Results 41 to 50 of about 15,065 (264)

Effects of cellulase-producing strains on the nutritional and soluble dietary fiber properties of whole wheat flour

Food Science and Human Wellness
Whole wheat flour is a food raw material rich in macronutrients, but its application in baking industry is limited due to the existence of a large amount of insoluble dietary fiber in bran.
Yingli Liu, Shengjie Zhong, Maosi Fan, Zhengkai Wang, Min Cai, Xiaoming Wei, Jing Wang   +6 more
doaj   +1 more source

Healthy function and high valued utilization of edible fungi

Food Science and Human Wellness, 2021
Edible fungi are large fungi with high added value that can be utilized as resources. They are rich in high-quality protein, carbohydrate, various vitamins, mineral elements and other nutrients, and are characterized by high protein, low sugar, low fat ...
Yanrong Zhang, Dawei Wang, Yuetong Chen, Tingting Liu, Shanshan Zhang, Hongxiu Fan, Hongcheng Liu, Yu Li   +7 more
doaj   +1 more source

Adaptability of 2 cellulase producing strains Bacillus sp. SH and Aspergillus oryzae Y21 in whole wheat dough and impact on the quality of whole wheat bread

Food Science and Human Wellness
Compared to refined wheat flour, whole wheat flour contains higher nutrients, but its high content of dietary fiber can have a significant impact on the quality of the final product. Therefore, how to enable consumers to obtain health benefits from whole
Yingli Liu, Shengjie Zhong, Xiaoming Wei, Maosi Fan, Min Cai, Zhengkai Wang, Jing Wang   +6 more
doaj   +1 more source

The Potential Role of Vitamin E and the Mechanism in the Prevention and Treatment of Inflammatory Bowel Disease

Foods
Inflammatory bowel disease (IBD) includes ulcerative colitis and Crohn’s disease, and it is a multifactorial disease of the intestinal mucosa. Oxidative stress damage and inflammation are major risk factors for IBD. Vitamin E has powerful antioxidant and
Qi Wu, Yi Luo, Han Lu, Tiantian Xie, Zuomin Hu, Zhongxing Chu, Feijun Luo   +6 more
doaj   +1 more source

Research progress on the mechanism of functional activity of edible fungi polysaccharides—focusing intestinal mucus as a key and entry point

Food & Medicine Homology
Edible fungi polysaccharide is a naturally active substance with a complex structure, which has immunomodulatory activity, can regulate intestinal flora, and reduces the body’s inflammatory response.
Yun-Yan Yu, Ya-Ning Duan, Sai Ma, Qiu-Hui Hu, Gao-Xing Ma   +4 more
doaj   +1 more source

Ecosystem‐Centered Robot Design: Toward Ecoresorbable Sustainability Robots (ESRs)

Advanced Science, EarlyView.
Robots exploring natural ecosystems can support monitoring and conservation, but must adopt ecosystem‐centered design to avoid pollution, waste, and damage. This review proposes guidelines for co‐designing ecoresorbable sustainability robots (ESRs), uniting materials, robotics, and ecological contexts in a single framework.
Tülin Yılmaz Nayır, Yuan Fang, Consuelo Contreras, Andrew K. Schulz, Florian Hartmann   +4 more
wiley   +1 more source

Hericium erinaceus peptide KSPLY protects gastric mucosal barrier and reshapes gastric microbiota in mice

Journal of Functional Foods
Hericium erinaceus is rich in bioactive components and has long been studied for its improvement in gastric diseases. This study aimed to investigate the effects of a bioactive peptide KSPLY derived from H. erinaceus on Helicobacter pylori-caused gastric
Linwei He, Wenjian Yang, Hui Xu, Anxiang Su, Minhao Xie, Xinhui Wang, Jianhui Liu   +6 more
doaj   +1 more source

Food‐Activated Microneedle Sensor for Real‐Time, Colorimetric Spoilage Monitoring of Pre‐Packaged Food

Advanced Science, EarlyView.
A microneedle spoilage sensor for packaged food products is presented. The sensor is composed entirely of food‐derived agents, integrated together using a novel material processing approach. This resultant platform nondestructively reports spoilage state in real‐time through a colorimetric output.
Shadman Khan, Akansha Prasad, Mahum Javed, Roderick MacLachlan, Carlos D. M. Filipe, Tohid F. Didar   +5 more
wiley   +1 more source

Simultaneous quantification of trace heavy metals in mushrooms using a three-dimensional highly reduced graphene oxide/Fe3O4 nanocomposite-based electrochemical sensor

Food Science and Human Wellness
The accumulation of heavy metals in mushrooms has presented a significant risk to human health, underscoring the importance of devising a portable and cost-effective method for detecting heavy metals.
Yiming Tian, Pingsheng Zhong, Kai Zhou, Lufei Zheng, Jiali Ren   +4 more
doaj   +1 more source

Creating Cell‐Based Hybrid Noodles for Sustainable and Nutrient‐Balanced Diets via a Serum‐Free and Animal‐Free 3D Co‐Differentiation System

Advanced Science, EarlyView.
This study develops a 3D co‐culture and co‐differentiation system for porcine muscle stem cells (pMuSCs) and mesenchymal stem cells (pMSCs) on edible starch‐based scaffolds. The system simultaneously generates myotubes and adipocytes without using serum or chemical inducers.
Xin Guan, Luyi Wang, Wanqiang Sun, Yiwei Feng, Dandan Wang, Haohao Tang, Zhenwu Ma, Guocheng Du, Jian Chen, Jingwen Zhou   +9 more
wiley   +1 more source