Article
Food Science & Technology
Junming Zhang, Gen Kaneko, Jinhui Sun, Guangjun Wang, Jun Xie, Jingjing Tian, Zhifei Li, Wangbao Gong, Kai Zhang, Yun Xia, Ermeng Yu
Summary: This study investigated the regulatory effects of water quality and feed on the flavor and nutrition of grass carp. Results indicated that water quality, eaten and uneaten feed were significant factors influencing flavor and nutritional values. The control, GPT, and WWT modes showed pleasant flavor compounds in the flesh, while the FBT mode had lower flavor quality and poorer water quality.
Article
Food Science & Technology
Huaimao Tie, Xuan Lu, Dawei Yu, Fang Yang, Qixing Jiang, Yanshun Xu, Wenshui Xia
Summary: Alterations of apoptosis have significant impacts on flesh quality, and the underlying mechanism remains unclear. This study investigated apoptotic behaviors and related triggering mechanisms in fish muscle during refrigerated storage. Results revealed that the activation of caspases, changes in energy metabolism, cytochrome c redox state, heat shock protein expressions, and protease activities played critical roles in apoptosis alterations in carp muscle.
Article
Agriculture, Multidisciplinary
Zhi-Yuan Lu, Wei-Dan Jiang, Pei Wu, Yang Liu, Hong-Mei Ren, Xiao-Wan Jin, Sheng-Yao Kuang, Shu-Wei Li, Ling Tang, Lu Zhang, Hai-Feng Mi, Xiao-Qiu Zhou, Lin Feng
Summary: The study found that optimal levels of mannan-oligosaccharides (MOS) significantly improved the flesh quality of grass carp, enhancing tenderness, flavor, and reducing cooking loss, while also boosting antioxidant capacity. The mechanisms underlying the improvement in flesh quality by MOS involved reductions in lactate, cathepsin, and oxidative reactions, as well as regulation through NF-E2-related factor 2 (Nrf2) and target of rapamycin (TOR) signaling pathways.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Agriculture, Dairy & Animal Science
Zhen Xu, Hang Yang, Xiaoqin Li, Xiaoying Xu, Hongxin Tan, Xiangjun Leng
Summary: Dietary aucubin does not affect the growth of grass carp, but improves the flesh quality by increasing collagen, free amino acids, and n-3 PUFA content; increasing the activities of CAT, SOD, and GPx; and decreasing the contents of MDA and PC in the flesh. This improvement might be associated with the TGF-beta/Smad and Nrf2 pathways.
JOURNAL OF ANIMAL SCIENCE
(2022)
Article
Agriculture, Dairy & Animal Science
Handong Li, Rongrong Xue, Jian Sun, Hong Ji
Summary: This study evaluated the effect of replacing dietary soybean meal with yellow mealworm on the flesh quality of grass carp. The results showed that dietary yellow mealworm did not affect the growth performance and antioxidant capacity of grass carp, but it improved muscle texture and protein content without impacting food safety.
Article
Food Science & Technology
Mengmeng Zhang, Ningping Tao, Li Li, Changhua Xu, Shanggui Deng, Yifen Wang
Summary: Non-migrating active antibacterial packaging, prepared by immobilizing chitosan or lysozyme on plasma-treated polylactic acid film, showed inhibitory effects on E. coli and S. aureus survival. The grafted films demonstrated promise in providing antibacterial effects for fresh fish packaging.
FOOD PACKAGING AND SHELF LIFE
(2022)
Article
Fisheries
Lu-Qiao Xiao, Wei-Dan Jiang, Pei Wu, Yang Liu, Hong-Mei Ren, Ling Tang, Shu-Wei Li, Cheng-Bo Zhong, Rui-Nan Zhang, Lin Feng, Xiao-Qiu Zhou
Summary: This study found that dietary tryptophan can improve growth performance, flesh quality, muscle growth, and muscle protein deposition in adult grass carp. The optimal tryptophan levels were found to be 3.12 or 4.69 g/kg diet.
