Physicochemical and Textural Features of the Shuidong Mustard (Brassica juncea) with a 15-Day Microorganism Fermentation Under a Lower Table Salt Usage [0.03%]
低用食盐条件下寿东青仁芥15天微生物发酵的理化及质构特性分析
Ming-Yue Zhong,Ya-Zhu Xiao,Qing-Qi Guo et al.
Ming-Yue Zhong et al.
In the present study, Shuidong mustard (Brassica juncea) produced in Maoming City, Guangdong Province, was fermented at 25 °C for 15 days, using wild microorganisms and 20 g/kg table salt in water. The results showed that this fermentation...
Adriana Pavesi Arisseto Bragotto
Adriana Pavesi Arisseto Bragotto
Food safety is a fundamental pillar of public health and a prerequisite for food security, as safe food is essential to ensure that diets support both human health and well-being [...].
Effects of Controlled Atmosphere Conditions on the Quality Characteristics, Physicochemical and Antioxidant Properties of Pork Bone Broth [0.03%]
不同气调条件下猪骨高汤的品质特性、理化及抗氧化性质变化研究
Ying Su,Junli Dong,Qian Deng et al.
Ying Su et al.
Controlled atmosphere (CA) is widely employed to preserve perishable foods, yet its potential effects on the quality of thermally processed bone broth remain poorly understood. This work systematically investigated the influences of ventila...
Effects of Ammonia-Nitrogen-Reducing Biofilm on Stress Responses and Muscle Quality in Crucian Carp During Transportation [0.03%]
氨氮去除生物膜对鲤鱼运输应激反应及肌肉品质的影响
Xianxian Zhang,Liangzi Zhang,Han Yang et al.
Xianxian Zhang et al.
This study evaluated the efficacy of ammonia-nitrogen-reducing biofilms (aquatic nitrifying bacteria biofilm media, a fixed-bed biofilm capable of simultaneous nitrification and denitrification) in mitigating water quality deterioration and...
High-Intensity Ultrasound Processing of Passion Fruit Pulp: Effects on Physicochemical Properties, Microbiological Quality, Bioactive Compound Retention, and Ascorbate Oxidase Activity [0.03%]
高强度超声波处理番石榴果浆：对理化性质、微生物质量、生物活性化合物保留和抗坏血酸氧化酶活性的影响
Lorena Santos de Almeida,Fernanda Ribeiro Pitta Teixeira,Camila de Almeida Moreira et al.
Lorena Santos de Almeida et al.
This study aimed to evaluate the effects of high-intensity ultrasound (40 W/5 min), applied with and without mild heating (59 °C and 23 °C), and of pasteurization (63 °C/30 min), on the physicochemical, rheological, and microbiological p...
Effects of Co-Fermentation with Lactobacillus and Yeast on the Structural and Physicochemical Properties of Millet Starch [0.03%]
植物乳杆菌和酵母共发酵对小米淀粉结构及理化性质的影响
Xiaomin Guo,Muyao Lin,Jiaqi Liu et al.
Xiaomin Guo et al.
Based on the previously screened high-performance strain Lactobacillus LP707, this study systematically investigated the effects of its co-fermentation with yeast on properties of millet starch. By comparing starch samples from unfermented,...
The Preserving Effect of a Lemon Essential Oil‒Rutin‒Chitosan Composite Coating on Seasoned White Snakehead Fillets and Dynamic Changes in Metabolites [0.03%]
柠檬精油-芦丁-壳聚糖复合涂层对腌制过巴沙鱼片保质效果的研究及代谢组学动态变化分析
Jiaxin Han,Tianpeng Chen,Xiaolei Jiao et al.
Jiaxin Han et al.
In this study, we investigated the preservation efficacy of a lemon essential oil-rutin-chitosan (CS-LEO/NE-R) composite coating on seasoned white snakehead fillets and systematically evaluated dynamic metabolite changes via untargeted meta...
Katja Wack,Silvia Apprich,Johannes Bergmair et al.
Katja Wack et al.
The minimisation of substances of concern in packaging is a key objective of the European Union's Packaging and Packaging Waste Regulation (PPWR), complementing existing legislation governing the safety of food contact materials. Per- and p...
Grape Seed Oil Attenuates Myocardial Fibrosis by Inhibiting the PI3K/AKT Signaling Pathway [0.03%]
葡萄籽油通过抑制PI3K/AKT信号通路缓解心肌纤维化
Ruixin Jing,Pilian Niu,Ruofen Wang et al.
Ruixin Jing et al.
Background: Myocardial fibrosis (MF) results from excessive collagen deposition in the cardiac interstitium, causing structural and functional cardiac impairments that underlie multiple cardiovascular diseases. Grape seed oil (GSO), rich in...
Application of the Briggs-Rauscher Oscillatory Reaction for Tartrazine Determination in Food Dye: Spectroscopic, Microscopic, and Analytical Characterization [0.03%]
Briggs-Rauscher 振荡反应在食品着色剂 tartrazine 定量中的应用：光谱、显微及分析表征
Jelena V Senćanski,Jelena P Maksimović,Danica V Bajuk-Bogdanović et al.
Jelena V Senćanski et al.
Tartrazine (E102), a synthetic azo dye, is extensively utilized across diverse industrial sectors. Understanding the mechanisms of tartrazine degradation and identifying its breakdown products are essential for assessing its environmental f...