Changes in physicochemical characteristics of wheat flour and quality of fresh wet noodles induced by microwave treatment

Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste.However, the development of FWN is limited by its short shelf life and high browning rate.It has been found that the quantity of original microorganisms in wheat flour produced by traditional method is relatively high, which is detrimental to the pr

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Comprehensive discovery of CRISPR-targeted terminally redundant sequences in the human gut metagenome: Viruses, plasmids, and more

Viruses are the most numerous biological entity, existing in all environments and infecting all cellular organisms.Compared with cellular life, the evolution and origin of viruses are poorly understood; viruses are enormously diverse, and Desserts most lack sequence similarity to cellular genes.To uncover viral sequences without relying on either r

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