检索结果-南通市图书馆

Health effects of fruit juices and beverages with varying degrees of processing

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第5期13卷 2456-2479页

作者： Xinyue Zhang Xiaojun Liao Yongtao Wang Lei Rao Liang Zhao National Engineering Research Center for Fruit and Vegetable processing Key Laboratory of Fruit and Vegetable ProcessingKey Laboratory of Food Non-Thermal ProcessingMinistry of Agricultural and Rural AffairsCollege of Food Science&Nutritional EngineeringChina Agricultural UniversityBeijing 100083China

The degree of processing is rarely considered an independent factor in the health effects of fruit juices and beverages(FJBs)*** fact,the consumption of ultra-processed foods has been shown to pose health *** this study,we first integrated 4 systems used to classify the degree of food processing and then classified FJBs into three major categories,low(minimal),moderate and ***,we compared the differences in attitudes towards FJBs in dietary ***,we integrated the results of existing epidemiological surveys,randomized controlled trials,and animal experiments to explore the health risks associated with consuming *** the processing of FJBs has been found to lead to an increased risk of *** pattern,nutrients,addition agents and consumer preferences may be influential ***,we investigated whether there were any changes in the health benefits of 100%fruit juices produced by different processing *** conclusion,minimally/moderately processed 100%fruit juices provide more health benefits than highly processed fruit *** results support the need to consider the extent of FJBs processing in future studies to adjust official nutritional recommendations for beverage consumption.

关键词： Fruit juices and beverages Dietary guidelines Degree of processing Health effects Mechanism

同方期刊数据库

The efficiency and safety evaluation of hemoglobin hydrolysate as a non-heme iron fortifier

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第2期13卷 999-1010页

作者： Dejiang Xue Shuai Jiang Miao Zhang Kai Shan RenéLametsch Chunbao Li key laboratory of Meat processing and Quality Control Ministry of EducationKey Laboratory of Meat ProcessingMinistry of Agriculture and Rural AffairsJiangsu Collaborative Innovation Center of Meat ProductionProcessing and Quality ControlCollege of Food Science and TechnologyNanjing Agricultural UniversityNanjing 210095China Department of food Science University of CopenhagenFrederiksberg C DK-1958Denmark

Hemoglobin hydrolysate is derived from the enzymatic degradation of *** work aimed to evaluate whether hemoglobin hydrolysate promotes the absorption of non-heme iron and the safety of absorbed iron in mice by analyzing the iron binding content,iron circulation,and liver *** found that hemoglobin hydrolysate promoted the absorption of non-heme iron with high efficiency in duodenum by spontaneously binding non-heme iron during digestion,and increased hepatic iron content by up-regulating divalent metal transporter 1,zinc transporter 14,but hepatic iron content only increased at 3 *** iron entered the blood through ferroportin without restriction at 3 weeks,and excessive iron entered the liver and then affected the hepatocyte membranes permeability and lipid synthesis through oxidative *** the prolongation of dietary intervention,the up-regulated hepcidin acted on the ferroportin to restrict excess iron from entering the blood,and then the hepatic homeostasis *** addition,hemoglobin hydrolysate enhanced the hepatic antioxidant *** together,hemoglobin hydrolysate has a strong ability to promote the absorption of non-heme iron in vivo,and the absorbed iron is relatively safe due to the regulation of hepcidin.

关键词： Hemoglo bin hydrolysate non-heme iron Absorption Liver homeostasis Hepcidin

Safety assessment of a novel marine multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 according to phenotype and whole genome-sequencing analysis

在线全文

学校读者我要写书评

暂无评论

food Science and Human Wellness 2024年第4期13卷 2048-2059页

作者： Xueyan Mo Mengcheng Zhou Yanmei Li Lili Yu Huashang Bai Peihong Shen Xing Zhou Haojun Zhu Huijie Sun Ru Bu Chengjian Jiang State key laboratory for Conservation and Utilization of Subtropical Agro-Bioresources Guangxi Research Center for Microbial and Enzyme Engineering TechnologyCollege of Life Science and TechnologyGuangxi UniversityNanning 530004China National Engineering Research Center for non-food Biorefinery State Key Laboratory of Non-Food Biomass and Enzyme TechnologyGuangxi Research Center for Biological Science and TechnologyGuangxi Academy of SciencesNanning 530007China Guangxi key laboratory for Green processing of Sugar Resources College of Biological and Chemical EngineeringGuangxi University of Science and TechnologyLiuzhou 545006China

