Advances in protein based microencapsulation: from encapsulation materials to functional applications and future prospects [0.03%]
基于蛋白质的微胶囊化技术研究进展：从制备材料到功能应用及未来前景展望
Sulaiman Ahmed,Gan Hu,Zahra Batool
Sulaiman Ahmed
Owing to their remarkable emulsifying ability, structural versatility, and biocompatibility, proteins become promising wall materials for the microencapsulation of diverse bioactive compounds and micronutrients. This review provided a compr...
Visible light - driven antibacterial packaging based on whey protein isolate amyloid fibrils for food preservation [0.03%]
基于乳清蛋白隔离淀粉样纤维的可见光驱动抗菌食品包装用于食品保鲜
Shuo Zhang,Yunlong Wang,Mengjun Wang et al.
Shuo Zhang et al.
Imbalances in moisture and oxygen in food packaging's microenvironment easily cause pathogenic bacteria proliferation, accelerating spoilage. Utilizing visible light from the storage environments as an excitation source to achieve environme...
A comprehensive review of decontamination techniques for mycotoxin control in food: Advancement from conventional to unconventional strategies and the way forward [0.03%]
全面综述食品中霉菌毒素控制的去污染技术：从传统到非传统的策略及未来方向
Dolanchapa Sikdar,Shiladitya Ghosh
Dolanchapa Sikdar
Mycotoxin contamination of food and feed is a lingering issue of the global agro-food industries and a matter of severe socio-economic concern. Several methods have been conventionally employed for mycotoxin decontamination but their effici...
MOF-based nanozyme incorporated composite film with prominent antibacterial activity and multiple functionalities for fruit preservation [0.03%]
一种具有优异抗菌性和多重功能的金属有机骨架纳米酶复合膜用于水果保鲜研究
Yiyi Shi,Mengmeng Pan,Yan Wei et al.
Yiyi Shi et al.
The food packaging films with tunable multiple functionalities like sustained antibacterial activity, good light blocking and suitable water vapor permeability present significant practical implications for food preservation. Herein, metal-...
Influence of sugar composition in yoghurt on sweet receptor activation and sensory sweetness perception [0.03%]
酸奶中糖组成对甜味受体激活和感官甜度感知的影响
Raise Ahmad,Amanda Dupas de Matos,Joanne Hort et al.
Raise Ahmad et al.
Sweetness is sensed by sweet taste receptor heterodimer (TAS1R2/TAS1R3) which responds to sucrose, glucose, fructose, and galactose. Limiting added sugar in dairy foods while maintaining sweetness for palatability is important in healthy fo...
Evaluation of iron supplementation effects of whey protein peptide-ferrous chelate: enhancing bioavailability and antioxidant capacity, promoting gut microbiota balance [0.03%]
评估乳清蛋白肽-亚铁螯合物补铁效果：提高生物利用度和抗氧化能力，促进肠道微生态平衡
Yanan Xu,Yumei Wu,Haiyue Zhang et al.
Yanan Xu et al.
To evaluate the effects of whey protein peptide-ferrous chelate (WPP-Fe) on iron deficiency anemia (IDA), this study investigated its influence on iron metabolism, oxidative stress, and gut microbiota in IDA mice. The results showed that me...
Association between fresh garlic composition and black garlic antioxidant capacity [0.03%]
新鲜大蒜成分与黑蒜抗氧化能力之间的关系
Jan Bedrníček,Kristýna Večeřová,Jan Tříska et al.
Jan Bedrníček et al.
Black garlic (BG) is a functional food derived from fresh garlic (FG) that has a significant antioxidant activity (AOA). Little is known about the influence of FG composition on the antioxidant properties of BG. Therefore, we used seven dif...
Quantitative Western blot assay for the detection of chicken serum albumin (Gal d 5) [0.03%]
定量Western印迹法测定鸡血清白蛋白(Gal d 5)
Yaqi Zhao,Aravind Kumar Bingi,Qinchun Rao
Yaqi Zhao
Egg is one of the Big-Nine allergenic foods in the U.S., and accurate detection of its allergenic proteins is critical for food safety. Chicken serum albumin (CSA, Gal d 5), an allergen found in egg yolk, chicken meat, and avian-derived mat...
Thermal processing of tomatoes by air frying and baking: effects on coloured and colourless carotenoid bioaccessibility [0.03%]
热空气油炸和烘烤对番茄中着色及非着色类胡萝卜素生物可利用度的影响
Ana M Benítez-González,Carla M Stinco,Francisco J Rodríguez-Pulido et al.
Ana M Benítez-González et al.
This study evaluated the effects of air frying (AF) and conventional baking (B) on the concentration and bioaccessible content of carotenoids (CBC) in cherry tomatoes, with a focus on both coloured (lycopene, β-carotene, lutein, ζ-caroten...
Intelligent storage year identification of Anhua dark tea via carbon quantum dots-based colorimetric sensor array and computer vision [0.03%]
基于碳量子点比色传感器阵列和计算机视觉的安化黑茶年份智能鉴别方法研究
Wu Wang,Ye He,Wenjie Zhou et al.
Wu Wang et al.
Aging significantly influences Anhua dark tea's quality and value, but rapid year identification remains challenging. This study developed a colorimetric sensor array (CSA) combined with deep learning for the rapid identification of storage...