Formation of endocannabinoids and endocannabinoid-like compounds in sausages: Effect of fermentation, heat treatment and storage [0.03%]
发酵、热处理和贮存对香肠内源大麻素和类似物形成的影响
Ecem Berk Aydın,Cemile Yılmaz,Vural Gökmen
Ecem Berk Aydın
The endocannabinoid system plays a crucial role in appetite regulation and controlling energy balance. This study investigated the quantity and profile of endocannabinoids (ECs) and endocannabinoid-like (ECL) compounds in commercial ferment...
Profiling the flavor and peptide characteristics in fish-derived oligopeptides based on a quantitative peptide profile and bionic sensory technology [0.03%]
基于定量肽谱和仿生感官技术的鱼类寡肽风味及肽特征定性研究
Mengmeng Feng,Jing Shi,Shuping Ma et al.
Mengmeng Feng et al.
Molecular weight (MW), tripeptide proportion (TP), and amino acid composition are critical parameters that influence the functional properties and flavor of peptides used in collagen beverages. This study evaluates three detection methods f...
Efficient production of 3,6-anhydro-l-galactose from red algal neoagarobiose by whole-cell biocatalysis of recombinant Corynebacterium glutamicum [0.03%]
利用重组棒状杆菌的全细胞生物催化法，从红藻新琼双糖高效制备3,6-脱水-L-半乳糖
Seungho Chun,Ye-Gi Lee,Soo-Jung Kim et al.
Seungho Chun et al.
3,6-Anhydro-l-galactose (AHG) is a potent food and cosmetic ingredient affecting the anticariogenic and anti-melanogenic activities of red algal polysaccharides. For efficient AHG production instead of enzymatic process, whole-cell biocatal...
Physicochemical, volatile flavor, and microflora changes in the cephalothorax and pincer muscles of swimming crab (Ovalipes punctatus) during frozen storage: Molecular mechanisms of quality deterioration [0.03%]
游泳梭子蟹(卵形狭腹梭子蟹)在冷冻储藏过程中头胸甲和螯腿肌肉的理化、风味挥发物及微生态变化：品质劣变分子机制研究
Qi Du,Ruyi Dong,Mijia Yu et al.
Qi Du et al.
In this study, the physicochemical properties, volatile flavor profile, and microbial diversity of swimming crab muscle (Ovalipes punctatus) and the mechanisms of quality deterioration were investigated during 100 d of frozen storage (-20 ...
Beyond the water activity and Tg: water usability can govern xerophilic fungal and bacterial proliferation in sucrose/whey protein isolate solid matrices [0.03%]
水活度、Tg之外：蔗糖/乳清蛋白隔离固体基质中喜干真菌和细菌增殖受可用水分的控制
Tingting Cui,Xueting Jiang,Xukai Wu et al.
Tingting Cui et al.
High-solid food matrices are often unstable; how water behaves in them dictates molecule mobility and microbial proliferation. Here, we employ lyophilized sucrose/whey protein isolate (WPI) mixtures as a model system to link water sorption ...
Temporal dynamics of bioactive compounds in sweet tea (Lithocarpus litseifolius (Hance) Chun): Linking harvest stages to flavor and health benefits [0.03%]
甜茶(Lithocarpus litseifolius)活性成分动态变化及其与风味和健康效益的关系
Guosheng Liu,Litao Wang,Jiandong Wang et al.
Guosheng Liu et al.
Sweet tea, the leaves of Lithocarpus litseifolius (Hance) Chun, received widespread attention for its edible and healthy values. This study employed non-targeted (UPLC-Q-Orbitrap-MS/MS) and quantitative (UPLC-QqQ-MS/MS) analyses to investig...
The facile discriminative detection of four synthetic antioxidants in edible oil by a multi-signal sensor array based on the Bop-Cu nanozyme combining machine learning [0.03%]
基于BOP-Cu纳米酶的多信号传感器阵列结合机器学习简便区分食用油中四种合成抗氧化剂的方法
Xinyue Zhang,Linxue Zhen,Zhichun Bi et al.
Xinyue Zhang et al.
A fluorescent nanozyme Bop-Cu with multienzyme-like activities was synthesized. In the presence of four synthetic antioxidants (propyl gallate, tert-butyl hydroquinone, butyl hydroxyanisole, and butylated hydroxytoluene), Bop-Cu exhibited d...
Soy protein isolate-acylated anthocyanins self-assembled nanoparticles enhanced bigels physicochemical properties: Effect of amphiphilic nanoparticles on the bigels system [0.03%]
改性花色苷复合大豆分离蛋白凝胶特性研究
Xinhui Wang,Lina Sun,Xinyu Zhang et al.
Xinhui Wang et al.
The amphiphilic nanoparticles prepared from soy protein isolate and acylated anthocyanins based on the Mannich reaction were innovatively incorporated into bigels. The bigels were prepared by beeswax oleogels and guar gum hydrogels, with sy...
Towards safer fruit and vegetable products: Global meta-regression modelling of vegetative pathogen inactivation by non-thermal high-pressure processing [0.03%]
朝向更安全的果蔬产品：植物性病原体非热高压灭活的全球元回归模型分析
Berta Torrents-Masoliver,Cristina Serra-Castelló,Anna Jofré et al.
Berta Torrents-Masoliver et al.
This study aimed to collect and meta-analyse data on inactivation of Escherichia coli, Salmonella and Listeria in fruits and vegetables processed by high pressure (HPP) under non-thermal conditions (
Synthetic microbial communities: A new strategy to enhance texture, taste, and flavor attributes of slightly fermented dried bonito [0.03%]
合成微生物群：一种增强微发酵柴鱼风味、口感和质地的新策略
Jing Yu,Xinpeng Cao,Gang Yu et al.
Jing Yu et al.
This study investigated the effects of the inoculation of synthetic microbial communities (SynComs), including Staphylococcus carnosus, Lactiplantibacillus plantarum, Bacillus coagulans, and Kluyveromyces marxianus, on the safety, texture, ...