Food Science and Biotechnology最新文献_第9页

Rosa rugosa promotes muscle hypertrophy and prevents atrophy in C2C12 myoblasts 玫瑰可促进C2C12成肌细胞的肌肉肥大和防止萎缩

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01803-w

Heeju Kim, Hye In Nam, Chae Won Yoon, Eun Seok Oh, Seungki Lee, Eun Sil Kim, Youn Kyoung Son, Kyung Jin Lee, Sanguine Byun

引用次数: 0

Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier 食品加工生物质升级利用的新途径：利用米糠乳化剂开发大米零食

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01797-5

Ju Hyeong Park, Da Young Kang, Jae Woong Park, Ho Young Jung, Yong Hwan Lee, Dong Hwan Kim, Jung-Ki Kwak, Gyeong-Hweon Lee, Yoon-E. Choi

{"title":"Novel approach to upcycling food processing biomass: development of rice snacks using rice bran emulsifier","authors":"Ju Hyeong Park, Da Young Kang, Jae Woong Park, Ho Young Jung, Yong Hwan Lee, Dong Hwan Kim, Jung-Ki Kwak, Gyeong-Hweon Lee, Yoon-E. Choi","doi":"10.1007/s10068-024-01797-5","DOIUrl":"10.1007/s10068-024-01797-5","url":null,"abstract":"<div><p>This study addresses the need for innovative approaches to upcycling rice bran as a biomass resource. A novel upcycling ingredient derived from rice bran was developed, and its application in the production of rice crackers with enhanced texture was explored. The effects of different emulsifier types and concentrations on the texture, flavor, and overall quality of rice crackers—by influencing the uniformity of oil and moisture in the formulation—were confirmed through systematic analytical methods. These methods included spreadability tests, peak strength measurements, oil loss content analysis, SEM, and distribution of the carbon source studies. The addition of rice bran-derived emulsifiers significantly improved the texture of crackers, imparting desirable crunchiness and mouthfeel. This study highlights the valorization of rice byproducts by developing value-added ingredients and their application in innovative food products. This approach contributes to sustainable food production, reduces waste in the rice industry, and promotes a circular economy.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 2","pages":"471 - 478"},"PeriodicalIF":2.4,"publicationDate":"2024-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143379742","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Variation of boscalid residues in Welsh onion during cooking processes 威尔士洋葱蒸煮过程中酪碱残留量的变化

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-31 DOI: 10.1007/s10068-024-01796-6

Mihyun Cho, Myungheon Kim, Jaebin Im, Changkyo Seo, Yong-Sun Moon, Moo-Hyeog Im

引用次数: 0

Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying 在冷冻干燥过程中，用利末强化脱脂乳作为冷冻保护剂增强了乳杆菌群的生存能力和物种分层

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-27 DOI: 10.1007/s10068-024-01802-x

Mustafa Yavuz, Merve Erginer, Ceyda Kasavi, Ebru Toksoy Oner

{"title":"Enhanced preservation of viability and species stratification in Lacticaseibacillus group using levan-fortified skim milk as a cryoprotectant during freeze-drying","authors":"Mustafa Yavuz, Merve Erginer, Ceyda Kasavi, Ebru Toksoy Oner","doi":"10.1007/s10068-024-01802-x","DOIUrl":"10.1007/s10068-024-01802-x","url":null,"abstract":"<div><p>Ensuring the viability and accurate stratification of <i>Lacticaseibacillus</i> group (LCG) species after freeze-drying is essential for their effective use as probiotics. This study investigates the use of reconstituted skim milk (RSM) as a cryoprotectant base, supplemented with fructans such as inulin and diverse forms of levan from <i>Halomonas smyrnensis</i>, to maintain the viability of <i>Lacticaseibacillus casei</i> ATCC 334, <i>Lacticaseibacillus paracasei</i> ATCC 25302, and <i>Lacticaseibacillus rhamnosus</i> ATCC 53103. Cellular viability was enhanced with levan-based cryoprotectants, motivating the use of levan-based hydrogels (gHLs) for freeze-drying LCG species. Throughout freeze-drying, the species-specific molecular masses (m/z) were preserved irrespective of the cryoprotectant used, with markers 3445 and 6664 m/z identified as potential species-specific molecular mass indicators for <i>Lc. paracasei</i> and <i>Lc. rhamnosus</i>, respectively. This study is the first to utilize levan in various forms as a cryoprotective agent alongside RSM, highlighting its promise as an effective cryoprotectant for LCG and potentially other probiotics.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 and Processing Breakthroughs","pages":"1605 - 1616"},"PeriodicalIF":2.4,"publicationDate":"2024-12-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143676172","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Enhancing emulsification and gelation properties of porcine myofibrillar protein under low NaCl by lipoxygenase from volvaria volvacea 草粪脂氧合酶提高猪肌原纤维蛋白在低NaCl条件下的乳化和凝胶化性能

