Elucidation of flavor codes in citrus fruit peels using electronic sensors, LC-MS/MS, and GC-MS combined with GC-O [0.03%]
基于电子感官、LC-MS/MS和GC-MS结合GC-O的柑橘果皮风味解析及编码研究
Hee Sung Moon,Seong Jun Hong,Se Young Yu et al.
Hee Sung Moon et al.
This study integrated biomimetic sensors with targeted taste compounds (organic acids; OAs and free sugars; FSs) and odor compounds profiling GC-MS-O to characterize citrus fruit peels (CFP) across seven cultivars. Among FSs, fructose and g...
Regulating surimi particle size promotes ice-crystal alignment and anisotropic lamellar structuring in vacuum-compressed surimi-based products: Protein conformation and microstructural insights [0.03%]
调节鱼肉蛋白纤维粒径促进真空挤压鱼肉蛋白纤维基产品的冰晶排列及层片结构各向异性：蛋白质构象和微观结构研究
Zhiwen Shen,Yaping Fu,Yuxin Ding et al.
Zhiwen Shen et al.
This study aims to investigate the influence of surimi particle size on anisotropic lamellar structure formation in restructured fish products and the mechanisms underlying the evolution of associated microstructures and protein conformatio...
Comparative analysis of the fine molecular structures and pasting properties of zhiqu and bread wheat starch [0.03%]
支链和面包小麦淀粉精细分子结构及糊化性质 comparative study
Zhenbing Ma,Yuanyuan Tian,Rong Xiong et al.
Zhenbing Ma et al.
Wheat serves as raw material for daqu and bread production, while starch fine structure and pasting properties differ poorly understood between zhiqu and bread wheat cultivars. This study determined the starch-related properties of the two ...
Characterization of saponin biotransformation driven by intrinsic proteins in Aralia elata leaves [0.03%]
白英叶内生蛋白驱动的皂苷生物转化特性研究
Ke-Wen Guo,Li-Juan Ma,Yu-Xin Kan et al.
Ke-Wen Guo et al.
Aralia elata (Miq.) Seem. a nutrient-rich wild vegetable widely consumed in Northeast Asia, is abundant in triterpenoid saponins. Methanol and water are commonly used for phytochemical extraction and food processing, respectively. Although ...
Exploring the metabolic characteristics of fresh-cut sweet potatoes at different storage times based on untargeted metabolomics [0.03%]
基于非靶向代谢组学的贮藏不同时间鲜切甘薯代谢特征解析
Xiaolin Wan,Xiuzhi Wang,Moxian Chen et al.
Xiaolin Wan et al.
Sweet potato (Ipomoea batatas (L.) Lam.) is an important tuber crop. This study employed LC-MS/MS to investigate metabolic responses in fresh-cut purple sweet potatoes during short-term storage (0-5 d). Fresh cutting and storage jointly rep...
Physicochemical characterisation of iron oxides and hydroxides applied as food additive E 172 [0.03%]
用作食品添加剂E 172的铁氧化物和氢氧化物的理化表征
Lisa Siciliani,Francesco Fumagalli,Jessica Ponti et al.
Lisa Siciliani et al.
Within the European Union, iron oxides and hydroxides with specifications defined in Commission Regulation No 231/2012 are allowed as food additive E 172 in numerous food categories. In this work, a detailed physicochemical characterisation...
Probiotic-driven modifications in structural properties enhance protein digestibility and amino acid availability in yogurt [0.03%]
发酵乳中益生菌驱动的结构特性改良提高其蛋白消化率和氨基酸利用率
Caiziyu Yu,Shusen Li,Xiyu Qin et al.
Caiziyu Yu et al.
Probiotic fortification can remodel yogurt gel matrix, thereby modulating protein digestion and absorption, yet precise mechanisms and strain-specific effects remain insufficiently characterized. In this study, yogurts added with Bifidobact...
Moderate moisture evaporation strengthens the network structure and practical features of konjac glucomannan/soy protein isolate system during drying process [0.03%]
中等干燥条件下魔芋葡甘聚糖/大豆分离蛋白体系干制过程中的网络结构及实际应用性能增强效应研究
Wenyao Tu,Xizhong Liu,Kao Wu et al.
Wenyao Tu et al.
The effect of thermal radiation drying (TR) and thermal convection drying (TC) methods on drying kinetics and physicochemical properties of konjac glucomannan/soybean protein isolate (KGM/SPI) gels was comparatively evaluated. Upon heating,...
Upcycling clarified and decolorized red beet waste into a sustainable glucose syrup alternative for ice cream production [0.03%]
通过升级回收法制备可持续的冰糖浆以用于冰淇淋生产
Tahra ElObeid,İlyas Atalar,Burcu Tüzün et al.
Tahra ElObeid et al.
This study aimed to determine the potential use of the liquid waste (RBLW, ∼12.0°Bx) generated after pigment extraction from industrial red beet (RB) (Beta vulgaris L.) juice concentrate during the production of RB extract powder as an al...
Varietal differences and process adaptability for precision processing of Lentinula edodes: a systematic evaluation based on volatile and non-volatile flavor compounds [0.03%]
基于挥发性和非挥发性风味化合物的精准加工适应性的品种差异性及系统评价研究
Ran Zhang,Xinyi Zhao,Ruotong Bao et al.
Ran Zhang et al.
Lentinula edodes (L. edodes) is a major subject for natural seasoning development due to its variety and umami flavor. However, variety diversity and lack of standardized extraction techniques constrain its precise processing and utilizatio...