Implementing fermentation technology for comprehensive valorisation of seafood processing by-products: A critical review on recovering valuable nutrients and enhancing utilisation [0.03%]
实现发酵技术全面利用水产品加工副产物——关于回收增值营养物和提高利用率的关键性综述
Shahida Anusha Siddiqui,Dhanya Lakshmikanth,Chiranjiv Pradhan et al.
Shahida Anusha Siddiqui et al.
Fermentation technology is a biorefining tool that has been used in various industrial processes to recover valuable nutrients from different side streams. One promising application of this technique is in the reclamation of nutritional com...
Advances in dietary polysaccharides as hypoglycemic agents: mechanisms, structural characteristics, and innovative applications [0.03%]
饮食多糖降血糖作用研究进展：机制、结构特征及创新应用
Yanhui Zhang,Jing Lu,Hong Li et al.
Yanhui Zhang et al.
Polysaccharides, widely found in various food sources, have gained interest due to their diverse biological activities. This review critically analyzes current research on anti-diabetic polysaccharides, examining their hypoglycemic properti...
A multi-omics approach to understand the influence of polyphenols in ovarian cancer for precision nutrition: a mini-review [0.03%]
精准营养多组学方法在理解多酚对卵巢癌影响方面的研究进展：综述
Felipe Tecchio Borsoi,Letícia Ferreira Alves,Iramaia Angélica Neri-Numa et al.
Felipe Tecchio Borsoi et al.
The impact of polyphenols in ovarian cancer is widely studied observing gene expression, epigenetic alterations, and molecular mechanisms based on new 'omics' technologies. Therefore, the combination of omics technologies with the use of ph...
Recent advances in pulse protein conjugation and complexation with polyphenols: an emerging approach to improve protein functionality and health benefits [0.03%]
近年蛋白质交联与单宁等多酚类物质结合研究进展：改善蛋白质功能特性及健康效益的新途径
Xuxiao Gong,Quancai Sun,Xiangyi Wang et al.
Xuxiao Gong et al.
Pulses have attracted much attention in the food industry due to their low cost, high yield, and high protein content, which promises to be excellent alternative protein sources. Recently, techniques for covalent and noncovalent binding of ...
Improvement of inflammatory bowel disease by lactic acid bacteria-derived metabolites: a review [0.03%]
乳酸菌衍生代谢产物改善炎症性肠病的研究进展综述
Weiling Guo,Bingyong Mao,Xin Tang et al.
Weiling Guo et al.
Lactic acid bacteria (LAB) plays a crucial role in the establishment and maintenance of host health, as well as the improvement of some diseases. One of the major modes is the secretion of metabolites that may be intermediate or end product...
Role of microbiota and its ecological succession on flavor formation in traditional dry-cured ham: a review [0.03%]
传统风干火腿中微生物及其生态演替对风味形成作用的研究进展
Ping Li,Zhijie Bao,Yang Wang et al.
Ping Li et al.
Traditional dry cured ham (DCH) is favored by consumers for its distinctive flavor, derived from an array of volatile organic compounds (VOCs). Microbiota play a pivotal role in the formation of VOCs. To fully comprehend the pathway by whic...
Nanotechnological interventions in bacteriocin formulations - advances, and scope for challenging food spoilage bacteria and drug-resistant foodborne pathogens [0.03%]
纳米技术在细菌素配方中的应用——进展、机遇及对食品腐败菌和耐药性食源性致病菌的挑战作用范围
Debapriya Mohanty,Mrutyunjay Suar,Sandeep Kumar Panda
Debapriya Mohanty
Food spoilage bacteria (FSB) and multidrug-resistant (MDR) foodborne pathogens have emerged as one of the principal public health concerns in the twenty first century. The harmful effects of FSB lead to economic losses for the food industri...
Novel high-oleic oil consumption for cardiometabolic health: a narrative review [0.03%]
新型高油酸油脂的摄取与心血管代偿健康：叙述性综述
Louis-Charles Desjardins,Iwona Rudkowska
Louis-Charles Desjardins
Several cardiometabolic disorders are risk factors for cardiovascular diseases (CVDs), and prevention is imperative in reducing the burden of these diseases on the healthcare system. Although novel high-oleic acid oils (HOOs) are now common...
Advances in the concept of functional foods and feeds: applications of cinnamon and turmeric as functional enrichment ingredients [0.03%]
功能性食品和饲料的概念进展：肉桂和姜黄作为功能丰富成分的应用
Harsh Kumar,Rajni Dhalaria,Shivani Guleria et al.
Harsh Kumar et al.
Spices are a rich source of vitamins, polyphenols, proteins, dietary fiber, and minerals such as calcium, magnesium, iron, and zinc, all of which play an important role in biological functions. Since ancient times, spices have been used in ...
Redesign of air/oil-water interface via physical fields coupled with pH shifting to improve the emulsification, foaming, and digestion properties of plant proteins [0.03%]
通过结合pH变化的物理场重新设计空气/油水界面以改善植物蛋白的乳化性、起泡性和消化性
Jing Yang,Dengfeng Peng,Weiping Jin et al.
Jing Yang et al.
The application of plant proteins in food systems is largely hindered by their poor foaming or emulsifying properties and low digestibility compared with animal proteins, especially due to the aggregate state with tightly folded structure, ...