Exploring the Impact of Different Processing Techniques on Quality and Flavor Characteristics in Hoki Steak Soups.

This study investigated the effect of different processing methods (boiling, oil boiling, and stir frying) on the flavor of hoki steak soups. The quality of different fillet broths was explored by pH, Thiobarbituric acid reactive substances (TBARS), and color. E-nose, E-tongue, and gas chromatography-ion mobility spectrometry (GC-IMS) combined with free amino acids (FAAs) were used to analyze the flavor of hoki steak soups.

Trans, trans-2,4-decadienal, a lipid peroxidation product, aggravates insulin resistance in obese mice by promoting adipose inflammation.

Peroxidation of polyunsaturated fatty acids results in the creation of numerous α, β-unsaturated aldehydes, many of which are complicated by the development of diabetes. Trans, trans-2,4-decadienal (DDE) is a dietary α, β-unsaturated aldehyde that is commonly found in food and the environment. However, it is unknown whether DDE exposure has some negative effects on glucose homeostasis and insulin sensitivity.

Intestinal linoleic acid contributes to the protective effects of against infection in mice.

pretreatment mitigated infection in mice. improved gut microbiota disturbed by infection and significantly increased the level of intestinal linoleic acid in mice. Linoleic acid strengthened the intestinal epithelial barrier and reduced pathogen translocation partly by regulating NF-κB/MLCK pathway in a GPR40-dependent manner.

Identification of two terpenoids that accumulate in Chinese water chestnut in response to fresh-cut processing.

As a form of vegetable in China, freshly cut corms of Chinese water chestnuts () are well received by consumers. Few studies have investigated the metabolites present in fresh-cut , particularly during the storage stage. Two compounds, triterpenoids and apocarotenoids, were identified in fresh-cut during the late storage period using thin-layer chromatography (TLC), high-performance liquid chromatography (HPLC), and nuclear magnetic resonance (NMR) spectroscopy.

Screening lactic acid bacteria and yeast strains for soybean paste fermentation in northeast of China.

Soybean paste was a traditional fermented product in northeast China, mainly fermented by molds, yeast, , and lactic acid bacteria. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional soybean paste in northeast China were evaluated, and the dynamic changes of biogenic amines, aflatoxin, total acids, amino acid nitrogen, and volatile compounds were investigated during the fermentation of the traditional soybean paste. Among the tested strains, DPUL-J8 could decompose putrescine by 100%, and no biogenic amine was produced by DPUY-J8.

Safety evaluation and application of lactic acid bacteria and yeast strains isolated from Sichuan broad bean paste.

Broad bean paste is one of the most popular characteristic traditional fermented bean products in China, which is prepared by mixed fermentation of a variety of microorganisms, among which lactic acid bacteria and yeast played an important role in the improvement of the fermented broad bean paste quality. However, the traditional open-air fermentation of broad bean paste brought some risks of harmful microorganisms. In this study, the safety and fermentation ability of lactic acid bacteria and yeast strains isolated from traditional broad bean paste was evaluated.

Effects of different antioxidants and their combinations on the oxidative stability of DHA algae oil and walnut oil.

Through monitoring Rancimat induction time (RIT), peroxide value (POV), and thiobarbituric acid-reactive substances (TBARS) of docosahexaenoic acid (DHA) algae oil and walnut oil during accelerated storage, the effects of the single and the combinations of seven kinds of antioxidants involving ascorbyl palmitate (AP), phytic acid (PA), vitamin E (VE), antioxidant of bamboo leaves (AOB), rosemary extract, tea polyphenols (TP), and tea polyphenol palmitate (TPP) against lipid oxidation were evaluated. RIT, POV, and TBARS results showed that the DHA algae oil sample containing 600 mg/kg TPP revealed the strongest stability and the walnut oil sample containing 450 mg/kg TPP and 100 mg/kg TP revealed the strongest stability. Then, the shelf lives of two oils were predicted from the extrapolation of the linear regression model between Log RIT and temperature.

The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by HM24.

Soybean paste was a traditional fermented product in Northeast China, mainly fermented by molds, yeast, Bacillus, and lactic acid bacteria. This study investigated the dynamic changes of the microbial community and biogenic amine content during the fermentation of the traditional soybean paste. The microbial diversity of soybean paste in different regions was analyzed by MiSeq sequencing technology.

Characterization and functional properties of conjugates of rice protein with exopolysaccharides from ps-5 by Maillard reaction.

The study examined the potential nutritive value of rice protein (RP) through Maillard reaction. Structures and properties of synthetic conjugates of RP and exopolysaccharide (EPS) from ps-5 were investigated systematically. Fluorescence characteristics and high molecular weight compounds appeared in Maillard reaction products (MRPs).

In vitro study of the antioxidative and antiproliferative capabilities of 16-fermented soymilk.

In this study, soymilk was fermented with 16. The contents of aglycone isoflavones, saponins, total phenolic, and free amino acid in the fermented soymilk, and the protection for the HepG cells against 2,2'-azobis(2-amidinopropane) dihydrochloride (ABAP) damage and the antiproliferative effects of the fermented soymilk on the HT-29 cells and Caco-2 cells were studied. The results showed that the levels of total phenolic, aglycone isoflavones, and free amino acids in the 16-fermented soymilk were enhanced.