Colloidal state and emulsifying properties of protein isolates from kilned and non-kilned oats [0.03%]
烘焙和非烘焙燕麦蛋白分离物的溶胶状态及乳化性能
Ines Pynket,Frederik Janssen,Valérie Janssis et al.
Ines Pynket et al.
There is a strong need for basic insights into the colloidal state of oat proteins as function of environmental conditions, and the relationship with functional properties. Relevant in this regard is the commonly applied industrial oat groa...
Single nucleotide polymorphism information estimates breed and variety composition ratio in food [0.03%]
单核苷酸多态性信息估计食物中品种和品系组成比例
Cheng-En Tan,Ilias Tagkopoulos
Cheng-En Tan
The quality of food products can be influenced by the breed or variety of origin, as well as the composition ratios in mixtures of breeds or varieties. We present a method to estimate the breed or variety composition ratio in food samples u...
Bee products in biopolymer films/coatings: Advancing sustainable active packaging for food preservation [0.03%]
蜜蜂产品在生物聚合物薄膜/涂层中的应用：用于食品保鲜的可持续活性包装的发展
Xiangxin Li,Hualei Chen,Tilak Gasti et al.
Xiangxin Li et al.
The environmental concerns associated with petroleum-based plastics have accelerated the transition toward sustainable biopolymer packaging. Bee products-beeswax, propolis, honey, pollen, and royal jelly-serve as valuable natural additives ...
Rapid classification and quality assessment of citrus essential oils via machine-learning-assisted Raman spectroscopy [0.03%]
基于拉曼光谱和机器学习的柑橘类精油快速分类及品质评价方法研究
Yong-Xuan Hong,Jia-Wei Tang,Jie Chen et al.
Yong-Xuan Hong et al.
Citrus essential oils (EOs) require accurate identification and assessment to ensure authenticity and consistency. However, conventional techniques such as gas chromatography (GC) and mass spectrometry (MS) are time-consuming and expensive,...
Decoupling microwave heating efficiency from food property variations: A reduced-gradient index metamaterial strategy for superior efficiency and uniformity [0.03%]
解耦微波加热效率与食品属性变化的关系：一种用于实现高效均匀加热的简缩梯度指标型超材料策略
Fengming Yang,Yuanyuan Wu,Huayu Yang et al.
Fengming Yang et al.
Microwave heating is recognized as a green processing technology; however, its energy conversion efficiency is often limited in practice due to variations in the shape, volume, and dielectric properties of heated samples, which hinder prope...
Drying-method dictates green-tea flavor: Key odorants, OAV-based markers and precursor fate mapped by GC-MS/O and targeted metabolomics [0.03%]
干燥方法决定绿茶风味：基于OAV标志物及前体命运的GC-MS/O和靶向代谢组学研究
Tianzi Yu,Yulin Fan,Jixing Zhang et al.
Tianzi Yu et al.
Green tea occupies a prominent position in the Chinese tea market. Although drying the tea constitutes a critical processing step, its mechanistic impact on aroma quality remains unclear. This study aimed to investigate the effects of three...
Nutritional quality indicators as complementary functional units for the sustainability assessment of grain-based foods in Sweden [0.03%]
瑞典粮食基于食品的可持续性评估中的营养质量指标作为互补功能单位
Martina Cassarino,Gianluca Giuberti,Margherita Dall&#x;Asta et al.
Martina Cassarino et al.
Grain-based products, particularly whole grains, are integral to a healthy and sustainable diet. However, their nutritional quality and environmental impact vary, necessitating consideration of both aspects in sustainability assessments. Th...
In vitro protein digestibility of plant-based foods and ingredients vs standardized values in growing pigs [0.03%]
体外植物源性食物及原料蛋白质消化率测定及其与生长猪标准值的比较
Cristina Gómez-Marín,Natalia S Fanelli,Beatriz Miralles et al.
Cristina Gómez-Marín et al.
In vitro methods for protein quality assessment have great potential, but to represent a real alternative, they need validation against in vivo data. In particular, there is a lack of data on plant protein sources, which are increasingly de...
Ruud van der Sman,Stefano Renzetti,Panos Voudouris et al.
Ruud van der Sman et al.
Using both literature and new experimental data, we demonstrate that T 2 relaxation times are governed by the ratio T g / T , where T g is the moisture-dependent glass transition temperature and T is the actual temperature. This r...
Monitoring early micro-oxidation under refrigeration: iron and oxidative markers predict quality loss in grass carp [0.03%]
冷藏条件下草鱼早期微氧化监测：铁和氧化标志物预测品质劣变
Xin Xiong,Ruifang Feng,Huijuan Zhang et al.
Xin Xiong et al.
Effective cold-chain control requires identifying early quality deterioration before overt spoilage, yet simple early indicators for chilled fish remain scarce. We evaluated whether free iron, measured by a routine assay, can predict early ...