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This study investigated the fermentation of isolated soy glycinin by using the Lactiplantibacillus plantarum B1-6 strain, its reduction effect on immunoglobulin E (IgE) reactivity, the relationship with protein aggregation/gelation state and conformational changes. Fermentation was performed under different glycinin concentrations (0.1%, 0.5%, 1% and 2%, w/v) and varied fermentation terminal pH levels (FT-pH) (pH 6.0, 4.5, 4.0 and 3.5). L. plantarum B1-6 showed potency in reducing immunoreactivity to 0.10-69.85%, as determined by a sandwich enzyme-linked immunosorbent assay. At a FT-pH of 6.0 and 4.5, extremely low IgE reactivity (0.1-22.32%) was observed. Fermentation resulted in a great increase (2.31-6.8-fold) in particle size and a loss of intensity in A3 and basic subunits. The conformation of glycinin was altered, as demonstrated by improved surface hydrophobicity (1.33-7.39-fold), decreased intrinsic fluorescence intensity and the α-helix structure. Among the four selected concentrations, glycinin at 1% (w/v, G-1) evolved the greatest particles during fermentation and demonstrated the lowest immunoreactivity. Principal component analysis confirmed that particle size, intrinsic fluorescence intensity, α-helix and ionic bond were closely related to immunoreactivity reduction.To investigate the effect of welsh onion on taste components and sensory characteristics in porcine bone soup, the stewing condition was as follows the material-liquid ratio (m/V) was 11, the stewing time was 5.0 h, and the ratio of welsh onion was 2.5%. Then, the content of taste components was measured. The content of free amino acids in porcine bone soup with welsh onion (PWS) was higher than the sum of welsh onion soup (WS) and porcine bone soup (PS); particularly, the umami amino acids increased by 35.73% compared with PS. Significant increases in four organic acids (lactic acid, pyroglutamic acid, citric acid and ascorbic acid), two 5'-nucleotides (5'-AMP and 5'-GMP) and three mineral elements (K, Ca and Mg) were observed in PWS. Compared with PS, the equivalent umami concentration (EUC) value was increased from 79.09 to 106.47 mg MSG/100 g in PWS, which was due to the high content of umami amino acids and the synergistic effect with 5'-nucleotides. The results of the sensory analysis indicated a certain enhancement of umami taste in PWS, and the sweet and salty tastes were also increased with the addition of welsh onion. The correlation analysis was consistent with the variation of the components tested above.Fruits provide various vitamins to the human body. The chemical properties of fruits provide useful information to researchers, including determining the ripening time of fruits and the lack of nutrients in them. Conventional methods for determining the chemical properties of fruits are destructive and time-consuming methods that have no application for online operations. For that, various researchers have conducted various studies on non-destructive methods, which are currently in the research and development stage. Thus, the present paper focusses on a non-destructive method based on spectral data in the 200-1100-nm region for estimation of total soluble solids and BrimA in Gala apples. The work steps included (1) collecting different samples of Gala apples at different stages of maturity; (2) extracting spectral data of samples and pre-preprocessing them; (3) measuring the chemical properties of TSS and BrimA; (4) selecting optimal (effective) wavelengths using artificial neural network-simulated annealing algorithm (ANN-SA); and (5) estimating chemical properties based on partial least squares regression (PLSR) and hybrid artificial neural network known as the imperialist competitive algorithm (ANN-ICA). It should be noted that, in order to investigate the validity of the methods, the estimation algorithm was repeated 500 times. In the end, the results displayed that, in the best training, the ANN-ICA predicted the TSS and BrimA with correlation coefficients of 0.963 and 0.965 and root mean squared error of 0.167% and 0.596%, respectively.Mini fruits and vegetables (MFV) are pocket fruits and vegetables whose shape and volume are significantly smaller than those widely sold and well-known normal fruits and vegetables (NFV) on the market. Through the research on the market status and consumption trends of MFV, it was found that MFV have recently become a new market favorite. However, compared with NFV, there was found to be no relevant data on sensory quality, nutritional value, safety, etc. of MFV; this could indicate low consumer awareness of MFV, which in turn affects their planting and sales choices, as well as the market scale remaining small. In this context, six MFV with high degree of marketization were selected and compared with their corresponding NFV to evaluate the nutritional value, biological activity, and sensory properties. The results showed the nutritional value of MFV to be mainly related to their species. The nutritional value of MFV derived from immature, tender vegetables was generally lower than that of mature NFV. For example, the content of zeaxanthin in normal maize was 0.43 mg/kg, which was about 2.87 times that of mini maize (0.15 mg/kg). For newly cultivated mini varieties, their nutritional value often had different trends and rules compared with NFV. The nutritional value obtained by consuming MFV is not equal to that obtained by consuming the corresponding NFV of the same weight.Adjusting beneficial gas concentrations in real time in response to changing storage conditions is important for fresh produce, especially throughout the supply chain when temperature abuse occurs frequently. In this study, a controlled-ventilated box for bulk transportation of fresh produce was demonstrated and tested under variable temperatures. The