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Light-based improvement technology for postharvest fruits and vegetables flavor and regulation mechanism: a review.
Crit Rev Food Sci Nutr
January 2025
College of Food Science, Shenyang Agricultural University, Shenyang, Liaoning, China.
Fruits and vegetables (FVs) are consumed by humans for the distinctive flavors. Postharvest flavor declines limit its edible and commercial value. Light, as a novel non-thermal technology, is becoming a key strategy for enhancing FVs flavor.
View Article and Find Full Text PDFPotential geographical distribution of and its two hosts in China under climate change.
Front Microbiol
January 2025
Hubei Provincial Engineering and Technology Research Center for Resources and Utilization of Microbiology, College of Life Science, South-Central Minzu University, Wuhan, China.
Introduction: The fungus is both edible and medicinal.
Methods: To acquire a thorough comprehension of its distribution in China, two host insects, and , were selected as biological factors potentially associated with its distribution, the ENMTools program was utilized to ascertain the principal environmental factors affecting the distribution of potentially suitable habitats. The possible geographic distributions in the present as well as in the 2030s, 2050s, and 2070s were then predicted using the optimized MaxEnt model.
Conservative mechanism through various rapeseed ( L.) varieties respond to heavy metal (Cadmium, Lead, Arsenic) stress.
Front Plant Sci
January 2025
College of Agriculture, Agricultural University of Hunan, Changsha, China.
Introduction: Heavy metal soil pollution is a global issue that can be efficiently tackled through the process of phytoremediation. The use of rapeseed in the phytoremediation of heavy metal-contaminated agricultural land shows great potential. Nevertheless, its ability to tolerate heavy metal stress at the molecular level remains unclear.
View Article and Find Full Text PDFStarch retrogradation in starch-based foods: Mechanisms, influencing factors, and mitigation strategies.
Int J Biol Macromol
January 2025
Institute of Spice and Beverage Research, Chinese Academy of Tropical Agricultural Sciences, Wanning 571533, China; Key Laboratory of Processing Suitability and Quality Control of the Special Tropical Crops of Hainan Province, Hainan 571533, China; Sanya Research Academy, Chinese Academy of Tropical Agriculture Science, Sanya 572019, China. Electronic address:
Starch-based foods are the most common foods in the daily diets. However, starch-based foods are prone to starch retrogradation, resulting in texture hardening, taste deterioration and nutrient loss. This paper reviewed the mechanisms and the influencing factors of starch retrogradation in starch-based foods, and the strategies to mitigate it.
View Article and Find Full Text PDFOrganoleptic properties and neuroimaging response on the perception of edible gels.
Heliyon
January 2025
Institute of Marketing, Trade and Social Studies, Faculty of Economics and Management, Slovak University of Agriculture, 949 76, Nitra, Slovakia.
The rapidly increasing number of elderly people in the world highlights the need for the development of innovative foods with modified textures that do not expose the elderly to the risks associated with food consumption (risk of aspiration, suffocation, and chocking). Providing specific food such as edible gel for the elderly population and the study of their properties is a challenge for the scientific community. There are some available gels in the supermarkets destined for the sports population, with specific texture and technological properties that could be used and extrapolated for senior people.
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