Advancements in photoelectrochemical sensors for analysis of food contaminants

Trends in Food Science & Technology, Год журнала: 2025, Номер 157, С. 104903 - 104903

Опубликована: Фев. 6, 2025

Язык: Английский

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Analysis of aroma-active compounds in different wheat flour mill streams using dynamic headspace extraction and comprehensive two-dimensional gas chromatography–olfactometry–mass spectrometry

Journal of Food Composition and Analysis, Год журнала: 2025, Номер unknown, С. 107241 - 107241

Опубликована: Янв. 1, 2025

Язык: Английский

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Antioxidant and chemosensory properties of rice (Oryza sativa L.) bran under different oven-roasting conditions

Food Chemistry, Год журнала: 2025, Номер 476, С. 143496 - 143496

Опубликована: Фев. 19, 2025

Язык: Английский

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Development of mathematical models, numerical algorithms and software for monitoring and forecasting the processes of heat transfer and moisture loss during the storage of grain and cereals

AIP conference proceedings, Год журнала: 2025, Номер 3268, С. 020035 - 020035

Опубликована: Янв. 1, 2025

Язык: Английский

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A Comprehensive Bibliometric Study in the Context of Chemical Hazards in Coffee

Toxics, Год журнала: 2024, Номер 12(7), С. 526 - 526

Опубликована: Июль 22, 2024

The research aimed to carefully review the chemical hazards linked coffee production chain analyse risks and opportunities for consumers environment, as well identify potential knowledge gaps. Scopus database was consulted from 1949 April 2024 conduct a bibliometric analysis. As result, 680 articles were analysed. Results indicated significant increase in activity since 2015. China, Brazil, USA leading countries scientific collaborations. most prolific journals this field

Язык: Английский

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Protein structural properties, proteomics and flavor characterization analysis of rice during cooking

Food Chemistry, Год журнала: 2024, Номер 465, С. 142101 - 142101

Опубликована: Ноя. 17, 2024

Язык: Английский

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Discover the secrets of salty taste in Manila clam (Ruditapes philippinarum): MALDI-TOF MS and flavor fingerprint

International Journal of Gastronomy and Food Science, Год журнала: 2024, Номер 37, С. 100995 - 100995

Опубликована: Авг. 14, 2024

Язык: Английский

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Effects of Fermentation Modification and Combined Modification with Heat-Moisture Treatment on the Multiscale Structure, Physical and Chemical Properties of Corn Flour and the Quality of Traditional Fermented Corn Noodles

Foods, Год журнала: 2024, Номер 13(24), С. 4043 - 4043

Опубликована: Дек. 14, 2024

This study investigates the effects of fermentation modification and combined with heat-moisture treatment (HMT) on multiscale structure, physical chemical properties, quality corn flour in production traditional fermented noodles (TFCNs). The results indicate that after modification, starch granule size decreased while amylopectin proportion increased. Fermentation also enhanced relative crystallinity short-range order starch, along an increase resistant digestion components ester content noodles. After HMT, granules lost their spherical, intact underwent melting reorganization, displayed particle size. These changes led to a significant improvement thermal stability textural properties flour, resulting cooking quality. Furthermore, significantly increased contents flavor compounds such as aldehydes, acids, alcohols reducing olefin alkane levels, thus contributing improved development. findings demonstrate HMT play crucial role enhancing structure thereby improving TFCN.

Язык: Английский

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Modification of black wheat bran by superfine grinding and Neurospora crassa fermentation: physicochemical properties, mixed flour quality, steamed bread quality, and flavor

LWT, Год журнала: 2024, Номер 213, С. 117049 - 117049

Опубликована: Ноя. 14, 2024

Язык: Английский

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Insight into the milling degree on the eating quality of rice porridge

Journal of Cereal Science, Год журнала: 2024, Номер unknown, С. 104062 - 104062

Опубликована: Ноя. 1, 2024

Язык: Английский

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