Article
Fisheries
Ling-Mei Wen, Feng Lin, Jiang Wei-Dan, Pei Wu, Liu Yang, Kuang Sheng-Yao, Shu-Wei Li, Tang Ling, Lu Zhang, Hai-Feng Mi, Xiao-Qiu Zhou
Summary: This 8-week experiment assessed the effect of dietary thiamin on the meat quality of grass carp. The results showed that optimal dietary thiamin improved grass carp flesh quality by increasing nutritional quality, improving flesh flavor, elevating fillet healthcare components contents, enhancing sensory characteristics, and enhancing flesh antioxidative capacity. The changes in muscle flavor, healthcare components, sensory characteristics, antioxidant capacity, target of rapamycin, and Nrf2 expression were correlated with the dietary thiamin.
AQUACULTURE RESEARCH
(2022)
Article
Biochemistry & Molecular Biology
Pei Wu, Li Zhang, Weidan Jiang, Yang Liu, Jun Jiang, Shengyao Kuang, Shuwei Li, Ling Tang, Wuneng Tang, Xiaoqiu Zhou, Lin Feng
Summary: Vitamin A can improve fish flesh quality by enhancing antioxidative ability, leading to higher sensory appeal and nutritional value. Additionally, it can reduce oxidative damage and increase the activity of antioxidative enzymes.
Article
Agriculture, Dairy & Animal Science
Zhen Xu, Hang Yang, Xiaoqin Li, Xiaoying Xu, Hongxin Tan, Xiangjun Leng
Summary: The effects of dietary kaempferol on growth, lipid metabolism, and flesh quality of juvenile grass carp were investigated. Increasing levels of dietary kaempferol improved weight gain and feed conversion ratio. Kaempferol supplementation also increased flavor amino acids content and antioxidant enzyme activities, while decreasing intraperitoneal fat ratio and the levels of malondialdehyde, triacylglycerol, and cholesterol. Gene expression analysis revealed the involvement of mTOR, CAT, PPARα, and FAS genes. The recommended supplementation level of kaempferol for juvenile grass carp was 0.8 g/kg.
ANIMAL FEED SCIENCE AND TECHNOLOGY
(2023)
Article
Fisheries
Zhen Xu, Hang Yang, Lumpan Poolsawat, Mohammad Mizanur Rahman, Xiaoying Xu, Xueran Jiang, Xiaoqin Li, Hongxin Tan, Xiangjun Leng
Summary: The study found that dietary quercetin and rutin can promote the growth and flesh quality of grass carp, leading to higher weight gain, lower feed conversion ratio, and increased protein and amino acid content in the flesh. Additionally, these flavonoids can enhance antioxidant activity and increase fatty acid levels.
AQUACULTURE NUTRITION
(2021)
Article
Agriculture, Multidisciplinary
Jiandong Shen, Qixing Jiang, Wei Zhang, Yanshun Xu, Wenshui Xia
Summary: In this study, four active bands of gelatinolytic proteinases were identified in grass carp fillets, with metalloproteinase and serine proteinase playing critical roles in collagen breakdown during the initial days of chilling, and cysteine proteinase becoming more prominent later in the process.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2022)
Article
Food Science & Technology
Yilin Lin, Siwei Liang, Weifeng Liu, Wenjuan Jiao, Yehui Zhang, Yigang Yu
Summary: Alkaline ionised water (AIW) can inactivate food-borne microorganisms and ensure the safety of vegetables and fruits. However, its effects on preserving fish are still unknown. Therefore, this study aimed to investigate the effects of AIW on grass carp fillets during storage. The results showed that AIW treatment improved the shelf life and inhibited the growth of predominant bacteria. Microstructure analysis revealed that AIW treatment maintained the quality of fish. Overall, AIW treatment showed a protective effect in inactivating spoilage microorganisms and preserving the quality of grass carp fillets.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Chen Zhu, Xinyao Zeng, Lihang Chen, Meihong Liu, Mingzhu Zheng, Jingsheng Liu, Huimin Liu
Summary: This study investigated the effects of UHP-MF treatment on the quality of stored grass carp fillets. The results showed that UHP300-MF treatment delayed protein and lipid oxidation, thereby delaying the quality deterioration caused by oxidation. Additionally, it inhibited microbial activity and diversity, delaying the protein degradation and quality deterioration caused by microbial action.
