High-pressure processing of bovine milk: Effects on the coagulation of protein and fat globules during dynamic in vitro gastric digestion [0.03%]
牛乳的高压处理：对体外动态胃消化过程中蛋白质和脂肪球凝集的影响
Xiaoye He,Mengxiao Yang,Fang Yuan et al.
Xiaoye He et al.
The effect of high-pressure processing (HPP) on the digestion behavior of skim and whole bovine milks was investigated using a human gastric simulator. Both milks formed clots during gastric digestion. HPP treatment led to the formation of ...
High prevalence and pathogenic potential of Shiga toxin-producing Escherichia coli strains in raw mutton and beef in Shandong, China [0.03%]
我国山东省羊肉和牛肉中肠出血性大肠杆菌的污染状况及毒力研究
Bin Hu,Xi Yang,Qian Liu et al.
Bin Hu et al.
Shiga toxin-producing Escherichia coli (STEC) is a foodborne pathogen that can cause severe human diseases such as hemolytic uremic syndrome (HUS). Human STEC infections are frequently caused through consumption of contaminated foods, espec...
Comparative study of two types of pre-extraction treatment (drying or non-drying) on physicochemical, structural and functional properties of extracted insect proteins from Tenebrio molitor larvae [0.03%]
干燥与非干燥两种预处理方法对米象幼虫提取昆虫蛋白理化、结构和功能性质的影响研究
Fengxue Zhang,Yining Xu,Baohua Kong et al.
Fengxue Zhang et al.
Microwave drying (MD) or freeze drying (FD) was commonly used as a drying treatment prior to the extraction of edible insect proteins. However, some quality defects (e.g., lipid oxidation or protein denaturation) were probably occurred via ...
Proteomic analyses revealed the antibacterial mechanism of Aronia melanocarpa isolated anthocyanins against Escherichia coli O157: H7 [0.03%]
飞燕草素类化合物通过破坏脂多糖外膜复合物发挥抗菌作用机制研究：基于蛋白质组学的表型抑制实验分析法
Haotian Deng,Yanwen Kong,Jinyan Zhu et al.
Haotian Deng et al.
Aronia melanocarpa anthocyanins (AMAs), as a natural plant extract, can control pathogens and are attracting increasing attention. However, at the proteomic level, the antibacterial mechanism of AMAs against Escherichia coli O157: H7 remain...
Resistance of Eupenicillium javanicum mold spores to the light-emitting diode (LED), LED-assisted thermal and thermal processing in strawberry and apple juices [0.03%]
发光二极管(LED)、LED辅助热和热处理对草莓和苹果汁中印尼青霉菌孢子的抗性研究
Evelyn,Chairul,Syaktia Aryuda et al.
Evelyn et al.
The use of light-emitting diode (LED) technology for the non-thermal processing of foods is a major topic of interest among various research groups. This study is aimed at inactivating the Eupenicillium javanicum ascospores present in straw...
Integrated proteomic, phosphoproteomic, and N-glycoproteomic analyses of the longissimus thoracis of yaks [0.03%]
牦牛长肌蛋白质组、磷酸化蛋白质组和N-连接糖蛋白组图谱的整合分析
Xinping Chang,Jiamin Zhang,Zhendong Liu et al.
Xinping Chang et al.
Yaks (Bos mutus) live in the Qinghai-Tibet plateau. The quality of yak meat is unique due to its genetic and physiological characteristics. Identification of the proteome of yak muscle could help to reveal its meat-quality properties. The c...
Neetu Singh,Surender Singh Yadav
Neetu Singh
Spices are an affluentpool of polyphenolcompounds that possessgigantic medicinal peculiarities such as remedying microbial infections, oxidative stress, inflammation, diabetes, cancers, neurodegenerative disorders, cardiac disorders, etc. O...
Analysis of the volatile compounds in Fuliji roast chicken during processing and storage based on GC-IMS [0.03%]
基于GC-IMS的富吉烧鸡加工及冷藏期间挥发性化合物分析
Hui Zhou,Wei Cui,Yafei Gao et al.
Hui Zhou et al.
To investigate the flavor changes of Fuliji roast chicken during processing and storage, the volatile organic compounds (VOCs) during processing (fresh, fried, stewed and sterilized) and storage (1 month, 2 months and 4 months) were determi...
Preparation and characterization of sodium cellulose sulfate/chitosan composite films loaded with curcumin for monitoring pork freshness [0.03%]
用于监测猪肉新鲜度的硫酸钠壳聚糖/壳多糖载姜黄素复合膜的制备及表征
Chuan Tang,Zhixin Zhao,Ming Yang et al.
Chuan Tang et al.
Colorimetric films were prepared by incorporating curcumin into a sodium cellulose sulfate/chitosan composite. The morphology mechanical, and water vapor properties of the films were investigated, and their practical use in pork preservatio...
Microbes associated with spontaneous cacao fermentations - A systematic review and meta-analysis [0.03%]
与可可自发发酵有关的微生物群——系统评价和meta分析
Alexander J Taylor,Eduardo Cardenas-Torres,Michael J Miller et al.
Alexander J Taylor et al.
Chocolate is a product of the fermentation of cacao beans. Performed on-farm or at local cooperatives, these are spontaneous cacao fermentations (SCFs). To better understand SCFs, this study sought to identify SCF microbes, their interrelat...