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Effect of microwave and hot air drying on the quality of quick-cooking mung bean 微波和热风干燥对速煮绿豆品质的影响
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0008
Yaning Shi, Ge Cao, Yang Liu, Yang Tao, Yong-bin Han, Dandan Li
{"title":"Effect of microwave and hot air drying on the quality of quick-cooking mung bean","authors":"Yaning Shi, Ge Cao, Yang Liu, Yang Tao, Yong-bin Han, Dandan Li","doi":"10.48130/fmr-2023-0008","DOIUrl":"https://doi.org/10.48130/fmr-2023-0008","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"62 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76686413","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
Influence of Gastrointestinal Digests of Glycated Whey Protein on the Hormone Secretion of Enteroendocrine Cell 胃肠道消化糖化乳清蛋白对肠内分泌细胞激素分泌的影响
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0029
Kexin Zhang, Yuxuan Wang, Bulei Sheng, Di Zhao
{"title":"Influence of Gastrointestinal Digests of Glycated Whey Protein on the Hormone Secretion of Enteroendocrine Cell","authors":"Kexin Zhang, Yuxuan Wang, Bulei Sheng, Di Zhao","doi":"10.48130/fmr-2023-0029","DOIUrl":"https://doi.org/10.48130/fmr-2023-0029","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"108 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135401863","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 transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of process cheese product slice formulations. 转谷氨酰胺酶处理胶束酪蛋白浓缩物和乳蛋白浓缩物对加工奶酪切片配方功能的影响。
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0031
Prafulla Salunke, L. E. Metzger
{"title":"Impact of transglutaminase treated micellar casein concentrate and milk protein concentrate on the functionality of process cheese product slice formulations.","authors":"Prafulla Salunke, L. E. Metzger","doi":"10.48130/fmr-2023-0031","DOIUrl":"https://doi.org/10.48130/fmr-2023-0031","url":null,"abstract":"Milk protein concentrate (MPC) is used as an ingredient in processed cheese product (PCP) formulations. However, its use can result in texture defects such as a soft body and restricted melting characteristics. The use of micellar casein concentrate (MCC), which has a higher level of casein and less serum protein, improves the texture of PCP. Further improvement in PCP products may be possible using transglutaminase (TGase), an enzyme that can crosslink proteins. This study aimed to determine the effect of TGase treatment of MPC and MCC retentates on the functionality of MPC and MCC when used in a PCP slice formulation. Three lots of MCC and MPC retentate were produced using microfiltration and ultrafiltration, respectively. Each replicate of retentate was divided into three equal portions and treated with transglutaminase enzyme at three different levels: 0.3 U/g of protein, 3.0 U/g of protein, and no TGase addition. The retentates were spray-dried, and powders were used in PCP slice formulation. Functional properties of PCP were analyzed using a penetration test, Dynamic stress rheology (DSR) for transition temperature (TT), and Schreiber melt test. As the TGase addition increased, there was a significant (<italic>p</italic> ≤ 0.05) increase in TT and a significant (<italic>p</italic> ≤ 0.05) decrease in the Schreiber melt area. The PCP made from MCC had higher TT and Schreiber melt area values than that made from MPC as an ingredient (TGase or no TGase). It was concluded that TGase treatment modifies the melt characteristics of MCC and MPC in PCP applications.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135440305","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
Polymer nano-composite coatings and films: Modern insights and emerging strategies to lengthen the lifespan of fruit and vegetables. 聚合物纳米复合涂层和薄膜:现代见解和新兴战略，以延长水果和蔬菜的寿命。
Food Materials Research Pub Date : 2023-01-01 DOI: 10.48130/fmr-2023-0023
H. Bansal, Surinder Singh, Aashima Sharma, Jatinder Singh, S. K. Mehta
{"title":"Polymer nano-composite coatings and films: Modern insights and emerging strategies to lengthen the lifespan of fruit and vegetables.","authors":"H. Bansal, Surinder Singh, Aashima Sharma, Jatinder Singh, S. K. Mehta","doi":"10.48130/fmr-2023-0023","DOIUrl":"https://doi.org/10.48130/fmr-2023-0023","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"160 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86423323","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 association between vitamin D and Hashimoto Thyroiditis: an up-to-date systematic review and meta-analysis 维生素D与桥本甲状腺炎之间的关系:最新的系统综述和荟萃分析
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0009
Zhengrong Liu, Linfei Feng, Yanfang He, Sijie Yuan, Chao Xu
{"title":"The association between vitamin D and Hashimoto Thyroiditis: an up-to-date systematic review and meta-analysis","authors":"Zhengrong Liu, Linfei Feng, Yanfang He, Sijie Yuan, Chao Xu","doi":"10.48130/fmr-2022-0009","DOIUrl":"https://doi.org/10.48130/fmr-2022-0009","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"11 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"74361199","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: 1
Recent progress of fat reduction strategies for emulsion type meat products 乳化液型肉制品减脂策略研究进展
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0010
Haozhen Zhang, Weiyi Zhang, Xianmin Zeng, Xue Zhao, Xinglian Xu
