Research Keyword: food quality

Headspace Solid-Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry as a Powerful Analytical Tool for the Discrimination of Truffle Species According to Their Volatiles

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This study analyzed the aromatic compounds in two types of Greek truffles to distinguish between them. Researchers used a technique called headspace solid-phase microextraction combined with gas chromatography to identify 45 different volatile compounds. The study found specific aromatic markers that uniquely identify each truffle species, demonstrating that this analytical approach can reliably differentiate between truffle types based on their smell.

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Targeted metabolomic and transcriptomic reveal the regulatory network of ultrasound on polyphenol biosynthesis in tender coconut flesh during storage

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Researchers studied how ultrasound treatment affects the polyphenolic compounds (natural antioxidants) in coconut flesh during storage. By analyzing both the chemicals and genes involved, they found that ultrasound helps preserve important polyphenols like catechin and epicatechin by controlling the expression of genes that break them down. This discovery could help extend the shelf life of tender coconut products and maintain their nutritional value.

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Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes

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This study compared seven different methods for drying a medicinal mushroom called O. raphanipes to determine which best preserves its flavor and nutrients. Researchers found that freeze-drying and ultrasound-assisted hot air drying at lower temperatures were most effective at maintaining the mushroom’s taste-enhancing compounds and appearance. The findings provide practical guidance for commercial production of this nutritious mushroom.

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Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom

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This study examined how a protease enzyme extracted from Cordyceps militaris mushrooms can tenderize tough meat from older laying hens. When applied as a marinade at 4-6% concentration, the mushroom enzyme activated the meat’s natural tenderizing enzymes and improved texture comparable to commercial papain. The treatment also enhanced the savory umami taste while limiting damage to connective tissue, offering a natural alternative for improving affordable spent hen meat.

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Improved Real-Time Detection Transformer with Low-Frequency Feature Integrator and Token Statistics Self-Attention for Automated Grading of Stropharia rugoso-annulata Mushroom

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This research presents an improved artificial intelligence system for automatically grading Stropharia rugoso-annulata (wine cap) mushrooms based on their size and quality. The new system uses advanced computer vision techniques to analyze mushroom images in real-time, achieving 95.2% accuracy while being efficient enough to run on smaller computing devices used in food processing facilities. By combining wavelet analysis for capturing overall mushroom shape with a streamlined attention mechanism, the system successfully grades mushrooms faster and more consistently than manual sorting, potentially reducing labor costs in industrial mushroom production.

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