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Cyta-Journal of Food最新文献

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Influence of addition and proportion of blueberry wine residue on dough characteristics 蓝莓酒渣添加量及配比对面团特性的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-05-10 DOI: 10.1080/19476337.2023.2210191
Li-Na Liu, Hong-Jia Lu, Wen-Lin Zhang
{"title":"Influence of addition and proportion of blueberry wine residue on dough characteristics","authors":"Li-Na Liu, Hong-Jia Lu, Wen-Lin Zhang","doi":"10.1080/19476337.2023.2210191","DOIUrl":"https://doi.org/10.1080/19476337.2023.2210191","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45199377","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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 different glutenin types on the physicochemical properties and in vitro digestion of cassava starch 不同麦谷蛋白类型对木薯淀粉理化性质及体外消化的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-05-10 DOI: 10.1080/19476337.2023.2209133
Wenchao Li, Juan Yan, Xiangxiang Chang, Yongli Tian, ShiSheng Liu
{"title":"Effects of different glutenin types on the physicochemical properties and in vitro digestion of cassava starch","authors":"Wenchao Li, Juan Yan, Xiangxiang Chang, Yongli Tian, ShiSheng Liu","doi":"10.1080/19476337.2023.2209133","DOIUrl":"https://doi.org/10.1080/19476337.2023.2209133","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44316073","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats 用二甲双胍治疗的乌头刺叶同时饮用绿茶和红茶可改善II型糖尿病大鼠的健康状况
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-05-10 DOI: 10.1080/19476337.2023.2208193
Al-Mansour Mahammad, Florian Amel Tekou, Cerile Ypolyte Woumbo, Michel Peguy Kentsop, Vanessa Djuine, D. Kuate
{"title":"Simultaneous consumption of green and black tea infusions from Cnidoscolus aconitifolius leaves with metformin treatment improves the health outcome in type II diabetic rats","authors":"Al-Mansour Mahammad, Florian Amel Tekou, Cerile Ypolyte Woumbo, Michel Peguy Kentsop, Vanessa Djuine, D. Kuate","doi":"10.1080/19476337.2023.2208193","DOIUrl":"https://doi.org/10.1080/19476337.2023.2208193","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-05-10","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44614053","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure 产色素丝状真菌DBFL05的分离鉴定及其色素特性和化学结构
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-05-08 DOI: 10.1080/19476337.2023.2207613
Minghui Zhou, Yajun Chen, Xue Fang, L. Wu, Yan Zhang
{"title":"Isolation and identification of pigment-producing filamentous fungus DBFL05 and its pigment characteristics and chemical structure","authors":"Minghui Zhou, Yajun Chen, Xue Fang, L. Wu, Yan Zhang","doi":"10.1080/19476337.2023.2207613","DOIUrl":"https://doi.org/10.1080/19476337.2023.2207613","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47614902","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 2
Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles 精油:环糊精比例及搅拌速率对橙精油β-环糊精微粒理化特性的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-05-08 DOI: 10.1080/19476337.2023.2205916
Diana Nolazco-Cama, Á. Sánchez-Contreras, Lena Tellez-Monzón, Luis Vargas-Delgado, Luis Condezo-Hoyos
{"title":"Influence of essential oil: cyclodextrin ratio and stirring rate on physicochemical characteristics of orange essential oil: β-cyclodextrin microparticles","authors":"Diana Nolazco-Cama, Á. Sánchez-Contreras, Lena Tellez-Monzón, Luis Vargas-Delgado, Luis Condezo-Hoyos","doi":"10.1080/19476337.2023.2205916","DOIUrl":"https://doi.org/10.1080/19476337.2023.2205916","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-05-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41647644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity 骆驼奶和骆驼尿对甲氨蝶呤肝毒性的抗细胞凋亡和抗凝血作用
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-27 DOI: 10.1080/19476337.2023.2202709
A. Al-Ghumlas, Manan A. Alhakbany, A. Korish
