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Bioactive properties of peptide fractions from Brazilian soy protein hydrolysates: In silico evaluation and experimental evidence 巴西大豆蛋白水解物肽组分的生物活性:计算机评价和实验证据
IF 1.9 Pub Date : 2022-12-13 DOI: 10.1016/j.fhfh.2022.100112
T.C. Farias , J.P. Abreu , J.P.S. Oliveira , A.F. Macedo , A Rodríguez-Vega , A.P. Tonin , F.S.N. Cardoso , E.C. Meurer , M.G.B. Koblitz

Soybeans are a known source of dietary proteins and potential bioactive peptides. In this study, a protein hydrolysate from soybean protein concentrate was produced using papain. The peptides were separated by ultrafiltration (< and > 3 kDa, LMMH (low molecular mass) and HMMH (high molecular mass), respectively) and sequenced through LC-MS/MS. To obtain a thorough identification of the peptides in the hydrolysate, different analysis methods and bioinformatics techniques were applied, covering a molecular mass range from more than 480 Da up to small dipeptides. The antioxidant and the inhibitory α -glucosidase and lipase potentials were evaluated by different in vitro tests. Sixty-nine peptides were identified in the HMMH fraction and 32 in LMMH, but only 16 matched the 118 sequences obtained by in silico simulated hydrolysis. Unlike previous reports, the HMMH fraction showed higher antioxidant activity, by all 5 in vitro methods applied, which was not accompanied by the in silico evaluation. Both high and low molecular mass fractions showed similar inhibitory activities against α -glucosidase and pancreatic lipase. LMMH, however, showed better results for α -glucosidase inhibition (IC50 = 0,94), in agreement with the in silico evaluation. This combination of bioactivities makes the fractions of this hydrolysate potential food ingredients with the possible ability to delay the lipid peroxidation of meat products, limiting the digestion of lipids in the product and also with the potential to delay the digestion of carbohydrates ingested in the same meal.

大豆是一种已知的膳食蛋白质和潜在生物活性肽的来源。本研究以大豆浓缩蛋白为原料,用木瓜蛋白酶水解大豆浓缩蛋白。通过超滤(<和比;3 kDa, LMMH(低分子质量)和HMMH(高分子质量)),并通过LC-MS/MS进行测序。为了对水解产物中的肽进行彻底的鉴定,应用了不同的分析方法和生物信息学技术,涵盖了从480 Da以上到小二肽的分子质量范围。通过不同的体外实验评价其抗氧化和抑制α -葡萄糖苷酶和脂肪酶的活性。在HMMH片段中鉴定了69个多肽,在LMMH片段中鉴定了32个多肽,但只有16个与硅模拟水解得到的118个序列相匹配。与之前的报道不同,HMMH部分显示出更高的抗氧化活性,通过所有5种体外方法应用,这没有伴随着计算机评价。高分子量和低分子量组分对α -葡萄糖苷酶和胰脂肪酶的抑制活性相似。然而,LMMH对α -葡萄糖苷酶的抑制效果更好(IC50 = 0,94),与计算机评价一致。这种生物活性的结合使得这种水解物的部分具有潜在的食品成分,可能能够延缓肉制品的脂质过氧化,限制产品中脂质的消化,也有可能延缓同一餐中摄入的碳水化合物的消化。
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引用次数: 3
Preparation and characterisation of plant and dairy-based high protein Chinese steamed breads (mantou): Microstructural characteristics and gastro-small intestinal starch digestion in vitro 植物和乳基高蛋白馒头的制备与表征:显微结构特征和胃-小肠淀粉体外消化
IF 1.9 Pub Date : 2022-12-13 DOI: 10.1016/j.fhfh.2022.100111
Shiyuan Mao , Lovedeep Kaur , Tai-Hua Mu , Jaspreet Singh

