Dietary red bean seedlings extract alleviates obesity via activation of PPARα - AMPKα signaling in white adipose tissue of high-fat diet-fed obese mice [0.03%]
膳食红小豆芽提取物通过激活高脂饮食喂养肥胖小鼠的白色脂肪组织中的PPARα-AMPKα信号缓解肥胖症状
Hisu Jang,Su-Kyung Shin,Heekyong R Bae et al.
Hisu Jang et al.
With the global prevalence of obesity rising, there is an increasing need for the development of obesity treatments using natural substances with fewer side effects. The efficacy of germinated red bean extract and its bioactive compound, az...
Recent advances in DHA-containing phospholipids (PL-DHA): Sources, position-specific effects, metabolic pathways, and biological activities [0.03%]
近期含DHA磷脂(PL-DHA)研究进展：来源、位置特异性影响、代谢途径及生物活性
Yi He,Bo Liu,Xuan Ma et al.
Yi He et al.
Docosahexaenoic acid-containing phospholipid (PL-DHA) exhibits superior bioavailability compared to conventional DHA formulations. Derived primarily from Antarctic krill or enzymatic synthesis, PL-DHA's molecular architecture-specifically i...
Unlocking the power of nutmeg: Nutritional composition, phytochemicals, and health benefits revealed through chemometrics and multi-omics advances [0.03%]
探秘豆蔻之谜：基于化学计量学和组学技术揭示其营养成分、植物化合物及健康效益
Xi Khai Wong,Cesarettin Alasalvar,Shengtao Bo et al.
Xi Khai Wong et al.
This review offers an in-depth analysis of the compositional and nutritional characteristics of nutmeg, highlighting its phytochemicals, lipid-soluble bioactive compounds, and the associated health benefits. Whenever possible, different par...
Controlling in vitro lipid digestion: Pickering emulsions with cellulose nanocrystals, chitosan and methylcellulose [0.03%]
体外脂质消化控制：纤维素纳米晶体、壳聚糖和甲基纤维素的Pickering乳液
Lin Zhang,John Halket,Anna Caldwell et al.
Lin Zhang et al.
Engineering foods has become a focus of research to tailor lipid digestion and improve health outcomes. We report the use of cellulose nanocrystals (CNCs) combined with either methylcellulose (MC) or chitosan (Ch) to stabilise Pickering emu...
Dynamic changes in volatile organic compounds of cherry tomato fruits during storage at different temperatures using HS-GC-IMS [0.03%]
基于HS-GC-IMS的樱桃番茄果实于不同贮藏温度下挥发性有机化合物动态变化研究
Sihui Guan,Fei Yang,Jinxiao Yao et al.
Sihui Guan et al.
Cherry tomatoes are widely appreciated for their distinctive taste and aroma. To explore the impact of low temperatures on the quality and flavor of ripe red tomatoes, this study examined changes in the volatile organic compounds (VOCs) in ...
SensoryGAN: AI-driven design of low-toxicity dairy flavor alternatives with integrated neurosensory and cellular safety validation [0.03%]
基于人工智能的低毒性乳制品风味替代品的设计及其集成了神经感官及细胞安全验证的方法
Jiaqi Yang,Jingzhi Zhang,Jiawei Xu et al.
Jiaqi Yang et al.
Flavoring agents are critical in the food industry, yet health concerns surrounding diacetyl (DA), a key dairy flavor compound, necessitate safer and sustainable alternatives. This study presents SensoryGAN, a novel predictive paradigm inte...
Hydrothermal treatment and shear synergistically modulate the starch structural and pasting properties [0.03%]
水热处理和剪切协同调节淀粉结构和糊化性质
Zhili Ji,Kai Yan,Long Yu et al.
Zhili Ji et al.
The change in particle surface properties can influence the hydrothermal effect of starch. To elucidate this, the synergistic effect of different hydrothermal temperatures (50 and 60 °C) and shear actions (150 and 300 rpm) on structures an...
Mechanism of needle electrode-derived pulsed electric fields on the structural and physicochemical properties of pork salting [0.03%]
针电极脉冲电场对猪肉腌制过程中结构及理化性质影响的作用机制研究
Xinfu Li,Fang Hou,Yuhan Wang et al.
Xinfu Li et al.
This research examined the impacts of needle pulsed electric field (PEF) treatment on the structural and physicochemical characteristics of porcine myofibrillar proteins (MP). It investigates the mechanisms by which PEF promotes curing, pri...
Exploring the quality changes of carp roes: perspective from flavor characteristics and microstructure [0.03%]
探究鲤鱼子的质量变化：从风味特征和微观结构角度审视
Gaomin Han,Qiqi Li,Hui Hong et al.
Gaomin Han et al.
Freshwater fish roes possess high nutritional value but exhibit limited industrial utilization due to their pronounced fishy flavor. This study aimed to investigate the improvement in fishy flavor and changes in the texture of carp roe unde...
Fucoidan-based delivery systems: From fabrication strategies to applications [0.03%]
褐藻糖胶基递送系统：从制备策略到应用
Wenhao Liu,Xiaoye Xu,Lihui Duan et al.
Wenhao Liu et al.
Bioactive compounds such as curcumin, anthocyanidins, and quercetin demonstrate multifunctional therapeutic properties, including antioxidant, anticancer, and anti-inflammatory activities. However, their practical application is hindered by...