A Comprehensive Understanding of Camellia sinensis Tea Metabolome: From Tea Plants to Processed Teas [0.03%]
全面了解茶树代谢组：从茶树到加工茶
N H M Rubel Mozumder,Jang-Eun Lee,Young-Shick Hong
N H M Rubel Mozumder
Tea (Camellia sinensis) is one of the most popular nonalcoholic beverages in the world, second only to water. Six main types of teas are produced globally: green, white, black, oolong, yellow, and Pu-erh. Each type has a distinctive taste, ...
Psyllium: A Nutraceutical and Functional Ingredient in Foods [0.03%]
燕麦纤维在食品中的应用及发展前景展望——一种具有药用价值的功能性成分
Yaqiong Zhang,Yinghua Luo,Boyan Gao et al.
Yaqiong Zhang et al.
Psyllium is an excellent natural source of soluble and insoluble dietary fiber. It has been used as a nutraceutical and functional ingredient in foods. Many efforts have been made to understand and improve its physicochemical, biological, a...
Recent Advances in Nontargeted Screening of Chemical Hazards in Foodstuffs [0.03%]
食品中化学危害物质非靶向筛查研究进展
Yang Wang,Boyan Gao,Yuanyuan Li et al.
Yang Wang et al.
The emergence of several chemical substances continues to enrich and facilitate the development of food science, but their irrational use also poses a threat to food safety and human health. Nontargeted screening (NTS) has become an importa...
Exploring the Frontiers of Nanopore Sequencing in Food Safety and Food Microbiology [0.03%]
纳米孔测序在食品安全与食品微生物学中的前沿探索
Arnav Sharma,Sherry Bansal,Matthew D Moore et al.
Arnav Sharma et al.
Foodborne illnesses are a significant global public health challenge, with an estimated 600 million cases annually. Conventional food microbiology methods tend to be laborious and time consuming, pose difficulties in real-time utilization, ...
Lacto-Fermented Fruits and Vegetables: Bioactive Components and Effects on Human Health [0.03%]
乳酸发酵果蔬中的生物活性成分及其对人类健康的影响
Lei Wei,Wannes Van Beeck,Melanie Hanlon et al.
Lei Wei et al.
Lacto-fermented fruits and vegetables (FVs) such as kimchi, sauerkraut, and fermented olives and nonalcoholic juices have a long history as dietary staples. Herein, the production steps and microbial ecology of lacto-fermented FVs are discu...
Chemical and Microbiological Hazards Arising from New Plant-Based Foods, Including Precision Fermentation-Produced Food Ingredients [0.03%]
新型植物基食品（包括精准发酵生产食品配料）的化学和微生物危害
Jing Jin,Heidy M W den Besten,Ivonne M C M Rietjens et al.
Jing Jin et al.
The growing human population, climate change, and environmental pollution pose urgent threats to global food security. New plant-based foods and precision fermentation that enable the production of new food ingredients can contribute to a r...
Beyond Aromas: Exploring the Development and Potential Applications of Electroencephalography in Olfactory Research-From General Scents to Food Flavor Science Frontiers [0.03%]
超越气味：探索脑电图在嗅觉研究中的发展和潜在应用——从通用气味到食品风味科学前沿
Zhen Wang,Xiaoyue Chang,Chongyu Zhang et al.
Zhen Wang et al.
Olfaction is crucial to our dietary choices and significantly influences our emotional and cognitive landscapes. Understanding the underlying neural mechanisms is pivotal, especially through the use of electroencephalography (EEG). This tec...
Change Meat Resistance: Systematic Literature Review on Consumer Resistance to the Alternative Protein Transition [0.03%]
改变肉类的阻力：对消费者对替代蛋白质过渡抵抗的系统文献综述
M C Onwezen,G Nassar,J A Bouma
M C Onwezen
Consumer resistance significantly impedes the transition from animal-derived proteins to alternative protein sources through a dual mechanism: consumer reluctance to change entrenched meat-eating habits and hesitation among policymakers, ma...
Roberta R Holt,Harold H Schmitz,Reham Mhawish et al.
Roberta R Holt et al.
The comfort food (CF) concept emerged during the latter half of the twentieth century. Although not well defined, CF can be described as familiar foods that elicit feelings of well-being and play a role in social interactions and psychologi...
Decarbonizing the Food System with Microbes and Carbon-Neutral Feedstocks [0.03%]
利用微生物和碳中性原料去碳化食品体系
Niaz Mahmud,Kayode J Taiwo,Joseph G Usack
Niaz Mahmud
Harnessing CO2 and CO2-derived C1-C2 compounds for microbial food production can mitigate greenhouse gas emissions and boost sustainability within the food sector. These innovative technologies support carbon neutrality by generating nutrie...