Formation of different flavor characteristics of raw- and boiled-dried oysters [0.03%]
鲜蚝和滚汤蚝干制过程中风味物质的形成机制研究
Duanquan Lin,Yu-Lei Chen,Wei-Sen Huo et al.
Duanquan Lin et al.
The release of flavor compounds in dried oysters, particularly umami amino acids, is highly dependent on the proteolytic degradation efficiency of specific targeted proteins, which is critically influenced by processing techniques. However,...
Preparation and application of modified Aronia melanocarpa pectin-whey protein stabilized clove essential oil pickering emulsion sustained-release preservative pads [0.03%]
改性越橘果胶-乳清蛋白稳定丁香精油Pickering型固态缓释抑菌膜的制备及应用研究
Liu Yang,Zhipeng Jiang,Xinyu Zhang et al.
Liu Yang et al.
Aronia melanocarpa Pectin (AP) was modified via alkaline/enzymatic/high-pressure enzymatic methods. High-pressure enzymatic pectin (HPP-AP) exhibited the lowest esterification degree with galacturonic acid content, optimal shear-thinning be...
Cold plasma-induced ovalbumin amyloid fibrils: Morphological characteristics and stability on astaxanthin-loaded high internal phase emulsions [0.03%]
冷等离子体诱导的卵清蛋白淀粉样纤维形态特征及其包载虾青素高内相乳液中的稳定性研究
Chang Liu,Pan-Pan Tang,Xiu-Bin Liu et al.
Chang Liu et al.
The morphological characteristics of cold plasma (CP)-induced ovalbumin (OVA) amyloid fibrils (OAFs) and their ability to stabilize astaxanthin-loaded high internal phase emulsions (HIPEs) were investigated. The results indicated that CP tr...
Ultrasound-driven modulation of myofibrillar protein conformation promotes salt uptake and taste enhancement in marinated chicken breast [0.03%]
超声波驱动的肌原纤维蛋白构象改变促进腌制鸡胸肉中盐分吸收和风味增强
Hongyu Li,Fei Chen,Han Li et al.
Hongyu Li et al.
Enhancing salt diffusion and flavour development in dense muscle matrices remains a key challenge in poultry marination. This study aimed to explore how ultrasound-assisted marination modulates protein structure and improves salt uptake and...
Effect of thawing methods on water mobility and microstructure of frozen pork [0.03%]
解冻方法对冻猪肉水分行为和微结构的影响
Hui Guo,Ci Yuan,Xin Yao et al.
Hui Guo et al.
The effect of seven different thawing methods (atmospheric temperature thawing (AT), microwave thawing (MT), microwave magnetic nanoparticles thawing (MMT), microwave vacuum thawing (MVT), far-infrared thawing (FT), far-infrared magnetic na...
Phytochemical profile influences the e-tongue responses, antioxidant, anti-inflammation, and hypoglycemic effects of wampee fruits from different regions [0.03%]
不同地区番木瓜果实的植物化学谱型对其电子舌响应、抗氧化、抗炎和降血糖活性的影响
Wen-Hui Deng,Ying-Ying Zheng,Yuan Li et al.
Wen-Hui Deng et al.
Wampee is a subtropical fruit valued for its health benefits. This study aimed to explore the relationship between its phytochemical composition, electronic tongue (e-tongue) responses (interred to be tastes), and bioactivities. The composi...
Novel tyrosinase-inhibitory peptides derived from L ocusta migratoria protein hydrolysates: Preparation, identification and molecular docking analysis [0.03%]
来源于 Locusta migratoria 蛋白酶解物的新型酪氨酸酶抑制肽的制备、鉴定及分子对接分析
Caixia Guo,Xin Yang,Tong Wen et al.
Caixia Guo et al.
This study evaluated tyrosinase inhibition by peptides from locust (Locusta migratoria) protein using enzymatic hydrolysis and ultrafiltration. Peptides with molecular weights below 1 kDa exhibited the strongest inhibitory effect, with a 53...
Effects of non-thermal processing techniques on cereal bran: Focus on changes in bran structure and polyphenol release [0.03%]
非热加工技术对谷物麸皮的影响:重点介绍麸皮结构和多酚释放的变化
Xiaoyan Qin,Wenyan Wang,Yuqian Zheng et al.
Xiaoyan Qin et al.
Cereal bran, a nutrient-rich by-product of grain processing, contains high levels of dietary fiber, polyphenols, and bioactive compounds, offering antioxidant and anti-inflammatory benefits. However, its rigid cell wall structure limits the...
Green technologies and chemometric analysis to optimize chlorogenic acid recovery from fennel processing waste [0.03%]
绿色技术及化学度量分析优化甜菜加工废弃物中绿原酸回收率
Giulia Basile,Lucia De Luca,Martina Calabrese et al.
Giulia Basile et al.
The recovery of bioactive compounds from food waste using green technologies aligns with green chemistry principles. This study compares chlorogenic acid extraction from fennel waste via ultrasound-assisted extraction (UAE) and microwave-as...
Flavor changes of Yunnan large-leaf cultivar white tea during different aging periods [0.03%]
云南大叶种白茶陈化过程中不同年限的风味变化特点分析
Caibi Zhou,Yongshi Chen,Mengling Chen et al.
Caibi Zhou et al.
Yunnan large-leaf white tea gains popularity for its unique flavor attributable to the local tea varieties and environments. But how aging crucially enhances its quality and flavor remains unclear. Here, flavor change and safety quality of ...