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-24 DOI: 10.1007/s10068-024-01801-y

Jinhua Zhang, Penghui Bi, Jiamin Guo, Jinhao Zou, Xuping Wang

引用次数: 0

Oxidative stability of rice flour during storage under thermal oxidation and light irradiation 热氧化和光照射下米粉贮存过程中的氧化稳定性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01790-y

SeungHyun Oh, JungMin Lee, Jieun Kwak, WonYoung Oh, JaeHwan Lee

{"title":"Oxidative stability of rice flour during storage under thermal oxidation and light irradiation","authors":"SeungHyun Oh, JungMin Lee, Jieun Kwak, WonYoung Oh, JaeHwan Lee","doi":"10.1007/s10068-024-01790-y","DOIUrl":"10.1007/s10068-024-01790-y","url":null,"abstract":"<div><p>The oxidative stabilities of brown and white rice flours from two varieties, Baromi2 and Samkwang, were assessed under conditions of thermal oxidation at 60 °C and fluorescent light irradiation at 25 °C. Baromi2, designed for rice flour production, and Samkwang, intended for grain consumption, exhibited differing oxidative stabilities. Utilizing solid-phase microextraction-GC/MS and electronic nose techniques, the volatile profiles and the presence of singlet oxygen were investigated. Baromi2 displayed significantly lower oxidative stability than Samkwang under both thermal and light stress (<i>p</i> < 0.05), largely attributed to its higher lipid and riboflavin content. The presence of 1-octen-3-ol, a primary volatile associated with singlet oxygen, was notably detected in Baromi2 brown rice flour, whereas an increased number of aldehyde volatiles were identified in its white rice flour variant. A PCA executed through the electronic nose technique substantiated the distinction in volatile profiles between Baromi2 and Samkwang, as influenced by thermal and light irradiation treatments.</p></div>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 6","pages":"1359 - 1370"},"PeriodicalIF":2.4,"publicationDate":"2024-12-23","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"143632417","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Distillation method influences flavor characteristics of Soju 蒸馏方法影响烧酒的风味特性

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01784-w

Jeong-Ah Yoon, Myoung-Dong Kim

引用次数: 0

The challenges of using fish cells for cultivated seafood production 将鱼细胞用于养殖海产品的挑战

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-23 DOI: 10.1007/s10068-024-01786-8

Angela Trace, Miriam Wankell, Craig McFarlane, Lionel Hebbard

引用次数: 0

Recent uses and applications of nuclear magnetic resonance, isotope ratio mass spectrometry and high-resolution mass spectrometry for authenticity and geographical origin of wines. 核磁共振、同位素质谱和高分辨率质谱在葡萄酒真伪和产地鉴定中的最新应用。

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-21 eCollection Date: 2025-07-01 DOI: 10.1007/s10068-024-01781-z

Mirella Mallmann Kercher, Bruna Fernanda de Oliveira Caballero, Marcelo Maraschin, Sidnei Moura

{"title":"Recent uses and applications of nuclear magnetic resonance, isotope ratio mass spectrometry and high-resolution mass spectrometry for authenticity and geographical origin of wines.","authors":"Mirella Mallmann Kercher, Bruna Fernanda de Oliveira Caballero, Marcelo Maraschin, Sidnei Moura","doi":"10.1007/s10068-024-01781-z","DOIUrl":"10.1007/s10068-024-01781-z","url":null,"abstract":"<p><p>The wine market is experiencing rapid growth and there is increasing interest in determining the geographical origin of wine. This information improves the consumer's perception of quality. Analytical tools using validated methodologies with up-to-date databases such as nuclear magnetic resonance (NMR), isotope ratio mass spectrometry (IRMS) and high-resolution mass spectrometry (HRMS) are essential for wine authentication. NMR helps identify the chemical composition and origin of wines, offering high reproducibility and the ability to detect multiple metabolites simultaneously. IRMS determines the origin of wine based on carbon and oxygen isotope ratios, reflecting the climate and growing conditions of a region. HRMS identifies compounds and secondary metabolites in wine samples. These techniques should be used together to ensure accurate and reliable results. This review provides information on these spectroscopic techniques and their applications in wine analysis and authentication, highlighting their advantages and disadvantages.</p>","PeriodicalId":566,"journal":{"name":"Food Science and Biotechnology","volume":"34 11","pages":"2433-2444"},"PeriodicalIF":2.4,"publicationDate":"2024-12-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC12145403/pdf/","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144257051","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"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

Development and validation of an analytical method for the determination of 5,5-dimethylhydantoin in various processed food 各种加工食品中5,5-二甲基海英因分析方法的建立与验证

IF 2.4 3区农林科学

Food Science and Biotechnology Pub Date : 2024-12-21 DOI: 10.1007/s10068-024-01747-1

Doo-Sik Lee, Ji-Won Shim, Jae-Wook Shin

引用次数: 0