Article
Food Science & Technology
Mingchih Fang, Guan-Jing Huang, Wen-Chieh Sung
Summary: The study found that air frying and vacuum frying resulted in fish skins with the lowest fat content (9.8% and 27.7%, respectively) and smooth, uniform microstructures. In contrast, traditional deep-fat frying and electrostatic frying led to higher fat content (47.6% and 46.3%) and uneven microstructures.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Lulu Cui, Jiwang Chen, Jinling Zhai, Lijuan Peng, Douglas G. Hayes
Summary: The study investigates the effect of different frying oils on the oil penetration of battered and breaded fish nuggets (BBFNs). The results show that the quality of the oils significantly affects the oil penetration of fried BBFNs.
Article
Food Science & Technology
Hong-Ting Victor Lin, Der-Sheng Chan, Yu-Hsiang Huang, Wen-Chieh Sung
Summary: The study found that using microwave-assisted and vacuum frying can reduce the fat content of fried pork rinds and produce different surface microstructures. These methods may be an attractive alternative to traditional deep-fat frying.
Article
Multidisciplinary Sciences
Haoyu Tang, Min-Hao Wu, Hsiao-Yu Lin, Meng-Ru Han, Yueh-Hua Tu, Zhi-Jie Yang, Tun-Cheng Chien, Nei-Li Chan, Wei-chen Chang
Summary: This study reports the structure and catalytic mechanism of deoxypodophyllotoxin synthase, and finds that the cyclization reaction likely proceeds through hydrogen atom abstraction, ring closure, and rearomatization. This finding provides guidance for the synthesis of deoxypodophyllotoxin analogs.
PROCEEDINGS OF THE NATIONAL ACADEMY OF SCIENCES OF THE UNITED STATES OF AMERICA
(2022)
Review
Multidisciplinary Sciences
Niaz Mahmud, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi
Summary: This review aims to explore the potential of oleogels as a healthier alternative to traditional cooking oils for deep-frying, as they can reduce fat absorption and improve the nutritional profile and energy content of fried foods. The findings highlight the advantages of using oleogels in terms of improved product quality, reduced fat content, and addressing health concerns associated with deep-frying.
Article
Food Science & Technology
Rafael Castro-Lopez, Ogan Mba, Julian Andres Gomez-Salazar, Abel Ceron-Garcia, Michael O. Ngadi, Maria Elena Sosa-Morales
Summary: This study compared air frying with deep-fat frying for chicken nuggets. The results showed that air frying at 170 degrees Celsius significantly reduced oil content compared to deep-fat frying, but it also affected the texture and color of the food.
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE
(2023)
Article
Chemistry, Applied
Gangcheng Wu, Shuyan Han, Yiren Zhang, TongTong Liu, Emad Karrar, Qingzhe Jin, Hui Zhang, Xingguo Wang
Summary: The study found that the polyphenols from Camellia oleifera seed cake extract (CSCE) significantly inhibited the formation of harmful substances during deep-fat frying, particularly core aldehydes and monoepoxy oleic acids. This suggests that CSCE could be a potential natural antioxidant to prevent the generation of undesirable compounds during frying processes.
Article
Chemistry, Physical
Tzu-Yu Chen, Ziyang Zheng, Xuan Zhang, Jinfeng Chen, Lide Cha, Yijie Tang, Yisong Guo, Jiahai Zhou, Binju Wang, Hung-wen Liu, Wei-chen Chang
Summary: Researchers have investigated the catalytic mechanism of several Fe/2OG enzymes capable of catalyzing isocyanide formation, and found that the reaction likely involves two steps: the formation of an imine intermediate and decarboxylation-assisted desaturation.
Article
Geology
Qiang Zhu, Jianguo Li, Sibo Wen, Guangyao Li, Rengan Yu, Peisen Miao, Bo Zhang
Summary: The study of uranium deposits in the Ordos Basin reveals that uranium ores are mainly pitchblende and titanium-bearing uranium minerals. The research shows that the uranium content is highly consistent with concentrations of sulfur, phosphorous, and other elements, while having a weak correlation with total organic carbon. The mineralization history of the Luohe Formation includes a transformation from weak alkaline oxidation to weak acid reduction conditions, and finally to weak alkaline reduction environment, with uranium ores associated with both acidic and alkaline reducing fluids.
