Mycoprotein: A Healthy and Sustainable Source of Alternative Protein-Based Foods [0.03%]
米蛋白：一种健康且可持续的替代蛋白质食品来源
T J A Finnigan,H E Theobald,B Bajka
T J A Finnigan
Perhaps the most important challenge currently facing agrifood is how to ensure a more sustainable food system by changing the way we eat. Fermentation of fungi to produce mycoprotein can address this imperative by utilizing an age-old tech...
Nano in Micro: Novel Concepts in Foodborne Pathogen Transmission and Pathogenesis [0.03%]
微中纳界：食源性病原体传播与致病的新概念研究
Yue Liu,Xuchuan Ma,Monica Cazzaniga et al.
Yue Liu et al.
In this article, we highlight novel components of foodborne pathogens that influence their response, physiology, adaptation, and survival in the face of diverse stresses, and consequently have implications for their transmission in the food...
From Processed Foods to Ultraprocessed Foods: Evolution of an Industry Model and Impact on Dietary Quality, Health, and Society [0.03%]
从再制食品到超再制食品：一个产业模型的演变及其对饮食质量、健康和社会的影响
Job Ubbink,Allen S Levine
Job Ubbink
The impact of food technology and product development on the nutritional quality of foods is discussed in the context of food classification schemes, clinical research, and sociocultural studies. Food processing operations are analyzed in t...
Feeding the Body Through the Skin: Ethosomes and Transethosomes as a New Topical Delivery System for Bioactive Compounds [0.03%]
通过皮肤滋养身体：乙osome和透乙osome作为生物活性化合物的新外用递送系统
Elisabetta Esposito,Alessandra Pecorelli,Francesca Ferrara et al.
Elisabetta Esposito et al.
Because the feeding of our body through the oral route can be associated with many drawbacks due to the degradation of natural molecules during transit in the gastrointestinal tract, a transdermal delivery strategy, usually employed in the ...
How Diet and Lifestyle Can Fine-Tune Gut Microbiomes for Healthy Aging [0.03%]
饮食和生活方式如何调节肠道微生物组以促进健康衰老
M Tamayo,M Olivares,P Ruas-Madiedo et al.
M Tamayo et al.
Many physical, social, and psychological changes occur during aging that raise the risk of developing chronic diseases, frailty, and dependency. These changes adversely affect the gut microbiota, a phenomenon known as microbe-aging. Those m...
Potential of Milk-Derived Extracellular Vesicles as Carriers for Oral Delivery of Active Phytoconstituents [0.03%]
乳源性细胞外囊泡作为活性植物成分口服递送载体的潜力
Qiao Jiang,Yubo Liu,Xu Si et al.
Qiao Jiang et al.
Extracellular vesicles (EVs) play a crucial role in intercellular communication and have the potential to serve as in vivo carriers for delivering active molecules. The biocompatibility advantages of EVs over artificial nanocarriers create ...
High-Moisture Extrusion of Plant Proteins: Fundamentals of Texturization and Applications [0.03%]
植物蛋白的高水分挤压：组织化原理及应用
Xiaonan Sui,Tianyi Zhang,Xin Zhang et al.
Xiaonan Sui et al.
The growing demand for sustainable and healthy food alternatives has led to a significant increase in interest in plant-based protein products. Among the various techniques used in creating meat analogs, high-moisture extrusion (HME) stands...
Oral Astringency in Plant Proteins: An Underestimated Issue in Formulating Next-Generation Plant-Based Foods [0.03%]
植物蛋白中的口腔收敛性：在制定下一代植物源食品中被低估的问题
Anwesha Sarkar
Anwesha Sarkar
Ensuring the supply of affordable, palatable, healthy, and sustainable nutrients to feed the growing population without transgressing the planetary boundaries remains a key challenge in the food science community. A dietary transition towar...
Sample Processing and Concentration Methods for Viruses from Foods and the Environment Prior to Detection [0.03%]
病毒检测前食品和环境中病毒的样品处理及浓缩方法
Sloane Stoufer,Anand R Soorneedi,Minji Kim et al.
Sloane Stoufer et al.
Viruses are the leading cause of foodborne illness globally. Concentration of viruses from samples is important for detection because viral contamination of foods often occurs at low levels. In general, virus concentration methods can be cl...
Yamina De Bondt,Celine Verdonck,Markus J Brandt et al.
Yamina De Bondt et al.
Using sourdough in breadmaking can enhance bread's shelf-life and flavor compared to exclusive baker's yeast use and is believed to increase its nutritional quality and healthiness. Previous research established insight into the microbial e...