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http://dx.doi.org/10.1038/s41372-024-02204-x | DOI Listing |
Food Res Int
November 2025
School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, PR China; Anqing Yixiu Green Food Innovation Research Institute, Anqing 246000, PR China. Electronic address:
This study presents a biopreservation method using sourdough co-fermented with Fructilactobacillus sanfranciscensis and Propionibacterium freudenreichii, optimizing conditions to 220 hydration and 24 h fermentation. The composite sourdough bread quality was evaluated through physicochemical, storage, sensory, and microbial tests, with mechanisms analyzed based on microstructure, rheology, and dough structure. Results showed that: first, the composite sourdough enhanced bread physicochemical properties, increasing volume, height-to-diameter ratio, elasticity, and resilience, while reducing baking loss, hardness, chewiness, and adhesiveness.
View Article and Find Full Text PDFFood Chem X
August 2025
School of Food Science and Engineering, South China University of Technology, Wushan Road 381, 510640 Guangzhou, Guangdong, China.
The increasing demand for healthier, sugar-reduced products can be attributed to rising living standards. This study presented the synthesis of a novel sweetness enhancer, N-succinyl-L-tryptophan (N-Suc-Trp), achieved through direct heating, yielding 81.58 %.
View Article and Find Full Text PDFFood Chem X
August 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, No. 2 Yuan Ming Yuan West Road, Beijing 100193, China.
White sour soup (WSS) is a traditional fermented food from Guizhou, China. To address the issues of long fermentation cycles, inconsistent quality, and safety risks, this study screened core strains based on microbial diversity. Analysis of 20 WSS samples revealed , , and as dominant genera, with eight harmful microorganisms detected in naturally fermented samples.
View Article and Find Full Text PDFLung
September 2025
The Wellcome-Wolfson Institute for Experimental Medicine, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, 97 Lisburn Road, Belfast, Belfast BT9 7BL, UK.
Introduction: Rhinovirus (RV) is the leading cause of exacerbations of lung disease. A sensory neuronal model, derived from human dental pulp stem cells and differentiated into peripheral neuronal equivalents (PNEs), was used to examine RV's effects on airway sensory nerves. We investigated whether RV can directly infect and alter PNEs or whether it exerts effects indirectly via the release of mediators from infected epithelial cells.
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September 2025
Anhui Fermented Food Engineering Research Center, Key Laboratory for Agricultural Products Processing of Anhui Province, School of Food and Biological Engineering, Hefei University of Technology, No.420 Feicui Road, Hefei City 230601, Anhui Province, People's Republic of China. Electronic address: l
Minglv-flavor (MLF) Baijiu, brewed with mung beans, exhibits a characteristic aroma profile. However, key aroma compounds and dynamic evolution during aging have not been systematically investigated. Through recombination and omission experiments, 21 key aroma compounds were confirmed, including ethyl hexanoate, ethyl butyrate, ethyl pentanoate, ethyl octanoate, ethyl 3-methylbutanoate, ethyl 2-methylpropanoate, ethyl 2-methylbutanoate, hexanoic acid and pentanoic acid, which synergistically constituted the aroma profile of MLF Baijiu, characterized by a prominent mung bean aroma accompanied by harmonious fruity and floral notes.
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