Bacillus spore germination: mechanisms, identification, and antibacterial strategies [0.03%]
芽孢杆菌的孢子发芽：机制、鉴别及抗菌策略
Lihua Fan,Yanru Zhang,Balarabe Bilyaminu Ismail et al.
Lihua Fan et al.
Bacterial spores are metabolically inactive and highly resistant to harsh environmental conditions in nature and during decontamination processes in food and related industries. However, inducing germination using specific germinants in dor...
Technological advances in protein extraction, structure improvement and assembly, digestibility and bioavailability of plant-based foods [0.03%]
植物基食品蛋白质提取、结构改良和组装、消化性及生物可利用度的新技术进展
Jinjin Huang,Min Zhang,Arun S Mujumdar et al.
Jinjin Huang et al.
Plant-based foods are being considered seriously to replace traditional animal-origin foods for various reasons. It is well known that animals release large amounts of greenhouse gases into the environment during feeding, and eating animal-...
Effect of thermal, nonthermal, and combined treatments on functional and nutritional properties of chickpeas [0.03%]
热、非热及复合处理对 chickpea 功能和营养特性的影响
Nidia Leticia Ruiz-Zambrano,Esther Pérez-Carrillo,Sergio O Serna-Saldívar et al.
Nidia Leticia Ruiz-Zambrano et al.
Cicer arietinum or chickpea is an important and highly nutritious pulse, a source of complex carbohydrates, proteins, vitamins, and minerals, considered non-allergenic, and non-GMO crop. Processing technologies play an important role in mod...
Underlying mechanisms and molecular targets of genistein in the management of type 2 diabetes mellitus and related complications [0.03%]
染料木素治疗2型糖尿病及其并发症的潜在机制和分子靶点
Tao Jiang,Yuhe Dong,Wanying Zhu et al.
Tao Jiang et al.
Diabetes mellitus (DM) is a chronic metabolic disease caused by a complex interaction of genetic and environmental factors and is characterized by persistent hyperglycemia. Long-term hyperglycemia can cause macrovascular and microvascular d...
Green preparation, safety control and intelligent processing of high-quality tea extract [0.03%]
高品质茶提取物的绿色制备、安全性控制及智能化加工
Yang Wei,Yuxuan Pang,Peihua Ma et al.
Yang Wei et al.
Tea contains a variety of bioactive components, including catechins, amino acids, tea pigments, caffeine and tea polysaccharides, which exhibit multiple biological activities. These functional components in tea provide a variety of unique f...
Research progress in microalgae nutrients: emerging extraction and purification technologies, digestive behavior, and potential effects on human gut [0.03%]
微藻营养研究进展：新提取技术、消化行为及其对人类肠道的潜在影响
Jianjun Zhou,Min Wang,Nabil Grimi et al.
Jianjun Zhou et al.
Microalgae contain a diverse range of high-value compounds that can be utilized directly or fractionated to obtain components with even greater value-added potential. With the use of microalgae for food and medical purposes, there is a grow...
Antiobesity pathways of pterostilbene and resveratrol: a comprehensive insight [0.03%]
白藜芦醇和pterostilbene的抗肥胖途径：全面概述
Büşra Özyalçın,Nevin Sanlier
Büşra Özyalçın
It may not always be possible for obese individuals to limit energy intake or to provide and/or maintain greater energy expenditure through exercise and physical activity. Therefore, the search for effective methods for obesity continues. R...
Encapsulation of polyphenols in protein-based nanoparticles: Preparation, properties, and applications [0.03%]
基于蛋白质的纳米粒子包封多酚：制备、性质及应用
Cuicui Li,Long Chen,David Julian McClements et al.
Cuicui Li et al.
Polyphenols have a variety of physiological activities, including antioxidant, antimicrobial, and anti-inflammatory properties. However, their applications are often limited because due to the instability of polyphenols. Encapsulation techn...
Progress on molecular modification and functional applications of anthocyanins [0.03%]
花色苷的分子修饰及功能应用进展
Yun Wang,David Julian McClements,Long Chen et al.
Yun Wang et al.
Anthocyanins have attracted a lot of attention in the fields of natural pigments, food packaging, and functional foods due to their color, antioxidant, and nutraceutical properties. However, the poor chemical stability and low bioavailabili...
Application of molecular dynamics simulation in the field of food enzymes: improving the thermal-stability and catalytic ability [0.03%]
分子动力学模拟在食品酶领域的应用：提高热稳定性和催化能力
Zhaolin Huang,Dawei Ni,Ziwei Chen et al.
Zhaolin Huang et al.
Enzymes can produce high-quality food with low pollution, high function, high acceptability, and medical aid. However, most enzymes, in their native form, do not meet the industrial requirements. Sequence-based and structure-based methods a...