Foods, Volume 13, Issue 22

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 Antioxidant Power (FRAP), and Ferrous Ion Chelating (FIC) a...

In this study, we analyzed the effects of three pretreatment methods—microwave, steam, and blanching—on the quality of Honeysuckle to determine the optimal pretreatment method; we then investigated the influence of different drying temper...

The impact of mechanized processes on the properties of Xifeng Baijiu, as well as the differences between Baijiu produced through mechanized versus traditional methods, remains insufficiently understood. In this study, the differences in physicochemi...

Two-component systems (TCS) of Salmonella enterica serovar Enteritidis are composed of a histidine kinase and a response regulator (RR) and represent a critical mechanism by which bacteria develop resistance to environmental stress. Here, we characte...

Whole oat milk (WOM) was prepared from germinated oat by an innovatively designed high-energy fluidic microfluidizer (HEFM). The results indicated that germination treatment significantly raised the content of total protein, γ-aminobutyric acid...

Onions (Allium cepa L.) are nutritious vegetables; however, variations in processing methods can influence their chemical composition and functional properties. Raw processing and cooking are the two main food-processing methods for onions, but it is...

Essential oils (EOs), such as thyme essential oil (TEO), are widely known for their antimicrobial properties; however, their direct application in food systems is limited due to their poor stability, which affects their efficacy. This study aims to i...

The physicochemical and microbiological properties of traditional Portuguese ready-to-eat dry fermented sausage chouriça de carne samples from 14 regional producers were analysed and subjected to multivariate analysis to determine the relation...

This study investigated the impact of whey protein isolate (WPI) addition on the dry heat modification of corn (CS) and wheat starch (WS). Starches were treated under dry heating conditions at 130 °C for 2 and 4 h. The physicochemical and structu...

Dietary fiber is crucial in enhancing the nutritional and textural properties of surimi-based products. This study investigated blended surimi produced from silver carp and bay scallops, with the addition of different amounts (0%, 0.5%, 1%, 2%, and 3...