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1. Exploring ultrasound-assisted technique for enhancing techno-functional properties of plant proteins: a comprehensive review NSTL国家科技图书文献中心

Heloisa de Fatima Me... | Israel Felipe dos Sa...... - 《International Journal of Food Science and Technology》 - 2024,59(1) - 498～511 - 共14页 - 被引量：4

摘要：The adoption of vegetarian diets has been | increasingly embraced by individuals seeking to improve their | health and reduce their environmental impact. One | concern regarding this dietary choice is the adequate | intake of proteins with nutritional quality comparable

关键词： High energy ultrasound | plant-based | protein modification | protein structure

2. Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages NSTL国家科技图书文献中心

Jin-Kyu Seo | Hyun-Wook Kim ... - 《International Journal of Food Science and Technology》 - 2024,59(4) - 2505～2515 - 共11页

摘要：This study aimed to determine the functional | properties of chitinous materials (CMs) extracted from | crustacean shells as multifunctional non-meat ingredients | in emulsified sausage. The CMs were separated from | blue crab and crawfish and classified into four types

关键词： Chitin/chitosan | crustacean shell | dietary fiber | emulsified pork sausage | functionality

3. Effect of K-carrageenan on the physicochemical and structural characteristics of ready-to-eat Antarctic Krill surimi gel NSTL国家科技图书文献中心

Jiawen Chen | Yadong Hu ... - 《International Journal of Food Science and Technology》 - 2024,59(6) - 3711～3722 - 共12页 - 被引量：3

摘要：The impact of K-carrageenan on the | physicochemical structural characteristics of ready-to-eat (RTE | ) Antarctic krill surimi gel (AKSG) was investigated. The | modifications in chemical bonding, protein secondary structure | , protein composition and microscopic morphology were

关键词： Antarctic krill | ready-to-eat | surimi gel | texture | K-carrageenan

4. Development of non-dairy creamer with modified fatty acid profile and high Omega-3 and 6 at a non-dairy creamer plant NSTL国家科技图书文献中心

Teerasak Punvichai | Tharawee Wachiratree...... - 《International Journal of Food Science and Technology》 - 2024,59(4) - 2794～2803 - 共10页

摘要：A study was conducted to develop non-dairy | creamer production with a modified fatty acid profile | having high levels of omega-3 and 6, by using raw | materials collected from the Republic Foods industrial non | -dairy creamer plant. The non-dairy creamer formulation

关键词： Modified fatty acid profile | non-dairy creamer | omega-3 and 6

5. Comparative analysis of process intensification technologies (PIT) for improved cell disruption and lipid recovery in Aurantiochytrium sp. SW1 microalgae NSTL国家科技图书文献中心

Nurdiana Mokhtar | Hafeedza Abdul Rahma...... - 《International Journal of Food Science and Technology》 - 2024,59(10) - 7827～7836 - 共10页

摘要：This study explores enhancing lipid recovery | from the lipid-rich marine microalgae | Aurantiochytrium sp. SW1, known for its robust cell wall posing | challenges, which necessitates energy-intensive cell | -disruption for efficient intracellular lipid extraction

关键词： Autoclave | cell disruption | intracellular lipid | microwave | ultrasonication

6. Technological challenges in production of goat milk products and strategies to overcome them: a review NSTL国家科技图书文献中心

F.N.U. Akshit | Gaurav Kr Deshwal ... - 《International Journal of Food Science and Technology》 - 2024,59(1) - 6～16 - 共11页 - 被引量：1

摘要：In comparison to bovine milk, compositional | differences in goat milk such as lower α_(s1)-casein and | higher P-casein content, small-sized fat globules | , higher mineral content and medium-chain fatty acids | generate difficulties in manufacturing goat milk products

关键词： Cheese | goat milk | technological challenges | texture | yogurt

7. Evaluation of in vitro colonisation and immunomodulation of Lactiplantibacillus plantarum L_3 microcapsules after subjected to yoghurt storage NSTL国家科技图书文献中心

Jiaxu Gao | Yingxi Hu ... - 《International Journal of Food Science and Technology》 - 2024,59(7) - 4660～4671 - 共12页

摘要：This work aimed to evaluate the in vitro | adhesive and immunoregulative effects of water-in-oil-in | -water (W/O/W) microencapsulated Lactiplantibacillus | plantarum L_3 after subjected to yoghurt stress. The W/O/W | microencapsulated L. plantarum L_3 was prepared and dropped into

关键词： adhesion ability | anti-inflammatory activities | L. plantarum L_3 | microencapsulation

8. Effects of different packaging method on oxidation stability and tenderness of chicken breast injected with different types of kiwifruit during storage NSTL国家科技图书文献中心

Haeun Kim | Koo Bok Chin - 《International Journal of Food Science and Technology》 - 2024,59(9) - 6017～6025 - 共9页

摘要：This study aimed to investigate the | antioxidant and protease activities of red kiwifruit (RK | ), green kiwifruit (GRK), and gold kiwifruit (GOK) and | determine the effects of various packaging methods on the | quality of chicken breast injected with various

