Quality and Digestibility of Gluten-Free Cookies Made From Rice Flour Substituted With Highly Enzyme-Resistant Mung Bean Starch [0.03%]
抗酶米淀粉替代大米粉谷蛋白-free饼干的品质和消化性
Nguyen Thi Mai Huong,Nguyen Ngoc Thanh Tien,Nguyen Thi Lan Phi et al.
Nguyen Thi Mai Huong et al.
Gluten-free cookie (GFC) made from rice flour is considered a healthy food for people suffering from celiac disease. This study was aimed at developing GFCs supplemented with highly enzyme-resistant mung bean starch (HERS) and evaluating th...
Modeling of Escherichia coli and Listeria monocytogenes Inactivation in Human Milk With a Batch UV-C System: Effect of Agitation, Temperature, and Solids Content [0.03%]
辐照消毒人类母乳中大肠杆菌和单核细胞增生性李斯特菌的模型：搅拌、温度及固形物含量的影响
Maíra Otoni Silva,Eliznara Fernandes Correia,Lahis Hamanda Andrade de Castro et al.
Maíra Otoni Silva et al.
This study was aimed at evaluating the influence of agitation intensity, initial temperature, and total solids content of milk on the inactivation of Escherichia coli and Listeria monocytogenes by UV-C radiation, with emphasis on a UV-C sys...
Survival of Staphylococcus aureus in Pasteurized White Cheese Preserved Under Different Storage Conditions and Brine Concentrations [0.03%]
不同贮存条件及盐水浓度下巴斯德氏杀菌白 cheese 中金黄色葡萄球菌的存活状况
Rnad Haddad,Murad Al-Holy,Amin N Olaimat et al.
Rnad Haddad et al.
Contamination of brined white cheese (BWC) with pathogenic bacteria is a major concern in the Mediterranean region. This study aimed to investigate the survival capability of Staphylococcus aureus in white cheese immersed into different bri...
Utilization of Tomato (Solanum lycopersicum) Peel Powder as a Flavor Enhancer and Natural Antioxidant in Sausage Formulation [0.03%]
番茄皮粉在香肠配方中的风味增强和天然抗氧化作用研究
Xuyuan Nie,Meina Jiang,Kai Wang et al.
Xuyuan Nie et al.
This research was aimed at investigating the potential of utilizing antioxidant-rich tomato peels, an underutilized byproduct in agroindustry, for enhancing the quality and nutritional attributes of sausages. The study incorporated varying ...
Enhancing the Nutritional Value and Antioxidant Activity of Auricularia polytricha Through Efficient Utilization of Agricultural Waste [0.03%]
利用农业废弃物高效利用提升金针菇的营养价值和抗氧化活性
Zaili Qin,Nan Wu,Entaj Tarafder et al.
Zaili Qin et al.
Auricularia polytricha, a nutritious edible wood-rotting mushroom, faces cultivation challenges due to the limited availability of wood chips. It is urgent to find suitable flat substitutes to replace the current material. This study explor...
Impact of Fermentation on Bacterial and Fungal Microbiome Interactions in Pla-Ra, a Traditional Thai Food [0.03%]
发酵对Pla-Ra（传统泰国食品）中细菌和真菌微生物组相互作用的影响
Thatsanapong Pongking,Xiuqiang Chen,Keerapach Tunbenjasiri et al.
Thatsanapong Pongking et al.
Pla-ra, a traditional Thai fermented fish product, undergoes complex microbial and biochemical transformations that contribute to its unique flavor and aroma. This study investigated the effects of fermentation on the microbiome of pla-ra, ...
Understanding the Effect of Diluents on Powder Flow and Tablet Properties of Poorly Compressible Black Pepper Extract Using Mixture Design Approach [0.03%]
采用混合设计方法研究赋形剂对不易压缩的黑胡椒提取物粉体流动性和片剂性质的影响
Chaowalit Monton,Jirapornchai Suksaeree
Chaowalit Monton
The application of black pepper extract in dietary supplement formulations is often limited by its inherently poor compressibility, which renders direct compression into tablets problematic. Therefore, the selection of appropriate diluents ...
Comparative Metabolomic and Pharmacognostic Analysis of Ocimum basilicum L. Extracts: Insights Into Antioxidant, Toxicity, and Anticancer Potentials [0.03%]
罗勒提取物的比较代谢组学和药用植物鉴定分析：抗氧化、毒性和抗肿瘤潜力的新见解
Vaibhavi Srivastava,Ann Maria Joseph,Priyesh Kumar et al.
Vaibhavi Srivastava et al.
Purpose: Ocimum basilicum L., a medicinal herb from the Lamiaceae family, has been traditionally used to treat various diseases. Plant extracts are valued in therapeutic medicine for their rich bioactive compounds. Select...
Combined Effect of DNase I and Proteinase K on Dual-Species Biofilm of Campylobacter jejuni and Acinetobacter baumannii [0.03%]
DNase I和蛋白酶K对Campylobacter jejuni和Acinetobacter baumannii双菌生物被膜的联合作用效果
Joo Young Lee,Joo-Sung Kim
Joo Young Lee
In food-associated environments, foodborne bacteria can form biofilms that are likely to exist as multiple species and are potentially a food safety concern. In this study, we focused on the effects of DNase I and proteinase K on dual-speci...
Sorghum and Sorghum-Based Products: Nutritional Composition, Prebiotic Potential and Health Benefits in Gut Microbiota Interactions [0.03%]
高丹香及其制品的营养价值、益生性能和对肠道微生物群的健康效益
W M A D Binosha Fernando,Rasheed A Abdulraheem,Kalmee Pramoda Kariyawasam et al.
W M A D Binosha Fernando et al.
Sorghum (Sorghum bicolor L.) is a member of the Poaceae family and is the fifth most important crop globally. Sorghum grains (SGs) are rich in health-promoting macro- and micronutrients and phytochemicals. SGs are commonly consumed as food ...