In vitro gastrointestinal digestion of broccolis sprout extract: Impact on the bioaccesibility of sulforaphane and total phenolic [0.03%]
broccoli芽提取物的体外胃肠消化作用：对可获得硫代葡萄糖苷和总酚的影响
Vívian de Vasconcelos Lopes,Flávia Oliveira Brito,Jean de Oliveira Lopes et al.
Vívian de Vasconcelos Lopes et al.
Broccoli sprout extract is rich in phenolic compounds and sulforaphane (SFN) and the gastrointestinal digestion process can affect the bioaccessibility of these substances. This study aimed to evaluate the antioxidant capacity and the conte...
A colorimetric and fluorometric dual-functional chemodosimeter for highly sensitive and selective detection of Cu2+ in fruit juices [0.03%]
一种双功能化学生物传感器用于果汁中Cu2+的灵敏高选择性检测
Chong Wu,Shao-Dan He,Yong-Lang Liu et al.
Chong Wu et al.
A new chemodosimeter, IN-P, an indolinium-naphthyl-picolinate conjugate, which incorporates the picolinate as the recognition group and the hemicyanine as the fluorophore, has been synthesized for the sensing of Cu2+ with a fluorescence "tu...
Identification of immunomodulatory peptides from crocodile head protein hydrolysates: Targeted screening and immunomodulatory activity by activating NF-κB signaling pathway [0.03%]
基于NF-κB信号通路的免疫调节肽筛选及活性研究
Ge Xu,Wenhao Ma,Wenzhu Zhao et al.
Ge Xu et al.
Long-term unhealthy lifestyles are prone to triggering immune disorders, leading to infections and chronic diseases, posing serious health risks. Immunomodulatory peptides, with the advantages of being natural and having low toxicity and fe...
Exploring the effects of food by-product HMF on pepsin structure, function, and physiological activity from a binding perspective [0.03%]
从结合角度探讨食品副产物HMF对胃蛋白酶结构、功能及生理活性的影响
Shuyuan Zhang,Zimeng He,Linna Gao et al.
Shuyuan Zhang et al.
5-Hydroxymethylfurfural (HMF) derived from the Maillard reaction poses significant health risks including neurotoxicity and carcinogenicity. Upon ingestion with food, HMF can interact with pepsin, a pivotal enzyme in the human digestive sys...
Insight into the color stability and spectral properties of the phycocyanin/okra polysaccharides complex under heat treatment conditions [0.03%]
加热条件下叶绿素龙须菜多糖复合物的颜色稳定性和光谱性质研究
Haoyi Huang,Zhijie Chen,Caie Wu et al.
Haoyi Huang et al.
Phycocyanin (PC) is found mainly in cyanobacteria and some green algae, and it is a natural pigment. PC is extremely unstable and prone to denaturation under high temperature conditions, which limits its application in the food industry. Co...
Multi-class analysis of mycotoxin prevalence and potential health risks in commercial apple puree: Implications for early childhood populations in the Italian market [0.03%]
意大利市场上多类霉菌毒素在商用苹果泥中的流行情况及潜在健康风险分析：对幼儿人群的影响研究
Laura Carbonell-Rozas,Octavian Augustin Mihalache,Chiara Dall&#x;Asta
Laura Carbonell-Rozas
This study investigates the prevalence of mycotoxins in commercial apple puree from the Italian market, focusing on their co-occurrence, exposure levels, and potential health risks, particularly for vulnerable populations like infants and t...
Multiphase gel-based functional inks in 3D food printing: A review on structural design and enhanced bioaccessibility of active ingredients [0.03%]
三维食品打印中基于溶胶的多功能墨水的研究：活性成分结构设计及生物可利用度提升综述
Jinming Yu,Runkang Qiu,Wenbo Zheng et al.
Jinming Yu et al.
As an emerging technology, 3D food printing holds great promise for achieving customization and precision in nutrition. The potential of multiphase gels as functional inks is discussed. Multiphase systems such as structurally modified or en...
An approach combining alfalfa seeds and biotechnological methods to enhance wheat bread quality: Nutritional, antioxidant, spectroscopic and sensory aspects [0.03%]
一种结合利用紫花苜蓿种子和生物技术方法改善小麦面包质量的方法：营养、抗氧化、光谱及感官方面
Marijana Djordjević,Miljana Djordjević,Radosław Spychaj et al.
Marijana Djordjević et al.
Non-germinated (ASC) and germinated alfalfa seed flours (GASC) were used as wheat flour substitutes (5 and 10 g/100 g) in standard and sourdough bread production. The proximate composition, mineral, amino acid, fatty acid and phenolic profi...
Towards the understanding of collapse mechanisms and mechanical behaviour of selected plant-based food materials during preservation and processing [0.03%]
植物基食品材料在保藏和加工过程中的坍塌机理及力学行为研究进展
M A Kader,M N Hossan,M A Wares et al.
M A Kader et al.
Understanding the collapse mechanisms and mechanical behaviours of plant-based food (PBF) materials is the key to select or modify their harvesting and post-harvesting processes (transportation, packaging, preservation and storage). However...
Determination of vitamin D3 (cholecalciferol) in wheat flour using a solid-liquid extraction and liquid chromatography-tandem mass spectrometry (LC-MS/MS) [0.03%]
采用固液萃取和液相色谱-串联质谱法测定小麦粉中的维生素D3(胆钙化醇)
Marcia Becerra,Bárbara Riveros,Danahe Allende et al.
Marcia Becerra et al.
Vitamin D helps absorb calcium and preserve healthy bones. In several countries, vitamin D intake comes mainly from fortified foods. Fortification of wheat flour is a way to improve the low intake of vitamin D in low- and middle-income coun...