Functional cookies with improved flavor, digestibility and shelf life via application of Camellia seed oil-based emulsion gel for grape seed polyphenol delivery [0.03%]
一种应用山茶籽油基乳状凝胶改善葡萄籽多酚递送的功能性饼干，具有更佳的风味、可消化性和保质期
ZongHai Huang,KaiYue Liu,XinYi He et al.
ZongHai Huang et al.
To address the instability of grape seed polyphenols (GSP) and the lipid composition of traditional butter cookies, this study employed a camellia seed oil-based emulsion gel loaded with GSP as a butter substitute. Optimal conditions were e...
Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extract [0.03%]
一种策略：通过香蕉皮提取物调节美拉德反应以平衡牛肉饼品质和中度减盐之间的关系
Nayoon Park,Hye-Jin Kim,Jeong Beom Ju et al.
Nayoon Park et al.
This study evaluated banana peel extract as a byproduct-derived strategy for maintaining flavor development and product quality in moderately sodium-reduced beef patties through Maillard reaction enhancement. Patties were prepared as S (1.0...
Magnetic field-assisted immersion freezing preserves starch structure and quality of fresh waxy corn puree [0.03%]
磁场辅助沉浸冻结法保鲜鲜糯玉米泥中的淀粉结构和品质属性
Jie Fan,Hongsong Ren,Yaxuan Liao et al.
Jie Fan et al.
To improve the frozen quality of fresh waxy corn puree, this study evaluated magnetic field-assisted immersion freezing (MIF) at 5, 10, and 20 mT, compared with slow freezing (AF), air blast freezing (CF), and immersion freezing (IF). The e...
Agronomic, genetic and biotechnological approaches to lower free asparagine content in cereals: state of the art and perspectives [0.03%]
降低谷物中游离天冬酰胺含量的农学、遗传和生物技术方法：现状与展望
Elena Baldoni,Marco Napoli,Anna Szafrańska et al.
Elena Baldoni et al.
Acrylamide represents a risk to human health due tο its neurotoxicity and genotoxicity. Acrylamide is formed in a wide range of plant-derived foods during normal high-temperature cooking, and industrial processing at more than 120°C and l...
Multi-omics unravels synergistic mechanism of mixed-strain fermentation by Pediococcus acidilactici and Staphylococcus xylosus for quality and flavor improvement in low-salt yellowfin tuna dark meat fish sauce [0.03%]
多组学解开植物乳杆菌和木糖葡萄球菌混合发酵改善低盐黄鳍金枪鱼鱼露品质和风味的协同机制
Lilan You,Hui Yu,Jiaqi Wu et al.
Lilan You et al.
This study investigated the flavor regulatory mechanism of mixed-strain fermentation in low-salt fish sauce from yellowfin tuna dark meat, based on physicochemical properties, microbial communities, and metabolite profiles. Pediococcus acid...
Comprehensive profiling of anthocyanins and their derivatives in Marselan (Vitis vinifera L.) wines by UPLC-MS/MS: Influence of vintage and geographical origin [0.03%]
超高效液相色谱-串联质谱法全面分析马瑟兰葡萄酒中花青素及其衍生物：年份和产地的影响
Xianhua Zhao,Yingyue Su,Lulu Huang et al.
Xianhua Zhao et al.
A targeted UPLC-MS/MS method was developed for the comprehensive characterization of 58 anthocyanins and their derivatives (A&D) in Marselan wines. Significant differences among vintages were observed for 12 compounds, with acetylated antho...
Highly dynamic metabolic response of grapevine to water deficits reveals an adaptability to a wide range of climatic conditions [0.03%]
葡萄对缺水的高动态代谢反应表明其能够适应广泛的气候条件
Sébastien Nicolas,Benjamin Bois,Kévin Billet et al.
Sébastien Nicolas et al.
Changing climate conditions raise questions about the evolution of perennial grapevine varieties, which are grown in various places around the world, where complex interplay between environmental factors, genetics and viticultural practices...
Development of sustainable gel systems with thermo-sensitive properties by enzymatic modification of upcycled rice cake flour [0.03%]
通过酶法改性回收的大米糕粉开发具有热敏感性的可持续凝胶体系
Da-Hee Kim,Tae-Ho Choi,Ji-Hoon Park et al.
Da-Hee Kim et al.
Rice cake flour (RCF), obtained by milling byproducts generated during rice cake production, was enzymatically modified using cyclodextrin glucanotransferase (CGTase) to develop thermo-sensitive gels (TSGs). Samples prepared at different CG...
Evolution of metabolite and volatile compounds in Chinese bayberry during juice processing, fermentation, and distillation [0.03%]
中国越橘加工、发酵及蒸馏过程中的代谢产物和风味物质的变化规律
Mostafa Saeed,Chaochao Zhou,Zhuyun Chen et al.
Mostafa Saeed et al.
Chinese bayberry (Morella rubra) is an exotic fruit with a short postharvest shelf life, and its juice is valued for its distinctive aroma, making it suitable for producing characteristic liquor. Varietal differences and processing have a m...
Effect of modified atmosphere packaging on preservation property and microbial communities of golden pompano (Trachinotus ovatus) fillets during 0 °C storage [0.03%]
微改包装对金线鱼片0℃贮藏期间保藏特性及微生物群落的影响
Yisheng Huang,Zewei Zhang,Bin Zhang et al.
Yisheng Huang et al.
The effects of air packaging (AP) and modified atmosphere packaging 1 (MAP1) (50% CO₂/50% N₂), MAP2 (70% CO₂/30% N₂), and MAP3 (90% CO₂/10% N₂) on the preservation property of Golden Pompano Trachinotus ovatus stored at 0 °C were stu...