Magdalena Kujawska,Lindsay J Hall
Magdalena Kujawska
Nutrition plays a fundamental role in shaping human health across the life course, influencing both host physiology and the composition and function of the gut microbiota. In turn, the gut microbiota modulates the effects of dietary intake,...
Protein-Rich Soft Foods for the Elderly with Swallowing Difficulties: Advances in Formulation, Characteristics, and Digestibility [0.03%]
吞咽困难老年人的高蛋白软食：配方、特性及消化性的新进展
Yuxin Qin,Christopher Pillidge,Bernie Harrison et al.
Yuxin Qin et al.
Dietary requirements for older adults differ from those of younger individuals. A higher proportion of older adults experience swallowing difficulties and/or live in institutional care, further influencing the design of suitable food produc...
Lu Zhang,Remko M Boom,Yizhou Ma
Lu Zhang
Industrial food processing is rapidly transforming into automation and digitalization. Automated food processing systems adapt to variations in raw materials and product quality requirements. Implementing automated processing systems can po...
The Role of Ginseng and its Bioactive Compounds in Aging: Cells and Animal Studies [0.03%]
人参及其生物活性化合物在衰老中的作用：细胞和动物研究
Da-Yeon Lee,Nicole Noren Hooten,Jennifer F O&#x;Connell et al.
Da-Yeon Lee et al.
Aging is an inevitable process that is characterized by physiological deterioration and increased vulnerability to stressors. Therefore, the interest in hallmarks, mechanisms, and ways to delay or prevent aging has grown for decades. Natura...
Down the Rabbit Hole: How Digital Media Shapes Public Perceptions of Food Science and Technology Research (And How We Can Safeguard Science Integrity and Credibility) [0.03%]
兔子洞之旅：数字媒体如何塑造公众对食品科学技术研究的感知（我们如何保证科学的完整性和可信度）
Mary Ann Lila,Camille Ryan,Connie Diekman
Mary Ann Lila
Professionals and practitioners in food science and technology navigate a minefield of challenges stemming from the convergence of science, scientific inquiry and research, and online mass and social media. Misinterpretations and politicize...
Yogini S Jaiswal,Leonard L Williams
Yogini S Jaiswal
Infant food allergies have become a continually rising global health issue. There is a lack of global standardized recommendations on measures for prevention and treatment of infant food allergies because of the variations in ethnic, social...
Recent Advances in Plant-Based Edible Emulsion Gels for 3D-Printed Foods [0.03%]
基于植物的可食用乳状凝胶在3D打印食品中的最新研究进展
Xiyue Liu,Yanpeng Cheng,Tiexin Sun et al.
Xiyue Liu et al.
3D printing has emerged as a suitable technology for creating foodstuff with functional, sensorial, and nutritional attributes. There is growing interest in creating plant-based foods as alternatives to address current demands, especially t...
Gary Williamson
Gary Williamson
(Poly)phenols, including flavonoids, phenolic acids, and tannins, are a diverse class of compounds found in plant-based foods and beverages. Their bioavailability has been extensively described and detailed metabolic pathways elucidated. Al...
Jochen Weiss,Sebastian Mannweiler,Hanna Salminen
Jochen Weiss
Lipids are key compounds in foods and provide energy and nutrients to the body. They are carriers of aroma and flavor compounds and contribute to structure and texture. Nutritional research has shown that positive effects on human health ar...
Role of Scavenger Receptor B1 (SR-B1) in Improving Food Benefits for Human Health [0.03%]
清道夫受体B1（SR-B1）在改善食物健康效益中的作用
Giuseppe Valacchi,Alessandra Pecorelli
Giuseppe Valacchi
Scavenger receptor class B member 1 (SR-B1) is a multiligand receptor with a broad range of functions spanning from the uptake of cholesteryl esters from high-density lipoproteins (HDLs) and transport of micronutrients such as fat-soluble v...