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Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

With the global consumer demand for "healthy" and "delicious" food, plant-based cheese products are becoming a driving force in the food industry. Plant protein is the core component of plant-based cheese and plays a crucial role in shaping the overall flavor, texture, and nutritional value of plant-based cheese. However, it is very important to effectively utilize plant proteins to simulate the unique flavor and texture of traditional cheese, but there are many technical challenges in the actual production process. It is not easy to meet these key quality standards for plant-based cheese, not only because there are significant differences between plant-based protein and casein, but also because consumers are receptive to the unique flavor, excellent melting and stretching properties of traditional cheese. Therefore, exploring and developing efficient technological means to optimize the quality characteristics of plant-based cheese is crucial for driving its market growth. This article first conducts an in-depth analysis of the main components of plant-based cheese, with a focus on the key roles of plant-based proteins, starch, plant-based oils, and other key components. These ingredients not only provide necessary nutritional support, but also play a crucial role in shaping the flavor, texture, and overall quality of cheese. Subsequently, the system reviewed the production processes of two types of plant-based cheese currently available in the market. The first production method focuses on ingredient assembly, carefully mixing various ingredients in specific proportions, utilizing the functional characteristics and interactions of each ingredient to produce plant-based cheese with specific quality attributes. The inspiration for the second production process comes from the traditional way of making cheese, which uses soaking, coagulation, filtering and other steps to simulate the production process of traditional cheese, making plant-based cheese more similar in flavor and texture to traditional cheese. On this basis, the widely researched and applied types of plant proteins in the market were further introduced, and the structural and functional characteristics of these common protein sources and their impact on the overall quality of plant cheese were analyzed in detail. Different sources of plant protein exhibit significant differences in structure, function, and nutritional value, directly affecting the quality characteristics of plant cheese. In order to improve the application effect of plant protein in the production of plant cheese, this article explores various technical methods, especially physical and biological enzymatic hydrolysis and fermentation. Physical modification techniques (such as ultrasound, pulse, high pressure, etc.) can improve the solubility and stability of plant proteins; Enzyme processing technology utilizes specific biological enzymes to modify plant proteins, improving their processing performance and nutritional value; In addition, microbial fermentation can produce specific flavor compounds and functions. The components improve the overall quality of plant-based cheese through microbial metabolic activity. The application of these technological methods not only provides strong technical support for the research and production of plant-based cheese, but also provides effective solutions to meet the growing demand of consumers for "healthy" and "delicious" food. This article provides a review and analysis of the application of plant proteins in plant cheese, aiming to provide valuable insights and references for researchers and manufacturers in related fields. In addition, it is expected that there will be more technological innovations and breakthroughs in the future to drive the continuous progress and development of the plant-based cheese industry. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao is the property of Journal of Chinese Institute of Food Science & Technology Periodical Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Food Research & Development is the property of Food Research & Development Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Hemerocallis fulva is one of the most popular flowers rich in bioactive substances, such as polyphenols, flavonoids, and alkaloids anthraquinones, particularly on antioxidant, antidepressant and anticancer. The extraction of phenolic compounds and antioxidant properties can also greatly contribute to the popularization of H. flower in the agricultural industry. However, only a few reports were focused on the extraction, forms and antioxidant activities of phenolic compounds in the H. flower. The present study aims to explore the effects of different extraction on the content, composition and antioxidant activity of phenolic compounds in various Hemerocallis flowers. Five kinds of flowers with different colors (yellow, orange, red-orange, jujube red, and bright red) were selected as raw materials. Three processing treatments (ultrasound, enzymolysis-ultrasound, and fermentation-ultrasound) were also utilized to determine