{"title":"Recent progress of fat reduction strategies for emulsion type meat products","authors":"Haozhen Zhang, Weiyi Zhang, Xianmin Zeng, Xue Zhao, Xinglian Xu","doi":"10.48130/fmr-2022-0010","DOIUrl":"https://doi.org/10.48130/fmr-2022-0010","url":null,"abstract":"With the continuous improvement of living standards, people’s demand for meat products is increasing. However, the high fat content in traditional meat products will result in additional chronic diseases, causing harm to human health. Hence, there exists an urgent need for research on fat reduction technology of meat products. Recently, physical modification technologies and protein/carbohydrate/lipid/complex-based fat substitutes have gained great interest in reducing animal fat, which can simultaneously improve the technological and sensory properties of meat products. In this thriving field, many newly presented works lack comprehensive summary and critical comparison. Therefore, this paper reviews the latest research progress on the application of physical technologies and fat substitutes in fat-reduced meat products, highlighting their advantageous and disadvantageous in reducing total fat, improving the fatty acid profile and modifying technological and sensory properties of products. Finally, future trends are proposed with the aim to provide new insight into the development of quality fat-substituted meat products.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"4 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87768120","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: 7
The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose 与木糖和葡萄糖发生美拉德反应后，cra4的免疫反应性降低
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0013
Meng Liu, Fei Huan, Jianhua Zhang, Lijun Huang, Lei Yu, Tianliang Bai, Jingyu Zhang, Yang Yang, Guixia Chen, Guang-xiang Liu
{"title":"The immunoreactivity of Cra a 4 decreased after Maillard reaction with xylose and glucose","authors":"Meng Liu, Fei Huan, Jianhua Zhang, Lijun Huang, Lei Yu, Tianliang Bai, Jingyu Zhang, Yang Yang, Guixia Chen, Guang-xiang Liu","doi":"10.48130/fmr-2022-0013","DOIUrl":"https://doi.org/10.48130/fmr-2022-0013","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"31 25","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"91509215","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
Protein S-nitrosylation regulates the energy metabolism of early postmortem pork using the in vitro model 蛋白质s -亚硝基化对早期死后猪肉能量代谢的调节作用
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0004
Wenwei Lu, Qin Hou, Wangang Zhang
{"title":"Protein S-nitrosylation regulates the energy metabolism of early postmortem pork using the in vitro model","authors":"Wenwei Lu, Qin Hou, Wangang Zhang","doi":"10.48130/fmr-2022-0004","DOIUrl":"https://doi.org/10.48130/fmr-2022-0004","url":null,"abstract":"This research aimed to investigate the regulation of energy metabolism by protein S-nitrosylation utilizing the in vitro muscle glycolysis model. Longissimus thoracis (LT) muscles homogenates were treated with nitric oxide donor NOR-3 ((±)-(E)-4-Ethyl-2-(E)-hydroxyimino-5-nitro-3-hexenamide) and control (0.1 M K 2 HPO 4 ) under different pH conditions (6.5, 6.0 and 5.5) in vitro buffer system for 24 h, respectively. Results indicated that the NOR-3 treatment group had a significantly higher pH decline rate than the control group and resulted in a higher lactate accumulation and glycogen degradation at 24 h compared with the control group ( p < 0.05). Moreover, NOR-3 treatment significantly increased the activities along with S-nitrosylation levels of lactate dehydrogenase and glycogen phosphorylase at pH 6.5 in a concentration-dependent manner ( p < 0.05). In addition, low pH could weaken the NOR-3 treatment effect and inhibit glycolysis rate. Thus, protein S-nitrosylation could play a role in regulating postmortem glycolysis in vitro model even at low pH conditions.","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"32 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"82221550","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: 1
Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat 超声辅助蒸煮温度在改善肉鸡肉质理化及感官特性中的应用
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0016
Noveen Ashar, Sher Ali, B. Asghar, F. Hussnain, J. Nasir, K. Nauman, I. Badar
{"title":"Application of ultrasound-assisted cooking temperature for improving physicochemical and sensory properties of broiler meat","authors":"Noveen Ashar, Sher Ali, B. Asghar, F. Hussnain, J. Nasir, K. Nauman, I. Badar","doi":"10.48130/fmr-2022-0016","DOIUrl":"https://doi.org/10.48130/fmr-2022-0016","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"9 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87608628","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: 1
A comparison of hepatic lipid metabolism and fatty acid composition in muscle between Duroc × Landrace × Yorkshire and Tibetan pigs from three regions 三地杜×长×大与藏猪肝脏脂质代谢及肌肉脂肪酸组成的比较
Food Materials Research Pub Date : 2022-01-01 DOI: 10.48130/fmr-2022-0007
Zhikang Yin, F. Liu, Xuedong Gu, Li Zhang, Yuan Ma, Miao Zhang, Hui Liu, Jing Yan, Chunbao Li
{"title":"A comparison of hepatic lipid metabolism and fatty acid composition in muscle between Duroc × Landrace × Yorkshire and Tibetan pigs from three regions","authors":"Zhikang Yin, F. Liu, Xuedong Gu, Li Zhang, Yuan Ma, Miao Zhang, Hui Liu, Jing Yan, Chunbao Li","doi":"10.48130/fmr-2022-0007","DOIUrl":"https://doi.org/10.48130/fmr-2022-0007","url":null,"abstract":"","PeriodicalId":12392,"journal":{"name":"Food Materials Research","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81534552","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: 2
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