Food extrusion: An advanced process for innovation and novel product development [0.03%]
食品挤压：创新和新产品开发的先进工艺
Andriana E Lazou
Andriana E Lazou
Extrusion is a versatile process capable of producing a variety of new and novel foods and ingredients, thus increasing manufacturing opportunities. Further, it could provide nutritious, safe, sustainable, and affordable foods, especially d...
David M Klurfeld
David M Klurfeld
Foods are not simply a delivery vehicle for nutrients; they consist of a matrix in which nutrients and non-nutrient compounds are presented that induce physiologic effects different from isolated nutrients. Dietary guidance is often based o...
The relationship between n-3 polyunsaturated fatty acids and telomere: A review on proposed nutritional treatment against metabolic syndrome and potential signaling pathways [0.03%]
n-3多不饱和脂肪酸与端粒的关系：一种针对代谢综合征的营养疗法及潜在信号通路综述
Yuqi Wu,Yu Zhang,Jingjing Jiao
Yuqi Wu
Metabolic syndrome (MetS), a cluster of metabolic abnormalities composed of central obesity, elevated blood pressure, glucose disturbances, hypercholesterolemia and dyslipidaemia, has increasingly become a public health problem in the 21st ...
Recent advances in developing butyrogenic functional foods to promote gut health [0.03%]
促进肠道健康的产丁酸功能食品研发的最新进展
Miao Zhang,Robert W Li,Haiyan Yang et al.
Miao Zhang et al.
As one of the major short-chain fatty acids produced via microbial fermentation, butyrate serves as not only a preferred energy substrate but also an important signaling molecule. Butyrate concentrations in circulation, tissues, and gut lum...
Recent advances in simultaneous detection strategies for multi-mycotoxins in foods [0.03%]
食品中多霉菌毒素同步检测方法的研究进展
Ying Yang,Meng-Yu Ren,Xiao-Guang Xu et al.
Ying Yang et al.
Mycotoxin contamination has become a challenge in the field of food safety testing, given the increasing emphasis on food safety in recent years. Mycotoxins are widely distributed, in heavily polluted areas. Food contamination with these to...
Redefining methods for augmenting lactic acid bacteria robustness and phenyllactic acid biocatalysis: Integration valorizes simplicity [0.03%]
重新定义用于增强乳酸菌耐受性和苯乳酸生物催化的技术：整合使简单化得到价值最大化
Haritha Meruvu
Haritha Meruvu
The production of phenyllactic acid (PLA) has been reported by several researchers, but so far, no mention has been made of augmented PLA production using an orchestrated assembly of simple techniques integrated to improve lactic acid bacte...
Bacterial nitric oxide synthase in colorizing meat products: Current development and future directions [0.03%]
肉制品着色用细菌型一氧化氮合酶的研究进展及未来方向
Pan Huang,Huiting Luo,Conggui Chen et al.
Pan Huang et al.
Nitrite has been widely used in meat products for its abilities including color formation, antimicrobial properties, flavor formation and preventing lipid oxidation. However, the possible generation of N-nitrosamines through reaction of nit...
M Yashini,S Khushbu,N Madhurima et al.
M Yashini et al.
Starch is present in high amount in various cereals, fruits and roots & tubers which finds major application in industry. Commercially, starch is rarely consumed or processed in its native form, thus modification of starch is widely used me...
Peihua Ma,Zhikun Zhang,Xiaoxue Jia et al.
Peihua Ma et al.
Neural network (i.e. deep learning, NN)-based data analysis techniques have been listed as a pivotal opportunity to protect the integrity and safety of the global food supply chain and forecast $11.2 billion in agriculture markets. As a gen...
An up-to-date review: differential biosynthesis mechanisms and enrichment methods for health-promoting anthocyanins of citrus fruits during processing and storage [0.03%]
一项最新综述：柑橘制品加工和贮藏期间花色苷促健康功效的差异化生物合成机制及富集方法
Jin Chen,Feifei Liu,Ricardo Antonio Wu et al.
Jin Chen et al.
Anthocyanins, naturally found in citrus, play key roles in improving the qualities of citrus fruits and products. Dietary consumption of fruit-derived anthocyanins is concerned increasingly owing to health-promoting properties. However, ant...