The effects of dairy and plant protein addition on microstructural characteristics and in vitro gastro-small intestinal starch digestion characteristics of Chinese steamed breads (CSBs) were studied. Breads containing rennet casein (RC) and a mixture of soy protein isolate and milk protein concentrate (SM) at two different levels (RC I, RC II; SM I, SM II) were prepared. Microstructural characteristics of the undigested and digested control (100% wheat flour) bread and high protein steam bread (HPCSB) versions were compared through scanning electron microscopy. The compact microstructure of HPCSBs displayed a network of proteins wrapped around starch granules and had fewer air cells compared to the control. The addition of both proteins influenced the microstructure of HPCSBs, which in turn affected their textural and starch digestion properties. The in vitro starch digestion of control CSB and HPCSBs confirmed that the addition of proteins is capable of lowering the starch hydrolysis (%). The highest starch hydrolysis was observed for the control wheat bread, followed by SM1 > RC I > SM II and RC II at the end of the small-intestinal digestion. The estimated glycaemic indices (eGI) for all HPCSBs were statistically lower than the control CSB. In comparison to control CSB, the microstructure of HPCSBs appeared more irregular, less porous, and compact during gastric and small intestinal digestion.

研究了添加乳制品和植物蛋白对馒头微观结构特征和体外胃小肠淀粉消化特性的影响。含凝乳酶酪蛋白(RC)和两种不同水平(RC I、RC II;制备了smi, smii)。通过扫描电镜比较了未消化、消化对照(100%小麦粉)面包和高蛋白馒头(HPCSB)版本的微观结构特征。与对照组相比,HPCSBs的结构紧凑,淀粉颗粒周围包裹着蛋白质网络,空气细胞较少。这两种蛋白的加入影响了HPCSBs的微观结构,进而影响了它们的结构和淀粉消化性能。对照CSB和HPCSBs的体外淀粉消化实验证实,添加蛋白质能够降低淀粉水解率(%)。对照小麦面包淀粉水解率最高,SM1和gt次之;RC I >smii和RC II在小肠消化末期。所有HPCSBs的估计血糖指数(eGI)均低于对照组CSB。与对照CSB相比,HPCSBs在胃和小肠消化过程中的微观结构更不规则,多孔性更少,更致密。
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引用次数: 1
Fabrication and characterization of bee pollen extract nanoparticles: Their potential in combination therapy against human A549 lung cancer cells 蜂花粉提取物纳米颗粒的制备和表征:它们在联合治疗人类A549肺癌细胞中的潜力
IF 1.9 Pub Date : 2022-12-09 DOI: 10.1016/j.fhfh.2022.100110
Nemany A.N. Hanafy , Elsayed I. Salim , Magdy E. Mahfouz , Eman A. Eltonouby , Izar H. Hamed

Bee pollen extract (BPE) based polymer nanoparticles (BPENP) were fabricated in the current study by using bovine serum albumin (BSA) and the complex was then coated by folic acid conjugated protamine to be targeted for cancer cells. Spectroscopic and microscopic methods were used to characterize the resultant nanoparticles. High flavonoid and polyphenolic contents were detected by HPLC. At 336 nm, it was found that BPENP provided the highest absorption by UV. The average particle size ranged between 25 and 40 nm. The inhibitory effects and IC50 values of the acquired BPE, BPENP, Avastin, or their combination at 24 and 48 h were detected against A549 lung cancer cells. The combination therapy assay of BPENP and Avastin revealed a very significant synergism between the two drugs with a low combination index (CI). These therapies particularly the combination therapy have significantly affected the expression of the HRAS, MAPK, and apoptotic genes such as Bax, Bcl-2, and Caspase 3. It was established that obtained BPENP might be employed to support the administration of Avastin for the treatment of lung cancer.

