Effect of chitosan and ε-Polylysine composite coating on postharvest quality maintenance and disease resistance of fresh Tremella fuciformis [0.03%]
壳聚糖和ε-聚赖氨酸复配涂膜对银耳鲜品贮藏品质及抗病性的影响
Yusha Liu,Junzheng Sun,Mengjie Yang et al.
Yusha Liu et al.
Postharvest quality deterioration limits the commercial value of fresh Tremella fuciformis. This study investigated the effects of a chitosan (CTS) and ε-polylysine (ε-PL) composite coating on T. fuciformis stored at 25 °C. The treatment...
Nutritional dynamics and untargeted metabolomics reveal breed and lactation-dependent shifts in goat milk composition: from colostrum to mature milk [0.03%]
营养动力学和非目标代谢组学揭示了山羊奶的成分变化：从初乳到成熟乳
Binglin Yue,Jie Yang,Donghua Su et al.
Binglin Yue et al.
This study profiled the nutritional, safety, and metabolic evolution of milk from Chuanzhong Black (CBG) and Jianzhou Big-Ear (JBG) goats during early lactation (days 1-35). Results revealed that colostrum in both breeds contained superior ...
Spray-dried microencapsulation enhances the antioxidant efficacy of Artemisia herba-alba extract in butter: insights from volatile profiling and multivariate analysis [0.03%]
喷雾干燥微包封技术可增强阿拉伯白蒿提取物在黄油中的抗氧化功效：挥发性化合物分析及多变量分析的见解
Sara Lemmadi,Faiza Adoui,Emilie Descours et al.
Sara Lemmadi et al.
The oxidative stability of butter enriched with an ethanolic extract of Artemisia herba-alba was evaluated in free and spray-dried microencapsulated forms. LC-HR-MS/MS identified 26 phenolic compounds, showing a total phenolic content of 94...
Mitigating long-term deterioration of frozen dough: Isothermal-buffered frozen storage for stabilizing water mobility and the gluten-starch network [0.03%]
缓解冷冻面团长期劣变的新途径：等温缓冲冻结贮藏调控水分迁移及蛋白质-淀粉网络稳定性
Shuang Li,Zixuan Wu,Xianghong Li et al.
Shuang Li et al.
Long-term quality deterioration remains a major challenge for the frozen dough industry. This study evaluated an isothermal-buffered frozen storage (IFS) against conventional air frozen storage (AFS) over 60 days. Results showed that the hi...
Dynamic changes of physicochemical, microbial, and flavor characteristics in Xinjiang rawish cereal vinegar fermentation [0.03%]
新疆(rawish)米醋发酵过程中理化、微生物和风味的变化动态监测
Huizhen Wang,Xinwei Wang,Xin Zhou et al.
Huizhen Wang et al.
Rawish cereal vinegar is a traditional acidic condiment in Xinjiang, China. This study employed high-performance liquid chromatography (HPLC), gas chromatography-mass spectrometry (GC-MS), and high-throughput sequencing (HTS) to systematica...
Study on the impact of Hfq regulation on spoilage odor formation by Pantoea agglomerans inoculated onto chilled chicken meat [0.03%]
植物性假单胞菌HFQ调控对冷却鸡肉败坏过程中异味形成影响的研究
Xiaochen Wang,Yuhang Ma,Yafeng Wang et al.
Xiaochen Wang et al.
To investigate the impact of Pantoea agglomerans on chicken meat spoilage and the regulatory role of Hfq, wild-type and ΔHfq strains were inoculated onto chilled chicken meat. Microbial and physicochemical properties were monitored at 4 °...
Enhancement of "Laohan" melon wine quality via co-fermentation with Saccharomyces cerevisiae and lactic acid bacteria [0.03%]
Saccharomyces cerevisiae和乳酸菌共发酵改善“老人”蜜瓜酒品质
Yue Hu,Yun Xie,Yiwen Chen et al.
Yue Hu et al.
To examine the impact of co-fermentation with S. cerevisiae and lactic acid bacteria (LAB) on the quality of Laohan melon wine (LMW), this study evaluated the basic physicochemical properties, antioxidant activities, amino acids, organic ac...
Citrus-leaf microemulsion controls postharvest mold through membrane disruption and host defense enhancement [0.03%]
柑橘叶微乳剂通过破坏膜和增强宿主防御来控制采后霉菌
Lan-Tu Xiong,Jing Yi,Jiayu Xu et al.
Lan-Tu Xiong et al.
Postharvest fungal decay causes substantial losses in the global citrus industry. To address fungicide resistance and waste management, this study developed a circular "from-tree-to-fruit" strategy, valorizing citrus leaf residues into a st...
Fermentation with Lactobacillus reuteri and Lachancea fermentati improves the bioactivity and flavor-sensory characteristics of Rosa roxburghii Tratt. juice [0.03%]
植物乳杆菌和发酵毕赤酵母联合发酵改善蔷薇仁果汁的生物活性及感官品质
Jing Wang,Qiang Zhu,Mingyi Yu et al.
Jing Wang et al.
The application of Rosa roxburghii Tratt. (RRT) is restricted by its astringency despite its rich nutrient content. This study employed mixed fermentation of RRT juice using Lachancea fermentati and Lactobacillus reuteri. The results showed...
Extraction method shapes the structure and fermentation behavior of white kidney bean episperm polysaccharides in gut microbiota of the elderly [0.03%]
提取方法塑造了白扁豆种皮多糖在老年人肠道菌群中的结构和发酵行为
Yimei Hu,Xinyang Li,Caiping Duan et al.
Yimei Hu et al.
Aging is often accompanied by gut microbiota dysbiosis. Dietary supplementation with polysaccharides offers a promising, cost-effective approach to restore microbial balance and support healthy aging. This study investigated structural char...