Impact of processing techniques on chemical compositions and sensory attributes across five types of Yunnan large-leaf teas [0.03%]
加工工艺对五种云南大叶茶化学成分和感官品质的影响
Xueqing Dang,Yunfang Li,Zixian Lv et al.
Xueqing Dang et al.
Distinct processing techniques form five types of Yunnan large-leaf teas. Besides sensory evaluation, HPLC, UHPLC-QTrap-MS/MS and HS-SPME-GC-MS were performed to explore the overall impact of processing techniques through comparisons among ...
Β-Glucanase-driven changes in β-glucan structure and metabolism throughout Hull-less barley dough fermentation [0.03%]
去壳裸大麦面团发酵过程中β-葡聚糖酶对β-葡聚糖结构和代谢的改变
Ziyuan Guo,Xin Wang,Xiaoqing Deng et al.
Ziyuan Guo et al.
Hull-less barley is an important staple crop in plateau regions; however, its elevated β-glucan (BG) content often compromises dough quality. In this study, we investigated the mechanisms underlying β-glucanase (BGS)-mediated enhancement ...
Modification of wheat starch-long chain inulin complexes by high-power ultrasonication combined with heat treatments: Physicochemical and functional changes [0.03%]
高强度超声与热处理改性小麦淀粉-长链低聚果糖复合物的物理化学性质和功能特性
Chia-Ching Yen,Ping-Hsiu Huang,Ruei-Fu Chen et al.
Chia-Ching Yen et al.
This study investigated wheat starch (WS)-long-chain inulin (LCI) complexes treated with high-power ultrasound (UA) (1200 or 1500 W, 75 °C water bath, 30 or 180 s (s)). This study showed that the UA-treated WS-LCI composites of each group ...
Bidirectional effects of cuminaldehyde-pepsin interaction on enzymatic and antioxidant activity: Potential implications for gastrointestinal health and disorder modulation [0.03%]
Cuminaldehyde与胃蛋白酶相互作用的双向效应：对酶和抗氧化活性的影响及潜在的胃肠健康和疾病调节意义
Yunqi Li,Jinping Li,Jianjian Yin et al.
Yunqi Li et al.
Pepsin is the primary proteolytic enzyme in the stomach and plays a pivotal role in gastric protein digestion, with dysregulation closely associated with gastrointestinal functional disorders. Cuminaldehyde, a dietary phytochemical abundant...
Preparation of fermented plant-based beverages using grape seed: Comparison of lactic acid bacteria strains, physicochemical characteristics and flavor profiles [0.03%]
基于植物发酵饮料的制备及葡萄籽中乳酸菌菌株的比较、理化特性和风味分析
Ruiguo Cui,Yuting Xiao,Lixiang Huai et al.
Ruiguo Cui et al.
Grape seed is typically regarded as by-products of wine and grape juice processing. In this study, the fermented plant-based beverages (FPB) were prepared by different lactic acid bacteria (LAB) strains fermentation using grape seeds. The c...
Comparative assessment of drying kinetics and physicochemical properties of vegetables under different solar drying methods [0.03%]
不同太阳能干燥方法下蔬菜干制动力学及理化性质的比较分析
Seid Reza Falsafi,Ramin Gooruee,Hamid Reza Gazor
Seid Reza Falsafi
This study compared drying kinetics, physicochemical quality, and sensory attributes of onion (Allium cepa L.) and mint (Mentha piperita L.) processed by solar tent drying (STD), sun drying (SD), and shade drying (ShD). According to the res...
Mild thermal unfolding of pea protein enhances curcumin binding and interfacial properties of the resulting complexes [0.03%]
温和热变性后的豌豆蛋白可以增强与姜黄素的结合以及所得复合物的界面性质研究
Lijuan Luo,Ping Li,Hui Yang et al.
Lijuan Luo et al.
This study investigated how thermal treatment (80-100 °C) alters the structure of pea protein isolate (PPI) and affects curcumin encapsulation and the interfacial properties of PPI-curcumin complexes. Heating induced progressive tertiary l...
Effects of adding various salted seafood (jeotgal) types on the microbial, metabolic, and sensory dynamics of kimchi during fermentation [0.03%]
不同盐渍海鲜（介加尔）对发酵过程中泡菜的微生物、代谢和感官特性的影响
Ju Young Lim,Yun-Jeong Choi,Ji-Young Choi et al.
Ju Young Lim et al.
Kimchi is a traditional Korean fermented dish in which salted seafood is widely used; however, its specific role in fermentation remains unclear. This study investigated the impact of four salted seafoods (anchovy, cutlass offal, yellow cro...
Physicochemical properties of amyloid-like fibrils from ultrasonication-induced plum seed protein-catechin conjugates [0.03%]
超声处理诱导的杏仁蛋白-儿茶素共轭物中类淀粉样纤维的理化性质研究
Fan Zhao,Yongtuo Zhang,Jinyao Zha et al.
Fan Zhao et al.
Amyloid-like fibrils show promise as natural functional ingredients in the food industry owing to their distinctive structure and properties. However, the compact conformation of many plant proteins often limits the efficient production of ...
Development of an indirect competitive chemiluminescent enzyme immunoassay for ethanamizuril residue detection in eggs and feed [0.03%]
一种检测饲料和鸡蛋中乙酰甲喹残留的间接竞争型化学发光免疫分析方法的研究开发进展
Xingdong Yang,Lihua Wu,Chenchen Wang et al.
Xingdong Yang et al.
Ethanamizuril (EZL), a newly developed antiparasitic drug, is expected to be widely used in poultry production in the future, but its residues in eggs and feeds pose potential risks to food safety. This study developed an indirect competiti...