Unraveling the distinctive features of sour shrimp paste: A comparative analysis with conventional shrimp paste based on aroma and microbiota profiles [0.03%]
Weixi Yang,Jiahui Shi,Yuxiang Gu et al.
Weixi Yang et al.
Sour shrimp paste (SSP) is a traditional fermented food produced by co-fermenting shrimp and grains. It is characterized by a unique sour and fruity aroma that contrasts with the fishy notes of conventional shrimp paste (CSP). GC-MS analysi...
Flavor and metabolite responses of Ganoderma lucidum to different drying methods: integrated electronic sensing, volatilomics, and metabolomics analysis [0.03%]
Yongtao Xia,Fuyuan Liu,Fulin Dong et al.
Yongtao Xia et al.
This study systematically investigated the effects of four drying methods, freeze vacuum drying (FD), microwave vacuum drying (MVD), hot air drying (HD), and natural drying (ND), on the flavor profile and metabolite composition of Ganoderma...
Mechanistic insights into the divergent tenderness evolution of Wenchang and Huangma chickens during coconut water stewing [0.03%]
Libao Liu,Yucan Wu,Dong Han et al.
Libao Liu et al.
This study aimed to unravel the mechanism behind the paradoxical rapid tenderization of Wenchang chicken (WC) during coconut water stewing by contrasting its behavior with Huangma chicken (YC). WC exhibited a faster heating rate, allowing i...
A data-driven roasting protocol for industrial production of fragrant camellia seed oil: Balancing flavor formation and safety control [0.03%]
Yu Li,Yubo Han,Juan Li et al.
Yu Li et al.
Fragrant Camellia seed oil (FCSO) is a unique woody oil; however, its industrial standardization is restricted due to lack of mechanistic understanding on flavor formation during roasting. This study addressed this critical gap by innovativ...
Proteomic analysis of the eating quality of humped cattle beef from Rikaze cattle under various cooking methods [0.03%]
Hao Zheng,Xiaolong Zhao,Jing Li et al.
Hao Zheng et al.
This study used proteomic analysis to evaluate how four cooking methods impact the quality of beef from Rikaze humped cattle. Conventional boiling, high-pressure boiling, roasting and frying produced varying numbers of differentially abunda...
Pulsed ultrasonic-assisted nanoliposomes co-encapsulating maize peptide and β-carotene: Structural alterations for enhanced activity and stability [0.03%]
Ying Liu,Wenjuan Qu,Liting Zhu et al.
Ying Liu et al.
Currently, the efficient co-encapsulation of different bioactives remains a challenge. To enhance the activity and stability of encapsulation systems and reduce energy consumption, this study employed pulsed ultrasonic treatment (PUT) to pr...
Structure-function relationship in nano ZnO-curcumin reinforced pea protein films prepared via high-pressure homogenization [0.03%]
Gulsah Karabulut,Vedant Mundada,Ragya Kapoor et al.
Gulsah Karabulut et al.
The design of sustainable, active packaging materials offers a promising alternative to petroleum-based plastics. This study investigated the integration of zinc oxide nanoparticles (ZnO NPs) and curcumin (Cur) into pea protein isolate (PPI...
Drivers of consumer preference for cherry tomatoes: Insights from sensory, physicochemical and flavor properties [0.03%]
Yixuan Fan,Xuemei Liu,Shaoxiang Pan et al.
Yixuan Fan et al.
Understanding the chemical drivers of consumer preference is essential for improving cherry tomato quality. This study investigated eight cherry tomato varieties by integrating consumer preference testing, trained sensory evaluation, physic...
Flaxseed feeding enriches plasmalogens and glycosphingolipids and alters the esterification site of PUFAs in egg yolk phospholipids based on lipidomics analysis [0.03%]
Yifei Wang,Le Cheng,Ming Zhang et al.
Yifei Wang et al.
This study employed lipidomics technology based on ultra-performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) to systematically analyze the effects of flaxseed-supplemented feed on the phospholipid composition of egg yolk...
Metabolic and physiological responses of adzuki bean sprouts to led light qualities: yield-quality trade-offs and targeted spectral optimization [0.03%]
Congpei Yin,Zhaojin Shi,Guoying Zhou et al.
Congpei Yin et al.
This study elucidated the regulatory effects of LED light qualities on functional components and amino acids in two adzuki bean sprout cultivars, focusing on food chemistry-based quality control. Darkness and red light promoted hypocotyl el...