Humidity-responsive release of E-2-Hexenal based on Michael addition reaction for berry spoilage control [0.03%]
基于迈克尔加成反应的E-2-己烯醛湿度驱动释放体系用于 berries 腐败控制
Jiali Wang,Zisheng Luo,Rouwang Jiang et al.
Jiali Wang et al.
Plants emit volatile compounds to defend against pathogens, and applying this mechanism in perishable food supply chains enhances preservation, safety, and sustainability. Here, we synthesized a sustained-release preservative, glutathione h...
Study on multi-dimensional dynamic changes and quality control of Aurantii Fructus during the stir-frying with bran process [0.03%]
麸炒枳实多维动态变化及质量控制研究
Lele Gao,Liang Zhong,Tingting Feng et al.
Lele Gao et al.
Aurantii Fructus (AF), a medicine-food homology substance, is valued for its distinctive aroma and health-promoting properties, and has been widely used in food, condiments, and traditional Chinese medicine. However, the raw form's irritati...
Inhibitory mechanism of cinnamon, clove, and thyme essential oils against murine norovirus and their anti-noroviral effect in suspension and on food-contact surfaces [0.03%]
肉瘤诺如病毒抑制机制及其在悬浮液和食品接触表面的抗诺如病毒效果
Md Iqbal Hossain,Daseul Yeo,Zhaoqi Wang et al.
Md Iqbal Hossain et al.
Human noroviruses (HuNoV) are a major cause of acute gastroenteritis and a growing public health concern. Essential oils (EOs) can be used as natural food additives with antiviral properties; however, the molecular mechanisms underlying the...
Application of dielectric discharge barrier plasma: A technique for reducing microorganisms, improving antioxidant capacity, and inhibiting softening of winter jujube [0.03%]
介电阻挡放电等离子体技术在减少微生物、提高抗氧化能力和抑制软枣冬枣浆果软化方面的应用研究
Jing Qian,Shuang Deng,Wenfeng Qu et al.
Jing Qian et al.
Postharvest deterioration of winter jujube, characterized by peel browning, textural softening, and microbial proliferation, was addressed using in-package dielectric barrier discharge (DBD) plasma technology. Through Box-Behnken design opt...
Functional and nutritional properties of fava bean ingredients processed by extrusion [0.03%]
挤压法加工的蚕豆制品的功能性和营养属性研究
I Jebalia,G Della Valle,D Dupont et al.
I Jebalia et al.
This study investigates the functional and nutritional properties of fava bean ingredients (flour, starch and protein concentrates) processed by twin-screw extrusion at various specific mechanical energy (SME) levels (100-3300 kJ/kg). The i...
Spatiotemporally programmed co-delivery via double emulsions enables absorption synergy of 5-MTHF-Ca and vitamin D3 [0.03%]
时空程序双乳剂共输送系统实现5-甲基tetrahydrofolate钙和维生素D3的吸收协同作用
Yongxin Li,Wenni Tian,Fang Tian et al.
Yongxin Li et al.
This study introduces an innovative double emulsion (DE) system for the co-delivery of water-soluble 5-methyltetrahydrofolate calcium (5-MTHF-Ca) and lipid-soluble vitamin D3 (VD3), addressing the challenge of synchronized delivery for nutr...
Sensor detection of shelf life: a multi-technique food analytical platform for mushroom analysis [0.03%]
基于传感器的货架期检测技术：用于菌菇分析的多技术食品分析平台
Patricia Yukari Saiki,Fernando Cesar Rufino,Cassio Roberto de Almeida et al.
Patricia Yukari Saiki et al.
Food quality and safety have always been major concerns worldwide, impacting directly the lives of millions of people. Our study aims to propose an innovative approach to differentiate freshly packaged Agaricus bisporus mushrooms from expir...
Intestinal barrier restoration in UC: dietary protein/peptide mediate microbiota-Trp-AhR axis and food processing implications [0.03%]
溃疡性结肠炎肠道屏障修复：膳食蛋白/肽介导的肠道菌群-色氨酸-AhR轴及其加工意义
Shujian Wu,Shijue Gao,Dai Lin et al.
Shujian Wu et al.
The incidence and prevalence of UC are increasing due to changes in diet and lifestyle. An increasing number of studies have suggested that the intestinal barrier is a key factor in the occurrence and development of UC, which is closely rel...
Mechanistic study of heat-shock regulation of endogenous protease activity in paddy rice to improve the taste quality of parboiled rice [0.03%]
热处理调控水稻胚乳蛋白酶活性改善稻谷蒸煮品质的机理研究
Feng Yan,Shisheng Tong,Song Bai et al.
Feng Yan et al.
This study investigated the effects of heat shock on endogenous protease activity, protein structure, and cooking quality of rice, with the aim of enhancing parboiled rice processing. Short-term heat shock (100 °C for 20 s or 80 °C for 1 ...
Hydrogels to reduce the pH in wines: Effects on phenolic composition and chromatic characteristics [0.03%]
用于降低葡萄酒pH值的水凝胶及其对酚类组成和色泽特征的影响
Tania Paniagua-Martínez,Carlos M Andreu,Armando Carrasquero Durán et al.
Tania Paniagua-Martínez et al.
Wine acidity is crucial for stability and sensory properties. Higher pH levels in wines are now common due to factors like global warming. Various acidification methods have been developed to increase acidity, though they may impact wine qu...