Chemical composition, health benefits, food processing effects and applications of Boletus: a review [0.03%]
美味菌的化学组成、健康效益、食品加工影响及应用：综述研究
Qiuming Liu,Liping Sun,Yangyue Ding et al.
Qiuming Liu et al.
Boletus are wild edible mushrooms that are consumed worldwide for their appealing taste and abundant production. The aim of this review was to summarize and discuss the characteristics, effects of food processing and application of Boletus ...
Spectral selective infrared heating of food components based on optical characteristics and penetration depth: a critical review [0.03%]
基于光学特性和穿透深度的选择性红外食品组分加热批判性综述
Sakthivel Deepika,Parag Prakash Sutar
Sakthivel Deepika
Infrared (IR) radiation has been used in food processing applications for its unique high heating efficiency. There is a great need to address the radiation absorption and heating effect during the application of IR in the processing of foo...
Toward the bioactive potential of myricitrin in food production: state-of-the-art green extraction and trends in biosynthesis [0.03%]
迷蝶醇在食品生产中的生物活性潜力展望：绿色提取现状及生物合成趋势
Yaqian Geng,Yingfeng Xie,Wei Li et al.
Yaqian Geng et al.
Myricitrin is a member of flavonols, natural phenolic compounds extracted from plant resources. It has gained great attention for various biological activities, such as anti-inflammatory, anti-cancer, anti-diabetic, as well as cardio-/neuro...
Effects of emerging food pretreatment and drying techniques on protein structures, functional and nutritional properties: An updated review [0.03%]
新兴食品预处理和干燥技术对蛋白质结构、功能及营养特性的影响：综述更新
Naveed Mahmood,Bertrand Muhoza,Yuyang Huang et al.
Naveed Mahmood et al.
Protein is one of the most important components of food which significantly contributes to the structure, functionality, and sensory properties which may affect consumer acceptability of processed products. Conventional thermal processing a...
A comprehensive database of cheese-derived bitter peptides and correlation to their physical properties [0.03%]
全面的奶酪衍生苦味肽数据库及其与物理性质的相关性研究
R F Kuhfeld,H Eshpari,Z Atamer et al.
R F Kuhfeld et al.
Bitterness is a common flavor attribute of aged cheese associated with the peptide fraction, but excessive levels are a defect leading to consumer rejection. Bitterness in cheese has been primarily associated with peptides that arise from t...
Dorgeles Kouakou Dje Kouadio,Frank Wieringa,Valérie Greffeuille et al.
Dorgeles Kouakou Dje Kouadio et al.
Micronutrient deficiencies or "hidden hunger" remains a serious public health problem in most low- and middle-income countries, with severe consequences for child development. Traditional methods of treatment and prevention, such as supplem...
Recent advances in bio-based extraction processes for the recovery of bound phenolics from agro-industrial by-products and their biological activity [0.03%]
基于生物的提取工艺近期进展：从农业工业副产品中回收绑定酚类及其生物活性
Arnau Vilas-Franquesa,Melania Casertano,Anna Tresserra-Rimbau et al.
Arnau Vilas-Franquesa et al.
Usually found bound to other complex molecules (e.g., lignin, hemicellulose), phenolic compounds (PC) are widely present in agro-industrial by-products, and their extraction is challenging. In recent times, research is starting to highlight...
Recent advances of ratiometric sensors in food matrices: mycotoxins detection [0.03%]
比率型传感器在食品基质中的最新研究进展：霉菌毒素检测
Chunyang Jing,Liangrui Lv,Xiaoying Wang
Chunyang Jing
The public health problem caused by mycotoxins contamination has received a great deal of attention worldwide. Mycotoxins produced by filamentous fungi widely distributed in foodstuffs can cause adverse impacts on humans and livestock, posi...
Toward the high-efficient utilization of poultry blood: Insights into functionality, bioactivity and functional components [0.03%]
高效利用家禽血液的研究进展：功能特性、生物活性及功能成分解析
Hanyuan Zheng,Shulei Zhao,Yujia Lu et al.
Hanyuan Zheng et al.
A large amount of poultry blood is annually generated, and currently underutilized or largely disposed of as waste, resulting in environmental pollution and waste of protein resources. As one of the main by-products during the poultry slaug...
Cereal bran proteins: recent advances in extraction, properties, and applications [0.03%]
谷物麸质蛋白：提取、性质及应用的新进展
Milad Hadidi,Samuel Rodriguez Garcia,Dimitrios Ziogkas et al.
Milad Hadidi et al.
The projected global population is expected to reach around 9.7 billion by 2050, indicating a greater demand for proteins in the human diet. Cereal bran proteins (CBPs) have been identified as high-quality proteins, with potential applicati...