Revisiting the role of phospholipases in alzheimer's: crosstalk with processed food [0.03%]
revisiting磷脂酶在阿尔茨海默病中的作用：与加工食品的相互作用
Atharv Pethe,Siddhi Joshi,Tanveer Ali Dar et al.
Atharv Pethe et al.
Phospholipases such as phospholipase-A, phospholipase-B, phospholipase-C and phospholipase-D are important functional enzymes of the cell membrane responsible for a variety of functions such as signal transduction, production of lipid media...
Quinoa greens as a novel plant food: a review of its nutritional composition, functional activities, and food applications [0.03%]
藜麦叶作为新型植物食品的研究进展：营养成分、功能活性及应用前景综述
Huange Huang,Qiang Wang,Jianxin Tan et al.
Huange Huang et al.
Quinoa (Chenopodium quinoa Willd) is widely regarded as a versatile pseudo-cereal native to the Andes Mountains in South America. It has gained global recognition as a superfood due to its rich nutritional profile. While quinoa grains are w...
The green seaweed Ulva: tomorrow's "wheat of the sea" in foods, feeds, nutrition, and biomaterials [0.03%]
绿色海藻Ulva：明日的“海洋小麦”——在食品、饲料、营养和生物材料中的应用前景
Laurie C Hofmann,Sylvia Strauss,Muki Shpigel et al.
Laurie C Hofmann et al.
Ulva, a genus of green macroalgae commonly known as sea lettuce, has long been recognized for its nutritional benefits for food and feed. As the demand for sustainable food and feed sources continues to grow, so does the interest in alterna...
Strategic exploration of whole grain cereals in modulating the glycaemic response [0.03%]
全谷物对血糖反应调节的战略探索
Yingying Wu,Yanan Liu,Yuanqiang Jia et al.
Yingying Wu et al.
In the current context, diabetes presents itself as a widespread and complex global health issue. This study explores the significant influence of food microstructure and food matrix components interaction (protein, lipid, polyphenols, etc....
Gut microbiota-mediated metabolism of green tea catechins and the biological consequences: An updated review [0.03%]
肠道微生物介导的绿茶儿茶素代谢及生物学后果：综述更新
Chen Liu,Ren-You Gan,Daiwen Chen et al.
Chen Liu et al.
Multiple beneficial effects have been attributed to green tea catechins (GTCs). However, the bioavailability of GTCs is generally low, with only a small portion directly absorbed in the small intestine. The majority of ingested GTCs reaches...
Simon Van De Walle,Keshia Broucke,Marie-Christin Baune et al.
Simon Van De Walle et al.
Microalgae are booming as a sustainable protein source for human nutrition and animal feed. Nevertheless, certain strains were reported to have robust cell walls limiting protein digestibility. There are several disruption approaches to bre...
Compatibility of pulse protein in the formulation of plant based yogurt: a review of nutri-functional properties and processing impact [0.03%]
植物基酸奶配方中脉冲蛋白的兼容性：营养功能性质和加工影响的综述
Digvijay Verma,Pranav Vashisht,Prachi Pahariya et al.
Digvijay Verma et al.
With the increased environmental concerns and health awareness among consumers, there has been a notable interest in plant-based dairy alternatives. The plant-based yogurt market has experienced rapid expansion in recent years. Due to chall...
Cereal-based fermented foods as microbiota-directed products for improved child nutrition and health in sub-Saharan Africa [0.03%]
以麦片为基础的发酵食品作为微生物导向产品改善撒哈拉以南非洲儿童营养和健康
Marcel Houngbédji,Jonas Sveen Jespersen,Sègla Wilfrid Padonou et al.
Marcel Houngbédji et al.
Several strategies, programs and policies have long been developed and implemented to alleviate child malnutrition in sub-Saharan African countries. However, stunting and wasting still persist at an alarming rate, suggesting that alternativ...
Polysaccharide-polyphenol interactions: a comprehensive review from food processing to digestion and metabolism [0.03%]
多糖-多酚相互作用：从食品加工到消化和代谢的全面综述
Jingjing Liang,Hongcai Li,Mengzhen Han et al.
Jingjing Liang et al.
Most studies on the beneficial effects of polyphenols on human health have focused on polyphenols extracted using aqueous organic solvents, ignoring the fact that a portion of polyphenols form complexes with polysaccharides. Polysaccharides...
The non-covalent and covalent interactions of whey proteins and saccharides: influencing factor and utilization in food [0.03%]
乳清蛋白与糖类的相互作用：影响因素及其在食品中的应用
Yafei Zhang,Xiaoya Lin,Yiran Wang et al.
Yafei Zhang et al.
During the application of Whey proteins (WPs), they often have complex interactions with saccharides (Ss), another important biopolymer in food substrate. The texture and sensory qualities of foods containing WPs and Ss are largely influenc...