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...
Investigating the Physicochemical and Antioxidant Properties of Goat Milk Enriched With Rice Extract Fermented by Exopolysaccharide-Producing Lactic Bacteria for Functional Yogurt Production [0.03%]
基于 exopolysaccharide 生产乳酸菌发酵的米提取物山羊奶的功能性酸奶的理化和抗氧化性质研究
Mohammad Hossein Maleki,Milad Daneshniya,Farzaneh Abdolmaleki
Mohammad Hossein Maleki
In recent years, the development of functional dairy products incorporating plant-based ingredients has gained considerable attention due to growing consumer interest in health-promoting foods. In this regard, the present study is aimed at ...
Potential Therapeutic Efficacy of Ferulic Acid and Its Derivatives in the Management of Cancers: A Comprehensive Analysis With Mechanistic Insight [0.03%]
丁香酸及其衍生物在癌症治疗中的潜在疗效：全面分析及机制见解
Shakil Ahmmed,Md Shimul Bhuia,Raihan Chowdhury et al.
Shakil Ahmmed et al.
Due to the increasing rate of cancer and the undesirable consequences of manufactured drugs, there is a growing interest in the development of natural products as potential remedies. Ferulic acid (FA), a phenolic substance, is found natural...