Improvement of 3D white chocolate printing molding effect with oleogels.

This study used oleogels to resolve unsolidified white chocolate in 3D printing. Because white chocolate cannot be shaped during 3D printing, the oleogel system is used to solve this problem. The printing parameters and accuracy in a 3D printing system were investigated by using different oleogels added to white chocolate as a material to enhance chocolate extrusion solidification, monoglycerides (MAG), sucrose fatty acid ester (SE) and hydroxypropyl methylcellulose (HPMC), and their effects on rheological characterization, bridging experiments, and optimal print parameters (material formulation, nozzle height, layer height and print speed) were compared.

Recombinant Streptomyces netropsis transglutaminase expressed in Komagataella phaffii (Pichia pastoris) and applied in plant-based chicken nugget.

Transglutaminase (TG, EC 2.3.2.

Circular Economy and Sustainable Recovery of Taiwanese Tilapia () Byproduct-The Large-Scale Production of Umami-Rich Seasoning Material Application.

In this study, umami-rich seasoning powder was produced from the offcuts of Taiwanese tilapia () by cooking concentration and spray drying of granules while yielding an abundance of glutamic acid (0.23 mg/100 g), glycine (0.10 mg/100 g), aspartic acid (0.

Investigation of the physicochemical properties of the thin slices of dried pork meat paper mixed with squid.

Globally, the Peruvian squid () has the highest productivity among squid species. However, due to its high-water content and astringent taste, it has limited fresh food value. This study used Peruvian squid meat as the primary material to prepare thin slices of dried squid meat paper mixed with pork.

Investigation of the optimal production conditions for egg white hydrolysates and physicochemical characteristics.

Unlabelled: This study aimed to investigate the potential of egg white protein hydrolysate (EWH) as a functional food by identifying the optimum production conditions for EWH with response surface methodology (the results of the sensory evaluation were considered as an essential quality indicator). At the same time, its physicochemical and biological activity was also evaluated. The optimal economic production conditions were selected: substrate concentration of 12.

Application of egg white hydrolysate (EWH) to improve frothing functionality of pasteurized liquid egg in large quantity production.

Sterilized Liquid Eggs (SLE) are convenient for the baking process by minimizing the food safety risks of fresh eggs. Although these advantages were encouraging, the thermal effects of the pasteurization process had a negative impact on the functionality of the egg whites, thus making them unattractive to the food industry. Therefore, our previous study found that adding 1-5% egg white hydrolysate (EWH) contributed to the foaminess and stability in SLE.

Production of -Cinnamic Acid by Immobilization of the BoPAL1 and BoPAL2 Phenylalanine Ammonia-Lyases on Electrospun Nanofibers.

Phenylalanine ammonia-lyase (PAL) catalyzes the nonoxidative deamination of phenylalanine to yield -cinnamic acid and ammonia. Recombinant BoPAL1/2 proteins were immobilized onto electrospun nanofibers by dextran polyaldehyde as a cross-linking agent. A central composite design (CCD)-response surface methodology (RSM) was utilized to optimize the electrospinning parameters.

Improvement of Foaming Characteristics and Stability of Sterilized Liquid Egg with Egg White Hydrolysate (EWH).

A pasteurized liquid egg leads to protein denaturation and degradation of processing properties, whereas non-pasteurized eggs may have food safety risks. If the negative impact of the pasteurization process on liquid eggs can be reduced, for example, the loss of stability and foamability, companies will be willing to purchase pasteurized eggs, thereby reducing food safety risks. Therefore, in this study, specific hydrolyzation conditions were used to produce egg white hydrolysate (EWH) with a lower molecular mass of amino acid and peptide fragments, and the effects of various concentration of EWH refilling on pasteurized liquid egg properties were investigated.

Enhancement of Agricultural Processed By-Products: Qualities Analysis of Fermentation Method in Gradient Salt Adding Treatment of Tuna Cooking Juice with Black Bean Koji Added.

Fish sauce is popular for fermenting food in Southeast and Eastern Asia, while black bean is used to ferment condiments in Taiwan. Researchers have recently investigated the use of fish and black bean sauce in places where combining both fish and black bean is rare. This study was focused on fish sauce made from concentrated tuna cooking juice mixed with black bean koji.

Developing New Health Material: The Utilization of Spray Drying Technology on Avocado ( Seed Powder.

Avocado () generates byproducts, especially the avocado seeds. Hence, the aim of this study was to investigate the potential utilization of avocado seed as a very important, high phenolic content, climacteric fruit with unique characteristics and high nutritional properties. As such, theantioxidative test is conducted, then spray drying is used to produce avocado seed powder.

Antioxidant effects of 14 Chinese traditional medicinal herbs against human low-density lipoprotein oxidation.

The relationship between the antioxidant activities and inhibitory effect of 14 Chinese medicinal herbs against oxidized low-density lipoprotein (LDL) formation was evaluated. Prolongation of the lag phase of LDL oxidation depended on the concentration of the herbs. The concentration of each herb that was able to prolong the lag time by about two-fold was calculated and expressed as doubling-time concentration.

Effect of Pleurotus eryngii stalk residue on the oxidative status and meat quality of broiler chickens.

Pleurotus eryngii stalk residue (PESR) is a byproduct of the edible portion of the fruiting body. The present study was conducted to evaluate the effects of PESR on the oxidative status and meat quality of broilers. Two hundred fifty 1-d-old male broilers (Arbor Acre) were evenly divided by gender and randomly allocated into control (corn-soybean meal diet) or 1.

Effect of Echinacea purpurea L. on oxidative status and meat quality in Arbor Acres broilers.

Background: Echinacea purpurea L. (EP) is a popular herbal antioxidant and immunomodulator. The present study was conducted to evaluate the effects of EP on meat quality and oxidative status in broilers.

The role of polyphenol oxidase and peroxidase in the browning of water caltrop pericarp during heat treatment.

The mechanism of browning involving enzymatic browning was investigated in the pericarp of water caltrop, an Asian vegetable popular for its taste and medicinal properties. Polyphenol oxidase (PPO) and peroxidase (POD) activities were determined in pericarp at various times and temperatures. Water caltrop consisted of 44.