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Comparative analysis of volatile compounds in different muskmelon cultivars in Xinjiang based on HS-SPME-GC-MS and transcriptomics 基于HS-SPME-GC-MS和转录组学的新疆不同甜瓜品种挥发性成分比较分析
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0023
Yingying Fan, Binxin Jia, Xiaoqian Cao, J. Yang, Xiaolong Li, Wei He, Fengjuan Liu, Cheng Wang
{"title":"Comparative analysis of volatile compounds in different muskmelon cultivars in Xinjiang based on HS-SPME-GC-MS and transcriptomics","authors":"Yingying Fan, Binxin Jia, Xiaoqian Cao, J. Yang, Xiaolong Li, Wei He, Fengjuan Liu, Cheng Wang","doi":"10.48130/fia-2023-0023","DOIUrl":"https://doi.org/10.48130/fia-2023-0023","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"210 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121219798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Inaugural Editorial 首次编辑
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2022-0001
Xiao-qing Liao
{"title":"Inaugural Editorial","authors":"Xiao-qing Liao","doi":"10.48130/fia-2022-0001","DOIUrl":"https://doi.org/10.48130/fia-2022-0001","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"65 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122648381","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Overview of allergenic risk of novel foods, novel foods allergenic risk. 新型食品致敏风险概述，新型食品致敏风险。
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0015
Zhuo Chen, Wenfeng Liu, Jian Wang, Dongxia Yan, Hua Feng, Yong Wu, Yongning Wu, Hongbing Chen
{"title":"Overview of allergenic risk of novel foods, novel foods allergenic risk.","authors":"Zhuo Chen, Wenfeng Liu, Jian Wang, Dongxia Yan, Hua Feng, Yong Wu, Yongning Wu, Hongbing Chen","doi":"10.48130/fia-2023-0015","DOIUrl":"https://doi.org/10.48130/fia-2023-0015","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"57 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122604594","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The role of information quality in designing effective nutrition education programs for pecans 信息质量在设计有效的山核桃营养教育方案中的作用
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0018
Amy Szacilo, Xiao Tong, Libo Tan, H. Chen, Lingyan Kong
{"title":"The role of information quality in designing effective nutrition education programs for pecans","authors":"Amy Szacilo, Xiao Tong, Libo Tan, H. Chen, Lingyan Kong","doi":"10.48130/fia-2023-0018","DOIUrl":"https://doi.org/10.48130/fia-2023-0018","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"18 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122013762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of high hydrostatic pressure treatment on bacterial composition in donkey milk studied by high throughput sequencing 高通量测序研究了高静水压力处理对驴奶细菌组成的影响
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0010
Jiaqi Kong, Wahafu Luoyizha, Liang Zhao, Congcong Fan, Hehe Li, Hui Li
{"title":"Effects of high hydrostatic pressure treatment on bacterial composition in donkey milk studied by high throughput sequencing","authors":"Jiaqi Kong, Wahafu Luoyizha, Liang Zhao, Congcong Fan, Hehe Li, Hui Li","doi":"10.48130/fia-2023-0010","DOIUrl":"https://doi.org/10.48130/fia-2023-0010","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129357892","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Impact of high-hydrostatic pressure and thermal processing on the antioxidant profiles and capacity of tomato juice during storage 高静水压力和热处理对番茄汁贮存过程中抗氧化特性和抗氧化能力的影响
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0016
Xuehua Wang, Li Dong, Chen Ma, Zhe Wang, Xiaosong Hu, Fang Chen
{"title":"Impact of high-hydrostatic pressure and thermal processing on the antioxidant profiles and capacity of tomato juice during storage","authors":"Xuehua Wang, Li Dong, Chen Ma, Zhe Wang, Xiaosong Hu, Fang Chen","doi":"10.48130/fia-2023-0016","DOIUrl":"https://doi.org/10.48130/fia-2023-0016","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121093011","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Photooxidation Stability of Phytosterols with Different Relative Spatial Positions in Different particles 不同相对空间位置植物甾醇在不同颗粒中的光氧化稳定性
