Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides [0.03%]
不同干燥方法对橡子分离多糖理化性质及抗氧化活性的影响
Shokouh Ahmadi,Mahmoud Sheikh-Zeinoddin,Sabihe Soleimanian-Zad et al.
Shokouh Ahmadi et al.
Our earlier studies showed that the Acorn Polysaccharides (AP), as a forest byproduct, have a good prebiotic properties and antioxidant activity, hence can be used as an ingredient to produce functional foods. Three drying methods (freeze, ...
Food nutrients as inherent sources of immunomodulation during COVID-19 pandemic [0.03%]
新冠肺炎流行期间食物营养作为内在的免疫调节来源
Siddharth Vishwakarma,Chirasmita Panigrahi,Sreejani Barua et al.
Siddharth Vishwakarma et al.
Severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2) - a novel coronavirus has rapid spread, and caused community infection around the globe. During the absence of a vaccine, people focused more on an immunity-boosting diet and need...
Nanoencapsulation of apigenin with whey protein isolate: physicochemical properties, in vitro activity against colorectal cancer cells, and bioavailability [0.03%]
乳清蛋白隔离纳米封装apgienin：物理化学性质，体外抗结肠癌细胞活性和生物利用度
Shan Hong,Vermont P Dia,Seung Joon Baek et al.
Shan Hong et al.
Incorporating lipophilic phytochemicals with anti-cancer activities in functional beverages requires an appropriate nanoencapsulation technology. The present objective was to encapsulate apigenin with whey protein isolate (WPI) utilizing a ...
Identification of lactoferrin-derived peptides as potential inhibitors against the main protease of SARS-CoV-2 [0.03%]
乳铁蛋白衍生肽作为SARS-CoV-2主蛋白酶的潜在抑制剂的识别
Wenzhu Zhao,Xin Li,Zhipeng Yu et al.
Wenzhu Zhao et al.
COVID-19 is a global health emergency that causes serious concerns. A global effort is underway to identify drugs for the treatment of COVID-19. One possible solution to the present problem is to develop drugs that can inhibit SARS-CoV-2 ma...
Evaluation of the persistence of SARS-CoV-2 (ATCC® VR-1986HK™) on two different food contact materials: flow pack polyethylene and polystyrene food trays [0.03%]
SARS-CoV-2（ATCC® VR-1986HK™）在两种不同食品接触材料上的持续性评估：流包装聚乙烯和聚苯乙烯食品托盘
Marta Castrica,Claudia Balzaretti,Dino Miraglia et al.
Marta Castrica et al.
Even though SARS-CoV-2's primary transmission pathway is person-to-person, the role played by surfaces and food contact materials in carrying viral RNA should be further explored. For this purpose, the study aimed to investigate the persist...
Impact of capsaicin on aroma release and perception from flavoured solutions [0.03%]
辣椒素对调味溶液香气释放和感知的影响
Ni Yang,Qian Yang,Jianshe Chen et al.
Ni Yang et al.
Capsaicin is the main component in chilli pepper, which contributes to the spiciness of the food. However, the role of capsaicin on aroma perception has been controversial in the literature. This is the first study exploring the impact of c...
Comparison of the carotenoid profiles of commonly consumed smear-ripened cheeses [0.03%]
常见涂抹成熟奶酪中类胡萝卜素组成的比较分析研究報告
Bhagya R Yeluri Jonnala,Paul L H McSweeney,Paul D Cotter et al.
Bhagya R Yeluri Jonnala et al.
The objective of this study was to identify the carotenoids imparting the orange colour to the rind, and pale yellow color to the core, of selected smear-ripened cheeses. The cheeses investigated were Charloe, Ashbrook, Taleggio, and Limbur...
Optimizing the production of vitamin D in white button mushrooms (Agaricus bisporus) using ultraviolet radiation and measurement of its stability [0.03%]
利用紫外线辐射优化白蘑菇(Agaricus bisporus)中的维生素D产量及其稳定性测量研究
Sarina Salemi,Ahmad Saedisomeolia,Fateme Azimi et al.
Sarina Salemi et al.
This study was conducted to determine the most efficient method to produce vitamin D in mushrooms using UV radiation. For this purpose, mushrooms were irradiated with UV-B and UV-C lamps from their caps, stems, both caps and stems (oblique)...
Harshavardhan Thippareddi,S Balamurugan,Jitendra Patel et al.
Harshavardhan Thippareddi et al.
The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in t...
Encapsulation of chia seed oil with curcumin and investigation of release behaivour & antioxidant properties of microcapsules during in vitro digestion studies [0.03%]
负载亚麻荠种子油和姜黄素的微胶囊的包封，及其在体外消化过程中抗氧化性能和释放行为的研究
Burcu Fırtın,Hande Yenipazar,Ayşe Saygün et al.
Burcu Fırtın et al.
In this study, it was aimed to investigate the effects of both using curcumin and microencapsulation method on in vitro release behaivour of chia seed oil and its antioxidant potential during simulated gastrointestinal (GI) tract. Maltodext...