Combined effect of thermosonication and natural preservatives on the quality of sugarcane juice [0.03%]
热声处理和天然防腐剂联合使用对甘蔗汁品质的影响
Tehmina Bibi,Atif Liaqat,Tariq Mehmood et al.
Tehmina Bibi et al.
Sugarcane juice (SCJ) is highly perishable, requiring effective preservation to maintain quality. Traditional methods ensure microbial safety but compromise juice quality, prompting exploration of alternatives. This study evaluated the syne...
Green tea-millets based multi-nutritive cookies: innovative formulation and nutritional analyses [0.03%]
绿茶和小米多营养饼干：创新配方及营养价值分析
Kiran Dhami,Pavita Thapa,Sanjay Kumar et al.
Kiran Dhami et al.
This study aimed to develop a functional cookie (GC) incorporating green tea leaves, wheatgrass, pearl millet flour, and a blend of seeds (pumpkin, sunflower, flax, fennel, sesame) as a nutrient-dense alternative to conventional refined flo...
Characterisation of potential interactions between urease inhibitor N-(n-butyl) thiophosphoric triamide (NBPT) and whey protein isolate [0.03%]
尿素酶抑制剂N-正丁基硫代磷酰三胺（NBPT）与乳清蛋白分离物潜在相互作用的表征
Maria P Byrne,Patrick J Forrestal,Tom F O&#x; Callaghan et al.
Maria P Byrne et al.
Urea fertilizer augmented with the urease inhibitor (UI) N-(n-butyl)-thiophosphoric triamide (NBPT), is used to stabilize nitrogen and reduce greenhouse gas emissions. Although studies have shown that NBPT does not enter milk via cattle gra...
Ethyl 3-mercaptopropionate, a safe food flavoring, competitively inhibits polyphenol oxidase and prevents browning in fresh-cut produce [0.03%]
乙基3-MPT抑制多酚氧化酶和预防鲜切果蔬褐变研究
Guangcan Cui,Juncang Peng,PingPing Liu et al.
Guangcan Cui et al.
Enzymatic browning, caused by polyphenol oxidase (PPO), degrades fresh-cut produce, resulting in significant economic losses. This study investigates ethyl 3-mercaptopropionate (EMP), a safe food flavoring, as a novel PPO inhibitor. EMP at ...
Rice bran protein-chitosan nanoparticle as a delivery system of ε-polylysine: preparation, characterization, antioxidant and antibacterial activity [0.03%]
ε-聚赖氨酸递送系统用稻糠蛋白壳聚糖纳米颗粒的制备、特性、抗氧化及抗菌活性研究
Na Wang,Ran Xu,Xiao Lu et al.
Na Wang et al.
Rice bran protein (RBP)-chitosan (CS) nanoparticles as a delivery system loaded with ε-polylysine (ε-PL) were successfully synthesized by thermal aggregation-induced self-assembly technique, and the physicochemical properties and antibact...
Co-analysis of network pharmacology and metabolomics: revealing the mechanism of using mixed strains to produce multi-stage fermentation products of fresh blue honeysuckle (Lonicera caerulea L.) to against hyperlipidemia [0.03%]
网络药理学和代谢组学联合分析：揭示山蓝莓混合菌多级发酵产物降脂作用机制
Mingjie Jia,Jiayuan Luo,Zhuohao Zhao et al.
Mingjie Jia et al.
This study systematically investigated the molecular mechanism of the physicochemical properties, bioactive compound spectrum, and lipid-lowering activity of fermented Lonicera caerulea L. juice (FLJ) by sequential fermentation of compound ...
Delving into the nutritional and bioactive profiles of Cheka and Borde: Traditional Ethiopian fermented beverages [0.03%]
探究埃塞俄比亚传统发酵饮料Cheka和Borde的营养价值及生物活性成分
Tesfaye Legesse Bedada,Cristina Martínez-Villaluenga,Endale Amare et al.
Tesfaye Legesse Bedada et al.
The nutritional and bioactive profiles of Cheka and Borde, and the bioaccessibility of their components after in vitro digestion were explored. Borde contained higher levels of protein (2.8 g/100 mL), fiber (5.2 g/100 mL), riboflavin (33.6 ...
Metabolomics for origin traceability of lamb: An ensemble learning approach based on random forest recursive feature elimination [0.03%]
基于随机森林递归特征消除的羊源追溯代谢组学研究
Chongxin Liu,Simona Grasso,Nigel Patrick Brunton et al.
Chongxin Liu et al.
The origin traceability of lamb is a longstanding concern for consumers. Despite the widespread application of untargeted metabolomics in meat origin traceability, challenges remain in achieving rapid and accurate identification of biomarke...
Enzyme activity and constituent extractability of kilned and non-kilned oats at pH values relevant for acidic food fermentations [0.03%]
酸发酵食品相关pH值下裸燕麦和米粞活性及组分提取率的研究
Ewoud Blontrock,Eline Lambrechts,Frederik Janssen et al.
Ewoud Blontrock et al.
Oat fermentation is often hampered by reduced enzymatic activity caused by kilning. We here investigate whether different enzymatic activities of oats at acidic-fermentation-relevant pH can enhance their nutritional and functional propertie...
Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing [0.03%]
唾液乳化作用影响鱼子酱风味释放及口腔加工感知
Guixin Han,Ke Li,Yong Xue et al.
Guixin Han et al.
In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal ti...