Valorization of wastes and by-products of nuts, seeds, cereals and legumes processing [0.03%]
坚果、油料种子、谷物和豆类加工废弃物及副产物的综合利用价值
Gizem Sevval Tomar,Rukiye Gundogan,Asli Can Karaca et al.
Gizem Sevval Tomar et al.
Wastes and by-products of nuts, seeds, cereals and legumes carry a unique potential for valorization into value-added ingredients due to their protein, dietary fiber, antioxidant, vitamin and mineral contents. The most crucial factor in the...
Gulay Ozkan,Deniz Günal-Köroğlu,Esra Capanoglu
Gulay Ozkan
Fruit and vegetable processing by-products and wastes are of great importance due to their high production volumes and their composition containing different functional compounds. Particularly, apple, grape, citrus, and tomato pomaces, pota...
Caffeine and sport [0.03%]
咖啡因与运动
Bryan Saunders,Larissa Registro da Costa,Ricardo Augusto Silva de Souza et al.
Bryan Saunders et al.
Caffeine is a trimethylxanthine found in coffee and several other foods and beverages. Its stimulatory effects make it an interesting strategy to boost performance for athletic populations. Scientific evidence supports its efficacy to impro...
Tackling food allergens-The role of food processing on proteins' allergenicity [0.03%]
应对食品过敏原-食品加工对蛋白质致敏性的作用
Ricardo N Pereira,Rui M Rodrigues,Daniel A Madalena et al.
Ricardo N Pereira et al.
This chapter examines how innovative and emerging food processing technologies, such as those that use heat, electricity, electromagnetic waves, and pressure, can modify protein denaturation, aggregation, and intermolecular interactions pat...
Nanostructured steady-state nanocarriers for nutrients preservation and delivery [0.03%]
用于营养物质保护和递送的纳米结构化稳态纳米载体
Mingqian Tan,Xuedi Zhang,Shan Sun et al.
Mingqian Tan et al.
Food bioactives possess specific physiological benefits of preventing certain diet-related chronic diseases or maintain human health. However, the limitations of the bioactives are their poor stability, lower water solubility and unacceptab...
Patricia Castellano,Constanza Melian,Carla Burgos et al.
Patricia Castellano et al.
Food preservation technologies face the challenge of extending product shelf life applying different factors to prevent the microbiological spoilage of food and inhibit/inactivate food borne pathogens maintaining or even enhancing its quali...
Novel plant-based meat alternatives: Implications and opportunities for consumer nutrition and health [0.03%]
新型植物基肉类制品：对消费者营养和健康的含义及机遇分析
Yaqin Wang,Ching Jian
Yaqin Wang
Against the backdrop of the global protein transition needed to remain within planetary boundaries, there is an influx of plant-based meat alternatives that seek to approximate the texture, flavor and/or nutrient profiles of conventional an...
Carmen Lammi
Carmen Lammi
Cardiovascular disease (CVD) is a major cause of deaths in industrialized countries and a constantly growing cause of morbidity and mortality worldwide Hypercholesterolemia is one of the main risk factors for CVD progression that may be pre...
Jieyao Yu,Kangyi Zhang,Yijun Wang et al.
Jieyao Yu et al.
As one of the most consumed non-alcoholic beverages in the world, tea is acclaimed for its pleasant flavor and various health benefits. Different types of tea present a distinctive flavor and bioactivity due to the changes in the compositio...
Li Xiao,Shaolong Feng,Xiaonan Lu
Li Xiao
Food contaminant is a significant issue because of the adverse effects on human health and economy. Traditional detection methods such as liquid chromatography-mass spectroscopy for detecting food contaminants are expensive and time-consumi...