Article
Chemistry, Applied
Lihong Ge, Ningxiaoxuan Wang, Xin Li, Yuli Huang, Kejuan Li, Yong Zuo
Summary: Texture of fish is affected by modifications of structural proteins, and this study compared the proteins of grass carp muscle after chilling storage for 0 and 6 days using phosphoproteomics. Totally 1026 unique phosphopeptides on 656 phosphoproteins were identified as differential. They were mainly classified as intracellular myofibril and cytoskeleton, and extracellular matrix, with molecular functions and biological processes related to binding into supramolecular assembly and myofilament contraction. The dephosphorylation of kinases and assembly regulators suggested a tendency of dephosphorylation and disassembly of the sarcomeric architecture. Correlation analysis revealed the relationship between texture and dephosphorylation of myosin light chain, actin, collagen, and cytoskeleton. This study highlights the potential impact of protein phosphorylation on fish muscle texture through the regulation of structural protein assembly.
Article
Food Science & Technology
Ajay Mittal, Avtar Singh, Hui Hong, Soottawat Benjakul
Summary: Chitooligosaccharides (COS) prepared from shrimp shell chitosan using different concentrations of H2O2 or AsA/H2O2 redox pair were characterized. COS-RP produced by AsA/H2O2 redox pair showed higher antioxidant and antimicrobial activities compared to COS-HP, with lower degree of polymerisation and average molecular weight.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Chemistry, Applied
Huijuan Zhang, Xinrou Huang, Yan Zhang, Xiaoxiao Zou, Li Tian, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study examined the effect of silver carp by-product hydrolysates on the growth of Bifido-bacterium animalis ssp. lactis BB-12. Papain was found to recover more nitrogen and < 1 kDa components from the by-products compared to neutrase and alcalase. Papain-2 h, hydrolysates obtained by papain for 2 hours, showed greater effectiveness in promoting the growth of BB-12. The content of < 1 kDa components, sulfhydryl-containing amino acids, and peptides composed of all the hydrophobic amino acids in the hydrolysates were positively correlated to the growth of BB-12. BB-12 cultured with papain-2 h substitute exhibited a thinner and shorter morphology after 4 hours of cultivation. This study provides a new nitrogen source for Bifidobacterium animalis ssp. lactis BB-12 and suggests a possible strategy for utilizing by-products to reduce aquacultural waste.
Review
Fisheries
Elliot Mubango, Samad Tavakoli, Yueyue Liu, Yanyan Zheng, Xinrou Huang, Soottawat Benjakul, Tan Yuqing, Yongkang Luo, Hui Hong
Summary: Intermuscular bones are a common characteristic of Asian carp and pose a health risk for consumers. Ongoing research has explored various aspects of these bones, including their formation, morphology, counts, evolution, proteome, and gene function. Processing technologies have emerged as a trending topic for reducing the health threats of intermuscular bones in carp products.
REVIEWS IN FISHERIES SCIENCE & AQUACULTURE
(2023)
Article
Chemistry, Applied
Yifan Liang, Huijuan Zhang, Li Tian, Ce Shi, Yanyan Zheng, Jinfeng Wang, Yuqing Tan, Yongkang Luo, Hui Hong
Summary: This study investigated the effects of Maillard reaction products (MRPs) derived from bighead carp meat hydrolysates with galactose and galacto-oligosaccharides on intestinal microbial composition and metabolic profile. The results showed that the MRPs produced with galacto-oligosaccharides promoted the production of butyric acid and fatty acids synthesis, which are beneficial for gut health.
Article
Chemistry, Applied
Samad Tavakoli, Elliot Mubango, Li Tian, Yves Bohoussou NDri, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: Potential pH-responsive films were developed by incorporating anthocyanin, phycocyanin, and a mixture of anthocyanin-phycocyanin into composite gelatin/soybean polysaccharide matrices. The films showed high sensitivity to ammonia and were able to trace the spoilage process of grass carp.
Article
Nutrition & Dietetics
Yongjie Zhou, Xiaoxiao Zou, Ruifang Feng, Xin Zhan, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: This study investigated the effects of milk fat globule membrane (MFGM) intervention on spatial memory and cognitive function in mice. The results showed that mice in the M group had more disordered trajectories in the Morris water maze experiment, and immunohistochemical analysis revealed a higher number of neurons in the hippocampal dentate gyrus (DG) area of the M group compared to the control group. Differentially expressed proteins (DEPs) related to synaptic formation and neurotransmitter receptors were also identified. The findings provide new insights into the potential mechanisms of spatial memory and cognitive enhancement by MFGM.
