Foods, Volume 13, Issue 21

This paper presents the establishment of a sensory evaluation system for purple sweet potato rice steamed sponge cake (PSPRSSC) utilizing fuzzy mathematics. Initially, eight key sensory evaluation indices were identified through expert consultations....

The consumption of organic food has increased in recent years. In organic rearing animals are exposed to outdoor conditions, which may increase their risk of infection from various pathogens. In the present study the occurrence of the most significan...

In the present study, the influence of heating on the evolution of oxidative indices, antioxidant activity, phenolic and volatile compounds in monovarietal extra virgin olive oils (EVOOs) obtained from Leccino, Istarska bjelica, and Buža cultiva...

Soybean sprouts are a common culinary vegetable due to their high nutrition and tasty flavors. To select soybean varieties with excellent sprout quality, 101 soybean materials were collected from different regions of China, and eight sprout quality p...

Falling damage is the most common form of damage sustained by kiwifruit during the process of picking and post-processing, and it is difficult to conduct a quantitative analysis of this phenomenon through traditional experimental methods. In order to...

Quality control and grading of Korla fragrant pears significantly impact their commercial value. Rapid and non-destructive detection of soluble solids content (SSC) and firmness is crucial to improving this. This study proposes a method combining nea...

Douchi is a kind of soybean-fermented food in China. To explore the common and differential compounds in different Douchi, Douchi was fermented by Aspergillus niger, Rhizopus arrhizus, and Bacillus circulans, respectively, and co-fermented by the thr...

Rosa Roxburghii (RR), a traditional Chinese medicinal fruit, is rich in bioactive substances that make it a potential natural antioxidant resource. This research aimed to study the antioxidant properties of RR by in vitro experiments and through intr...

Douchi has attracted attention for its unique taste and rich health functions. This study investigated the nutrition, flavor and correlation between the flavor and microorganisms of two traditional bacterial douchi from the province of Gansu in north...

Nigella sativa L. seeds and their industrial process products, oils, cake, and meal, are valuable sources of bioactive compounds with antioxidant properties. In this work, the effect of technological processes on the antioxidant capacity (AC) and tot...