The application of microorganisms as probiotics is limited due to lack of safety ***,a novel multi-stress-tolerant yeast Meyerozyma guilliermondii GXDK6 with aroma-producing properties was identified from marine mangrove *** safety and probiotic properties were assessed in accordance with phenotype and whole-genome sequencing *** showed that the genes and phenotypic expression of related virulence,antibiotic resistance and retroelement were rarely *** morphogenesis genes(SIT4,HOG1,SPA2,ERK1,ICL1,CST20,HSP104,TPS1,and RHO1)and phospholipase secretion gene(VPS4)were *** hyphae and phospholipase were *** one retroelement(Tad1-65_BG)was *** biogenic amines(BAs)encoding genes were absent,except for spermidine synthase(JA9_002594),spermine synthase(JA9_004690),and tyrosine decarboxylase(inx).The production of single BAs and total BAs was far below the food-defined ***6 had no resistance to common antifungal *** enzymes,such as gelatinase,DNase,hemolytic,lecithinase,and thrombin were *** toxicity test with mice demonstrated that GXDK6 is ***6 has a good reproduction ability in the simulation gastrointestinal ***6 also has a strong antioxidant ability,β-glucosidase,and inulinase *** sum up,GXDK6 is considered as a safe probiotic for human consumption and food fermentation.

关键词： Meyerozyma guilliermondii Safety assessment Probiotics Marine mangrove microorganisms Whole-genome sequencing analysis

A review on marine collagen:sources,extraction methods,colloids properties,and food applications

在线全文

学校读者我要写书评

暂无评论

Vertically aligned montmorillonite aerogel-encapsulated polyethylene glycol with directional heat transfer paths for efficient solar thermal energy harvesting and storage

胶原与皮革（英文） 2024年第1期6卷 1-27页

作者： Shahzad Farooq Muhammad Ijaz Ahmad Shijie Zheng Usman Ali Yang Li Cui Shixiu Hui Zhang Jiaxing Institute of Future food Jiaxing 314050China College of Biosys-tems Engineering and food Science Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China Jiaxing Institute of Future food Jiaxing 314050China College of Biosys-tems Engineering and food Science Zhejiang Key Laboratory for Agro-Food ProcessingZhejiang UniversityHangzhou 310058China

The growing interest in valorizing industrial by-products has led researchers to focus on exploring different sources and optimizing collagen extraction conditions over the past *** bovine hide,cattle bones,pork,and pig skins remain the most abundant collagen sources,there is a growing trend in the industrial utilization of collagen from non-mammalian *** review explores alternative marine collagen sourcesand summarizes emerging trends in collagen recovery from marine sources,with a particular focus on environmentally friendly ***-tionally,this review covers the colloidal structure-forming properties of marine collagens,including foam,film,gel,and emulsion *** also highlights the potential and important applications of marine collagen in various food *** on the currently reported marine sources,collagens extracted from fish,jellyfish,and sea cucumbers were found to have the highest yield and mostly comprised type-l collagen,while crustaceans and mollusks yielded lower percentages of *** extraction techniques isolate collagen based on acetic acid and pepsin treatment,but they come with drawbacks such as being time-consuming,causing sample destruction,and using ***,marine collagen extracted using conventional methods assisted with ultrasonication resulted in higher yields and strengthened the triple-stranded helical ***,an increasing number of new applications have been found in the food industry for marine collagens,such as biodegradable film-forming materi-als,colloid stabilizers,foaming agents,and micro-encapsulating ***,collagen is a modern foodstuff and is extensively used in the beverage,dairy,and meat industries to increase the stability,consistency,and elasticity of products.