Article
Food Science & Technology
Ruifang Feng, Xiaoxiao Zou, Kai Wang, Huaigao Liu, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: Yak bone collagen peptides (YBP) have been found to have the potential to improve swimming performance in mice and affect their blood composition. Furthermore, YBP intervention has been shown to regulate protein, carbohydrate, and lipid metabolism pathways in the liver.
Article
Chemistry, Applied
Ge Shi, Ce Shi, Yongkang Luo, Hui Hong, Jiaran Zhang, Yan Li, Yuqing Tan
Summary: This study found that the combination of propylene glycol alginate (PGA) with whey protein (WP) can enhance the stability of WP and form soluble and insoluble complexes. Through a series of experimental results, the changes in the interaction between PGA and WP and their effects on WP conformation and thermal stability were revealed. These findings are of great significance for maintaining the stability of dairy products and encapsulating bioactive substances.
Article
Chemistry, Applied
Yueyue Liu, Elliot Mubango, Peipei Dou, Yulong Bao, Yuqing Tan, Yongkang Luo, Xingmin Li, Hui Hong
Summary: The influence of oxidative modifications of myofibrillar proteins (MPs) on their surface properties was investigated in this study. Oxidized MPs were measured for oxidative modifications (deamination, formation of disulfide bonds and Schiff bases), particle size, net surface charge, and binding ability of volatiles (2-enthylfuran, 1-octen-3-ol, hexanal, and octanal). Molecular docking of volatiles with actomyosin was performed, and specific oxidative modifications (monoxidation and deamination) of MPs were determined using LC-MS/MS. The results showed that oxidative modifications of MPs changed their surface properties, including enhanced surface hydrophobicity and decreased affinity to volatile compounds and water. This study provides evidence of how protein oxidation affects the properties of MPs and deteriorates fish meat quality.
Article
Chemistry, Applied
Kai Wang, Lihua Han, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study developed novel antioxidant peptides from silver carp muscle hydrolysates and enhanced their antioxidant activities through gastrointestinal digestion. The Papain and Alcalase prepared antioxidant peptides from silver carp muscle hydrolysates demonstrated significant improvement in oxidative stress injury and had better bioavailability after gastrointestinal digestion.
Article
Chemistry, Applied
Ruifang Feng, Wenyu Liang, Yueyue Liu, Yongkang Luo, Yuqing Tan, Hui Hong
Summary: This study investigated the impact of hydroxyl radical oxidizing system (HROS) and endogenous oxidizing system (EOS) on protein oxidation, digestive properties, and peptide modification in bighead carp fillets. The results showed that freezing storage and H2O2 concentration increased the oxidation degree of myofibrillar proteins (MPs). The digestibility of protein decreased during frozen storage but increased after H2O2 treatment. The EOS group displayed more modification numbers and types in digested MPs peptides compared to the HROS group.
Article
Chemistry, Applied
Shuai Zhuang, Yueyue Liu, Song Gao, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study investigated the roles of three major grass carp spoilage bacteria in fish protein degradation and related quality changes. The results showed that each bacteria had different effects on protein molecules, muscle structures, and quality indices. The study provides guidance for developing quality control strategies.
Article
Biochemistry & Molecular Biology
Xiaoxiao Zou, Wallace Yokoyama, Xiaohui Liu, Kai Wang, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: Milk fat globule membranes (MFGMs) are complex structures with bioactive proteins and lipids, which are beneficial for infant development. This study found that MFGM supplementation could reduce fatigue and improve antioxidant capacity, suggesting its potential as an antifatigue and antioxidant dietary supplement.
