Prevalence, virulence genes, and genetic diversity of Bacillus cereus isolated from convenience food [0.03%]
来源于方便食品的蜡样芽孢杆菌的流行率、致病基因和遗传多样性分析
Alicja Dłubała,Elżbieta Bogusławska-Wąs,Elżbieta Daczkowska-Kozon
Alicja Dłubała
Background: In times when there is a growing interest in ready-to-eat food (RTEF), the presence of potentially pathogenic bacteria, including the toxigenic psychrotolerant bacilli from the B. cereus group, on this type of...
Physicochemical and sensory analysis of craft beer made with soursop (Annona muricata L.) [0.03%]
用西印度释迦果（AnnonamuricataL.）制作的手工啤酒的理化及感官分析
Marcus Antonio da Silva Santos,Paulo Victor Lima Ribeiro,Cleudiane Pereira Andrade et al.
Marcus Antonio da Silva Santos et al.
Background: Owing to the scarcity of studies related to the use of soursop (Annona muricata L.) in the elaboration of craft beers, this study aimed to elaborate a soursop fruit beer using an artisanal method. ...
Simultaneous high nutritional single cell oil and lipase production by Candida viswanathii [0.03%]
米strainViswanathii细胞的高效产油及生产脂肪酶的研究
Kleydiane B Dias,Nayra M L Oliveira,Bruno S A F Brasil et al.
Kleydiane B Dias et al.
Background: Omega fatty acids are a family of polyunsaturated fats associated with several health benefits. Lipases are enzymes with potential application in several food processes such as flavor and aroma, surfactants an...
Thermal and light stability of anthocyanins from strawberry by-products non-encapsulated and encapsulated with inulin [0.03%]
非封装和用低分子量菊粉封装的草莓副产物中花青素的热稳定性和光稳定性
Joana Gomes,Carmo Serrano,Conceição Oliveira et al.
Joana Gomes et al.
Background: Strawberry by-products were explored as sources of anthocyanins for the extraction of natural colorants in the development of new value-added products for the food industry. For this purpose, the stability of ...
Green pea waste flour as a wheat flour partial replacer in pound cake: Batter rheology behavior and cake quality properties [0.03%]
豌豆渣粉作为磅蛋糕中部分小麦粉替代品的应用：面糊流变行为和糕点品质属性分析
Yahia Ibrahem Sallam,Ekarm Abd El-Salam Abd El-Salam,Ahmed Gomaa Abaza
Yahia Ibrahem Sallam
Background: The total annual amounts of food loss and waste represent approximately 30% of all food supplied for human consumption. Reducing this loss and waste is a challenge and valorizing this reduction requires more e...
Development of chitosan edible film incorporated with Chrysanthemum morifolium essential oil [0.03%]
壳聚糖食用膜中加入菊花精油的开发研究进展
Lai Fa Tan,Elaine Elaine,Liew Phing Pui et al.
Lai Fa Tan et al.
Background: Biodegradable food packaging has improved in quality with recent research incorporating natural extracts for functionality purposes. This research aims to develop chitosan film with Chrysanthemum morifolium es...
Short fat-adaptation diet impact on a consecutive day of interval exercise performance [0.03%]
短期脂肪适应性饮食对连续间隔运动表现的影响
Aleksandra Bykowska-Derda,Rachel Darr,Magdalena Czlapka-Matyasik et al.
Aleksandra Bykowska-Derda et al.
Background: During competition season, races and games can be scheduled multiple times a week or even within 24 hours. This may interfere with macronutrient periodization, carbohydrate loading regimen, hydration status an...
Randomized Controlled Trial
Acta scientiarum polonorum. Technologia alimentaria. 2021 Jan-Mar;20(1):47-54. DOI:10.17306/J.AFS.0828 2021
The effects of extraction techniques on the antioxidant potential of extracts of different parts of milk thistle (Silybum marianum L.) [0.03%]
提取技术对奶蓟不同部位提取物抗氧化潜力的影响
Anna Nowak,Katarzyna Florkowska,Joanna Zielonka-Brzezicka et al.
Anna Nowak et al.
Background: Extracts of milk thistle, particularly from seeds, are used as a valuable source of natural antioxidants in different industries, for example pharmaceutical and cosmetic. The leaves and flowers are also known ...
Method for the safe storage of sugar beets using an ion-ozone mixture [0.03%]
用于糖用甜菜的安全存储的离子-臭氧混合物方法
Auelbek Iztayev,Talgat Kuralbekovich Kulazhanov,Madina Asatullaevna Yakiyayeva et al.
Auelbek Iztayev et al.
Background: Sugar refineries cannot modernize the current processing technology and increase their capacity in proportion to the increasing harvest of raw beets. This entails an increase in the processing time. Sugar beet...
Optimization of the ultrasoud-assisted extraction of saponins from quinoa (Chenopodium quinoa Wild) using response surface methodology [0.03%]
响应面法优化藜（ Chenopodium quinoa Wild）中超声辅助提取皂苷
Clara Raquel Espinoza,Carlos Alexander Jaime Ruiz,Omar Pablo Flores Ramos et al.
Clara Raquel Espinoza et al.
Background: Quinoa grain has a bitter tasting layer in the pericarp called saponin, a triterpenoid glycoside with industrial potential. Traditionally, quinoa saponins are extracted with a large amount of water, which is w...