期刊: FOOD RESEARCH INTERNATIONAL, 2022; 161 ()
Climate change is threatening human activities, but the combination of water scarcity and heat waves are particularly challenging agriculture. Accumul......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
Maillard reaction intermediates (MRIs) derived from enzymatic hydrolysates of soybean protein were prepared by combining dehydration method with spray......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
This work presents the enrichment of powdered dairy compounds with soy extract, and the determination of its physical properties, rehydration characte......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
Although Kudingcha (Ligustrum robustum (Roxb.) Blume) has been widely used as both traditional medicine and food, systematic studies on their basic ac......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 162 ()
In the present study, the stress responses of Salmonella Montevideo adapted to red pepper powder with various humidities were investigated. The resist......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 151 ()
Oligosaccharides have been previously reported to cause an aggravation of Salmonella infection. In this study, we reduced the dietary supplementation ......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 151 ()
Several studies have shown that consumption of honey is associated with various health benefits. However, there is scarce evidence on whether honeys m......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 153 ()
Paracentrotus lividus gonads are receiving increasing interest for their unique sensory attributes. However, the sensory profile of this highly demand......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
A novel heptapeptide LVDDHFL derived from Antarctic krill was used to assemble an iron complex, of which the iron-binding mode, in vitro digestion kin......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
The health-promoting effects of probiotics are species-specific, and hence it is important to declare the correct information in products. However, so......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
This study integrated metagenomics and metabolomics to evaluate the effects of diets with different starch sources on the microbial community, metabol......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
Polyphenolic characterization of minority red grapevine varieties is a key factor to improve varietal recovery and promotion. This work focuses on det......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 154 ()
The aim of the present study was to obtain information on the occurrence of bacteria and eumycetes in ready-to eat fermented liver sausages manufactur......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()
Nine steaming nine sun-drying is a traditional processing technology for food or medicinal materials. The dynamic changes of the proximate composition......
期刊: FOOD RESEARCH INTERNATIONAL, 2022; 155 ()
The aim of this study was to scientifically investigate the impact of optimal-water boiling cooking on the volatile profile of 26 japonica rice variet......