Article
Chemistry, Applied
Song Gao, Yueyue Liu, Zixin Fu, Huijuan Zhang, Longteng Zhang, Bo Li, Yuqing Tan, Hui Hong, Yongkang Luo
Summary: This study aimed to investigate the relationship between quality traits and myofibrillar proteins (MPs) alteration during frozen storage of salted fish. Protein denaturation and oxidation occurred in frozen fillets, with denaturation happening first. During the initial phase of storage (0-12 weeks), changes in protein structure were closely related to water-holding capacity (WHC) and texture properties. MPs oxidation (sulfhydryl loss, carbonyl, and Schiff base formation) dominated the later stage of frozen storage (12-24 weeks) and were associated with changes in pH, color, WHC, and texture properties. Brining at 0.5 M improved WHC with fewer undesirable changes in MPs and quality traits compared to other concentrations. A recommended storage time of 12 weeks was suggested for salted frozen fish, providing valuable insights for fish preservation in the aquatic industry.
Article
Nutrition & Dietetics
Wenrong Zou, Zixin Fu, Xiaohong Guo, Lei Yao, Hui Hong, Yongkang Luo, Yuqing Tan
Summary: The study found that whey protein hydrolysate (WPH) can prevent the development of colitis, protect the colonic mucosal layer, and reduce inflammation in mice. WPH intervention also restored gut microbiome balance and increased the secretion of short-chain fatty acids. High doses of WPH had a positive impact on the microbiome, reducing harmful bacterial strains. This research suggests that WPH has anti-inflammatory properties and shows promise in managing colitis.
Article
Chemistry, Applied
M. Graca Dias, Elsa Vasco, Francisco Ravasco, Lufsa Oliveira
Summary: This study estimated the vitamin D intake of "adults" and "elderly" populations in Portugal using the TDS methodology. The results showed that the majority of people had inadequate vitamin D intake, well below the Dietary Reference Values.
Article
Chemistry, Applied
Yanan Wang, Jiachen Shi, Yong-Jiang Xu, Chin-Ping Tan, Yuanfa Liu
Summary: This study investigates the variations in lipid digestion profiles among individuals of different ages using in vitro digestion models. The findings suggest that adults have a more comprehensive lipid digestion compared to infants, and infants tend to release shorter chain length and more saturated free fatty acids during digestion. Additionally, the particle sizes in the stomach of the elderly were consistently larger. This study enhances our understanding of how lipids with different degrees of unsaturation undergo digestion in diverse age groups.
Article
Chemistry, Applied
Hyunjong Yu, Huisu Kim, Pahn-Shick Chang
Summary: Chitosan-pectin emulsion-filled hydrogel (EFH) was developed to enhance the bioaccessibility of lipophilic bioactive compounds through intestinal delivery. The EFH, prepared without crosslinking agents, demonstrated improved mechanical strength and compactness with higher pectin concentration. It retained the emulsion at pH 2.0 and released it at pH 7.4, resulting in enhanced release of free fatty acids and improved bioaccessibility of curcumin.
Article
Chemistry, Applied
Tongze Zhang, Siqi Hong, Jia-Rong Zhang, Pin-He Liu, Siyi Li, Zixian Wen, Jianwei Xiao, Guirong Zhang, Olivier Habimana, Nagendra P. Shah, Zhongquan Sui, Harold Corke
Summary: Lactic acid fermentation significantly affects the morphology and physicochemical properties of proso millet starch, including the formation of surface indentations and small pores, decrease in gelatinization temperatures, and changes in hardness and adhesiveness.
Article
Chemistry, Applied
Liqin Kong, Feng Hong, Peng Luan, Yiping Chen, Yaoze Feng, Ming Zhu
Summary: This study presents a novel impedance biosensor using composite nanomaterials and T1R1 as a signal probe, which can competitively and ultra-sensitively detect umami intensity. The biosensor exhibits exceptional analytical performance and is suitable for food flavor evaluation.
Article
Chemistry, Applied
Kunying Lv, Yixin Yang, Qilong Li, Ran Chen, Liang Deng, Yiwei Zhang, Ning Jiang
Summary: Horse's milk, with its high nutritional value and low allergenic proteins, could be a substitute for cow's milk in infant consumption. A proteomic method was used to identify and compare milk fat globule membrane (MFGM) and whey proteins from different horse breeds. The study found differences in protein composition and functionality, which could support the development of formulas more suitable for human infants.