presented system comprised a rigid container with a miniature blower installed in the opening of its wall for facilitating the gas exchange and an additional wall opening with a metal tube protruding into the inner container's space. The in-package atmosphere was formed by the balance between the respiratory activity of the produce and the influx of fresh air through the wall openings, regulated by switching the blower ON or OFF. The mass transfer coefficient for metal tubes of different dimensions was measured under modified atmosphere featuring 15% CO2 and 5% O2 at 10 °C. The addition of an air blower increased the mass transfer coefficient by at least 100 times. A further storage trial with cherries was successfully performed at 10 °C and 20 °C. The demonstrated trial featured some significant inputs to increase the knowledge about better storage of fresh produce throughout the supply chain and storage.This study examines ultraviolet-C (UV-C) treatment supplementation as a means of inhibiting the senescence of pepino fruit after harvest. Aminocaproic solubility dmso Pepino fruits were subjected to 1.5 kJ/m2 UV-C treatments and then packed and stored at 10 °C for 28 d. Results showed that 1.5 kJ/m2 UV-C treatment had the greatest ability to maintain firmness, and reduced the level of respiration and ethylene production. Further analysis indicated that the 1.5 kJ/m2 UV-C treatment maintained the content of total soluble solids (TSS), chlorophyll, vitamin C, flavonoids, and total phenolics. Lower levels of malondialdehyde (MDA) and higher levels of antioxidant enzyme activity were found in UV-C treated fruit during storage. An electronic nose (E-nose) and headspace-gas chromatography-mass spectrometry (HS-GC-MS) was used to determine volatile compounds. Results revealed that the UV-C treatment may promote the synthesis of a large number of alcohols and esters by maintaining the overall level of acids, aldehydes, and esters in fruits. This may contribute to the maintenance of the flavor of harvested fruits. In conclusion, 1.5 kJ/m2 UV-C treatment was demonstrated to be an effective treatment for the maintenance of the sensory, nutritional, and flavor parameters of pepino fruit.M. biceps femoris (BF), m. semimembranosus (SM) and m. semitendinosus (ST) from fresh pork ham were evaluated for characteristics of quality after cooking to an internal endpoint temperature of 62 °C or 73 °C. Fresh ham muscles from the left side (N = 68) were cut into 2.54 cm thick chops and allocated to cooking loss, Warner-Bratzler shear force (WBSF), pH and instrumental cooked color analysis. Cooking losses were greater (p less then 0.0001) for SM and chops cooked to an internal temperature of 73 °C (p less then 0.0001), whereas WBSF did not differ (p = 0.2509) among the three muscles, but was greater (p less then 0.0001) in chops cooked to 73 °C. Fresh muscle's pH was greater (p less then 0.05) in ST than BF or SM. Lastly, the interactive effect (p less then 0.05) of muscle × endpoint temperature for ST chops cooked to 73 °C was lighter (L*), but, when cooked to 62 °C, they were more red (a*), more yellow (b*) and incurred less color change from red to brown than BF or SM. The current results suggest it is plausible for BF, SM and ST to be considered for alternative uses instead of traditional value-added manufacturing.Inner Mongolian cheese is a traditional dairy product in China. It is produced without rennet, using naturally acidified milk that is simmered to achieve whey separation. In order to analyse the impact of simmering on the microbial community structure, high-throughput sequencing was performed to obtain bacterial 16S rRNA sequences from cheeses from the Ordos (ES), Ulanqab (WS), Horqin (KS) and Xilingol (XS) grasslands of Inner Mongolia. The relative abundance of an unexpected microorganism, Thermus thermophilus, ranged from 2% to 9%, which meant that its dominance was second only to that of lactic acid bacteria (LABs). Genome sequencing and fermentation validation were performed in T. thermophilus N-1 isolated from the Ordos, and it was determined that T. thermophilus N-1 could ingest and metabolise lactose in milk to produce lactate during the simmering process. T. thermophilus N-1 could also produce acetate, propionate, citrate and other organic acids through a unique acetate production pathway and a complete propionate production pathway and TCA cycle, which may affect texture and flavour development in Inner Mongolian cheese. Simultaneously, the large amount of citrate produced by T. thermophilus N-1 provides a necessary carbon source for continuous fermentation by LABs after the simmering step. Therefore, T. thermophilus N-1 contributes to cheese fermentation as a predominant, thermophilic, assistant starter microorganism unique to Chinese Inner Mongolian cheese.In the context of the ongoing debate on front-of-pack labels (FOPL), extant research highlights a lack of clear indications on which label is most effective in increasing consumers' knowledge of food nutritional quality, and in favoring informed food choices. In this study, we have compared the effects of two different labels, one nutrient-specific label (i.e., NutrInform Battery) and one summary label (i.e., Nutri-Score), in terms of consumers' "subjective understanding" and "liking". Our work advances prior research on FOPL performance by focusing on two different countries-which have different socio-political contexts and which, from previous studies, present limited evidence on the topic-Slovenia, currently utilizing the Protective Food logo, and the Netherlands, who has recently adopted the Nutri-Score. The study also confirms, in line with previous research, a higher effectiveness of the nutrient-specific label, NutrInform Battery, on all analyzed dimensions in tested countries, when compared to the summary label, Nutri-Score.