ORE GEOLOGY REVIEWS
(2021)
Article
Food Science & Technology
Xueying Hu, Zhaoyang Li, Fengyan Wang, Hongyan Mu, Liping Guo, Junxia Xiao, Yuanfa Liu, Xiaodan Li
Summary: This study investigated the thermodynamic and pasting properties of deep-fried starch samples and found that the formation of starch-lipid complexes during deep-frying inhibited starch swelling and amylase digestion. These findings have significant implications for the development of healthier deep-fried foods.
Article
Food Science & Technology
Christian Gertz, Felix Aladedunye, Martin Popp, Bertrand Matthaeus
Summary: The study examines the direct influence of thermal degradation reaction products on the formation of acrylamide in French fries. Frying tests were conducted at temperatures of 170 and 180 degrees C using rapeseed oil for 32 hours and 128 frying cycles. The acrylamide content in French fries was determined through LC-MS/MS analysis. Various measurements were taken to track oxidative and thermal degradation. The nature and degradation level of the frying medium were found to have a direct impact on acrylamide formation.
EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY
(2023)
Article
Engineering, Environmental
William J. Movick, Fuminao Kishimoto, Kazuhiro Takanabe
Summary: This study provides a thorough microkinetic analysis of the NH3 synthesis reaction, with a focus on the reaction mechanism at low temperatures. The results show that transient perturbation of surface intermediates can significantly enhance the NH3 synthesis rate. These findings have important implications for improving catalysts and catalytic reaction operations, and also raise questions about how to report the rates of ammonia synthesis.
CHEMICAL ENGINEERING JOURNAL
(2023)
Article
Multidisciplinary Sciences
Leonard Ernst, Benedikt Steinfeld, Uladzimir Barayeu, Thomas Klintzsch, Markus Kurth, Dirk Grimm, Tobias P. Dick, Johannes G. Rebelein, Ilka B. Bischofs, Frank Keppler
Summary: This study reveals that CH4 formation in Bacillus subtilis and Escherichia coli is triggered by free iron and reactive oxygen species (ROS), with methyl radicals derived from organic compounds with sulfur or nitrogen bonds serving as key intermediates. The findings also suggest that many other model organisms, including several human cell lines, show enhanced CH4 production in response to oxidative stress inducers.
Article
Chemistry, Applied
Ruike Qin, Runlin Wu, Haonan Shi, Caihua Jia, Jianhua Rong, Ru Liu
Summary: This study investigated the formation of Advanced Glycation End Products (AGEs) in fish cakes under different cooking methods. The results showed that the AGEs contents on the surface of fish cakes increased with prolonging heating time, while the interior contents were hardly influenced. The AGEs contents were correlated with moisture content, yellowness value, oil content, and oxidation products. The air-fried fish cake had a denser texture and similar color to the deep-fried fish cake.
Article
Plant Sciences
Lucyna Dyminska, Abduladhim Moamer Moftah Albegar, Wojciech Sasiadek, Edyta Kucharska, Adam Zajac, Jerzy Hanuza
Summary: This study investigates the thermal degradation of various oils and identifies the structural changes that occur during deep-frying. The results indicate that heating causes the decomposition of plant fat into fatty acids, reduction in the number of certain bonds, and cracking of acylglycerol chains. The FT-IR spectra measurements also show a significant decrease in the degree of unsaturation level of the heated oils. Additionally, the study explores the influence of heating time on protein band intensity.
Review
Food Science & Technology
Na Wang, Xiaotong Cui, Yumin Duan, Shu Yang, Peng Wang, Ahmed S. M. Saleh, Zhigang Xiao
Summary: Climate change, soil fertility decline, water scarcity, and desertification pose a significant threat to crop production and food security globally. In order to meet the demands of a growing population, scientists are exploring innovative strategies to reduce food loss and enhance food security. Utilization of food processing by-products, such as rice bran, as food or food ingredients is one proposed strategy. Rice bran is rich in nutrients and bioactive compounds, particularly rice bran protein (RBP), which has been found to possess good nutritional and biological values. Research has been conducted to investigate the suitability of RBP in preparing nutritional and healthy foods, as well as to identify hydrolysates and peptides with various biological activities derived from RBP. This article aims to review the research advances in the extraction, potential health benefits, and food applications of RBP and its derived hydrolysates, as well as to discuss the challenges facing its application in the food industry.
