Exploring the oxidative rancidity mechanism and changes in volatile flavors of watermelon seed kernels based on lipidomics [PDF]
Food Chemistry: XWatermelon seed kernels (WSK) are prone to oxidative rancidity, while their evaluation biomarkers and changes in volatile flavor are still unknown. The research tracked the changes in volatile compounds and lipid components before and after rancidity ...
Hui Ouyang, Xing Fu, Shugang Li
exaly +4 more sources
Characterising the enzyme-driven metabolic shifts in rancid pearl millet flour using metabolomics approaches: a step towards improving quality and shelf-life [PDF]
Frontiers in NutritionRancidity significantly limits the shelf-life and market potential of pearl millet flour and its processed food items, despite the grain’s nutritional superiority.
Ranjeet R. Kumar +11 more
doaj +2 more sources
Cytoplasm effects on rancidity related traits in pearl millet (Pennisetum glaucum (L.) R. Br.) hybrids [PDF]
BMC Plant BiologyBackground Pearl millet is a nutritionally rich, climate-resilient cereal, but its large-scale utilization is constrained by rapid rancidity in flour, caused by lipid hydrolysis and oxidation.
P. Sanjana Reddy +4 more
doaj +2 more sources
Frontiers in Plant Science, 2022 Pearl millet is an important cereal crop of semi-arid regions since it is highly nutritious and climate resilient. However, pearl millet is underutilized commercially due to the rapid onset of hydrolytic rancidity of seed lipids post-milling.
Sharma Kiran K, Bhatnagar-Mathur Pooja
exaly +3 more sources
When genes turn traitor: de novo transcriptomics uncovers pearl millet’s rancidity machinery [PDF]
Frontiers in Plant SciencePearl millet flour is highly nutritious but prone to rancidity, leading to off-odor development and reduced shelf life. To understand the molecular basis of this phenomenon, we performed de novo transcriptome sequencing on diverse pearl millet genotypes (
Ranjeet R. Kumar +9 more
doaj +2 more sources
Non-Thermal Stabilization Strategies for Rice Bran: Mechanistic Insights, Technological Advances, and Implications for Industrial Applications [PDF]
FoodsRice bran, a major byproduct of rice processing, is rich in unsaturated fatty acids, high-quality proteins, and bioactive compounds such as γ-oryzanol and ferulic acid.
Lu Zhou +6 more
doaj +2 more sources
Elevated free fatty acids in bulk tank milk: a dairy farm case report [PDF]
Frontiers in Veterinary ScienceWhile most fatty acids in milk are bound, some are in free form. Although free fatty acids (FFA) only represent approximately 0.1 % of total milk fat, they can have a large, detrimental impact on milk quality.
Hannah M. Woodhouse, David F. Kelton
doaj +2 more sources
Influence of Arabic Gum/Gelatin/Ascorbyl Palmitate Coating on Quality Parameters of Hazelnut Kernels Stored in Plastic Boxes [PDF]
MoleculesEdible coatings enriched with antioxidants offer a promising approach to prolong the shelf life of oxidation-sensitive foods such as nuts. Nonetheless, not all formulations provide the expected protection, and understanding why is equally important.
Dariusz Kowalczyk +4 more
doaj +2 more sources
Psychrotrophic count influence on oxidative stability and aflatoxins in milk and cooking butter [PDF]
Iraqi Journal of Veterinary Sciences, 2022 Milk and butter are among the precious foods susceptible to spoilage and rancidity due to psychrotrophic microorganisms' activities, which grow in abundance due to the richness of milk and butter in the nutrients and their ability to resist the cold ...
Tawfik El-Bassiony +2 more
doaj +1 more source
CyTA - Journal of Food, 2023 The effects of microbial contamination on the rancidity of Huangjiu (Chinese rice wine) during pottery jar storage were studied. With the increase in the rancidity of Huangjiu, the alcohol content decreased, while the conductivity increased significantly.
Jian Hu +4 more
doaj +1 more source