Recent advances and potentiality of postbiotics in the food industry: Composition, inactivation methods, current applications in metabolic syndrome, and future trends [0.03%]
后生物在食品工业中的 recent advances 和 potentiality: 组成, 灭活方法, 在代谢综合征中的当前应用和未来趋势
Yujie Zhong,Tao Wang,Ruilin Luo et al.
Yujie Zhong et al.
Postbiotics are defined as "preparation of inanimate microorganisms and/or their components that confers a health benefit on the host". Postbiotics have unique advantages over probiotics, such as stability, safety, and wide application. Alt...
The application of lactoferrin in infant formula: The past, present and future [0.03%]
乳铁蛋白在婴幼儿配方奶粉中的应用：历史、现在及未来
Wusun Li,Biao Liu,Yingying Lin et al.
Wusun Li et al.
Human milk is universally regarded as the gold standard to fulfill nutrition needs of infants. Lactoferrin (LF) is a major multiple bioactive glycoprotein in human milk but little is presented in infant formula. LF can resist digestion in t...
Effects of green tea polyphenol extract and epigallocatechin-3-O-gallate on diabetes mellitus and diabetic complications: Recent advances [0.03%]
绿茶多酚提取物和表没食子儿茶素-3-O-没食子酸酯对糖尿病及其并发症的影响：最近的进展
Chunpeng Wan,Jian Ouyang,Mingxi Li et al.
Chunpeng Wan et al.
Diabetes mellitus is one of the major non-communicable diseases accounting for millions of death annually and increasing economic burden. Hyperglycemic condition in diabetes creates oxidative stress that plays a pivotal role in developing d...
Natural carriers: Recent advances in their use to improve the stability and bioaccessibility of food active compounds [0.03%]
天然载体：近期有关提高食品活性成分稳定性和生物可及性的研究进展
Ilaria Frosi,Lucia Ferron,Raffaella Colombo et al.
Ilaria Frosi et al.
In the last decades, the incorporation of bioactive compounds in food supplements aroused the attention of scientists. However, these ingredients often exhibit both low solubility and stability and their poor bioaccessibility within the gas...
Xiaojiao Li,Shixian Zeng,Michael Wisniewski et al.
Xiaojiao Li et al.
Postharvest diseases of fruits and vegetables cause significant economic losses to producers and marketing firms. Many of these diseases are caused by necrotrophic fungal pathogens that require wounded or injured tissues to establish an inf...
Polymethoxyflavones from citrus peel: advances in extraction methods, biological properties, and potential applications [0.03%]
橘皮中的一种多甲氧基黄酮：提取方法、生物特性和潜在应用的进展
Qiong Peng,Yao Zhang,Mingxuan Zhu et al.
Qiong Peng et al.
Citrus peel, as an effective component of citrus by-products, contains a large number of natural active components, including pectin, vitamins, dietary fiber, essential oil, phenolic compounds, flavonoids, and so on. With the development of...
Yang Chen,Bo Yang,Jianxin Zhao et al.
Yang Chen et al.
Colorectal cancer (CRC) is the third most common cancer in the world. Currently, chemotherapy and radiotherapy used to treat CRC exhibit many side effects, hence, it is an urgent need to design effective therapies to prevent and treat CRC. ...
The modulatory roles and regulatory strategy of starch in the textural and rehydration attributes of dried noodle products [0.03%]
淀粉对干燥面条质地和复水性能的调节作用及其调控策略
Jiayan Zhang,Yuxian You,Caiming Li et al.
Jiayan Zhang et al.
Noodles are popular staple foods globally, and dried noodle products (DNPs) have gained increasing attention due to recent changes in consumer diet behavior. Rapid rehydration and excellent texture quality are the two major demands consumer...
Potential implications of polyphenolic compounds in neurodegenerative diseases [0.03%]
多酚类化合物在神经退行性疾病中的潜在影响
Ruidie Shi,Daili Gao,Rostyslav Stoika et al.
Ruidie Shi et al.
Neurodegenerative diseases are common chronic diseases related to progressive damage to the nervous system. Current neurodegenerative diseases present difficulties and despite extensive research efforts to develop new disease-modifying ther...
The flavors of edible mushrooms: A comprehensive review of volatile organic compounds and their analytical methods [0.03%]
食用蘑菇的风味：挥发性有机化合物及其分析方法的综合回顾
Ruiyu Zhu,Yuxi Wen,Weihao Wu et al.
Ruiyu Zhu et al.
Due to their distinctive flavors, edible mushrooms have gained attention in flavor-related research, and the quality of their flavors determines their consumption. The odor is a vital element of food flavor that significantly impacts consum...