong Lin,Kaiqiang Wang et al.
Xiudan Wang et al.
Postmortem fish products are highly perishable and susceptible to degradation. Researchers have found that cellular changes may contribute to fish flesh deterioration. However, reports on the specific kinds of cell death and their role in p...
Impact of ultrasound on the structure and physicochemical properties of cassava starch and cooking performance of wheat noodles [0.03%]
超声波对木薯淀粉结构及理化性质的影响及其对面制面条品质的影响
Jiaying Shang,Jiamin Chen,Haohao Xuan et al.
Jiaying Shang et al.
This study evaluated the impact of ultrasonic frequency/power (40 kHz/100 W, 20 kHz/300 W) and duration (0-80 min) on the structural and physicochemical properties of cassava starch and the cooking performance of wheat noodles incorporated ...
Soybean protein complexes as diglyceride nanostructured lipid carriers for lycopene delivery: preparation via metal-phenol network formation [0.03%]
基于金属-酚网络形成的以大豆蛋白复合物为双甘油酯纳米结构脂质载体的番茄红素递送体系构建研究
Xiaohan Guo,Qian Jiang,Jing Zhang et al.
Xiaohan Guo et al.
Lycopene (LYC), a potent lipophilic antioxidant, faces significant limitations in functional food applications due to its poor chemical stability and low bioaccessibility. To address these challenges, we developed a novel nanostructured lip...