Nano-vesicular carriers for bioactive compounds and their applications in food formulations [0.03%]
用于生物活性化合物的纳米囊泡载体及其在食品配方中的应用
Danial Dehnad,Bahareh Emadzadeh,Behrouz Ghorani et al.
Danial Dehnad et al.
The most commonly used vesicular systems in the food industry include liposomes, niosomes, phytosomes, or transfersomes. This review focuses on showing how nano-vesicular carriers (NVCs) amend the properties of bioactive compounds (bioactiv...
Chromatographic methods for rapid aflatoxin B1 analysis in food: a review [0.03%]
食品中快速检测B1毒素的色谱方法：综述
Yinyin Liu,Dan Liu,Can Li et al.
Yinyin Liu et al.
Aflatoxin B1 (AFB1) is a mycotoxin and is the most carcinogenic of all known chemicals. In view of the AFB1 characteristics of widespread distribution, serious pollution, great harm to humans, and animals and difficult to remove, it is urge...
José Miguel Aguilera,Tamar Toledo
José Miguel Aguilera
The consumption of cultivated berry species (e.g., strawberries, blueberries) has increased dramatically in the last two decades after consumers appreciated them as flavorful, convenient and healthy fruits. Wild berries and similar small wi...
An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing [0.03%]
藜麦的营养特性、加工技术及健康效益综述，并着重于加工对其的影响
Chang Liu,Rongrong Ma,Yaoqi Tian
Chang Liu
Consumers are becoming increasingly conscious of adopting a healthy lifestyle and demanding food with high nutritional values. Quinoa (Chenopodium quinoa Willd.) has attracted considerable attention and is consumed worldwide in the form of ...
Edible films/coatings containing bioactive ingredients with micro/nano encapsulation: A comprehensive review of their fabrications, formulas, multifunctionality and applications in food packaging [0.03%]
含有具有微/纳米包封生物活性成分的可食用薄膜/涂层：对它们的制备、配方、多功能性和在食品包装中的应用进行全面回顾
Qiwen Xie,Guishan Liu,Yuanlv Zhang
Qiwen Xie
Due to the consumer's pursuit of safe, nontoxic and nutritious foods, edible and/or biodegradable materials have stood out in food packaging and preservation. In this context, the preparation and application of micro/nano encapsulated activ...
Soy isoflavone-specific biotransformation product S-equol in the colon: physiological functions, transformation mechanisms, and metabolic regulatory pathways [0.03%]
大豆异黄酮的特异性代谢产物S-.equol在结肠中的生理功能，转化机制及代谢调控途径
Xiaoying Wang,Baiyan Chen,Xiang Fang et al.
Xiaoying Wang et al.
Epidemiological data suggest that regular intake of soy isoflavones may reduce the incidence of estrogen-dependent and aging-associated disorders. Equol is a metabolite of soy isoflavone (SI) produced by specific gut microbiota and has many...
Biocolorants in food: Sources, extraction, applications and future prospects [0.03%]
食品中的生物色素：来源、提取、应用及未来前景
Monika Thakur,V K Modi
Monika Thakur
Color of a food is one of the major factors influencing its acceptance by consumers. At presently synthetic dyes are the most commonly used food colorant in food industry by providing more esthetically appearance and as a means to quality c...
Garlic (Allium sativum L.) in diabetes and its complications: Recent advances in mechanisms of action [0.03%]
大蒜（Allium sativum L.）在糖尿病及其并发症中的作用机制的最新进展
Yayi Jiang,Rensong Yue,Guojie Liu et al.
Yayi Jiang et al.
Diabetes mellitus (DM) is a metabolic disease characterized by chronic hyperglycemia and impaired islet secretion that places a heavy burden on the global health care system due to its high incidence rate, long disease course and many compl...
Microfluidic assessment of nutritional biomarkers: Concepts, approaches and advances [0.03%]
微流控营养生物标志物评估：概念、方法和进展
Shubham Nimbkar,M Maria Leena,Jeyan Arthur Moses et al.
Shubham Nimbkar et al.
Among various approaches to understand the health status of an individual, nutritional biomarkers can provide valuable information, particularly in terms of deficiencies, if any, and their severity. Commonly, the approach revolves around mo...
Dietrich Knorr,Mary Ann Augustin
Dietrich Knorr
The present global food waste problem threatens food systems sustainability and our planet. The generation of food waste stems from the interacting factors of the need for food production, food access and availability, motivations and ignor...