Article
Veterinary Sciences
Tammy J. Owens, Andrea J. Fascetti, C. Christopher Calvert, Jennifer A. Larsen
Summary: Feeding whole-prey diets, specifically rabbit, to cats can provide adequate essential amino acids, but taurine supplementation is recommended to prevent deficiency. Freezing rabbit for 30 days does not significantly impact protein or water content, but taurine concentrations may be insufficient for cats, suggesting the need for supplementation when feeding rabbit to cats.
FRONTIERS IN VETERINARY SCIENCE
(2021)
Article
Chemistry, Applied
Meng Dong, Yu-Ying Zhang, Xu-Hui Huang, Ran Xin, Xiu-Ping Dong, Kunihiko Konno, Bei-Wei Zhu, Ian Fisk, Lei Qin
Summary: The study evaluated the dynamic sensations of fresh and roasted salmon during chewing, as well as the tastants released in saliva. Specific amino acids and nucleotides released in saliva may induce different taste perceptions.
Review
Food Science & Technology
Mohammed Obadi, Jiyao Zhang, Yanan Shi, Bin Xu
Summary: This paper summarizes the impact of raw materials, additives, and production processes on the quality of frozen cooked noodles (FCNs), highlighting how the noodle manufacturing process significantly affects FCN quality. Ice crystal formation in the internal structure of FCNs during frozen storage is identified as an important factor influencing noodle quality. Additives play a crucial role in reducing the freezable water content of noodles during frozen storage.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Chemistry, Applied
Oluwafunke O. Akinbule, Oluseye O. Onabanjo, Silifat A. Sanni, Mojisola O. Adegunwa, Abiodun S. Akinbule, Samuel K. Sosanya, Iseoluwa Afolabi
Summary: This study examined the amino acid composition and protein quality of selected Nigerian meals using ion-exchange chromatography and high performance liquid chromatography-mass spectrometry. The results showed that afang soup had the highest amino acid content, while ofada rice and stew, and boiled yam and garden egg sauce had the lowest. Most Nigerian meals met the recommended score for all indispensable amino acids, but had low biological protein quality. These findings are important for updating the Nigerian food database and can serve as a baseline for food-based dietary guidelines.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
(2023)
Article
Plant Sciences
Yamin Li, Meifang Gao, Rui He, Yiting Zhang, Shiwei Song, Wei Su, Houcheng Liu
Summary: This study found that supplementary far-red light can affect the accumulation of glucosinolates in Chinese kale, leading to an increase in precursor free amino acids of GSL and uneven accumulation of specific free amino acids under different far-red light doses. In addition, the regulation of key enzymes and transcriptional activators also have an impact on GSL biosynthesis.
ENVIRONMENTAL AND EXPERIMENTAL BOTANY
(2021)
Article
Biochemistry & Molecular Biology
Waseem Khalid, Muhammad Sajid Arshad, Gulzar Ahmad Nayik, Saleh Alfarraj, Mohammad Javed Ansari, Raquel P. F. Guine
Summary: The study found that the addition of kale leaf powder or gamma irradiation significantly influenced the pH, amino acid, and fatty acid profiles of chicken meat, with combined treatment further improving the texture and composition of the chicken samples.
Article
Food Science & Technology
Kevin Kantono, Nazimah Hamid, Qianli Ma, Indrawati Oey, Mustafa Farouk
Summary: This study investigated the effects of PEF processing and storage on physicochemical properties and sensory characteristics of different lamb meat cuts. PEF treatment had less impact on cooking loss of frozen-thawed meat compared to chilled meat, and significantly decreased fatty acids in chilled cuts after 7 days of storage. Additionally, PEF treatment resulted in increased amino acids content in chilled cuts after 7 days of storage.
FOOD RESEARCH INTERNATIONAL
(2021)
Article
Chemistry, Applied
Xuenan Li, Bin Liu, Hui Liu, Tianyang Xing, Congcong Cui, Haiyang Yan, Yuan Yuan
Summary: New methylating agents for mepiquat formation were evaluated in model and mushroom systems. Mepiquat levels reached the highest at 1.97% in the Methionine/PipAc model system at 260°C for 60 minutes. Piperidine actively combined with methyl groups to form mepiquat in thermal reactions. Oven baking resulted in the highest mepiquat content of 63.22 ± 0.88 μg/kg. The study demonstrated that food constituents, especially amino acids, are the main precursors for mepiquat formation.
Article
Biochemistry & Molecular Biology
Wenfei Gu, Yuehong Peng, Ruizhi Wang, Runnan Wang, Han Wu, Jinyan Zhu, Xinhua Ni, Qiangqiang Xiong
Summary: Cooking purple rice leads to significant decrease in contents of flavonoids, total antioxidant capacity, and mineral elements. The amino acid contents in cooked purple rice also decrease to varying degrees. Delphinidin and luteolin can be potential biomarkers of nutrient loss after cooking purple rice.
Article
Food Science & Technology
Oscar Abel Sanchez-Velazquez, Edith Oliva Cuevas-Rodriguez, Martin Mondor, Sabine Ribereau, Yves Arcand, Alan Mackie, Alan Javier Hernandez-Alvarez
Summary: Oat is a widely cultivated cereal with high protein content, and heat treatment along with gastrointestinal digestion enhances the release of antioxidant peptides without affecting protein quality. Cooking oat protein concentrate increases the production of low molecular weight peptides with enhanced bioactivity.
