Wheat gluten proteins phosphorylated with sodium tripolyphosphate: Changes in structure to improve functional properties for expanding applications [0.03%]
用三聚磷酸钠对小麦面筋蛋白进行磷酸化：通过改变结构改善其功能特性以拓宽应用范围
Fei Hu,Peng-Ren Zou,Fan Zhang et al.
Fei Hu et al.
Poor solubility of wheat gluten proteins (WG) has negative impact on functional attributes such as gelation and emulsification, which limits it use in the food industry. In this study, WG underwent different degrees of phosphorylation using...
The dynamics of indigenous epiphytic bacterial and fungal communities of barley grains through the commercial malting process in Western Canada [0.03%]
加拿大西部商业麦芽制造过程中大麦粒本土附生细菌和真菌群落的动力学变化规律研究
Wen Chen,H Y Kitty Cheung,Morgan McMillan et al.
Wen Chen et al.
Microbial activity is present at every step of the malting process. It is, therefore, critical to manage the grain-associated microbial communities for the production of high-quality malts. This study characterized barley and malt epiphytic...
Structure-immunomodulatory activity relationships of dietary polysaccharides [0.03%]
膳食多糖的结构免疫调节作用关系
Ruoxin Chen,Jingxiang Xu,Weihao Wu et al.
Ruoxin Chen et al.
Polysaccharides are usually composed of more than ten monosaccharide units, which are connected by linear or branched glycosidic bonds. The immunomodulatory effect of natural polysaccharides is one of the most important bioactive function. ...
The investigation on the characteristic metabolites of Lactobacillus plantarum RLL68 during fermentation of beverage from by-products of black tea manufacture [0.03%]
基于红茶副产物发酵饮料中植物乳杆菌RLL68特性代谢物的研究
Ruili Li,Weibo Luo,Yifeng Liu et al.
Ruili Li et al.
At present, lactic acid bacteria (LAB) fermentation is commonly considered as an effective strategy to remarkably drive the improvement of flavor and nutritional value, and extend shelf-life of fermented foods. In this study, the by-product...
Application of near-infrared spectroscopy for the nondestructive analysis of wheat flour: A review [0.03%]
近红外光谱在小麦粉非破坏性分析中的应用研究进展综述
Shun Zhang,Shuliang Liu,Li Shen et al.
Shun Zhang et al.
The quality and safety of wheat flour are of public concern since they are related to the quality of flour products and human health. Therefore, efficient and convenient analytical techniques are needed for the quality and safety controls o...
Effects of pasteurization technologies and storage conditions on the flavor changes in acidified chili pepper [0.03%]
灭菌技术和贮藏条件对酸化辣椒风味变化的影响
Xi Bao,Shiyao Zhang,Xueting Zhang et al.
Xi Bao et al.
In this study, the effects of thermal processing (TP), high pressure processing (HHP), and preservatives addition, i.e. sodium metabisulfite (SMS), on flavor changes in acidified chili peppers were compared. In addition, their changes durin...
Spirulina polysaccharide induces the metabolic shifts and gut microbiota change of lung cancer in mice [0.03%]
螺旋藻多糖诱导小鼠肺癌代谢变化及肠道菌群改变
Yingfang Lu,Bo Peng,Yuqi Lin et al.
Yingfang Lu et al.
A polysaccharide obtained from Spirulina (PSP) and its effect on lung cancer in mice was investigated. Our results indicate that the tumor volume and weight of the lung cancer-bearing mice treated with PSP decreased significantly. Metabolit...
Phenotypic and genotypic characterisation of Lactobacillus and yeast isolates from a traditional New Zealand Māori potato starter culture [0.03%]
来自新西兰毛利族马铃薯种子培养物的乳酸菌和酵母分离株的表型及基因型特征分析
Jia Sun,Olin Silander,Kay Rutherfurd-Markwick et al.
Jia Sun et al.
Parāroa Rēwena is a traditional Māori sourdough produced by fermentation using a potato starter culture. The microbial composition of the starter culture is not well characterised, despite the long history of this product. The morphologi...
Effects of sequential inoculation of Lachancea thermotolerans and Oenococcus oeni on chemical composition of spent coffee grounds hydrolysates [0.03%]
酿酒酵母热忍球菌和葡萄糖氧化球菌顺序接种对咖啡渣水解物化学成分的影响
Yunjiao Liu,Xin Yi Chua,Wenjiang Dong et al.
Yunjiao Liu et al.
Spent coffee grounds (SCG) disposal is an environmental problem. These residues from coffee brewing and instant coffee production have potential to produce novel alcoholic beverages. SCG valorization through sequential alcoholic and malolac...
Viability of Lactobacillus delbrueckii in chocolates during storage and in-vitro bioaccessibility of polyphenols and SCFAs [0.03%]
副干酪乳杆菌在巧克力中的存活性及其多酚和SCFA的体外生物可及性
Md Nur Hossain,Chaminda Senaka Ranadheera,Zhongxiang Fang et al.
Md Nur Hossain et al.
This study evaluated the viability of encapsulated Lactobacillus delbrueckii subsp. bulgaricus in chocolate during storage and in-vitro gastrointestinal transit. Flavonoid contents and short chain fatty acids (SCFAs) production during gastr...