Recent Advances in 3D Food Printing: A Review with Focus on Personalized Nutrition and Functional Food Applications [0.03%]
三维食品打印的最新进展：个性化营养与功能性食品应用综述
Rasheeda Meembidi,Mohan Chitradurga Obaiah,Remya Sasikala et al.
Rasheeda Meembidi et al.
The 3D printing technique offers immense opportunities to manufacture foods tailored to individual preferences, with added benefits to address malnutrition. Malnutrition is a major public health issue that impedes the development of nations...
Effect of Chitin-Glucan Hydrogel Coating on Shelf Life of Kashar Cheese [0.03%]
壳聚糖-葡聚糖水凝胶涂层对卡夏尔奶酪货架期的影响
Özge Aslan,Arzu Cagri-Mehmetoglu
Özge Aslan
Research background: The study investigates the use of chitin-glucan-based hydrogel (hereafter referred to as the hydrogel), obtained from Aspergillus niger mycelia grown on biological waste, to extend the shelf life of f...
Effect of Lachnum YM156 Polyphenol on STAT3/COX-2 Signal Pathway and Gut Microbiota in Mice with N-Nitrosodiethylamine-Induced Hepatic Injury [0.03%]
乳酸菌YM156多酚对N-亚硝基二乙胺致肝损伤小鼠STAT3/COX-2信号通路及肠道菌群的影响
Tingting Chen,Dong Liu,Ming Ye
Tingting Chen
Research background: Global food security faces increasing threats from chemical contaminants, with N-nitrosodiethylamine (NDEA) emerging as a potent hepatotoxicant of significant concern. NDEA-induced hepatic injury caus...
Snacks Fortified with Protein Concentrate from Spotted Goatfish (Pseudupeneus maculatus) and Passion Fruit (Passiflora edulis) Shell Flour [0.03%]
添加饰斑拟鳂和玛米果壳粉浓缩蛋白的零食
Ana Beatriz Benevides,Rodrigo Pinheiro Crasto Amaral,Eloá Dandara Carvalho da Silva et al.
Ana Beatriz Benevides et al.
Research background: Spotted goatfish (Pseudupeneus maculatus) is of significant economic importance on the coast of Pernambuco, Brazil, being relevant in domestic and export markets. The fish is exported in different for...
Decolorized and Undecolorized Ethanol Extracts of Ginggiyang (Leea aequata L.) Leaves as Effective Preservatives of Edible Products [0.03%]
脱色和未脱色的棱腺藤叶乙醇提取物作为食品防腐剂的效果研究
Purwaniati Purwaniati,Rahmana Emran Kartasasmita,Maria Immaculata Iwo et al.
Purwaniati Purwaniati et al.
Research background: The global increase in population has led to a corresponding rise in the production of edible products and chemical preservatives. However, chemical preservatives are often associated with adverse hea...
Replacing Hydrogenated Fat in Cookies with Oleogels Based on Butia odorata Seed Oil and Beeswax [0.03%]
采用库亚塔果仁油和蜂蜡基橄榄凝胶替代饼干中的氢化脂肪
Cristina Jansen-Alves,Elder Pacheco da Cruz,Rosinei Silva Santos et al.
Cristina Jansen-Alves et al.
Research background: Hydrogenated fats are widely used to improve texture, flavor, and shelf life in processed foods, but their excessive consumption contributes to cardiovascular diseases. While Butia seed oil contains s...
Quality Characteristics and Storage Stability of Guava Nectar Formulated with Natural Sweeteners [0.03%]
天然甜味剂山竹浓浆的品质特性及贮藏稳定性研究
Muskaan Gupta,Swati Kapoor,Manju Bala et al.
Muskaan Gupta et al.
Research background: Recently, extensive use of refined sugars and artificial sweeteners has led to negative health implications. Therefore, this study explores natural or unrefined sweeteners such as honey, date syrup an...
Effect of Apigenin-Enriched Elsholtzia splendens Flower Extract on Lipid and Reactive Oxygen Species (ROS) Accumulation in 3T3-L1 Cells and Caenorhabditis elegans [0.03%]
菊花叶提取物王不留行花富木犀草素提取物的降脂和抗氧化作用及机制研究
Seulbi Lee,Soo-Im Choi,Miran Jang
Seulbi Lee
Research background: In the case of obesity, enlarged adipocytes cause an imbalance in lipid metabolism and increased oxidative stress, leading to excessive production of reactive oxygen species (ROS). ROS contribute to m...
Assessment of Quality Indices in Japanese Quince (Chaenomeles japonica L.) Juice and Concentrate: Evaluating the Impact of Hydrolytic Enzymes and Clarifiers [0.03%]
日樱果实果汁及浓缩汁品质评价指标体系构建及酶解和澄清工艺对其影响研究
Dalija Segliņa,Inta Krasnova,Vitalijs Radenkovs et al.
Dalija Segliņa et al.
Research background: Japanese quince (Chaenomeles japonica L.) is known for its relatively high contents of bioactive compounds, including phenolics, vitamin C, organic acids, dietary fibre and pectins. Its acidic nature ...
Impact of Aromatic Extracts on Chemical Profile and Sensory Perception of Bread [0.03%]
芳香提取物对面包化学成分和感官特性的影响
Liege A Pascoalino,Eliana Pereira,Elisabete Ferreira et al.
Liege A Pascoalino et al.
Research background: Aromas are known to influence human stimulation, mood and, consequently, food choices and decision-making. In recent years, there has been growing interest in incorporating natural plant-derived extra...