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Fluorescence Analytical Techniques for Sensing Tryptophan in Food and Biological Samples: Mechanisms, Applications, and Challenges 感知食品和生物样本中色氨酸的荧光分析技术:机理、应用和挑战
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-26 DOI: 10.1080/87559129.2024.2374822
Xiao Xiao, Dan Hong, Jinxuan Cao, Aijin Ma, Yingmin Jia
Tryptophan (Trp) is an essential amino acid required by the body. It can only be consumed through daily food intake. Accurate determination of Trp in food and biological samples was crucial for saf...
色氨酸(Trp)是人体必需的氨基酸。它只能从日常食物中摄取。准确测定食物和生物样本中的 Trp 对确保安全至关重要。
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引用次数: 0
Effect of Phenolic Compounds on Intestinal Health in Preclinical Models of Diet-Induced Obesity: A Systemic Review 酚类化合物对饮食诱发肥胖临床前模型肠道健康的影响:系统综述
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-24 DOI: 10.1080/87559129.2024.2372350
Lêda Karla Monteiro Dias, Gidyenne Christine Bandeira Silva de Medeiros, Ana Karolinne Nascimento Silva, Ana Heloneida de Araujo Morais, Juliana Kelly Silva-Maia
Phenolic compounds show promise in treating obesity and enhancing intestinal health. This systematic review addressed the following question: “What are the effects of polyphenols on intestinal heal...
酚类化合物在治疗肥胖症和增强肠道健康方面大有可为。本系统综述探讨了以下问题:"多酚对肠道健康有哪些影响?
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引用次数: 0
Gelation and Thermal Stability of Camel Milk Protein and Soy protein Blends: A Review 驼乳蛋白和大豆蛋白混合物的凝胶化和热稳定性:综述
IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-23 DOI: 10.1080/87559129.2024.2374810
Yuqi Ji, Mayumi Silva, Ruohui Lin, Benu Adhikari, J. Chandrapala
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引用次数: 0
Understanding the Onion Lachrymatory Factor: Structure, Formation, and Flavor Implications 了解洋葱催泪因子:结构、形成和风味影响
IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-15 DOI: 10.1080/87559129.2024.2377639
Xueyao Mu, Shuting Yin, Fangyao Su, Ruohan Jiang, Sen Liang, Yongguo Liu, Baoguo Sun, Hongyu Tian, Ning Li
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引用次数: 0
Potential of Bioactive Ingredients for Healthy 4D Food Printing: Applications and Challenges 生物活性成分在健康 4D 食品打印中的潜力:应用与挑战
IF 5.3 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-12 DOI: 10.1080/87559129.2024.2374808
Sanket Balasaheb Kokane, V. Arora, S. Thangalakshmi
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引用次数: 0
Gluten-Free Bakery Foods Enriched with Plant Proteins: An Overview 富含植物蛋白的无麸质烘焙食品:概述
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-07-04 DOI: 10.1080/87559129.2024.2374814
Udari Menaka, Isuru Wijesekara, S.B. Navaratne, Indira Wickramasinghe
Gluten triggers celiac disease in people who are genetically intolerant to gluten protein around the globe. The productive remedy for this health disorder is eliminating the consumption of gluten t...
在全球范围内,对麸质蛋白遗传不耐受的人会因麸质引发乳糜泻。治疗这种疾病的有效方法是避免食用麸质蛋白。
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引用次数: 0
Overview of Microbials in Traditional Chinese Fermented Soybean Products: Origin, Functionality and Flavor Profile 中国传统发酵豆制品中的微生物概述:起源、功能和风味特征
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-28 DOI: 10.1080/87559129.2024.2369697
Lei Cai, Jian Chen, Junjie Gao, Hongling Fu, Wendan Jing, Weichang Dai, Sainan Wang, Zhaohui Wang, Bo Lyu, Hansong Yu
The core reason for the nutritional richness and special flavour composition of traditional Chinese fermented soybean products lies in the diversity of microbial structures and their metabolites, w...
中国传统发酵豆制品营养丰富、风味独特,其核心原因在于微生物结构及其代谢产物的多样性,这些微生物结构及其代谢产物是发酵豆制品的重要营养成分。
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引用次数: 0
High Pressure Sub-Zero Temperature Concepts for Improving Microbial Safety and Maintaining Food Quality: Background Fundamentals, Equipment Issues and Applications 改善微生物安全和保持食品质量的高压深冷温度概念:背景基础、设备问题和应用
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-27 DOI: 10.1080/87559129.2024.2370947
Ting Xiao, Yifan Li, Zhuoyun Zheng, Lihui Hu, Songming Zhu, Hosahalli S. Ramaswamy, Yong Yu
Ensuring food safety and quality is paramount for consumers. Water, a fundamental component of food, exhibits diverse crystalline structures under high pressure (HP) and experiences alterations in ...
确保食品安全和质量对消费者来说至关重要。水作为食品的基本成分,在高压(HP)条件下呈现出多种结晶结构,并在高压条件下发生变化。
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引用次数: 0
Advances in the Application of Materials in the Fabrication of Lateral Flow Assay-Based Methods for Food Safety Control 基于侧流检测方法的食品安全控制材料制造应用进展
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-26 DOI: 10.1080/87559129.2024.2369175
Sherzod Abdullaev, Mosleh Mohammad Abomughaid, Ahmed Elawady, Safaa Mohammed Ibrahim, Sajid Abd Al Khidhir Abdullah, Hassan Khalid, Zuhair Mohammed Ali Jeddoa, Hasan Majdi, Majid Jabir, Ameer H. Al-Rubaye, Abhinav Kumar, Mohammed A. Al-Anber, Dheyaa J. Jasim
Lateral flow assays (LFAs) offer some attractive features that are utilized as portable devices in food safety control. However, these platforms have faced challenges such as low specificity, poor ...
侧流检测法(LFA)具有一些吸引人的特点,可作为便携式设备用于食品安全控制。然而,这些平台也面临着一些挑战,如特异性低、...
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引用次数: 0
A Review on Sensory Parameters and Evaluation Methods of Plant-Based Protein Foods 植物性蛋白质食品的感官参数和评价方法综述
IF 5.8 2区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY Pub Date : 2024-06-25 DOI: 10.1080/87559129.2024.2370944
Suzan Tireki, Melike Balkaya, Dogan Emre Erdem, Gulbahar Coskun, Elif Gunay, Mehmet Cekirge
Plant-based protein foods are important products for sustainability, health, and ecosystem. Although vegans/vegetarians prefer these products, they have not received a widespread popularity due to ...
植物性蛋白质食品是可持续发展、健康和生态系统的重要产品。虽然素食主义者/荤食主义者更喜欢这些产品,但它们并没有得到广泛的普及,原因是......
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引用次数: 0
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