Comparative assessment of drying techniques on the quality of millet (Sorghum bicolor) microgreens [0.03%]
不同干燥技术对高粱米微型芽苗菜品质的影响比较评估
Balasubramanian Praveena,Mamtha Shafika,Anuja Divate et al.
Balasubramanian Praveena et al.
Microgreens are increasingly popular due to their unique nutritional profile, diverse phytochemical composition, and intense flavor. Considering their rapid senescence, this study examined oven drying (OD), conductive hydro drying (CHD), an...
Decoding volatile compound-aroma attribute correlations in representative Oolong Teas of Fujian: An integrated objective quantification and GC-MS profiling method [0.03%]
基于福建代表性乌龙茶的香气品质属性与挥发性化合物关联解析及GC-MS特征指纹图谱建立
Chengzhe Zhou,Jiaxin Fang,Shuaibo Shao et al.
Chengzhe Zhou et al.
Fujian Oolong Teas (FOTs) exhibit diverse aromas; however, a systematic understanding of the relationship between their volatiles and sensory attributes is lacking. This study developed a standardized aroma wheel for FOTs. By combining E-no...
Advanced gelation modification techniques of synergistic high-pressure homogenization/magnetic field-MTGase system for additive-free yogurt [0.03%]
协同高压均质/磁场-MTG酶体系制备无添加酸奶凝胶改性技术研究
Hao Zhu,Kaifang Guan,Xiaolin Liu et al.
Hao Zhu et al.
This study developed gelable milk proteins by modifying milk concentrate (MC) using MTGase, high-pressure homogenization (HPH), ultrasonication, and magnetic field (MF) treatments. Optimal methods were screened based on gel tan δ and elast...
Preparation, De-colorization, and characterization of protein isolate from Silflower (Silphium integrifolium Michx), an emerging perennial crop with food application potentials [0.03%]
一种具有食品应用潜力的新兴多年生作物——粗柱当归蛋白分离物的制备、脱色及特性研究
Zi Teng,Mukti Singh,James A Kenar et al.
Zi Teng et al.
Silflower, the perennial sunflower from North American prairies, presents multiple agronomic benefits fostering interest in domestication. Silflower seeds contain ∼368 g/kg proteins, but the undesirable color of extracted proteins arising ...
A flavoromics approach reveals the association between volatile compounds and consumer perception for different pear varieties [0.03%]
风味组学研究揭示不同品种梨的挥发性化合物与消费者感知之间的关联
Xingguang Dong,Mindy Y Wang,Yimeng Zhao et al.
Xingguang Dong et al.
We applied a flavoromics approach to understand pear flavor and identify volatiles predictive of specific ortho- and retro-nasally perceived aromas in five New Zealand-grown pear varieties. Volatile profiling using GC-ToF-MS and sensory eva...
The impact of chemical structure on redox behavior and biological activity of hydroxybenzoic acids [0.03%]
羟基苯甲酸的化学结构对其氧化还原行为及生物活性的影响
Izabela Koss-Mikołajczyk,Monika Kuczyńska,Klaudia Suliborska et al.
Izabela Koss-Mikołajczyk et al.
Hydroxybenzoic acids (HBAs) are dietary phenolics with recognized antioxidant potential, yet the links between their chemical structure and biological activity remain unclear. Four HBAs - gallic (GA), gentisic (GE), protocatechuic (PR), and...
Near- and Mid-Infrared Spectroscopy for the Rapid and Non-Destructive Analysis of Wheat Flour and Wheat-Based Products: A Review [0.03%]
用于小麦粉和小麦制品的快速无损分析的近、中红外光谱技术综述研究
M Pilar España-Fariñas,Patricia Cazón,María Ángeles Romero-Rodríguez
M Pilar España-Fariñas
Wheat flour and its derivatives are staple foods worldwide, making their quality and safety essential for the food industry and consumers. Conventional analytical methods are often slow, costly, and destructive. In recent years, infrared sp...
Enhancing the stability of rice bran oil body microgel emulsions through composite polysaccharides: microstructure, interfacial adsorption kinetics, and in vitro digestive stability [0.03%]
复合多糖通过微结构、界面吸附动力学和体外消化稳定性提高米糠油乳液Pickering微凝胶稳定性的研究
Xiaofang Wang,Xueqian Xu,Fei Gao et al.
Xiaofang Wang et al.
This study aimed to enhance the interfacial stability and structural integrity of rice bran oil body (RBOB). The OB microgel emulsions (OBME) and oleogels (RBOG) were prepared by microgelifying composite polysaccharides of xanthan gum (Xan)...
Enhancing the hydrophobicity of purple sweet potato powder/sodium alginate composite colorimetric labels through beeswax coating coupled with hot pressing [0.03%]
通过蜂蜡涂覆结合热压增强复合比色标签甘薯粉/ sodium alginate的疏水性
Fengfeng Xu,Xiaoqian Huang,Yunlei Wu et al.
Fengfeng Xu et al.
This study developed a novel technique to prepare hydrophobic colorimetric labels for intelligent packaging. Beeswax was phase-separated in hot ethanol, forming an upper beeswax-ethanol phase (UB) and a lower beeswax sediment phase (LB). A ...
Food analysis: N-benzyl-N-methyl thiourea immobilized on multi-walled carbon nanotubes for speciation of chromium in food and water samples using ultrasound-assisted heterogeneous suspension IL-micro-solid-phase extraction [0.03%]
食品分析：负载于多壁碳纳米管上N-苄基-N-甲基硫脲衍生化联用超声波辅助异相悬浮离子液体微固相萃取法测定食品和水样中铬的价态物种分布研究
Hamid Shirkhanloo,Ali Faghihi Zarandi,Maryam Faraji
Hamid Shirkhanloo
A novel ultrasound-assisted heterogeneous suspension ionic-liquid micro-solid-phase extraction (USA-HSIL-μ-SPE) method based on N-benzyl-N-methyl thiourea immobilized on multi-walled carbon nanotubes (NB-NMT@MWCNTs) was developed for the s...