Country-Level Bibliometric Analysis of Edible Insect Research: Geographic Distribution and Contributions to Advancing Sustainable Alternatives for Food and Feed [0.03%]
食虫研究的国家水平引文计量分析：地理分布和对可持续食品和饲料替代品发展的贡献
Budi Wardiman,Asmuddin Natsir,Syahriani Syahrir et al.
Budi Wardiman et al.
This study examines global research trends in edible insects using a bibliometric approach to evaluate country contributions, which are essential for understanding the geographic distribution of research capacity, funding availability, and ...
An Innovative Method of Obtaining Herbal Propolis Extracts and Application of its Spray-Dried Form as Natural Food Preservatives [0.03%]
一种获得植物蜂胶提取物的创新方法及其喷雾干燥形式作为天然食品防腐剂的应用研究
Michał Miłek,Ewelina Sidor,Radosław Bonikowski et al.
Michał Miłek et al.
An innovative method of production of the herbal propolis extract (PE) with a masked scent of propolis suitable for food applications was proposed. The obtained extracts based on propolis and selected dried herbs were compared in terms of a...
Dough Rheology, Physicochemical and Sensory Qualities of Muffins Made From Wheat-Partially Defatted Peanut Composite Flour [0.03%]
花生部分脱脂粉和小麦复合粉的曲奇品质属性分析
Tengetile Mkoko,Solomon W Kidane,Jeremiah S Shelembe et al.
Tengetile Mkoko et al.
Peanuts are nutritious, containing antioxidants and health benefiting and promoting bioactives. Moreover, they have excellent amino acid profiles composed of 20 amino acids making them an important ingredient to enhance the quality baked pr...
Production and Quality Characteristics of Starter Culture Fermented Aliha, a Maize-Based Indigenous Fermented Beverage [0.03%]
发酵艾拉的生产及其品质特性分析——一种以玉米为基础的本土发酵饮料
Felix Kwashie Madilo,Emmanuel Letsyo,Nii Korley Kortei et al.
Felix Kwashie Madilo et al.
Probiotics are beneficial microorganisms that are used as starter cultures to improve the safety, sensory qualities, and nutritional properties of the final products. Therefore, this study was designed to use selected lactic acid bacteria (...
Biometric Indicators, Gelatin Yield, and Functional Properties of Fish Scale Waste From Three Species With Different Trophic Levels [0.03%]
三种不同营养级鱼类的鱼鳞废料的生物计量学指标、明胶得率及功能性属性
Hafrijal Syandri,Netti Aryani,Azrita Azrita
Hafrijal Syandri
Gelatin is a widely used food additive due to its ability to form gels and provide elastic texture to various food and feed products. This study evaluated the biometric characteristics as well as the physicochemical and functional propertie...
Molecular Characterization of Culturable Yeasts and Nonspore-Forming Bacteria Associated With Fermented Kapok Seeds (Kantong), a Traditional Food Condiment in Ghana [0.03%]
加纳传统食品调料发酵丝绵籽(Kantong)中可培养的酵母和非芽孢细菌的分子特征化研究
Elmer Nayra Ametefe,Line Thorsen,Harry Danwonno et al.
Elmer Nayra Ametefe et al.
Fermented kapok seeds, known as kantong in northern Ghana, serve as a traditional food condiment which provides flavor and improves the protein content of soups. In this study, the occurrence of yeasts, lactic acid bacteria (LAB), and other...
Statistical Optimization of Culture Conditions for Enhanced Biomass Yield of Lactobacillus acidophilus CM1 Using Plackett-Burman and Response Surface Methodology [0.03%]
Plackett-Burman和响应面法优化嗜酸乳杆菌CM1的发酵培养条件以提高细胞干重
Khushboo Rajput,Amar Yasser Jassim,Ameer Abbas Mohammed et al.
Khushboo Rajput et al.
This study is aimed at enhancing the biomass yield of Lactobacillus acidophilus CM1 by identifying and optimizing critical growth parameters. Using the Plackett-Burman design (PBD), 11 physical and chemical variables were screened, of which...
Substitution of Wheat Flour by Extrudate Orange Peel Dietary Fiber Concentrate in Biscuits: Changes in Mixolab Thermomechanical Behavior, Flour Technofunctionality, and Water Sorption Isotherm Properties [0.03%]
橙皮纤维浓缩物挤压产物替代饼干中小麦粉对其Mixolab温机械行为、面粉工艺功能特性及水分等温吸附性质的影响
Luis Eduardo Garcia-Amezquita,Viridiana Tejada-Ortigoza,Mayra Deyanira Ramírez-Aguirre et al.
Luis Eduardo Garcia-Amezquita et al.
Applicability of dietary fiber concentrates (DFCs) from fruit byproducts in food formulations is limited by the high proportion of insoluble dietary fiber (IDF) and its negative effect on sensory and functional quality. Extrusion modifies d...
A Review of the Role of Paraprobiotics in the Formulation of High-Protein Ice Cream as an Advanced Functional Food [0.03%]
益生因子在高蛋白冰淇淋中的应用研究及其功能性评价综述
Seyed Ali Issazadeh,Samaneh Hatami
Seyed Ali Issazadeh
Paraprobiotics are nonvital bacteria that have health benefits. Recently, they have been incorporated into dairy products as supplements to probiotics. The advantages of using paraprobiotics mainly include superior resistance to processing ...
Exploring Culinary Methods to Reduce Sodium Intake: The Impact of Flavorings and Salt Addition Timing in Boiled Chicken [0.03%]
探究烹饪方法降低钠摄入量的效果：香辛料和鸡肉煮制加盐时间对其风味影响的研究
Raphael Monod,Thierry Thomas-Danguin,Henriette L de Kock
Raphael Monod
The overconsumption of salt is a social concern and has consequences for human health. Discretionary salt contributes to salt intake but has received very little attention thus far, and recommendations do not precisely targeted discretionar...