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Food Chemistry: X最新文献

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Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage 添加壳聚糖的玉米蛋白对冷藏期间益生菌卡什克的理化、机械、微生物和感官特性的影响
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101624
Sara Karimi, Leila Nateghi, Elahesadat Hosseini, Mohammad Ali Fakheri
{"title":"Effect of chitosomes loaded zein on physicochemical, mechanical, microbial, and sensory characteristics of probiotic Kashk during cold storage","authors":"Sara Karimi, Leila Nateghi, Elahesadat Hosseini, Mohammad Ali Fakheri","doi":"10.1016/j.fochx.2024.101624","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101624","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"35 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141698373","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
Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids 低压静电场对冷藏鲟鱼鱼子酱风味保持的机理：磷脂的启示
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101612
Xinyu Jiang, Yihuan Liu, Li Liu, Fan Bai, Jinlin Wang, He Xu, Shiyuan Dong, Xiaoming Jiang, Jihong Wu, Yuanhui Zhao, Xinxin Xu
{"title":"Mechanism of low-voltage electrostatic field on flavor retention in refrigerated sturgeon caviar: Insights from phospholipids","authors":"Xinyu Jiang, Yihuan Liu, Li Liu, Fan Bai, Jinlin Wang, He Xu, Shiyuan Dong, Xiaoming Jiang, Jihong Wu, Yuanhui Zhao, Xinxin Xu","doi":"10.1016/j.fochx.2024.101612","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101612","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"27 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141703720","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
CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables 二氧化碳中压可提高植物营养素含量，延长四季功能性蔬菜配制的可流动冰沙的保质期
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101663
Ibrahim Khalifa, Remah Sobhy, Xiaobo Zou, Asad Nawaz, Noman Walayat, P. W. Harlina, Tarek Kh. Abdelkader, Mukhtar Ahmed, S. Maqsood
{"title":"CO2-moderate-pressure enhances phytonutrients and prolongs shelf-life of flowable smoothie formulated from quadrable functional vegetables","authors":"Ibrahim Khalifa, Remah Sobhy, Xiaobo Zou, Asad Nawaz, Noman Walayat, P. W. Harlina, Tarek Kh. Abdelkader, Mukhtar Ahmed, S. Maqsood","doi":"10.1016/j.fochx.2024.101663","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101663","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"32 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141709998","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
Metabolomic profiles and differential metabolites of volatile components in Citrus aurantium changshan-huyou pericarp during different growth and development stages 不同生长发育阶段枳壳中挥发性成分的代谢组图谱和差异代谢物
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101631
Qi Cui, Li-Jie Jiang, Le-Le Wen, Xiao-Li Tian, Qiang Yuan, Juzhao Liu
{"title":"Metabolomic profiles and differential metabolites of volatile components in Citrus aurantium changshan-huyou pericarp during different growth and development stages","authors":"Qi Cui, Li-Jie Jiang, Le-Le Wen, Xiao-Li Tian, Qiang Yuan, Juzhao Liu","doi":"10.1016/j.fochx.2024.101631","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101631","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"12 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141710506","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
Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics 基于 HS-GC-IMS、仿生感官联合化学计量学的陶瓷锅密封肉加热后特征风味质量鉴定
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101640
Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao
{"title":"Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics","authors":"Chunyuan Ping, Yuanqi Liu, Jicai Bi, Xuemei Cai, Xiang Li, Mingfeng Qiao","doi":"10.1016/j.fochx.2024.101640","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101640","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"6 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141701205","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
Improvement of glucolipid metabolism and oxidative stress via modulating PI3K/Akt pathway in insulin resistance HepG2 cells by chickpea flavonoids 鹰嘴豆黄酮通过调节 PI3K/Akt 通路改善胰岛素抵抗 HepG2 细胞的糖脂代谢和氧化应激反应
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101630
Keqiang Zhou, Shiqi Xiao, Shenyi Cao, Caiyun Zhao, Minwei Zhang, Yinghua Fu
{"title":"Improvement of glucolipid metabolism and oxidative stress via modulating PI3K/Akt pathway in insulin resistance HepG2 cells by chickpea flavonoids","authors":"Keqiang Zhou, Shiqi Xiao, Shenyi Cao, Caiyun Zhao, Minwei Zhang, Yinghua Fu","doi":"10.1016/j.fochx.2024.101630","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101630","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"30 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141710930","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
Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders 整合基于网络的方法，评估碱化和非碱化商用可可粉代谢特征的变化
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101651
Marta Palma-Morales, O. Rangel-Huerta, Caridad Díaz, Estela Castilla-Ortega, Celia Rodríguez-Pérez
{"title":"Integration of network-based approaches for assessing variations in metabolic profiles of alkalized and non-alkalized commercial cocoa powders","authors":"Marta Palma-Morales, O. Rangel-Huerta, Caridad Díaz, Estela Castilla-Ortega, Celia Rodríguez-Pérez","doi":"10.1016/j.fochx.2024.101651","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101651","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"81 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141695992","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
Effect of cooking methods on volatile compounds and texture properties in millet porridge 烹饪方法对小米粥中挥发性化合物和质地特性的影响
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101652
Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma
{"title":"Effect of cooking methods on volatile compounds and texture properties in millet porridge","authors":"Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma","doi":"10.1016/j.fochx.2024.101652","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101652","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"14 18","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141700928","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
Optimization of subcritical water extraction, UPLC–triple–TOF–MS/MS analysis, antioxidant and α-glucosidase inhibitory activities of anthocyanins from Nitraria sibirica Pall. fruits 优化亚临界水萃取、UPLC-三重-TOF-MS/MS 分析、果实花青素的抗氧化和 α-葡萄糖苷酶抑制活性
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101626
Lichengcheng Ren, Qi Dong, Zhenhua Liu, Yue Wang, Nixia Tan, Honglun Wang, Na Hu
{"title":"Optimization of subcritical water extraction, UPLC–triple–TOF–MS/MS analysis, antioxidant and α-glucosidase inhibitory activities of anthocyanins from Nitraria sibirica Pall. fruits","authors":"Lichengcheng Ren, Qi Dong, Zhenhua Liu, Yue Wang, Nixia Tan, Honglun Wang, Na Hu","doi":"10.1016/j.fochx.2024.101626","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101626","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"14 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141710442","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
Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread 用猕猴桃淀粉部分替代小麦粉：流变学、面团微观结构变化和面包的质量特性
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101614
Zhenyun She, Qinyu Zhao, Danting Hou, Jiaqi Wang, Tian Lan, Xiangyu Sun, Tingting Ma
{"title":"Partial substitution of wheat flour with kiwi starch: Rheology, microstructure changes in dough and the quality properties of bread","authors":"Zhenyun She, Qinyu Zhao, Danting Hou, Jiaqi Wang, Tian Lan, Xiangyu Sun, Tingting Ma","doi":"10.1016/j.fochx.2024.101614","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101614","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"17 17","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141700280","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
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