Oleogel-based frying: quality attributes, food properties and future perspectives - A mini review [0.03%]
基于油胶的煎炸：质量属性、食品特性及未来展望- 一篇简短评论
Yajing Yang,Mingfang Hua,Xingyue Li et al.
Yajing Yang et al.
Oleogel, structured lipid matrices formed by self-assembled gelators, is proposed as an alternative frying medium to mitigate the adverse effects of conventional deep-frying. The improvement of oleogels in frying oil stability and fried foo...
Research on maillard derived aroma and precursors in different types of pork based on metabolomics [0.03%]
基于代谢组学的不同类型猪肉美拉德香味及前体物质研究
Zhiqing Tian,Xin Zheng,Jialin Li et al.
Zhiqing Tian et al.
Chinese indigenous pork is popular with consumers for its unique aroma, but the formation mechanism of this aroma during high-temperature processing remains unclear. This study evaluated five pig breeds-Bama Xiang (BM), Shenxian (SX), Rongc...
Fermentation of blueberry slurry by lactobacilli strains: Investigation on soluble and insoluble fractions [0.03%]
植物乳杆菌发酵蓝莓浆的研究：可溶和不可溶组分的分离与分析
Yi Zhong,Jian Zhang,Qiyue Zhao et al.
Yi Zhong et al.
This study investigated the fermentation of blueberry slurry by Lactiplantibacillus plantarum and Limosilactobacillus fermentum, focusing on three fractions: soluble components in the juice, soluble components adhered to the pomace, and ins...
A dual strategy for selenium fortification: Probiotic fermentation and tannic acid-based microencapsulation in apple juice [0.03%]
基于 probiotic 发酵和单宁酸微胶囊化技术的苹果汁富硒策略研究
Yuanye Liu,Mengxin Hou,Shuang Yang et al.
Yuanye Liu et al.
This study developed a selenium-fortified functional apple juice by combining Lacticaseibacillus paracasei fermentation with tannic acid (TA)-based self-assembled microencapsulation. Results showed that fermentation with strain CICC 20241 r...
Structure-activity relationships of red cabbage anthocyanins from AAPH reactivity using HPLC-HRMS/MS and electrochemical detector [0.03%]
基于HPLC-HRMS/MS和电化学检测器的红甘蓝花青素抗氧化活性研究
Claudia Lombroni,Lucrezia Angeli,Matteo Scampicchio et al.
Claudia Lombroni et al.
The antioxidant activity of anthocyanins in red cabbage (Brassica oleracea var. capitata f. rubra) was evaluated using a multi-method approach combining kinetic, chromatographic, and electrochemical techniques. While numerous studies have e...
Recent advances in toxicology, extraction, and analytical techniques for benzimidazole veterinary drug residues in food [0.03%]
苯并咪唑兽药残留的毒理学、提取及分析研究进展
Yingfei Liu,Jun Li,Yixin Ma et al.
Yingfei Liu et al.
Benzimidazoles are an important class of anthelmintics used to control parasitic infections in food-producing animals. However, these drugs can cause toxicological effects such as embryotoxicity, teratogenicity, polyploidy, and gastrointest...
Comprehensive assessment of hydrolyzed pig hoof keratin (HPHK) as a potential food ingredient: Stability, techno-functional properties, in vitro, and in silico bioactivities [0.03%]
全面评估水解猪蹄角蛋白（HPHK）作为潜在食品配料的稳定性、技术功能特性、体外和基于计算机模拟的生物活性
Ruican Wang,Ying Zhang,Haoxin Cui et al.
Ruican Wang et al.
Keratin-rich pig hoof waste remains underutilized due to poor solubility and limited bioavailability. This study aimed to evaluate structural, functional, and bioactive properties of hydrolyzed pig hoof keratin (HPHK) obtained via commercia...
Advances in affinity magnetic bead - based pretreatment and detection strategies for mycotoxins in foods: A review [0.03%]
食品中霉菌毒素亲和磁珠法预处理和检测策略的研究进展综述
Jinnan Chen,Jin Ye,Hongmei Liu et al.
Jinnan Chen et al.
Food contamination with mycotoxins poses a serious threat to human and animal health. Traditional chromatographic methods and rapid detection techniques are widely used for accurate quantification and on-site rapid screening, respectively, ...
Preparation of gamma-Decanolactone/EGCG antifungal electrospinning materials and its application in citrus fruit preservation [0.03%]
γ-癸内酯和EGCG抗菌电纺材料的制备及其在柑橘保鲜中的应用研究
Shisen Hu,Feiyue Peng,Xiaojuan Lei et al.
Shisen Hu et al.
Citrus fruits are highly susceptible to pathogenic fungi infections and losses during logistics and transportation, so it is necessary to prepare convenient and fast antifungal packaging materials. In this study, fiber-based films with anti...
Transforming food authenticity testing by the exploitation of a machine learning - Data fusion approach: a tea case study [0.03%]
基于机器学习-数据融合的食品真伪鉴别研究——以茶叶为例
Yicong Li,Natasha Logan,Awanwee Petchkongkaew et al.
Yicong Li et al.
The growing vulnerability of the global food supply chain highlights the need for rapid, accurate, and non-destructive authenticity testing. In this study, we developed and validated a workflow integrating Fourier-transform infrared, near-i...