The informal term‘dahongjun’or‘big red mushroom’is a group of red-coloured russulas widely collected and consumed in southern China,originally mistakenly recognized as the European Russula vinosa.Russula griseocar...The informal term‘dahongjun’or‘big red mushroom’is a group of red-coloured russulas widely collected and consumed in southern China,originally mistakenly recognized as the European Russula vinosa.Russula griseocarnosa was described from China in 2009,and since then,it has become the only available scientific name for‘dahongjun’.Nevertheless,several lineages exist within this complex,and whether these lineages represent real species is still an open question.Sampling in major producing areas of‘dahongjun’and phylogenetic species recognition using multi-locus data were conducted.Besides R.griseocarnosa nine additional species were identified under the commercial name‘dahongjun’,including R.dhakuriana,R.quercina,R.purpureozonata,R.yanheensis and a new species sister to R.griseocarnosa here described as R.occulta.The others were undescribed species close to R.laricina,R.lepida,and R.purpureozonata respectively.Six evolutionary lineages within R.griseocarnosa were defined by genealogical concordance phylogenetic species recognition based on five-locus DNA data.Conflicts among different genealogies suggested that R.griseocarnosa is best considered as a single phylogenetic species,comprising several infraspecific taxa.Lower coverage whole genome sequencing of R.griseocarnosa holotype discovered that its three individuals belong to three different clades.Lectotypification was made using one of the three individuals.A new variety R.griseocarnosa var.ailaoshanensis is described to name one of the terminal clades that is mainly distributed in Ailao Mountains.This variety differs morphologically from the type variety in its nearly white context,bigger spores and more inflated hyphae in the pileipellis.The morphological and molecular data provided in this study are helpful to identify wild edible mushrooms of Russula subgen.Russula.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed...Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed dysphagia diets using pea protein isolate(PPI)combined with quinoa to enhance essential amino acid profiles,complemented by hydrocolloid—xanthan gum(XG),carboxymethyl cellulose(CMC),and agar—for tailored texture modulation.Eight ink formulations were evaluated based on molecular interactions,rheological behavior,3 D printing performance,and compliance with International Dysphagia Diet S tandardization Initiative(IDDSI)standards.Synergistic effects of XG and CMC in Ink-C optimized shear-thinning properties and structural stability,enabling high-precision printing of self-supporting constructs.IDDSI testing confirmed that Ink-A and Ink-C met Level 5"minced and moist"criteria,validated by texture parameters and shape retention during mechanical testing.Electronic nose showed minimal deviations in aromatic characteristics across all formulations,preserving sensory acceptability.In vitro digestion models revealed that hydrocolloid networks temporarily hindered gastric proteolysis but ultimately achieved sufficient intestinal hydrolysis(>76%)to ensure nutrient bioavailability.Ink-C was identified as the optimal formulation,harmonizing printability,swallow-safe textures,and digestibility.This work highlights the potential of hydrocolloid-engineered 3D printing to advance personalized nutrition for dysphagia management,offering scalable solutions to improve dietary diversity and clinical outcomes in aging populations.展开更多
In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat ...In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat products in the actual meat production process has been studied.The result showed that the protein solubility,emulsification properties,and particle size of samples supplemented Zn^(2+)decreased significantly(P<0.05)compared with the control group.Fourier transform infrared spectra and scanning electron microscope images found that a high concentration of Zn^(2+)(>0.6 mg/L)reduced the stability of the gel structure.Chemical force and molecular docking confirmed that Zn^(2+)increased the ionic and disulfide bonds of MP,and predicted the binding site between MP and Zn^(2+).With the increase in Zn^(2+)concentration,the edible quality of the mutton product(texture,tenderness,and water retention)showed a trend of first slightly increasing and then decreasing.Then sensory evaluation results indicated that mutton products with added moderate Zn^(2+)scored higher.During the cooking process,adding 0.4 mg/L of Zn^(2+)can optimize the edible quality of lamb products.This study provided a theoretical basis for the utilization of Zn^(2+)in mutton and meat products.展开更多