本研究以牛血清白蛋白(BSA)为原料制备了基于蜂花粉提取物(BPE)的聚合物纳米颗粒(BPENP),并用叶酸偶联鱼精蛋白包被该复合物,以靶向癌细胞。采用光谱学和显微方法对合成的纳米颗粒进行了表征。HPLC法测定其黄酮和多酚含量高。在336 nm处,发现BPENP具有最高的紫外吸收。平均粒径在25 - 40纳米之间。检测获得的BPE、BPENP、阿瓦斯汀及其联合用药对A549肺癌细胞的抑制作用及IC50值(24 h和48 h)。BPENP与阿瓦斯汀联合治疗试验显示两药协同作用非常显著,联合指数(CI)较低。这些治疗特别是联合治疗显著影响了HRAS、MAPK和凋亡基因如Bax、Bcl-2和Caspase 3的表达。结果表明,获得的BPENP可用于支持阿瓦斯汀治疗肺癌的给药。
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引用次数: 9
Food colloid-based delivery systems for tackling age-related macular degeneration by enhancing carotenoid bioavailability: A review 通过提高类胡萝卜素的生物利用度来治疗老年性黄斑变性的食物胶体为基础的输送系统:综述
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100093
Erin Kuo , David Julian McClements

Over the past century, there has been a large increase in the life expectancy of people around the globe, which means there has been a rise in diseases of the elderly. Age-related macular degeneration (AMD) is a sight-threatening condition of the eye characterized by a loss of central vision. Research suggests that macular pigment carotenoids, such as lutein and zeaxanthin, may inhibit the onset of this disease by protecting the eye from damaging light and oxidation. These carotenoids are chemically reactive hydrophobic molecules with a low water-solubility, chemical stability, and bioavailability. Consequently, many carotenoid-rich foods and supplements are not absorbed by the human body and do not exhibit their beneficial effects on eye health. In this article, we review the prevalence and characteristics of AMD, the sources of macular pigment carotenoids in foods, the factors limiting their bioavailability, and analytical approaches available to study their bioavailability and bioactivity. We then discuss different strategies for increasing the concentration of bioavailable macular pigment carotenoids in the human diet, including dietary sources, supplements, functional foods, and excipient foods, with an emphasis on colloidal systems that can be used for this purpose.

在过去的一个世纪里,全球人口的预期寿命大幅增加,这意味着老年人的疾病有所增加。老年性黄斑变性(AMD)是一种以中心视力丧失为特征的眼睛视力威胁疾病。研究表明,黄斑色素类胡萝卜素,如叶黄素和玉米黄质,可能通过保护眼睛免受有害的光和氧化而抑制这种疾病的发生。这些类胡萝卜素是化学反应性疏水分子,具有低水溶性、化学稳定性和生物利用度。因此,许多富含类胡萝卜素的食物和补充剂不能被人体吸收,也不能显示出它们对眼睛健康的有益作用。本文综述了黄斑变性的发病率和特点、食品中黄斑色素类胡萝卜素的来源、限制其生物利用度的因素以及研究其生物利用度和生物活性的分析方法。然后,我们讨论了增加人类饮食中生物可利用黄斑色素类胡萝卜素浓度的不同策略,包括饮食来源、补充剂、功能性食品和辅料食品,重点介绍了可用于此目的的胶体系统。
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引用次数: 1
Banana leathers as influenced by polysaccharide matrix and probiotic bacteria 多糖基质和益生菌对香蕉革革的影响
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100081
Carolina Madazio Niro , Jackson Andson de Medeiros , Joana Dias Bresolin , Ana Paula Dionísio , Mateus Kawata Salgaço , Katia Sivieri , Henriette M.C. Azeredo

Concerns abouth diet-health relationships have led many people to include healthier snacks in their diets, including those with functional (including probiotic) properties. This study was focused on development of probiotic-loaded banana leathers. Two probiotic bacteria (the spore-forming Bacillus coagulans and the conventional non-spore-forming Lactobacillus acidophilus) and two polymeric matrices (digestible cassava starch and non-digestible bacterial cellulose - BC) have been used. The presence of probiotic bacteria (mainly L. acidophilus) reduced the tensile strength, elastic modulus and shear force of the leathers, while the BC-based leathers were stronger, stiffer and more resistant to shear stress than the starch-based ones. While a high probiotic viability was kept on fruit leathers loaded with B. coagulans during drying and room-temperature storage, those loaded with L. acidophilus suffered high viability losses upon drying, which was ascribed to osmotic stress. The nature of the biopolymeric matrix has not significantly influence the bacterial viability losses along processing and storage, or the final viable cell count released into the intestine (as assessed using an INFOGEST static in vitro simulated digestion model). The banana leathers loaded with B. coagulans were well accepted, irrespectively of being produced from BC or starch, although some negative comments on the texture and flavor of the BC-based ones have been more frequent than with the starch-based ones.

