Application and potential of multifrequency ultrasound in juice industry: Comprehensive analysis of inactivation and germination of Alicyclobacillus acidoterrestris spores [0.03%]
多频超声波在果汁行业中应用及潜力综述：对嗜酸热球菌孢子的灭活与发芽的全面分析
Hafida Wahia,Olugbenga Abiola Fakayode,Abdullateef Taiye Mustapha et al.
Hafida Wahia et al.
The majority of acidic fruits are perishable owing to their high-water activity, which promotes microbial activity, thus exhibiting metabolic functions that cause spoilage. Along with sanitary practices, several treatments are used during p...
Chenlu Yang,Yulei Han,Xuelin Tian et al.
Chenlu Yang et al.
Grape pomace is the most important residual after wine making, and it is considered to be a very abundant source for the extraction of a wide range of polyphenols. These polyphenols exhibit a variety of bioactivities, such as antioxidant, a...
Shared signaling pathways and targeted therapy by natural bioactive compounds for obesity and type 2 diabetes [0.03%]
肥胖和2型糖尿病的共用信号通路及天然生物活性化合物针对这些通路的治疗作用
Shuhua Tian,Haizhen Zhao,Haizhao Song
Shuhua Tian
Epidemiological evidence showed that patients suffering from obesity and T2DM are significantly at higher risk for chronic low-grade inflammation, oxidative stress, nonalcoholic fatty liver (NAFLD) and intestinal flora imbalance. Increasing...
A review on the gastrointestinal protective effects of tropical fruit polyphenols [0.03%]
热带水果多酚的胃肠保护作用综述
Qianer Jiang,Suvimol Charoensiddhi,Xiaofeng Xue et al.
Qianer Jiang et al.
Tropical fruits are popular because of their unique, delicious flavors and good nutritional value. Polyphenols are considered to be the main bioactive ingredients in tropical fruits, and these exert a series of beneficial effects on the hum...
Health-promoting properties of barley: A review of nutrient and nutraceutical composition, functionality, bioprocessing, and health benefits [0.03%]
大麦的益生特性：营养和药用成分、功能、生物加工和健康效益综述
Jiayan Zhang,Huan Deng,Juan Bai et al.
Jiayan Zhang et al.
Barley is one of the world's oldest cereal crops forming an important component of many traditional diets. Barley is rich in a variety of bioactive phytochemicals with potentially health-promoting effects. However, its beneficial nutritiona...
Oxygenated polycyclic aromatic hydrocarbons in food: toxicity, occurrence and potential sources [0.03%]
食品中多环芳烃的毒性、发生率和潜在来源
Xin Ma,Shimin Wu
Xin Ma
Oxygenated polycyclic aromatic hydrocarbons (OPAHs) are polycyclic aromatic hydrocarbons (PAHs) functionalized with at least one carbonyl group and are generally thought to be more toxic than PAHs. In this review, the physical-chemical prop...
Mohammad Mahdi Karimkhani,Mahmoud Nasrollahzadeh,Mehdi Maham et al.
Mohammad Mahdi Karimkhani et al.
Extensive use of α-pinene in cosmetics, and medicine, especially for its antioxidant/antibacterial, and anti-cancer properties, and also as a flavoring agent, has made it a versatile product. α-Pinene (one of the two pinene isomers) is th...
Plant proteins as the functional building block of edible microcarriers for cell-based meat culture application [0.03%]
植物蛋白作为用于细胞基肉类培养应用的可食用微载体的功能构建块
Yan Kong,Linzhi Jing,Dejian Huang
Yan Kong
Edible microcarriers are essential for developing cell-based meat in large-scale cell cultures. As they are required to be embedded in the final products, the microcarriers should be edible, biocompatible, cost-effective, and pathogen-free....
Bioaccessibility and bioavailability of biofortified food and food products: Current evidence [0.03%]
生物强化食品及其制品的生物可接触性和生物利用率：现有证据
Samantha L Huey,Neel H Mehta,Elsa M Konieczynski et al.
Samantha L Huey et al.
Biofortification increases micronutrient content in staple crops through conventional breeding, agronomic methods, or genetic engineering. Bioaccessibility is a prerequisite for a nutrient to fulfill a biological function, e.g., to be bioav...
Food polyphenols and Maillard reaction: regulation effect and chemical mechanism [0.03%]
食物多酚和美拉德反应：调节效应与化学机制
Zisheng Han,Mengting Zhu,Xiaochun Wan et al.
Zisheng Han et al.
Maillard reaction is a non-enzymatic thermal reaction during food processing and storage. It massively contributes to the flavor, color, health benefits and safety of foods and could be briefly segmented into initial, intermediate and final...