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Current Research in Food Science最新文献

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Non-Saccharomyces yeast derivatives: characterization of novel potential bio-adjuvants for the winemaking process 非酵母衍生物:新型潜在酿酒工艺生物佐剂的特征描述
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100774
Valentina Civa, F. Chinnici, Gianluca Picariello, Emma Tarabusi, Matteo Bosaro, Ilaria Mannazzu, Paola Domizio
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引用次数: 0
Characterization of a novel cold-adapted GH1 β-glucosidase from Psychrobacillus glaciei and its application in the hydrolysis of soybean isoflavone glycosides 来自冰冻精神杆菌的新型冷适应 GH1 β-葡萄糖苷酶的特征及其在水解大豆异黄酮苷中的应用
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100777
Jinjian He, Jiajing Duan, Pinglian Yu, Yuying Li, Mansheng Wang, Xiu Zhang, Zishu Chen, Pengjun Shi
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引用次数: 0
Hyperspectral Identification of Oil Adulteration using Machine Learning Techniques 利用机器学习技术进行掺油的高光谱识别
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100773
Muhammad Aqeel, Ahmad Sohaib, Muhammad Iqbal, H. Rehman, F. Rustam
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引用次数: 0
Profile of red wine partially dealcoholized with a membrane-based technique and strategies to mitigate the loss of volatile compounds. 采用膜技术部分脱醇的红葡萄酒的概况以及减少挥发性化合物损失的策略。
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100776
G. Montevecchi, A. Ricci, F. Masino, Valentina Ferrari, A. Versari, Andrea Antonelli
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引用次数: 0
Texture improvement and in vitro digestion modulation of plant-based fish cake analogue by incorporating hydrocolloid blends 通过加入水胶体混合物改善植物基鱼饼类似物的质地并调节体外消化率
Pub Date : 2024-05-01 DOI: 10.1016/j.crfs.2024.100775
Felicia Zhi Wen Peh, Lin Zhao, Yin Yin Chia, Cheryl Kwoek Zhen Ng, Juan Du
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引用次数: 0
Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread 定制酸面团发酵对全谷物燕麦面包风味的影响
Pub Date : 2024-02-01 DOI: 10.1016/j.crfs.2024.100697
Silvia Cera, Fabio Tuccillo, A. Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, M. Verni, C. Rizzello, K. Katina, R. Coda
{"title":"Role of tailored sourdough fermentation in the flavor of wholegrain-oatbread","authors":"Silvia Cera, Fabio Tuccillo, A. Knaapila, Finlay Sim, Jessica Manngård, Katariina Niklander, M. Verni, C. Rizzello, K. Katina, R. Coda","doi":"10.1016/j.crfs.2024.100697","DOIUrl":"https://doi.org/10.1016/j.crfs.2024.100697","url":null,"abstract":"","PeriodicalId":505452,"journal":{"name":"Current Research in Food Science","volume":"17 10","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139889646","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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Current Research in Food Science
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