The oxidative quality of bi-, oleo- and emulgels and their bioactives molecules delivery [0.03%]
生物凝胶、油凝胶和乳化凝胶的氧化品质及其活性分子递送性能研究
Anda Elena Tanislav,Andreea Pușcaș,Vlad Mureșan et al.
Anda Elena Tanislav et al.
During recent years, the applicability of bi-, oleo- and emulgels has been widely studied, proving several advantages as compared to conventional fats, such as increasing the unsaturated fat content of products and being more sustainable fo...
Lactoferricin, an antimicrobial motif derived from lactoferrin with food preservation potential [0.03%]
一种具有食品保藏潜能的来源于乳铁蛋白的抗菌肽 lactoferricin
Jiajia Wu,Mingwu Zang,Shouwei Wang et al.
Jiajia Wu et al.
The growth of bacteria and fungi may cause disease inf human or spoilage of food. New antimicrobial substances need to be discovered. Lactoferricin (LFcin) is a group of antimicrobial peptides derived from the N-terminal region of the milk ...
Food matrix design can influence the antimicrobial activity in the food systems: A narrative review [0.03%]
食品基质设计可以影响食品体系中的抗菌活性：一篇述评文章
Li Wang,Matthijs Dekker,Jenneke Heising et al.
Li Wang et al.
Antimicrobial agents are safe preservatives having the ability to protect foods from microbial spoilage and extend their shelf life. Many factors, including antimicrobials' chemical features, storage environments, delivery methods, and diff...
Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility [0.03%]
cocoa多酚与牛奶蛋白：共价和非共价相互作用、巧克力加工及其对潜在多酚生物可及性的影响
Sevim Dalabasmaz,Ömer Said Toker,Ibrahim Palabiyik et al.
Sevim Dalabasmaz et al.
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditio...
A nexus of dietary restriction and gut microbiota: Recent insights into metabolic health [0.03%]
饮食限制与肠道微生物群之间的联系：代谢健康的最新见解
Luanfeng Wang,Fang Wang,Ling Xiong et al.
Luanfeng Wang et al.
In recent times, dietary restriction (DR) has received considerable attention for its promising effects on metabolism and longevity. Previous studies on DR have mainly focused on the health benefits produced by different restriction pattern...
Yuan He,Jing-Nan Lei,Shuang Zhu et al.
Yuan He et al.
As an emerging group of bioactive fatty acids, monomethyl branched-chain fatty acids (mmBCFAs) have sparked the interest of many researchers both domestically and internationally. In addition to documenting the importance of mmBCFAs for gro...
Beneficial effects of phenolic compounds: native phenolic compounds vs metabolites and catabolites [0.03%]
酚类化合物的有益作用：原初酚类物质与代谢物及降解物的区别效应
Lidija Jakobek,Christopher Blesso
Lidija Jakobek
In the human body, the positive effects of phenolic compounds are increasingly observed through their presence in tissues and organs in their native form or in the form of metabolites or catabolites formed during digestion, microbial metabo...
Recent trends of 3D printing based on starch-hydrocolloid in food, biomedicine and environment [0.03%]
基于淀粉-胶体的三维食品、生物医学和环境印刷最新进展
Wenmeng Liu,Long Chen,David Julian McClements et al.
Wenmeng Liu et al.
People are exploring the potential application of 3D printing in food, biomedicine and environment, but it is urgent to find suitable bio-ink. Bio-ink compounded with starch and hydrocolloid can not only improve the rheology, structure and ...
Anticancer activity of broccoli, its organosulfur and polyphenolic compounds [0.03%]
Broccoli及其器官硫化合物和多酚类化合物的抗肿瘤活性
Amin Gasmi,Asma Gasmi Benahmed,Mariia Shanaida et al.
Amin Gasmi et al.
The use of natural bioactive constituents from various food sources for anticancer purposes has become increasingly popular worldwide. Broccoli (Brassica oleracea var. italica) is on the top of the consumed vegetables by the masses. Its raw...
Novel insight into the role of sulfur dioxide in fruits and vegetables: Chemical interactions, biological activity, metabolism, applications, and safety [0.03%]
二氧化硫在果蔬中的作用新见解：化学相互作用、生物活性、代谢、应用和安全性
Zhenbiao Li,Jing Huang,Lei Wang et al.
Zhenbiao Li et al.
Sulfur dioxide (SO2) are a category of chemical compounds widely used as additives in food industry. So far, the use of SO2 in fruit and vegetable industry has been indispensable although its safety concerns have been controversial. This ar...