Activities of the soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides against HCT-116 cells as affected by a chemical selenylation [0.03%]
化学硒化对可溶性与非消化性龙眼多糖活性的影响研究
Ya-Hui Yu,Li Wang,Qiang Zhang et al.
Ya-Hui Yu et al.
The soluble and non-digestible longan (Dimocarpus longan Lour.) polysaccharides (LP) with Se content less than 0.01 g/kg were extracted and selenylated chemically with the HNO3-Na2SeO3 system, to prepare two selenylated products namely SeLP...
Influence of formulation on the quality and stability of a freeze-dried Mandarin product [0.03%]
配方对冻干橙制品质量及稳定性能的影响
Ana Salvador,María Del Mar Camacho,Nuria Martínez-Navarrete
Ana Salvador
Consumers demand products of high quality, healthy, safe, and easy to manage. A freeze-dried fruit snack can meet this demand, but this kind of product may collapse rapidly, becoming highly sticky. To avoid this, adding biopolymers can impr...
A strategy for reducing acrylamide content in wheat bread by combining acidification rate and prerequisite substance content of Lactobacillus and Saccharomyces cerevisiae [0.03%]
结合乳酸菌和酿酒酵母的发酵速度及前体物质减少小麦面包丙烯酰胺含量的研究
Xiaoli Zhou,Mengjie Duan,Shijie Gao et al.
Xiaoli Zhou et al.
This study mainly focused on a strategy for reducing acrylamide(AM) content in wheat breads by combining Lactobacilli and Saccharomyces cerevisiae in sourdough, in comparison with natural fermentation. The results showed that acrylamide lev...
Flavour network-based analysis of food pairing: Application to the recipes of the sub-cuisines from Northeast India [0.03%]
基于风味网络的美食搭配分析及其在东北印度地方菜系中的应用
L V Makinei,M K Hazarika
L V Makinei
The flavour network-based analysis of food pairing was applied to the sub-cuisines from Northeast India to examine the food pairing behaviour in terms of the co-occurrence of ingredients with the shared flavouring compounds in food recipes....
Tremella fuciformis polysaccharides as a fat substitute on the rheological, texture and sensory attributes of low-fat yogurt [0.03%]
银耳多糖作为低脂酸奶中脂肪替代品对改善其流变特性、质地属性及感官品质的影响
Yang Lin,Qiaolian Xu,Xiangmin Li et al.
Yang Lin et al.
The potential of Tremella fuciformis polysaccharides (TFPS) as a fat substitute in low-fat yogurt was evaluated in this study. The effects of adding different concentrations of TFPS solution on the physical and chemical properties, texture,...
Isolation and evaluation of quinoa (Chenopodium quinoa Willd.) protein fractions. A nutritional and bio-functional approach to the globulin fraction [0.03%]
藜麦（学名：宽叶斯卑尔脱羊乳菊）蛋白组分的分离及其评价——从营养及生物功能性角度对球蛋白成分的研究
Olga Luisa Tavano,Maria Julia de Miguel Amistá,Giani Del Ciello et al.
Olga Luisa Tavano et al.
This study evaluated the solubility profiles of quinoa grain proteins and applied a complete process for the isolation of its main protein fractions, namely: albumins, globulins, prolamins and glutelins, which corresponded to 26.96%, 41.3%,...
Hyperspectral Imaging (HSI) for meat quality evaluation across the supply chain: Current and future trends [0.03%]
供应链中用于肉品品质评估的高光谱成像技术(HSI):现状与未来趋势
Wenyang Jia,Saskia van Ruth,Nigel Scollan et al.
Wenyang Jia et al.
Meat products are particularly plagued by safety problems because of their complicated structure, various production processes and complex supply chains. Rapid and non-invasive analytical methods to evaluate meat quality have become a prior...
Impact of different starter cultures and Lactobacillus helveticus on volatile components, chemical and sensory properties of pasta filata cheese [0.03%]
不同发酵剂和乳酸菌对意大利马苏里拉奶酪风味化学及感官特性的影响
Hatice Sıçramaz,Olgu Taylan Güven,Ayşen Can et al.
Hatice Sıçramaz et al.
L.helveticus is known to follow mainly similar metabolic pathways to contribute to cheese flavor with S. thermophilus and L. delbrueckii subsp. bulgaricus. In this study, the flavor contributions of commercial S. thermophilus starter cultur...
Hardness, plasticity, and oil binding capacity of binary mixtures of natural waxes in oliveoil [0.03%]
天然乳木果油蜡混合物的硬度、可塑性和含油能力
Saeed M Ghazani,Stacie Dobson,Alejandro G Marangoni
Saeed M Ghazani
In this study, olive oil oleogels structured with less than 4% binary blends of sunflower wax (SFW), rice bran wax (RBW), candelilla wax (CDW), and beeswax (BW) were characterized. Among the different binary wax oleogels, samples structured...
In vitro antioxidant, anti-glycation, and bile acid-lowering capacity of peanut milk fermented with Lactiplantibacillus plantarum Kinko-SU4 [0.03%]
植物乳杆菌Kinko-SU4发酵花生奶的体外抗氧化、抗糖化和降胆汁酸能力
Mahiro Yamamoto,Natsumi Handa,Ayaka Nakamura et al.
Mahiro Yamamoto et al.
Plant-based milk-like products from soybeans and other legumes and nuts have been explored worldwide, owing to their nutritional and functional characteristics. This study was conducted to develop new functional food materials from peanut (...