期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
Jiaosu is a healthy food that has received increasing attention in recent years, while it mainly uses fruits as raw materials. In order to explore the......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
The effects of lipid peroxidation on rice bran protein (RBP) structure was examined through Raman Spectroscopy. 2,2'-azobis (2-amidinopropane) dihydro......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
The systematic identification of volatile organic compounds (VOCs) and non-VOCs will facilitate understanding the characteristic aroma and bioactive c......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
This study investigated the effects of Aloe vera gel (AVG) based on edible coating solutions on tomatoes to maintain the postharvest quality during st......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
In order to provide a basis for understand the potential of nisin and epsilon-polylysine (epsilon-PL) single use on replace or reduce nitrite in dry c......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
Food containing bioactive elements can be exploited to combat cardiovascular diseases like hypertension. This article mainly focuses on the use of dai......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
This study investigated the ability of Lactiplantibacillus plantarum SCS3 (L. plantarum SCS3) to alleviate oxidative stress in diabetic mice. Diabetic......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
This work aimed to determine the effect of freeze drying (FD), hot air drying (HD), vacuum drying (VD), and infrared hot air drying (IRD) on the quali......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
Anchovy, a low-value small marine fish, is mainly processed into fish meal, whose high-value functional components are not fully exploited. In this st......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
Soluble dietary fiber was extracted from spent Morchella importuna by optimizing the extraction conditions using the response surface method. Response......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
This study attempted to measure the total polyphenols contents in Fuzhuan tea by near-infrared (NIR) spectroscopy coupled with an appropriate multivar......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl ......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
In this experiment, response surface methodology-central composite rotatable design was used to optimize the ratio of hydroxypropyl cellulose, konjac ......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
Litopenaeus vannamei easily blackens during cold storage. To inhibit blackening and improve the storage quality of prawns, in this study, konjac gluco......
期刊： CYTA-JOURNAL OF FOOD, 2022; 20 (1)
In the present study, phenolic compounds from Gomphrena globosa L. (GGLPCs) including total phenols, flavonoids, flavonols, flavanols, and phenolic ac......
