Probiotic Property and Anti-Obesity Effect of Lactiplantibacillus plantarum KC3 [0.03%]
植物乳杆菌KC3的益生特性及其抗肥胖效果
Seulki Kim,Eunchong Huang,Yosep Ji et al.
Seulki Kim et al.
Lactic acid bacteria are representative probiotics that have beneficial effects on humans. Nineteen strains among the 167 single strains from kimchi was selected and their physiological features were investigated. The selection of a strain ...
Investigation of Immunostimulatory Effects of Heat-Treated Lactiplantibacillus plantarum LM1004 and Its Underlying Molecular Mechanism [0.03%]
热处理植物乳杆菌LM1004的免疫刺激作用及其潜在分子机制研究
Won-Young Bae,Woo-Hyun Jung,So Lim Shin et al.
Won-Young Bae et al.
Postbiotics are defined as probiotics inactivated by heat, ultraviolet radiation, sonication, and other physical or chemical stresses. Postbiotics are more stable than probiotics, and these properties are advantageous for food additives and...
Oh Yun Kwon,Seung Ho Lee
Oh Yun Kwon
Cognitive dysfunction is a common symptom of neurodegenerative diseases, such as Alzheimer's disease, Parkinson's disease, and Huntington's disease, and is known to be caused by the structural and functional loss of neurons. Many natural ag...
Oral Administration of Mice with Cell Extracts of Recombinant Lactococcus lactis IL1403 Expressing Mouse Receptor Activator of NF-kB Ligand (RANKL) [0.03%]
用表达鼠NF-kB受体激活子配体(receptor activator of NF-kB ligand, RANKL)的重组乳酸乳球菌细胞提取物经口免疫小鼠
Biao Xuan,Jongbin Park,Geun-Shik Lee et al.
Biao Xuan et al.
Receptor activator of NF-kB ligand (RANKL) is known to play a major role in bone metabolism and the immune system, and its recombinant form has been expressed in bacterial systems for research since the last two decades. However, most of th...
Post-Harvest Strategies to Improve Tenderness of Underutilized Mature Beef: A Review [0.03%]
改善成熟牛肉僵直性不足嫩度的产后策略：综述
Jacob R Tuell,Mariah J Nondorf,Yuan H Brad Kim
Jacob R Tuell
Beef muscles from mature cows and bulls, especially those originating from the extremities of the carcass, are considered as underutilized due to unsatisfactory palatability. However, beef from culled animals comprises a substantial proport...
Effect of Drying Methods on Physicochemical Characteristics and Functional Properties of Duck Blood Gel [0.03%]
干燥方法对鸭血凝胶理化特性及功能性质的影响
Jake Kim,Tae-Kyung Kim,Ji Yoon Cha et al.
Jake Kim et al.
The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed t...
Possibilities of Liquid Chromatography Mass Spectrometry (LC-MS)-Based Metabolomics and Lipidomics in the Authentication of Meat Products: A Mini Review [0.03%]
基于液相色谱-质谱（LC-MS）的代谢组学和脂质组学在肉类产品鉴别中的可能性：迷你综述
Putri Widyanti Harlina,Vevi Maritha,Ida Musfiroh et al.
Putri Widyanti Harlina et al.
The liquid chromatography mass spectrometry (LC-MS)-based metabolomic and lipidomic methodology has great sensitivity and can describe the fingerprint of metabolites and lipids in pork and beef. This approach is commonly used to identify an...
Effects of Protein Functionality on Myofibril Protein-Saccharide Graft Reaction [0.03%]
蛋白质功能特性对肌原纤维蛋白-糖共价修饰反应的影响机制研究
Tae-Kyung Kim,Hae In Yong,Ji Yoon Cha et al.
Tae-Kyung Kim et al.
The myofibril protein (MP) isolate-saccharide graft reactions was prepared using the Maillard reaction with saccharides. The effects of various saccharides on protein functionality and quality of the Maillard reaction were investigated and ...
Preparation and Antioxidant Activities of High Fischer's Ratio Oligopeptides from Goat Whey [0.03%]
山羊乳清中富fisher比寡肽的制备及其抗氧化活性研究
Yusi Qin,Ming Cheng,Xiaoxue Fan et al.
Yusi Qin et al.
This study aimed to obtain high Fischer's ratio oligopeptides from goat whey (HFO) and investigate antioxidant property of it. Hydrolysis of goat whey was done with the approach of sequential digestion of pepsin and flavourzyme. With the ad...
Effect of Milk Protein Isolate/κ-Carrageenan Conjugates on Rheological and Physical Properties of Whipping Cream: A Comparative Study of Maillard Conjugates and Electrostatic Complexes [0.03%]
乳清蛋白隔离质体/κ-角叉菜胶 conjunctures 对打发稀奶油流变和物理性质的影响：美拉德型conjunctures 和静电型complexes 的比较研究
Chan Won Seo,Byoungseung Yoo
Chan Won Seo
With increasing consumer demand for "clean label" products, the use of natural ingredients is required in the food industry. Protein/polysaccharide complexes are considered good alternatives to synthetic emulsifiers and stabilizers for form...