Members of genus Chrysanthemum,comprising approximately 40 species,hold economic significance as edible,medicinal,and ornamental plants.Among these species,Chrysanthemum indicum and the cultivated chrysanthemum C.mori...Members of genus Chrysanthemum,comprising approximately 40 species,hold economic significance as edible,medicinal,and ornamental plants.Among these species,Chrysanthemum indicum and the cultivated chrysanthemum C.morifolium have been used for tea and traditional Chinese medicine to treat common cold symptoms,impaired vision,dizziness,and skin irritation.The medicinal properties of chrysanthemum are primarily derived from its bioactive compounds,including flavonoids.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food mat...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food mate...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact ...【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact of this soaking method on the fungal and bacterial community structures using next-generation sequencing technology(NGS).【Methods】Lily bulbs were soaked in a seed treating agent containing beneficial microbes(SP treatment)for 4 hours.Subsequently,they were planted in soil in July and sampled in September to assess plant growth,rhizosphere soil physicochemical properties,and microorganism community structures.In addition,we employed the software PICRUSt and FUNGuild to predict bacterial pathways and fungal functions.【Results】Under SP treatment,there were significant alterations in fungi and bacteria community structures,accompanied by improved soil nutrient status.Notably,the relative abundance of dominant microorganism groups,such as the fungi Basidiomycota,Pseudeurotium,Cladophialophora,Microascus,and Dactylonectria,as well as the bacteria Proteobacteria,Chloroflexi,Ochrobactrium,Lysobacter,and RB41,underwent notable changes.Microorganism function prediction results indicated a reduction in pathotrophic fungi(including plant pathogens)and an increase in endophytic and saprotrophic fungi under SP treatment.Among the top 20 metabolism pathways,80%were upregulated in SP treatment compared to the CK.【Conclusions】Seed soaking with beneficial microbial strain promotes the growth of Lanzhou lily bulbs.The beneficial microorganisms play a crucial role in regulating soil microbial structures,enhancing the accumulation of endophytic fungi,reducing the abundance of pathogens,and improving soil functions.Furthermore,specific microbial groups are found to be involved in maintaining soil health.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food mater...Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.展开更多
Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contrib...Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contributions,productivity,quality,and gaps in the avocado oil research field.This research identifies the changes in the research trend over the last ten years compared to previous studies.Additionally,this study examines and summarizes the research question,significant study findings,and future directions for avocado oil research through an overview format.Results show that the market for avocado oil has been growing,received greater attention,and been extensively studied in the last 10 years as opposed to the preceding century.There is more collaborative research on this topic globally from 2014 to 2023 than from 1928 to 2013.The direction of avocado oil research has not changed significantly;rather,it has expanded from the foundational studies and become more focused.Surprisingly,recent advancements indicate a notable increase in the research topic of avocado oil adulteration,implying that such practices have become more prevalent in the last decade compared to earlier periods.Though research hotspots noted that avocado oil is still being tested on animals,such as rats,the use of avocado oil for cosmetic purposes was not emphasized till 1928–2013.Other persisting hotspots include avocado being tried for antioxidant or oxidative stress prevention,insulin resistance prevention,extraction,compositional analysis,and avocado oils being compared alongside other oils.展开更多
Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable al...Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable alternative to conventional plastic packaging,edible films offer effective barriers against moisture,gases,and microbial contamination while being biodegradable,biocompatible,and environmentally friendly.In this study,novel active food packaging materials(in film form)were developed by incorporating starch,carrageenan,nanocellulose(NC),Aloe vera,and hibiscus flower extract.The effects of varying the matrix composition(26.5–73.5 wt.%starch/carrageenan),NC concentration(2.77-17.07 wt.%),and particle type(fibers or crystals)on the film structure and characteristics were analyzed using various methods.Scanning electron microscopy demonstrated good homogeneity and effective dispersion of NC within the blendmatrix.An increased carrageenan content in the filmimproved wettability,moisture absorption,solubility,and water vapor permeability.The mechanical properties of the films were enhanced by NC incorporation and higher carrageenan content.The developed films also exhibited effective UV radiation barriers and biodegradability.Films with low carrageenan content(less than 33.3%)and high NC content(7%,10% crystals or 10%,15% fibers)exhibited optimal properties,including enhanced water resistance,hydrophobicity,and mechanical strength,along with reduced water vapor permeability.However,the high water solubility and moisture absorption(above 55% and 14%,respectively)indicated their unsuitability as packaging materials for food products with wet surfaces and high humidity.The results suggest that these films are well suited for use as edible food packaging for fruits and vegetables.展开更多
The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexpl...The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.展开更多
Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the...Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the criteria used for traditional nomenclature of fungi, particularly wild edible mushrooms across linguistic groups, remains limited, leading to frequent errors in species recognition. This study seeks to assess how linguistic affiliations influence the local naming of useful wild mushrooms, and is the first of its kind in Benin. In order to understand how local people recognize, classify and name mushrooms that develop in or close to their villages, 2234 respondents from five socio-linguistic groups across three geographical areas were interviewed. Structured and semi-structured interviews were conducted to gather data on the local naming criteria for edible wild mushrooms. Citation scores were recorded for both nomenclature criteria and species, considering variables such as linguistic groups, age, and language. Twenty-two nomenclature criteria were used by local people to name edible wild species. Strong similarity in classification and naming of species was shown in 97% of the languages, while 3% showed differing classification criteria. The Gur, Atlantic, and Mande linguistic groups demonstrated more comprehensive traditional taxonomic and nomenclatural knowledge, sharing six common criteria: texture, taste, size, kingdom (Fungi), form, and substrate. Overall, local populations possess extensive knowledge regarding the diversity of wild edible mushrooms in their environment.展开更多
基金supported by the National Natural Science Foundation of China(32170022)the 2023 Biodiversity Monitoring-special Investigation of Wild Fungi Issued by Chuxiong Management Bureau of Yunnan Ailao Mountains National Nature Reserve,the Biodiversity Survey and Assessment Project(2019HJ2096001006)the“Investigation of Macrofungi of Maguan County”Issued by Ministry of Ecology and Environment of the People’s Republic of China.
文摘The informal term‘dahongjun’or‘big red mushroom’is a group of red-coloured russulas widely collected and consumed in southern China,originally mistakenly recognized as the European Russula vinosa.Russula griseocarnosa was described from China in 2009,and since then,it has become the only available scientific name for‘dahongjun’.Nevertheless,several lineages exist within this complex,and whether these lineages represent real species is still an open question.Sampling in major producing areas of‘dahongjun’and phylogenetic species recognition using multi-locus data were conducted.Besides R.griseocarnosa nine additional species were identified under the commercial name‘dahongjun’,including R.dhakuriana,R.quercina,R.purpureozonata,R.yanheensis and a new species sister to R.griseocarnosa here described