Beyond Taste: Unpacking Consumer Perceptions of Plant-Based Cheese Alternatives in Uruguay Through Sensory, Information, and Expectation Analysis [0.03%]
超越口味：通过感官、信息和期望分析解构乌拉圭消费者对植物基奶酪替代品的感知
Cinu Varghese,Celina Sosa,Julieta Maique et al.
Cinu Varghese et al.
Plant-based cheese alternatives (PBCAs) are considered sustainable substitutes for dairy-based cheese (DB); however, their consumer acceptance remains limited, particularly in dairy-dominant cultural contexts such as Uruguay, where specific...
Rethinking Plant Proteins: Innovations in Nutrition, Processing, and Food Development [0.03%]
重构植物蛋白：营养、加工及食品开发的创新性研究
Nishant Kumar,Nutan Kaushik,Pratibha et al.
Nishant Kumar et al.
Plant-based proteins are novel nutrient sources that are widely available in nature and cost-effective to produce compared to animal proteins, while contributing to lower greenhouse gas emissions and reducing risks to both environmental and...
Controlled Enzymatic Hydrolysis as a Strategy to Enhance Functional and Bioactive Potential of Quinoa Protein [0.03%]
可控酶解策略增强藜麦蛋白功能及生物活性性能
Julio Rueda,F Javier Espejo-Carpio,Norma Samman et al.
Julio Rueda et al.
Despite their nutritional superiority and consumers' growing demand, native quinoa proteins exhibit limited techno-functional properties due to their compact globular conformations and lower aqueous solubility, which restricts their applica...
Hass Avocado Bioactive Compounds Attenuating Oxidative Stress and Inflammation in Ischemia-reperfusion Injury: An Integrative Review [0.03%]
Hass牛油果生物活性化合物在缺血再灌注损伤中缓解氧化应激和炎症：综合评价
Rebeca Escutia-Gutiérrez,Walter Ángel Trujillo-Rangel,Leonel García-Benavides et al.
Rebeca Escutia-Gutiérrez et al.
Ischemia-reperfusion injury (IRI) is a complex and clinically significant pathophysiological process that occurs when blood flow is restored to an organ following ischemia. While reperfusion is essential for tissue survival, it paradoxicall...
Opuntia ficus-indica Flour Modulates Fecal Microbiota, Reduces Cerebral Oxidative Stress and Improves Cognitive Function in Elderly Rats [0.03%]
仙人掌(Opuntia ficus-indica)果皮 flour调节老年大鼠粪便菌群、减少大脑氧化应激和改善认知功能
Renally de Lima Moura,Diego Elias Pereira,Maria da Vitória Santos do Nascimento et al.
Renally de Lima Moura et al.
This study aimed to investigate the effects of Opuntia ficus-indica flour (OFIF) consumption on fecal microbiota composition, cognitive function, and brain oxidative stress in RI elderly male rats. Animals were randomized into five groups: ...
Turning Agricultural Waste into Value-Added Products: A Review of Passion Fruit (Passiflora edulis) Peel [0.03%]
农业废弃物的综合利用——以紫色番石榴果皮为例
Zicong Hu,Qunhe Li,Yingqiang Li
Zicong Hu
Advances in Alternative Protein Design: Nutritional Constraints, Sensory Limits, and Computational Solutions [0.03%]
替代蛋白质设计进展：营养限制、感官限度和计算解决方案
Karen Alejandra Tapia-Cervantes,Ericka Denice Herrera-Cardoso,Ma Fabiola León-Galván
Karen Alejandra Tapia-Cervantes
Valorization of a Low-Pulp Brazilian Native Fruit Pitomba (Talisia esculenta Radlk) Through the Production of Nutritive Powders with the Whole Fruit [0.03%]
通过全果综合利用生产营养粉末的形式对巴西低浆果类本土水果pitomba(talisia esculenta radlk.)进行增值
Wanderson Dos Santos Carneiro,Carlos Eduardo de Farias Silva,Kaciane Andreola et al.
Wanderson Dos Santos Carneiro et al.
This study aimed to characterize powders obtained from pitomba (Talisia esculenta Radlk) which were prepared with pulp and seed (FA), seed (FB), and peel (FC) fractions in terms of physical, chemical and technological attributes to evaluate...
Resveratrol Reduces Postharvest Losses of Fruit Firmness and Weight in Melothria pendula L. Berries [0.03%]
白藜芦醇减少Melothria pendula L。果实的采后硬度和重量损失
Omar Franco-Mora,Álvaro Castañeda-Vildózola,Jesús Ricardo Sánchez-Pale et al.
Omar Franco-Mora et al.
Gastrointestinal Digestion Enhances the In vitro Antitumor Activity of Red Grape Anthocyanins Against Colorectal Cancer Cells [0.03%]
肠道消化增强红葡萄花青素体外抗结直肠癌细胞活性研究
Daniel Cruceriu,Denisa Dobos,Stefan Miron et al.
Daniel Cruceriu et al.
Anthocyanins from red grapes possess notable anticancer properties, yet their biological activity after gastrointestinal digestion remains poorly characterized. In this study, we investigated the in vitro antitumor effects of a red grape an...