Formulation and Quality Assessment of a Functional Foléré Beverage Enriched With Tamarind Pulp [0.03%]
添加番石榴浆和芒果浆的塔布斯饮料的功能性配方及品质评价
Yaya Bruno Foundikou,Darman Roger Djoulde,Harouna Difo Voukang et al.
Yaya Bruno Foundikou et al.
Foléré is a traditional Cameroonian non-alcoholic beverage derived from the calyx of Hibiscus sabdariffa. This study evaluated the nutritional, bioactive, physicochemical and microbiological properties of foléré enriched with tamarind (...
Fingerprinting of Green Arabica Coffee Volatile Organic Compounds (VOCs): HS-GC-IMS Versus GC × GC-MS [0.03%]
绿色阿拉比卡咖啡挥发性有机化合物(HS-GC-IMS与GC×GC-MS指纹图谱的对比)
Matteo Bordiga,Vincenzo Disca,Marcello Manfredi et al.
Matteo Bordiga et al.
This study compared two nontargeted analytical techniques-headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) and comprehensive two-dimensional gas chromatography-mass spectrometry (GC × GC-MS)-to fingerprint the volatile or...
Microbial Strains in Fermented Dairy: Unlocking Biofunctional Properties and Health Benefits [0.03%]
发酵乳制品中的微生物菌株：解锁生物功能性质和健康益处
Anuradha Wijesekara,Viraj Weerasingha,Shishanthi Jayarathna et al.
Anuradha Wijesekara et al.
Fermented dairy products like yoghurt, cheese, and kefir are essential for human nutrition and health. They offer a wide range of biofunctional properties, providing unique flavors along with substantial nutritional and therapeutic benefits...
Analysis of the Nutritional Content, Phytochemicals, and Antioxidant Properties of the Unexploited Wild Grape Variety Ampelocissus indica (L.) Planch in Comparison to Vitis vinifera L [0.03%]
与培育品种葡萄(Vitis vinifera L.)相比，对未开发利用的野葡萄(Ampelocissus indica)营养成分、植物化学物质和抗氧化性能进行分析研究
Wathsala Jayani Nandasiri,Isurika Rosini Fernando,Champa Disala Jayaweera
Wathsala Jayani Nandasiri
Ampelocissus indica (L.) Planch is an unexplored wild grape variety grown in Sri Lanka. This article is aimed at comparing the nutritional, antioxidant, and phytochemical composition of A. indica with the commercial variety Vitis vinifera t...
Assessment of the Applicability of Coconut and Skim Milk Powder as a Carrier for Lactic Acid Bacteria on Their Performance During Production of Ting [0.03%]
评定椰子奶和脱脂奶粉作为益生菌在生产TING过程中性能载体的适用性研究
Nontobeko Xolisiwe Zulu,Angela Parry-Hanson Kunadu,Eugenie Kayitesi et al.
Nontobeko Xolisiwe Zulu et al.
The demand for dried starter cultures that are specific to indigenous fermented food products is increasing. In most cases, skim milk (SM) powder is used as a cryoprotectant for microbial cell protection during the preparation of starter cu...
Therapeutic Potentials of Jamun (Syzygium cumini) and Its Integration Into Modern Food Technologies: A Review [0.03%]
贾门（Syzygium cumini）的治疗潜力及其与现代食品技术整合的综述研究
B S Adithya,Mohammed Nayeem,Narashans Alok Sagar et al.
B S Adithya et al.
In a world where consumer preferences continue to pivot toward healthier and eco-conscious choices, jamun (Syzygium cumini) emerges as an underutilized resource with untapped potential. Despite the abundance of phytochemicals, the fruit als...
Harnessing Flowering Bund Plants Through Ecological Engineering to Improve Biological Control of Tungro Virus Vectors in Indonesian Rice Fields Agroecosystem [0.03%]
通过生态工程利用开花性稻田杂草提高印度尼西亚水稻生态系统中丛枝病毒载体生物防治的效率
Nur Rosida,Elisurya Ibrahim,Wasis Senoaji et al.
Nur Rosida et al.
Ecological engineering (EE) has emerged as a promising strategy for managing insect pests in rice ecosystems by reducing dependency on chemical pesticides. However, the survival of parasitoids and predators in rice habitats is often limited...
Characterisation and Hypolipidaemic Effects of Tlayudas, Widely Consumed Tortillas, Containing Ganoderma lucidum Extracts on an In Vivo Model of Hypercholesterolaemia [0.03%]
富含灵芝提取物的塔拉尤达（玉米薄饼）的表征及其降血脂作用的体内高胆固醇血症模型研究
Grace Preciado Iñiga,Daniel Martínez-Carrera,María E Meneses et al.
Grace Preciado Iñiga et al.
Tlayudas, a variant of tortillas, are a highly consumed and low-cost traditional Mexican food, typical of the Oaxaca region. We developed new functional food products from tlayudas (T) containing standardised hydroalcoholic extracts (T + Gl...
Nutrient Content, Functional Properties and Acceptability of Rock Buns Formulated From Freeze-Dried Detroit Dark Red Beetroot Pomace Flour [0.03%]
冻干Detroit Dark Red甜菜渣粉质构性、功能性及接受度研究岩烧面包中的应用
Isaac Amoah,Ransford Opoku Asante,Rose Attakora et al.
Isaac Amoah et al.
Beetroot pomace is an underutilised food by-product obtained from the processing of beetroots. However, its rich source of nutrients makes it a potential ingredient for utilisation in rock bun development. The aim of the study was to invest...
Impact of Fish By-Product Hydrolysates, a Novel Food, on the Nutritional and Technological Properties of Fusilli Pasta [0.03%]
一种新型食品鱼副产物酶解物对Fusilli意大利面营养和工艺特性的影响
Paula Ardila,Adrián Honrado,Juan B Calanche
Paula Ardila
This study pioneers the innovative development and comprehensive characterisation of fusilli pasta enriched with protein hydrolysates derived from underutilised fish by-products (salmon, sea bass and tuna) materials typically discarded duri...