Journal of Experimental Food Chemistry

Fragrant rice is highly prized for its distinctive aroma, which significantly influences consumer preferences and market value. Nitrogen application at the booting stage has been proposed as a strategy to enhance aroma in fragrant rice varieties. This study investigates the impact of additional nitrogen fertilization at the booting stage on aroma compounds in fragrant rice. Through field trials and sensory evaluations, the research aims to elucidate the mechanisms underlying aroma enhancement and optimize nitrogen application rates for maximum aroma development. Results demonstrate that additional nitrogen at the booting stage promotes the biosynthesis of aroma compounds, particularly 2-acetyl-1-pyrroline (2-AP), a key contributor to fragrant rice aroma. The optimized nitrogen application protocol offers valuable insights for rice growers and breeders seeking to produce fragrant rice varieties with superior aroma quality, thereby enhancing market competitiveness and consumer satisfaction.

Carrageenan, a common additive in processed meat products, has raised concerns due to its potential health effects and regulatory implications. This study investigates the application of lectin histochemistry for the detection of carrageenan in meat products. Lectins, carbohydrate-binding proteins, offer specificity and sensitivity for detecting carrageenan residues in tissue samples. The research aims to develop a reliable method for carrageenan detection in meat products, addressing challenges related to sample preparation, staining protocols and interpretation of results. Results demonstrate the feasibility of lectin histochemistry as a sensitive and specific technique for detecting carrageenan in meat matrices. This approach provides valuable insights for regulatory agencies, food manufacturers and consumers concerned about the presence of carrageenan in processed meat products, ensuring compliance with labeling requirements and safeguarding public health.

Wheat protein, particularly gluten, plays a pivotal role in determining the quality of noodles and other wheat-based products. Recent research has focused on understanding the complex interactions between wheat protein and other food components, as well as their impact on the gluten network and noodle characteristics. This paper reviews recent developments in this field, highlighting advancements in analytical techniques, processing technologies and ingredient modifications. Key findings include the influence of wheat protein composition, enzymatic modifications and ingredient interactions on gluten network formation and noodle texture. Insights from these studies provide valuable guidance for optimizing noodle quality, enhancing nutritional value and addressing consumer preferences. Future research directions are also discussed, aiming to further elucidate the intricate mechanisms underlying wheat protein functionality and its implications for noodle production and quality assurance.

Date Seed Protein Concentrate (DSPC) is an emerging functional food ingredient rich in proteins, fibers and antioxidants, derived from date seeds, a by-product of date fruit processing. This study investigates the potential of high-intensity ultrasonic treatment to enhance the functionality of DSPC. The research focuses on optimizing ultrasonic treatment parameters to improve DSPC solubility, emulsifying properties and foaming capacity. Results demonstrate that ultrasonic treatment significantly enhances DSPC functionality by disrupting protein aggregates and promoting protein unfolding. The optimized parameters offer valuable insights for the food industry to harness the full potential of DSPC as a sustainable and nutritious ingredient in various food formulations. This research contributes to advancing processing techniques for plant-based protein concentrates, addressing the demand for functional food ingredients with enhanced nutritional and functional attributes.