Download full-text PDF |
Source |
---|---|
http://dx.doi.org/10.1016/j.radonc.2016.09.004 | DOI Listing |
Int J Biol Macromol
January 2025
ICAR-National Institute of Abiotic Stress Management, Malegaon, Baramati, M.S., India.
Native banana starch (NS) has few limitations, such as poor solubility, low resistance to shear, temperature, and inconsistent retrogradation. This study investigates the effects of mono (α-amylase, pullulunase) and sequential enzymatic modifications of NS along with the application of ultrasound to enhance its functional attributes. Starch modified with α-amylase alone and along with ultrasound resulted the lowest amylose (20.
View Article and Find Full Text PDFCurr Biol
January 2025
Department of Translational Neuroscience, Wake Forest University School of Medicine, Winston-Salem, NC 27157, USA. Electronic address:
Flavor is the quintessential multisensory experience, combining gustatory, retronasal olfactory, and texture qualities to inform food perception and consumption behavior. However, the computations that govern multisensory integration of flavor components and their underlying neural mechanisms remain elusive. Here, we use rats as a model system to test the hypothesis that taste and smell components of flavor are integrated in a reliability-dependent manner to inform hedonic judgments and that this computation is performed by neurons in the primary taste cortex.
View Article and Find Full Text PDFFood Chem
January 2025
Department of Food Science, College of Food Science and Engineering, Jilin University, Changchun 130062, China. Electronic address:
Using of low-fat emulsion gels stabilized by quinoa protein (QP) for 3D food printing was limited by their defective rheological properties. The study was to explore the feasibility of using fucoidan (FU) to improve the printability and curcumin encapsulation stability of QP emulsion gel. The gels with 0.
View Article and Find Full Text PDFFood Chem
December 2024
Korea Food Research Institute, Wanju 55365, Republic of Korea; Department of Food Biotechnology, University of Science and Technology, Daejeon 34113, Republic of Korea. Electronic address:
The quality and safety of meat products are critical concerns in the food industry, and consumer demand for clean-label products is increasing. To meet these needs, this study aimed to develop a nitrite-free meat spread using an astaxanthin (0.04 wt%) and carvacrol (15 wt%) co-encapsulated emulsion (AE) and chitosan.
View Article and Find Full Text PDFSensors (Basel)
January 2025
School of Mechanical and Electrical Engineering, China Jiliang University, Hangzhou 310018, China.
Breast cancer (BC) is one of the most lethal cancers worldwide, and its early diagnosis is critical for improving patient survival rates. However, the extraction of key information from complex medical images and the attainment of high-precision classification present a significant challenge. In the field of signal processing, texture-rich images typically exhibit periodic patterns and structures, which are manifested as significant energy concentrations at specific frequencies in the frequency domain.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!