Insect proteins and peptides: preparation, bioactivities, and applications [0.03%]
昆虫蛋白质和多肽的制备、生物活性及应用研究进展
Lingke Wang,Jiayou Li,Yixin Chen et al.
Lingke Wang et al.
The surge in global population has driven a dramatic increase in protein demand, and insects have emerged as a promising sustainable high-quality protein resource due to their advantages of high reproductive rates, low production costs, hig...
Antioxidant and anti-inflammatory effects of bioactive peptides derived from whey protein using lactic acid bacteria [0.03%]
益生菌水解乳清蛋白生物活性肽的抗氧化和抗炎作用研究
Se-Hui Moon,Cheol-Hyun Kim
Se-Hui Moon
This study investigated bioactive peptides (BAPs) derived from the fermentation of whey protein by lactic acid bacteria (LAB) isolated from kimchi, with an emphasis on improving the antioxidant and anti-inflammatory properties of the peptid...
Optimizing chicken muscle stem cell isolation using recombinant proteolytic enzymes for cultured meat production [0.03%]
使用重组蛋白酶优化鸡肉肌肉干细胞分离用于培养肉生产
Jeong Ho Lim,Sibhghatulla Shaikh,Woo-Jong Lee et al.
Jeong Ho Lim et al.
Muscle satellite cells, also known as muscle stem cells (MSCs), are crucial for muscle growth and regeneration, and are among the most commonly used cell types for cultured meat production. Efficient isolation of high-quality MSCs is essent...
Improved antioxidant and anti-melanogenic effects of ovalbumin derived from egg white after enzymatic hydrolysis [0.03%]
蛋白酶解卵白蛋白衍生物的抗氧化和抗黑色素生成作用增强效应
Hee Yeon Cho,Ji-Eun Lee,Jae Hoon Lee et al.
Hee Yeon Cho et al.
Consumption of oxidized foods or exposure of skin to ultraviolet (UV) can produce reactive oxygen species (ROS) that increase oxidative stresses that can lead to skin aging and melanogenesis. Hydrolyzing proteins like ovalbumin (OA) can sig...
A study on the nutritional composition and shelf-life of Hanwoo cattle bone items during retail display [0.03%]
韩牛骨制品营养成分及货架期内变化研究
Van-Ba Hoa,Won-Seo Park,Ja-Yeon Yoo et al.
Van-Ba Hoa et al.
Increasing the use and cycling of meat by-products is essential to increase economic benefits and reduce environmental pollution. Among the meat by-products, bones are widely used as food for human consumption and are important raw material...
Development of an innovative process for salted egg yolk powder with improved physicochemical properties using protease hydrolysis [0.03%]
一种新型生产工艺：利用蛋白酶水解改善咸蛋黄粉的理化性质
Yang Ye,Zhaoyi Lu,Jingyu Xiang et al.
Yang Ye et al.
Salted egg yolk powder (SEYP), one of the derivatives of salted egg yolk, has a long preparation cycle and low solubility, which affects its application in the food industry. Here, we suggest to directly marinated the egg yolk liquid to sho...
Seon-Ok Jang,Sin-Young Park
Seon-Ok Jang
This study developed and evaluated the quality of fermented milk puddings containing pumpkin seed powder. The samples were classified as P1, P2, and P3 (1%, 2%, and 3%, respectively) based on the amount of pumpkin seed powder added. The qua...
Yogurt application and postbiotic effects on mouse intestinal cells of Lacticaseibacillus paracasei HKWS110 isolated from Prunus yedoensis [0.03%]
从东京樱花中分离的Lacticaseibacillus paracasei HKWS110的酸奶应用及其对小鼠肠细胞的后生物作用
Narangerel Mijid,Batchimeg Namshir,Gil-Ha Kim et al.
Narangerel Mijid et al.
Lacticaseibacillus paracasei is a lactic acid bacterium with potential health-promoting properties. However, its probiotic and postbiotic effects have not been fully characterized when isolated from plant sources such as Prunus yedoensis. I...
Impact of ice pack quantity and external temperature on chicken meat freshness during distribution in insulated boxes [0.03%]
冰包数量和外界温度对泡沫箱内生鲜鸡肉配送过程中保鲜效果的影响
Bu-Min Kim,Gyeong-Seok Kang,Eun-Seon Lee et al.
Bu-Min Kim et al.
The proportion of livestock products purchased via online delivery has increased, emphasizing the need for standards to ensure the freshness and safety of perishable items like chicken. Microbial growth during chicken distribution is strong...
Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages [0.03%]
加热温度、亚硝酸钠浓度和模拟胃液条件下加热对猪肉香肠中亚硝胺形成的个体及交互作用
Jeong-Uk Eom,Jin-Kyu Seo,Kang-Jin Jeong et al.
Jeong-Uk Eom et al.
Nitrosamines are carcinogenic compounds formed during meat processing and digestion. This study examined the effects of heating temperature, nitrite concentration, and simulated gastric conditions (SGC) on NDMA, NPIP, and NPYR formation. A ...