In vitro fecal fermentation demonstrates the prebiotic-like properties of quinoa modulated by different preparation methods [0.03%]
体外粪便发酵试验展示不同的加工方式赋予了藜麦类似益生元的特性
Devin Connolly,Jagrani Minj,Shirley Arbizu et al.
Devin Connolly et al.
Quinoa grain represents an excellent source of nutrition, including protein, lipids, and fiber. Quinoa processing and cooking alters its chemical composition and bioavailability of nutrients, and while extracts have been studied, little is ...
Development of Schiff base-type oleogels using the emulsion template approach at different pH values: Comparative investigation of their structure and properties [0.03%]
基于Schiff碱的油凝胶在不同pH值下单分子膜乳液模板法制备及性能研究
Jianfei Zhu,Dongling Tian,Xi Chen et al.
Jianfei Zhu et al.
Herein, Schiff base-type oleogels (SBOs) comprising chitosan (CS) and syringaldehyde (SA) were prepared using the emulsion template method at different pH values. The properties and structure of the oleogels produced at various pH values we...
Local perceptions of foodscapes and their representation in visual and texts: A visual content analysis of photography in Japanese coastal area [0.03%]
日本沿海地区的食物景观及其视觉和文本表现：一种摄影内容分析方法的研究
Masaki Uchida,Rei Sugawara,Ryo Kohsaka
Masaki Uchida
The term "foodscape" has recently gained prominence in academic discourse, fostering interdisciplinary research into the relationship between food and local environments. This study focuses on the material aspect of foodscapes and aims to c...
Explainable AI and mobile imaging for non-destructive avocado ripeness and internal quality assessment to reduce food waste [0.03%]
基于可解释性AI和移动成像的非破坏性牛油果成熟度和内部品质评估以减少食物浪费
In-Hwan Lee,Zhengao Li,Luyao Ma
In-Hwan Lee
Food waste is a global challenge, primarily driven by inaccurate prediction of food quality and remaining shelf life. Approximately 30% of food waste occurs at retail and household levels, where traditional assessment methods such as subjec...
Unraveling the correlation between physicochemical properties, volatile flavor compounds, and microbial communities during the fermentation of Aspergillus-type douchi [0.03%]
曲霉豆豉发酵过程中理化性质、挥发性风味物质和微生物群落之间的关联研究
Qingyan Guo,Jingjing Zhao,Jiabao Peng et al.
Qingyan Guo et al.
As a traditional fermented food, Aspergillus-type Douchi develops its characteristic flavor through natural fermentation in a semi-open environment. However, the extensive production methods traditionally employed for Aspergillus-type Douch...
Unlocking microbial interactions: Multi-Plant-based-substrate fermentation with water kefir starters for functional beverage innovation [0.03%]
基于多植物底物的水克菲尔发酵及其功能性饮料创新研究
Adineh Tajmousavilangerudi,Chiara Viretto,Nicolò Anzelini et al.
Adineh Tajmousavilangerudi et al.
The specificity of ingredients and fermenting microorganisms is critical in designing fermented plant-based beverages and maximizing their protective properties. We aimed to replicate the kefir microbial ecosystem in a novel multi-plant for...
Thiol-ene click reaction aptamer sensor based on MWCNT-COOH/MOF-818 composite for highly sensitive detection of foodborne pathogenic bacteria [0.03%]
一种基于MWCNT-COOH/MOF-818复合材料的硫醇-烯烃点击反应适配体传感器用于高灵敏检测食源性致病菌
Hai Chi,Yue Xiao,Houqi Ning et al.
Hai Chi et al.
This study established a unified electrochemical sensing platform for the ultra-sensitive and rapid detection of foodborne pathogens. Targeting three representative pathogenic bacteria-Staphylococcus aureus, Escherichia coli, and Salmonella...
The effect of transglutaminase, oleogel/hydrogel ratio, and NaCl addition on the structural and textural properties of pea protein/candelilla wax-based bigels [0.03%]
转谷氨酰胺酶、油凝/水凝比例和NaCl添加对豌豆蛋白/石梓蜡大凝胶结构和质地性质的影响
Nitzan Friedman,Shay Moguiliansky,Maya Davidovich-Pinhas
Nitzan Friedman
Recent trends promote the replacement of animal-based products using plant sources. Such food alternatives can be achieved utilizing bigels, tailorable materials which combine plant protein-based hydrogel (HG) and oleogel (OG) phases into o...
Optimizing stability and controlled release of co-encapsulated probiotics and vitamin B12 using fluidized bed coating: impact of plasticizers on tailored HPMCAS-coated granules [0.03%]
采用流化床包衣优化益生菌和维生素B12共胶囊的稳定性及控制释放：增塑剂对定制的羟丙基甲基纤维素乙酸琥珀酸盐包衣颗粒的影响
Yuqian Yan,Dandan Song,Linlin He et al.
Yuqian Yan et al.
Probiotics and vitamins face substantial challenges in preserving their viability and stability during processing, storage, and gastrointestinal transit. This study aimed to develop co-encapsulated formulations comprising Lactiplantibacillu...
Identification of novel umami peptides from truffle and their effects on umami perception when used in combination with MSG or IMP [0.03%]
从松露中识别新型呈味肽及其与MSG或IMP组合使用时对呈味感知的影响
Min Fan,Minbo Li,Yongshuai Ma et al.
Min Fan et al.
While much research has focused on volatile compounds in truffle, little attention has been given to its umami, an important flavor component. Here, novel umami peptides derived from truffle were screened, and their taste mechanisms were in...