关键词： Marine collagen Jellyfish Sea cucumber Colloid stabilizer Edible film Dairy product

来源：评论

学校读者我要写书评

暂无评论

International Journal of Minerals,Metallurgy and Materials 2024年第5期31卷 907-916页

作者： Qijing Guo Cong Guo Hao Yi Feifei Jia Shaoxian Song key laboratory of Green Utilization of Critical non-metallic Mineral Resources Ministry of EducationWuhan University of TechnologyWuhan 430070China School of Resources and Environmental Engineering Wuhan University of TechnologyWuhan 430070China Hubei key laboratory of Mineral Resources processing and Environment Wuhan University of TechnologyWuhan 430070China

The conversion and storage of photothermal energy using phase change materials(PCMs)represent an optimal approach for harnessing clean and sustainable solar ***,we encapsulated polyethylene glycol(PEG)in montmorillonite aerogels(3D-Mt)through vacuum impregnation to prepare 3D-Mt/PEG composite *** used as a support matrix,3D-Mt can effectively prevent PEG leakage and act as a flame-retardant barrier to reduce the flammability of ***,3D-Mt/PEG demonstrates outstanding shape retention,increased thermal energy storage density,and commendable thermal and chemical *** phase transition enthalpy of 3D-Mt/PEG can reach 167.53 J/g and remains stable even after 50 heating-cooling ***,the vertical sheet-like structure of 3D-Mt establishes directional heat transport channels,facilitating efficient phonon *** configuration results in highly anisotropic thermal conductivities that ensure swift thermal responses and efficient heat *** study addresses the shortcomings of PCMs,including the issues of leakage and inadequate flame *** achieves the development and design of 3D-Mt/PEG with ultrahigh strength,superior flame retardancy,and directional heat ***,this work offers a design strategy for the preparation of high-performance composite *** 3D-Mt/PEG with vertically aligned and well-ordered array structure developed in this research shows great potential for thermal management and photothermal conversion applications.

关键词： montmorillonite aerogel polyethylene glycol phase change materials solar thermal energy storage flame retardant

Inhibitory effect and mechanism of tannic acid against two starch digestive enzymes

在线全文

学校读者我要写书评

暂无评论

food Quality and Safety 2024年第1期8卷 115-123页

作者：钟毓秀倪德让杨玉波李元一王莉田金虎杨帆叶兴乾 Department of food Science and Nutrition Zhejiang Key Laboratory for Agri-Food ProcessingFuli Institute of Food ScienceZhejiang R&D Centre for Food Technology and EquipmentZhejiang UniversityHangzhouChina Institute of Science and Technology Moutai GroupZunyiChina key laboratory of Industrial Microbial Resources Development Kweichow Moutai Co.Ltd.RenhuaiChina

Backgrounds:Tannic acid(TA),as a plant-derived phenolic substance,is involved in regulating the activity of starch digestive enzymes,but its underlying mechanism remains *** and Results:In the present study,inhibition rate and inhibition kinetics assays were performed and confrmed that TA had a strong inhibitory effect on bothα-amylase andα-glucosidase with IC50 values of 0.1585 mg/mL and 0.00542 mg/mL,respectively,through a mixed inhibition *** secondary structures of both enzymes were confrmed to be modifed by TA through circular dichroism(CD)*** quenching analysis revealed that the interaction between TA and two enzymes was a static process of pontaneous complex ***,molecular docking revealed that non-covalent bonds were the main interaction forces between TA and both ***:Thus,TA was a promising candidate for the inhibition of starch-digesting enzymes,and the present research provided insight into postprandial glucose regulation through polyphenols.

关键词： Tannic acid α-amylase α-glucosidase inhibition starch digestion.

Microstructure Regulation and Combustion Performance Optimization of PVDF/Al Composite Powder by non-covalent Functionalized Graphenes

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Journal of Wuhan University of Technology(Materials Science) 2024年第4期39卷 904-911页

作者：易卓然 DENG Haoyuan QIN Mei 孙一 LUO Guoqiang State key laboratory of Advanced Technology for Materials Synthesis and processing Wuhan University of TechnologyWuhan 430070China

Graphene prepared by non-covalent modification of sulfonated poly(ether-ether-ketone)(SPG)was combined with polyvinylidene fluoride(PVDF)/Al to improve the PVDF/Al thermal conductivity while reducing the effect of the thermal resistance at the graphene-polymer *** regulation rule of SPG with different contents on the energy release of fluorine-containing system was *** the content of SPG is 4%,the peak pressure and rise rate of SPG/PVDF/Al composite powder during ignition reach the maximum of 4845.28 kPa and 8683.58 kPa/*** the content of SPG is 5%,the PVDF/Al composite powder is completely coated by SPG,and the calorific value of the material reachs the maximum of 29.094 kJ/*** the design and micro-control of the composite powder,the calorific value of the material can be effectively improved,but the improvement of the mass release rate still depends on the graphene content and surface modification state.

