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ACS Food Science & Technology最新文献

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Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects 利用高α-亚麻酸亚麻籽油基毛细管蛋白油凝胶重新配制乳化香肠：关于技术、微结构和营养方面的研究
ACS Food Science & Technology Pub Date : 2024-08-10 DOI: 10.1021/acsfoodscitech.4c00350
Long-Yuan Zhang, Hong-Yu Chen, Gao-Shang Wang, Jian Guo, Zhili Wan, Xiao-Quan Yang
{"title":"Exploiting High α-Linolenic Acid Flaxseed Oil-Based Capillary Protein Oleogels for the Reformulation of Emulsified Sausage: A Study on Technological, Microstructural, and Nutritional Aspects","authors":"Long-Yuan Zhang, Hong-Yu Chen, Gao-Shang Wang, Jian Guo, Zhili Wan, Xiao-Quan Yang","doi":"10.1021/acsfoodscitech.4c00350","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00350","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"11 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141920333","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
Correlations between Antioxidant Activity and Chemical Composition in Diverse Red Wines 不同红葡萄酒中抗氧化剂活性与化学成分之间的关系
ACS Food Science & Technology Pub Date : 2024-08-08 DOI: 10.1021/acsfoodscitech.4c00219
J. Heras-Roger, J. Darias-Rosales, N. Benítez-Brito, C. Díaz-Romero
{"title":"Correlations between Antioxidant Activity and Chemical Composition in Diverse Red Wines","authors":"J. Heras-Roger, J. Darias-Rosales, N. Benítez-Brito, C. Díaz-Romero","doi":"10.1021/acsfoodscitech.4c00219","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00219","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"32 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-08-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141926951","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
Potato Peel as a Natural Source of Biocompounds for Cereal Fungal Control 马铃薯皮是控制谷物真菌的生物化合物天然来源
ACS Food Science & Technology Pub Date : 2024-07-25 DOI: 10.1021/acsfoodscitech.4c00189
Daniela Pacifico, Roberto Lo Scalzo, Antonella Calzone, Federica Nicoletti, Bruno Parisi, Helga Cassol, Giulia Bianchi, Chiara Lanzanova
{"title":"Potato Peel as a Natural Source of Biocompounds for Cereal Fungal Control","authors":"Daniela Pacifico, Roberto Lo Scalzo, Antonella Calzone, Federica Nicoletti, Bruno Parisi, Helga Cassol, Giulia Bianchi, Chiara Lanzanova","doi":"10.1021/acsfoodscitech.4c00189","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00189","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"49 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141805680","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
In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase 麦麸提取物的体外抗氧化特性及其对胶原酶、弹性蛋白酶和透明质酸酶的抑制作用
ACS Food Science & Technology Pub Date : 2024-07-15 DOI: 10.1021/acsfoodscitech.4c00310
Cheng Li, Wei Wu, Michael Tilley, Richard Chen, X. S. Sun, Weiqun Wang, Yonghui Li
{"title":"In Vitro Antioxidant Properties of Wheat Bran Extracts and Their Inhibitory Effects on Collagenase, Elastase, and Hyaluronidase","authors":"Cheng Li, Wei Wu, Michael Tilley, Richard Chen, X. S. Sun, Weiqun Wang, Yonghui Li","doi":"10.1021/acsfoodscitech.4c00310","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00310","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"5 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141646159","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
Low-Density Solvent-Dispersive Liquid–Liquid Microextraction with Phase Separation by Solidification of the Aqueous Phase for Analysis of Acrylamide in Vegetable and Fruit Chips by Gas Chromatography–Mass Spectrometry 利用低密度溶剂-分散液-液微萃取和水相固化相分离技术，通过气相色谱-质谱法分析蔬菜和水果片中的丙烯酰胺
ACS Food Science & Technology Pub Date : 2024-06-14 DOI: 10.1021/acsfoodscitech.4c00076
Chookiat Khongsiri, Anuwat Ratsamisomsi, Prapin Wilairat, Warawut Tiyapongpattana
{"title":"Low-Density Solvent-Dispersive Liquid–Liquid Microextraction with Phase Separation by Solidification of the Aqueous Phase for Analysis of Acrylamide in Vegetable and Fruit Chips by Gas Chromatography–Mass Spectrometry","authors":"Chookiat Khongsiri, Anuwat Ratsamisomsi, Prapin Wilairat, Warawut Tiyapongpattana","doi":"10.1021/acsfoodscitech.4c00076","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.4c00076","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"34 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141338290","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
