Magnetic field-assisted thawing enhances quality attributes, microstructure, and sensory properties of glutinous rice Daifuku [0.03%]
磁场辅助解冻改善黏性水稻大福的品质、微观结构及感官特性
Mengzi Nie,Yue Zhang,Yu Tian et al.
Mengzi Nie et al.
Freezing and thawing significantly affect the texture and flavor of glutinous rice-based desserts like Daifuku. This study investigated the impact of magnetic field-assisted thawing (MFT) on Daifuku quality, comparing it with conventional r...
Flavor enhancement of summer-autumn black tea through synergistic processing with mixed fruit juice: a metabolomics analysis [0.03%]
混合水果汁协同处理增强夏秋红茶风味的代谢组学分析
Baogui Liu,Mengfan Niu,Yunxian Wang et al.
Baogui Liu et al.
Tea processed from the leaves harvested in the summer and autumn is often characterized by a pronounced bitterness and astringency, coupled with an aroma profile that lacks complexity. This study aimed to enhance the flavor of summer-autumn...
Design and characterization of a pH-responsive intelligent active film for monitoring and preserving fish freshness [0.03%]
一种用于监测和保鲜鱼鲜度的智能ph响应型活性薄膜的设计与表征
Ye Dong,Lvxuan Zheng,Ying Yang et al.
Ye Dong et al.
An active intelligent packaging film (COL/CS/ZnO/ATH) was developed based on a collagen (COL), chitosan (CS), and nano-ZnO composite matrix, incorporating anthocyanins (ATH) extracted from red cabbage as a natural pH-sensitive indicator. FT...
Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment [0.03%]
发芽预处理增强烘烤花生油的风味和氧化稳定性
Gul Nawaz,Wen-Ting Yin,Guang-Yong Qin et al.
Gul Nawaz et al.
This study investigated the effects of short-term peanut germination (0-48 h, 25 °C, 85% relative humidity) prior to microwave roasting (540 W, 8 min) on the flavor and oxidation stability of hydraulic-extracted peanut oil. Extended germin...
Selenium-enriched strawberry-sea buckthorn-yam juice fermented by Weissella cibaria and Pediococcus acidilactici: antioxidant, flavor, and immunomodulatory effects [0.03%]
富硒草莓沙棘山药汁经Weissella cibaria和Pediococcus acidilactici发酵：抗氧化，风味及免疫调节作用
He Xu,Chunlin Ban,Dezhen Wang et al.
He Xu et al.
A novel selenium-enriched fruit and vegetable juice (SFVJ) was produced through the co-fermentation of sea buckthorn, strawberry, and Chinese yam juices using Weissella cibaria DSE605 and Pediococcus acidilactici DSE72. Fermentation facilit...
Uncovering aroma profile and key odorants of Zisun tea: insights from grades and cultivars [0.03%]
子笋茶香气成分分析及关键香气物质鉴定：级次与品系的视角
Liqing Mei,Xiaomei Mao,Wenhan Fan et al.
Liqing Mei et al.
Zisun tea, produced in Changxing, China, holds a profound historical heritage and has significantly influenced the tea culture in numerous tea-producing and consuming countries worldwide. Despite its high reputation, the flavor profile of Z...
Physicochemical and structural properties of myofibrillar proteins in abalone (Haliotis discus hannai): Effects of pulsed electric fields [0.03%]
脉冲电场对鲍鱼（Haliotis discus hannai）肌原纤维蛋白的理化性质及结构的影响
Zhao-Ming Lin,Hai-Hong Wu,Jia-Yin Huang et al.
Zhao-Ming Lin et al.
This study explored how pulsed electric field (PEF) treatment at voltages of 10 - 30 kV affects the properties of abalone myofibrillar protein (MP). As voltage increased, compared with control, solubility, fragmentation index, carbonyl cont...
Influence of different yeast mannoprotein extracts on the evolution and stability of vitisins [0.03%]
不同酵母甘露聚糖提取物对葡萄酒中维蒂辛类化合物演进及稳定性的影响研究
María Oyón-Ardoiz,Elvira Manjón,María Teresa Escribano-Bailón et al.
María Oyón-Ardoiz et al.
In this study, the effects of eight mannoprotein-rich extracts obtained from Saccharomyces and non-Saccharomyces yeasts on vitisin formation and color evolution were evaluated in a model wine system. Results showed that the accumulation of ...
Ultrasound-assisted ionic extraction modulates the structural, interfacial, and digestive properties of Protaetia brevitarsis larval proteins [0.03%]
超声波辅助离子提取调节Protaetia brevitarsis幼虫蛋白质的结构，界面和消化特性
Yea-Ji Kim,Ji Yoon Cha,Jeong-Heon Kim et al.
Yea-Ji Kim et al.
This study compared proteins from Protaetia brevitarsis larvae (PBP) extracted using water or a salt solution, with and without ultrasonication. Water extraction combined with ultrasonication (DW-US) resulted in the highest extraction yield...
Rheological, textural, and structural properties of heat-induced yam starch gels: Effects of high-amylose mung bean starch [0.03%]
高直链豆粉对热诱导芋头淀粉凝胶流变性、质地和结构的影响
Cong Min,Miao He,Rongxiang Wang et al.
Cong Min et al.
Yam starch (YS) has inherently weak gel strength because of its high amylopectin content, which critically restricts its advanced applications in the food industry. This study investigated the effect of incorporating high-amylose mung bean ...