NiAl-LDH nanocomposite: a promising platform for non-enzymatic electrochemical detection of nicotinic acid in food samples [0.03%]
Ali Hyder,Muhammad Balal Arain,Jameel Ahmed Baig et al.
Ali Hyder et al.
Nicotinic acid (NA), a derivative of pyridine carboxylic acid, is a natural compound found in the vitamin B complex. It serves as an essential nutrient for humans and animals and is widely recognized for its role as an antilipidemic agent. ...
Li Yuan,Mingfeng Xu,Abdul Razak Monto et al.
Li Yuan et al.
Rinsing can lead to partial lipid loss in industrial surimi production. Although this process can improve the springiness, color and storage time of surimi products, it can reduce certain texture properties, mouthfeel and nutritional value....
Intelligent discrimination of organic and conventional rice via electrochemiluminescence-enhanced Vis-NIR spectral analysis [0.03%]
Hao Yin,Diandian Liang,Li Mi et al.
Hao Yin et al.
Rapid authentication of organic rice is crucial for food quality and consumer protection. Here, we propose a novel approach integrating electrochemiluminescence (ECL) with visible and near-infrared (Vis-NIR) spectroscopy to discriminate bet...
Deciphering photooxidation-induced phase-separation aggregation of liquid egg white via amino acid residue responses [0.03%]
Yingjie Yang,Nan Xiao,Shanguang Guo et al.
Yingjie Yang et al.
The mechanism of photo-oxidative phase-separation aggregation in liquid egg white protein (EWP) under light storage (0-12,000 LUX) was elucidated. The results indicated that light-induced reactive oxygen species (ROS) directly oxidised arom...
Deciphering the molecular mechanism of DPP-IV inhibition by quinoa-derived peptides: Insights from kinetics, spectroscopy, and in silico perspectives [0.03%]
Junling Gan,Jiaying Chen,Xue Shen
Junling Gan
To further elucidate the Dipeptidyl peptidase IV (DPP-IV) inhibitory mechanism, two novel quinoa-derived pentapeptides (WLAFR and LLPFR) identified in our previous study, were synthesized and investigated using a combined kinetic, spectrosc...
Mechanistic insights into the preparation and stabilisation of supersaturated pea protein isolate-curcumin nanoparticles prepared by a pH-driven method [0.03%]
Lea Rohr,Nadine Stefan,Astrid Bruckmann et al.
Lea Rohr et al.
The water solubility of the polyphenol curcumin was enhanced by preparing pea protein isolate nanoparticles loaded with curcumin using a well-established pH-driven method. This process generated supersaturated nanoparticles, with 96% of the...
Mitigation of malondialdehyde and eight α,β-unsaturated aldehydes in flaxseed oil systems by gallates: Matrix-dependent formation patterns and inhibitory mechanisms [0.03%]
Shixiao Wei,Shu Wang,Hao Zhang et al.
Shixiao Wei et al.
The accumulation of toxic α,β-unsaturated aldehydes in lipid-rich foods poses significant safety risks. This study elucidated the formation patterns of nine aldehydes in bulk flaxseed oil versus oil-in-water (O/W) emulsions, while evaluat...
Hens' diet manipulation: Effects of addition of lupine seeds and soybean meal on amino acid and protein composition in hens' meat and blood [0.03%]
Piotr Klimowicz,Aneta Tomczak,Marcin Hejdysz et al.
Piotr Klimowicz et al.
Legumes are a widely used protein source in poultry diets. This study investigated the effects of introducing soybean meal (0-15.4%) or ground blue lupine seeds (0-25%) to the diet of 360 Hy-Line Brown laying hens on the amino acid and prot...
Physicochemical and functional properties of high-protein flour for lentil-rice meat analog nuggets [0.03%]
Álvaro Javier Pastrana-Pastrana,Raúl Rodríguez-Herrera,Claudia M López-Badillo et al.
Álvaro Javier Pastrana-Pastrana et al.
Flours with high protein content and specific functional properties are crucial for the development of plant-based meat substitutes. In this study, high-protein quinoa flour (HPQF) obtained by abrasive milling was evaluated and compared wit...
Carbon dots from tuna stick water doped with phenolic acids: Structural, optical, and physicochemical properties with enhanced antioxidant and antimicrobial activities [0.03%]
Arunachalasivamani Ponnusamy,Krisana Nilsuwan,Yu Fu et al.
Arunachalasivamani Ponnusamy et al.
Tuna stick water, a major effluent from canned tuna processing, has not been fully valorized, especially as functional carbon dots (CDs). This study addresses the conversion of this effluent into CDs doped with food-grade phenolic acids (ga...