as R.occulta.The others were undescribed species close to R.laricina,R.lepida,and R.purpureozonata respectively.Six evolutionary lineages within R.griseocarnosa were defined by genealogical concordance phylogenetic species recognition based on five-locus DNA data.Conflicts among different genealogies suggested that R.griseocarnosa is best considered as a single phylogenetic species,comprising several infraspecific taxa.Lower coverage whole genome sequencing of R.griseocarnosa holotype discovered that its three individuals belong to three different clades.Lectotypification was made using one of the three individuals.A new variety R.griseocarnosa var.ailaoshanensis is described to name one of the terminal clades that is mainly distributed in Ailao Mountains.This variety differs morphologically from the type variety in its nearly white context,bigger spores and more inflated hyphae in the pileipellis.The morphological and molecular data provided in this study are helpful to identify wild edible mushrooms of Russula subgen.Russula.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
基金the National Key Research and Development Program of China(2022YFF1102400)for supporting this work。
文摘Dysphagia,a prevalent condition affecting over 30%of the elderly,significantly elevates malnutrition risks due to impaired swallowing and insufficient nutrient intake.This study aimed to develop plant-based,3D-printed dysphagia diets using pea protein isolate(PPI)combined with quinoa to enhance essential amino acid profiles,complemented by hydrocolloid—xanthan gum(XG),carboxymethyl cellulose(CMC),and agar—for tailored texture modulation.Eight ink formulations were evaluated based on molecular interactions,rheological behavior,3 D printing performance,and compliance with International Dysphagia Diet S tandardization Initiative(IDDSI)standards.Synergistic effects of XG and CMC in Ink-C optimized shear-thinning properties and structural stability,enabling high-precision printing of self-supporting constructs.IDDSI testing confirmed that Ink-A and Ink-C met Level 5"minced and moist"criteria,validated by texture parameters and shape retention during mechanical testing.Electronic nose showed minimal deviations in aromatic characteristics across all formulations,preserving sensory acceptability.In vitro digestion models revealed that hydrocolloid networks temporarily hindered gastric proteolysis but ultimately achieved sufficient intestinal hydrolysis(>76%)to ensure nutrient bioavailability.Ink-C was identified as the optimal formulation,harmonizing printability,swallow-safe textures,and digestibility.This work highlights the potential of hydrocolloid-engineered 3D printing to advance personalized nutrition for dysphagia management,offering scalable solutions to improve dietary diversity and clinical outcomes in aging populations.
基金supported by the National Natural Science Foundation of China(32372385)。
文摘In this study,the mechanism of zinc ions(Zn^(2+))effects on myofibrillar protein(MP)constitutive relationships and gel properties was investigated,and then the influence of Zn^(2+)on the edible quality of mutton meat products in the actual meat production process has been studied.The result showed that the protein solubility,emulsification properties,and particle size of samples supplemented Zn^(2+)decreased significantly(P<0.05)compared with the control group.Fourier transform infrared spectra and scanning electron microscope images found that a high concentration of Zn^(2+)(>0.6 mg/L)reduced the stability of the gel structure.Chemical force and molecular docking confirmed that Zn^(2+)increased the ionic and disulfide bonds of MP,and predicted the binding site between MP and Zn^(2+).With the increase in Zn^(2+)concentration,the edible quality of the mutton product(texture,tenderness,and water retention)showed a trend of first slightly increasing and then decreasing.Then sensory evaluation results indicated that mutton products with added moderate Zn^(2+)scored higher.During the cooking process,adding 0.4 mg/L of Zn^(2+)can optimize the edible quality of lamb products.This study provided a theoretical basis for the utilization of Zn^(2+)in mutton and meat products.
基金supported by The Scientific and technological innovation capacity building project of Beijing Academy of Agriculture and Forestry Sciences(Grant Nos.KJCX20251011,PT2025-31)the National Natural Science Foundation of China(Grant No.32402610)Chinese Universities Scientific Fund(Grant Nos.2024TC162,2025TC154).
