Preparation and Characterization of Dual-Stabilized Vanillin Complexes Based on Soy Protein Isolate Through pH-Shifting Strategy [0.03%]
基于大豆分离蛋白的pH切换型香草醛复合物的制备及其表征
Xudong Wang,Kaiwen Wu,Yating Shen et al.
Xudong Wang et al.
Vanillin is widely used in foods, but its poor water dispersibility and limited stability reduce its flavor performance during processing and storage. In this study, soy protein isolate (SPI) was used as a food-grade carrier to prepare soy ...
Lactic Acid Bacteria-Yeast Consortia Enhance Nutritional Quality, Safety, and Volatilome of Fermented Chickpea Flour [0.03%]
植物乳酸菌-酵母菌丛对发酵鹰嘴豆粉营养价值、安全性和风味的影响
Solidea Amadei,Davide Gottardi,Marta Sindaco et al.
Solidea Amadei et al.
Chickpea flour represents a valuable plant-based ingredient due to its high protein and fiber content; however, its application is limited by antinutritional factors and off-flavor compounds. Fermentation with LAB and yeasts, applied indivi...
pH-TriggeredRelease of Cinnamon Essential Oil from Sodium Alginate-Shellac Nanoparticles: Rational Design, Enhanced Stability and Antibacterial Efficacy [0.03%]
pH触发的肉桂精油从海藻酸钠-明胶纳米颗粒中的释放：理性设计，增强稳定性和抗菌功效
Sijing Liang,Ouyang Zheng,Jing Xie et al.
Sijing Liang et al.
Sodium alginate (SA)-modified shellac nanoparticles were developed as pH-responsive carriers for cinnamon essential oil (CEO) encapsulation in aquatic product preservation. Three polyelectrolytes (SA, chitosan (CS), gelatin (Gel)) were eval...
Integrative Transcriptome and Metabolome Analysis Reveals the Regulatory Mechanism Underlying the Potential Antioxidant Activity of Neohesperidin Dihydrochalcone-L-Arginine Complex in Caenorhabditis elegans [0.03%]
整合转录组和代谢组分析揭示了Neohesperidin Dihydrochalcone-L-Arginine复合物在Caenorhabditis elegans中潜在抗氧化活性的调控机制
Ping Chen,Siming Zhu,Menghan Tian et al.
Ping Chen et al.
Neohesperidin dihydrochalcone (NHDC) has been confirmed to possess excellent nutritional activities as a natural flavonoid low-calorie sweetener, but its practical application in the food industry was greatly limited due to its low water so...
Effects of Solid-State Fermentation by Eurotium cristatum on the Metabolic Profile of Angelica dahurica [0.03%]
Eurotium cristatum固态发酵防风的代谢轮廓变化分析
Yuhe Feng,Ailing Chen,Kaiyao Chen et al.
Yuhe Feng et al.
In this study, Eurotium cristatum was used for the solid-state fermentation of Angelica dahurica, and the dynamic changes in metabolites during fermentation were investigated. The results showed that fermentation markedly altered the volati...
Wet Ageing of Chilled Young-Giraffe (Giraffa camelopardalis angolensis) Meat as Influenced by Sex and Muscle [0.03%]
性别和肌肉对冷冻幼长颈鹿肉湿熟老化的的影响
Bianca L Silberbauer,Tersia Kokošková,Daniel Bureš et al.
Bianca L Silberbauer et al.
This exploratory study determined the ideal ageing period for optimum tenderness of Longissimus thoracis et lumborum (LTL), Semimembranosus (SM) and Biceps femoris (BF) steaks from male and female giraffe. The muscles of eight male and seve...
Melatonin Activates Phenylpropanoid Metabolism and Antioxidant Defense to Preserve Quality of Fresh-Cut Potatoes During Cold Storage [0.03%]
褪黑素通过激活苯丙烷代谢和抗氧化防御机制保持冷藏马铃薯的品质
Xingyue Ma,Hao Wang,Xiju Wang et al.
Xingyue Ma et al.
To develop safe and effective preservatives for fresh-cut produce, this study elucidates the multi-pathway mechanisms through which Melatonin (MT) regulates postharvest senescence in fresh-cut potatoes. Treatment with 0.1 mmol/L exogenous M...
Effects of Formulation and Processing Variables on the Rheology of Chitosan-Vanillin-Stabilized Olive Oil-Water Emulsions for Oleogel Applications [0.03%]
壳聚糖-香草素稳定橄榄油-水乳液的流变学性能及其制备 oleogels 的影响因素研究
Leticia Montes,David Rey,Ramón Moreira et al.
Leticia Montes et al.
The rheological behavior of chitosan-vanillin crosslinked olive oil-in-water emulsions (Φ = 0.52) was investigated to identify formulation and processing conditions suitable for designing oleogel precursors. The effects of homogenization c...
Exploring Metabolite Changes in Crispy Tilapia During the Crisping Process via 1H-NMR Metabolomic Analysis [0.03%]
基于~(1)H-NMR代谢组学分析探讨脆化罗非鱼在脆化过程中的代谢变化
Fanshu Cheng,Ling Zhang,Xueyan Li et al.
Fanshu Cheng et al.
Faba bean-fed crispy tilapia represents a commercially valuable aquaculture product, renowned for its exceptional muscle firmness. However, the dynamic changes in muscle metabolite profiles during the tilapia crisping process remain largely...
Feed Components and Egg Allergenicity: Impact of Lupin and Soybean Meal Inclusion on Hen Egg Immunoreactivity (ELISA-Based Study) [0.03%]
饲料成分与鸡蛋致敏性：鹰嘴豆和大豆粕添加对鸡蛋免疫反应性的影响（基于酶联免疫吸附测定的研究）
Aneta Tomczak,Piotr Klimowicz,Dorota Piasecka-Kwiatkowska et al.
Aneta Tomczak et al.
Background: Egg proteins are among the most common triggers of allergic reactions. This study aimed to evaluate whether changes in the protein source in hen diets may influence the immunoreactivity of eggs and recognize t...