对饮食与健康关系的担忧导致许多人在饮食中加入更健康的零食,包括那些具有功能性(包括益生菌)特性的零食。本研究的重点是益生菌香蕉革的开发。使用了两种益生菌(形成孢子的凝结芽孢杆菌和传统的不形成孢子的嗜酸乳杆菌)和两种聚合基质(可消化的木薯淀粉和不可消化的细菌纤维素- BC)。益生菌(主要是嗜酸乳杆菌)的存在降低了皮革的拉伸强度、弹性模量和剪切力,而bc基皮革比淀粉基皮革更强、更硬、更耐剪切应力。在干燥和室温贮藏过程中,含有凝固芽孢杆菌的果皮保持了较高的益生菌活力,而含有嗜酸乳杆菌的果皮在干燥过程中由于渗透胁迫而失去了较高的益生菌活力。生物聚合物基质的性质对处理和储存过程中的细菌活力损失或最终释放到肠道中的活细胞计数没有显著影响(使用INFOGEST静态体外模拟消化模型进行评估)。含有B.凝固物的香蕉皮被广泛接受,无论是由BC还是淀粉生产,尽管对BC基香蕉皮的质地和味道的负面评论比淀粉基香蕉皮更频繁。
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引用次数: 2
Citrus pectin based complexes for the tetracycline delivery 柑橘果胶为基础的四环素递送配合物
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100100
Y.V. Chekunkov, S.T. Minzanova, A.V. Khabibullina, D.M. Arkhipova, L.G. Mironova, A.D. Voloshina, A.R. Khamatgalimov, V.A. Milyukov

This research studied the formation of sodium polygalacturonate complexes with the antimicrobial drug "Tetracycline". The formation was confirmed by IR, UV and NMR spectroscopy. It was shown that the complexes were formed by electrostatic attraction and hydrogen bonding. The complexes demonstrated a high degree of drug binding to the polysaccharide matrix with the maximum content of tetracycline (6.68 wt %). The study of the antimicrobial activity of obtained compounds against S. aureus, B. cereus, E. coli showed no decrease in the antimicrobial effect compared to source tetracycline. Thus, the future research towards the new design compounds based on studied complexes could make contribution to a new generation of drugs based on pectin biopolymers.

本研究研究了聚半乳糖酸钠与抗菌药物“四环素”的配合物的形成。通过红外光谱、紫外光谱和核磁共振光谱证实了该物质的形成。结果表明,配合物是由静电吸引和氢键作用形成的。该复合物与多糖基质结合程度高,四环素含量最高(6.68 wt %)。所得化合物对金黄色葡萄球菌、蜡样芽孢杆菌和大肠杆菌的抑菌活性研究表明,与四环素源相比,其抑菌效果没有下降。因此,未来基于所研究的配合物的新设计化合物的研究可以为新一代基于果胶生物聚合物的药物做出贡献。
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引用次数: 0
Oleogels: Promising alternatives to solid fats for food applications 油凝胶:固体脂肪在食品应用中的有前途的替代品
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100058
Shaziya Manzoor, F.A. Masoodi, Farah Naqash, Rubiya Rashid

Increased concerns over intake of harmful transfats and saturated fats in the diet pose a new challenge to the scientific community, to come up with viable alternatives replacing detrimental fats without affecting organoleptic properties of the food product. Out of various strategies aimed to reduce/replace transfats and saturated fats in foods, oleogels are reported to be an innovative structured fat system used for industrial applications due to their nutritional and environmental benefits. This review will focus on the formulation methods and chemistry of oleogels, along with their recent food applications particularly in bioactive delivery and in other sectors complying with their need. An insight into the mechanism of gelation and various components of oleogels will be deliberated upon. Moreover, modified oleogels with improved technical and functional properties manufactured by use of several emerging technologies like ultrasound will also be reviewed.

