Nutritional Composition and Content of Bioactive Compounds in Field Pea and Chickpea Varieties as Functional Raw Material for the Food Supply Chain [0.03%]
豌豆和 chickpea品种的营养成分和生物活性化合物含量作为食品供应链的功能性原材料
Manuel Martoccia,Matteo Donna,Paolo Colombatto et al.
Manuel Martoccia et al.
Despite the increasing demand for plant-based foods that has renewed interest in pulses as functional ingredients, limited studies have compared the compositional variability among commercial chickpea and field pea cultivars. This study com...
Portable Raman Spectroscopy for Screening of Phthalate Plasticizers in Food Contact Production Line Tubing and Bottle Cap Gaskets [0.03%]
便携拉曼光谱筛查食品生产线管路和瓶盖衬垫中的邻苯二甲酸盐增塑剂
Joshua Moskowitz,Katherine Carlos,Luke K Ackerman et al.
Joshua Moskowitz et al.
In this work, we evaluate two commercially available portable Raman spectrometers for their ability to accurately determine the presence of ortho-phthalate ester plasticizers, hereafter referred to as phthalates, in poly(vinyl chloride) (PV...
From Waste to Worth: Transforming Winemaking Residues into High-Value Ingredients [0.03%]
从废弃物到价值：将酿酒残渣转化为高附加值成分
Daniela Ratto,Valeria Cavalloro,Elisabetta Tumminelli et al.
Daniela Ratto et al.
The wine industry generates significant amounts of waste, including vine shoots, grape pomace, and seeds. Traditionally regarded as waste, these materials are now recognized for their richness in bioactive compounds such as polyphenols, die...
Impact of Cold Plasma Treatment on the Shelf Life and Metabolite Profiles of Strawberries during Storage [0.03%]
冷等离子体处理对草莓贮藏期间货架寿命和代谢谱的影响
D Abouelenein,G G Gebremical,S Tappi et al.
D Abouelenein et al.
Strawberries are abundant in bioactive compounds and serve as a significant source of ascorbic acid. However, their shelf life is notoriously short due to their high sensitivity to environmental conditions and susceptibility to microbial co...
Ham Yeasts: Exploring Mycoprotein Potential Production of Yeasts Isolated from Spanish Dry-Cured Ham [0.03%]
西班牙火腿中分离出的酵母的蛋白质产生的潜力探究
Noelia Viveros-Lizondo,Beatriz García-Béjar,Elena Coso-Cuevas et al.
Noelia Viveros-Lizondo et al.
Ripening conditions of dry-cured ham provide a suitable environment for microbial growth. Although salts such as sodium chloride, nitrite, and nitrate act as inhibitory agents, certain microorganisms, particularly yeasts, can still develop....
Engineering Pectin Biobased Films with Bacterial Cellulose Nanostructures for Enhanced Food Packaging Performance [0.03%]
用于增强食品包装性能的细菌纤维素纳米结构工程果胶生物基薄膜
Mirva Sarafidou,Erminta Tsouko,Anastasios Giannoulis et al.
Mirva Sarafidou et al.
This study developed pectin-based (Pec) films reinforced with microfibrillated cellulose (MFC) and bacterial cellulose nanostructures (BNC) produced via acid (BNC-A) or enzymatic (BNC-E) processing for sustainable food packaging. Sugar beet...
Shashwat Damani,Michael H Penner,Juyun Lim
Shashwat Damani
The influence of structural characteristics on taste perception of glucooligosaccharides (GlcOS) remains poorly understood. This study examined the role of α-1,6 glycosidic linkages in GlcOS taste perception by evaluating two sugar-free α...
Transparent Biocompatible Polyelectrolyte Multilayer Coatings on Apples: Formation and Properties [0.03%]
苹果表面的透明生物相容性多层聚电解质涂层：形成及特性
Katarina Jerin,Tin Klačić,Rajko Vidrih et al.
Katarina Jerin et al.
Polyelectrolyte multilayers (PEMs) are nanocoatings with possible applications in various areas, such as biomedicine and food technology. Recently, PEMs have been getting a lot of attention as potential food coatings for the prevention of f...
Effect of Extraction Methods and Preheat Treatments on the Functional Properties of Pumpkin Seed Protein Concentrate [0.03%]
提取方法和预热处理对南瓜籽蛋白功能特性的影响
Ozan Tas,S Gulum Sumnu,Mecit Halil Oztop
Ozan Tas
This study explores the effect of different extraction methods and preheat treatments in obtaining protein concentrate from pumpkin seed flour. The effects on the yield and functional properties of pumpkin seed protein concentrate (PSPC) we...
Cathie Martin,Eugenio Butelli
Cathie Martin
A world apart from academic research, the path from developing a polyphenol-rich crop to a product available to consumers is not one taken by many research scientists. Here we review the steps taken to commercialize anthocyanin-enriched pur...