Diversity of sanitizer-resistant bacteria on food contact surface and handling equipment in squid sushi production line [0.03%]
鱿鱼寿司生产线上的食品接触表面和处理设备中消毒剂抗性细菌的多样性
Pitima Sinlapapanya,Wattana Pelyuntha,Kitiya Vongkamjan
Pitima Sinlapapanya
In this work, bacteria presented in environmental samples in the processing area of squid sushi (SQ) production plants were isolated and evaluated for their ability to survive or resist various sanitizing agents. A total of 105 environmenta...
Exploring the feasibility of RS4-type resistant starch as a fat substitute in low-fat mayonnaise: An evaluation of the effects of acylated starches with different chain lengths [0.03%]
研究RS4型抗性淀粉作为低脂蛋黄酱中替代脂肪的可行性：不同链长的酰化淀粉影响效果评估
Xiuli Wu,Jianwen Zhang,Xinzhu Miao et al.
Xiuli Wu et al.
Given the health concerns associated with excessive fat intake, reducing the fat content in lipid-based products such as mayonnaise has become a critical priority. This study aimed to achieve dual objectives: firstly, to prepare RS4-type re...
A safety risk assessment method based on conditionally constrained game theory and adaptive ensemble learning: Application to wheat flour and rice [0.03%]
基于条件约束博弈理论和自适应集成学习的安全风险评估方法：应用于小麦粉和大米
Wanbao Sheng,Huawei Jiang,Zhen Yang et al.
Wanbao Sheng et al.
Food safety risk control and comprehensive assessment are crucial measures to ensure food safety. However, existing food safety risk assessment methods face challenges, such as unreasonable weight distribution of hazard factors and poor ada...
Improving the physical stability of Lactobacillus plantarum LP90 during storage by mixing carboxymethylated dextran-whey protein conjugates and small-molecule sugars [0.03%]
通过添加羧甲基化葡聚糖-乳清蛋白连接物和小分子糖来提高植物乳杆菌LP90在贮藏过程中的物理稳定性
Wen Li,Yunjiao Zhao,Shunqin Li et al.
Wen Li et al.
To explore the effect of small-molecule sugars on the physical stability of microcapsules and enhance probiotic preservation, carboxymethylated dextran and whey protein conjugate (WP-CD5d) by Maillard reaction were used as the wall material...
First assessments of nutrient bioaccessibility with an INFOGEST semi-dynamic gastric digestion in vitro protocol adapted to model proton pump inhibitor use [0.03%]
使用改良的INFOGEST胃部体外消化模型初步评估质子泵抑制剂对营养物质生物可利用度的影响
Ruoxuan Deng,Françoise Nau,Tiphaine Lucas et al.
Ruoxuan Deng et al.
Physiologically relevant gastrointestinal digestion models for infants, adults, and the elderly are commonly used to explore the fate of food in vitro. However, no consensus protocol exists to simulate the specific conditions observed in th...
Decoding the aroma landscape of fermented golden pompano: The interplay of ester compounds and symbiotic microbiota as revealed by metagenomics and two-dimensional flavoromics [0.03%]
发酵金梭鱼的香气图谱解析：代谢组学和二维风味组学揭示酯类化合物与共生微生物群的相互作用
Yujie Li,Yanyan Wu,Shengjun Chen et al.
Yujie Li et al.
Fermented pompano (Trachinotus ovatus) is a traditionally popular fermented seafood throughout Asia. Its distinctive flavor profile is primarily attributed to the microbial metabolic conversion of nutrients, which produces specific volatile...
Comprehensive evaluation of the bacterial adhesion and spoilage capacity of meat-borne Acinetobacter spp [0.03%]
肉源产碱杆菌的细菌粘附和腐败能力的综合评价
Chongyang Lyu,Yueguang Li,Yang Dong et al.
Chongyang Lyu et al.
The adhesion ability related to biofilm in Acinetobacter species is very pivotal for spoilage capacity in food processing and preservation. The biofilm on the surfaces of chicken-processing tables and the chicken itself increases the risk o...
Development and validation of a rapid method for the determination of oil and oleic acid content in peanut (Arachis hypogaea L.) using time domain nuclear magnetic resonance [0.03%]
基于时域核磁共振快速测定花生油脂和油酸含量方法的建立及验证
Lucas J Carvalho,Jacqueline Elis de Souza,Evelyn de F Guimarães et al.
Lucas J Carvalho et al.
Peanuts (Arachis hypogaea L.) are an important nut product used in various cuisines worldwide. Many different analytical procedures are in place to ensure its nutritional properties including total oil content and oleic acid content which s...
Soluble nano-sized aggregates of Alaska pollock proteins engineered by the refolding process of pH-shifting [0.03%]
通过pH转变的复性过程设计的阿拉斯加鳕鱼蛋白可溶纳米聚集物
Xiaohan Zheng,Bowen Zou,Jiayi Du et al.
Xiaohan Zheng et al.
Alaska pollock proteins (PPs) are aquatic proteins with a compact structure, which leads to poor solubility and limited application in food industries. This study explored the structural assembly and gelation behavior of the PP-soluble aggr...
The rapid fermentation of Euphausia superba sauce and revealing of the relationship between key flavor compounds and core microorganisms [0.03%]
南极磷虾酱的快速发酵及关键风味物质与核心微生物间关系初探
Wenhui Qu,Lihao Wang,Qing Kong et al.
Wenhui Qu et al.
Euphausia superba is a highly stocked biological resource, while its utilization in producing shrimp sauce is rarely reported. Traditional fermentation methods of seafood sauces usually need long fermentation period. This study proposed a r...