the content of total flavonoids, total polyphenols, and scavenging rate of free radicals. Furthermore, high-performance liquid chromatography was adopted to identify the free, conjugated, and bound fractions of phenolic compounds, where the relationship was also established between phenolic compounds and antioxidant activity. Specifically, the types of total flavonoids and polyphenols were as follows: 'Hongyingwu', '63#', 'Jianzhuanglilan', 'Meiguixiniu', and 'Taiyangwu'. The results showed that there was a significant difference (P＜0.05) of antioxidant activity in the different varieties of flowers, where the antioxidant activity was positively correlated with phenolic content. Furthermore, the antioxidant activities of flowers depended mainly on the varieties and extraction. More importantly, the vitamin C equivalents of DPPH (1,1-diphenyl-2-picrylhydrazyl) were 44.32, 40.63, 38.24, 37.64, and 35.60 mg/g, respectively, for the 'Hongyingwu', '63#', 'Jianzhuanglilan', 'Meiguixiniu' and 'Taiyangwu' under the fermentation-ultrasonic processing. The corresponding ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)) vitamin C equivalents were 39.74, 36.24, 30.88, 28.38 and 24.88 mg/g, respectively. The vitamin C equivalent of DPPH of 'Hongyingwu' increased from 38.24 mg/g by ultrasonic extraction to 41.49 mg/g by enzymatic ultrasonic extraction and 44.32 mg/g by fermentation-ultrasonic extraction. The vitamin C equivalent of ABTS of 'Hongyingwu' increased from 31.82 mg/g by ultrasonic extraction to 35.12 mg/g by enzymatic ultrasonic extraction and 39.74 mg/g by fermentation-ultrasonic extraction. Among the three fractions, the content of phenolic compounds in the free fraction was the highest, accounting for more than 75% of the total contents. Enzymatic hydrolysis and fermentation significantly (P＜0.05) improved the contents of most phenolic compounds in the free fraction of 'Hongyingwu'. Particularly, the p-Coumaric acid was newly detected, while the free quercetin content after fermentation reached three times that of the original. The Vitamin C equivalent of DPPH and ABTS free radical scavenging rate of free phenols increased from 40.53 and 35.57 mg/g for ultrasonic processing to 48.20 and 47.40 mg/g for fermentation-ultrasonic processing, respectively. Correlation analysis demonstrated that the chlorogenic acid, caffeic acid, quercetin, and rutin in the free fraction were highly correlated with the antioxidant activity, indicating a great contribution to antioxidant activity. The finding can provide a theoretical basis for the development and utilization of H. flower in functional foods and cosmetics. [ABSTRACT FROM AUTHOR]

Copyright of Modern Food Science & Technology is the property of Editorial Office of Modern Food Science & Technology and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The production of raw milk is a dynamic and continuous process. There can be some new changes in the quality of produced raw milk every day. A delay determination can occur in the product safety system when assessing veterinary drug residues in the subsequent procedure using the current detection data. The purpose of this study aims to construct an early warning system based on the full-scale historical data, which can be used to identify, control and evaluate veterinary drug residues in raw milk, and then make accurate judgments before risks occur. Three parts include in this system. 1) The raw milk samples from 50 pasture in Shanghai were first taken as the population to be sampled based on statistical principles. The population was divided into different parts in each pasture. The simple random sampling method means to take samples from various parts, and combine them to obtain the final screening sample. Specifically, the fresh milk samples from 50 pasture in Shanghai were taken once a week, and a total of 300 screening samples were obtained for 6 weeks in May and June. The screening results of veterinary drug residues in these raw milk samples indicated the contamination conditions of veterinary drugs during the sampling period. 2) The collected samples were then tested. The detection test was performed on the high performance liquid chromatography, high resolution time-of-flight tandem mass spectrometry(HPLC-TOF-MS/MS) by mixing standard working solutions. A total of steroidal veterinary drugs (12 types), glucocorticoids (6 types), sedatives and quinolones (5 types each) were detected in this study. There were 42 types of veterinary drug residues in total associated with 12 categories of veterinary drugs. Six veterinary drugs were detected in every batch: Thiabendazole, Altrenogest, Beclomethasone, Carazolol, Methyltesterone, and Norethandrolon, indicating the contamination of the veterinary drug in these pastures. 