Crispness evaluation of Korla pear based on explainable machine learning: Instrumental mechanical-acoustic synchronously at high sampling rate [0.03%]
基于可解释机器学习的库尔勒香梨脆度评价：高频采样机械声同步仪器测量
Xiaoming Mo,Jiaping Wang,Youfang Yu et al.
Xiaoming Mo et al.
Crispness is a critical indicator for fruit texture evaluation, which is directly associated with fruit freshness and consumer preference. In this study, a new instrumental method was applied to synchronously collect mechanical-acoustic sig...
Comparative shotgun proteomics analysis of wheat gluten proteins digested by various peptidases [0.03%]
几种肽酶降解小麦面筋蛋白的蛋白质组学分析比较研究
Christine Kaemper,Johanna Mossburger,Manuel Geyer et al.
Christine Kaemper et al.
The wheat flour proteome is a complex mixture of non-gluten and gluten proteins. The large number of repetitive sequences, special amino acid composition and similarity of gluten protein isoforms pose a major challenge in bottom-up proteomi...
Lipidomic profiling provides insights on Arabica coffee flavor diversity in different postharvest processing methods [0.03%]
脂质组分析提供了关于不同采摘后处理方法对阿拉比卡咖啡风味多样性的见解
Yanbing Wang,Xiaoyuan Wang,Ping Du et al.
Yanbing Wang et al.
The processing methods of coffee cherries after harvesting can significantly affect the lipid composition of green coffee beans, thereby influencing their in-cup properties. This study utilized ultra-high performance liquid chromatography-e...
Dynamic concordance between subjective and facial EMG hedonic responses during the consumption of gel-type food [0.03%]
凝胶类食品摄入期间主观和面部肌电愉悦感反应的动态一致性分析
Wataru Sato,Sayaka Ishihara,Akira Ikegami et al.
Wataru Sato et al.
The concordance between subjective and facial hedonic responses while eating is informative, both practically and theoretically. Recent psychophysiological studies reported that hedonic ratings during the consumption of gel-type food were n...
Biodegradable curcumin-nanoclay films for extending shrimp shelf-life and freshness [0.03%]
可降解姜黄素-纳米粘土薄膜在延长虾保质期和保鲜中的应用
Kalpani Y Perera,Sneha Sabu Mathew,Luana de S C Carnaval et al.
Kalpani Y Perera et al.
Preserving food freshness is fundamental for minimizing waste. Intelligent packaging offers valuable information, enhances safety, and improves food quality during storage and transit. This study aimed to develop biodegradable, intelligent ...
Three-dimensional modeling of coupled momentum, heat, and mass transfer during potato frying: Effects of oil temperature, type, frying load, and fryer heating cycles [0.03%]
油温、类型、下锅量和煎炸加热周期对马铃薯煎炸过程中动量、热量和质量传递的三维建模及影响分析
Jalal Dehghannya,Abdurrahman Ghaderi,Babak Ghanbarzadeh
Jalal Dehghannya
The present study offers a mathematical model to optimize the frying process of potato slices by considering interactions between oil temperature (150, 170, 190 °C), oil type (canola, sunflower, and soybean), and frying load (potato/oil ra...
Biaxial testing and sensory texture evaluation of plant-based and animal deli meat [0.03%]
植物基和动物熟食肉的双向拉伸及感官质构评价
Skyler R St Pierre,Lauren Somersille Sibley,Steven Tran et al.
Skyler R St Pierre et al.
Animal agriculture is one of the largest contributors to global carbon emissions. Plant-based meats offer a sustainable alternative to animal meat; yet, people are reluctant to switch their diets and spending habits, in large part due to th...
Jennifer A Holian,Malcolm D Bolton,D Ian Wilson
Jennifer A Holian
Addition of small amounts of glycerol to milk chocolate during the tempering stage can yield a product which exhibits enhanced mechanical strength and retards motion of the continuous phase (cocoa butter, a mixture of fats) of this dense gr...
Extraction of degraded proteins from red and green macroalgae using ultrasonic-assisted extraction and Fenton's reagent in combination [0.03%]
结合超声辅助提取和芬顿试剂法提取红绿大型海藻降解蛋白
Lin Ching I,Chang Chia Hsin,Fan Chih Hsuan et al.
Lin Ching I et al.
This study utilized two common macroalgae species from Taiwanese waters, green algae Ulva lactuca (Ulva) and red algae Sarcodia suae (Sarcodia), to evaluate the feasibility and efficacy of a novel cell wall disruption technique combining Fe...
Red light enhances the storage quality and flavor of Chinese cabbage during a short shelf life [0.03%]
红光能增强白菜短期贮藏期间的品质和风味
Tuoyi Wang,Chunyan Li,Sijia Liu et al.
Tuoyi Wang et al.
This study shows that red light conditions enhance several quality attributes of Chinese cabbage during short-term shelf life. By promoting photosynthesis-as indicated by increased chlorophyll content and ELIP1 expression-red light helps pr...