Study on the structure and lipid-lowering activity of different components of lotus root polysaccharides [0.03%]
莲藕多糖不同组分的结构及其降血脂活性的研究
Jie Song,Zhao Zhang,Hongxun Wang et al.
Jie Song et al.
Lotus root is a widely popular aquatic vegetable with edible and medicinal values. Here we report the structure and lipid-lowering activity of two lotus root polysaccharides LRW (lotus root polysaccharide by water extraction) and LRA (lotus...
Nattokinase as a novel food-grade enzyme for long term cell subculture [0.03%]
纳豆激酶作为一种新型食物级酶用于长期细胞传代培养
Maria Olenic,Chloë Deelkens,Jolanda van Hengel et al.
Maria Olenic et al.
Cellular agriculture and regenerative medicine strive to replace animal-derived products in their processes as much as possible. In these efforts dissociation enzymes required for cell detachment from their substrate are often overlooked. C...
Technological innovations for reducing tomato loss in the agri-food industry [0.03%]
减少农业食品业番茄损耗的技术创新
Irene Domínguez,José Luis Del Río,Víctor Ortiz-Somovilla et al.
Irene Domínguez et al.
Food loss and waste has a detrimental impact on the economy, food security and the environment, especially at a time when more than 700 million people around the world suffer from hunger. Fruit and vegetables are highly perishable products ...
Oil mobility in sucrose-in-oil dispersions as a function of particle morphology and BET surface [0.03%]
蔗糖在油中的分散体的油相流动性与其粒子形态和BET表面积的关系
Hilke Schacht,Lena Trapp,Maike Föste et al.
Hilke Schacht et al.
Solid particles in dispersions, for example sucrose, can reduce the mobility of liquid oils, potentially through sorption or physical entrapment. So far, little is known about the mechanisms and influencing factors behind oil immobilization...
Machine learning-based classification and prediction of typical Chinese green tea taste profiles [0.03%]
基于机器学习的典型中国绿茶滋味特征分类与预测
Yingbin Zhang,Xuwei Chen,Dingding Chen et al.
Yingbin Zhang et al.
The taste of Chinese green tea is highly diverse. In this study, a combination of unsupervised and supervised learning methods was utilized to develop a model for classifying and predicting typical Chinese green tea taste. Three clustering ...
Investigating the cryoprotective mechanism of phosphorylated nano-chitin in shrimp (Litopenaeus vannamei) during frozen storage [0.03%]
磷酸化纳米几丁质在南美白对虾冻藏过程中cryoprotective机制的研究
Shan Yu,Zijian Zhi,Yufei Wang et al.
Shan Yu et al.
This study aims to explore the cryoprotective effects of phosphorylated surface deacetylated chitin nanofibers (PS-ChNFs) on shrimp. Compared to the control- and those treated with surface deacetylated chitin nanofibers (S-ChNFs) or sodium ...
Super antioxidant and high antibacterial ability bi-functional xylitol/2-hydroxypropyl-β-cyclodextrin carbon dots with hydroxyl-functionalized for rainbow trout preservation [0.03%]
具有超抗氧化和高抗菌能力的双功能木糖醇/2-羟基丙基-β-环糊精碳点用于虹鳟鱼的保存中的羟基功能化研究
Dangfeng Wang,Hao Dong,Yang Jiang et al.
Dangfeng Wang et al.
In 2020, Rainbow trout production reached 959,600 tons, representing 4 % of the global trout output. However, microbial contamination and lipid and protein oxidation spoil around 15 % of total aquatic products. Traditional food preservative...
A targeted reformulation of safflower oil: Enhancing anti-inflammatory potential and market competitiveness through ω3 enrichment [0.03%]
富集ω3酸以提高抗炎潜力和市场竞争力的红花油针对性改造
Rubab Arshad,Jiawei Wan,Tingyang Ai et al.
Rubab Arshad et al.
Safflower seed oil, rich in linoleic acid, has a high ω6/ω3 ratio due to its negligible ω3 content, which is potentially linked to inflammation and metabolic disorders. Despite its recognized health potential, excessive consumption of pu...
Recent advances in 3D food printing: Therapeutic implications, opportunities, potential applications, and challenges in the food industry [0.03%]
3D食品打印的近期进展：治疗意义，机遇，潜在应用及在食品工业中的挑战
Rizwan Arshad,Aroosha Saqib,Hafiz Rizwan Sharif et al.
Rizwan Arshad et al.
3D food printing (3DFP) offers a transformative approach in the food industry, diverging from traditional manufacturing techniques. The integration of food science and nutrition with 3DFP is pioneering personalized, eco-friendly, and nutrie...
Characterization of pea protein-different types of glycoside flavonoid complex interactions and functional properties [0.03%]
豌蛋白-不同类型糖苷黄酮复合物相互作用及功能特性的特征分析
Zihao Chen,Min Fu,Jun Chen et al.
Zihao Chen et al.
Flavonoids offer various health benefits due to their chemical properties and non-covalent interactions with food nutrients. Despite extensive research on flavonoid-protein interactions, the effects of flavonoid glycosides on pea protein (P...