{"title":"Antiapoptotic and anticoagulant effects of camel milk and camel urine in methotrexate-induced hepatotoxicity","authors":"A. Al-Ghumlas, Manan A. Alhakbany, A. Korish","doi":"10.1080/19476337.2023.2202709","DOIUrl":"https://doi.org/10.1080/19476337.2023.2202709","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48716069","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island 揭示了海南岛传统发酵食品枣发霉的细菌群落与理化性质的相关性
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-27 DOI: 10.1080/19476337.2023.2202721
Lin Huang, Kangshuai Zhou, Yuhao Tang, Yanwen Sun, Junxue Chen, Yuxin Ma, Xinjun Chen
{"title":"Revealing the correlation between the bacterial communities and physicochemical properties of ZaoPoCu, a traditional fermented food from Hainan Island","authors":"Lin Huang, Kangshuai Zhou, Yuhao Tang, Yanwen Sun, Junxue Chen, Yuxin Ma, Xinjun Chen","doi":"10.1080/19476337.2023.2202721","DOIUrl":"https://doi.org/10.1080/19476337.2023.2202721","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45158984","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Application of bacterial cellulose in dietary fiber-enriched castella cake production 细菌纤维素在富膳食纤维蓖麻饼生产中的应用
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-17 DOI: 10.1080/19476337.2023.2199048
T. Vo, Hoang Khanh Linh Tran, Nhat Tien Pham, Tri Nguyen Tran, Thuy Hong Nhung Nguyen, Thuy Han Phan, Hyun-Joo Lee, Dinh Quan Nguyen
{"title":"Application of bacterial cellulose in dietary fiber-enriched castella cake production","authors":"T. Vo, Hoang Khanh Linh Tran, Nhat Tien Pham, Tri Nguyen Tran, Thuy Hong Nhung Nguyen, Thuy Han Phan, Hyun-Joo Lee, Dinh Quan Nguyen","doi":"10.1080/19476337.2023.2199048","DOIUrl":"https://doi.org/10.1080/19476337.2023.2199048","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45507469","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
Analysis of nutritional components and essential amino acids of Korean traditional porridge 韩国传统粥的营养成分及必需氨基酸分析
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-17 DOI: 10.1080/19476337.2023.2199820
Minsun Kim, Austin Kang
{"title":"Analysis of nutritional components and essential amino acids of Korean traditional porridge","authors":"Minsun Kim, Austin Kang","doi":"10.1080/19476337.2023.2199820","DOIUrl":"https://doi.org/10.1080/19476337.2023.2199820","url":null,"abstract":"Adequate intake of foods composed of proteins may be necessary for the elderly. This study aimed to analyze the nutritional components of traditional porridge based on the recipe of traditional Korean literature, Jeungbo sallim gyeongj, focusing on chicken porridge, Uyang (beef stomach) porridge, and carp porridge. We analyzed their general nutritional and essential amino acid components, showing that chicken porridge, Uyang porridge, and carp porridge were all nutritionally excellent, but essential amino acids and branched-chain amino acids were the highest in chicken porridge among the three types of porridges. As a result, chicken porridge can be the most suitable for the health of the elderly in the time of COVID-19. In conclusion, this study revealed that traditional porridge based on the recipe of Jeungbo sallim gyeongj could be a nutritionally high-quality source of essential amino acids for the elderly, which can help maintain immunity and muscle strength in the elderly. © 2023 The Author(s). Published with license by Taylor & Francis Group, LLC.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"44420401","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor 从理化、风味等方面探讨茶多酚辅助腌制草鱼的品质变化机制
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-17 DOI: 10.1080/19476337.2023.2196319
Jing Xue, Lunan Jing, Hao Pan, Wenzheng Shi
{"title":"Exploring the quality change mechanism of tea polyphenol-assisted cured grass carp from perspectives of physicochemical and flavor","authors":"Jing Xue, Lunan Jing, Hao Pan, Wenzheng Shi","doi":"10.1080/19476337.2023.2196319","DOIUrl":"https://doi.org/10.1080/19476337.2023.2196319","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-17","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48898218","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","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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