Recent Advances in Bioactive Natural Products from Plant Fruits: Structures, Activities, and Future Prospects [0.03%]
近年植物果实活性天然产物研究进展：结构、功能与展望
Chengqian Pan,Haohang Ni,Zongyang Li et al.
Chengqian Pan et al.
Fruits are a significant source of novel active natural products, rich in terpenoids, lignans, glycosides, flavonoids, polyphenols, lipids, and other bioactive substances, which display a wide array of physiological functions, including ant...
Innovative Vegan Gummy Candy Based Carob Syrup (Ceratonia siliquaL.): Nutritional, Technological, and Sensory Evaluation [0.03%]
基于角豆（ Ceratonia siliqua L.）的创新型纯素凝胶糖果果酱的营养、技术及感官评价
Olfa Rebai,Malek Ben Temessek,Sami Fattouch
Olfa Rebai
Application of Supplements Based on Soybean By-products Containing Lacticaseibacillus casei (ATCC®393™) in Fruit Smoothies [0.03%]
植物乳酸菌(Lactiplantibacillus plantarum)ATCC®393™黄豆副产品在水果奶昔中的应用
Adriana P Castellanos-Fuentes,Silvia K Flores,Marina F de Escalada Pla
Adriana P Castellanos-Fuentes
The aim of the present work was to apply functional ingredients (FIs) prepared with soybean by-products (okara or expeller) containing L. casei (ATCC 393), as supplements in smoothies based on orange juice or reduced-lactose milk. The proce...
Extrusion Processing as a Strategy for Value-added Utilization of Sesame By-product Flour: Impact on Nutritional and Anti-nutritional Profile [0.03%]
挤压工艺作为附加值利用副产品芝麻粉的策略：对营养和抗营养素轮廓的影响
Xóchitl Ariadna Ruiz-Armenta,Andrea Inzunza-Mexia,Luis Martín Sánchez-Magaña et al.
Xóchitl Ariadna Ruiz-Armenta et al.
Chia Seed Oil as a Source of Omega-3 To Fortify an Instant Soup Using Amylose Inclusion Complexes: Study of In Vitro Digestibility [0.03%]
用淀粉包合物强化速溶汤中奇亚籽油ω-3的研究（体外消化法）
Andrea E Di Marco,Daniela E Igartúa,Darío M Cabezas et al.
Andrea E Di Marco et al.
Chia (Salvia hispanica L.) seed oil, the richest vegetable source of α-linolenic acid (omega-3), faces challenges in food applications due to its hydrophobicity and susceptibility to oxidation. Encapsulation technologies are therefore requ...
Utilization of Grape Pomace as A Value-added Phenolic Component for Oat Milk Production [0.03%]
葡萄皮渣作为添加成分用于燕麦奶的开发与应用研究
Md Zakir Hassan,Khizra Hassan Abidi,Elena G Kovaleva
Md Zakir Hassan
Grape pomace (GP), a wine industry byproduct rich in dietary fiber and polyphenols, was aimed to enhance the nutritional, phytochemical, and sensory qualities of oat milk. Oat milk, a sustainable dairy alternative rich in β-glucan and mine...
Differences and Similarities Between the Carbohydrates, Lipids, and Phenolic Compounds in Sorghum and Maize Grains Used for Popping, Implications for Human Nutrition and Health [0.03%]
用于爆米花的高梁和玉米中的碳水化合物、脂质和酚类物质的异同及其对人体营养和健康的影响
Ángel H Cabrera-Ramírez,Mar Villamiel,Antonia Montilla et al.
Ángel H Cabrera-Ramírez et al.
Maize and sorghum represent economic, social, and nutritional significance worldwide. This work evaluated the physicochemical properties, carbohydrate, and lipids profile, as well as nutraceutical properties of sorghum and maize varieties u...
Synergistic Effects of Extrusion on the Structural, Functional and Safety Improvement of Cassava Starch: A Review [0.03%]
挤压对木薯淀粉结构、功能和安全改善的协同作用：综述
Mingming Qi,Zhina Chen,Hongjun Li
Mingming Qi
Cassava is a vital global crop, but its industrial potential is limited by inherent challenges such as high viscosity, poor cold-water solubility, and the presence of toxic hydrocyanic acid (HCN). Extrusion processing is a powerful technolo...
Nutritional, Antioxidant, and Phytochemical Changes During the Production of Tortillas Using Quality Protein Maize and an Alkaline Extrusion Thermomechanical Process [0.03%]
采用碱法挤压热机械工艺使用优质蛋白玉米生产玉米饼的营养、抗氧化和植物化学成分变化
Ana Luisa Félix-Sámano,Jennifer Vianey Félix-Medina,Julio Montes-Ávila et al.
Ana Luisa Félix-Sámano et al.
This research evaluated how both the maize alkaline cooking processes (traditional and extrusion-based nixtamalization) and tortilla baking step affect the chemical composition, physicochemical parameters, antioxidant activity, and phytoche...
In silico Techniques for the Investigation of Bioactive Compounds in Quinoa (Chenopodium quinoa Willd.): Recent Advances in Molecular Modeling and Identification of Therapeutic Targets [0.03%]
基于计算技术的藜（学名：Chenopodium quinoa Willd.）活性成分研究及分子模拟和治疗靶点鉴定的新进展
Julio Vidaurre-Ruiz,Claudia Huamaní-Perales,Hans Minchán-Velayarce et al.
Julio Vidaurre-Ruiz et al.
Quinoa (Chenopodium quinoa Willd.) is a valuable source of bioactive compounds with therapeutic potential, including peptides, saponins, and polyphenols. In recent years, in silico tools have emerged as key strategies for predicting, charac...