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The characteristics of the film assembled by caffeic acid-grafted-chitosan/polylactic acid and its effect on the postharvest quality of Agaricus bisporus
(Elsevier, 2022-02-14)
In this study, a new type of packaging film assembled by caffeic acid-grafted-chitosan/polylactic acid (CA-g-CS/PLA) was prepared, and its characteristics, migration properties and effect on the postharvest quality of ...
Effects of Aw Storage Condition on Quality Deterioration of Dried Cabbages
(Wiley, 2022-02-11)
Quality deterioration of dried vegetables often occurs during storage, and there is limited information about the quality and microbiota of dried cabbages during storage. In the present study, the appearance, physical and ...
Rethinking of botanical volatile organic compounds applied in food preservation: Challenges in acquisition, application, microbial inhibition and stimulation
(Elsevier, 2022)
Abstract
Background
With the rising demand of microbiologically and chemically safe food products, conventional chemical preservatives are gradually fading away from the interests of both researchers and consumers. Thus, ...
Mushroom: a potential anti-aging agent
(Meru University of Science and Technology, 2022-06)
Aging is a progressive physiological change in an organism that lead to senescence or a decline of biological functions of the organism’s ability to adapt to metabolic stress. Aging takes place in a cell, an organ, or the ...
Effect of Auricularia auricula polysaccharide on characteristic structure, rheological properties, and tensile texture in whole wheat dough
(Journal of Food Processing and Preservation, 2022-08)
In this study, the effects of Auricularia auricula polysaccharide (Aap) on the quality of whole wheat dough (WWD) were investigated. The results showed that compared to the control, the content of ordered structure (β-sheet) ...