3) A risk warning system was finally constructed. When the number of collected samples was fixed for the screening of the veterinary drug residues in raw milk for each batch from the pastures, the number of prednisone detected（Pn）control chart can be chosen to establish a risk early warning system based on the results of screening of veterinary drug residues. During the 6-week screening, the Pn control chart showed a stable state. When the number of detected prednisone was 6 in the 7th week, it infers that the Pn control chart still showed a stable state. When the prednisone detection number was 10 in the 7th week, the Pn control chart was abnormal in the unsteady state, indicating the batch of samples triggered the warning. All the results show that the established risk warning system can be real-time monitor. This proposed system can play an early warning and preventive role in the occurrence of safety risks for the veterinary drug residues in raw milk. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Journal of Food Safety & Quality is the property of Journal of Food Safety & Quality Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In recent years, Jiaosu products on the market mainly include liquid, paste, powder, tablet and other product forms. Among them, Jiaosu powder with probiotics has become the promising variety of Jiaosu serial products due to its feature of easy preservation and friendly transportation. However, there are some issues with the existing product such as low density and activity, these issues restrict its development. Thus, Jiaosu powder containing probiotics with high density and activity has become one of the notable trends. In order to improve the viability of probiotics in Jiaosu powder and the activity of the product, preparation and optimization of high activity Jiaosu powder with probiotics and the bio-activity of the products was investigated in this study. Lactobacillus plantarum 1-33 (Lp 1-33) was used as the microbial starter culture. Firstly, high density cultivation was used for bacteria enrichment. and the fermentation broth was centrifuged to obtain the cell free supernatant and bacteria pellets. According to the different requirements of the drying effects of the supernatant and bacteria, this study combined two drying technique to reduce the cost and and maximize the protection effects. The cell free supernatant was treated by spray drying. The bacteria pellets were microencapsulated by endogenous emulsification with optimized calcium carriers and appropriate sodium alginate concentration and coating with chitosan to provide extra protection for the strain. Then the microcapsules were treated by vacuum freeze drying. Finally, the two products were mixed and pelleted as granules to form the Jiaosu powder. The microencapsulation efficiency (ME), gastrointestinal survival rate and release rate were used as indicators to investigate the protective effect of multiple protection techniques on biological activity. The results showed the endogenous emulsification was an effective method for microcapsulation using EDTA-Ca as the calcium carrier, 1.5% sodium alginate as the wall material, and 0.3% chitosan-sodium tripolyphosphate as the coating material. Under these conditions, the microencapsulation efficiency of prepared microcapsule was more than 80%; After treatment with artificial simulated gastric juice (SGJ) and simulated intestinal juice (SIJ) for 2 h, the survival rate of Lactobacillus plantarum 1-33 was more than 50%, and the release rate was greater than 90%. These results indicated large amounts of viable cells of Lactobacillus plantarum were obtained after acid stress of gastric juice and could be directional released in the intestinal tract. According to single factor and orthogonal experiment, the best formula of cryoprotectants was: 10% skim milk powder, 8% lactose, 1% sodium ascorbate, 1% sodium glutamate and the ratio of bacterial powder to cryoprotectant is 1:10. Then the prepared probiotics Jiaosu powder was stored at 30 °C for 3 months, and the amount of Lactobacillus plantarum 1-33 is still more than 9.5 lg(CFU·g-1); Compared with the pre-fermentation juice, free-radical scavenging activity of probiotics Jiaosu powder increased by nearly 20%. Through the above multiple active protection techniques, the survival rate and stress tolerance of bacteria are improved, and a new kind of probiotics Jiaosu powder with high density and high activity is obtained, which provides technical support for the subsequent industrial production. [ABSTRACT FROM AUTHOR]

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The regulation of gene expression in prokaryotes mainly occurs at the transcriptional level. Knowledge on the regulation of transcription in prokaryotes is conducive to understanding the mechanism of gene expression regulation. In recent years，with the breakthrough of molecular biology and related technologies，the research technology of transcriptional regulation has also been continuously developed. The technical methods and new developments of prokaryotic transcriptional regulation are reviewed in the present study，including electrophoretic mobility shift assay，DNase I footprinting technology，chromatin immunoprecipitation technology，microthermophoresis technology， isothermal titration calorimetry and bacterial one hybrid system，aiming to systematically understand the advantages/disadvantages and suitability of these methods，help researchers to better use the transcriptional regulation of prokaryotes for bringing great benefits to human life. [ABSTRACT FROM AUTHOR]