Wound Healing Potential of a Formulation Containing Yerba Mate (Ilex paraguariensis) Extract: A Preclinical Study in a Rat Model of Undernutrition [0.03%]
巴拉圭冬青提取物制剂促伤口愈合潜能的临床前研究——以营养不良大鼠模型为例
Andrea Lorena Berengeno,Juan Garona,Facundo Jose Salinas et al.
Andrea Lorena Berengeno et al.
The development of novel formulations to promote an accelerated wound healing process is an important need in medicine. Yerba mate (YM) (Ilex paraguariensis A. St. Hil.) exhibits significant biological activities, and we here developed a YM...
Soy Protein Hydrolysate Accentuates the Cocoa-Like Flavor Attributes of Carob-Based Dark Chocolate [0.03%]
大豆蛋白水解物能增强 carob 黑巧克力的类可可风味属性
Manfred Choo-Yong Ku,Faith Xinying Yeo,Xiangning Liu et al.
Manfred Choo-Yong Ku et al.
Roasted carob pulp is known for its faint cocoa-like flavor. Although it exhibits potential as a cocoa replacer, its cocoa-like aroma and bitter taste are weaker than those of conventional cocoa. To shrink this flavor gap, the present study...
Value-Added Products From Baijiu Distillers' Grains: Bioactive Flavonoids and the Evaluation of Its Potential Function [0.03%]
白酒酒糟活性成分黄酮的提取及功能评价研究
Jiao Li,Jiayan Sun,Yu Pan et al.
Jiao Li et al.
Baijiu distillers' grains (BDGs) are the largest by-products in the Baijiu brewing industry. As the main raw material for Baijiu brewing, sorghum contains rich bioactive flavonoids. During the brewing of Baijiu, the bioactive flavonoids are...
The Key Egg White Proteins Involved in Foam Formation and Foam Stability [0.03%]
影响蛋清起泡和泡沫稳定性的关键蛋白因素
Edirisingha Dewage Nalaka Sandun Abeyrathne,Dewei Shu,Xi Huang et al.
Edirisingha Dewage Nalaka Sandun Abeyrathne et al.
This study determined the major egg white proteins for foaming and foam stability. The natural and lysozyme-free egg whites were 2x diluted and blended with a KitchenAid blender for 5 minutes to make foams. The foams were collected, held at...
Firmness Loss in Blueberry (Vaccinium corymbosum) Is Associated With Increased PG Activity, Upregulation of Softening-Related Genes, and Pectin Metabolism [0.03%]
蓝莓（Vaccinium corymbosum）的果实硬度下降与PG活性升高、软化相关基因表达上调及果胶代谢有关
Jinyan Dong,Xueling Li,Yue Li et al.
Jinyan Dong et al.
Fruit firmness serves as a critical quality parameter in blueberries (Vaccinium corymbosum). However, the interplay between fruit firmness and pectin dynamics during fruit development remains inadequately characterized. This study aims to c...
Effect of Ultrasound-Induced the Structural Changes in Casein on α-Glucosidase Inhibitory Peptide of Its Hydrolysate [0.03%]
超声波处理对酪蛋白结构的影响及其水解产物抑α-糖苷酶肽的研究
Jiaxin Li,Zhimin Wang,Xin Yuan et al.
Jiaxin Li et al.
The effects of ultrasonic powers on casein structure and the α-glucosidase inhibitory activity of casein hydrolysates were investigated. Potential α-glucosidase inhibitory peptides generated from casein hydrolysate were identified by LC-M...
Fermentation-Engineered Sea Buckthorn and Monk Fruit Beverage Exhibiting Antioxidative Potential and Cytotoxic Activity Against HepG2 Cancer Cells [0.03%]
一种具有抗氧化潜力并能对抗HepG2癌细胞的刺梨和罗汉果发酵饮料
Bismillah Mubeen,Sanabil Yaqoob,Tahir Maqbool et al.
Bismillah Mubeen et al.
Functional foods have gained significant attention due to their potential health advantages. Sea buckthorn and monk fruit are recognized for their medicinal properties. In this study, a Sea buckthorn-monk beverage was produced via lactic ac...
Oya Kilci,Yusuf Eryesil,Murat Koklu
Oya Kilci
This study aims to reduce time, costs, and human errors in quality control processes for biscuit production by employing deep learning models to detect defective products. Two datasets were created. One for binary classification (defect and...
Effects of Hot Air Drying on the Nutritional and Phytochemical Composition of Radish (Raphanus sativus L.) Microgreens [0.03%]
热空气干燥对小萝卜(Raphanus sativus L.)苗营养价值及植化素的影响
Marjorie J Jauregui,Ezekiel R Warren,Francesco Di Gioia et al.
Marjorie J Jauregui et al.
Cruciferous microgreens are recognized for their high content of phytochemicals, particularly glucosinolates. Their high moisture content and water activity make them highly perishable after harvest and highlight the need for effective pres...
Assessment of Knowledge, Attitude, and Practice (KAP) Regarding Food Allergen Labeling Among Allergic Population in Jiangxi Province, China [0.03%]
江西省过敏人群食品致敏物标签知识、态度及行为(KAP)调查分析
Jian Wang,Wenfeng Liu,Jinyan Gao et al.
Jian Wang et al.
Food allergy is an increasing global public health concern, posing significant challenges to individual well-being and food safety. Effective management of food allergies relies heavily on the avoidance of allergens, making food allergen la...