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...
Growth Kinetics of Bacillus cereus Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production [0.03%]
生产过程中不同环境温度对糯米面团中蜡样芽孢杆菌繁殖体和芽孢生长动力学的影响
Zijie Dong,Xiao Zhang,Xiaojie Wang et al.
Zijie Dong et al.
The growth and proliferation of Bacillus cereus in the processing environment are important reasons why the cell number in the final glutinous rice product exceeds the risk threshold. This study investigated the growth kinetics of B. cereus...
Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory Evaluation [0.03%]
富含多酚的水果蔬菜香料混合粉的理化、功能、抗氧化及感官特性评价
Pramod K Prabhakar,Sanket Yadav,Yogesh Kumar et al.
Pramod K Prabhakar et al.
This study focuses on developing and characterizing polyphenol-rich particulate systems from blends of guava, beetroot, orange, and mint juices in varying proportions. The resulting particles had high yields exceeding 90%. Physical properti...
Exploring Hygienic Milk and Meat Handling Practices and Their Associated Risk Factors in and Around Ambo and Guder Towns, Ethiopia [0.03%]
探究埃塞俄比亚安博和古德城及周边地区卫生的乳肉处理实践及其相关风险因素
Beka Ararsa Desisa,Birhan Agmas Mitiku
Beka Ararsa Desisa
Food safety is crucial for life and health, as unsafe food causes a range of diseases from diarrhea to cancer. Poor food handling can lead to disease and malnutrition, affecting infants, young children, the elderly, and the sick. Meat and m...
Fabrication Water Solubility of Curcumin-Mogroside Self-Assembly Nanoparticles: Characterization, Antioxidant, and HepG2 Cell Cytotoxicity Activity Evaluation [0.03%]
姜黄素-莫格鲁辛自组装纳米颗粒的制备及水溶性、表征、抗氧化和HepG2细胞毒性活性评价
Minmin Chen,Fengling Qiu,Youzuo Zhang et al.
Minmin Chen et al.
Curcumin (CUR) is a hydrophobic polyphenol from turmeric with various biological activities. However, its poor water solubility limits its application in food and pharmaceutical fields. Here, the curcumin and mogroside (MOG) self-assembled ...
Optimization of the Fermentation Process and Sensory Evaluation of Wild Loquat (Uapaca kirkiana) Fruit Wine [0.03%]
野生洛神果（乌帕卡·基尔卡纳）发酵工艺优化及感官评价
Tatenda A Mutangadura,Shepherd Manhokwe,Talknice Z Jombo et al.
Tatenda A Mutangadura et al.
Uapaca kirkiana (family Euphorbiaceae), known as wild loquat, is a tropical indigenous fruit tree. The fleshy pulp of the U. kirkiana fruit is eaten fresh or processed into a variety of products, including juices, squashes, wines, sweet bee...
Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu [0.03%]
各种焦疏厌氧发酵微生物群落结构分析及优势产乙酸古菌的培养与鉴定
Ying Wang,Shuo Feng,Shi-Min Liu et al.
Ying Wang et al.
Jiaosu is a fermentation product using microorganisms to transform organic materials into bioactive ingredients, which plays an important role in food industry, healthcare, and environmental protection. In this study, 37 microbial strains, ...