Results 11 to 20 of about 3,859,028 (305)
Foods, 2021 The production of good Meju soybean paste primarily depends on the selection of raw materials and fermenting microorganisms, which together influence its characteristic metabolites, taste, and aroma.
Na-Young Gil +5 more
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Simultaneous Determination of 26 Endogenous Components in Honey by Automated Solid Phase Extraction Coupled with Ultra-high Performance Liquid Chromatography-Tandem Mass Spectrometry [PDF]
Shipin Kexue, 2023 An automated solid phase extraction coupled with ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS/MS) method was developed for the determination of 26 endogenous components in chaste, acacia and rape honey.
LI Jing, ZHANG Juzhou, LIU Yi, YU Xiaojuan, WANG Xin
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Microorganisms, 2023 Traditional yeast (Saccharomyces cerevisiae) has been used for its benefits in various fermentation processes; the benefits of non-Saccharomyces yeast as a material for food, feed, and pharmaceuticals have been studied recently.
Woo-Soo Jeong +3 more
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Optimization of Extraction Process of Soluble Dietary Fiber from Artichoke Dietary Fiber
Shipin gongye ke-ji, 2022 To study the extraction rate of soluble dietary fiber (soluble dietary fiber, SDF) contained in the artichoke after ultrafine crushing and high pressure homogenization composite modification, single factor experiment was conducted to investigate the ...
Renwei ZHU +3 more
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Trans-fatty acid content in edible vegetable oil under different high temperatures
Shanghai yufang yixue, 2023 ObjectiveAn experimental method was established to determine the level of trans-fatty acids in edible vegetable oil and the changes of trans-fatty acid content during high-temperature simulated cooking.MethodsFour common edible vegetable oils on the ...
YANG Zhicai, WANG Lingling, ZHANG Juzhou
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Food processing and allergenicity
Food and Chemical Toxicology, 2015 Food processing can have many beneficial effects. However, processing may also alter the allergenic properties of food proteins. A wide variety of processing methods is available and their use depends largely on the food to be processed. In this review the impact of processing (heat and non-heat treatment) on the allergenic potential of proteins, and ...
Verhoeckx, K. +11 more
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Cells, 2021 Lung adenocarcinoma (LUAD) is one of the most common malignancies, and there is still a lack of effective biomarkers for early detection and prognostic prediction. Here, we comprehensively analyze the characteristics of.
Mingxi Jia +10 more
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Antioxidants, Food Processing and Health [PDF]
Antioxidants, 2021 The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced form are modified mainly by oxidation, and less by pyrolysis and hydrolysis.
Borut Poljsak +2 more
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The forgotten step in hand hygiene: A look at hand drying practices in the VFSM survey [PDF]
BIO Web of ConferencesHandwashing is a cornerstone defense against the growing threat of antimicrobial resistance (AMR). This study explores knowledge of proper handwashing techniques among participants in the Village Food Safety Movement (VFSM) Program across all 34 ...
Lustriane Cita +4 more
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Antioxidants, 2022 Oxidative stress in the brain is highly related to the pathogenesis of Alzheimer’s disease (AD). It could be induced by the overproduction of reactive oxygen species (ROS), produced by the amyloid beta (Aβ) peptide and excess copper (Cu) in senile ...
Yunhui Cai +8 more
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