Gliding Arc Plasma-Activated Air for Ultra-Microbial Disinfection and Lasting Freshness Persistent of Blueberries 滑动电弧等离子激活空气用于蓝莓的超微生物消毒和持久保鲜
ACS Food Science & Technology Pub Date : 2024-02-15 DOI: 10.1021/acsfoodscitech.3c00644
Chunjie Zhang, Cong Wang, Jiayi Li, Yuanhong Xie, Hongxing Zhang, Xiaoli Wu, Yunjin Sun, Yabo Fu
{"title":"Gliding Arc Plasma-Activated Air for Ultra-Microbial Disinfection and Lasting Freshness Persistent of Blueberries","authors":"Chunjie Zhang, Cong Wang, Jiayi Li, Yuanhong Xie, Hongxing Zhang, Xiaoli Wu, Yunjin Sun, Yabo Fu","doi":"10.1021/acsfoodscitech.3c00644","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.3c00644","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"109 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-15","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139776860","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
Health Benefits of High Protein and Dietary Fiber Dry-Fractioned Brewery Spent Grain Fines 高蛋白和膳食纤维干馏啤酒废粒对健康的益处
ACS Food Science & Technology Pub Date : 2022-12-02 DOI: 10.1021/acsfoodscitech.2c00255
Marce Inzunza-Soto, R. Avena-Bustillos, Sandy Thai, Valdemar Roman, Lewis Whitehill, Christina C Tam, M. Rolston, David M. Alemán-Hidalgo, Elí Terán-Cabanillas, W. Yokoyama, T. Mchugh
{"title":"Health Benefits of High Protein and Dietary Fiber Dry-Fractioned Brewery Spent Grain Fines","authors":"Marce Inzunza-Soto, R. Avena-Bustillos, Sandy Thai, Valdemar Roman, Lewis Whitehill, Christina C Tam, M. Rolston, David M. Alemán-Hidalgo, Elí Terán-Cabanillas, W. Yokoyama, T. Mchugh","doi":"10.1021/acsfoodscitech.2c00255","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.2c00255","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"46 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-12-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117980139","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
Preservation of Phytonutrients, Antioxidants, and Minor Lipids in Palm Oil through Mild Thermal Processing 通过温和热处理保存棕榈油中的植物营养素、抗氧化剂和少量脂类
ACS Food Science & Technology Pub Date : 2022-11-16 DOI: 10.1021/acsfoodscitech.2c00268
Shwu Fun Kua, D. Adan, H. Teh, C. Lim, Adabelle X. P. Ong, S. Ismail, H. Lee
{"title":"Preservation of Phytonutrients, Antioxidants, and Minor Lipids in Palm Oil through Mild Thermal Processing","authors":"Shwu Fun Kua, D. Adan, H. Teh, C. Lim, Adabelle X. P. Ong, S. Ismail, H. Lee","doi":"10.1021/acsfoodscitech.2c00268","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.2c00268","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-11-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"118102486","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
Novel Deconvolution Approach for the Analysis of Complex Electron Paramagnetic Resonance Spectra of Irradiated Sweet Potatoes 辐照甘薯复合电子顺磁共振谱分析的新型反褶积方法
ACS Food Science & Technology Pub Date : 2022-10-10 DOI: 10.1021/acsfoodscitech.2c00098
B. Tonyali, U. Yucel
{"title":"Novel Deconvolution Approach for the Analysis of Complex Electron Paramagnetic Resonance Spectra of Irradiated Sweet Potatoes","authors":"B. Tonyali, U. Yucel","doi":"10.1021/acsfoodscitech.2c00098","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.2c00098","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-10-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"119575520","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
Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus 藤蔓青单宁提取物对刺参蛋白酶活性及结构变化的抑制作用
ACS Food Science & Technology Pub Date : 2022-09-22 DOI: 10.1021/acsfoodscitech.2c00216
Yu Ming, Yingzhen Wang, Yuqianqian Xie, Chenghang Sun, Xiufang Dong, Yoshimasa Nakamura, Xing Chen, Xiu-fang Dong, H. Qi
{"title":"Phlorotannin Extracts from Ascophyllum nodosum Inhibited Proteases Activities and Structural Changes from Apostichopus japonicus","authors":"Yu Ming, Yingzhen Wang, Yuqianqian Xie, Chenghang Sun, Xiufang Dong, Yoshimasa Nakamura, Xing Chen, Xiu-fang Dong, H. Qi","doi":"10.1021/acsfoodscitech.2c00216","DOIUrl":"https://doi.org/10.1021/acsfoodscitech.2c00216","url":null,"abstract":"","PeriodicalId":347855,"journal":{"name":"ACS Food Science & Technology","volume":"2677 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-09-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"119351285","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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