Quantitative analysis, validation, and application of an LC-MS/MS method for four artificial sweeteners in dairy-based foods and beverages [0.03%]
基于LC-MS/MS的四种人工甜味剂检测方法在以奶类为基质食品和饮料中的定量分析、验证及应用研究
Ku-Won Kim,Dahui Kim,Jieun Kang et al.
Ku-Won Kim et al.
This study aimed to validate a liquid chromatography-tandem mass spectrometry (LC-MS/MS) method and optimize a sample preparation procedure for the analysis of four artificial sweeteners—acesulfame potassium, sodium saccharin, sucralose, a...
Development of a smartphone-based bone maturity classification algorithm with XAI for beef carcass grading [0.03%]
基于智能手机的骨成熟分类算法的开发，用于牛肉分级和可解释性人工智能(XAI)
Juntae Kim,Sung-Hwan Ahn,Suk-Ki Yoon et al.
Juntae Kim et al.
In Korea, beef carcass quality grades are primarily determined based on the loin-eye muscle area and the degree of marbling. However, final grading decisions also consider additional factors, including carcass abnormalities such as the exte...
Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications [0.03%]
用于即食盒餐应用的鸭血粉重构肉脯的营养和质地改善
Su-Kyung Ku,Ji Yoon Cha,Yea-Ji Kim et al.
Su-Kyung Ku et al.
This study investigated the potential of duck blood powder as a functional ingredient in restructured jerky developed for meal kit applications. The resulting products had water activity values between 0.735 and 0.745 and were classified as...
Enhancing cultured meat production with ginseng leaf-stem extract: a novel supplementation approach to promote porcine muscle stem cell growth [0.03%]
用人参叶茎提取物增强培养肉的生产：促进猪肌干细胞增殖的新策略
Su Min Park,Do Hyun Kim,Hyuk Cheol Kwon et al.
Su Min Park et al.
Ginsenosides, including ginsenoside Re (G-Re), exert muscle-protective effects, and ginseng leaves and stems are rich in G-Re. Cultured meat has garnered attention as a sustainable alternative to conventional meat production methods. The pr...
High freeze-thaw stability of Pickering emulsion stabilized by WPI-carboxymethyl cellulose particles and its effect on frozen pork patties as a fat substitute [0.03%]
一种耐冻融Pickering乳化剂稳定猪绞肉中用作脂肪替代物的性能研究
Huiyun Y Zhang,Xinling Li,Huaibin Kang
Huiyun Y Zhang
This study investigated the freeze-thaw (FT) stability of whey protein isolate-carboxymethyl cellulose (WPI-CMC) Pickering emulsions (PEs) and their performance as fat substitutes in pork patties under repeated FT cycles. The PE containing ...
Characterization and application of immobilized Lactobacillus plantarum fiber powder as a probiotic starter culture for Thai-fermented pork [0.03%]
一种植物乳杆菌纤维粉固定化益生菌发酵剂的特性及在泰国发酵肉制品中的应用研究
Pussadee Tangwatcharin,Supaluk Sorapukdee
Pussadee Tangwatcharin
Characterization of immobilized Lactobacillus plantarum KL102 fiber powder and its application as a probiotic starter culture for probiotic Thai-fermented pork were evaluated. The influence of KL102 inoculum (free cells) and immobilized KL1...
Carboxymethyl cellulose-based edible coatings emulsified with Lemongrass oil for enhancing the storage stability of refrigerated broiler meat [0.03%]
采用柠檬草油乳化的羧甲基纤维素可食用涂膜对冷鲜鸡肉的贮藏稳定性的影响研究
Umair Ahmad,Anum Ishaq,Nauman Khalid
Umair Ahmad
The present study aimed to analyze the effects of lemongrass essential oil emulsified with carboxymethyl cellulose (CMC) based edible coating on the physicochemical characteristics, microbial status, and oxidation level of raw chicken meat ...
Refined production of egg-derived media additives enhances proliferation and differentiation of skeletal muscle satellite cell culture [0.03%]
精制蛋源培养基添加剂促进骨骼肌卫星细胞的增殖和分化
Dahee Han,Da-Young Lee,Ermie Jr Mariano et al.
Dahee Han et al.
In the recently expanding global cultured meat market, fetal bovine serum (FBS) substitutes are being designed as one of the solutions to the ethical issues of FBS and the industrialization of cultured meat. This study aims to select the op...
Characterization of premium soft ice creams produced from Jersey and Holstein milk [0.03%]
用Jersey奶和Holstein奶制作的优质软冰淇淋的特性研究
Ji-Woo Mun,Seung-Yeon Oh,Eung-Ryool Kim et al.
Ji-Woo Mun et al.
This study compared the physicochemical, structural, and antioxidant properties of premium soft ice creams (14-16% fat) made from Jersey milk (JIC) and Holstein milk (HIC). Both JIC and HIC were successfully formulated with over 14% fat con...
Effect of whey protein hydrolysate isolation as a partial replacement of fetal bovine serum on proliferation and differentiation of Hanwoo primary muscle cells [0.03%]
不同浓度乳清蛋白水解物替代部分胎牛血清对韩牛原代肌肉细胞增殖和分化的影响
Sol-Hee Lee,Sanghun Park,Soyoung Jang et al.
Sol-Hee Lee et al.
This study aimed to evaluate the potential of whey protein hydrolysate isolation (WPH) to partially replace fetal bovine serum (FBS) in Hanwoo primary muscle cell cultures, and to address issues related to cost, animal ethics, and undefined...