Kuo-Hui Chiu,Simon Vogel,Stefan Schillberg et al.
Kuo-Hui Chiu et al.
Cultured meat is emerging as a sustainable and ethical alternative source of dietary protein. However, the commercial viability of cultured meat is fundamentally constrained by prolonged tissue maturation timelines and the high energy deman...
Mechanistic insights into the lipid-lowering effects of phycocyanin through human intestinal and liver organoids [0.03%]
通过人类肠道和肝脏类器官对藻蓝蛋白降脂作用机制的洞察
Sonoko Tokunaga,Yu Takahashi,Shinya Takeno et al.
Sonoko Tokunaga et al.
Dyslipidemia is a major risk factor for cardiovascular and cerebrovascular diseases. Phycocyanin (PC), a pigment derived from Arthrospira platensis, improves hyperlipidemia in vivo; however, its mechanisms remain elusive. This study investi...
Non-covalent Lysine-docosahexaenoic acid amphiphilic complexes as interfacial stabilizers for emulsions and lutein delivery [0.03%]
以非共价赖氨酸二十二碳六烯酸两亲复合物作为界面稳定剂用于乳状液及叶黄素的传输
Jiaqi Shang,Zhenyuan Wang,Yuanyuan Li et al.
Jiaqi Shang et al.
Non-covalent amphiphilic complexes offer potential as interfacial stabilizers in emulsion-based delivery systems. However, the relationship between their molecular composition, interfacial assembly, and emulsion performance remains inadequa...
Deep learning in food quality and safety management: A review of architectures, applications, and future directions [0.03%]
食品质量和安全管理中的深度学习：架构、应用及未来方向综述
You Ge,Huifang Liu,Qiuye Wang et al.
You Ge et al.
As a cornerstone of the modern food industry, process control in food processing operations undergirds food quality assurance, safety compliance and economic performance of an enterprise. With artificial intelligence technology further pene...
Alternaria toxins in tomato products: from analytical advances to risk assessment and regulatory needs [0.03%]
番茄产品中的链格孢毒素：从分析进展到风险评估和监管需求
Stefano Sdogati,Ivan Pecorelli,Serenella Orsini et al.
Stefano Sdogati et al.
Alternaria toxins (ATs) are mycotoxins of increasing relevance in food safety risk analysis, as they are widely detected in plant foods. Tomato and tomato-based products represent major contributors to ATs dietary exposure due to their high...
Laser-based mid-IR spectroscopy as a rapid analytical technique for the quantification of human milk proteins [0.03%]
基于激光的中红外光谱作为定量人类乳蛋白的快速分析技术
Isabel Ten-Doménech,Shilpa Vijayakumar,Andreas Schwaighofer et al.
Isabel Ten-Doménech et al.
Human milk (HM) provides essential nutrients for infant growth and development. When own mother's milk is unavailable, donor human milk (DHM) is used and typically pasteurized, which may alter protein integrity. This study presents the use ...
Multi-omics reveals flavor characteristics landscape of muscles in Chinese broilers [0.03%]
多组学揭示中国肉鸡肌肉风味特征图谱
Jiahao Li,Xinyi Zheng,Yaohua Li et al.
Jiahao Li et al.
Qingyuan partridge chickens are valued as a high-quality Indigenous broiler breed in China, characterized by their distinctive and superior meat flavor. To systematically investigate the flavor precursor basis and molecular signatures under...
Residual characteristics and chronic health risk assessment of multiple pesticides in 23 daily-consumed vegetables from Shandong, China: A 4-year investigation [0.03%]
山东蔬菜中多种农药残留特征及慢性健康风险评估——四年调查结果
Da Cai,Hongshuai Sun,Yemin Guo et al.
Da Cai et al.
Pesticide residues in vegetables have raised an extensive concern. However, the residues and integrated risks of multiple pesticides in various vegetables from Shandong province, a leading vegetable producer in China, remain unclear thus fa...
In vitro protein digestibility and colonic fermentation of mycoprotein-based meat analogues [0.03%]
基于米曲蛋白的肉类仿制食品的体外蛋白质消化及结肠发酵性能
Renata M C Ariëns,Katarzyna Polanowska,Dianne Somhorst et al.
Renata M C Ariëns et al.
The rapid growth of meat analogue products highlights the need to evaluate not only protein content but also protein quality, digestibility and colonic fermentability. Mycoprotein is a protein-rich fungal biomass with a favourable amino aci...
Density functional theory insights into the most reactive sugar and amino acid pair for Amadori rearrangement in the Maillard reaction [0.03%]
基于密度泛函理论的美拉德反应阿道里重排中最活泼糖和氨基酸间的相互作用研究
Ruilong Li,Meiyu Fu,Lingfeng Yang et al.
Ruilong Li et al.
The Maillard reaction is fundamental to food flavor and color, with the Amadori rearrangement as a critical branching point. Using density functional theory, this study investigated the Amadori rearrangement mechanisms between glucose and 2...