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Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate 用橄榄叶提取物替代亚硝酸盐和硝酸盐的成熟工业香肠的理化特性和感官特征
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115852
M. Totaro, G. Difonzo, A. Pasqualone, C. Summo
{"title":"Physicochemical properties and sensory features of ripened, industrially prepared sausages, enriched with olive leaf extract to replace nitrite and nitrate","authors":"M. Totaro, G. Difonzo, A. Pasqualone, C. Summo","doi":"10.1016/j.lwt.2024.115852","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115852","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"39 21","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139814152","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
Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel 不同 pH 值和洗涤中的一价/二价阳离子对鲢鱼鱼糜凝胶理化特性的影响
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115865
Yudong Wang, Zhuang Yang, Jingyan Zhang, Yu Chen, Hong Yang
{"title":"Effects of different pH values and monovalent/divalent cations in washing on the physicochemical characteristics of silver carp surimi gel","authors":"Yudong Wang, Zhuang Yang, Jingyan Zhang, Yu Chen, Hong Yang","doi":"10.1016/j.lwt.2024.115865","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115865","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139817565","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
Wavelength specific UV-C inactivation kinetics of foodborne pathogens in stirred liquid suspensions and droplets on contact surfaces 特定波长紫外线-C 对搅拌液体悬浮液和接触表面液滴中食源性病原体的灭活动力学研究
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115846
Brahmaiah Pendyala, Pranav Vashisht, Aakash Sharma, A. Patras, Sampathkumar Balamurugan
{"title":"Wavelength specific UV-C inactivation kinetics of foodborne pathogens in stirred liquid suspensions and droplets on contact surfaces","authors":"Brahmaiah Pendyala, Pranav Vashisht, Aakash Sharma, A. Patras, Sampathkumar Balamurugan","doi":"10.1016/j.lwt.2024.115846","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115846","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"94 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139872801","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
Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem 切割高度和储藏长度对发酵甜高粱茎发酵特性、微生物群落、共生网络、潜在功能和致病风险的影响
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115828
Jie Zhao, Zhaodi Jing, X. Yin, Siran Wang, Junfeng Li, Z. Dong, T. Shao
{"title":"Effects of cutting height and storage length on fermentation characteristics, microbial community, co-occurrence networks, potential functionality and pathogenic risk of fermented sweet sorghum stem","authors":"Jie Zhao, Zhaodi Jing, X. Yin, Siran Wang, Junfeng Li, Z. Dong, T. Shao","doi":"10.1016/j.lwt.2024.115828","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115828","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"61 3-4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139879889","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
High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk 高静水压结合高温短时间巴氏杀菌法可改善驴奶的质量特性并延长其保质期
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115789
H. Gong, Xiangyi Wu, Jun Du, Xueying Mao
{"title":"High hydrostatic pressure combined with high-temperature short time pasteurization improves the quality characteristics and extends the shelf life of donkey milk","authors":"H. Gong, Xiangyi Wu, Jun Du, Xueying Mao","doi":"10.1016/j.lwt.2024.115789","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115789","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"46 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139885599","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
Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance 欧烯球菌异源表达小热休克蛋白可提高其耐受乙醇的能力
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115850
Xi He, Jundong Jia, Feng Wu, Peng Liu, Yuxia Sun, Ning Han
{"title":"Heterologous expression of small heat shock protein by Oenococcus oeni improves its ethanol tolerance","authors":"Xi He, Jundong Jia, Feng Wu, Peng Liu, Yuxia Sun, Ning Han","doi":"10.1016/j.lwt.2024.115850","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115850","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"72 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139893181","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
Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness 开发含有植物花青素纳米脂质体的大豆分离蛋白薄膜，以保持虾的新鲜度
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115803
Behnam Nami, Samaneh Tayebi-Moghaddam, Mohammad Molaveisi, D. Dehnad
{"title":"Development of soy protein isolate films incorporated with phycocyanin-loaded nanoliposomes to maintain shrimp freshness","authors":"Behnam Nami, Samaneh Tayebi-Moghaddam, Mohammad Molaveisi, D. Dehnad","doi":"10.1016/j.lwt.2024.115803","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115803","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"47 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139814018","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
Antibacterial, anti-biofilm activity and underlying mechanism of garlic essential oil in water nanoemulsion against Listeria monocytogenes 水纳米乳液中的大蒜精油对李斯特菌的抗菌、抗生物膜活性及其内在机制
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115847
Miaomiao Liu, Wei Guo, Mingxing Feng, Yanan Bai, Junrong Huang, Yungang Cao
{"title":"Antibacterial, anti-biofilm activity and underlying mechanism of garlic essential oil in water nanoemulsion against Listeria monocytogenes","authors":"Miaomiao Liu, Wei Guo, Mingxing Feng, Yanan Bai, Junrong Huang, Yungang Cao","doi":"10.1016/j.lwt.2024.115847","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115847","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"27 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139823702","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
Microencapsulation of Citrus latifolia peel essential oil by spray-drying using maltodextrin: Characterization, antimicrobial activities, and release profile 利用麦芽糊精喷雾干燥法微胶囊化柑橘皮精油：特性、抗菌活性和释放曲线
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115825
C. K. Van, Phu Thuong Nhan Nguyen, Thao-Tran Thi Nguyen, Long Giang Bach
{"title":"Microencapsulation of Citrus latifolia peel essential oil by spray-drying using maltodextrin: Characterization, antimicrobial activities, and release profile","authors":"C. K. Van, Phu Thuong Nhan Nguyen, Thao-Tran Thi Nguyen, Long Giang Bach","doi":"10.1016/j.lwt.2024.115825","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115825","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"19 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139819940","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
Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties 柑橘果胶的分离、纯化、降解及其分子量与生物特性之间的关系
LWT Pub Date : 2024-02-01 DOI: 10.1016/j.lwt.2024.115837
Huan Guo, Yongjun Du, Haichuan Gao, Ying Liao, Hongyan Liu, Dingtao Wu, Renyou Gan, Hong Gao
{"title":"Isolation, purification, degradation of citrus pectin and correlation between molecular weight and their biological properties","authors":"Huan Guo, Yongjun Du, Haichuan Gao, Ying Liao, Hongyan Liu, Dingtao Wu, Renyou Gan, Hong Gao","doi":"10.1016/j.lwt.2024.115837","DOIUrl":"https://doi.org/10.1016/j.lwt.2024.115837","url":null,"abstract":"","PeriodicalId":502788,"journal":{"name":"LWT","volume":"19 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139883940","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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