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Food Chemistry: X最新文献

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Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy as a feed protein source 通过两级固态发酵提高玉米加工废料的营养价值并探索其作为饲料蛋白质来源的功效
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101656
Shuai Zhang, Zhaoxin Huang, Qining Li, Xin Zheng, Jingsheng Liu
{"title":"Two-stage solid-state fermentation to increase the nutrient value of corn processing waste and explore its efficacy as a feed protein source","authors":"Shuai Zhang, Zhaoxin Huang, Qining Li, Xin Zheng, Jingsheng Liu","doi":"10.1016/j.fochx.2024.101656","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101656","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"19 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141715414","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
Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species 微酸性电解水处理通过调节活性氧代谢提高采后荔枝的质量属性和贮藏性
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101644
Jing Zhang, Xuezhen Chen, Qingqing Liu, Meiling Li, Shujuan Feng, Mingyu Lin, Yihui Chen, Hetong Lin
{"title":"Slightly acidic electrolyzed water treatment enhances the quality attributes and the storability of postharvest litchis through regulating the metabolism of reactive oxygen species","authors":"Jing Zhang, Xuezhen Chen, Qingqing Liu, Meiling Li, Shujuan Feng, Mingyu Lin, Yihui Chen, Hetong Lin","doi":"10.1016/j.fochx.2024.101644","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101644","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"86 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141714739","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
Cultivar and origin authentication of ‘Fuji’ and ‘gala’ apples from two dominant origins of China based on quality attributes 基于质量属性对中国两个主要产地的 "富士 "和 "嘎啦 "苹果进行栽培品种和原产地鉴定
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101643
Lixue Kuang, Zhiqiang Wang, Yang Cheng, Haifei Li, Jing Li, Youming Shen, Jianyi Zhang, Guofeng Xu
{"title":"Cultivar and origin authentication of ‘Fuji’ and ‘gala’ apples from two dominant origins of China based on quality attributes","authors":"Lixue Kuang, Zhiqiang Wang, Yang Cheng, Haifei Li, Jing Li, Youming Shen, Jianyi Zhang, Guofeng Xu","doi":"10.1016/j.fochx.2024.101643","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101643","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"51 13","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141714830","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
Fabrication, characterization and evaluation of Manihot esculenta starch based intelligent packaging films containing gum ghatti and black currant (Ribes nigrum) extract for freshness monitoring of beef meat 制备、表征和评估基于 Manihot esculenta 淀粉的智能包装膜，其中含有伽提胶和黑醋栗（Ribes nigrum）提取物，用于牛肉新鲜度监测
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101616
Changxing Jiang, Hongwu Yang, Tingting Liu, Qian Zhang, Yufei Zou, Siyu Wang
{"title":"Fabrication, characterization and evaluation of Manihot esculenta starch based intelligent packaging films containing gum ghatti and black currant (Ribes nigrum) extract for freshness monitoring of beef meat","authors":"Changxing Jiang, Hongwu Yang, Tingting Liu, Qian Zhang, Yufei Zou, Siyu Wang","doi":"10.1016/j.fochx.2024.101616","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101616","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"38 31","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141716604","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
Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment 在模拟消化环境中通过新型 pH 值响应肽水凝胶调节花青素的释放
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101645
Wenjun Li, Qianqian Bie, Kaihui Zhang, Fangzhou Linli, Wenyu Yang, Xianggui Chen, Pengfei Chen, Qi Qi
{"title":"Regulated anthocyanin release through novel pH-responsive peptide hydrogels in simulated digestive environment","authors":"Wenjun Li, Qianqian Bie, Kaihui Zhang, Fangzhou Linli, Wenyu Yang, Xianggui Chen, Pengfei Chen, Qi Qi","doi":"10.1016/j.fochx.2024.101645","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101645","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"56 6","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141702439","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 different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue 用 HS-GC-IMS、HPLC、E-nose 和 E-tongue 测定啤酒鱼生产过程中不同加工步骤对挥发性风味特征及其前体物的影响
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101623
Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He
{"title":"Effect of different processing steps in the production of beer fish on volatile flavor profile and their precursors determined by HS-GC-IMS, HPLC, E-nose, and E-tongue","authors":"Yingying Liu, Sam Al-Dalali, Yan Hu, Dong Zhao, Jinghan Wang, Zhigui He","doi":"10.1016/j.fochx.2024.101623","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101623","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"429 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141708110","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
Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties 南瓜果肉中的酚类化合物：萃取优化和生物特性
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101628
Nicola Pinna, Salwa Ben Abbou, Federica Ianni, Giancarlo Angeles Flores, Anne Pietercelie, Giuseppe Italo Francesco Perretti, F. Blasi, Paola Angelini, L. Cossignani
{"title":"Phenolic compounds from pumpkin pulp: Extraction optimization and biological properties","authors":"Nicola Pinna, Salwa Ben Abbou, Federica Ianni, Giancarlo Angeles Flores, Anne Pietercelie, Giuseppe Italo Francesco Perretti, F. Blasi, Paola Angelini, L. Cossignani","doi":"10.1016/j.fochx.2024.101628","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101628","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"16 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141711728","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 saponin extraction from the leaves of Panax notoginseng and Panax quinquefolium and evaluation of their antioxidant, antihypertensive, hypoglycemic and anti-inflammatory activities 三七和五加叶皂苷提取的优化及其抗氧化、抗高血压、降血糖和抗炎活性的评估
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101642
Zhengwei Liang, Yan-Hui Guan, Zheng Lv, Sheng-Chao Yang, Guanghui Zhang, Yinhe Zhao, Ming Zhao, Junwen Chen
{"title":"Optimization of saponin extraction from the leaves of Panax notoginseng and Panax quinquefolium and evaluation of their antioxidant, antihypertensive, hypoglycemic and anti-inflammatory activities","authors":"Zhengwei Liang, Yan-Hui Guan, Zheng Lv, Sheng-Chao Yang, Guanghui Zhang, Yinhe Zhao, Ming Zhao, Junwen Chen","doi":"10.1016/j.fochx.2024.101642","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101642","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"30 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141715491","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
Ultrasound-assisted enzymatic extraction of soluble dietary Fiber from Hericium erinaceus and its in vitro lipid-lowering effect 超声辅助酶法提取麦饭石中的可溶性膳食纤维及其体外降血脂作用
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101657
Panling Yu, Xueyu Pan, Mingjie Chen, Jianshuai Ma, Baoting Xu, Yan Zhao
{"title":"Ultrasound-assisted enzymatic extraction of soluble dietary Fiber from Hericium erinaceus and its in vitro lipid-lowering effect","authors":"Panling Yu, Xueyu Pan, Mingjie Chen, Jianshuai Ma, Baoting Xu, Yan Zhao","doi":"10.1016/j.fochx.2024.101657","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101657","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"301 9","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141692274","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
Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating 比较并阐明预煮炖牛肉在烹饪-冷藏-加热过程中主要气味物质的变化
Food Chemistry: X Pub Date : 2024-07-01 DOI: 10.1016/j.fochx.2024.101654
Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker
{"title":"Comparison and elucidation of the changes in the key odorants of precooked stewed beef during cooking-refrigeration-reheating","authors":"Junmei Liu, Siyang Deng, Jingfan Wang, Feng Huang, Dong Han, Ying Xu, Ping Yang, Chunhui Zhang, Christophe Blecker","doi":"10.1016/j.fochx.2024.101654","DOIUrl":"https://doi.org/10.1016/j.fochx.2024.101654","url":null,"abstract":"","PeriodicalId":502448,"journal":{"name":"Food Chemistry: X","volume":"596 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141707844","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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