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Cyta-Journal of Food最新文献

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Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage 玉米蛋白-乳酸蛋白可食性包衣对“史密斯奶奶”苹果长期贮藏后理化和微生物负荷的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-17 DOI: 10.1080/19476337.2023.2199833
Z. A. Belay, Tinyiko G. Mashele, W. Botes, O. J. Caleb
{"title":"Effects of zein-nisin edible coating on physicochemical and microbial load of ‘Granny Smith’ apple after long term storage","authors":"Z. A. Belay, Tinyiko G. Mashele, W. Botes, O. J. Caleb","doi":"10.1080/19476337.2023.2199833","DOIUrl":"https://doi.org/10.1080/19476337.2023.2199833","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":"47430350","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 concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey 块冷冻浓缩和真空蒸发浓缩对乳清理化性质和消化率的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-17 DOI: 10.1080/19476337.2023.2196321
Belissa Cochachin-Carrera, Jorge Moreno-Cuevas, N. Carvajal-Mena
{"title":"Effects of concentration by block freezing and vacuum evaporation on the physicochemical properties and digestibility of whey","authors":"Belissa Cochachin-Carrera, Jorge Moreno-Cuevas, N. Carvajal-Mena","doi":"10.1080/19476337.2023.2196321","DOIUrl":"https://doi.org/10.1080/19476337.2023.2196321","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":"47784714","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
Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage 黄酒在陶罐贮存过程中的组分及微生物群落结构变化
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-12 DOI: 10.1080/19476337.2023.2197027
Jian Hu, Shuangping Liu, Caixia Liu, Yuanfei Huang, Jian Mao
{"title":"Component and microbial community structure change of Huangjiu undergoing rancidification during pottery jar storage","authors":"Jian Hu, Shuangping Liu, Caixia Liu, Yuanfei Huang, Jian Mao","doi":"10.1080/19476337.2023.2197027","DOIUrl":"https://doi.org/10.1080/19476337.2023.2197027","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"32 1","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"41256413","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
Chitosan oligosaccharides attenuate programmed necrosis induced by oxidative stress in spermatogonia cells 壳聚糖寡糖减轻氧化应激诱导的精原细胞程序性坏死
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-05 DOI: 10.1080/19476337.2023.2196329
Sudan Zhang, Xiaolei Dong, Jiane Liu, Chaozhong Yang, B. Han, Bing Li, Zheng Wang
{"title":"Chitosan oligosaccharides attenuate programmed necrosis induced by oxidative stress in spermatogonia cells","authors":"Sudan Zhang, Xiaolei Dong, Jiane Liu, Chaozhong Yang, B. Han, Bing Li, Zheng Wang","doi":"10.1080/19476337.2023.2196329","DOIUrl":"https://doi.org/10.1080/19476337.2023.2196329","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-04-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"43922733","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
A reduced-order closed-loop hybrid dynamic model for design and development of lower limb prostheses. 用于设计和开发下肢假肢的低阶闭环混合动力模型。
4区 农林科学
Cyta-Journal of Food Pub Date : 2023-04-04 eCollection Date: 2023-01-01 DOI: 10.1017/wtc.2023.6
Josephus J M Driessen, Matteo Laffranchi, Lorenzo De Michieli
{"title":"A reduced-order closed-loop hybrid dynamic model for design and development of lower limb prostheses.","authors":"Josephus J M Driessen, Matteo Laffranchi, Lorenzo De Michieli","doi":"10.1017/wtc.2023.6","DOIUrl":"10.1017/wtc.2023.6","url":null,"abstract":"<p><p>This manuscript presents a simplified dynamic human-prosthesis model and simulation framework for the purpose of designing and developing lower limb prosthesis hardware and controllers. The objective was to provide an offline design tool to verify the closed-loop behavior of the prosthesis with the human, in order to avoid relying solely on limiting kinematic and kinetic reference trajectories of (able-bodied) subjects and associated static or inverse dynamic analyses, while not having to resort to complete neuromusculoskeletal models of the human that require extensive optimizations to run. The presented approach employs a reduced-order model that includes only the prosthetic limb and trunk in a multi-body dynamic model. External forces are applied to the trunk during stance phase of the intact leg to represent its presence. Walking is realized by employing the well-known spring-loaded inverted pendulum model, which is shown to generate realistic dynamics on the prosthesis while maintaining a stable and modifiable gait. This simple approach is inspired from the rationale that the human is adaptive, and from the desire to facilitate modifications or inclusions of additional user actions. The presented framework is validated with two use cases, featuring a commercial and research knee prosthesis in combination with a passive ankle prosthesis, performing a continuous sequence of standing still, walking at different velocities and stopping.</p>","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"18 1","pages":"e10"},"PeriodicalIF":0.0,"publicationDate":"2023-04-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10936358/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"57585904","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics 基于肠道菌群和粪便代谢组学的蜂蜜烘烤后甘草增强免疫调节作用
