Galactomannans: A Suitable Biopolymer to Produce Advanced Food Packaging [0.03%]
凝胶多糖：一种用于生产先进食品包装的生物聚合物
Elder Dos Santos Araujo,Jéssica de Matos Fonseca,Alcilene Rodrigues Monteiro et al.
Elder Dos Santos Araujo et al.
Galactomannans (GMs) have promising food packaging applications as edible films and coatings. These natural polysaccharides offer an environmentally friendly and sustainable alternative to conventional nonbiodegradable and nonedible plastic...
Nutritional Profile and Functional Properties of Orange-Fleshed Sweet Potato, Bambara Groundnut, and Brown Rice Blended Complementary Food [0.03%]
富含β-胡萝卜素的鲜食甜薯、非洲大豆和brown rice混合婴儿食品的营养特性及功能性质
Doreen Ehornam Alomatu,Shadrach Yankey,Linda Gyimah et al.
Doreen Ehornam Alomatu et al.
A sweet potato-based complementary food was formulated to enhance the use of locally available ingredients to address micronutrient deficiencies, particularly vitamin A deficiency in Ghana. Five complementary food blends were formulated usi...
Optimization of Enzymatic Extraction and Vacuum-Assisted Evaporation Parameters for Banana Syrup Production [0.03%]
香蕉糖浆制备中酶法提取和真空辅助蒸发工艺参数优化
Narathip Sujinda,Natthiya Chaichana,Thanapon Saengsuwan et al.
Narathip Sujinda et al.
Bananas are a widely cultivated fruit with significant nutritional and economic value; however, postharvest losses remain a major concern. This study is aimed at developing an optimized process for enzymatic extraction to produce banana syr...
Validation of Ohmic Heating Pilot Plant for Vitamin C Retention and E. coli Surrogate Inactivation on Strawberry Nectar [0.03%]
用于维生素C保留和大肠杆菌指示剂灭活的欧姆加热中试装置的验证——草莓浓汁的应用
Dario J Pavon-Vargas,Vincenzo Alfonsi,Stephane Georgé et al.
Dario J Pavon-Vargas et al.
This study validates the performance of a pilot-scale ohmic heating plant for vitamin C retention and Escherichia coli surrogate inactivation in strawberry nectar, based on thermal kinetics determined using a thermoresistometer. Initial exp...
Photoreduced Amino Acid-Capped AgCu Nanohybrids: Precision Tools for Seed-Borne Pathogen Eradication With Concurrent Growth Promotion in Sunflower Systems [0.03%]
光还原的氨基酸接枝的AgCu纳米杂化材料：同时促进向日葵生长的种子传病原菌根除精工武器
Isabela Santos Lopes,Liudmila Trotsiuk,Théo Duarte et al.
Isabela Santos Lopes et al.
Seed-borne pathogens significantly threaten crop health and food safety, negatively affecting plant growth and triggering public health risks. Traditional seed treatments with chemical fungicides have limitations, including environmental to...
Microbial Diversity, Nutritional Composition, and Health Implications of Fermented Locust Bean Seed (Dawadawa) From Ghana [0.03%]
加纳的蚕豆种子发酵品 Dawadawa 的微生物多样性、营养组成及其对健康的影响
Kwaku Moses Golly,Emmanuel Tetteh Doku,Afia Sakyiwaa Amponsah et al.
Kwaku Moses Golly et al.
Fermented foods play a vital role in global nutrition, and dawadawa, a traditional African locust bean (Parkia biglobosa) fermentation product, is a key dietary component in Northern Ghana. This study investigates the microbial diversity, n...
Impact of Storage on the Color of a Green Isotonic Beverage With β-Cyclodextrin/Chlorophyll Complexes [0.03%]
β-环糊精/叶绿素复合物绿色等渗饮料的贮藏稳定性研究
Claudio Lombardelli,Ilaria Benucci,Chiara Pippolini et al.
Claudio Lombardelli et al.
This study analyzes the stability of chlorophyll (Chl) from unsold spinach in isotonic beverages, comparing the pigment in its free form with that encapsulated in β-cyclodextrin (β-CD), after determining the inclusion ratio of 1:1. Stabil...
Effects of Selenium Application on Starch Structure, Physicochemical Properties, and Texture Properties of Rice [0.03%]
施硒对水稻淀粉结构、理化性质及蒸煮食用品质的影响
Xiaobin Tang,Rui Xu,Yong Sui et al.
Xiaobin Tang et al.
The consumption of selenium-enriched rice represents an effective approach for human selenium intake. However, the potential effects of selenium on rice texture after cooking and the physicochemical properties of rice starch remain insuffic...
Investigation of Non- Saccharomyces Yeasts for Developing Unique Flavor Profiles in Nonalcoholic Mulberry Fermented Beverage [0.03%]
开发非酒精桑葚发酵饮料独特风味的非糖酵母研究
Chommanat Kerdkhong,Rattiya Padungpol,Chalinee Khongsud et al.
Chommanat Kerdkhong et al.
This study presents an innovative exploration of non-Saccharomyces yeast strains isolated from fragrant flowers for use in mulberry juice fermentation, aiming to develop nonalcohol fermented beverages with distinctive and complex aroma prof...
Impact of Priming and Sprouting on the Quality and Functionality of Moringa oleifera Seed Flour [0.03%]
预处理对摩拉种子粉品质和功能特性的影响研究
Ruth-Ann Yaa Frimpong,Nicole Sharon Affrifah,Joris Gerald Niilante Amissah et al.
Ruth-Ann Yaa Frimpong et al.
This study is aimed at investigating the impact of physical treatments (hydropriming, alkaline-priming with 0.5% NaOH, and sprouting) as pretreatments to improve the quality of Moringa oleifera (MO) seed flour for potential use in food prod...