人们对饮食中有害反式脂肪和饱和脂肪摄入的担忧日益增加,这给科学界提出了新的挑战,即在不影响食品感官特性的情况下,找到可行的替代品来取代有害脂肪。在旨在减少/替代食品中的反式脂肪和饱和脂肪的各种策略中,油凝胶由于其营养和环境效益而被报道为一种用于工业应用的创新结构脂肪系统。本文将重点介绍油凝胶的配方方法和化学性质,以及它们最近在食品中的应用,特别是在生物活性输送和其他符合其需求的领域。深入了解凝胶的机制和油凝胶的各种成分将被审议。此外,还将介绍利用超声等新兴技术制备的具有改进技术和功能特性的改性油凝胶。
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引用次数: 57
Encapsulation of sacha inchi oil in complex coacervates formed by carboxymethylcellulose and lactoferrin for controlled release of β-carotene 香樟油在羧甲基纤维素和乳铁蛋白形成的复合凝聚层中的包埋控制β-胡萝卜素的释放
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2021.100047
Ahmad El Ghazzaqui Barbosa , Augusto Bene Tomé Constantino , Lívia Pinto Heckert Bastos , Edwin Elard Garcia-Rojas

This research studied the formation of complex coacervates formed by carboxymethylcellulose (CMC) and lactoferrin (Lf) as wall materials for encapsulation of β-carotene present in sacha inchi oil (SIO). According to zeta-potential and turbidimetric analyses, the optimum conditions for the formation of CMC:Lf complex coacervates were pH 5.0 and a 1:14 ratio. Isothermal titration calorimetry showed that the complexes were formed in two stages: first, the interaction was driven by electrostatic attraction, and second, electrostatic and other interactions (such as hydrogen bonding) or structural conformations were present. The capsules formed with CMC:Lf complex coacervates had a spherical appearance with a well-defined core and were able to encapsulate 97% of SIO. The presence of SIO, CMC, and Lf in the capsules was confirmed by Fourier transform infrared analysis. The in vitro gastrointestinal digestion of capsules showed that 84.31% of β-carotene present in SIO was released in the intestine, with high bioaccessibility (67%). Additionally, Fickian diffusion was the mechanism observed for β-carotene release in the food model. Thus, it is possible to conclude that CMC:Lf complex coacervates are good wall material for encapsulating and protecting β-carotene for food fortification.

本研究以羧甲基纤维素(CMC)和乳铁蛋白(Lf)为壁材,对核桃油(sacha inchi oil, SIO)中β-胡萝卜素进行包封,形成复合凝聚体。经zeta电位和浊度分析,CMC:Lf络合物凝聚形成的最佳条件为pH 5.0和1:14比。等温滴定量热法表明,配合物的形成分两个阶段:第一阶段是静电吸引驱动相互作用,第二阶段是静电和其他相互作用(如氢键)或结构构象并存。CMC:Lf复合凝聚体形成的胶囊具有球形外观,核心明确,能够包封97%的SIO。傅里叶红外分析证实了胶囊中SIO、CMC和Lf的存在。体外胃肠消化实验表明,SIO中β-胡萝卜素的84.31%在肠内释放,具有较高的生物可及性(67%)。此外,在食物模型中观察到菲克扩散是β-胡萝卜素释放的机制。因此,CMC:Lf复合凝聚体是一种包封和保护β-胡萝卜素用于食品强化的良好壁材。
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引用次数: 7
Recent progress in alginate-based carriers for ocular targeting of therapeutics 以海藻酸盐为基础的眼部靶向治疗载体的研究进展
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100071
Sandip Karmakar , Sreejan Manna , Sourav Kabiraj , Sougata Jana

