Applications of multi-omics techniques to unravel the fermentation process and the flavor formation mechanism in fermented foods [0.03%]
多组学技术在发酵食品发酵过程解析及风味形成机制研究中的应用
Linfeng Wen,Lixin Yang,Cong Chen et al.
Linfeng Wen et al.
Fermented foods are important components of the human diet. There is increasing awareness of abundant nutritional and functional properties present in fermented foods that arise from the transformation of substrates by microbial communities...
The useful biological properties of sucrose esters: Opportunities for the development of new functional foods [0.03%]
蔗糖酯的有用生物特性：开发新型功能性食品的机会
Yinglai Teng,Ping Lan,Lorenzo V White et al.
Yinglai Teng et al.
Sucrose esters have been deployed as surfactants in many food products since the 1950s. In addition to their useful physical characteristics, sucrose esters also have interesting biological properties that enhance their utility. This review...
Maximizing the value of indole-3-carbinol, from its distribution in dietary sources, health effects, metabolism, extraction, and analysis in food and biofluids [0.03%]
从膳食来源、健康效应、代谢、提取及食品和生物体液中的测定等方面探讨并最大化利用吲哚-3-甲醇的价值
Mohamed Nagia,Ibrahim Morgan,Mirette A Gamel et al.
Mohamed Nagia et al.
Indole-3-carbinol (I3C) is a major dietary component produced in Brassica vegetables from glucosinolates (GLS) upon herbivores' attack. The compound is gaining increasing interest due to its anticancer activity. However, reports about impro...
Designing starch derivatives with desired structures and functional properties via rearrangements of glycosidic linkages by starch-active transglycosylases [0.03%]
利用淀粉转苷酶的糖苷键重排作用设计结构和性质可调的新型淀粉衍生物
Xiaoxiao Li,Yu Wang,Jing Wu et al.
Xiaoxiao Li et al.
Modification of starch by transglycosylases from glycoside hydrolase families has attracted much attention recently; these enzymes can produce starch derivatives with novel properties, i.e. processability and functionality, employing highly...
Bioactivity and applications of saffron floral bio-residues (tepals): a natural by-product for the food, pharmaceutical, and cosmetic industries [0.03%]
藏红花花部生物废弃物的生物活性及应用：食品、制药和化妆品工业的天然副产品
Nabila Belyagoubi-Benhammou,Larbi Belyagoubi,Bouchra Loukidi et al.
Nabila Belyagoubi-Benhammou et al.
Saffron "Crocus sativus" is a plant of the Iridaceae family. Its therapeutic virtues have been known since antiquity; it is used in traditional medicine and culinary preparations. It is also known for its use in cosmetics because of its ben...
Research progress on extraction of active components from apple processing waste [0.03%]
苹果加工废弃物活性成分提取研究进展
Bengang Wu,Kun Gao,Yiting Guo et al.
Bengang Wu et al.
Apple waste (APW) is the residual product after apple processing, including apple peel, apple core, apple seed, and other components. A large quantity of APW produced is abandoned annually, leading to serious resource waste and environmenta...
A review of oil and water retention in emulsified meat products: The mechanisms of gelation and emulsification, the application of multi-layer hydrogels [0.03%]
乳化肉制品中油水保持力的研究：凝胶和乳化的机制以及多层水凝胶的应用
Zongyuan Han,Shucheng Liu,Jinxuan Cao et al.
Zongyuan Han et al.
Emulsified meat products are key deep-processing products due to unique flavor and high nutritional value. Myosin dissolves, and protein aggregation and heat-induced gelation occur after myosin unfolds and hydrophobic groups are exposed. My...
Review of the valorization initiatives of brewing and distilling by-products [0.03%]
啤酒和蒸馏副产品的增值计划综述
Ekene Christopher Umego,Catherine Barry-Ryan
Ekene Christopher Umego
Beer and spirits are two of the most consumed alcoholic beverages in the world, and their production generates enormous amounts of by-product materials. This ranges from spent grain, spent yeast, spent kieselguhr, trub, carbon dioxide, pot ...
Subcritical low temperature extraction of bioactive ingredients from foods and food by-products and its applications in the agro-food industry [0.03%]
亚临界低温提取食品及副产物中的生物活性成分及其在农业食品工业中的应用
Fei Li,Atif Muhmood,Samad Tavakoli et al.
Fei Li et al.
Bioactive ingredients are part of the food chain and are responsible for numerous health benefits. Subcritical low temperature extraction has been employed to acquire bioactive ingredients because of its excellent properties, such as energy...
Emerging pre-clinical safety assessments for potential probiotic strains: a review [0.03%]
益生菌菌株的新兴临床前安全评估：综述式研究
Basavaprabhu Haranahalli Nataraj,Pradip V Behare,Hariom Yadav et al.
Basavaprabhu Haranahalli Nataraj et al.
Probiotics are amply studied and applied dietary supplements of greater consumer acceptance. Nevertheless, the emerging evidence on probiotics-mediated potential risks, especially among immunocompromised individuals, necessitates careful an...