Integration of nontargeted screening with in vitro bioassays to evaluate and identify estrogenic compounds in food contact materials [0.03%]
集成非目标筛选与体外生物测定评估和识别食品接触材料中的雌激素化合物
Hongyan Li,Linhao Ying,Ya Chen et al.
Hongyan Li et al.
The safety of food-contact materials (FCMs) is critical for overall food safety. Chemicals with estrogenic effects that migrate from FCMs into food pose potential health risks. Here, cell-based assays were used to evaluate the estrogenic ef...
Integrated analysis of lipid remodeling and volatile evolution during refining of Antarctic krill oil [0.03%]
南极磷虾油精炼过程中的脂质重构与挥发性演变的综合分析
Xinya Huang,Meiyu Zheng,Jin Zhang et al.
Xinya Huang et al.
This study evaluated an optimized refining process (enzymatic degumming, alkali deacidification, adsorption bleaching) on Antarctic krill oil (AKO) quality. Enzymatic degumming achieved 97.51% phospholipid removal while preserving polyunsat...
A comprehensive study on non-enzymatic browning in cowpea pickles during storage based on a model system [0.03%]
基于模型系统的贮藏过程中伏牛花芸豆糖蒜非酶褐变的综合研究
Yangyang Chen,Vijaya Raghavan,Mouming Zhao et al.
Yangyang Chen et al.
Non-enzymatic browning during storage devalues pickled vegetables, yet roles of the Maillard reaction (MR), ascorbic acid (AA) degradation, sugar degradation and phenolic oxidation are unclear. Fourteen defined model systems (M1-M14) mimick...
Engineering a robust glucose oxidase: Enhanced thermostability, acid tolerance and catalytic activity drive high-level gluconic acid production [0.03%]
工程化耐热耐酸葡萄糖氧化酶并提高催化活性促进了グルクロン酸高效生产
Ying-Zhi Peng,Xin-Cheng Jiang,Jing Li et al.
Ying-Zhi Peng et al.
Gluconic acid (GA) bioproduction with glucose oxidase (GOD) is an eco-friendly catalytic process, yet its practical efficiency is hampered by poor enzymatic stability toward heat and acidic conditions. In this study, a GOD from Aspergillus ...
Harnessing the pyrophosphate-triggered disassembly of MIL-88B(Fe) for in situ dual-signal generation and reliable acetamiprid detection [0.03%]
利用焦磷酸触发的MIL-88B(Fe)自组装体系实现就地双信号发生及 acetamiprid 的可靠检测
Bo Zhao,Xiuxian Mo,Jiayao Wang et al.
Bo Zhao et al.
This work presents a smartphone-integrated, fluorescence/colorimetric dual-mode sensing platform that combines fluorescence and colorimetric detection with support vector regression (SVR) for monitoring of acetamiprid in food. The system em...
Rapid and efficient determination of 14 mycotoxins in corn by one-step cleanup using a novel mixed-mode multifunction cartridge coupled with solvent smoother and LC-MS/MS [0.03%]
一种新型混合模式多功能柱结合溶剂平滑技术用于玉米中14种真菌毒素的一次性净化及LC-MS/MS快速测定
Yu Zhang,Yu Wu,Jin Ye et al.
Yu Zhang et al.
In mycotoxin detection, traditional pretreatment requires multiple rounds of centrifugation and liquid transfer, which eliminates solvent effects by dilution or nitrogen blowing. The procedures are time-consuming and susceptible to quantita...
Probing soy protein-aldehyde binding by inverse liquid chromatography on protein-packed columns [0.03%]
基于蛋白质填充柱的反相液相色谱法研究蛋白质与醛类物质之间的结合能力
Mincong Liu,Neil C Da Costa,Bo Chen et al.
Mincong Liu et al.
Protein-flavor interactions strongly influence the sensory quality of plant-based foods. However, rapid methods for comparing binding behavior under controlled dynamic conditions remain limited. In this study, an inverse liquid chromatograp...
Modulating wettability of yeast protein particles by ball-milling to fabricate capillary oleogels with tunable rheology [0.03%]
通过机械球磨调节酵母蛋白颗粒的润湿性以制备可调流变性的毛细管型油凝胶
Le Zeng,Tian Yang,Pengfei Sun et al.
Le Zeng et al.
One-step fabrication of protein-based oleogels via capillary forces has emerged as a highly efficient and scalable strategy, relying on micrometer-scale particles to create a robust structural network within the oil phase. Yeast protein (YP...
Frozen low-temperature maceration and hot maceration fermentation: Effective strategies for enhancing color stability and flavor quality of strawberry wine [0.03%]
冷冻低温浸渍和热浸渍发酵：增强草莓酒色稳定性和风味品质的有效策略
Ying Zhou,Bingbing Chen,Chunhong Sun et al.
Ying Zhou et al.
Strawberries are perishable, fermenting them into wine can boost added value. In this study, strawberry wine was produced using five pre-fermentation processing technologies: juice (JF), pulp (PF), marc (MF), thermal maceration (TF), and fr...
Effects of carriers and addition modes on the physical and chemical properties of green pepper (Piper nigrum L.) powders treated by freeze-far infrared drying during storage [0.03%]
载体及添加方式对冻-远红外干燥绿胡椒粉贮藏品质的影响
Xinyi Wang,Yiling Tang,Yue Huang et al.
Xinyi Wang et al.
Green pepper powder (GPP) via freeze-far infrared drying (FD-FIRD) features unique pungency, but easily suffers flavor loss and quality decline in storage. Thus, this study investigated the effects of three carriers-maltodextrin, trehalose,...