文摘Members of genus Chrysanthemum,comprising approximately 40 species,hold economic significance as edible,medicinal,and ornamental plants.Among these species,Chrysanthemum indicum and the cultivated chrysanthemum C.morifolium have been used for tea and traditional Chinese medicine to treat common cold symptoms,impaired vision,dizziness,and skin irritation.The medicinal properties of chrysanthemum are primarily derived from its bioactive compounds,including flavonoids.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research fi ndings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product fl avor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the fi eld of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘【Background】The application of beneficial-microbial seed soaking prior to sowing represents a novel technology that has not been employed in Lanzhou lily cultivation.We conducted an experiment to explore the impact of this soaking method on the fungal and bacterial community structures using next-generation sequencing technology(NGS).【Methods】Lily bulbs were soaked in a seed treating agent containing beneficial microbes(SP treatment)for 4 hours.Subsequently,they were planted in soil in July and sampled in September to assess plant growth,rhizosphere soil physicochemical properties,and microorganism community structures.In addition,we employed the software PICRUSt and FUNGuild to predict bacterial pathways and fungal functions.【Results】Under SP treatment,there were significant alterations in fungi and bacteria community structures,accompanied by improved soil nutrient status.Notably,the relative abundance of dominant microorganism groups,such as the fungi Basidiomycota,Pseudeurotium,Cladophialophora,Microascus,and Dactylonectria,as well as the bacteria Proteobacteria,Chloroflexi,Ochrobactrium,Lysobacter,and RB41,underwent notable changes.Microorganism function prediction results indicated a reduction in pathotrophic fungi(including plant pathogens)and an increase in endophytic and saprotrophic fungi under SP treatment.Among the top 20 metabolism pathways,80%were upregulated in SP treatment compared to the CK.【Conclusions】Seed soaking with beneficial microbial strain promotes the growth of Lanzhou lily bulbs.The beneficial microorganisms play a crucial role in regulating soil microbial structures,enhancing the accumulation of endophytic fungi,reducing the abundance of pathogens,and improving soil functions.Furthermore,specific microbial groups are found to be involved in maintaining soil health.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identifi cation;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
文摘Food Science of Animal Products(ISSN:2958-4124,e-ISSN:2958-3780)is a peer-reviewed,open access international journal that publishes the latest research findings in the field of animal-origin foods,involving food materials such as meat,aquatic products,milk,eggs,animal offals and edible insects.The research scope includes the quality and processing characteristics of food raw materials,the relationships of nutritional components and bioactive substances with human health,product flavor and sensory characteristics,the control of harmful substances during processing or cooking,product preservation,storage and packaging;microorganisms and fermentation,illegal drug residues and food safety detection;authenticity identification;cell-cultured meat,regulations and standards.
基金the Indonesian Ministry of Education,Culture,Research,and Technology(Kemendikbudristek)for the funding of this manuscript making through the PMDSU(Pendidikan Magister menuju Doktor untuk Sarjana Unggul)program based on decree number 0459/E5/PG.02.00/2024 and agreements/contracts number 048/E5/PG.02.00.PL/2024 and 2789/UN1/DITLIT/PT.
文摘Avocados,including the peels and seeds,have beneficial nutritional value and can be processed into oils.To understand the trends and promote the use of avocado waste,it is essential to ascertain the scientific contributions,productivity,quality,and gaps in the avocado oil research field.This research identifies the changes in the research trend over the last ten years compared to previous studies.Additionally,this study examines and summarizes the research question,significant study findings,and future directions for avocado oil research through an overview format.Results show that the market for avocado oil has been growing,received greater attention,and been extensively studied in the last 10 years as opposed to the preceding century.There is more collaborative research on this topic globally from 2014 to 2023 than from 1928 to 2013.The direction of avocado oil research has not changed significantly;rather,it has expanded from the foundational studies and become more focused.Surprisingly,recent advancements indicate a notable increase in the research topic of avocado oil adulteration,implying that such practices have become more prevalent in the last decade compared to earlier periods.Though research hotspots noted that avocado oil is still being tested on animals,such as rats,the use of avocado oil for cosmetic purposes was not emphasized till 1928–2013.Other persisting hotspots include avocado being tried for antioxidant or oxidative stress prevention,insulin resistance prevention,extraction,compositional analysis,and avocado oils being compared alongside other oils.
基金funded by the Russian Federation represented by the Ministry of Science and Higher Education,Russia,grant number 075-15-2022-1231 on 18.10.2022National Research Foundation(NRF),South Africa,grant number 150508Brazilian National Council for Scientific and Technological Development(CNPq),Brazil,grant number 440057/2022-1.
