Encapsulating volatiles by spray drying: The choice of dextrose equivalent influences d-limonene retention via skin formation and particle morphology [0.03%]
喷雾干燥封装挥发物：旋光糖 equivalence 数的选择通过皮肤形成和颗粒形态影响柠檬烯的保留量
Ana K P Jauhari,Viktorija Lucenko,Meinou N Corstens et al.
Ana K P Jauhari et al.
Maltodextrin is extensively used as a wall material for volatile encapsulation via spray drying. The dextrose equivalent (DE) is hypothesized to influence the retention of volatiles by affecting the rate of skin formation. However, the DE i...
Iraj Karimi Sani,Bahram Hassani,Nabil Hussain Rasul et al.
Iraj Karimi Sani et al.
Antioxidant packaging films (APFs) have emerged as a transformative result in food preservation, offering biodegradability, cost-effectiveness, and the ability to incorporate bioactive compounds. These films mitigate food spoilage by preven...
Prevalent low Mediterranean diet adherence and low folate status in a Spanish Km 0 Mediterranean coast population [0.03%]
西班牙Km 0地中海沿岸人口的低的地中海饮食依从性和低叶酸状态普遍性研究
Ailende Eigbefoh-Addeh,Albert Salas-Huetos,Carla Ramos-Rodríguez et al.
Ailende Eigbefoh-Addeh et al.
Background: Folate, vitamin B12, riboflavin, and vitamin B6, play interrelated roles in one-carbon metabolism, vital for several physiological processes. ...
Probiotic pasta consumption improves lipid metabolism and reduces gut permeability in overweight and obese adults: a randomized controlled trial [0.03%]
益生元意面的摄入改善肥胖和超重成年人脂质代谢并减少肠道通透性：一项随机对照试验
Silvia Tagliamonte,Roberta Barone Lumaga,Francesca De Filippis et al.
Silvia Tagliamonte et al.
This study investigates the effects of a Shouchella clausii UBBC-07 spore-enriched pasta (ProbP) compared to a conventional pasta (ConP) on metabolic health and gut microbiome composition in overweight and obese individuals. A 4-weeks rando...
Sourdough starter culture and breadmaking process impact wholemeal bread characteristics associated with starch digestibility [0.03%]
老面团种类和发酵工艺影响全麦面包的淀粉消化特性及其关联属性
Celine Verdonck,Eline Lambrechts,Ines Pradal et al.
Celine Verdonck et al.
This study explored how sourdough affected wholemeal bread's starch digestibility by determining the impact of the sourdough starter culture and breadmaking process on bread characteristics and in vitro starch digestion kinetics. Wholemeal ...
Recovery and characterisation of quinoa protein via neutral to alkaline extraction: protein profiles and heat-induced aggregation behaviour [0.03%]
基于中性至碱性提取的藜蛋白的回收及其特性研究：蛋白质组分及加热诱导聚集行为
Hao Cui,Debashree Roy,Siqi Li et al.
Hao Cui et al.
This study investigated the impact of extraction pH (pH 7-11) on the yield, composition, protein profile and properties of quinoa protein isolate (QPI), including solubility, interfacial tension and heat-induced aggregation. Extraction pH c...
Huadong Zhang,Hongxia Zhang,Hai Du et al.
Huadong Zhang et al.
Baijiu fermentation represents a sophisticated microbial-driven biochemical process mediated by complex microbial consortium. Despite extensive characterization of bacterial and fungal roles in fermentation systems, the virus remains a crit...
Characterization of antimicrobial resistant Empedobacter from fresh meat and meat preparations [0.03%]
来自生鲜肉和肉类制品的耐药エンペドバ克тер菌的表征
Alba Puente,José F Cobo-Díaz,Márcia Oliveira et al.
Alba Puente et al.
Empedobacter has been identified as an opportunistic pathogen that frequently exhibits resistance to multiple antibiotics, including some of those known as of last-resort. This study describes the phenotypic and genotypic characterization o...
High-throughput quantification of aflatoxin in moldy peanuts using hyperspectral imaging and CNN: Comparative evaluation of machine learning algorithms and deep learning models [0.03%]
基于高光谱成像和CNN的霉粒花生中黄曲霉素高通量化定量研究：机器学习算法与深度学习模型的对比评估
Min Pang,Yingge Wang,Mengke Li et al.
Min Pang et al.
Aflatoxin contamination in peanuts poses serious health risks, requiring rapid, non-destructive detection methods. This study developed a hyperspectral imaging (HSI) approach combined with deep learning for quantitative aflatoxin analysis i...
Selection of yeasts and lactic acid bacteria to improve the nutritional quality, volatile profile, and biofunctional properties of chickpea flour [0.03%]
用于改善鹰嘴豆粉营养品质、挥发性物质轮廓和生物功能性能的酵母和乳酸菌的选择
Solidea Amadei,Irene Gandolfi,Davide Gottardi et al.
Solidea Amadei et al.
The growing global demand for dietary protein calls for alternative sources. Chickpeas (Cicer arietinum L.) are a source of proteins and bioactive compounds, but their digestibility is limited by antinutritional factors and raffinose-family...