Journal of the Science of Food and Agriculture
Abstract Background This study aimed to investigate the cryoprotective effect of Epigallocatechin Gallate (EGCG) replacing sucrose on surimi during frozen storage. Substitution or partial substitution of 0.1% EGCG for sucrose (1.5%) was added into surimi, and the surimi samples without and with commercial cryoprotectants (4% sucrose and 4% sorbitol)...
Abstract Background Banana flour can provide a solution to people with gluten intolerance, as it is gluten-free. Native banana flour may have limited functionality in certain applications. In this study, banana flour was modified by ultrasonic (US) and annealing (ANN) treatments at four incubation time spans; 12, 24, 36 and 72 h, separately or combined...
Abstract Background Optimizing biochar application is vital for enhancing crop production and ensuring sustainable agricultural production. A 3-year field experiment was established to explore the effects of varying biochar application rates (BAR) on crop growth, quality, productivity, and yields. The BAR were set at 0, 10, 50, and 100 t ha–1 in 2018,...
Abstract Background Tomato quality visual grading is greatly affected by the problems of smooth skin, uneven illumination and invisible defects difficult to identify. The realization of intelligent detection of postharvest epidermal defects is conducive to further improving the economic value of postharvest tomatoes. Results An image acquisition...
Abstract Background Microbial community plays a crucial role in Chinese strong-flavour baijiu (SFB) fermentation. However, the seasonal dynamics of the microbial community in the SFB fermentation system and its contribution to the unique flavor of SFB have not been fully elucidated. In this study, we investigated the seasonal dynamics of the microbial...
Abstract BACKGROUND The biological functions of ferulic acid (FA) have garnered significant interest, but its limited solubility and stability have led to low bioavailability. Hydroxypropyl-β-cyclodextrin (HP-β-CD), with its distinctive hollow structure, offers the potential for encapsulating hydrophobic molecules. Therefore, the formation of an inclusion...
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