Recent advances in probiotic breads; a market trend in the functional bakery products [0.03%]
益生菌面包研究的最新进展——功能性焙烤食品市场的新趋势
Alireza Sadeghi,Maryam Ebrahimi,Elham Assadpour et al.
Alireza Sadeghi et al.
Although bread is the main consumed staple food worldwide containing essential micro- and macronutrients, incorporation of probiotics (PRO) into this nondairy product has been less documented. Due to the mechanical and thermal stresses duri...
Designing future foods: Harnessing 3D food printing technology to encapsulate bioactive compounds [0.03%]
未来食品的设计：利用3D食品打印技术封装生物活性化合物
Safoura Ahmadzadeh,Matthias Dixily R Lenie,Razieh Sadat Mirmahdi et al.
Safoura Ahmadzadeh et al.
Bioactive compounds (BCs) provide numerous health benefits by interacting with one or more components of living tissues and systems. However, despite their potential health benefits, most of the BCs have low bioaccessibility and bioavailabi...
Gardenia (Gardenia jasminoides Ellis) fruit: a critical review of its functional nutrients, processing methods, health-promoting effects, comprehensive application and future tendencies [0.03%]
栀子(Gardenia jasminoides Ellis)的活性成分、健康效应及应用发展动态综述
Chengyu Jin,Abel Wend-Soo Zongo,Hengjun Du et al.
Chengyu Jin et al.
Gardenia fruit (GF) is the mature fruit of Gardenia jasminoides Ellis, boasting a rich array of nutrients and phytochemicals. Over time, GF has been extensively utilized in both food and medicinal contexts. In recent years, numerous studies...
Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review [0.03%]
虾肉风味特征及大分子物质作用机制和副产物增香研究进展综述
Haritha Duppeti,Sachindra Nakkarike Manjabhatta,Bettadaiah Bheemanakere Kempaiah
Haritha Duppeti
Shrimps are a widely cultivated species among crustaceans worldwide due to their nutritional profile and delicacy. Because of their unique flavor, shrimp-based food products are gaining consumer demand, so there is a need to understand the ...
Shamim Hossain,Yogesh Khetra,Chandni Dularia
Shamim Hossain
Lactobionic acid is a comparatively less explored lactose derivative with impressive biofunctional qualities, and is currently being used by the advanced chemical and pharmaceutical research industries. It is an aldonic acid with probiotics...
Targeting gut-liver axis by dietary lignans ameliorate obesity: evidences and mechanisms [0.03%]
膳食木脂素靶向肠肝轴改善肥胖：证据与机制
Zhongxing Chu,Zuomin Hu,Yi Luo et al.
Zhongxing Chu et al.
An imbalance between energy consumption and energy expenditure causes obesity. It is characterized by increased adipose accumulation and accompanied by chronic low-grade inflammation. Many studies have suggested that the gut microbiota of t...
From ribosome to ribotoxins: understanding the toxicity of deoxynivalenol and Shiga toxin, two food borne toxins [0.03%]
从核糖体到核糖毒素——对脱氧雪腐镰刀菌烯醇和志贺毒素的毒性作用的研究：两种食源性毒素
Marion Garofalo,Delphine Payros,Frederic Taieb et al.
Marion Garofalo et al.
Ribosomes that synthesize proteins are among the most central and evolutionarily conserved organelles. Given the key role of proteins in cellular functions, prokaryotic and eukaryotic pathogens have evolved potent toxins to inhibit ribosoma...
Degradation mechanism and development of detection technologies of ATP-related compounds in aquatic products: recent advances and remaining challenges [0.03%]
与ATP相关的化合物在水产品中的降解机制及其检测技术的发展：近期研究进展和现存挑战
Bohan Chen,Qi Yan,Dapeng Li et al.
Bohan Chen et al.
The degradation of ATP-related compounds is an important biochemical process that reflects the freshness of aquatic products after death. There has been considerable interest in investigating the factors affecting the degradation of ATP-rel...
High moisture extrusion of plant proteins: advances, challenges, and opportunities [0.03%]
植物蛋白高水分挤压加工的研究进展、挑战及机遇
Xin Yi See,Jie Hong Chiang,Li Min Law et al.
Xin Yi See et al.
High moisture extrusion is a widely used technology for producing fibrous meat analogues in an efficient and scalable manner. Extrusion of soy, wheat gluten, and pea is well-documented and related products are already available in the marke...
Unlocking the potential of milk whey protein components in colorectal cancer prevention and therapy [0.03%]
牛奶乳清蛋白成分在预防和治疗结直肠癌中的潜在作用
Jianxin Xiao,Jiaying Ma,Muhammad Zahoor Khan et al.
Jianxin Xiao et al.
Extensive research from large prospective cohort studies and meta-analytical investigations over recent decades have consistently indicated that dairy foods have protective effects, reducing the risk of colorectal cancer. Most of the litera...