FOOD REVIEWS INTERNATIONAL
(2023)
Article
Biochemistry & Molecular Biology
Li-shuang Wang, Yu-min Duan, Li-feng Tong, Xiao-shuai Yu, Ahmed S. M. Saleh, Zhi-gang Xiao, Peng Wang
Summary: This study aims to achieve desirable qualities and physicochemical properties of reconstituted rice nearly to natural rice through regulating extrusion process parameters. The solubility of reconstituted rice was enhanced with higher extrusion temperature, resulting in darker color and a shift towards reddish and yellowish. Furthermore, increased mechanical energy during extrusion enhanced hydrophobic and electrostatic interactions between rice starch and glutelin, leading to reduced crystallinity and thermal stability and promoting the formation of a bi-continuous matrix of protein aggregates with rice starch. These findings provide important guidance for the production of reconstituted rice with desirable qualities.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Biochemistry & Molecular Biology
Xiangxiang Sun, Yumei Yu, Ahmed S. M. Saleh, Xinyu Yang, Jiale Ma, Wenhao Li, Dequan Zhang, Zhenyu Wang
Summary: This study investigated the influence of constant heating treatment on the structural and adsorption properties of chicken myofibrillar proteins (MPs). The results showed that heat treatment increased the exposure of sulfhydryl groups and improved the hydrophobicity of MPs' surface. The particle size distribution, alpha-helix and beta-sheet structures, as well as the formation of aggregates, viscosity, surface roughness, and zeta potential of MPs were significantly affected by heat treatments. Additionally, the binding interactions between MPs and flavors of spices varied depending on the nature of MPs, flavor compounds, and heat treatment duration.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
Article
Food Science & Technology
Xinyue Liu, Ahmed S. M. Saleh, Bo Zhang, Wei Liang, Wenqing Zhao, Jiayu Zheng, Xiangzhen Ge, Huishan Shen, Wenhao Li
Summary: This study investigated the properties and stability of microencapsulated capsaicin using a combination of sodium caseinate and acetylated wheat starch as wall materials. The results showed that the highest microencapsulation efficiency was achieved when sodium caseinate and wheat starch acetate were combined at a mass ratio of 3:7 (84.05%). The microencapsulated capsaicin exhibited good stability under different storage light and temperature conditions, with over 60% retention after 15 days.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Yantong Meng, Qingjia Meng, Chang Li, Mengqian Wang, Siqi Li, Jian Ying, Hao Zheng, Shuqun Bai, Yong Xue, Qun Shen
Summary: Both partially peeled hulless barley (PHB) and whole grain hulless barley (WHB) interventions improved glucose metabolism and gut microbiota dysbiosis in obese mice induced by a high-fat diet.
Article
Food Science & Technology
Yongxia Fu, Borui Chen, Zhenyu Liu, Han Wang, Fan Zhang, Qingyu Zhao, Yiqing Zhu, Yong Xue, Qun Shen
Summary: Excessive intake of foxtail millet can have negative effects on health due to low protein digestibility and anti-nutritional factors. This study investigated the impact of early-life consumption of different amounts of foxtail millet on mouse cognitive ability. Diets with 50% and 70% foxtail millet led to cognitive impairment in mice and caused significant changes in gut microbiota and metabolic profile.
Review
Chemistry, Analytical
Ashfak Ahmed Sabuz, Md Rahmatuzzaman Rana, Tanvir Ahmed, Mohammad Mainuddin Molla, Nazmul Islam, Hafizul Haque Khan, Golam Ferdous Chowdhury, Qingyu Zhao, Qun Shen
Summary: Millet production has increased to meet the dietary needs of the growing world population. It is a highly nutritious grain that offers essential nutrients and bioactive compounds, providing various health benefits. This study analyzes the nutritional and functional properties of millet-incorporated foods and highlights their potential in combating undernourishment and improving health.
