云南高校图书馆联盟文献共享服务平台- Journal of Future Foods

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SERS-tag techology in food safety and detection:sensing from the"fingerprint"region to the"biological-silent"region被引量：1: 《Journal of Future Foods》2024年第4期309-323,共15页Chen Chen Ximo Wang Ruiqiang Wang Geoffrey LN.Waterhouse Zhixiang Xu; financially supported by the Innovation Ability Improvement Project of Small and Medium-Sized Technology-Based Enterprises of Shandong Province (No.2022TSGC2409);GINW acknowledges funding from the MacDiarmid Institute for Advanced Materials and Nanotechnology and the Dodd Walls Centre for Photonic and Quantum Technologies.; Surface enhanced Raman spectroscopy(SERS)offers many advantages for the fast and sensitive detection of specific compounds,metal ions or pathogens in foods,motivating to its increasing utilization in food safety.SERS-...; 关键词：Surface enhanced Raman spectroscopy SERS-tags Raman reporter molecule Fingerprint region Biological-silent region Food Safety

Mechanism of microbial spore inactivation through electromagnetic radiations:a review: 《Journal of Future Foods》2024年第4期324-334,共11页Piyush Sharma Arun Prasath Venugopal Parag Prakash Sutar Hong-wei Xiao Qi Zhang; Spores are the biological structures formed out of sporulation from vegetative cells in adverse conditions.Being tolerant to many extreme environment and conditions,they escape and survives critical processing steps i...; 关键词：Spore structure Electromagnetic radiations Mechanism of inactivation Damage resistance

Bioactive compounds,nutraceutical values and its application in food product development of oyster mushroom: 《Journal of Future Foods》2024年第4期335-342,共8页Phuritshabam Vivekanandini Devi Jasmin Islam Pameena Narzary Daisy Sharma; Oyster mushroom(Pleurotus ostreatus)is one of the popular edible mushrooms and is widely cultivated throughout the world for its unique delicacy in flavor,aroma and taste.They exhibit excellent sources of biological p...; 关键词：Oyster mushroom Nutaceutical Bioactive molecules ANTIOXIDANT Food product development

Dynamics and functionalities of bacterial community during foxtail millet dough fermentation by metagenomic analysis: 《Journal of Future Foods》2024年第4期343-352,共10页Junli Liu Wei Zhao Aixia Zhang Pengliang Li Jingke Liu; supported by the Earmarked Fund for China Agricultural Research System (CARS-06-14.5-A29);HAAFS Science and Technology Innovation Special Project (2022KJCXZX-SSS-1);S&T Program of Hebei (20327124D).; Sourdough flavors were closely related to microbial metabolism.The microbial diversity of foxtail millet dough during fermentation has never been studied.Here,the metabolic potential and diversity of the bactenial com...; 关键词：SOURDOUGH Foxtail millet METAGENOMICS Gilycolysis Amino acid biosynthesis

Physico-chemical properties of wild edible fruit Meyna laxifora Robyns(Alu):production of Alu fruit powder by using drying aid: 《Journal of Future Foods》2024年第4期353-360,共8页Rohini Vijay Dhenge Arjun Mohanakumar Suhel Bhendawade Prashant Chavhan Sagar Deshpande Pooja Lade Abhijeet Gatade Akshaya kumar Sahoo; The study focuses on the physico-chemical characteritics of the wild fruit Meyna laxiflora Robyns(Alu)and fruit powder,which was gathered from the Konkan region of Maharashtra Alu fruit powder is made by using a dryin...; 关键词：Meyna laxiflora Robyns MALTODEXTRIN SOLUBILITY Particle size distribution Sensory analysis

Different characteristics of 40 kinds of free amino acids and 5-amino levulinic acid between wines and sakes(Japanese rice wines): 《Journal of Future Foods》2024年第4期361-368,共8页Tohru Kimura; Based on a systemic analysis for the globa1 burden of disease study from 1990 to 2016,the Global Burden of Diseases(GBD)2016 Alcohol Collaborators reported that alcohol use was a 1eading nisk factor for globa1 disease...; 关键词：FERMENTATION 5-Amino levulinic acid Free anino acids γ-Aminobutyric acid Sake WINE

Simultaneous detection of 22 mycotoxins in grape by QuEChERS and ultra-high-performance liquid chromatography coupled with quadrupole/orbitrap high-resolution mass spectrometry被引量：1: 《Journal of Future Foods》2024年第4期369-375,共7页Meirong Cao Jing Wang Mengtian Wang Xiaoxuan Yuan Xu Zhang Junzhan Ma Yan Zhang Qiang Li; supported by Science and Technology Program of the State Administration for Market Regulation of China (2020MK014).; To effectively assess the extent of the mycotoxin contamination of grapes,a method was developed to analyze 22 mycotoxins by ultra-high-performance liquid chromatography coupled with quadrupole/orbitrap high-resolutio...; 关键词：Mycotoxins Ultra-high-performance liquid chromatography-quadrupole/orbitrap high-resolution mass spectrometry GRAPE

Evaluation and salivary biochemistry associations of sour-salty taste interaction: 《Journal of Future Foods》2024年第4期376-382,共7页Hongnan Jiang Ye Chen Jianshe Chen Louise Dye Xinmiao Wang; supported by Project Xinrui of Zhejiang Gongshang University (XRK22004);Zhejiang Provincial Natural Science Foundation of China (Y23C200020)。; Taste interaction is a well-known phenomenon in sensory stodies,but how to quantify the magnitode of the effect of one tastant on other taste attribute(s)is still largely unsolved,let alone further explorations from a...; 关键词：Taste interaction evaluation Sensory analysis Salty taste perception Salivay biochemical components

Emerging applications of nanofibers electrospun from carbohydrate polymers: 《Journal of Future Foods》2024年第4期289-299,共11页Nicole Angel Songnan Li Lingyan Kong; Electrospinning is a simple and versatile technique that uses electrostatic forces to create fbers in the nano o micro range from a variety of materials,both synthetic and natural Due to the high surface area to volum...; 关键词：ELECTROSPINNING Tissue engineering Drug delivery Wound dresing Envionment Energy Protective fabric

Tumor targeted and GSH stimuli response a-lactalbumin nanotubes co-delivering doxorubicin and siRNA for cancer therapy: 《Journal of Future Foods》2024年第4期300-308,共9页Guohua Hou Di Wu Xing Li Bin Liu; supported by the China National Postdoctoral Program for Innovative Talents (BX2021364);the China Postdoctoral Science Foundation (2021M703525).; α-Lactalbumin(a-lac),a natural food-sourced protein,exhibits high biocompatibility as delivery systems for small bioactive molecules or RNA.However,their potential clinical application as a delivery system is greatly...; 关键词：α-Lactabumin nanotube Nanocarier Tumor-targeted SIRNA Synergistic effect

《Journal of Future Foods》