Dehydration-rehydration mechanism of vegetables at the cell-wall and cell-membrane levels and future research challenges [0.03%]
蔬菜脱水与复水的细胞壁和细胞膜机制及未来研究挑战
Bixiang Wang,Yue Li,Yingchi Lv et al.
Bixiang Wang et al.
The quality of dehydrated vegetables is affected by the degree to which they are returned to their original state during rehydration (restorability). At present, whether this mechanism occurs at the cell-wall or cell-membrane level is uncle...
Rishabh Chalotra,Tanya Gupta,Shivani Chib et al.
Rishabh Chalotra et al.
Diabetes mellitus (DM) is an endocrinological disorder in which blood sugar levels get elevated and if unmanaged, it leads to several critical complications. Existing therapies or drugs are not able to attain absolute control of DM. Moreove...
Understanding animal-based flavor generation, mechanisms and characterization: Cheddar cheese and bacon flavors [0.03%]
基于动物风味的形成机制及特征研究：切达干酪和熏肉风味
Jieying Li,Younas Dadmohammadi,Alireza Abbaspourrad
Jieying Li
Natural animal-based flavors have great appeal to consumers and have broad applications in the food industry. In this review, we summarized findings related to bacon and Cheddar cheese flavors' components and their precursors, reaction mech...
Food matrix-flavonoid interactions and their effect on bioavailability [0.03%]
食物基质-黄酮类相互作用及其对生物利用度的影响
Jingjing Zhang,Hui Wang,Chao Ai et al.
Jingjing Zhang et al.
Flavonoid compounds exhibit a wide range of health benefits as plant-derived dietary components. Typically, co-consumed with the food matrix,they must be released from the matrix and converted into an absorbable form (bioaccessibility) befo...
Repair mechanism and application of self-healing materials for food preservation [0.03%]
食品保鲜自修复材料的修复机制与应用研究进展
Jindi Wang,Qingchao Gao,Fangyuan Zhao et al.
Jindi Wang et al.
The traditional packaging concept has reached its limits when it comes to ensuring the quality of food and extending its shelf life. Compared to traditional packaging materials, food packaging with self-healing function is becoming more and...
Increasing adipocyte number and reducing adipocyte size: the role of retinoids in adipose tissue development and metabolism [0.03%]
增殖脂肪细胞数量和减少脂肪细胞体积：维甲酸在脂肪组织发育及代谢中的作用
Bo Wang,Min Du
Bo Wang
The rising prevalence of obesity is a grave public health threat. In response to excessive energy intake, adipocyte hypertrophy impairs cellular function and leads to metabolic dysfunctions while de novo adipogenesis leads to healthy adipos...
Ying Huang,Donghui Feng,Xu Li et al.
Ying Huang et al.
Food safety incidents threaten human health and life safety. It is an effective method to prevent and control the occurrence of food safety events by enhancing the rapid and sensitive detection of food contaminants. Emerging porous material...
Recent updates in anti-glycation strategies: selection of natural products and lactic acid bacteria as potential inhibitors based on the multi-pathway anti-glycation targets [0.03%]
基于多靶点抗糖化策略的天然产物和乳酸菌筛选及其抑制潜力评估研究进展
Kaiyan Yue,Bingyong Mao,Xin Tang et al.
Kaiyan Yue et al.
The prevalence of high-sugar diets and unhealthy habits exacerbates the production of advanced glycation end products (AGEs) in the body. When AGEs excessively accumulate in the body, they accelerate the aging process while directly or indi...
Sara A Cunha,Sandra Borges,Sara Baptista-Silva et al.
Sara A Cunha et al.
Nowadays, there is an emergent interest in new trend-driven biomolecules to improve health and wellbeing, which has become an interesting and promising field, considering their high value and biological potential. Astaxanthin is one of thes...
Advances in lipo-solubility delivery vehicles for curcumin: bioavailability, precise targeting, possibilities and challenges [0.03%]
姜黄素脂溶性递送载体的研究进展：生物利用度、精准靶向、可能性和挑战
Chaoting Wen,Liyan Cao,Zhenyue Yu et al.
Chaoting Wen et al.
Background: Curcumin (Cur) is a natural pigment containing a diketone structure, which has attracted extensive attention due to its strong functional activities. However, the low solubility and poor stability of Cur limit...