A review of endogenous non-starch components in cereal matrix: spatial distribution and mechanisms for inhibiting starch digestion [0.03%]
谷物基质中内源非淀粉组分的回顾：分布及抑制淀粉消化机制
Xiaoyu Chen,Ling Zhu,Hui Zhang et al.
Xiaoyu Chen et al.
As compared with exogenous components, non-starch components (NSCS), such as proteins, lipids, non-starch polysaccharides (NSPs), and polyphenols, inherently present in cereals, are more effective at inhibiting starch digestibility. Existin...
Current research progress, opportunities, and challenges of Limosillactobacillus reuteri-based probiotic dietary strategies [0.03%]
基于罗特氏乳杆菌的益生菌饮食策略的最新研究进展、机遇与挑战
Luanfeng Wang,Bo Ren,Shufeng Wu et al.
Luanfeng Wang et al.
Limosillactobacillus reuteri (L. reuteri), a type of Lactobacillus spp., stands out as the most extensively researched probiotic. Its remarkable intestinal adhesion has led to widespread applications in both the food and medical sectors. No...
Bioinformatics tools for the study of bioactive peptides from vegetal sources: evolution and future perspectives [0.03%]
植物来源生物活性肽研究的生物信息学工具：演变与未来前景
Natalia Rodríguez Longarela,Maria Paredes Ramos,Jose Manuel López Vilariño
Natalia Rodríguez Longarela
Bioactive peptides from vegetal sources have been shown to have functional properties as anti-inflammatory, antioxidant, antihypertensive or antidiabetic capacity. For this reason, they have been proposed as an interesting and promising alt...
Role of taste receptors in salty taste perception of minerals and amino acids and developments in salt reduction strategies: A review [0.03%]
味觉受体在矿物质和氨基酸咸味感知中的作用及减盐策略的发展：综述
Saumya Sood,Lisa Methven,Qiaofen Cheng
Saumya Sood
Salt (sodium chloride) plays a key role in maintaining the textural, microbiological, and sensorial aspects of the foods. However high dietary salt intake in the population has led to a series of health problems. Currently manufacturers are...
Protein transition: focus on protein quality in sustainable alternative sources [0.03%]
蛋白质转型：可持续替代来源中蛋白质质量的关注点
Rezvan Azizi,Anna Baggio,Edoardo Capuano et al.
Rezvan Azizi et al.
The current consumption trends, combined with the expected demographic growth in the coming years, call for a protein transition, i.e., the partial substitution of animal protein-rich foods with foods rich in proteins produced in a more sus...
Current trends of functional monomers and cross linkers used to produce molecularly imprinted polymers for food analysis [0.03%]
用于食品分析的分子印迹聚合物的功能单体和交联剂的最新趋势研究
Mohit Sorout,Shikha Bhogal
Mohit Sorout
Molecularly imprinted polymers (MIPs) as artificial synthetic receptors are in high demand for food analysis due to their inherent molecular recognition abilities. It is common practice to employ functional monomers with basic or acidic gro...
Influence of key component interactions in flour on the quality of fried flour products [0.03%]
面粉中关键组分间的互作及其对面包片品质的影响
Mengyue Li,David Julian McClements,Zipei Zhang et al.
Mengyue Li et al.
In the field of food, the interaction between various components in food is commonly used to regulate food quality. Starches, proteins, and lipids are ubiquitous in the food system and play a critical role in the food system. The interactio...
Food-derived peptides unleashed: emerging roles as food additives beyond bioactivities [0.03%]
食品源多肽释放：超越生物活性的新型食品添加剂作用机制探索
Yanli Yang,Lunjie Huang,Zhangjun Huang et al.
Yanli Yang et al.
Innovating food additives stands as a cornerstone for the sustainable evolution of future food systems. Peptides derived from food proteins exhibit a rich array of physicochemical and biological attributes crucial for preserving the appeara...
Targeting Nrf2 by bioactive peptides alleviate inflammation: expanding the role of gut microbiota and metabolites [0.03%]
生物活性肽通过靶向Nrf2缓解炎症：肠道微生物群及其代谢物的作用扩展
Zhongxing Chu,Lingfeng Zhu,Yaping Zhou et al.
Zhongxing Chu et al.
Inflammation is a complex process that usually refers to the general response of the body to the harmful stimuli of various pathogens, tissue damage, or exogenous pollutants. Nuclear factor erythroid 2-related factor 2 (Nrf2) is a transcrip...
Application of legumes in plant-based milk alternatives: a review of limitations and solutions [0.03%]
豆类植物奶的限制及解决方案研究
Xiaoying Xiong,Wendong Wang,Shuang Bi et al.
Xiaoying Xiong et al.
In recent years, a global shift has been observed toward reducing the consumption of animal-derived foods in favor of healthier and more sustainable dietary choices. This has led to a steady growth in the market for plant-based milk alterna...