Effect of Different Preservation Methods on the Microbiological Quality, Physicochemical, and Antioxidant Properties of Red Prickly Pear (Opuntia streptacantha) Juice [0.03%]
不同保藏方法对红仙人掌(Opuntia streptacantha)汁微生物质量、理化和抗氧化性能的影响
Jorge Alberto Jose-Salazar,Diana Maylet Hernández-Martínez,Eliseo Cristiani-Urbina et al.
Jorge Alberto Jose-Salazar et al.
The red prickly pear (Opuntia streptacantha) is a fruit that is distinguished by its sensory properties and high content of bioactive compounds. Its rapid spoilage rate significantly impacts its commercialization, underscoring the urgent ne...
A Model for Identifying the Fermentation Degree of Tieguanyin Oolong Tea Based on RGB Image and Hyperspectral Data [0.03%]
基于RGB图像和高光谱数据的铁观音发酵度识别模型
Yuyan Huang,Yongkuai Chen,Chuanhui Li et al.
Yuyan Huang et al.
The fermentation process of oolong tea is a critical step in shaping its quality and flavor profile. In this study, the fermentation degree of Anxi Tieguanyin oolong tea was assessed using image and hyperspectral features. Machine learning ...
Preparation, Separation, and Identification of Low-Bitter ACE-Inhibitory Peptides from Sesame (Sesamum indicum L.) Protein [0.03%]
苦味低的蚕豆蛋白ACE抑制肽的制备、分离及鉴定
Xin Lu,Cong Jia,Lixia Zhang et al.
Xin Lu et al.
To prepare and characterize low-bitter angiotensin-converting enzyme (ACE)-inhibitory peptides from sesame protein, a triple-enzyme hydrolysis system was optimized using mixture design and response surface methodology. The resulting hydroly...
Nutrients and Bioactive Compounds in Peruvian Pacay (Inga feuilleei D.C.) [0.03%]
秘鲁pacay（Inga feuilleei D.C.）中的营养成分和生物活性化合物
Mario Cotacallapa-Sucapuca,Rosa M Cámara,María Ciudad-Mulero et al.
Mario Cotacallapa-Sucapuca et al.
Pacay (Inga feuilleei D.C.) is a species native to Peru. To the author's knowledge, the only information found in the literature reference of the chemical composition of the pacay's edible part (fruit) corresponds to the Peruvian table of f...
Novel Applications of Starch and Starch Derivatives in the Food and Alcoholic Beverages Industry: A Review [0.03%]
淀粉及衍生物在食品和酒精饮料工业中的新应用：综述
Alice Vilela,Berta Gonçalves,Carla Gonçalves et al.
Alice Vilela et al.
Starch and its derivatives have undergone substantial advancement in the food and beverage industry, driven by growing demand for improved functionality and health-promoting attributes. Native starches are widely used as thickeners and stab...
Jean-Xavier Guinard,Ellen Mayra Menezes Ayres,Karen Gee et al.
Jean-Xavier Guinard et al.
Consumer choice, liking, and preference can be assessed in different ways. We tested the application of a novel method called Hedonext® for the measurement of consumer liking and preference for extra virgin olive oil (EVOO). Consumers were...
Effects of Milling Methods on the Physicochemical Properties of Rice Flour from Indica, Japonica, and Glutinous Rice [0.03%]
碾磨方式对籼稻、粳稻和香米稻粉理化性质的影响
Chunlei Zheng,Zhenzhen Ren,Limin Li et al.
Chunlei Zheng et al.
This study evaluated the effects of three milling methods, which are dry, semi-dry, and wet milling, on the physicochemical, thermal, and rheological properties of three types of broken rice (indica, japonica, and glutinous rice). The aim w...
Investigation and Rapid Determination of Storage-Induced Multidimensional Quality Deterioration of Wenyujin Rhizoma Concisum [0.03%]
文郁金贮藏期内多维度质量变化规律考察及快速鉴别研究
Haihui Liu,Tianze Xie,Jiaru Wang et al.
Haihui Liu et al.
Prolonged storage degrades the quality of Wenyujin Rhizoma Concisum (PJH), a functional food ingredient rich in volatile bioactive terpenes, calling for an investigation and a rapid non-destructive identification method. This study adopts a...
Impact of Different Extraction Methods on the Physicochemical Characteristics and Bioactivity of Polysaccharides from Baobab (Adansonia suarezensis) Fruit Pulp [0.03%]
提取方法对猴面包果（Adansonia suarezensis）果肉多糖理化特性和生物活性的影响
Huimin Cui,Shang Gao,Jiahui Shi et al.
Huimin Cui et al.
Polysaccharides from baobab (Adansonia suarezensis) fruit pulp (ASPs) hold significant potential for pharmaceutical and functional food applications due to their bioactivities. This study systematically evaluated the effects of six extracti...
Multi-Omics Analysis Elucidates Flavor Evolution and Bioformation Mechanisms of Key Aroma Compounds in Malty-Aroma Yogurt [0.03%]
多组学分析阐明了麦芽味酸奶风味演变及关键香气化合物生物合成机制
Zihao Liu,Qihao Wang,Shiheng Luo et al.
Zihao Liu et al.
Flavor enrichment in commercial yogurts commonly relies on exogenous flavoring agents, failing to meet consumer demand for clean-label products with natural ingredients. This study developed a starter culture for malty-aroma yogurt by combi...