Eye is one of the susceptible organs of the human body which is associated with several internal organs including the brain. Due to the protective mechanisms of body and ocular barrier properties, the area of ocular drug delivery presents a challenge to pharmaceutical researchers. Alginate is a naturally occurring polysaccharide obtained from marine brown seaweeds and bacterial sources. According to the Food and Drug Administration, (FDA) alginate is generally recognized as safe (GRAS). It is widely used as a gelling agent and thickener in the food industries. In the field of drug delivery, alginate is extensively investigated as an excipient. In ocular targeting of therapeutics, sodium alginate offers many advantages including ion sensitive in situ gelation, non-toxic and biodegradable behaviour in combination with mucoadhesive nature of the polymer. The instant gelation ability of alginate allows it to increase the ocular residence time and enhances the ocular drug bioavailability reducing the requirement of frequent administration of drug. The abundant availability and attractive physicochemical properties of alginate has encouraged pharmaceutical scientists to explore newer strategies in ocular drug targeting. In this review, the efficacy of alginate in delivering various therapeutic agents has been discussed.

眼睛是人体的易感器官之一,它与包括大脑在内的几个内脏器官都有联系。由于机体和眼屏障特性的保护机制,眼内给药成为药学研究的一个挑战。藻酸盐是一种天然存在的多糖,从海洋棕色海藻和细菌来源中获得。根据美国食品和药物管理局(FDA),海藻酸盐通常被认为是安全的(GRAS)。在食品工业中广泛用作胶凝剂和增稠剂。在给药领域,海藻酸盐作为一种赋形剂被广泛研究。在眼部靶向治疗中,海藻酸钠具有许多优点,包括离子敏感的原位凝胶,无毒和可生物降解的行为,以及聚合物的黏附性。海藻酸盐的即时凝胶能力使其能够增加眼部停留时间,提高眼部药物的生物利用度,减少频繁给药的需要。海藻酸盐丰富的可用性和吸引人的理化性质促使药理学家探索眼部药物靶向治疗的新策略。本文综述了海藻酸盐在各种治疗药物输送中的作用。
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引用次数: 17
Encapsulation of black cumin seed (Nigella sativa) oil by using inverse gelation method 反凝胶法包封黑孜然籽油
IF 1.9 Pub Date : 2022-12-01 DOI: 10.1016/j.fhfh.2022.100089
Recep Palamutoğlu, Cemal Kasnak, Buket Özen

Black cumin seed oil (BCO) is an important oil source in the food industry. Alginate capsules with aqueous cores can be made by reversing the gelation technique with alginate and CaCl2. The research aims to investigate the physicochemical properties of the capsules as well as to analyze the storage stability of BCO emulsions (emulgators; polyglycerol polyricinoleate (A) and sorbitan monooleate (B)) coated using the inverse gelation method. The peroxide value in group A increased rapidly on the first day and then declined without any significant difference between the third and sixth days (p > 0.05). The peroxide value of group B increased significantly (p < 0.05) on the first day and then declined like in the other groups. BCO (7.42 ± 0.16) had the lowest p-anisidine value at the beginning with the initial p-anisidine value of encapsulated BCO groups A and B (21.74 ± 0.84 and 11.48 ± 1.31, respectively) having significantly higher (p < 0.05). The reverse gelation technique utilized in this study raised the p-anisidine value while lowering the peroxide value of the seed oil. The shelf life of black seed oil can be increased by using this technique in the industry.

黑孜然籽油(BCO)是食品工业中重要的油源。用海藻酸盐和CaCl2逆转凝胶技术可制得带水芯的海藻酸盐胶囊。本研究旨在研究BCO胶囊的物理化学性质,并分析BCO乳剂(乳化剂)的储存稳定性;聚甘油聚蓖麻油酸酯(A)和山梨糖单油酸酯(B))用反凝胶法包被。A组的过氧化值在第1天迅速上升,然后下降,第3天和第6天无显著差异(p >0.05)。B组过氧化值显著升高(p <0.05),随后与其他组一样下降。BCO初始p-茴香胺值最低(7.42±0.16),A组和B组的p-茴香胺初始值分别为21.74±0.84和11.48±1.31,显著高于对照组(p <0.05)。本研究采用的反凝胶技术提高了对茴香胺值,同时降低了种子油的过氧化值。在工业上应用该技术可延长黑籽油的保质期。
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引用次数: 1
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Food Hydrocolloids for Health
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