Baru (Dipteryx alata Vog.) by-product following gastrointestinal digestion: bioaccessibility, antioxidant capacity and in vitro effects on inflammatory response of phenolic compounds [0.03%]
巴鲁（Dipteryx alata vog.）胃肠消化副产物的生物可及性，抗氧化能力和苯酚化合物体外抗炎作用的影响
Daniela Canuto Fernandes,José Rodrigues do Carmo Neto,Amanda de Oliveira Matos et al.
Daniela Canuto Fernandes et al.
Partially defatted baru nut cake (BNC), a baru processing by-product, is a remarkable source of phenolic compounds. However, little is known about the bioaccessibility of its phenolic compounds and antioxidant capacity after gastrointestina...
Chelation of cerium (III) with fish skin collagen peptides: Improving the in vitro stability and bioavailability of inorganic cerium [0.03%]
鱼皮胶原肽与铈(Ⅲ)的配位作用：改善无机铈体外稳定性和生物利用度
Peihan Wu,Zongcai Tu,Hui Wang et al.
Peihan Wu et al.
Purified fish skin collagen peptide (FSCP) was used to chelate Ce3+ to prepare peptide‑cerium chelate (FSCP-Ce) to improve their in vitro stability and cellular uptake for oral delivery. The study revealed that the primary chelation sites ...
Investigating the rheological properties and structure of grass pea protein isolate- sesame oil bigels for effective fat substitution in low-fat cream formulation [0.03%]
基于蚕豆蛋白和麻油制备的大凝胶的流变性质及结构研究及其在低脂淡奶油中的应用探究
Sorour Lotfi Shirazi,Arash Koocheki
Sorour Lotfi Shirazi
In this study, bigels with optimized mechanical properties (high firmness and viscoelasticity) and long-term stability were developed to identify the most effective formula for use as a fat substitute in low-fat cream. For this purpose, big...
Lactofermented beverage from broccoli leaves induces calcium dysregulation and ER-mitochondrial dysfunction in colorectal cancer cells: A proteomic perspective [0.03%]
利用蛋白质组学视角探究发酵 broccoli 叶子饮料通过诱导钙失调和内质网-线粒体功能障碍抑制结直肠癌细胞：蛋白质组学视角
José Ángel Salas-Millán,John Mackrill,Silvia Melgar et al.
José Ángel Salas-Millán et al.
Functional foods have emerged as promising agents in cancer prevention due to their bioactivity and safety, with the aim of inhibiting or reversing carcinogenesis. This study investigates the cytotoxic effects and molecular mechanisms of a ...
Effects of replacing sucrose and blending extrusion modified flours on the eating quality of highland barley sugar-crisp cookies [0.03%]
以青稞粉部分替代蔗糖及不同粉类复配挤压改性对酥性饼干品质的影响
Di Wu,Tongtong Xu,Yue Sun et al.
Di Wu et al.
Highland barley (HB) sugar-crisp cookies were prepared by blending three types of extruded modified HB flours (EHBF) at varying ratios (5/10/15 %) after formula optimization on sucrose replacing (SR). The effects of SR and EHBF blending on ...
Impact of salt and alkali on the cooking quality of noodles with different wheat starch granule sizes and the underlying mechanisms [0.03%]
盐碱对面筋不同淀粉粒径大小面条品质特性及机制的影响
Jiaying Shang,Chong Liu,Limin Li et al.
Jiaying Shang et al.
The underlying mechanisms of salt (NaCl) and alkali (kansui) on the cooking quality of wheat noodles with different B/A starch ratios were investigated from microstructural features, structural transformation of starch and protein during co...
Current status and prospects of phytochemistry, pharmacological activity and medicinal and food applications of the genus Illicium Linn [0.03%]
Illicium属的植物化学、药理活性及药食应用研究进展与展望
Sijie Yang,Jingcheng Li,Yi Luo et al.
Sijie Yang et al.
The genus Illicium, with high medicinal and edible value, includes about 40 species globally, such as Illicium verum, which is recognized as one of the most consumed spices. Current studies indicate that the chemical composition of the Illi...
Insights into carboxymethyl cellulose enhances the stability of myofibrillar protein aqueous solution modulated by charge density [0.03%]
羧甲基纤维素通过电荷密度增强肌原纤维蛋白水溶液稳定的机理研究
Jiale Chai,Ye Tao,Xue Zhao et al.
Jiale Chai et al.
Non-covalent interaction of anionic polysaccharides is regarded as an effective approach to solving the poor stability of meat protein in low/no-salt beverages. In this study, the charge density of polysaccharides was proved to be a key fac...
Potential of exudate metabolites to predict microbial populations in beef [0.03%]
牛排中渗出代谢物预测微生物种群的可能性研究
Heesang Hong,Hye-Jin Kim,Hyun-Jun Kim et al.
Heesang Hong et al.
This study explores the feasibility of using beef exudate metabolites as non-destructive predictors of total viable count (TVC) in beef stored under vacuumed and refrigerated conditions (4 °C). A total of 55 metabolites were identified, am...
Controlled release of bittern-loaded water-in-water emulsion as a novel strategy to regulate the gelation properties of tofu [0.03%]
一种控制苦卤释放的水包水乳液调节豆腐凝胶性质的新策略
Shuhan Shen,Jiaqi Yang,Fan Wu et al.
Shuhan Shen et al.
Bittern tofu, a traditional soybean curd highly consumed in Asian countries, often suffer from rapid protein aggregation during coagulation, making it difficult to control the production process and resulting in poor quality and low water-h...