Exploring the impacts of two heating methods on meat quality from generalized additive models
April 2025
This study explored how boiling and microwave heating affect meat quality using Generalized Additive Models (GAM). Fresh longissimus dorsi muscles from pork and beef were analyzed to identify factors...
Dual-functional Blumea balsamifera leaves-derived carbon nano preservative for fresh-cut apples preservation
April 2025
This study investigated the development of carbon dots nano preservative derived from Blumea balsamifera ("Ai-Na-Xiang" in Chinese) leaves (B-CDs), exploring its potential for preservation of fresh-cut...
Effects of cashew (Anacardium occidentale L.) gum and chitosan coating on the physico-functional properties and shelf life of chicken eggs stored at room temperature
April 2025
To investigate how cashew gum and chitosan coatings influence shelf life and the physico-functional properties of chicken eggs stored at room temperature (29 °C), compared with uncoated eggs....
Harnessing probiotic fermentation to enhance the bioavailability and health impact of dietary phytochemicals
April 2025
Probiotic fermentation has emerged as a promising strategy to enhance the bioavailability of dietary phytochemicals, thereby amplifying their antioxidant, anti-inflammatory, and disease-preventive properties....
Novel composite films based on sodium alginate and carboxymethyl cellulose incorporated with lychee peel polyphenols: Physico-chemical properties, microstructure and food preservation
April 2025
Lychee peels, rich in polyphenols, are typically discarded as fruit waste during processing. This study developed composite films incorporating lychee peel polyphenols (LPP) with sodium alginate and...
Research progress, challenges and functional applications of hemoglobin glycosylation modification
April 2025
In recent years, glycosylation modification has emerged as an effective food processing technique, demonstrating remarkable potential in enhancing the functional properties of proteins. This modification...
Exploring the health benefits, mechanisms of action, and emerging safety concerns of fermented foods with emphasis on African foods
April 2025
Fermented foods are consumed worldwide for their enhanced sensory, nutritional, and functional properties. The fermentation process, primarily mediated by lactic acid bacteria, yeasts, and molds, generates...
FABP3 versus FABP7: Quantitative evidence that heart-type FABP is a superior molecular selector for DHA over EPA
April 2025
Fatty acid-binding proteins 3 and 7 (FABP3 and FABP7) shuttle long- chain fatty acids inside cells, yet their relative selectivity for the ω-3 polyunsaturated fatty acids (PUFAs) docosahexaenoic acid...
Oxidized starch-metal ion microgels: A novel approach for efficient delivery of bioactive peptides
April 2025
The encapsulation of peptides can effectively improve their bioavailability and commercial application. In this research, oxidized starch-metal ion microgels were prepared to encapsulate soybean antihypertensive...
