The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria [0.03%]
基于鹰嘴豆水提取物的乳酸菌发酵植物奶饮料中生物活性肽产生的潜力
Mahboobeh Ahangaran,Mahmood Gharaviri,Ivan A Fomenko et al.
Mahboobeh Ahangaran et al.
A chickpea-based milk beverage containing both plant and animal proteins represents an excellent substrate for the production of biologically active peptides through fermentation. Fermentation by lactic acid bacteria (LAB) increases its nut...
Phillip Müter,Vandita Verma,Jörg Hinrichs
Phillip Müter
Oat-based beverages are increasingly popular milk alternatives. However, the heat treatment required to ensure shelf stability is limited by rapid fouling formation on heated surfaces, reducing processing efficiency. Oat proteins, considere...
Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization [0.03%]
微藻作为未来食品：挖掘其潜力并克服市场接受和商业化障碍
Tatiele C do Nascimento,Christian R Lugcheer,Luisa C Schetinger et al.
Tatiele C do Nascimento et al.
For over 70 years, microalgae have been considered promising ingredients for developing sustainable, nutritionally rich foods. Their high protein content, presence of essential amino acids, fatty acids, natural pigments, and a myriad of bio...
Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles [0.03%]
高强度超声和钙螯合对乳清蛋白胶束功能性质的影响研究
Mufida Khalifa Eljabali,Naaman Francisco Nogueira Silva,Behdad Shokrollahi Yancheshmeh et al.
Mufida Khalifa Eljabali et al.
Functional properties of caseins play a crucial role in the dairy industry, so it is important to develop methods to improve their functionality. The aim of this study is to investigate the combined effect of high-intensity ultrasound (HIUS...
GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of Lysimachia foenum-graecum Hance from Different Origins [0.03%]
基于不同产地Lysimachia foenum-graecum Hance的代谢组和亚挥发性代谢物的GC-MS和GC-IMS结合细胞实验对其挥发性成分及药理活性进行表征
Yu Li,Yunhao Zhao,Tao Jiang et al.
Yu Li et al.
Lysimachia foenum-graecum Hance (LFG), renowned for its potent aroma, is widely utilized as a culinary spice in the food industry. This study employed GC-IMS and GC-MS to analyze samples from four distinct regions: Guangxi (GX), Guizhou (GZ...
Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of Lactiplantibacillus plantarum Y12 [0.03%]
鸟苷酸增强植物乳杆菌Y12耐胆盐机制的研究
Meichen Sui,Tianhao Zhang,Yaqi Hou et al.
Meichen Sui et al.
This study aims to elucidate the mechanism by which exogenous guanosine monophosphate (GMP) enhances the stress tolerance of Lactiplantibacillus plantarum Y12. Phenotypic assays demonstrated that GMP supplementation significantly improved b...
Valorization of Zanthoxylum bungeanum Maxim. Leaf By-Products: Comparative Aroma Profiling with Pericarps Across Extraction Strategies [0.03%]
Zanthoxylum bungeanum Maxim.叶副产物的综合利用：不同提取方法下叶与果实外种皮香气成分比较分析
Zongyuan Wu,Chenxi He,Yunlong Xiao et al.
Zongyuan Wu et al.
While Zanthoxylum bungeanum Maxim. (Z. bungeanum) pericarps are a globally prized spice, their leaves are frequently discarded as agricultural waste. This study systematically characterizes the aromatic potential of leaf by-products compare...
Anthocyanin Composition and pH Correlate with Berry Skin Color Across Diverse Grape Germplasm [0.03%]
葡萄种质资源的花青素组成和pH与浆果果皮颜色相关性分析
Fei Peng,Weichu Ouyang,Wenting Chen et al.
Fei Peng et al.
Berry skin color CIE parameters, pH and anthocyanidin profiling of 46 grape accessions were investigated using CIE Lab system, pH measurement and anthocyanidin profiling. CIE parameters separated the samples into three groups: yellowish-gre...
Microalgae as Novel Food Resources: Technological Breakthroughs, Application Bottlenecks, and Future Pathways [0.03%]
微藻作为新型食品资源的技术突破、应用瓶颈及未来路径
Xiaomei Zhang,Weixian Chen,Hui Chen
Xiaomei Zhang
Global population growth and the demand for sustainable food systems have pushed microalgae into the spotlight as promising novel food resources. They are rich in protein, omega-3 fatty acids, and bioactive pigments including astaxanthin an...
Enzymatic Deastringent Fruit Powder of Sea Buckthorn (Hippophae rhamnoides L.): Preparation, Antioxidant Activity Investigation and Metabolomics Analysis [0.03%]
海 buckthorn(Hippophae rhamnoides L.) enzymatic deastringency果粉的制备、抗氧化活性研究及代谢组学分析
Jiaxuan Xie,Liting Lin,Haoran Yang et al.
Jiaxuan Xie et al.
Sea buckthorn is a valuable medicinal and edible plant, but the sour and astringent taste of its fruit limits the development of the related processing industry. This study focused on establishing the optimal composite enzymatic hydrolysis ...