Exploring the impact of high pressure processing on the characteristics of processed fruit and vegetable products: a comprehensive review [0.03%]
高压处理对加工果蔬产品特性影响的研究进展综述
Rajpreet Kaur Goraya,Mohit Singla,Robin Kaura et al.
Rajpreet Kaur Goraya et al.
Consumers are increasingly interested in additive-free products with a fresh taste, leading to a growing trend in high pressure processing (HPP) as an alternative to thermal processing. This review explores the impact of HPP on the properti...
Enterolignans: from natural origins to cardiometabolic significance, including chemistry, dietary sources, bioavailability, and activity [0.03%]
肠原木脂素：从天然来源到心代谢意义，包括化学、膳食来源、生物利用度和活性
Emily P Laveriano-Santos,Carlos Luque-Corredera,Marta Trius-Soler et al.
Emily P Laveriano-Santos et al.
The enterolignans, enterolactone and enterodiol, the main metabolites produced from plant lignans by the gut microbiota, have enhanced bioavailability and activity compared to their precursors, with beneficial effects on metabolic and cardi...
Microbial tryptophan catabolism as an actionable target via diet-microbiome interactions [0.03%]
通过饮食-微生物组相互作用调控色氨酸代谢的新靶点
Zhan Huang,Jerry M Wells,Vincenzo Fogliano et al.
Zhan Huang et al.
In recent years, the role of microbial tryptophan (Trp) catabolism in host-microbiota crosstalk has become a major area of scientific interest. Microbiota-derived Trp catabolites positively contribute to intestinal and systemic homeostasis ...
Sustainable diets with plant-based proteins require considerations for prevention of proteolytic fermentation [0.03%]
基于植物的可持续蛋白质摄入需要考虑抑制蛋白水解发酵的重要性
Lidwien Boven,Renate Akkerman,Paul de Vos
Lidwien Boven
The human diet requires a more plant-based approach due to the exhaustive effects animal-based foods have on the environment. However, plant-based proteins generally miss a few or have a lower variety in essential amino acids and are more d...
In vitro strategies to understand the impact of oral intake on the bioavailability and bioactivity of peptides from brewing by-products [0.03%]
体外研究策略探究酿酒副产物多肽的口服摄入对其生物利用度和生物活性的影响
Rita Ribeiro-Oliveira,Carmen Diniz,Isabel M P L V O Ferreira
Rita Ribeiro-Oliveira
Bioactive peptides from brewer's spent grain (BSG) and brewer's spent yeast (BSY), two by-products of the brewing industry, have great potential as functional food ingredients, dietary supplements or nutraceuticals to reduce the risk of num...
Emerging non-invasive microwave and millimeter-wave imaging technologies for food inspection [0.03%]
新兴的食品检测无损检测微波和毫米波成像技术
Nathan Jeong,Yu Gan,Lingyan Kong
Nathan Jeong
The microwave and millimeter-wave (MMW) imaging technology is gaining increasing interest for food inspection. It allows for noninvasive, contactless, and fast scanning capabilities, while being cost-efficient and safe to human. This review...
Effects of protein morphological structures on the cereal processing, sensorial property and starch digestion: a review [0.03%]
蛋白质构象结构对谷物加工、感官性质和淀粉消化的影响：综述
Jiali Hu,Ling Zhu,Xianting Yin et al.
Jiali Hu et al.
In cereals, the protein body and protein matrix are usually two morphological protein structures. However, processing treatments can affect protein structures, change protein bodies into the matrix, or induce a change in the matrix structur...
Gut microbiota: a superior operator for dietary phytochemicals to improve atherosclerosis [0.03%]
肠道微生物群：一种卓越的操作者，利用膳食植物化学物质改善动脉粥样硬化
Jian Ai,Xin Tang,Bingyong Mao et al.
Jian Ai et al.
Mounting evidence implicates the gut microbiota as a possible key susceptibility factor for atherosclerosis (AS). The employment of dietary phytochemicals that strive to target the gut microbiota has gained scientific support for treating A...
Microbial synthesis of anthocyanins and pyranoanthocyanins: current bottlenecks and potential solutions [0.03%]
花色苷和吡喃花色苷的微生物合成：当前瓶颈及潜在解决方案
Weijie Zhou,Weiqiu Ding,Xingyuan Wu et al.
Weijie Zhou et al.
Anthocyanins (ACNs) are secondary metabolites found in plants. Due to their impressive biological activities, ACNs have gained significant popularity and extensive application within the food, pharmaceutical, and nutraceutical industries. A...
Understanding the nutritional benefits through plant proteins-probiotics interactions: mechanisms, challenges, and perspectives [0.03%]
通过植物蛋白-益生菌相互作用理解营养益处：机制、挑战和前景
Qiming Wu,Juntao Kan,Zhengying Cui et al.
Qiming Wu et al.
The nutritional benefits of combining probiotics with plant proteins have sparked increasing research interest and drawn significant attention. The interactions between plant proteins and probiotics demonstrate substantial potential for enh...