Aroma profile of oxidatively aged White and Tawny Port wines with different indication of age. Contribution of the non-rectified wine spirit [0.03%]
氧化陈酿白波特酒和年份塔恩尼波特葡萄酒的香气特征。未蒸馏葡萄酒烈酒的贡献
Juliana Milheiro,Luís Moreira,Rafael Vilamarim et al.
Juliana Milheiro et al.
The aroma profiles of oxidatively aged White and Tawny Port wines with increasing indication of age were studied to understand differences in their ageing processes. Thirty-one and twenty-eight aroma compounds were quantified in Tawny and W...
Paste stability of different starch modified by fusing hexose oxidase/carbohydrate-binding module 20/maltotetraose-forming amylase [0.03%]
融合葡萄糖氧化酶/碳水化合物结合模块20/麦芽四糖形成的淀粉酶改性的不同淀粉的糊化稳定性
Siyu Liu,Xuemin Kang,Li Guo et al.
Siyu Liu et al.
The study constructed a fusion enzyme, G/HCA, by fusing hexose oxidase (HOX) with carbohydrate-binding module 20 (CBM20) and linking it to maltotetraose-forming amylase (G4-amylase) via a flexible linker. Corn, pea, and tapioca starch were ...
Effects of plasma-activated water rinsing on gastric emptying and the digestion kinetics of surimi myofibrillar proteins under dynamic in vitro digestion [0.03%]
等离子活化水冲洗对纳豆凝固酶芽孢杆菌胃排空及鱼浆肌原纤维蛋白动态体外消化动力学的影响
Xin Wang,Mengzhe Li,Tong Shi et al.
Xin Wang et al.
Plasma-activated water (PAW), produced by cold plasma treatment for 2-10 min, was used to rinse bighead carp mince as a substitute for deionized water. The effects of PAW on the in vitro dynamic digestion of myofibrillar proteins (MPs) were...
Lipidomic profiling reveals dynamic lipid accumulation patterns during Torreya grandis nut development [0.03%]
脂质组学分析揭示了Torreya grandis果实时脂质积累的动态变化模式
Dong Liu,Heng Sheng Wang,Chao Chen et al.
Dong Liu et al.
Torreya grandis nuts exhibited rapid growth during May, July, and September, with significant increases in both size, weight, and nutrition. Lipids are the predominant component of T. grandis, and dynamic changes and accumulation mechanisms...
Fabrication and characterization of cinnamon essential oil Pickering emulsions stabilized by dual-modified waxy maize starches: combining alcohol-thermal treatments and octenyl succinic anhydride (OSA) esterification, its preservation on blueberry [0.03%]
双醇热改性及琥珀酸辛烯酯化双重修饰蜡质玉米淀粉制备肉桂油Pickering乳液及其对蓝莓的保鲜效果
Shuxia Dai,Nannan Wang,Zihui Zhang et al.
Shuxia Dai et al.
Essential oils offer food preservation due to antimicrobial and antioxidant properties, yet their volatility and hydrophobicity limit applications. This study innovative starch modification strategy combining alcohol-thermal pretreatment wi...
Enhanced ultra-sensitive detection of peanut allergen Ara h 3 on immunochromatographic paper based on surface-enhanced Raman spectroscopy and AuNBs@PDA dual signal amplification strategy [0.03%]
基于表面增强拉曼光谱和AuNBs@PDA双信号扩增策略的免疫层析试纸条超灵敏检测花生过敏原Ara h 3
Shuo Yang,Jinglong Qu,Yang Qin et al.
Shuo Yang et al.
Ara h 3, a prevalent peanut allergy, presents a considerable risk to public health. Preventing exposure to food allergens is the paramount method for safeguarding those with allergies. Consequently, we devised a polydopamine (PDA)-modulated...
Recent advances in biodegradable polymer-based packaging film/coatings on shelf-life extension of banana [0.03%]
基于可生物降解聚合物的包装膜/涂覆材料延长香蕉保质期的研究进展
Pratap Kalita,Abhinab Goswami,Bedanta Bhattacharjee et al.
Pratap Kalita et al.
The postharvest shelf life of bananas is relatively short and depends on several factors, including ethylene concentration, respiration rate, microbial growth, temperature, and humidity. Traditional packaging materials such as polyethylene ...
Sustainable gelatin-carbon dot hydrogel coatings for fruit preservation: integrating antioxidant and antibacterial activities [0.03%]
一种用于水果保鲜的可持续明胶-碳点水凝胶涂层：兼具抗氧化和抗菌作用
Panyong Wang,Mingna Hu,Huimin Miao et al.
Panyong Wang et al.
To address key challenges in postharvest fruit preservation-namely microbial spoilage, moisture loss, and oxidative degradation-a multifunctional composite coating based on gelatin hydrogel embedded with carbon dots (Gel/CDs) was developed....
Molecularly imprinted polyphenylboronic acid/carboxylated graphene-based electrochemical sensor for ultrasensitive detection of 3-monochloropropane-1,2-diol in soy sauces [0.03%]
分子印迹聚联苯硼酸/羧基化石墨烯电化学传感器检测酱油中的3-单氯丙二醇
Suozhu Wu,Hao Wu,Guojuan Zhang et al.
Suozhu Wu et al.
3-Monochloropropane-1,2-diol (3-MCPD) is a common contaminant generated during the heating process of foods. Because of the potential carcinogenic and toxic effects, measuring 3-MCPD is greatly significant to guarantee food security. Here, ...
Influence of brewing method on the nutritional composition and sensory attributes of coffee by Arabica beans of different roasting degrees [0.03%]
不同烘焙程度的阿拉比卡咖啡豆的酿造方法对其营养成分和感官属性的影响
Amna Gulshan,Mst Nushrat Yiasmin,Mustafa Zeb et al.
Amna Gulshan et al.
Temperature-controlled espresso (C) was nutritionally and sensorially compared with hot espresso coffee to evaluate its overall quality. Both roasting degree and brewing temperature significantly influenced the release of bioactive and nutr...