CURRENT RESEARCH IN FOOD SCIENCE
(2021)
Article
Veterinary Sciences
Gabriella R. Kratzer, Megan Shepherd, Sean J. Delaney, Jenessa A. Winston, Adam J. Rudinsky, Valerie J. Parker
Summary: The study compares the cost difference between complete and balanced home-cooked diets and nutritionally comparable commercially prepared diets, finding that home-cooked diets are more expensive than dry diets.
JAVMA-JOURNAL OF THE AMERICAN VETERINARY MEDICAL ASSOCIATION
(2022)
Article
Energy & Fuels
Leila Keshavarz, Mohammad Reza Ghaani, Niall J. English
Summary: This study experimentally investigated the thermodynamic effects of several amines on methane hydrate formation, demonstrating their effectiveness in controlling the hydrate formation. The different amines showed varying levels of inhibition on the hydrate formation, with an overall increase in inhibition effect with concentration. The study also compared the inhibition impact of these amines with conventional thermodynamics, indicating their potential as efficient hydrate inhibitors.
Article
Nutrition & Dietetics
Ziqi Li, Tiannuo Hong, Guohui Shen, Yanting Gu, Yanzhi Guo, Juan Han
Summary: This study conducted a comparative analysis of the amino acid compositions of Chinese Huangnuo 9 fresh sweet-waxy corn from three different provinces in China. A nutritive evaluation system based on amino acid profiles was established to evaluate, compare, and rank the fresh sweet-waxy corn planted in different regions. The results showed variations in amino acid composition and nutritional value among the fresh corn samples from different regions.
Article
Food Science & Technology
Keshia Broucke, Christof Van Poucke, Barbara Duquenne, Bavo De Witte, Marie-Christin Baune, Volker Lammers, Nino Terjung, Sandra Ebert, Monika Gibis, Jochen Weiss, Geert Van Royen
Summary: This study investigated the impact of replacing 20% pork meat in cooked sausages with pea protein isolate (PPI), pea low moisture extrudates (LME), and pea high moisture extrudate (HME) on the nutritional, techno-functional and sensorial properties. The results showed that the inclusion of pea products did not affect the amino acid profile, but significantly reduced anti-nutritional factors and allergenic contents. However, it led to weaker networks, softer texture, and noticeable color changes.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Genetics & Heredity
Nergiz Gurbuz Colak, Neslihan Tek Eken, Mehmet Ulger, Anne Frary, Sami Doganlar
Summary: Many diseases are related to malnutrition and an unbalanced daily diet. Vegetables, such as tomatoes, are an important source of vitamins and essential compounds for human health. In this study, researchers identified quantitative trait loci responsible for the nutritional value of tomatoes through targeted metabolic profiling of an interspecific tomato population.
FUNCTIONAL & INTEGRATIVE GENOMICS
(2023)
Article
Food Science & Technology
Z. Lisiewska, W. Kmiecik, P. Gebczynski, L. Sobczynska
Article
Agriculture, Multidisciplinary
Zofia Lisiewska, Piotr Gebczynski, Jacek Slupski, Katarzyna Kur
AGRICULTURAL AND FOOD SCIENCE
(2011)
Article
Chemistry, Applied
Anna Korus, Zofia Lisiewska
Article
Chemistry, Applied
Zofia Lisiewska, Waldemar Kmiecik, Piotr Gebczynski, Lidia Sobczynska
Article
Food Science & Technology
Jacek Slupski, Anna Korus, Zofia Lisiewska, Waldemar Kmiecik
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Food Science & Technology
Jacek Slupski, Jacek Achrem-Achremowicz, Zofia Lisiewska, Anna Korus
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2010)
Article
Food Science & Technology
Jacek Slupski, Zofia Lisiewska, Piotr Gebczynski, Radoslawa Skoczen-Slupska
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2011)
Article
Food Science & Technology
Anna Korus, Zofia Lisiewska, Jacek Slupski, Piotr Gebczynski
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2012)
Article
Food Science & Technology
Piotr Gebczynski, Zofia Lisiewska, Jacek Slupski, Katarzyna Kur
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2011)
Article
Food Science & Technology
Jacek Slupski, Piotr Gebczynski, Anna Korus, Zofia Lisiewska
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION
(2014)
Article
Thermodynamics
Anna Korus, Zofia Lisiewska, Jacek Slupski, Piotr Gebczynski
INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID
(2011)
Article
Food Science & Technology
Waldemar Kmiecik, Jacek Slupski, Zofia Lisiewska
JOURNAL OF FOOD PROCESSING AND PRESERVATION
(2010)
Article
Agriculture, Multidisciplinary
Jacek Slupski, Zofia Lisiewska
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
(2013)
Article
Food Science & Technology
Jacek Slupski, Zofi A. Lisiewska
ACTA SCIENTIARUM POLONORUM-TECHNOLOGIA ALIMENTARIA
(2013)
Article
Agriculture, Multidisciplinary
Jacek Slupski, Zofia Lisiewska, Waldemar Kmiecik, Piotr Gebczynski, Lidia Sobczynska
AGRICULTURAL AND FOOD SCIENCE
(2010)
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.