Integrated metabolomics and molecular docking reveal fermentation-dependent flavonoid transformation and bitterness attenuation in Eucommia ulmoides dark tea [0.03%]
整合代谢组学和分子对接揭示了杜仲暗茶发酵相关的黄酮转化及其苦味降低的机制
Jinfeng Zhou,Haocheng Liu,Xueke Sun et al.
Jinfeng Zhou et al.
This study was conducted to elucidate the fermentation-dependent remodeling of sensory attributes, non-volatile metabolites, flavonoid profiles, and bitterness-related mechanisms in Eucommia ulmoides dark tea processed at different fermenta...
β-Carotene-inulin colloidal particles coated with lactoferrin for food fortification [0.03%]
用于食品强化的乳铁蛋白包被的β-胡萝卜素-菊粉胶体颗粒
Inga Gabriunaite,Tatjana Kavleiskaja,Rūta Gruškienė et al.
Inga Gabriunaite et al.
β-Carotene exhibits antioxidant properties. However, β-carotene degrades under the action of oxygen, heat, and light and is insoluble in water. This study aimed to develop a new β-carotene formulation using inulin and lactoferrin. β-Car...
Supplementary feeding effects lamb flavor profile by altering lipid composition and amino acid content [0.03%]
补充饲料通过改变脂质组成和氨基酸含量对羊肉风味的影响
Dengpan Li,Kaishan Yang,Wenju Wang et al.
Dengpan Li et al.
This study compared pasture-fed sheep receiving no supplementation (PF) or whole corn grain supplementation (PFS) to evaluate meat quality and flavor compounds in the biceps femoris muscle. E-tongue analysis distinguished the groups, and PL...
Multi-omics analysis reveals the aging mechanism during Baobaoqu storage for the production of Wuliangye Baijiu [0.03%]
多组学分析揭示宝包曲在五粮液白酒酿造过程中的衰老机制
Qingchun Luo,Xi Li,Jianghua Li et al.
Qingchun Luo et al.
The quality of Baobaoqu directly influences the quality of Baijiu. In this study, metatranscriptomics, metaproteomics and metabolomics were utilized, combining machine learning with a multi-layer perception neural network model and the Shap...
A comprehensive study on the relationship between structure and antioxidant activity of natural deep eutectic solvent extracted polysaccharides from Chinese yam peel using asymmetrical flow field-flow fractionation [0.03%]
基于不对称流动场析技术的山药皮多糖结构及抗氧化活性关系研究
Yao Huang,Liu Yang,Tinghui Yin et al.
Yao Huang et al.
In this study, an ultrasound-assisted natural deep eutectic solvents (NADES) combined with enzymatic deproteinization was developed for extracting Chinese Yam peel polysaccharide (CYPP) from two varieties. The result demonstrated that the v...
Sustainable industrial crop-based strategies for cocoa butter substitutes: advances in plant, microbial, and lipid engineering [0.03%]
可持续的工业作物-based策略用于可可脂替代品：植物、微生物和脂质工程方面的进展
Yuxin Zou,Yan Lu,Changquan Zhang et al.
Yuxin Zou et al.
Cocoa butter (CB) is the defining lipid of chocolate, valued for its unique triacylglycerol (TAG) composition and polymorphic behaviour that confer gloss, snap, and rapid melt-in-mouth properties. Increasing volatility in cocoa (Theobroma c...
Comprehensive analysis of taste attributes and metabolite profiles reveals taste diversity among flowering stalk varieties [0.03%]
综合性分析不同抽苔品种的风味属性和代谢轮廓以揭示风味多样性
Xinyuan Li,Chao Zheng,Manli Luo et al.
Xinyuan Li et al.
Flowering stalk is a specialty vegetable that is highly valued for its unique taste; however, the taste metabolic diversity of different flowering stalk varieties has rarely been investigated. This study aimed to improve the understanding o...
Upcycling of poultry protein hydrolysates using membrane filtration technology - Effects on sensory properties and chemical composition [0.03%]
膜分离技术对家禽蛋白水解物的升级改造对感官和化学特性的影响
Tone Aspevik,Elin Katinka Dankel,Shaun Leivers et al.
Tone Aspevik et al.
Processing poultry meat generates large amounts of protein-rich side streams. Enzymatic hydrolysis is widely used for upcycling but often produces bitter and unpalatable products. Membrane filtration may improve quality, but its effects on ...
Effects of different categories of tea powders incorporated into fresh noodles on quality, non-volatile metabolites, and aroma characteristics [0.03%]
不同类别的茶粉对鲜湿面品质、非挥发性代谢物及风味特性的影响
Haozhen Li,Xiangjun Chen,Shuyao Wang et al.
Haozhen Li et al.
Tea powder incorporation is a promising strategy for developing functional fresh noodles, but the effects of different tea powders on noodle quality and metabolic characteristics remain unclear. In this study, 20% of wheat flour was replace...
Effects of rice bran milling fractions on the eating quality, starch digestion properties, and flavor characteristics of steamed bread [0.03%]
米糠磨粉各组分对大米馒头食用品质、淀粉消化性质及风味特性的影响
Bingjie Chen,Xiao Wang,Shuqi Wu et al.
Bingjie Chen et al.
Three rice bran fractions (BF1, BF2, and BF3) were obtained through sequential milling. Increasing the degree of milling was found to significantly reduce the content of total dietary fiber, total phenolics, and total flavonoids in rice bra...