关键词： energetic materials PVDF/Al composites graphene modification energy release combustion

Modulation of starch digestibility using non-thermal processing techniques:A review

在线全文

学校读者我要写书评

暂无评论

Grain & Oil Science and Technology 2024年第3期7卷 209-218页

作者： Liyuan Rong Weiqi Fei Zhijun Wang Xianxiang Chen Huiliang Wen Jianhua Xie Mingyue Shen State key laboratory of food Science and Resources Nanchang University School of Biosystems and food Engineering University College Dublin

Obesity and type 2 diabetes are widespread throughout the world, especially in developed countries. Starch is an important part of human staple food, the modulating of starch digestibility is conducive to reducing postprandial blood glucose levels and alleviating the chronic disease caused by high caloric intake. The digestion properties of starch are correlated with its structural features, including crystallization, amylose/amylopectin ratio, non-starch components, etc. Among the modified methods applied to regulate starch digestibility, non-thermal processing techniques(NTPT) receive extensive attention due to the characteristics of safety, environmental friendliness and high efficiency. The influence and mechanism of NTPT on the digestion properties of starch are discussed in this review, including ultrasounds, high pressure, γ-irradiation, etc. NTPT induces the alternation of morphological and structural characteristics of native starch, changing their sensitivity to enzymes. The effects of NTPT on the digestibility of starch are highly related to the processing parameters and structure characteristics of native starch. The review shows that NTPT is an effective way to modulate the digestion properties of starch and prevent people from suffering from chronic diseases such as obesity and type 2 diabetes.

关键词： Digestibility non-thermal processing Chronic disease Starch

Modeling method for SSC prediction in pomelo using Vis-NIRS with wavelength selection and latent variable updating

在线全文

同方期刊数据库

学校读者我要写书评

暂无评论

International Journal of Agricultural and Biological Engineering 2024年第1期17卷 251-260页

作者： Hao Tian Shuai Wang Huirong Xu Yibin Ying College of Biosystems Engineering and food Science Zhejiang UniversityHangzhou 310058China key laboratory of On-Site processing Equipment for Agricultural Products Ministry of Agriculture and Rural AffairsHangzhou 310058China College of food Science Shihezi UniversityShihezi 832003XinjiangChina

The aim of this study was in-line,rapid,and non-destructive detection for soluble solid content(SSC)in pomelos using visible and near-infrared spectroscopy(Vis-NIRS).However,the large size and thick rind of pomelo affect the stability of spectral acquisition and the biological variabilities affect the robustness of *** these issues,in this study,an efficient prototype in-line detection system in transmittance mode was designed and evaluated in comparison with an off-line detection *** from the years 2019 and 2020 were used for modeling and the external validation data were obtained by the inline detection system in *** wavelength selection methods of changeable size moving window(CSMW),random frog(RF),and competitive adaptive reweighted sampling(CARS)were used to improve the prediction accuracy of partial least squares regression(PLSR)*** best performance of internal prediction was obtained by CARS-PLSR and the determination coefficient of prediction(),root mean square error of prediction(RMSEP),and residual predictive deviation(RPD)were 0.958,0.204%,and 4.821,***,all models obtained large prediction biases in external *** latent variable updating(LVU)method was proposed to update models and improve the performance in external *** samples from the external validation set were randomly selected to update the *** with the recalibration method,LVU could effectively modify the original models which matched the SSC range of the external validation *** CSMW-PLSR models were more robust in external *** off-line model with LVU performed best with a root mean square error of validation(RMSEV)of 0.599%and the in-line model with recalibration obtained RMSEV of 0.864%.These results demonstrated the application potential of the transmittance Vis-NIRS for in-line rapid prediction of SSC in pomelos and the modeling and updating methods could be applied to samples with biological variabi

关键词： Vis-NIRS in-line detection external validation wavelength selection model updating pomelo SSC