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BMJ, 2004 Where do foods leave off and medicines begin? As functional foods become more popular, it's hard to know. The Japanese coined the term functional foods almost 20 years ago to define foods having ingredients (in addition to their basic nutritional content) that prevent or treat disease.
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On the methodology of feeding ecology in fish [PDF]
, 2016 Feeding ecology explains predator’s preference to some preys over others in their habitat and their competitions thereof. The subject, as a functional and applied biology, is highly neglected, and in case of fish, a uniform and consistent ...
Saikia, Surjya Kumar
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Nano Functional Food: Opportunities, Development, and Future Perspectives
International Journal of Molecular Sciences, 2022 A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some ...
Qijun Su +6 more
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Antioxidants, 2022 Neuropathic pain is caused by a lesion or disease of the somatosensory nervous system. Currently, prescribed treatments are still unsatisfactory or have limited effectiveness.
Eun Yeong Lim, Changho Lee, Yun Tai Kim
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Molecules, 2022 Excessive corticosterone (CORT), resulting from a dysregulated hypothalamic–pituitary–adrenal (HPA) axis, is associated with cognitive impairment and behavioral changes, including depression.
Dong Wook Lim, Daeseok Han, Changho Lee
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Enzyme Producing Activity of Probiotics and Preparation of Compound Enzyme
Journal of Chemistry, 2020 Probiotics are a group of active microorganisms, which benefit the host by colonizing and changing the composition of host flora. It is of great significance to promote the development of human gastrointestinal nutrition and health by regulating the host
Ruokun Yi +4 more
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Critical reviews in food science and nutrition, 2021 One of the recent, innovative, and digital food revolutions gradually gaining acceptance is three-dimensional food printing (3DFP), an additive technique used to develop products, with the possibility of obtaining foods with complex geometries.
Yusuf Olamide Kewuyemi +2 more
semanticscholar +1 more source
The degradation of some volatile compounds in evening primrose oil under UV/TiO2 process
Grasas y Aceites, 2023 Off-flavor is one of the limiting factors in the quality and commercial acceptability of evening primrose oil (EPO). The results of this study demonstrated that ultraviolet light irradiated with titanium dioxide (UV/TiO2) was able to effectively reduce ...
F.G. Pan +3 more
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Molecules, 2021 Hepatic fibrosis would develop into cirrhosis or cancer without treating. Hence, it is necessary to study the mechanism and prevention methods for hepatic fibrosis.
Yumeng Zhang +6 more
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, 2016 The book presents practical information for use in functional food product development. It is also intended for use by practitioners in functional food companies and food technology centres and will also be of interest to researchers and students of food science and technology.
J.A. Tur, M.M. Bibiloni
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