Effects of tomato byproduct supplementation on fatty acids, organic acids contents, microbiological and sensory attributes of cow milk [0.03%]
番茄副产品对牛奶脂肪酸、有机酸、微生物和感官特性的影响
Nabila Berrighi,Ramazan Erenler
Nabila Berrighi
The present study examines the impact of supplementing Montbéliarde cows' diet with tomato byproducts on the nutritional qualities, microbiological quality, and sensory attributes of the resulting milk. Three types of milk were compared: o...
Novel food processing technologies to reduce egg allergenicity: a review from allergen digestion to IgE-mediated responses [0.03%]
降低鸡蛋致敏性的新型食品加工技术：从过敏原消化到IgE介导的反应综述
Chemin Nam,So Eun Yeo,Rina Yu et al.
Chemin Nam et al.
Eggs are a high-quality nutrient source that is widely used in food products. However, eggs are also recognized as allergenic foods that can induce severe allergic reactions, particularly in infants and children. Egg allergies are primarily...
Effect of the combined action of myofibrillar protein phosphorylation and S-nitrosylation on the degradation of myofibrillar proteins by µ-calpain [0.03%]
肌原纤维磷酸化和S-亚硝基化对µ-钙蛋白酶降解肌原纤维蛋白质的联合作用效应研究
Manting Du,Fangge Hao,Mengli Gao et al.
Manting Du et al.
This study investigated the responsiveness of interactively phosphorylated and S-nitrosylated myofibrillar proteins (MPs) to µ-calpain for elucidating the interactive effect of phosphorylation and S-nitrosylation on MPs degradation. MP wer...
Quality characteristics of nitrite-free emulsified pork sausages with gardenia red-based additive combinations [0.03%]
Sang Keun Jin,Jong Hyuk Kim,Seung Yun Lee
Sang Keun Jin
This study evaluated the effects of gardenia red (GR), vitamin C, and sodium caseinate, applied alone or in combination, on the quality characteristics of nitrite-free emulsified pork sausages. Four treatment groups were prepared: CON (0.01...
Effect of low-frequency alternating magnetic field on the conformational, rheological and gel properties of low-salt porcine myofibrillar protein [0.03%]
低频交变磁场对低盐猪肌原纤维蛋白构象、流变及凝胶性质的影响
Shengming Zhao,Xiang Chen,Ligong Zhai et al.
Shengming Zhao et al.
In this research, low-frequency alternating magnetic field (LF-AMF, 5 mT, 1-5 h) was used to investigate the effect on the structural, rheological, and gel properties of porcine myofibrillar protein (MP) under low-salt condition (0.3 M NaCl...
Camel Whey protein ameliorates type Ⅰ diabetic cardiomyopathy by mitigating oxidative stress, inflammation and apoptosis [0.03%]
骆驼乳清蛋白通过减轻氧化应激、炎症和凋亡改善1型糖尿病心肌病
Zeyan Peng,Jingyang Wang,Zhili He et al.
Zeyan Peng et al.
Fermented Tenebrio molitor larvae extract with Lactobacillus plantarum ameliorates dexamethasone-induced muscle atrophy in vitro and in vivo [0.03%]
植物乳杆菌发酵地虎虫提取物改善体内和体外的地塞米松诱导的肌肉萎缩
Su-Vin Kim,Hyun Sol Jo,Seok Jun Son et al.
Su-Vin Kim et al.
Sarcopenia, characterized by progressive age-related declines in skeletal muscle mass and function, is exacerbated by inadequate protein intake in elderly populations. This study aimed to evaluate the effects of fermented Tenebrio molitor w...
In-pack combination of ultrasonication and sous-vide accelerates goat meat tenderization: gene expression and biochemical changes during early post-mortem storage [0.03%]
超声波与真空低温烹调结合加速山羊肉成熟：宰后早期贮藏期间的基因表达及生化变化分析
Samart Sai-Ut,Sylvia Indriani,Nattanan Srisakultiew et al.
Samart Sai-Ut et al.
Meat tenderness is key to consumer acceptance but is challenged by goat meat's leanness and high connective tissue content. A promising solution is the in-pack combination of ultrasonication (US) and sous-vide (SV) technologies to enhance t...
Oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of whey protein isolate/inulin Maillard conjugates-based nanoemulsion delivery system containing fish oil [0.03%]
基于鱼油的乳酸菌增殖和抗氧化稳定的山梨タン白/菊粉共轭纳米递送系统
Yeon-Woo Kim,Se-Hee Lee,Won-Jae Lee
Yeon-Woo Kim
This study investigated the oxidative stability and growth-promoting effect for Lactobacillus acidophilus ATCC 43121 of a nanoemulsion delivery system (NDS) composed of whey protein isolate (WPI)/inulin Maillard conjugates. WPI/inulin Maill...
Effects of non-chlorine antimicrobial agents on microbial diversity in yellow-feathered chickens during mixed precooling [0.03%]
非氯消毒剂对混群黄羽鸡预冷过程中微生物多样性的影响
Yang Zhao,Tianran Huang,Linlin Cai et al.
Yang Zhao et al.
Given that chickens can easily become a culture medium for microbial growth and reproduction, the prevention and control of biological safety risks in chickens is important. Chlorine-containing antimicrobial agents have been banned in some ...