文摘Petrochemical plastics are widely used for food protection and preservation;however,they exhibit poor biodegradability,resisting natural degradation through physical,chemical,or enzymatic processes.As a sustainable alternative to conventional plastic packaging,edible films offer effective barriers against moisture,gases,and microbial contamination while being biodegradable,biocompatible,and environmentally friendly.In this study,novel active food packaging materials(in film form)were developed by incorporating starch,carrageenan,nanocellulose(NC),Aloe vera,and hibiscus flower extract.The effects of varying the matrix composition(26.5–73.5 wt.%starch/carrageenan),NC concentration(2.77-17.07 wt.%),and particle type(fibers or crystals)on the film structure and characteristics were analyzed using various methods.Scanning electron microscopy demonstrated good homogeneity and effective dispersion of NC within the blendmatrix.An increased carrageenan content in the filmimproved wettability,moisture absorption,solubility,and water vapor permeability.The mechanical properties of the films were enhanced by NC incorporation and higher carrageenan content.The developed films also exhibited effective UV radiation barriers and biodegradability.Films with low carrageenan content(less than 33.3%)and high NC content(7%,10% crystals or 10%,15% fibers)exhibited optimal properties,including enhanced water resistance,hydrophobicity,and mechanical strength,along with reduced water vapor permeability.However,the high water solubility and moisture absorption(above 55% and 14%,respectively)indicated their unsuitability as packaging materials for food products with wet surfaces and high humidity.The results suggest that these films are well suited for use as edible food packaging for fruits and vegetables.
文摘The trends of consuming or using eco-friendly,biodegradable products due to the change in the lifestyle of the people have led to the exploration of new sources from plants or animals.Seed mucilage(SeM)is an underexplored component of plants that can be brought into play to deal with such problems.Mucilage,a viscous polysaccharide that can be obtained when seeds like chia,flax,garden cress,and tomato get hydrated and form a slimy,gel-like substance around the seed coat,can be utilized due to its unique characteristics.It has been used in developing many products such as bio-based films,plant-based dressing wounds with antibacterial effects,a medium for oral drug delivery,edible coatings,etc.Primarily composed of soluble fiber,it exhibits effects on human health,including blood glucose management,cholesterol,weight reduction,antioxidant(AOx),and antimicrobial activity.It offers a range of functional properties,including emulsification,stabilization,foam formation,fat replacement,encapsulating agent,flocculation,coagulation,and medium for drug release.These attributes make SeM a suitable component for applications in various sectors like food and pharmacy.Further study in this field may open more opportunities to address environmental problems and contribute to sustainability.This review explores aspects of SeM,emphasizing its functional properties and highlighting its current as well as potential applications across various sectors.
文摘Traditional taxonomic sorting of samples into recognizable taxonomic units, such as morphospecies or morphotypes, is commonly relied upon in conservation biology and ethnobiological studies. However, understanding the criteria used for traditional nomenclature of fungi, particularly wild edible mushrooms across linguistic groups, remains limited, leading to frequent errors in species recognition. This study seeks to assess how linguistic affiliations influence the local naming of useful wild mushrooms, and is the first of its kind in Benin. In order to understand how local people recognize, classify and name mushrooms that develop in or close to their villages, 2234 respondents from five socio-linguistic groups across three geographical areas were interviewed. Structured and semi-structured interviews were conducted to gather data on the local naming criteria for edible wild mushrooms. Citation scores were recorded for both nomenclature criteria and species, considering variables such as linguistic groups, age, and language. Twenty-two nomenclature criteria were used by local people to name edible wild species. Strong similarity in classification and naming of species was shown in 97% of the languages, while 3% showed differing classification criteria. The Gur, Atlantic, and Mande linguistic groups demonstrated more comprehensive traditional taxonomic and nomenclatural knowledge, sharing six common criteria: texture, taste, size, kingdom (Fungi), form, and substrate. Overall, local populations possess extensive knowledge regarding the diversity of wild edible mushrooms in their environment.
