Biomonitoring and food surveillance on heavy metals reveal need for food safety in a coastal region [0.03%]
生物监测和食品监测显示重金属对沿海地区的食品安全有影响
Xin Zhang,Xiaoqian Yang,Xiaoyue Hu et al.
Xin Zhang et al.
Vegetables and seafoods are major sources of nutrients for human being. However, heavy metals can easily accumulate in these food types. Here we compared residents' blood As, Cd, Pb, Mn, Cu and Hg in one coastal city (Rizhao) and two inland...
Effect of dense phase carbon dioxide on the digestive properties of shrimp surimi gels: Insight from digestive kinetic [0.03%]
高密度二氧化碳对虾糜凝胶消化特性的影响：从消化动力学获得启示
Kyi Kyi Htwe,Yantao Yin,Weiwen Duan et al.
Kyi Kyi Htwe et al.
Understanding the protein digestion rate and the release of nutrients in the gastrointestinal tract is critical to designing novel food products with enhanced functionalities. The digestion characteristics of untreated shrimp surimi and sur...
Determination of quality differences and origin tracing of green tea from different latitudes based on TG-FTIR and machine learning [0.03%]
基于TG-FTIR和机器学习的不同纬度绿茶品质差异判定及溯源研究
Mengqi Guo,Yue Zhao,Yulong Chen et al.
Mengqi Guo et al.
Latitude differences can significantly affect the quality of tea, while in-depth research in this field is lacking. This study investigates green teas from different latitudes in China using thermogravimetric analysis coupled with infrared ...
Plant-based oat peptides as cryoprotectants mitigate freezing damage to Lactobacillus bulgaricus CICC 22163 [0.03%]
基于植物的燕麦肽作为冷冻保护剂可减轻保加利亚乳杆菌CICC 22163的冻伤损害
Nannan Song,Xiaoying Jiang,Jiabao Gu et al.
Nannan Song et al.
The freezing process leads to the death of lactic acid bacteria (LAB), making cryoprotection a significant research focus. In this study, plant-derived oat peptides demonstrated effective cryoprotective effects against Lactobacillus bulgari...
Ultrasound-treated hybrid protein gels from pea and whey: A comparison of gastric breakdown mechanisms with commercial protein-based foods [0.03%]
豌豆和乳清的超声波处理杂化蛋白凝胶：与商业蛋白质基食品比较胃分解机制
Alisha Kar,Gail M Bornhorst
Alisha Kar
A novel hybrid protein gel was developed to sustainably meet the growing demands for protein with pea and whey protein isolates (3:2 in 15 % w/v protein content) which was ultrasound treated (7.5 and 15 min), and gelled (90 °C, 60 min). Th...
Evaluating the effects of different preheating and reheating procedures on water-holding capacity and flavor in meat patties [0.03%]
不同的预处理和再加热程序对肉饼的保水性和风味的影响评估
Junsheng Sheng,Fei Gao,Yang Dong et al.
Junsheng Sheng et al.
The choice of processing technology for prepared meat products is at the core of the quality of the product, especially the appropriate preheating temperatures and reheating methods. This study investigated the effects of preheating and reh...
Qunying Zhang,Jianxin Jiao,Zhiwei Zhao et al.
Qunying Zhang et al.
Yak meat is in high demand due to its unique flavor. Thus this research utilized GC × GC-ToF-MS to discover important flavor compounds in yak meat raised during the cold season under different feeding systems: traditional grazing (TG), gra...
Isolation and characterization of Salmonella Typhimurium monophasic variant phage and its application in foods [0.03%]
沙门氏菌单相变异体噬菌体的分离鉴定及其在食品中的应用研究
Tingyu Liu,Wei Zhang,Dezhi Li et al.
Tingyu Liu et al.
Salmonella Typhimurium monophasic variant (STm) is an emerging Salmonella serotype that causes food poisoning through the contamination of various foods, including animal products, vegetables, and fruits. In particular, the increasing preva...
Physicochemical and rheological characteristics of commercial Greek-style yogurt enriched with Polygonum cuspidatum roots or the P. Cuspidatum β-cyclodextrin inclusion complex [0.03%]
添加虎杖根或β-环糊精包含复合物的商业希腊式酸奶的理化和流变特性分析
Hugo Espinosa-Andrews,José Nabor Haro-González,Jorge Alejandro Barbosa-Nuñez et al.
Hugo Espinosa-Andrews et al.
In this work, the effects of enriching commercial Greek-style yogurt with β-cyclodextrin-encapsulated Polygonum cuspidatum hydroalcoholic extract powder (YE) or P. cuspidatum root powder (YR) on the physicochemical properties of yogurt wer...
Unraveling the microbial community and succession during the maturation of Chinese cereal vinegar Daqu and their relationships with flavor formation [0.03%]
中国谷物醋大曲成熟过程中微生物群落和演替的解析及其与风味形成的关系
Ruteng Wei,Xiaoqi Sun,Xufeng Chen et al.
Ruteng Wei et al.
Daqu, the fermentation starter of Shanxi aged vinegar (a traditional Chinese cereal vinegar), is produced by natural fermentation of barley and/or peas under conditions of open environment. However, the succession of microbial communities a...