Otros
Otros
Sustainable Silk Fibroin Ionic Touch Screens for Flexible Biodegradable Electronics with Integrated AI and IoT Functionality
08/12/2024 -
A silk fibroin ionic touchscreen platform with high elasticity, high environmental tolerance, and biodegradability, is introduced for sustainable flexible electronics. This study showcases the...
Comparative Analysis of Lactobacillus Starter Cultures in Fermented Camel Milk: Effects on Viability, Antioxidant Properties, and Sensory Characteristics
20/11/2024 -
This research evaluated the impact of Lactobacillus starter cultures on post-acidification, viable cell counts (VCC), antioxidant activities (such as DPPH radical scavenging, Ferric Reducing...
Nutritional Composition and Functional Properties of A. platensis-Derived Peptides: A Green and Sustainable Protein-Rich Supplement
20/11/2024 -
Among cyanobacterium, Arthrospira platensis (A. platensis) is a rich source of diverse bioactive compounds due to its high protein, essential amino acid, vitamin, and mineral content....
Nutritional, Biochemical, and Functional Properties of Spinach Leaf-Enriched Dough: A Healthier Alternative to Conventional Pasta
12/11/2024 -
This study explored the effects of spinach flour (SF) enrichment on pasta, focusing on chemical, nutritional and sensory properties, cooking performance, and microbiological stability. SF was added...
Towards the Valorization of Elderberry By-Product: Recovery and Use of Natural Ingredients for Sorbet Formulations
10/11/2024 -
One of the food industry’s greatest challenges is to find natural ingredients capable of conferring antioxidant and color properties. In addition, the agri-food industry generates...
Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties
09/11/2024 -
This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was...
Design and Technical-Economic-Environmental Evaluation of a Biorefinery Using Non-Marketable Edible Mushroom Waste
05/11/2024 -
Edible mushrooms are gaining popularity as functional foods, not only for their distinctive taste and subtle flavor but also for their potential health benefits. They are rich in essential nutrients,...
Voxel Interface Control in Multimaterial Extrusion 3D Printing
28/10/2024 -
Interfaces are vital in natural and synthetic systems, enhancing performance and functionality, but are difficult to control in manufacturing. Voxel?Interface 3D Printing (VI3DP) is introduced,...
Incorporation of Chokeberry Pomace into Baked Products: Influence on the Quality of the Dough and the Muffins
23/10/2024 -
The use of pomace in bakery products opens up new possibilities for the management of waste products from the fruit industry. Such activities are integral to the concept of sustainable development...
Fruit Juices as Alternative to Dairy Products for Probiotics’ Intake
21/10/2024 -
In the context of functional foods and beverages, probiotic fruit juices offer a unique opportunity to combine probiotics’ health benefits with fruit juices’ nutritious...
Metabolite Profiles and Biological Activities of Different Phenotypes of Beech Mushrooms (Hypsizygus marmoreus)
19/10/2024 -
Beech mushrooms (Hypsizygus marmoreus) are edible mushrooms commercially used in South Korea. They can be classified into white and brown according to their pigmentation. This study analyzed the...
Physicochemical Attributes Related to Sensory Characteristics of Long-Term Aged Korean Traditional Soy Sauce (Ganjang)
20/10/2024 -
This study investigated the physicochemical properties influencing the sensory characteristics of long-term aged ganjang. Eight ganjang samples aged 3, 10, and 15 years were obtained from three...
Influences of Lactiplantibacillus plantarum dy-1 Fermentation on the Bitterness of Bitter Melon Juice, the Composition of Saponin Compounds, and Their Bioactivities
21/10/2024 -
Lactic acid bacteria fermentation is a beneficial bioprocessing method that can improve the flavor, transform nutrients, and maintain the biological activity of foods. The aim of this study is to...
Research Progress on the Mechanism of the Impact of Myofibrillar Protein Oxidation on the Flavor of Meat Products
15/10/2024 -
Myofibrillar proteins primarily consist of myosin, actin, myogenin, and actomyosin. These proteins form complex networks within muscle fibers and are crucial to the physical and chemical properties...
Plant-Based Beverages: Consumption Habits, Perception and Knowledge on a Sample of Portuguese Citizens
11/10/2024 -
Plant-based beverages (PBB) consumption has increased significantly worldwide due to an interest in vegetarian/vegan diets, taste preferences, health and ethical and environmental issues. Therefore,...
Effects of Temperature and Packaging Atmosphere on Shelf Life, Biochemical, and Sensory Attributes of Glasswort (Salicornia europaea L.) Grown Hydroponically at Different Salinity Levels
13/10/2024 -
Halophytes, such as Salicornia species, are promising new foods and are consumed for their pleasant salty taste and nutritional value. Since Salicornia is perishable, modified atmospheric packaging...
Potentiometric Electronic Tongue for the Evaluation of Multiple-Unit Pellet Sprinkle Formulations of Rosuvastatin Calcium
14/10/2024 -
Sprinkle formulations represent an interesting genre of medicinal products. A frequent problem, however, is the need to mask the unpleasant taste of these drug substances. In the present work, we...
Production of Bioactive Peptides from Tartary Buckwheat by Solid-State Fermentation with Lactiplantibacillus plantarum ATCC 14917
09/10/2024 -
Buckwheat is a valuable crop that contains various nutrients and functional components. Tartary buckwheat peptide is a protease-hydrolyzed protein with a wide range of physiological functions....
Effects of Steaming on Chemical Composition of Different Varieties of Purple-Fleshed Sweetpotato
05/10/2024 -
Purple-fleshed sweetpotatoes (PFSPs) are rich in anthocyanins and are one of the health foods of interest. In this study, the effects of steaming on the anthocyanin, starch, soluble sugar, volatile...
Macadamia (Macadamia integrifolia) Nut-Based Beverage: Physicochemical Stability and Nutritional and Antioxidant Properties
10/07/2024 -
The present work presents an investigation of the effects of xanthan gum (XG) and soy lecithin (SL) on the physicochemical stability, fatty acid profile (FAP), and antioxidant capacity (AC) of...
