Results 1 to 10 of about 14,318,687 (253)
Applied Food Research, 2023 In the recent decade, consumers have preferred plant-based (vegan) foods due to the maintenance of environmental sustainability. However, some of the plant-based foods have a demerit of the presence of anti-nutritional factors and allergenic components ...
M. Dharini +3 more
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Foods, 2021 This study investigates the effects of a high pressure processing pre-treatment (pre-HPP) on the juice yield of persimmon (Diospyros kaki L.) pulp and the pre-HPP plus HPP or thermal processing (TP) on microorganism inactivation and quality changes of ...
Jiayue Xu +8 more
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Immune boosting functional components of natural foods and its health benefits
Food Production, Processing and Nutrition, 2023 Naturally available foods contain nutrients like vitamins (A, C, E, and D), zinc, calcium, magnesium, folate iron, omega fatty acids, selenium, and phytochemicals that have profound protective effects (boosting immunity) on human from diseases.
Jaspin Stephen +2 more
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Shipin gongye ke-ji, 2023 In this study, Jinta and Yanhong chilli peppers from Shandong Province were selected in order to explore the changes of bacterial community and quality of chilli peppers during salting process.
Ruomeng CHANG +4 more
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Shipin gongye ke-ji, 2022 Starch and polyphenols can interact through predominant non-covalent bonds to form a range of distinctive starch-polyphenol complexes, which exhibit varied physicochemical properties, nutritional characteristics, and bioavailability.
Qin LI +5 more
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Recent Advances in the Separation, Characterization, and Application of Starch Hierarchy
Shipin gongye ke-ji, 2023 Starch is a major component of the human diet and has several hierarchies including granule, shell, blocklet, amylose and amylopectin, which can be used as the raw materials in food processing.
Xuan YANG +5 more
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Quality Analysis and Evaluation of Nine Varieties of Dried Peppers
Shipin gongye ke-ji, 2022 To analyze the quality discrepancies of pod pepper, line pepper and horn pepper , the integrated structural characteristic values ( the seeds content and sarcocarp content), crude fiber, sugar, fat, protein, moisture, ash, carotenoids, capsaicins, and ...
Xingbo WANG +5 more
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Quality Analysis of Key Nodes of Natural Drying Chilis in Xinjiang Region
Shipin gongye ke-ji, 2023 Objective: Xinjiang is one of the main producers and exporters of dried chilies in China. Dried chilies in Xinjiang are mainly dried by natural drying methods, however, relying too much on experience and lacking scientific theoretical guidance, the dried
Xinyue ZHANG +9 more
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Food Chemistry Advances, 2023 Soymilk was subjected to high pressure processing (HPP) at different pressure levels (300–600 MPa) and time (5, 15 and 25 min) intervals. After the HPP treatment, a mild reduction was observed in soymilk pH and conductivity values; however, a sudden ...
Anbarasan Rajan +5 more
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Food Innovation and Advances, 2023 The Leuconostoc citreum SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant, but its underlying flocculation mechanisms are yet unknown.
Xuan Wang +4 more
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