The preparation, resources, applications, and future trends of nanofibers in active food packaging: a review [0.03%]
活性食品包装领域纳米纤维的制备、资源、应用及未来趋势：综述研究论文
Chaoyi Shen,Zhichao Yang,Di Wu et al.
Chaoyi Shen et al.
Active packaging is a novel strategy for maintaining the shelf life of products and ensuring their safety, freshness, and integrity that has emerged with the consumer demand for safer, healthier, and higher quality food. Nanofibers have rec...
Perspective of sodium reduction based on endogenous proteases via the strategy of sodium replacement in conjunction with mediated-curing [0.03%]
基于内源性蛋白酶的减钠研究及辅以介质腌制的减钠策略展望
Mingming Li,Xin Zhang,Yantao Yin et al.
Mingming Li et al.
NaCl is the main curing agent in dry-cured meat products, and a large amount of NaCl addition leads to high salt content of final products. Salt content and composition are important factors affecting the activity of endogenous proteases, w...
Fermented foods and metabolic outcomes in diabetes and prediabetes: A systematic review and meta-analysis of randomized controlled trials [0.03%]
发酵食物和糖尿病及前驱糖尿病的代谢结局：随机对照试验的系统评价和荟萃分析
Xiao-Feng Zhang,Yue Qi,Yong-Ping Zhang et al.
Xiao-Feng Zhang et al.
Several randomized controlled trials (RCTs) have investigated the effects of fermented foods on metabolic outcomes in adult patients suffering from diabetes and prediabetes. However, the results of these RCTs are conflicting. This systemati...
Advances in the formation mechanism of set-type plant-based yogurt gel: a review [0.03%]
集合式植物基酸奶冻胶形成机制研究进展
Xinya Yin,Jinxin Li,Ling Zhu et al.
Xinya Yin et al.
Plant-based yogurt has several advantages over traditional yogurt, such as being lactose and cholesterol-free, making it more suitable for individuals with cardiovascular and gastrointestinal diseases. The formation mechanism of the gel in ...
Acrolein: formation, health hazards and its controlling by dietary polyphenols [0.03%]
丙烯醛：形成、健康危害及其通过膳食多酚控制的方法
Yue Zhou,Wendy Jin,Qingli Wu et al.
Yue Zhou et al.
Acrolein, a highly reactive toxic aldehyde, is a common dietary and environmental contaminant which can also be generated endogenously. Exposure to acrolein has been positively associated with some pathological conditions, such as atheroscl...
Aqueous phase extractable protein of wheat bran and germ for the production of liquid and semi-solid foods [0.03%]
小麦麸皮和胚芽的水溶性可提取蛋白在液态和半固态食品生产中的应用研究
Frederik Janssen,Christophe M Courtin,Arno G B Wouters
Frederik Janssen
To achieve a more sustainable global food production, a shift from animal to plant protein based food is necessary. At the same time, these plant proteins are preferentially derived from side-streams of industrial processes. Wheat bran and ...
A critical review of novel antibiotic resistance prevention approaches with a focus on postbiotics [0.03%]
聚焦后生元的新型抗生素抵抗预防方式批判性 review
Mahdi Asghari Ozma,Seyyed Reza Moaddab,Hedayat Hosseini et al.
Mahdi Asghari Ozma et al.
Antibiotic resistance is a significant public health issue, causing illnesses that were once easily treatable with antibiotics to develop into dangerous infections, leading to substantial disability and even death. To help fight this growin...
Thayane Rabelo Braga Farias,Natalia Beck Sanches,Rodrigo Rodrigues Petrus
Thayane Rabelo Braga Farias
A number of native Brazilian plant species are under exploited by the scientific community, despite the country's precious biodiversity. The vast majority of native Brazilian fruits (NBF) is source of compounds that provide many health bene...
Contribution of intramuscular connective tissue and its structural components on meat tenderness-revisited: a review [0.03%]
肌内结缔组织及其结构组分对肉嫩度贡献的再思考-综述
Bimol C Roy,Heather L Bruce
Bimol C Roy
The tenderness of meat influences consumers' perceptions of its quality. Meat tenderness is a key quality characteristic that influences consumer satisfaction, repeat purchases, and willingness to pay higher prices for meat. Muscle fibers, ...
Mechanistic and synergistic aspects of ultrasonics and hydrodynamic cavitation for food processing [0.03%]
超声波和水力空化在食品加工中的作用机制及协同作用方面的问题研究
Jiafei Tang,Xianglu Zhu,Anet Rezek Jambrak et al.
Jiafei Tang et al.
Compared with traditional methods, cavitation-based processing technology has received extensive attention for its low energy consumption and high processing efficiency. The cavitation phenomenon releases high energy due to the generation a...