Rational design of caffeic acid amides as novel antioxidants in lipid systems: Experimental and theoretical studies [0.03%]
合理设计绿原酸酰胺作为脂质体系的新型抗氧化剂：实验与理论研究
Zhiheng Yuan,Qicheng Sun,Yaoyao Zhang et al.
Zhiheng Yuan et al.
Caffeic acid (CA), known as a natural phenolic compound, is widely recognized for its antioxidant properties and potential applications in food preservation. However, its practical antioxidant efficacy and potential applications have been l...
Detection and classification of microplastics in green tea using SERS with gold nanoparticle substrates integrating chemometrics and deep learning [0.03%]
基于化学计量学和深度学习的SERS金纳米颗粒基底检测并分类绿茶中的微塑料
Rahul Joshi,Samir Adhikari,Donghan Lee et al.
Rahul Joshi et al.
Green tea is consumed worldwide for its health-promoting properties, but it remains vulnerable to microplastic contamination during packaging and processing. Microplastics such as polystyrene (PS) and polyethylene terephthalate (PET) pose p...
Safety evaluation of Lacticaseibacillus rhamnosus KF7 based on complete genome, phenotypic assays and alternative models: Caenorhabditis elegans [0.03%]
基于全基因组、表型试验和替代模型的安全性评价：乳汉氏肠杆菌KF7及巴氏肠杆菌ATCC9147号菌株
Ying Cheng,Yilin Zhang,Xuechun Pang et al.
Ying Cheng et al.
This study evaluated the safety of Lacticaseibacillus rhamnosus (L. rhamnosus) KF7, a probiotic strain originating from kefir, for potential use in infant and children's food products in China. The safety evaluation was conducted through a ...
Predictive mechanistic modelling of vegetable oil autoxidation using a parametrised kinetic network [0.03%]
基于参数化动力学网络的植物油自动氧化预测机制模型研究
Vincent J P Boerkamp,Khoa A Nguyen,Jean-Paul Vincken et al.
Vincent J P Boerkamp et al.
Developing measures to prevent oxidation of vegetable oils currently requires cumbersome empirical testing of shelf-life. In order to rationalise the design of antioxidative strategies, we developed a predictive model that accounts for envi...
Numerical investigation of coupled heat-mass transfer and expansion in wheat starch-gluten systems during microwave processing: Role of power and initial moisture [0.03%]
微波处理过程中小麦淀粉-麦胶体系的热质耦合传递及膨胀行为数值研究：功率和初始含水率的影响
Yejun Wu,Huayu Yang,Yuan Tao et al.
Yejun Wu et al.
Microwave heating is favored in wheat-based food processing for its rapid and selective heating, high efficiency, and environmental benefits, yet it often suffers from non-uniform temperature distribution. The underlying coupled heat transf...
Effect of magnetic field-assisted thawing on the flavor characteristics of blueberries [0.03%]
磁场辅助解冻对蓝莓风味特征的影响
Jingkai Su,Rui Nian,Xuehui Cao et al.
Jingkai Su et al.
The effects of magnetic field on the flavor of thawed blueberries were studied. The results showed that the group thawed with magnetic assistance had significantly higher ascorbic acid content and sugar-acid ratio (P < 0.05) compared to the...
Relationships between printability and rheology of inks for personalized nutrition [0.03%]
个性化营养印刷墨水的印刷适性与流变学关系研究
Ruud van der Sman,Bei Tian,Seyed-Ali Ghoreishy et al.
Ruud van der Sman et al.
This study explores the relationship between printability and rheology of 3D food printing inks developed for personalized nutrition. We have developed a wide variety of inks differing in macronutrient composition, with formulations either ...
Large-strain anisotropic behavior of meat during cooking: A finite element study [0.03%]
烹饪过程中肉的大变形各向异性行为：一种有限元研究方法
Jorge Grasa,Luciano Teresi,Ruud van der Sman
Jorge Grasa
This paper investigates the role of anisotropy in the deformation of meat during cooking, and how it influences transport properties such as diffusion and thermal conductivity. To address this multiphysics problem a Finite Element model was...
Comparative assessment of various protein isolates underpinning cognitive modulation: An interplay of neurobiological markers and gut-brain axis [0.03%]
多种蛋白质分离物对认知调节的比较评估：神经生物学标志物与肠-脑轴的相互作用
Sundas Hina,Zhicheng Li,Zhang Jing et al.
Sundas Hina et al.
Dietary composition significantly influences gut microbiota, which modulates neurodevelopment and cognitive functions via the gut-brain axis. While various protein sources have demonstrated neuroprotective effects, their impact during early...
Enhanced performance of an eco-friendly and sustainable secalin-corn starch packaging film via citric acid cross-linking [0.03%]
通过柠檬酸交联提升生态友好和可持续的秘鲁藜蛋白-玉米淀粉包装膜的性能
Sona Dodange,Hajar Shekarchizadeh
Sona Dodange
Growing concerns over plastic pollution have intensified the search for sustainable food packaging solutions. This study introduces a novel biodegradable film based on secalin (SCL) protein from rye, a rarely explored biopolymer, blended wi...