Foods, Volume 12, Issue 24

In this study, a composite film was created with the dual goal of prolonging pork shelf life and showing freshness. Hydrogel materials as solid base films were selected from gelatin (G), sodium alginate (SA) and carboxymethyl cellulose (CMC) based on...

Fish head cutting is one of the most important processes during fish pre-processing. At present, the identification of cutting positions mainly depends on manual experience, which cannot meet the requirements of large-scale production lines. In this...

This research reveals the underlying mechanisms that make high-intensity ultrasound an effective tool to reduce the viscosity of micellar casein concentrates and to enhance the solubility of the respective powders. Micellar casein concentrates (MCC)...

Camel milk, esteemed for its high nutritional value, has long been a subject of interest. However, the adulteration of camel milk with cow milk poses a significant threat to food quality and safety. Fourier-transform infrared spectroscopy (FT-MIR) ha...

If a non-destructive and rapid technique to determine the textural properties of cooked germinated brown rice (GBR) was developed, it would hold immense potential for the enhancement of the quality control process in large-scale commercial rice produ...

The emulsifying capacity of bovine bone protein extracted using high-pressure hot water (HBBP) has been determined to be good. Nevertheless, given that HBBP is a blend of peptides with a broad range of molecular weights, the distinction in emulsifyin...

Beef dry-aging consists of a selection of unpackaged prime cuts placed in a controlled environment cold room for several weeks. The goals are to concentrate flavors like nutty and beefy and to improve tenderness. The aim of this study was to verify t...

With the continuous improvement in people’s living standards and the change in consumption concept, green food is favored by more and more consumers. Consumer repurchase behavior is a necessary condition to activate the market, expand the consu...

The effects of fermentation with lactic acid bacteria (LAB) and yeast on the aroma of samples were analyzed in this work. The volatile features of different soybean hydrolysates were investigated using both GC-MS and GC-IMS. Only 47 volatile flavor c...

We aim to improve the product quality of GABA raw Pu-erh tea during development and processing. In this study, headspace solid-phase microextraction gas chromatography–mass spectrometry technology combined with relative odor activity evaluation...