LWT最新文献 - Book学术

Developing a predictive model of salted kimchi cabbage shelf-life using the general stability index 利用一般稳定性指数建立盐渍泡菜保质期预测模型

LWT Pub Date : 2023-12-01 DOI: 10.1016/j.lwt.2023.115670

Hae-Il Yang, S. Min, Ji-Hee Yang, Mi-Ai Lee, SungHwie Park, Jong-Bang Eun, Young-Bae Chung

引用次数: 0

Nutritional value and acceptability of chocolate with high cocoa content and green banana biomass 高可可含量巧克力和绿色香蕉生物质的营养价值和可接受性

LWT Pub Date : 2023-12-01 DOI: 10.1016/j.lwt.2023.115667

Caroline Marchioretto, V. Luccas, Luis Fernando Gorup, Raphael Antônio Borges Gomes, E. Simionatto, Kelly Mari Pires de Oliveira, Renata Pires de Araújo, Ângela Dulce Cavenaghi Altemio, Glenda Biasotto Porzani, Silvia Maria Martelli, Eduardo José de Arruda

引用次数: 0

Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality 棉籽粉和酶的添加对小麦粉面团特性和饼干质量的影响

LWT Pub Date : 2023-12-01 DOI: 10.1016/j.lwt.2023.115671

Naifu Wang, Gary G. Hou, Yibin Zhou

引用次数: 0

Applying HS-SPME-GC-MS combined with PTR-TOF-MS to analyze the volatile compounds in coffee husks of Coffea arabica with different primary processing treatments in Yunnan 应用HS-SPME-GC-MS结合PTR-TOF-MS分析云南不同初加工处理阿拉比卡咖啡壳中的挥发性化合物

LWT Pub Date : 2023-12-01 DOI: 10.1016/j.lwt.2023.115675

Li Wan, Hong Wang, Xinyuan Mo, Yueping Wang, Lianping Song, Liangyan Liu, Wenjuan Liang

引用次数: 0

Effect of ultrasonic vacuum drying on the structural characteristics of whole-egg protein powder 超声波真空干燥对全蛋蛋白粉结构特征的影响

LWT Pub Date : 2023-11-01 DOI: 10.1016/j.lwt.2023.115490

Mengmeng Jiang, Pengxiao Chen, Xiangjun Wang, Wenxue Zhu, Jianzhang Wu

引用次数: 0

Bifunctional tracer-mediated sandwich ELISA: A novel and promising approach for highly selective and ultrasensitive detection of selenium 双功能示踪剂介导的夹心ELISA:一种高选择性和超灵敏检测硒的新方法

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115387

Fanfan Yang, Alberto CP. Dias, Xiaoying Zhang

引用次数: 0

Factors influencing tocopherol content and composition in lentils 影响小扁豆中生育酚含量和组成的因素

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115286

Laia Jené, Sergi Munné-Bosch

引用次数: 0

Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality 从芝麻粕中提取蛋白质:深共晶溶剂对蛋白质结构和功能的影响

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115366

Pei-Huan Cao, Chen-Xia Zhang, Yu-Xiang Ma, Yu-Meng Yu, Hua-Min Liu, Xue-De Wang, Yong-Zhan Zheng

{"title":"Extraction of protein from sesame meal: Impact of deep eutectic solvents on protein structure and functionality","authors":"Pei-Huan Cao, Chen-Xia Zhang, Yu-Xiang Ma, Yu-Meng Yu, Hua-Min Liu, Xue-De Wang, Yong-Zhan Zheng","doi":"10.1016/j.lwt.2023.115366","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115366","url":null,"abstract":"There is an increasing need for sustainable sources of dietary protein. Sesame meal is a protein-rich waste from the industrial production of sesame oil. It could help meet this need if high quality protein could be extracted from the meal in an environmentally friendly way. The traditional alkali-soluble acid precipitation extraction process produces proteins with poor functionality and harmful to the environment. Deep eutectic solvents (DESs) offer a novel, sustainable approach to protein extraction. In this study, four DES systems (choline chloride-glycerol, choline chloride-ethylene glycol, choline chloride-oxalic acid, and choline chloride-glycolic acid) were designed and tested in 3 M ratios (10 sample solutions). Extracted proteins were compared with protein extracted by traditional alkali-soluble acid precipitation in terms of structure and function. The choline chloride-ethylene glycol system extracted protein with a purity of 93.3%. The choline chloride-oxalic acid system performed well in terms of solubility, emulsification, foaming and thermal stability. These results indicate that deep eutectic solvents can effectively extract sesame protein with characteristics appropriate for use in the food industry. This research lays the groundwork for high-value utilization of sesame meal, which is currently discarded as waste.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135639862","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

Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies 利用新型食品加工技术组合生产富铁羽衣甘蓝叶片(Brassica甘蓝L. var. acephala)

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115365

Siqiong Zhong, Jin Hong Mok, Ziqi Li, Sudhir K. Sastry, Rachel E. Kopec

{"title":"Production of iron-enriched kale leaves (Brassica oleracea L. var. acephala) utilizing combinations of novel food processing technologies","authors":"Siqiong Zhong, Jin Hong Mok, Ziqi Li, Sudhir K. Sastry, Rachel E. Kopec","doi":"10.1016/j.lwt.2023.115365","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115365","url":null,"abstract":"Despite its rich content, iron bioavailability from leafy greens is low relative to protoporphyrin-bound (e.g. heme) iron, richest in red meat. We hypothesized that combinations of novel food processing techniques, i.e., vacuum impregnation (VI), water-bath (WB), overnight immersion (IM) in an iron sulfate solution, and moderate electric field (MEF) could improve kale leaf iron content and produce protoporphyrin-bound iron derivatives in situ. Combination MEF treatments increased leaf iron concentrations ∼160x greater than control. A ferroprotoporphyrin IX isomer was detected in MEF and IM-treated kale, providing up to 0.75 mg protoporphyrin-bound iron/100 g kale leaf fresh weight (FW). IM and MEF treatments also significantly increased leaf total chlorophyll concentrations ∼3x greater than the control. The novel food processing techniques employed herein produced kale with significantly higher concentrations of free + heme-bound iron, as well as total chlorophyll, relative to other plant-based sources. Future testing will determine if this “iron-enhanced” kale delivers more iron, as compared to other iron-rich food sources.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135638649","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

Preparation and potential antitumor activity of alginate oligosaccharides degraded by alginate lyase from Cobetia marina 褐藻酸解酶降解褐藻酸寡糖的制备及其潜在的抗肿瘤活性

LWT Pub Date : 2023-09-01 DOI: 10.1016/j.lwt.2023.115332

Lei Liu, Xing Chen, Yalin Li, Lu Yuan, Yu Rao

{"title":"Preparation and potential antitumor activity of alginate oligosaccharides degraded by alginate lyase from Cobetia marina","authors":"Lei Liu, Xing Chen, Yalin Li, Lu Yuan, Yu Rao","doi":"10.1016/j.lwt.2023.115332","DOIUrl":"https://doi.org/10.1016/j.lwt.2023.115332","url":null,"abstract":"High-pressure processing (HPP) is considered effective for sterilizing minimally processed vegetable-based products. This study found that HPP could not completely inactivate the microorganisms in pickles. Candida albicans (C. albicans), an opportunistic pathogen in pickles, survived HPP exposure, while its death rate did not increase significantly with a further increase in holding time and pressure. It was striking that the biofilm formation and hyphae growth of C. albicans survived from 400 MPa HPP increased. Transcriptome analysis showed that 400 MPa affected more C. albicans genes than 300 MPa. The treatment at 300 MPa mainly facilitated transmembrane transport changes, while 400 MPa modified several metabolic processes. Furthermore, different pressure conditions caused various changes in important biofilm/hyphae-related genes, many of which were downregulated after 300 MPa treatment while upregulated after exposure to 400 MPa (NDT80, BRG1, GZF3, UME6, SET3, PES1, XOG1, RHR2, and SUN41). In addition, the GDH3, HGT9, and AAT21 genes may also play a vital role in the C. albicans tolerance of HPP. These findings emphasized the potential increased risk caused by the inability of HPP to inactive yeasts in food industry.","PeriodicalId":18045,"journal":{"name":"LWT","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135427707","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