Machine learning models to predict micronutrient profile in food after processing [0.03%]
机器学习模型预测加工食品中的微量营养成分分布
Tarini Naravane,Ilias Tagkopoulos
Tarini Naravane
The information on nutritional profile of cooked foods is important to both food manufacturers and consumers, and a major challenge to obtaining precise information is the inherent variation in composition across biological samples of any g...
Use of industry 4.0 technologies to reduce and valorize seafood waste and by-products: A narrative review on current knowledge [0.03%]
利用行业4.0技术减少和增值水产废弃物和副产品：当前知识的叙述性回顾
Abdo Hassoun,Janna Cropotova,Hana Trollman et al.
Abdo Hassoun et al.
Fish and other seafood products represent a valuable source of many nutrients and micronutrients for the human diet and contribute significantly to global food security. However, considerable amounts of seafood waste and by-products are gen...
Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles [0.03%]
开发用于加速绿酒瓶和闪亮酒瓶中桃红葡萄酒老化的辐照设备
Jennifer Moriones,Nerea Jiménez-Moreno,Carmen Ancín-Azpilicueta et al.
Jennifer Moriones et al.
Flint bottles make rosé wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable...
Quantitative lipidomics analysis of changes in egg yolk lipids during spray-drying and subsequent accelerated storage [0.03%]
喷雾干燥及加速贮存过程中蛋黄脂质变化的定量脂质组学分析
Wei Luo,Xialei Liu,Beibei Wang et al.
Wei Luo et al.
Egg yolks are rich in lipids that are easily altered during processing and storage. In this study, a liquid chromatography-tandem mass spectrometry strategy was used for quantitative lipidomics analysis of egg yolk after spray-drying proces...
R G M van der Sman
R G M van der Sman
In this paper we present a Lattice Boltzmann model for food freezing, using the enthalpy method. Simulations are performed using the case study of freezing par-fried french fries. The action of par-frying leads to moisture removal from the ...
Does drying preserve the nutritional quality of small freshwater fish without excessive concentrations of heavy metals? [0.03%]
干燥能否保存小型淡水鱼的营养价值而又不产生过量重金属污染？
Sengly Sroy,Sylvie Avallone,Adrien Servent et al.
Sengly Sroy et al.
The potential of drying to preserve the nutritional quality of a small freshwater fish Henicorhynchus siamensis was assessed. Drying time to reach moisture content and water activity of 10 g/100g and 0.65 ranged from 55 h at 50 °C to 20 h ...
Changes in bioactive compounds during fermentation of cocoa (Theobroma cacao) harvested in Amazonas-Peru [0.03%]
秘鲁亚马逊地区可可（Theobroma cacao）发酵过程中生物活性化合物的变化
Denny Cortez,Luz Quispe-Sanchez,Marilu Mestanza et al.
Denny Cortez et al.
Cocoa (Theobroma cacao) is the main raw material for the production of chocolate; it is considered the food of the gods, as it possesses a diversity of bioactive compounds beneficial to human health. The abundance of bioactive compounds, am...
Effects of protease-assisted aqueous extraction on almond protein profile, digestibility, and antigenicity [0.03%]
蛋白酶辅助提取对杏仁蛋白组成、消化性及抗原性的效果研究
Fernanda Furlan Goncalves Dias,Yu-Ping Huang,Joseph Schauer et al.
Fernanda Furlan Goncalves Dias et al.
Almonds (Prunus dulcis) are one of the most consumed tree nuts worldwide and have been recognized as a healthy and nutritious food. Nevertheless, almonds are also a source of allergenic proteins that can trigger several mild to life-threate...
High pressure homogenization to boost the technological functionality of native pea proteins [0.03%]
高压均质化增强固有豌豆蛋白的技术功能
Giulia D&#x;Alessio,Federica Flamminii,Marco Faieta et al.
Giulia D&#x;Alessio et al.
Pea proteins are being increasingly used for the formulation of plant-based products, but their globular structure and the presence of aggregates can affect their technological properties. In this study, the effect of high pressure homogeni...
Enzymatic hydrolysis of soy and chickpea protein with Alcalase and Flavourzyme and formation of hydrogen bond mediated insoluble aggregates [0.03%]
Alcalase和Flavourzyme水解大豆和鹰嘴豆蛋白及其氢键介导的不可溶聚集体的形成
Terrence Dent,Osvaldo Campanella,Farnaz Maleky
Terrence Dent
Food applications involving plant proteins require modification of their functionality to mimic the unique properties of animal proteins. Enzymatic hydrolysis is commonly used to alter the functionality of plant proteins, particularly to im...