Strategies for modulating the lipid digestion of emulsions in the gastrointestinal tract [0.03%]
调控胃肠消化过程中乳液脂质消化的策略
Seonmin Lee,Kyung Jo,Seul-Ki-Chan Jeong et al.
Seonmin Lee et al.
The structural changes in emulsion products can be used to control the bioavailability of fatty acids and lipophilic compounds. After ingestion, lipid droplets undergo breakdown and structural changes as they pass through the gastrointestin...
Physiological functions, pharmacological aspects and nutritional importance of green tomato- a future food [0.03%]
绿番茄的生理功能、药理作用及营养价值——一种未来食品
Arpit H Patel,Harsh P Sharma,Vaishali
Arpit H Patel
Green tomatoes contain significant levels of steroidal glycoalkoids (SGA) such as α-tomatine and green pigment chlorophyll. Tomatine is an admixture of two glycoalkoids; alpha tomatine and dehydrotomatine reported various health beneficial...
Food oral processing and eating behavior from infancy to childhood: evidence on the role of food texture in the development of healthy eating behavior [0.03%]
从婴儿期到儿童期的食物口腔加工和进食行为：关于食物质地在健康饮食行为发展中作用的证据
Carole Tournier,Ciaran G Forde
Carole Tournier
Eating behaviors develop in early life and refine during childhood, shaping long-term food choice and dietary habits, which underpin optimum growth and health. The development of Food Oral Processing (FOP) is of major importance in the esta...
Nutritional and medicinal plants as potential sources of enzyme inhibitors toward the bioactive functional foods: an updated review [0.03%]
营养和药用植物作为酶抑制剂及活性功能性食品的潜在来源：综述更新
Hammad Saleem,Anam Yaqub,Rabiya Rafique et al.
Hammad Saleem et al.
Enzymes are biologically active complex protein molecules that catalyze most chemical reactions in living organisms, and their inhibitors accelerate biological processes. This review emphasizes medicinal food plants and their isolated chemi...
Behavior of enzymes under high pressure in food processing: mechanisms, applications, and developments [0.03%]
食品加工中酶高压行为的研究：机制、应用及进展
Nan Zheng,Mengfei Long,Zehua Zhang et al.
Nan Zheng et al.
High pressure processing (HPP) offers the benefits of safety, uniformity, energy-efficient, and low waste, which is widely applied for microbial inactivation and shelf-life extension for foods. Over the past forty years, HPP has been extens...
Research progress in the application of emerging technology for reducing food allergens as a global health concern: A systematic review [0.03%]
新兴技术在全球食品安全隐患中的应用研究进展：系统性回顾过敏原风险降低方向
Amin Mousavi Khaneghah,Amene Nematollahi,Zohreh AbdiMoghadam et al.
Amin Mousavi Khaneghah et al.
Since the turn of the century, innovative food processing techniques have quickly risen to the top of the commercial and economic prominence food industry's priority list due to their many benefits over more conventional approaches. Compare...
Coupling in vitro food digestion with in vitro epithelial absorption; recommendations for biocompatibility [0.03%]
体外食物消化与上皮吸收试验的联合应用及生物相容性的推荐要求
Alina Kondrashina,Elena Arranz,Antonio Cilla et al.
Alina Kondrashina et al.
As food transits the gastrointestinal tract, food structures are disrupted and nutrients are absorbed across the gut barrier. In the past decade, great efforts have focused on the creation of a consensus gastrointestinal digestion protocol ...
Ishrat Fatima,Mubashrah Munir,Rahmatullah Qureshi et al.
Ishrat Fatima et al.
Algae are exclusively aquatic photosynthetic organisms that are microscopic or macroscopic, unicellular or multicellular and distributed across the globe. They are a potential source of food, feed, medicine and natural pigments. A variety o...
Sirtuin 1 as a potential biomarker of undernutrition in the elderly: a narrative review [0.03%]
沉默素1可能是老年人隐蔽性营养不良潜在生物标志物：综述性文章
Karolina Kujawowicz,Iwona Mirończuk-Chodakowska,Anna Maria Witkowska
Karolina Kujawowicz
Undernutrition and inflammatory processes are predictors of early mortality in the elderly and require a rapid and accurate diagnosis. Currently, there are laboratory markers for assessing nutritional status, but new markers are still being...
Bhaswati Chowdhury,Aditya Sharma,F N U Akshit et al.
Bhaswati Chowdhury et al.
The characteristics of dairy products, such as texture, color, flavor, and nutritional profile, are significantly influenced by the presence of milk fat. However, saturated fatty acids account for 65% of total milk fat. With increased healt...