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http://dx.doi.org/10.1016/j.gie.2024.04.2910 | DOI Listing |
Food Chem
September 2025
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China. Electronic address:
This study investigated the effects of electron beam irradiation (0-8 kGy) on the physicochemical and protein properties of scallop adductor muscles under refrigerated storage. Irradiation significantly decreased moisture content, microbial counts, and total sulfhydryl content immediately after treatment (day 0), while increasing carbonyl content, surface hydrophobicity, and thiobarbituric acid reactive substances (TBARS) (P < 0.05).
View Article and Find Full Text PDFMeat Sci
September 2025
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW), Nowoursynowska 159C St., (Building No. 32), 02-776 Warsaw, Poland. Electronic address:
The aim of the study was to assess the effect of lyophilized cell-free supernatant (CFS) obtained from Lacticaseibacillus paracasei B1 and Lactiplantibacillus plantarum O24 cultures on the characteristics of cooked pork sausages stored by 21 days at 4 °C. The following parameters were assessed: antioxidant activity (ABTS, Reducing Power, Fe-chelating activity), texture parameters (hardness, springiness, gumminess, chewiness) and color changes (L*,a*,b*), as well as the fatty acid profile and TBARS content as an indicator of lipid oxidation. Microbiological status was also assessed.
View Article and Find Full Text PDFJ Sci Food Agric
September 2025
Graduate School of Horticulture, Chiba University, Matsudo, Japan.
Background: The present study investigated the influence of mild heat treatment on harvested raw rough rice (Oryza sativa L. cv. Toyomeki) by warm water soaking at 65 °C with respect to the physicochemical properties and starch digestibility of cooked rice.
View Article and Find Full Text PDFCortex
August 2025
Department of Psychology, University of Amsterdam, Amsterdam, the Netherlands.
Crossmodal correspondences - systematic mappings between stimulus attributes in different modalities - are ubiquitous in the general population. For example, high-pitched (vs low-pitched) sounds are commonly associated with elevated (vs low) positions in space, and rounded (vs angular) shapes tend to be linked to the term 'Bouba' (vs 'Kiki'). There is still some debate about the role of immediate sensory experience versus conceptual colour understanding in crossmodal correspondences.
View Article and Find Full Text PDFJ Dairy Sci
September 2025
Department of Dairy Science, Bangladesh Agricultural University, Mymensingh-2202, Bangladesh. Electronic address:
This study investigated how different dietary roughages, Napier-Pakchong (NP), jumbo sorghum (JB), and rice straw (RS) fed to Holstein-Friesian (HF) crossbred cows affect the nutritional, techno-functional, and sensory properties of mozzarella cheese under tropical conditions in Bangladesh. Iso-nitrogenous (≈12.54% CP) and iso-energetic (ME ≈2.
View Article and Find Full Text PDF