Article
Food Science & Technology
Xiangxiang Sun, Yumei Yu, Ahmed S. M. Saleh, Xinyu Yang, Jiale Ma, Dequan Zhang, Wenhao Li, Zhenyu Wang
Summary: Different techniques and methods were used to analyze the taste and aroma profiles of Daokou red-cooked chickens (DRCs). The results showed that e-nose and e-tongue were able to discriminate DRCs from different sources based on their taste and aroma profiles. Gas chromatography-ion mobility spectrometry revealed the distribution of volatile compounds, with a total of 54 volatile components identified in the DRCs. Odour activity value demonstrated that certain volatile components could be considered as characteristic flavor compounds of DRCs. Partial least squares-discriminant analysis (PLS-DA) showed significant factors that caused differences among DRCs from different sources. Sensory analysis revealed variations in consumer preferences. These findings will contribute to understanding the influence of taste and flavor compounds on the quality and preferences of DRCs, and help improve processing methods and promote consumption.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Agriculture, Multidisciplinary
Han Wang, Qun Shen, Yongxia Fu, Zhenyu Liu, Tong Wu, Chao Wang, Qingyu Zhao
Summary: A study found that consuming foxtail millet oil as the lipid extract of foxtail millet (LEFM) has hypoglycemic effects and improves metabolic function in diabetic mice. In addition, LEFM supplementation altered the composition of gut microbiota, increasing beneficial bacteria and decreasing harmful bacteria, and increased the production of short-chain fatty acids (SCFAs). These improvements were associated with the potential of LEFM to reduce blood glucose levels.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
(2023)
Article
Food Science & Technology
Han Wang, Qingyu Zhao, Yongxia Fu, Zhenyu Liu, Yiqing Zhu, Chao Wang, Qun Shen
Summary: The hypoglycemic effect of foxtail millet on diabetes-induced NAFLD was investigated. Heat-treated foxtail millet supplementation reduced hepatic total cholesterol, triglyceride, and malondialdehyde levels and increased superoxide dismutase level in the liver of diabetic mice. It also decreased fasting blood glucose and serum insulin levels. Furthermore, it regulated gut microbiota composition, increased probiotics, reduced harmful bacteria, and elevated short-chain fatty acid concentrations.
Article
Biochemistry & Molecular Biology
Qing Zhang, Lin Li, Lan Chen, Shuxiang Liu, Qiang Cui, Wen Qin
Summary: This study investigated the effects of limited hydrolysis following glycosylation with dextran on the structural properties and antioxidant activity of soybean protein isolate (SPI). Three SPI hydrolysate fractions were confirmed using gel permeation chromatography. The results showed that glycosylation of larger SPI fragments was faster and the enzymolysis caused the unfolding of SPI and exposed hydrophobic cores. The grafting of dextran enhanced the spatial structure, molecular flexibility, thermal stability, DPPH radical and center dot OH scavenging activity, and ferrous reducing power of the SPI or SPIH fractions with different molecular structures.
Article
Food Science & Technology
Yun-Xuan Zhao, Ling Huang, Ding-Tao Wu, Jie Li, Jing Lei, Meng-Xi Fu, Qing Zhang, Wen Qin
Summary: In this study, it was found that Dictyophora indusiata polysaccharide (DP) could be degraded and used by gut microbiota, and it could also regulate the composition and abundance of gut microbiota. Moreover, DP could promote the production of SCFAs, thus changing the acid-base environment of the large intestine.
Article
Agriculture, Multidisciplinary
Yuhong Ge, Yangying Zhou, Shunfa Li, Jing Yan, Hong Chen, Wen Qin, Qing Zhang
Summary: This study investigated the antioxidant activities, environmental stability, and in vitro digestibility of AST-loaded SPI-SA-NEs. The AST-SPI-SA-NEs showed higher encapsulation efficiency and antioxidant activities compared to AST-SPI-NEs, and exhibited better thermal and light stability.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2023)
Article
Nutrition & Dietetics
Tong Wu, Qinye Yu, Yingting Luo, Zijian Dai, Yuhong Zhang, Chao Wang, Qun Shen, Yong Xue
Summary: The study found that supplementation of highland barley can prevent the progression of atherosclerosis and improve gut microbiota disorder in ApoE-/- mice. It works by modulating the NLRP3 inflammasome pathway and restoring the dysregulation of the gut microbiota.
Article
Biochemistry & Molecular Biology
Yumei Yu, Ahmed S. M. Saleh, Xiangxiang Sun, Zhenyu Wang, Yang Lu, Dequan Zhang, Chunjiang Zhang
Summary: This study investigated the effects of heating on the interaction between myofibrillar proteins and pyrazine compounds, and found that heating could induce structural changes in myofibrillar proteins, leading to altered binding capacity with pyrazine compounds.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2023)
