Results 31 to 40 of about 8,005 (185)

A bioinspired catalytic nanoplatform for ferroptosis‐immunotherapy synergy in metastatic cancer

BMEMat, EarlyView.
The bioinspired nanoplatform MnMSN@MnP‐PEG co‐delivers manganese peroxidase and manganese ions to synergistically induce immunogenic ferroptosis and activate the cGAS‐STING pathway, eliciting potent antitumor immunity against primary and metastatic tumors.
Panpan Xue, Hai Cai, Ying Sun, Yaxin Ma, Siyuan Liu, Jinying Zhu, Yan Chen, Xuemei Zeng, Shuangqian Yan   +8 more
wiley   +1 more source

Soaking Water Management Strategies for Enhanced Quality of Parboiled Rice

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Parboiling is a hydrothermal process that alters rice physicochemical and nutritional properties. The soaking step is crucial, influencing off‐flavor formation, mineral retention, and effluent quality. This study evaluated five soaking water (SW) management strategies combining different frequencies and volumes of SW ...
Eliane Lemke Figueiredo, Paulo Alberto Azevedo, Nataniele Barros Schaun, Ya‐Jane Wang, Rosana Colussi, Nathan Levien Vanier, Moacir Cardoso Elias   +6 more
wiley   +1 more source

Comparative Study on Nutritional Characteristics and Volatile Flavor Substances of Yak Milk in Different Regions of Gannan

Foods, 2023
This study aimed to investigate the nutritional properties of yak milk in various areas of Gannan. The milk composition analyzer, automatic amino acid analyzer, and flavor analyzer were used to detect the conventional nutrients, amino acids, and volatile
Guowu Yang, Juanxiang Zhang, Rongfeng Dai, Xiaoyong Ma, Chun Huang, Wenwen Ren, Xiaoming Ma, Jianwei Lu, Xue Zhao, Ji Renqing, Lao Zha, Xian Guo, Min Chu, Yongfu La, Pengjia Bao, Chunnian Liang   +15 more
doaj   +1 more source

Evaluation of Explosion Puffed Rice for Beer Production: Increased Wort Yield at the Cost of Filtration Performance

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives Explosion puffing, a new pretreatment technology, was first applied to rice as a beer adjunct to replace conventional cooking and explore its potential to improve saccharification efficiency. Findings Explosion puffed rice exhibited reduced moisture, bulk density, starch, and fat, with a 5.37‐fold increase in ...
Qi Pan, Jiangyu Zhu, Yongqi Yin, Zhengfei Yang   +3 more
wiley   +1 more source

Isolable ArInH2: Double Hydroindation Agent

Chemistry – A European Journal, EarlyView.
Stable crystalline monomeric indium dihydride ArInH2 was isolated and completely characterized using effective support of the P,C,P‐pincer ligand (Ar = 2,6‐(tBu2PO)2C6H3). It serves as unparalleled hydroindation agent, thereby extending the family of known hydrometallation process relying on heavy p‐block metals.
Adam Hochmal, Zdeňka Růžičková, Aleš Růžička, Roman Jambor, Milan Erben, Libor Dostál   +5 more
wiley   +1 more source

Nutritional Function and Flavor Evaluation of a New Soybean Beverage Based on Naematelia aurantialba Fermentation

Foods, 2022
The soy beverage is a healthy product rich in plant protein; however, its unpleasant flavor affects consumer acceptance. The aim of this study was to determine the feasibility of using Naematelia aurantialba as a strain for the preparation of fermented ...
Tao Sun, Hao Jiang, Kai Yang, Xingkai Li, Shiyu Wang, Haoyu Yao, Rui Wang, Sha Li, Yian Gu, Peng Lei, Hong Xu, Dafeng Sun   +11 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Characterization of Cantaloupe, Grape, Pumpkin, and Tomato Seed Oils From Xinjiang: Oxidative Stability, Volatile‐Compound Analysis, and Sensory Evaluation

Food Chemistry International, EarlyView.
This study compares oxidative stability, fatty acid profiles, volatile compounds, and sensory attributes of four Xinjiang seed oils. Distinct aldehyde‐driven aroma patterns and compositional differences were revealed, providing a scientific basis for quality evaluation and valorization of underutilized plant seed oils in food applications.
Yilai Wan, Zhanglian Chen, Hongbin Wu, Wenyu Liu, Changqing Wei   +4 more
wiley   +1 more source

Accurate evaluation of the lipid characteristics and flavor of abdominal muscle resulting from different cooking processes using lipidomics and GC-IMS analysis

Food Chemistry: X
This study employed UPLC-MS/MS and GC-IMS techniques to compare and analyze the lipid metabolites and volatile flavor compounds in raw abdominal muscle (CK), sour video abdominal muscle (SV), steamed abdominal muscle (ST), and oven-cooked abdominal ...
Jicai Bi, Bian Li, Zhuo Chen, Chunyuan Ping, Junyang Zhang, Qiong Luo, Yunbo Li, Hongju He   +7 more
doaj   +1 more source

Effects of Fat on Volatile Components of Emulsified Sausage at Different Cooking Temperatures

Shipin gongye ke-ji, 2023
The sensory evaluation, electronic nose (E-nose), and solid-phase microextraction-gas chromatography-mass spectrometry (SPME-GC-MS) were used to analyze the emulsified sausages (with or without fat addition) volatiles at different cooking temperatures ...
Xu WANG, Cong LI, Wangang ZHANG, Ying WANG, Baocai XU   +4 more
doaj   +1 more source