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Effect of the Partial Substitution of Sodium Chloride on the Gel Properties and Flavor Quality of Unwashed Fish Mince Gels from Grass Carp

Foods, 2022
Excessive salt is usually required to maintain good gel properties and quality characteristics for unwashed fish mince gels (UFMG). This study aimed to investigate the effects of partial sodium chloride substitution (30%) with different substitutes ...
Ruobing Pi, Gaojing Li, Shuai Zhuang, Qinye Yu, Yongkang Luo, Yuqing Tan, Ruitong Dai, Hui Hong   +7 more
doaj   +1 more source

Reaching the highest shelf: A review of organic production, nutritional quality, and shelf life of kale (Brassica oleracea var. acephala)

Plants, People, Planet, 2021
Societal Impact Statement Since its inception in the early 20th century, organic agriculture has grown increasingly popular due to its focus on a holistic, environmentally friendly approach to crop production.
Tony Reda, Pushaparajah Thavarajah, Robert Polomski, William Bridges, Emerson Shipe, Dil Thavarajah   +5 more
doaj   +1 more source

A Multi-Enzyme Cascade Response for the Colorimetric Recognition of Organophosphorus Pesticides Utilizing Core-Shell Pd@Pt Nanoparticles with High Peroxidase-like Activity

Foods, 2023
In modern agricultural practices, organophosphorus pesticides or insecticides (OPs) are regularly used to restrain pests. Their limits are closely monitored since their residual hinders the capability of acetylcholinesterase (AChE) and brings out a ...
Zainabu Majid, Qi Zhang, Zhansen Yang, Huilian Che, Nan Cheng   +4 more
doaj   +1 more source

Diluted Acetic Acid Softened Intermuscular Bones from Silver Carp (Hypophthalmichthys molitrix) by Dissolving Hydroxyapatite and Collagen

Foods, 2021
Intermuscular bones (IBs) pose physical hazards that threaten consumer health and food safety. This study aimed to investigate the mechanism of softening IBs from silver carp with diluted acetic acid.
Yueyue Liu, Huiman Jiang, Longteng Zhang, Yuqing Tan, Yongkang Luo, Hui Hong   +5 more
doaj   +1 more source

Salt Replacement Changed the Bacterial Community Composition and Physicochemical Characteristics of Sodium-Reduced Fermented Sausages during Fermentation and Ripening

Foods, 2021
The impact on fermented sausages with 25% replacement of the sodium chloride content by 14% potassium chloride, 10% calcium ascorbate and 1% calcium glutamate during fermentation and ripening was evaluated based on the bacterial community composition and
Ying Zhang, Yifan Zhang, Xing Zhou, Shibo Wang, Pinglan Li   +4 more
doaj   +1 more source

Recent Advances in Personal Glucose Meter-Based Biosensors for Food Safety Hazard Detection

Foods, 2023
Food safety has emerged as a significant concern for global public health and sustainable development. The development of analytical tools capable of rapidly, conveniently, and sensitively detecting food safety hazards is imperative.
Su Wang, Huixian Huang, Xin Wang, Ziqi Zhou, Yunbo Luo, Kunlun Huang, Nan Cheng   +6 more
doaj   +1 more source

Isomerization and bioaccessibility of cypermethrin and fenpropathrin in Pacific oyster during simulated digestion as influenced by domestic cooking methods

Food Innovation and Advances, 2023
Pyrethroids can be ingested by humans through eating contaminated oysters, which is potentially harmful to health. This study aimed to investigate the effects of raw, steaming, and roasting on cypermethrin (CP) and fenpropathrin (FP) in oysters during ...
Hangtao Xie, Yadan Jiao, Tian Li, Tuo Zhang, Yanyan Zheng, Yongkang Luo, Yuqing Tan, Chune Liu, Hui Hong   +8 more
doaj   +1 more source

Nutritional quality modulates trait variability [PDF]

Frontiers in Zoology, 2018
Trait based functional and community ecology is en vogue. Most studies, however, ignore phenotypical diversity by characterizing entire species considering only trait means rather than their variability. Phenotypical variability may arise from genotypical differences or from ecological factors (e.g., nutritionally imbalanced diet), and these causes can
Adrian Brückner, Romina Schuster, Katja Wehner, Michael Heethoff   +3 more
openaire   +4 more sources

Structural Insights on Hyp-Gly-Containing Peptides as Antiplatelet Compounds through Topomer CoMFA and CoMSIA Analysis

Foods, 2023
Increasing evidence has shown collagen hydrolysate involves a variety of bioactivities. In our previous study, multiple antiplatelet peptides containing Hyp/Pro-Gly were identified in collagen hydrolysates from Salmo salar and silver carp skin and ...
Yijie Yang, Qi Tian, Shiming Li, Bo Li
doaj   +1 more source

Understanding the Interactions between Staphylococcus aureus and the Raw-Meat-Processing Environment Isolate Klebsiella oxytoca in Dual-Species Biofilms via Discovering an Altered Metabolic Profile

Microorganisms, 2021
In a raw-meat-processing environment, members of the Enterobacteriaceae family can coexist with Staphylococcus aureus to form dual-species biofilms, leading to a higher risk of food contamination.
Xiaoxue Chen, Yunan Hu, Simin Tian, Beizhong Han   +3 more
doaj   +1 more source