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-03-29 DOI: 10.1080/19476337.2023.2193605
Xinliang Li, Jie Sun, Yixuan Wu, Cunyu Li, G. Peng, Yunfeng Zheng
{"title":"Enhancement of immunomodulatory effect of licorice after honey-roasting based on gut microbiota and fecal metabolomics","authors":"Xinliang Li, Jie Sun, Yixuan Wu, Cunyu Li, G. Peng, Yunfeng Zheng","doi":"10.1080/19476337.2023.2193605","DOIUrl":"https://doi.org/10.1080/19476337.2023.2193605","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"48794957","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
The microbial composition and functional roles of different kombucha products in Singapore 新加坡不同康普茶产品的微生物组成及功能作用
4区 农林科学
Cyta-Journal of Food Pub Date : 2023-03-28 DOI: 10.1080/19476337.2023.2190794
Suet Li Hooi, Jacky Dwiyanto, Kai Yee Toh, Gwendoline Tan, Chun Wie Chong, Jonathan Wei Jie Lee, Jeremy Lim
{"title":"The microbial composition and functional roles of different kombucha products in Singapore","authors":"Suet Li Hooi, Jacky Dwiyanto, Kai Yee Toh, Gwendoline Tan, Chun Wie Chong, Jonathan Wei Jie Lee, Jeremy Lim","doi":"10.1080/19476337.2023.2190794","DOIUrl":"https://doi.org/10.1080/19476337.2023.2190794","url":null,"abstract":"Kombucha is a fermented tea known for its health-enhancing properties owing to the bioactive compounds generated by acetic acid bacteria (AAB) and lactic acid bacteria (LAB). We compared the distribution of AAB and LAB across nine kombucha products in Singapore (Product A to I) using shotgun metagenomics. High prevalence of Komagataeibacter species including Komagataeibacter saccharivorans (82.93% in B), Komagataeibacter xylinus (93.38% in D), and Komagataeibacter rhaeticus (92.20% and 30.62% in G and I) was detected in AAB-dominant kombucha. LAB-dominant kombucha was represented mainly by Bacillus coagulans (~99% in E and F) and Lactobacillus nagelii (~60% in H). Despite differences in bacterial composition, all kombucha harbour pathways involved in the biosynthesis of short-chain fatty acids (SCFAs), amino acids and vitamin B12. Interestingly, “fatty acid and beta-oxidation II (peroxisome)” and “fatty acid and beta-oxidation I” were only present in LAB-dominant kombucha. Further study is required to elucidate the significance of the discrepancies.","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":"95 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"135676185","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
Quality assessment of gluten-free cookies from rice and Bambara groundnut flour 大米和班巴拉花生粉无麸质饼干的质量评价
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-03-27 DOI: 10.1080/19476337.2023.2190792
Bennett Dzandu, Sandra Kumi, Tracy Asirifi-Addo
{"title":"Quality assessment of gluten-free cookies from rice and Bambara groundnut flour","authors":"Bennett Dzandu, Sandra Kumi, Tracy Asirifi-Addo","doi":"10.1080/19476337.2023.2190792","DOIUrl":"https://doi.org/10.1080/19476337.2023.2190792","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-03-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47954526","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
Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins 亚麻籽及其补充松饼的临床、营养和质量评价
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-03-23 DOI: 10.1080/19476337.2023.2188908
Roshina Rabail, M. Sultan, Abdur Rauf Khalid, Muhammad Faisal Manzoor, M. Irfan Anwar, Hafiz Shehzad Muzammil, Muhammad Asim Shabbir, Azhari Siddeeg, R. Aadil
{"title":"Clinical, nutritional, and quality assessment of flaxseeds and their supplemented muffins","authors":"Roshina Rabail, M. Sultan, Abdur Rauf Khalid, Muhammad Faisal Manzoor, M. Irfan Anwar, Hafiz Shehzad Muzammil, Muhammad Asim Shabbir, Azhari Siddeeg, R. Aadil","doi":"10.1080/19476337.2023.2188908","DOIUrl":"https://doi.org/10.1080/19476337.2023.2188908","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-03-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"45128212","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
Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours 混合比例和发酵时间对四氟乙烯、珍珠小米和荞麦粉的理化、微生物和感官品质的影响
IF 2.1 4区 农林科学
Cyta-Journal of Food Pub Date : 2023-03-20 DOI: 10.1080/19476337.2023.2188058
Sofonyas Mindesil Anberbir, N. Satheesh, Agimassie Agazie Abera, M. W. Tenagashaw, Degnet Teferi Asres, A. Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh
{"title":"Effect of blending ratio and fermentation time on the physicochemical, microbiological, and sensory qualities of injera from teff, pearl millet, and buckwheat flours","authors":"Sofonyas Mindesil Anberbir, N. Satheesh, Agimassie Agazie Abera, M. W. Tenagashaw, Degnet Teferi Asres, A. Tiruneh, Takele Ayanaw Habtu, Sadik Jemal Awol, Tadele Andargie Wudineh","doi":"10.1080/19476337.2023.2188058","DOIUrl":"https://doi.org/10.1080/19476337.2023.2188058","url":null,"abstract":"","PeriodicalId":49084,"journal":{"name":"Cyta-Journal of Food","volume":" ","pages":""},"PeriodicalIF":2.1,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"47376713","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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