Results 41 to 50 of about 8,902,876 (363)

Pedicularis resupinata Extract Prevents Depressive-like Behavior in Repeated Corticosterone-Induced Depression in Mice: A Preliminary Study

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
doaj   +1 more source

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
core   +3 more sources

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, Xiang Zhao, Xin Zhang, Yan Wang, Zhanghua Zeng, H. Cui, Chunxin Wang   +6 more
semanticscholar   +1 more source

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, Yanni Pan, Xingyao Long, Fang Tan, Xin Zhao   +4 more
doaj   +1 more source

Biotechnological applications of functional metagenomics in the food and pharmaceutical industries [PDF]

, 2015
peer-reviewedMicroorganisms are found throughout nature, thriving in a vast range of environmental conditions. The majority of them are unculturable or difficult to culture by traditional methods.
Alvarez-Ordonez, Avelino, Cotter, Paul D., Coughlan, Laura M., Hill, Colin   +3 more
core   +1 more source

Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products

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, H. Kesa, O. Adebo   +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, X.M. Chen, E.Q. Yang, B.Q. Liu   +3 more
doaj   +1 more source

Isolation and Identification of Lactobacillus plantarum HFY05 from Natural Fermented Yak Yogurt and Its Effect on Alcoholic Liver Injury in Mice

Microorganisms, 2019
Yak yogurt is a type of naturally fermented dairy product prepared by herdsmen in the Qinghai-Tibet Plateau, which is rich in microorganisms. In this study, a strain of Lactobacillus plantarum was isolated and identified from yak yogurt in Hongyuan ...
Ruokun Yi, Fang Tan, Wei Liao, Qiang Wang, Jianfei Mu, Xianrong Zhou, Zhennai Yang, Xin Zhao   +7 more
doaj   +1 more source

Activity Components from Gynostemma pentaphyllum for Preventing Hepatic Fibrosis and of Its Molecular Targets by Network Pharmacology Approach

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, Guohui Shi, Zhonghua Luo, Jiewen Wang, Shao Wu, Xiaoshu Zhang, Yuqing Zhao   +6 more
doaj   +1 more source

Development of walnut oil and almond oil blends for improvements in nutritional and oxidative stability

Grasas y Aceites, 2020
For the increase in oxidative stability and phytonutrient contents of walnut oil (WO), 5, 10, 20 and 30% blends with almond oil (AO) were prepared. The fatty acid compositions and the micronutrients of the oil samples such as tocopherol, phytosterol and ...
F. Pan, X. Wang, B. Wen, C. Wang, Y. Xu, W. Dang, M. Zhang   +6 more
doaj   +1 more source