关键词： Chicken | kiwifruit. modified-atmosphere packaging | packaging | proteolysis

9. Effects of fortified electrolyte drink on cognitive, mood, and nutritional parameters: a randomised, single-blind, placebo-controlled study NSTL国家科技图书文献中心

Zhi Qi Wong | Shing Luo Yap ... - 《International Journal of Food Science and Technology》 - 2024,59(12) - 9345～9352 - 共8页

摘要：Electrolyte drinks contain charged minerals | and are easily accessible in the market. It has | become popular for the food and beverage industry to | add nutrients and/or active ingredients to | electrolyte drinks and market them as functional beverages

关键词： Caffeine, cognitive, electrolyte drink, mood

10. Co-digestion of xanthan gum/Lactobacillus plantarum 75-coated cantaloupes with Natal plum (Carissa macrocarpa) fruits or beetroot (Beta vulgaris L.) leaves on the bioaccessibility of anthocyanins and carotenoid components NSTL国家科技图书文献中心

Tshudufhadzo Chikhal... | Faith Seke ... - 《International Journal of Food Science and Technology》 - 2024,59(10) - 6961～6974 - 共14页

摘要：Co-digestion of cantaloupe (C) melon fresh | cuts (FC) coated with probiotics [Lactiplantibacillus | plantarum 75/xanthan gum with Natal plum (NP)] or beetroot | leaves (BL) was evaluated to determine their | bioaccessibility of individual anthocyanins (cyanidin-3-glucoside

摘要：The adoption of vegetarian diets has been | increasingly embraced by individuals seeking to improve their | health and reduce their environmental impact. One | concern regarding this dietary choice is the adequate | intake of proteins with nutritional quality comparable

关键词： High energy ultrasound | plant-based | protein modification | protein structure

摘要：This study aimed to determine the functional | properties of chitinous materials (CMs) extracted from | crustacean shells as multifunctional non-meat ingredients | in emulsified sausage. The CMs were separated from | blue crab and crawfish and classified into four types

关键词： Chitin/chitosan | crustacean shell | dietary fiber | emulsified pork sausage | functionality

摘要：The impact of K-carrageenan on the | physicochemical structural characteristics of ready-to-eat (RTE | ) Antarctic krill surimi gel (AKSG) was investigated. The | modifications in chemical bonding, protein secondary structure | , protein composition and microscopic morphology were

关键词： Antarctic krill | ready-to-eat | surimi gel | texture | K-carrageenan

摘要：A study was conducted to develop non-dairy | creamer production with a modified fatty acid profile | having high levels of omega-3 and 6, by using raw | materials collected from the Republic Foods industrial non | -dairy creamer plant. The non-dairy creamer formulation

关键词： Modified fatty acid profile | non-dairy creamer | omega-3 and 6

摘要：This study explores enhancing lipid recovery | from the lipid-rich marine microalgae | Aurantiochytrium sp. SW1, known for its robust cell wall posing | challenges, which necessitates energy-intensive cell | -disruption for efficient intracellular lipid extraction

关键词： Autoclave | cell disruption | intracellular lipid | microwave | ultrasonication

摘要：In comparison to bovine milk, compositional | differences in goat milk such as lower α_(s1)-casein and | higher P-casein content, small-sized fat globules | , higher mineral content and medium-chain fatty acids | generate difficulties in manufacturing goat milk products

关键词： Cheese | goat milk | technological challenges | texture | yogurt

摘要：This work aimed to evaluate the in vitro | adhesive and immunoregulative effects of water-in-oil-in | -water (W/O/W) microencapsulated Lactiplantibacillus | plantarum L_3 after subjected to yoghurt stress. The W/O/W | microencapsulated L. plantarum L_3 was prepared and dropped into

关键词： adhesion ability | anti-inflammatory activities | L. plantarum L_3 | microencapsulation

摘要：This study aimed to investigate the | antioxidant and protease activities of red kiwifruit (RK | ), green kiwifruit (GRK), and gold kiwifruit (GOK) and | determine the effects of various packaging methods on the | quality of chicken breast injected with various

关键词： Chicken | kiwifruit. modified-atmosphere packaging | packaging | proteolysis

摘要：Electrolyte drinks contain charged minerals | and are easily accessible in the market. It has | become popular for the food and beverage industry to | add nutrients and/or active ingredients to | electrolyte drinks and market them as functional beverages

关键词： Caffeine, cognitive, electrolyte drink, mood

摘要：Co-digestion of cantaloupe (C) melon fresh | cuts (FC) coated with probiotics [Lactiplantibacillus | plantarum 75/xanthan gum with Natal plum (NP)] or beetroot | leaves (BL) was evaluated to determine their | bioaccessibility of individual anthocyanins (cyanidin-3-glucoside

关键词： Antioxidant activity | bioaccessibility | co-ingestion | cyanidin-3-glucoside | cyanidin-3-O-sambubioside | in vitro digestion | lutein

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