Effect of lactic acid addition on physicochemical properties and microbial community dynamics during low-salt shrimp paste fermentation [0.03%]
乳酸添加对低盐虾酱发酵过程中理化性质及微生物群落动态的影响
Shanshan Zhang,Ning Xu,Ping Hong et al.
Shanshan Zhang et al.
This study evaluated the effects of lactic acid on the physicochemical properties and bacterial community of low-salt shrimp paste fermentation. Parameters, including pH, amino acid nitrogen (AAN), free amino acids, total protein, malondial...
Pectins extracted from cranberry pomace: A study in physicochemical, structural, functional properties and the application in peach preservation [0.03%]
蔓越莓果渣中提取的果胶的理化、结构和功能性质及其在桃保鲜中的应用研究
Fan Wang,Jun Yang,Xu Yang et al.
Fan Wang et al.
Cranberry pomace was utilized to extract pectins using various methods (water, oxalic acid, and natural deep eutectic solvent (NADES)) with or without ultrasound assistance. Ultrasound-assisted NADES extraction (US-NCPP) yielded the highest...
Influence of yam-derived flours and fatty acids on the structural characteristics, physicochemical attributes, and in vitro enzymatic digestibility of starch-lipid complexes [0.03%]
不同黄粉藤类淀粉和脂肪酸对淀粉-脂质复合物结构特性、理化性质及体外消化性的影响
Saranchanok Wonglek,Chuchat Jaikaew,Lin Wang et al.
Saranchanok Wonglek et al.
Lauric acid (LA) and myristic acid (MA) were used to prepare yam flour-fatty acid (FA) complexes from purple Dioscorea alata (DAP), white D. alata (DAW), and D. pentaphylla (DP) flours to investigate their structural, physicochemical, funct...
Effects of Kalimeris indica powder on Qingtuan (a glutinous rice starch gel food) quality and its potential mechanisms during hydrothermal processing [0.03%]
印度薄荷粉对青团品质的影响及其在热加工过程中的潜在作用机制
Hui Sun,Yuan Liu,Li Fan et al.
Hui Sun et al.
This study investigated the multifaceted effect of Kalimeris indica powder (KIP, 0 %-4 %) on Qingtuan, a traditional Chinese glutinous rice starch gel food, during hydrothermal processing. KIP enhanced color stability through chlorophyll en...
Selective adsorption of metabolites by different size of TiO2 nano particles from tea infusion [0.03%]
不同大小的二氧化钛纳米颗粒选择性吸附茶汤中代谢产物中的差异研究
Lu Li,Qian Wang,Mingchun Wen et al.
Lu Li et al.
Tea is rich in catechins, amino acids, and carbohydrates, which are the main flavor components of tea. However, excessive amount of catechins contribute to the bitter and astringent tastes of tea, thereby affecting the quality of tea. In th...
Combined metabolomics and electronic tongue technology elucidated the mechanisms of regulation of color-taste characteristics of Huangqin (Scutellaria baicalensis Georgi) herbal tea after various roasting processes [0.03%]
结合代谢组学和电子舌技术解析黄芩茶不同炒制工艺色香味变化规律的影响机制
Ao Zhang,Yukai Zhao,Feng Pang et al.
Ao Zhang et al.
Roasting is essential for optimizing Huangqin herbal tea (HHT; Scutellaria baicalensis Georgi) quality. This study integrated metabolomics, electronic tongue analysis, and computer vision to compare microwave roasting (MR), electric roastin...
Microbial succession drives flavor development in low-salt fermented bamboo shoots: A correlation analysis of physicochemical dynamics and metabolic pathways [0.03%]
低盐竹笋发酵中风味的形成与物理化学指标及代谢途径的相关性分析
Pei Li,Qi Lin,Di Song et al.
Pei Li et al.
This study investigates the critical role of microbial succession in flavor formation during low-salt (1 % NaCl) fermentation of Jipo bamboo shoots (JPBS). Results demonstrated that texture was significantly correlated with pH and organic a...
Advanced recovery of bioactive polyphenols: integrated optimization of drying and green extraction for avocado seed by-products [0.03%]
avocado种子副产物的干燥和绿色提取集成优化以高效回收生物活性多酚抗氧化剂
Jorge G Figueroa,Isabel Borrás-Linares,Jesús Lozano-Sánchez et al.
Jorge G Figueroa et al.
Response surface methodology using a central composite design was applied to optimize the accelerated solvent extraction (ASE) of phenolic compounds from avocado seed and seed coat by-products. The optimal extraction conditions for both mat...
Investigating the mechanism behind warmed-over flavor in prepared pork products during their shelf life using GC-IMS [0.03%]
基于GC-IMS的猪肉火腿产品货架期内氧化败坏气味形成机制研究
Tiantian Zhang,Shuaishuai Dai,Ben Niu et al.
Tiantian Zhang et al.
Headspace gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS) were used to investigate the potential reaction mechanism of the oxidation process that alters the volatile organic compounds (...
Optimization and identification of bound polyphenols from rice bean (Vigna umbellata) skin dietary fiber, antioxidant activities and α-glucosidase inhibition mechanism [0.03%]
大米豆皮膳食纤维结合型多酚的优化制备、抗氧化及α-糖苷酶抑制机制研究
Jing Liang,Jiayan Xie,Yue Gu et al.
Jing Liang et al.
Vigna umbellata is an important homologous medicinal and food legume, and its fruit is rich in polyphenols. Acidic, alkaline (highest yield) and enzymatic methods were used to release bound polyphenols from rice bean skin dietary fiber. 44 ...