Journal of the Science of Food and Agriculture
Abstract BACKGROUND The present study aimed to determine how various amounts (0.00, 0.58, 1.52 and 4.50 g 100 g−1) of wine lees (WL), which contains numerous essential components, impact the emulsifying properties of fish gelatin (FG) at a low concentration (0.5 g 100 g−1) in the high-fat phase (65 g 100 g−1). This study conducted rheology, physicochemical...
Abstract BACKGROUND Higher alcohol acetates (HAAs) are potent aroma-active esters, that impart desirable fruity and floral aromas. However, the conversion of higher alcohol precursors into HAAs is extremely low in winemaking. To investigate the underlying yeast-yeast interaction on targeted improvement of aromatic HAAs, we evaluated fermentation activity,...
Abstract Background Complex phosphates (CP) can improve the physicochemical properties and gelation properties of myofibrillar fibrous protein (MP) in mixed meat products, but excessive intake of phosphates over a long period of time is harmful to health. This study investigated the effects of partial or complete substitution of CP with sodium bicarbonate...
Abstract Background Folate is crucial for maintaining the health, but humans are unable to synthesize folate and need to obtain it from food. Lactiplantibacillus plantarum can produce the necessary vitamin B for the human body, including folate. Whole genome sequencing technology can clarify the physiological characteristics of folate production in...
Abstract Background The taste of fish is highly dependent on the composition of free amino acids (FAAs) and nucleotides. The present study aimed to investigate the effect of long-term frozen storage periods (−18 °C, up to 6 months) and thawing methods (water thawing [WT, 25 °C], air thawing [AT, 25 °C], and chilled air thawing [CAT, 4 °C]) on the...
Abstract Background Carboxypeptidase is an exopeptidase that hydrolysis amino acids at the C-terminal end of the peptide chain and has a wide range of applications in food. However, in industrial applications, the relatively low catalytic efficiency of carboxypeptidases is one of the main limiting factors for industrialization. Results The study...
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