Technological innovations enhance postharvest fresh food resilience from a supply chain perspective [0.03%]
技术革新从供应链视角提升鲜食采后管理的恢复力
Jinjin Huang,Min Zhang,Arun S Mujumdar et al.
Jinjin Huang et al.
Fresh food is rich in nutrients but is usually seasonal, perishable, and challenging to store without degradation of quality. The inherent limitations of various preservation technologies can result in losses in all stages of the supply cha...
Flavonoids and gastrointestinal health: single molecule for multiple roles [0.03%]
黄酮类化合物与胃肠健康：单一分子的多重作用
Haijing Lan,Hui Wang,Chong Chen et al.
Haijing Lan et al.
Diet can be considered as one of the pivotal factors in regulating gastrointestinal health, and polyphenols widely distributed in human daily diet. The polyphenols and their metabolites playing a series of beneficial effects in human gastro...
The research advance of resistant starch: structural characteristics, modification method, immunomodulatory function, and its delivery systems application [0.03%]
抗性淀粉的研究进展：结构特征、修饰方法、免疫调节功能及其递送系统应用研究
Li Jiali,Zufang Wu,Lingyi Liu et al.
Li Jiali et al.
Resistant starch, also known as anti-digestion enzymatic starch, which cannot be digested or absorbed in the human small intestine. It can be fermented in the large intestine into short-chain fatty acids (SCFAs) and metabolites, which are a...
Lactic acid bacteria in the functional food industry: biotechnological properties and potential applications [0.03%]
功能性食品产业中的乳酸菌：生物技术特性与潜在应用
Md Minhajul Abedin,Rounak Chourasia,Loreni Chiring Phukon et al.
Md Minhajul Abedin et al.
With the growing demand for functional foods having better nutraceutical properties, lactic acid bacteria (LAB) has become an important industrial microorganism. LAB play a significant role in the functional food industry by exhibiting prob...
In vitro models as a tool to study the role of gut microbiota in obesity [0.03%]
体外模型作为研究肠道菌群在肥胖中作用的工具
Abigail González,Eva Conceição,José António Teixeira et al.
Abigail González et al.
Obesity, a highly prevalent condition worldwide that leads to the development of multiple metabolic diseases, has been related to gut microbial dysbiosis. To understand this correlation, in vivo models have been extremely useful. However, i...
Bio surfactants from lactic acid bacteria: an in-depth analysis of therapeutic properties and food formulation [0.03%]
乳酸菌生物表面活性剂：治疗性质及食品配方的深入分析
Ekambaram Gayathiri,Palanisamy Prakash,Thangaraj Pratheep et al.
Ekambaram Gayathiri et al.
Healthy humans and animals commonly harbor lactic acid bacteria (LAB) on their mucosal surfaces, which are often associated with food fermentation. These microorganisms can produce amphiphilic compounds, known as microbial surface-active ag...
Control of release in active packaging/coating for food products; approaches, mechanisms, profiles, and modeling [0.03%]
活性包装/涂层中控释技术在食品产品中的应用；方法、机制、释放曲线和模型模拟研究
Narjes Malekjani,Reza Karimi,Elham Assadpour et al.
Narjes Malekjani et al.
Antimicrobial or antioxidant active packaging (AP) is an emerging technology in which a bioactive antimicrobial or antioxidant agent is incorporated into the packaging material to protect the contained product during its shelf life from det...
Deep eutectic solvents for the food industry: extraction, processing, analysis, and packaging applications - a review [0.03%]
deep eutectic溶剂在食品工业中的应用：提取、加工、分析和包装-综述
Roberto Castro-Muñoz,Aslı Can Karaça,Mohammad Saeed Kharazmi et al.
Roberto Castro-Muñoz et al.
Food factories seek the application of natural products, green feedstock and eco-friendly processes, which minimally affect the properties of the food item and products. Today, water and conventional polar solvents are used in many areas of...
Examining the impact of Tetragenococcus halophilus, Zygosaccharomyces rouxii, and Starmerella etchellsii on the quality of soy sauce: a comprehensive review of microbial population dynamics in fermentation [0.03%]
四膜醭Saccharomyces rouxii和Starmerella etchellsii对酱油品质的影响：发酵过程中微生物种群动态的全面综述
Qifeng Wang,Rongrong Cui,Xueli Liu et al.
Qifeng Wang et al.
Soy sauce is a popular fermented seasoning due to its distinct flavor and rich umami taste. Its traditional production involves two stages: solid-state fermentation and moromi (brine fermentation). During moromi, the dominant microbial popu...
Green leaf proteins: a sustainable source of edible plant-based proteins [0.03%]
绿色叶片蛋白：一种可持续的植物基食品蛋白质来源
Milad Hadidi,Yasaman Hossienpour,Majid Nooshkam et al.
Milad Hadidi et al.
The rise in the global population, which is projected to reach 9.7 billion by 2050, has resulted in an increased demand for proteins in the human diet. The green leaves of many plants are an affordable, abundant, and sustainable source of p...