Article
Chemistry, Applied
Enrique Jacobo Diaz-Montana, Helene Brignot, Ramon Aparicio-Ruiz, Thierry Thomas- Danguin, Maria Teresa Morales
Summary: Sensory perception of virgin olive oil is influenced by phenols and volatiles, which are affected by the composition of the oil and biological factors. This study investigated the effect of saliva and phenols on the release of volatiles, and found that the presence of phenols decreased the release of saturated volatiles.
Article
Chemistry, Applied
Wei Zhou, Rui Zhang, Zhen Cai, Fangfang Wu, Yong Hu, Chao Huang, Kun Hu, Yun Chen
Summary: Environmentally friendly and outstanding pH-responsive cationic starch nanoparticles (CSNP) were prepared from pH-sensitive starch. CSNP exhibited nanosize and regular sphere, highly free-flowing molecular chains, and demonstrated excellent pH responsiveness through multiple emulsion/demulsification transitions.
Article
Chemistry, Applied
Andrea Koo, Vinayak Ghate, Weibiao Zhou
Summary: This study suggests that direct seeding may negatively affect the nutritional quality of crops, causing a decrease in ascorbic acid, vitamin K, and total glucosinolate content.
Article
Chemistry, Applied
Tonghao Du, Yazhou Xu, Xiaoyan Xu, Shijin Xiong, Linli Zhang, Biao Dong, Jinqing Huang, Tao Huang, Muyan Xiao, Tao Xiong, Mingyong Xie
Summary: This study successfully improved the ACE inhibitory activity of black sesame seeds by fermenting them with Lactobacillus Plantarum NCU116 and hydrolyzing them using acid protease. The RF-PSO model was used to predict the ACE inhibitory activity during the hydrolysis process. Eight peptides with ACE inhibitory activity were identified from fermented black sesame seed hydrolysates after separation and screening.
Article
Chemistry, Applied
Yao Liu, Songyi Lin, Kexin Liu, Shan Wang, Qiaozhen Liu, Na Sun
Summary: This study analyzed the structural changes of shrimp proteins during digestion, predicted the immunodominant epitopes, and validated their allergenicity. The results showed that shrimp proteins were degraded into peptides during digestion, but still carried IgE epitopes that trigger allergic reactions.
Article
Chemistry, Applied
Tiantian Fu, Hongwei Cao, Yu Zhang, Xiao Guan
Summary: This study investigates the impact of milling on the active components in rice, with a focus on the stability and bioaccessibility of phenols, VB1, and alpha-GABA during cooking and digestion. The findings show that milling exacerbates the instability of gamma-GABA during cooking and VB1 during digestion, and it affects the bioaccessibility of these active compounds.
Article
Chemistry, Applied
Zhihao Yang, Yanru Hou, Min Zhang, Puxin Hou, Chang Liu, Lu Dou, Xiaoyu Chen, Lihua Zhao, Lin Su, Ye Jin
Summary: This study investigated the molecular mechanism of feeding regimes on lamb flavor by using TMT labeling combined with MS. The results showed that pasture-fed groups had higher levels of amino acids and volatile flavor substances compared to concentrate-fed groups. Additionally, several differentially abundant proteins associated with lamb flavor were identified.
Article
Chemistry, Applied
Zixuan Xie, De Zhang, Junyu Zhu, Qianqian Luo, Jun Liu, Jingtao Zhou, Xiaoyong Wang, Yuqiong Chen, Zhi Yu, Dejiang Ni
Summary: This study investigated the acidification of aroma-enhanced black tea during storage. Analysis of non-volatile substances and organic acids using UPLC-Q-TOF/MS and HPLC revealed a decrease in soluble sugars and amino acids, while an increase in organic acids such as oxalic acid, malic acid, and quinic acid. In vitro experiments further demonstrated that the acidification is a result of the decomposition of sugars and amino acids by heating, as well as the oxidation of aromatic aldehydes. Additionally, the study showed that the taste composition of tea infusion is altered, with reduced amino acids, catechins, soluble sugars, and flavonoids. This research provides a theoretical basis for improving the quality of black tea.
Article
Chemistry, Applied
Lin Wang, Falai Ma, Zihan Li, Yan Zhang
Summary: This study developed time-temperature integrators based on amyloglucosidase@Cu3(PO4)2 nanoflowers for monitoring the freshness of chilled pork. The results showed that the integrators were highly reliable and accurate in predicting the quality of chilled pork.
