Increasing wheat flour extraction rate for balanced starch-protein digestion and gut microbiota optimization: A strategy to enhance nutrition and mitigate food crises [0.03%]
提高小麦粉提取率以实现平衡的淀粉-蛋白质消化和肠道微生物优化：增强营养并缓解粮食危机的战略
Lingfang Zhang,Peng Chen,Haowen Lu et al.
Lingfang Zhang et al.
In this study, the influence of wheat flour extraction rate on starch and protein hydrolysis degree, as well as fermentation characteristics of noodles was evaluated using an in vitro digestion-fermentation model. Results showed that as the...
Comparative analysis of antioxidant activity and accelerated collagen expression of human skin fibroblasts with gelatin hydrolysates from different sources [0.03%]
不同来源明胶水解物的抗氧化活性及促人皮肤成纤维细胞Ⅰ型胶原蛋白表达的研究
Chun-Yan Peng,An-Nie Chen,Zi-Zi Hu et al.
Chun-Yan Peng et al.
Gelatin hydrolysates have been extensively used as nutraceutical agents, exhibiting significant biological activity. This study aimed to compare the antioxidant activity and enhancement of collagen expression in human skin fibroblast (HDF-...
Improvement of oxidative stability and shelf life of Beluga (Huso huso) fillets using nanocomposite films constituted with Prunus armeniaca L. gum exudates (PAGE), Tragacanth gum (TG), fucoidan, and zinc oxide [0.03%]
采用杏仁树胶(PAGE)、三仙草胶(TG)、褐藻糖胶和氧化锌纳米复合薄膜提高施氏鲟鱼片的氧化稳定性及货架期性能的研究
Sahba Bahrami Freadooni,Leila Nateghi,Ladan Rashidi
Sahba Bahrami Freadooni
The high perishability of fish products, particularly Beluga (Huso huso) fillets, poses major challenges in maintaining quality during storage. This study aimed to develop bio-based nanocomposite coatings to reduce spoilage and extend shelf...
Physicochemical and gelling properties of heat-induced gels formed by soy lipophilic protein with β-conglycinin and glycinin [0.03%]
热诱导大豆亲脂蛋白含β-共凝集素和甘露索蛋白凝胶的理化及凝胶性质研究
Yuyang Huang,Jiyuan Liu,Ying Zhu et al.
Yuyang Huang et al.
To elucidate the mechanisms underlying the effects of glycinin (11S) and β-conglycinin (7S) on soy lipophilic protein (SLP) gel formation, it is essential to analyze the molecular interactions driving gelation, assess changes in protein ph...
Afternoon shading delays ripening and modifies grape flavonoids and wine composition under natural heat stress in semi-arid regions [0.03%]
下午遮阴延迟成熟并改变半干旱地区热应力下的葡萄黄酮和葡萄酒组成
Meng-Bo Tian,Hao-Cheng Lu,Ning Shi et al.
Meng-Bo Tian et al.
To mitigate the rapid ripening by afternoon high temperature in semi-arid wine regions, grapevine artificial shading was applied in a three-year experiment (2021-2023) in China. The moderate shading (1.5 h, MD) and strong shading (2.5 h, SD...
Characteristics of the structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha' [0.03%]
汝城白毛茶新梢的结构、理化和挥发性成分特征研究
Wanling Xiao,Guohe Chen,Yajie Xue et al.
Wanling Xiao et al.
•Leaf structure, physicochemical, and volatile pattern in new shoot of 'Ruchengbaimaocha' (RCBM) were explored.•Aroma volatiles disturbtion between leaf and sterm exhibited significant variation.•New shoot of RCBM exhibited the suitable ...
Non-edible onion skin waste as a source of bioactive agents for functional foods development: Chemical composition and multifunctional bioactivity [0.03%]
洋葱皮非食用废弃物作为功能食品开发的生物活性化合物来源：化学成分与多功能生物活性研究
Esther Trigueros,Óscar Benito-Román,Andreia P Oliveira et al.
Esther Trigueros et al.
Onion skin, often discarded during processing, remains rich in bioactive compounds, particularly flavonoids. This study assessed phenolic extraction (37 °C, 60 min) from Horcal and Red cultivars, using 70:30 ethanol:water. Extracts were ri...
Hypoglycemic effects and chemical changes of mulberry fruits of different ripeness: In vitro and silico studies [0.03%]
不同成熟度桑葚的降血糖作用及其化学成分变化的体外与分子对接研究
Yong Yu,Yu Di,Qingzhu Nie et al.
Yong Yu et al.
Mulberry fruits (MF) are valued for their health benefits. Investigating the composition and functionality of MF at different maturation stages could enhance their applications and reduce waste. This study aimed to evaluate the in vitro hyp...
Obtaining higher yield and quality rapeseed protein: complex enzymatic hydrolysis assisted alkaline water extraction of cold pressed-extracted rapeseed meal [0.03%]
获得更高产率和质量的菜籽蛋白：冷榨菜籽饼的碱水提取与复酶法制备分离蛋白研究
Zhongyuan Du,Ni Sang,Bing Yu et al.
Zhongyuan Du et al.
In this experiment, rapeseed meal (RSM) was subjected to different pressing temperatures (75 °C and 150 °C) and extraction method (enzymatic hydrolysis (EH), alkaline water extraction (AWE), and EH + AWE) were chosen to assess the effects...
Cashew nut oligopeptide inhibits mast cell degranulation by suppressing activation of the NF-Κb signalling pathway [0.03%]
核脂肽通过抑制NF-κB信号通路活化从而抑制肥大细胞脱颗粒反应
Di Chen,Xin Zhou,Yan Zhang et al.
Di Chen et al.
This study aimed to isolate oligopeptides with anti-allergic properties from cashew nuts. Cashew nut protein was extracted using subcritical water extraction. Subsequently, cashew nut oligopeptides (COPs) were obtained via a two-step enzyma...