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0024
Jingjian Liu, Dan Wang, Ping Shao, S. Feng
{"title":"Photooxidation Stability of Phytosterols with Different Relative Spatial Positions in Different particles","authors":"Jingjian Liu, Dan Wang, Ping Shao, S. Feng","doi":"10.48130/fia-2023-0024","DOIUrl":"https://doi.org/10.48130/fia-2023-0024","url":null,"abstract":"The aim of this study was to investigate the effects of relative spatial position of stigmasterol on its photooxidation stability in different particles. Phytosterol oxidation products (POPs) from phytosterol oxidation were successfully isolated and studied using solid phase extraction (SPE) technology in conjunction with GC-MS. The photooxidation stability of stigmasterol in four particles was as follows: zein stabilized particles (ZPs) ≈ zein-pectin stabilized particles (ZPPs) > soy protein isolate (SPI)-pectin stabilized particles (SPPs) > SPI stabilized particles (SPs). 7 β -Hydroxy and 5 β , 6 β -epoxy was the main POPs in the first and second oxidation stages, respectively, which reached 8945 ± 43 µ g/g and 6010 ± 289 µ g/g after 240 min UV light exposure treatment in SPs. When stigmasterol was hydrophobically adsorbed on the surface of SPs, the network gel generated by pectin outside SPPs prevented photooxidation of stigmasterol. When stigmasterol was encapsulated in the interior of ZPs, the blocking effect of pectin in ZPPs became insignificant. The study provided a feasible development direction for the storage and quality control of phytosterols as dietary supplements. Citation","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130730047","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Storage Stability of Vitamin C Fortified Purple Mashed Potatoes Processed with Microwave-Assisted Thermal Sterilization System 微波辅助热灭菌系统处理维生素C强化紫色土豆泥的贮藏稳定性
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0013
J. Patel, Ashutos Parhi, Zhongwei Tang, Juming Tang, S. Sablani
{"title":"Storage Stability of Vitamin C Fortified Purple Mashed Potatoes Processed with Microwave-Assisted Thermal Sterilization System","authors":"J. Patel, Ashutos Parhi, Zhongwei Tang, Juming Tang, S. Sablani","doi":"10.48130/fia-2023-0013","DOIUrl":"https://doi.org/10.48130/fia-2023-0013","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125139657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing 温和加热与高压加工NFC棘葡萄汁清洁标签成分的比较代谢组学分析
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0011
Shini Yang, Lu Mi, Kewen Wang, Xue Wang, Jihong Wu, Meijun Wang, Zhenzhen Xu
{"title":"Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating vs high pressure processing","authors":"Shini Yang, Lu Mi, Kewen Wang, Xue Wang, Jihong Wu, Meijun Wang, Zhenzhen Xu","doi":"10.48130/fia-2023-0011","DOIUrl":"https://doi.org/10.48130/fia-2023-0011","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124659321","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Distinct roles of the IRE1α arm and PERK arm of unfolded protein response in arachidonic acid-induced ferroptosis in hepatocytes 在花生四烯酸诱导的肝细胞铁下垂中，未折叠蛋白反应的IRE1α臂和PERK臂的不同作用
Food Innovation and Advances Pub Date : 1900-01-01 DOI: 10.48130/fia-2023-0020
Han Zhang, Kai Han, Shutao Yin, Lihong Fan, Hongbo Hu, Chong Zhao
{"title":"Distinct roles of the IRE1α arm and PERK arm of unfolded protein response in arachidonic acid-induced ferroptosis in hepatocytes","authors":"Han Zhang, Kai Han, Shutao Yin, Lihong Fan, Hongbo Hu, Chong Zhao","doi":"10.48130/fia-2023-0020","DOIUrl":"https://doi.org/10.48130/fia-2023-0020","url":null,"abstract":"","PeriodicalId":116386,"journal":{"name":"Food Innovation and Advances","volume":"96 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129228515","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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