Structural and functional properties of Moringa stenopetala seed meal protein isolates obtained from solvent-assisted protein extraction [0.03%]
溶剂辅助蛋白质提取的摩林加狭花瓣种子粉蛋白分离体的结构和功能性质
Abisoye Dorcas Olukitibi,Anteneh Tesfaye Tefera,Debebe Worku Dadi et al.
Abisoye Dorcas Olukitibi et al.
Moringa stenopetala (MS) is a stress-resilient, multipurpose African tree known for its valuable leaves as well as the protein and oil rich seeds. This study evaluated the effects of acetone (AMSPI), hexane (HMSPI), methanol (MMSPI), 100% e...
How to assess antioxidant activity? Advances, limitations, and applications of in vitro, in vivo, and ex vivo approaches [0.03%]
如何评估抗氧化活性？体内、体外和体液方法的进展、局限性和应用
Fereidoon Shahidi,Amal Samarasinghe
Fereidoon Shahidi
Antioxidants are crucial in combating oxidative stress-a key factor in chronic diseases like cancer and neurodegeneration-while also playing vital roles in food preservation, functional food, and nutraceutical development. Their efficacy is...
The impact of consumer in-home cooking methods on the physicochemical, sensory, and nutritional attributes of plant-based meat analogues (PBMAs) and meat: a review [0.03%]
消费者家用烹饪方法对植物基肉类仿制品和肉制品的物理化学、感官和营养属性的影响：综述
Inchara N Yoganarasimhaswamy,Yashodha Panagodage,Dominic Agyei et al.
Inchara N Yoganarasimhaswamy et al.
The global demand for Plant-based meat analogues (PBMAs) is rising due to increasing vegetarianism, health and environmental concerns, and animal-welfare issues. However, PBMAs encounter several challenges that limit widespread acceptance, ...
Polyphenol-polysaccharide interactions: molecular mechanisms and potential applications in food systems - a comprehensive review [0.03%]
酚类化合物-多糖互作研究：分子机制及其在食品体系中的潜在应用进展综述
Fereidoon Shahidi,Kerthika Devi Athiyappan
Fereidoon Shahidi
Polyphenols, a major class of plant secondary metabolites, are well known for their diverse bioactive properties. It has also been established that polyphenols interact with other macromolecules, such as proteins, polysaccharides, and lipid...
Bioactive compounds, nutritional profile and health benefits of colostrum: a review [0.03%]
初乳的生物活性化合物、营养特性及健康效益：综述性文章
Amrita Poonia,Shiva
Amrita Poonia
Bovine colostrum is defined as first milk by milching animals responsible for providing the innate immunity to the neonatal and possess many immunoglobulins for preventing the calf from diseases. Colostrum consist of many bioactive compound...
Brewing and biochemical characterization of Camellia japonica petal wine with comprehensive discussion on metabolomics [0.03%]
一种全面的代谢组学讨论茶花花瓣酒的酿造及生化特性研究
Soumya Majumder,Arindam Ghosh,Sourav Chakraborty et al.
Soumya Majumder et al.
A novel wine has been developed from Camellia japonica's petal by fermenting the decoction with Saccharomyces cerevisiae or brewer's yeast. pH, brix, specific gravity and alcohol percentage were tested to study the physicochemical propertie...
Impact of drying on the bioactive compounds and antioxidant properties of bignay [ Antidesma bunius (L.) Spreng.] pomace [0.03%]
干燥对染料木渣中生物活性化合物及抗氧化特性的影响
Claire S Zubia,Gilda Melanie O Babaran,Sheba Mae M Duque et al.
Claire S Zubia et al.
Bignay pomace is a processing byproduct that can be a source of bioactive compounds. However, a suitable dehydration method should be considered to efficiently valorize this waste material into high-value food ingredient and maximize its he...
Crocodile blood supplementation protects vascular function in diabetic mice [0.03%]
鳄鱼血液补充剂能保护糖尿病小鼠的血管功能
Chui Yiu Bamboo Chook,Francis M Chen,Gary Tse et al.
Chui Yiu Bamboo Chook et al.
Abstract: Cardiovascular disease is a major cause of mortality in diabetic patients due to the heightened oxidative stress and pro-inflammatory state in vascular tissues. Effective approaches targeting cardiovascular heal...
Natural bioactive substances for the control of food-borne viruses and contaminants in food [0.03%]
天然生物活性物质控制食源性病毒和食品污染物
Yao Pan,Zeyuan Deng,Fereidoon Shahidi
Yao Pan
Abstract: Food-borne viruses and contaminants, as an important global food safety problem, are caused by chemical, microbiological, zoonotic, and other risk factors that represent a health hazard. Natural bioactive substa...
Biscuits: a systematic review and meta-analysis of improving the nutritional quality and health benefits [0.03%]
饼干：改善营养质量及健康效益的系统评价和meta分析
Mahamadé Goubgou,Laurencia T Songré-Ouattara,Fabrice Bationo et al.
Mahamadé Goubgou et al.
Biscuits are ready-to-eat foods that are traditionally prepared mainly with wheat flour, fat, and sugar. Recently, biscuits' technologies have been rapidly developed to improve their nutritional properties. This study aimed to determine the...