Determination of glucosinolates and isothiocyanates in glucosinolate-rich vegetables and oilseeds using infrared spectroscopy: A systematic review [0.03%]
基于红外光谱法测定富含芥子硫苷的蔬菜和油料作物中的硫苷及芥硫烷类物质：系统综述
Ali Ali Redha,Luciana Torquati,Faye Langston et al.
Ali Ali Redha et al.
Cruciferous vegetables and oilseeds are rich in glucosinolates that can transform into isothiocyanates upon enzymic hydrolysis during post-harvest handling, food preparation and/or digestion. Vegetables contain glucosinolates that have bene...
Structure-function relationship and impact on the gut-immune barrier function of non-digestible carbohydrates and human milk oligosaccharides applicable for infant formula [0.03%]
适用于婴儿配方奶粉的非消化性碳水化合物和人乳低聚糖的结构功能关系及其对肠道免疫屏障功能的影响
Xiaochen Chen,Paul de Vos
Xiaochen Chen
Human milk oligosaccharides (hMOs) in mothers' milk play a crucial role in guiding the colonization of microbiota and gut-immune barrier development in infants. Non-digestible carbohydrates (NDCs) such as synthetic single hMOs, galacto-olig...
Metabolic, structure-activity characteristics of conjugated linolenic acids and their mediated health benefits [0.03%]
共轭亚麻酸的代谢、构效特征及其介导的健康效益
Meijun Du,Jun Jin,Gangcheng Wu et al.
Meijun Du et al.
Conjugated linolenic acid (CLnA) is a mixture of octadecenoic acid with multiple positional and geometric isomers (including four 9, 11, 13-C18:3 isomers and three 8, 10, 12-C18:3 isomers) that is mainly present in plant seeds. In recent ye...
Food nanoemulsions: how simulated gastrointestinal digestion models, nanoemulsion, and food matrix properties affect bioaccessibility of encapsulated bioactive compounds [0.03%]
食品纳米乳状液：模拟胃肠消化模型、纳米乳状液和食品基质特性如何影响封装生物活性化合物的可及性
Danijel D Milinčić,Ana S Salević-Jelić,Aleksandar Ž Kostić et al.
Danijel D Milinčić et al.
Food nanoemulsions are known as very effective and excellent carriers for both lipophilic and hydrophilic bioactive compounds (BCs) and have been successfully used for controlled delivery and protection of BCs during gastrointestinal digest...
Prevention and potential repair of colitis: Beneficial effects and regulatory mechanisms of food-derived anti-inflammatory peptides [0.03%]
食物源性抗炎肽预防结肠炎及潜在治疗作用和机制研究进展
Renzhi Lv,Na Sun,Chuwen Mao et al.
Renzhi Lv et al.
Intestinal inflammatory diseases are increasingly prevalent worldwide, and their pathogenesis is still not fully understood. As of late, studies have discovered that food-derived peptides have specific anti-inflammatory activity and can pla...
Six categories of amino acid derivatives with potential taste contributions: a review of studies on soy sauce [0.03%]
有关酱油呈味的六类氨基酸衍生物的研究进展综述
Zikun Huang,Yunzi Feng,Jing Zeng et al.
Zikun Huang et al.
During the fermentation of soy sauce, the metabolism of microorganisms and the Maillard reaction produce a wide variety of metabolites that contribute to the unique and rich flavor characteristics of soy sauce, such as amino acids, organic ...
Sensing materials for fresh food quality deterioration measurement: a review of research progress and application in supply chain [0.03%]
鲜食质量劣变传感材料研究进展及其在供应链中的应用综述
Huanhuan Niu,Min Zhang,Dongbei Shen et al.
Huanhuan Niu et al.
Fresh food are consumed in large quantities worldwide. During the supply chain, microbial growth in fresh food can lead to the production of a number of metabolites, which make food highly susceptible to spoilage and contamination. The qual...
Xinyu Feng,Shiyan Yang,Yani Pan et al.
Xinyu Feng et al.
Yellow tea (YT), a slightly-fermented tea originated from Ming Dynasty with distinctive "Three yellows," mild-sweet smell, and mellow taste attributed to the unique yellowing process. Based on current literature and our previous work, we ai...
A comprehensive review of matcha: production, food application, potential health benefits, and gastrointestinal fate of main phenolics [0.03%]
抹茶综述：生产、食品应用、潜在健康效益及主要酚类胃肠运命
Jian-Hui Ye,Qi-Ting Fang,Lin Zeng et al.
Jian-Hui Ye et al.
Matcha, a powder processed from tea leaves, has a unique green tea flavor and appealing color, in addition to many other sought after functional properties for a wide range of formulated food applications (e.g., dairy products, bakery produ...
FODMAP reduction strategies for nutritionally valuable baking products: current state and future challenges [0.03%]
兼具营养价值的低FODMAP烘焙食品加工策略：现状与挑战
Marcus Schmidt,Marianna Raczyk
Marcus Schmidt
Fermentable oligo-, di- and monosaccharides and polyols (FODMAP) comprise several previously unrelated carbohydrates, such as fructans, fructo-oligosaccharides, galacto-oligosaccharides, fructose (in excess of glucose), mannitol and sorbito...