Enhanced delivery potential for lipophilic bioactive compounds of β-lactoglobulin-hyaluronic acid-chlorogenic acid ternary nanocomplexes [0.03%]
β-乳球蛋白-透明质酸-氯原酸三元纳米复合物的脂溶性生物活性成分递送潜力增强效应
Mengna Zhang,Like Zhou,Gongshuai Song et al.
Mengna Zhang et al.
The curcumin (CUR) and lycopene (LYC) have been shown to inhibit the activity of α-amylase and α-glucosidase, but the bioaccessibility and stability are affected by the gastrointestinal environment. In this study, the effect of ultrasound...
Comparative analyses of active and flavor components and anti-inflammatory capacities of olive oil varieties [0.03%]
橄榄油品种的活性和风味成分及抗炎能力的比较分析
Boxiao Wu,Qing Hu,Jiabo Hao et al.
Boxiao Wu et al.
Olive oil is cold pressed directly from the fresh olives, allowing the oil to retain its natural nutritional value and major health benefits. This study investigated the physicochemical properties, color, fatty acid composition, volatile or...
Evaluation of protein composition and functionality of lupin protein isolates extracted from different blue lupin (Lupinus angustifolius) cultivars [0.03%]
不同窄叶羽扇豆品种蛋白分离物的组成和功能特性评价
Laura Roman,Emmanouil Tsochatzis,Luis Jiménez-Munoz et al.
Laura Roman et al.
Lupin is a promising alternative protein source due to the climate resilience of this crop and its large protein content. Protein isolates (PIs) were obtained after alkaline extraction-isoelectric precipitation from 22 narrow-leaf lupin gen...
Argonaute combined with isothermal amplification for simultaneous detection of Vibrio parahaemolyticus and the tetracycline resistance gene tetA in water and food samples [0.03%]
结合恒温扩增技术的Argonaute蛋白同时检测水体和食品样品中的副溶血弧菌及其四环素耐药基因tetA
Haibo Zhou,Jun Yang,Feng Xue et al.
Haibo Zhou et al.
V. parahaemolyticus is one of the most important foodborne pathogens and poses a serious threat to public health because of its high incidence and transferable antimicrobial resistance genes (ARGs). In this study, a novel approach for simul...
High-throughput phenotyping of sweetness and sourness components in tomato fruits by near-infrared spectroscopy and chemometrics methods [0.03%]
基于近红外光谱和化学计量方法的番茄果实风味高效表型分析
Weijie Xu,Chao Gong,Peiting Mai et al.
Weijie Xu et al.
Tomato (S. lycopersicum) is a precious fruit crop, and flavor quality is one of the most important commodity traits and directly affects the commodity value and economic returns. The composition and content of sugars and acids in tomato fru...
Mechanistic insights into microbial contribution and key flavor formation of cereal vinegar fermentation in the industrial closed solid-state fermenter [0.03%]
工业封闭固态发酵设备中米醋发酵的微生物贡献及关键风味形成机制研究
Ao Zhang,Na Li,Jiarong Hu et al.
Ao Zhang et al.
The closed solid-state fermenter was applied in vinegar factory production to improve controllability and reduce labor. However, microbial roles and key flavor formation mechanisms remain unclear in this controlled fermentation system. In t...
R G M van der Sman,Michele Curatolo,Luciano Teresi
R G M van der Sman
We investigate how differential drying can be programmed to induce shape morphing in edible materials. As a prototypical geometry we consider a planar disk composed of two materials with strongly contrasting elastic moduli, readily fabricat...
Structure formation in fruit preparations by fruit fermentates produced with exopolysaccharide-forming lactic acid bacteria [0.03%]
果发酵产物在水果制品结构形成中的作用——由胞外多糖形成的乳酸菌发酵液的作用
Silvan Festini,Dor Zipori,Marc Wallisch et al.
Silvan Festini et al.
Fruit preparations are intermediate food products that are primarily used in the dairy industry for the production of fruit yogurt or frozen desserts. Typically, they are stabilized by added hydrocolloids like pectins. The objective of this...
Prediction of cabbage seed drying at lab and industrial scale using a 'non-equilibrium' sorption isotherm model [0.03%]
基于亚平衡吸附等温线模型预测实验室和工业规模的白菜种子干燥过程
J Veser,W Peeters,M A I Schutyser et al.
J Veser et al.
Drying is an important step in seed treatments to ensure high seed quality as well as storability. As drying can also negatively affect seed quality and is a time and energy intensive process, a mechanistic drying model was built to improve...
Integrating in vitro digestion and peptidomics into novel food allergenicity assessment: A study on Clostridium tyrobutyricum biomass [0.03%]
体外消化和肽组学在新颖食品过敏性评估中的应用研究——以丁基溶菌梭状芽孢杆菌生物质为例
Vaios D Fytsilis,Rensong Ji,Karli R Reiding et al.
Vaios D Fytsilis et al.
Assessing the allergenicity of novel foods (NFs) is a complicated process that requires data on multiple product aspects. Although the link between allergenicity and protein digestibility remains debated, integrating next-generation risk as...