1,064 results
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Journal Article
Structural and Digestive Properties of High-amylose Maize Starch Dosage-regulated by Large-leaf Yellow Tea Aqueous Extract
To promote the high-value utilization of summer-autumn large-leaf yellow tea resources, this study investigated the dose-dependent effects of large-leaf yellow tea aqueous extract (YTWE) on the multi-scale structure and digestive properties of high-amylose maize starch (HAMS). YTWE was added at 0%…
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Journal Article
Effects and Characterization of Comminuting Pretreatment on the Fiber Structure of Corn Stover
To investigate the microscopic modification effects of mechanical comminution pretreatment on the fiber structure of corn stover and improve its the resource utilization potential, natural corn stover was selected in this study. With mechanical comminution applied as the pretreatment method…
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Journal Article
Research Progress on the Formation Mechanism and Regulation of Flavor Compounds of Fragrant Rapeseed Oil
The unique flavor profile of rapeseed oil primarily stems from three key chemical reaction pathways. Lipids undergo oxidative degradation at high temperatures, imparting the oil with a distinctive fatty aroma and some roasted notes. The Maillard reaction produces heterocyclic compounds, which…
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Journal Article
Effects of Phospholipid from Different Sources on the Stability of Antarctic Krill Oil Liposomes
To investigate the stability of Antarctic krill oil during processing, storage, and transportation, liposomes are employed as delivery carriers and the effects of four different phospholipids are investigated: soybean, egg yolk, rapeseed, and hydrogenated phospholipids, in combination with…
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Journal Article
The Effect of Gelatin-Carrageenan Composite Oleogel on the Flavour Release and Oxidative Stability of Antarctic Krill Oil
To improve the strong fishy odor, easy oxidation, and poor storage stability of Antarctic krill oil (AKO), AKO composite oleogels were prepared using the emulsion template method with gelatin and carrageenan as gelling agents to investigate the gelation properties, structural characteristics…
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Journal Article
Effects of Fermentation and Steaming Pretreatment Combined with Enzymatic Hydrolysis on Physicochemical Properties and Reconstitution Stability of Spray-Dried Oat Powder
To investigate the effects of pretreatment on the properties of spray-dried oat powder and improve the powder quality of oat-based solid beverages, this study compared the effects of two pretreatment methods, namely fermentation coupled with enzymatic hydrolysis and steaming coupled with enzymatic…
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Journal Article
The Construction of Joint FAO-IAEA Database on Ileal Digestibility of Protein and Amino Acids in Foods Consumed by Humans: An FAO Perspective
With the global population projected to reach 10 billion by the year 2050, sustainably nourishing the world’s population is one of the most pressing global challenges, further intensified by the acceleration of climate change. Rising CO2 levels have been associated with reductions in the protein…
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Journal Article
Role of Stable Isotope Techniques in Protein Quality and Requirements Assessment: An IAEA Perspective
Multiple forms of malnutrition including stunting, wasting, overweight and obesity and micronutrient deficiencies persist, especially in low- and middle-income countries. At the same time food systems are changing constantly driven by factors that limit access to healthy diets. Protein remains a…
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Journal Article
Research Progress on Food Protein Nutritionand Sustainable Supply
Dietary protein is the primary source of nitrogen and essential amino acids for the human body. Its nutritional quality and sustainable supply are directly related to public health and global food security. This review systematically summarizes research progress in food protein nutrition and…
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Journal Article
Protein Quality and Protein Quality Determination and Data in a Protein Transition Era (Chinese and English versions)
The growing global population and the need to operate within planetary boundaries are driving an urgent transition toward more sustainable and nutritionally adequate protein sources. Accurately assessing protein quality—determined by amino acid composition, digestibility, and absorption—is…
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Journal Article
Progress and Application Prospects in the Construction of the FAO/IAEA Database on Ileal Digestibility of Protein and Amino Acids in Foods Consumed by Humans
In the context of global population growth, escalating climate change, and profound dietary transitions, establishing a precise and reliable protein nutrition evaluation system has become a central scientific imperative for ensuring global food security and promoting public health. The "Database on…
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Journal Article
Protein Quality of Raw and Cooked Pork Loin as Determined by the Digestible Indispensable Amino Acid Scores (DIAAS) Method (Chinese and English versions)
The digestible indispensable amino acid score (DIAAS) was developed in 2011 to determine protein quality of human foods. However, protein quality of cooked pork, the most consumed meat in the world, has not previously been characterized by this method. Therefore, an experiment was conducted to…
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Journal Article
Effect of Diets with Different Methionine Levels on Gut Microbiota: An In Vitro Study
Methionine is the only essential sulfur-containing amino acid in humans, and its intake varies considerably among populations with different dietary patterns; however, the impact of different methionine intake levels on the human gut microbiota remains unknown. This study aimed to investigate the…
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Journal Article
Effect of Moisture Content and Compression Speed on the Mechanical Properties of Wheat Grains
To elucidate the interaction effect of moisture content and compression speed on the mechanical properties of wheat grains, this study investigated the effects of different moisture content (8.88%, 11.24%, 15.56%) and compression speed (5, 10, 15, 20, 25 mm/min) on the mechanical characteristics of…
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Journal Article
Effect of Gallic Acid on the Physicochemical Properties of Mung Bean Starch
The binary complex of gallic acid (GA) and mung bean starch (MBS) was prepared by the co-homogenization method. The effects of GA addition ratio on the structural properties, solubility, swelling capacity and hydration properties (such as swelling, aging, rheology, in vitro digestion, and…
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Journal Article
Design and Testing of an Optical Image-Based Tooth Profile Measuring Instrument for Wheat Milling Rollers
To address the challenges in measuring the profile parameters of milling rollers used in wheat flour production—including the difficulty of measurement, the high subjectivity and significant error associated with manual assessment, as well as the limitations of existing equipment such as single…
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Journal Article
Comprehensive Analysis of the Development Trends of Sunflower Seed Oil Patents and Related Standards
As one of the world’s four most consumed vegetable oils, the innovation development of sunflower seed oil in processing technology, quality improvement and product application is closely related to patent protection. Improved standards are essential for the standardized and high-quality development…
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Journal Article
Review of Research and Application of Different Fractionation Techniques in Oil and Fat Processing
Fat fractionation, as a key physical refining technology for enhancing oil quality and added value, has evolved from basic process optimization to innovative integration of multiple technologies. This paper systematically elucidates the principles and characteristics of mainstream fractionation…
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Journal Article
Removal of Glycidyl Esters and 3-Monochloropropane-1,2-Diol Esters from Ethyl Ester-Type Fish Oil Using Carbon Nanotube Composite Adsorbent
A special carbon nanotube composite adsorbent (CNT/AC) was developed using carbon nanotubes (CNT) and activated carbon (AC) as raw materials for the purification of glycidyl esters (GEs) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in ethyl ester-type fish oil. The micromorphology, pore…
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Journal Article
Effects of Different Salt Ions on the Heat-Induced Gelation of Peanut Protein Isolate and Its Adaptability in 3D Printing
Peanut protein is a high-quality plant protein , rich in essential amino acids and bioactive components, and free of cholesterol. The gelation property of peanut protein is a core functional characteristic that determines its application in food processing, and it is also crucial for constructing…
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