Volume 55, Issue 8, August 2020

Salt reduction strategy by combing inhomogeneous salt distribution and salt edible coating technologies on beef frankfurter.

Co-precipitation of whey and pea protein showed lower solubility than blends of precipitated proteins. This difference suggests different procedure-induced protein–protein interactions.

The technical route of potential optimal yellowing process of bud yellow tea.

Peptide–Ca complexes from sunflower seed and peanut have been confirmed to improve Ca bioavailability and enhance bone mineral density.

Cell experiments were conducted on immunoreactive peptide QWFM from pine nuts treated with PEF. It was found that the immunoactivity of the peptide treated at 40 kv/cm was significantly increased. Then the MIR, Raman, CD and NMR spectra were performed. The results show that glutamine and methionine were altered in the PEF-treated peptides. This further enhanced the immune activity of peptide QWFM.

The influence of syringe geometries on the International Dysphagia Diet Standardisation Initiative (IDDSI) flow test was investigated. The results demonstrated that the nozzle inner diameter is the most important factor on the IDDSI flow test.

The results of infestation by maize weevil, Sitophilus zeamais in different packaging filled with pasta were analysed. The results demonstrated that insects revealed significant preferences to enter the pasta packages through the already existing holes. Tube packaging with an innovative bio polyethylene film, is very effective regarding insect infestation and mechanical overloads.

Green tea extract-stabilized Zn nanoparticles (GT-Zn NPs) encapsulated by poly(butyl-2-cyanoacrylate) (PBCA@GT-Zn NPs) were developed for control release of Zn. The prepared PBCA@GT-Zn NPs tablets are pH-responsive, non-toxic, and antioxidative, suggesting that they could be used as safe food material or drug carriers, contributing to relieve Zn deficiency.

Microscope images of palm fat and palm fat replacers and photographs of baked shortbread biscuits.

Graphical abstract depicts the design of this study and shows that ATP promoted the phosphorylation of glycogen phosphorylase, and phosphorylation modification promoted its activity. But ATP inhibited the activity of glycogen phosphorylase. 0.5, 2, 2.5 mean the amount of ATP added were 0.5, 2.0 and 2.5 μM per 100 μg protein, which correspond to low, middle and high ATP content groups.

Investigation of chemical composition and emulsifying properties of Camellia oleifera lecithin recovered from acid and enzymatic oil-degumming in order to provide information on characteristics of camellia lecithin to exploit its recovery and utilization in food industry.

The different cutting types had an obvious effect on the antioxidant substances and activity of broccoli through regulating the oxidative enzyme systems, Vc-GSH cycle and phenol accumulation through the phenylpropanoid metabolism.

A plant-based milk of sapucaia nut cake obtaining through block freeze concentration.

Chestnut extract was successfully used as an active component in chitosan-based films used as a fresh pasta packaging in a 60 days shelf life study.

A graphical representation of how gluten-free pasta could be produced from banana and cassava flours with egg white protein and soy protein addition to aid the textural and nutritional qualities of the pasta products.