Foods, Vol. 13, Pages 1271: The Preparation and Characterization of Quinoa Protein Gels and Application in Eggless Bread Foods doi: 10.3390/foods13081271 Authors: Qianqian Xu Xinxia Zhang Zhongyu Zuo Ming Zhang Ting Li Li Wang The properties of xanthan gum protein gels composed of quinoa protein (XG-QPG) and ultrasound-treated quinoa protein (XG-UQPG) were compared for the preparation of high-quality quinoa protein gels. The gel qualities at different pH values were compared. The gels were used to produce eggless bread. Microscopically, the secondary structure of the proteins in XG-QPG (pH 7.0 ..read more

Foods, Vol. 13, Pages 1277: Effect of Microwave Treatment on Protease Activity, Dough Properties and Protein Quality in Sprouted Wheat Foods doi: 10.3390/foods13081277 Authors: Xiangyu Wang Mengyuan Zhao Panpan Shang Jing Liu Renyong Zhao In this study, the effects of microwave treatment on protease activity, dough properties and protein quality in sprouted wheat were investigated. Microwave treatment led to a significant (p < 0.05) reduction in protease activity in sprouted wheat. Proteases with a pH optimum of 4.4 (cysteine proteinases) were more susceptible to microwave heating ..read more

Foods, Vol. 13, Pages 1273: Effect of Neutral Protease on Freshness Quality of Shucked Pacific Oysters at Different Storage Conditions Foods doi: 10.3390/foods13081273 Authors: Lanxiang Su Wenge Yang Siyang Liu Chunhong Yuan Tao Huang Ru Jia Huamao Wei The aim of this study was to investigate the effect of neutral protease treatment on the biochemical properties of various parts of Pacific oysters (Crassostrea gigas) under different storage conditions. The mechanism of quality degradation in the mantle, adductor muscle, gill, and trunk of treated oysters stored at −1.5 &d ..read more

Foods, Vol. 13, Pages 1268: Ailanthus altissima Seed Oil—A Valuable Source of Lipid-Soluble Components with DNA Protective and Antiproliferative Activities Foods doi: 10.3390/foods13081268 Authors: Tsvetelina Andonova Zhana Petkova Olga Teneva Ginka Antova Elena Apostolova Samir Naimov Tsvetelina Mladenova Iliya Slavov Ivanka Dimitrova-Dyulgerova The present study is focused on the chemical and lipid composition of seed oil of the European ornamental and invasive wood plant Ailanthus altissima (Simaroubaceae). Total lipids, proteins, carbohydrates, ash, and moisture in the seeds were ..read more

Foods, Vol. 13, Pages 1270: Exploring the Influence of Origin, Harvest Time, and Cultivation Method on Antioxidant Capacity and Bioactive Compounds of Matcha Teas Foods doi: 10.3390/foods13081270 Authors: Karolina Jakubczyk Kinga Szymczykowska Joanna Kika Katarzyna Janda-Milczarek Joanna Palma Klaudia Melkis Rami Alshekh Dominika Maciejewska-Markiewicz Matcha, or powdered green tea, has been gaining popularity and is no longer consumed only in the form of infusions, finding new uses in gastronomy and the food industry. The range of teas available on the food market has expanded considerably; h ..read more

Foods, Vol. 13, Pages 1269: Dietary Factors and Risk of Gout: A Two-Sample Mendelian Randomization Study Foods doi: 10.3390/foods13081269 Authors: Guosen Ou Jialin Wu Shiqi Wang Yawen Jiang Yaokang Chen Jingwen Kong Huachong Xu Li Deng Huan Zhao Xiaoyin Chen Lu Xu Background: Dietary intervention is the preferred approach for the prevention and clinical management of gout. Nevertheless, the existing evidence regarding the influence of specific foods on gout is insufficient. Methods: We used two-sample Mendelian randomization for genetic prediction to analyze the relationship between the intake ..read more

Foods, Vol. 13, Pages 1272: Improvement of Raw and Pasteurized Milk Quality through the Use of Lactoperoxidase Systems (LPSs) along the Dairy Value Chain, under Real Conditions in Ethiopia Foods doi: 10.3390/foods13081272 Authors: Tigist Ashenafi Haftom Zebib Ashagrie Zewdu Woldegiorgis Lactoperoxidase systems (LPSs) can enhance the microbiological quality of raw milk when there is lack of cooling facilities. In this study, a total of 250 milk samples were collected from farmers, collectors, and factories. Experimental samples were both LPS-activated morning and overnight milk. The samples wer ..read more

Foods, Vol. 13, Pages 1274: Widely Targeted Metabolomics and Network Pharmacology Reveal the Nutritional Potential of Yellowhorn (Xanthoceras sorbifolium Bunge) Leaves and Flowers Foods doi: 10.3390/foods13081274 Authors: Haojie Sha Shouke Li Jiaxing Li Junying Zhao Dingding Su Yellowhorn (Xanthoceras sorbifolium Bunge) is a unique oilseed tree in China with high edible and medicinal value. However, the application potential of yellowhorn has not been adequately explored. In this study, widely targeted metabolomics (HPLC-MS/MS and GC-MS) and network pharmacology were applied to investigate the ..read more

Foods, Vol. 13, Pages 1276: Effects of Ultrasonic Treatment on Physical Stability of Lily Juice: Rheological Behavior, Particle Size, and Microstructure Foods doi: 10.3390/foods13081276 Authors: Si-Hai Han Jun-Kun Zhu Lei Shao Chong-Hui Yue Pei-Yan Li Zhou-Ya Bai Deng-Lin Luo The aim of this study was to investigate the rheological properties, particle size distribution, color change, and stability of lily juice under different ultrasonic treatment conditions (152 W, 304 W, 456 W, 608 W, and 760 W). The results showed that the lily juice exhibited non-Newtonian shear thinning behavior, and the ..read more

Foods, Vol. 13, Pages 1267: Contributions of Common Foods to Resveratrol Intake in the Chinese Diet Foods doi: 10.3390/foods13081267 Authors: Yichi Xu Mengxue Fang Xue Li Du Wang Li Yu Fei Ma Jun Jiang Liangxiao Zhang Peiwu Li Resveratrol is a polyphenolic compound with antioxidant and anti-inflammatory properties and therefore has potential health benefits for the prevention and treatment of a wide range of diseases, including cardiovascular disease, cancer, diabetes, and neurodegenerative diseases. The beneficial dose of resveratrol is between 30 and 150 mg. Although the health benefits of r ..read more