Yijie Zhao,Shuyao An,Wenjuan Lu et al.
Yijie Zhao et al.
Efficient monitoring of pork freshness is essential to minimize spoilage-related losses in the meat industry. To address the limitations of existing detection technologies, namely high cost, poor timeliness and high environmental sensitivit...
Genomic Monitoring and Engineering Stable and Safe Immortalized Cell Platforms for Industrial Cellular Agriculture [0.03%]
基因组监测和工程稳定安全的工业细胞农业 immortalized 细胞平台
Karine R D Silveira,Vanessa Haach,Ana Paula Bastos
Karine R D Silveira
Cultivated-meat production relies on robust animal cell-line engineering, scalable tissue-engineering strategies, and clearly defined regulatory standards. This review examines the developmental pipeline from primary tissue biopsy to large-...
Comparative Effects of Freeze-Drying and Sun-Drying on Phenolic Composition, Antioxidant Capacity, Microbial Characteristics, and Aroma Profile of Purple Sweet Potato-Enriched Tarhana [0.03%]
冻干和晒干对富含紫薯Tarhana酚类组成、抗氧化能力、微生物特性及香气特征比较研究的影响
Eda Elgin Kiliç,Songül Kesen
Eda Elgin Kiliç
This study investigated the effects of drying method and ingredient form on the quality characteristics of tarhana enriched with purple sweet potato (Ipomoea batatas L.). Tarhana samples were formulated with purple sweet potato in two forms...
Steam vs. Hot Water Blanching Modulates Warmed-Over Flavor in Broccoli by Preserving Cellular Structure [0.03%]
蒸汽与热水焯烫通过保持细胞结构来调节 broccoli 的加温老化风味比较研究
Mengrui Fan,Yuxiao Wang,Duanyin Gu et al.
Mengrui Fan et al.
Blanching is a critical postharvest step that influences broccoli color, texture, flavor, and nutritional quality, and may affect the formation of warmed-over flavor (WOF) related volatile compounds under thermal processing. This study comp...
Cucurbita pepo var. styriaca Seeds: Deep Insights into Polar Lipid Profile [0.03%]
Cucurbita pepo var. styriaca种子极性脂质剖面的深入研究
Annunziata Paolillo,Assunta Napolitano,Francesco Sottile et al.
Annunziata Paolillo et al.
The edible seeds of pumpkin plants (genus Cucurbita) are becoming increasingly appreciated as functional foods for their nutritional benefits, medicinal properties, and bioactive compounds, including lipids, proteins, and antioxidants. Part...
Optimization of Olive Paste Acidification with Ascorbic and Malic Acids via RSM to Maximize Oil Phenolic and Volatile Composition [0.03%]
基于RSM采用抗坏血酸和苹果酸调节橄榄酱酸度以最大化其油类、酚类和挥发物组成的优化研究
Raul Peralta,Alfonso Manuel Vidal,Francisco Espínola et al.
Raul Peralta et al.
Phenolic compounds, particularly secoiridoids derived from oleuropein and ligstroside, are the main determinants of the antioxidant capacity and health-promoting properties of virgin olive oil, yet their content is strongly affected by proc...
Protein-Carbohydrate Interactions in Food Matrices and Their Effects on Food Quality [0.03%]
食品基质中的蛋白质-碳水化合物相互作用及其对食品质量的影响
Muhammad Arif Ramzan,Anna Wang,Ligen Wu et al.
Muhammad Arif Ramzan et al.
The structure, functionality, nutritional value, and sensory properties of food are significantly influenced by interactions between proteins and carbohydrates. These interactions occur through hydrogen bonding, electrostatic forces, hydrop...
Arabinoxylan Improves Quality and Inhibits Starch Retrogradation in Mashed Potatoes Under Cold Storage [0.03%]
阿拉伯木聚糖改善 mashed potatoes 的质量并抑制冷储期间的淀粉老化现象
Siyu He,Xinyi Luo,Zifan Zhao et al.
Siyu He et al.
Mashed potatoes (MP) are widely consumed starch-based foods. However, their shelf life is limited by starch retrogradation during low-temperature storage, which causes texture hardening, water exudation, and sensory deterioration. Although ...
Changes of Physicochemical Indicators and Volatile Compounds in Grains and Liquors During the Sauce-Aroma Baijiu Brewing Process [0.03%]
固态发酵过程中酱香型白酒大曲及酒醅理化指标和挥发性化合物的变化规律研究
Shenglan Xu,Jun Xu,Qingshan Wu et al.
Shenglan Xu et al.
Sauce-aroma Baijiu is produced through a one-year cyclic process involving multiple fermentations and distillations. However, the dynamic changes and correlations among fermented grains (FG), distilled fermented grains (DG), heart liquor (H...
Structure-Function Nexus in Calcium-Induced Polysaccharide Hydrogels: From Molecular Assembly to Texture-Tailored Geriatric Diets [0.03%]
钙诱导多糖水凝胶的结构功能关系：从分子组装到老年人饮食口感定制
Huiqin Long,Yiqing Zhu,Gongjian Fan
Huiqin Long
Calcium-induced polysaccharide hydrogels have attracted growing interest in food science because of their mild gelation conditions, tunable structures, and compatibility with food-grade formulation. This review focuses on edible Ca2+-mediat...