Results 21 to 30 of about 6,879 (152)

Enzymatic Preparation of an Oligosaccharide from Large-leaf Yellow Tea and Evaluation of Its Hypoglycemic, Hypolipidemic, and Gut Microbiota-Modulating Activities [PDF]

Shipin Kexue
This study aimed to efficiently prepare oligosaccharides from large-leaf yellow tea and systematically elucidate their structural characteristics and biological activities.
WANG Xinyi, WU Han, LI Yidi, LI Minni, XU Na, GE Huifang, WANG Yijun, XIE Zhongwen, LI Daxiang, WANG Hongyan
doaj   +1 more source

Formulation Optimization and Quality Characteristics Analysis of Low-GI Large-leaf Yellow Tea Rice Cake

Shipin gongye ke-ji
To address the high glycemic index (GI) and monotonous flavor of traditional rice cakes, in this study, a low-GI large-leaf yellow tea rice cake was developed using indica rice flour, glutinous rice flour, and large-leaf yellow tea powder, substituting ...
Dawei XING, Chengcheng LIANG, Zhihui XU, Jianquan CHEN, Xiaodan TANG, Tao ZHENG, Yuquan LU, Jing CHEN   +7 more
doaj   +1 more source

Life‐Like Ferrous Oxide Microspheres from Kombucha

Advanced Materials Interfaces, EarlyView.
Kombucha bacterial cellulose, sodium alginate, and ferrous nitrate self‐assemble into membrane‐enclosed iron oxide microspheres. These microspheres bud daughter vesicles, sustain 24‐h electrochemical oscillations, and filter theta‐band signals.
Panagiotis Mougkogiannis, Anna Nikolaidou, Andrew Adamatzky   +2 more
wiley   +1 more source

Yellow Teas Protect against DSS-Induced Ulcerative Colitis by Inhibiting TLR4/NF-κB/NLRP3 Inflammasome in Mice

Foods
Yellow tea (YT), a slightly fermented tea with a unique yellowing process and mellow taste, is becoming widely popular. Currently, the YT includes bud yellow tea (BYT), small-leaf yellow tea (SYT), and large-leaf yellow tea (LYT) based on maturity of raw
Dawei Xing, Tao Zheng, Xiaoju Chen, Zhongwen Xie   +3 more
doaj   +1 more source

Drought Stress Mediated Changes in Food Crops: Mechanisms and Remediation Strategies

Advanced Science, EarlyView.
This work presents a multi‐scale framework for flavonoid‐mediated drought tolerance in staple food crops, integrating ROS redox regulation, antioxidant defense, rhizosphere microbial interactions, and sustainable agronomic practices. This interdisciplinary model provides core insights to develop climate‐resilient cropping systems and enhance global ...
Xiaoyi Duan, Litao Wang, Tuuli‐Marjaana Koski, Lizhe An, Thomas Efferth, Yujie Fu   +5 more
wiley   +1 more source

Structural Characterization of Large Yellow Tea Polysaccharides and Its Inhibitory Effects on the Differentiation of 3T3-L1 Preadipocytes

Shipin gongye ke-ji
To provide a basis for the development and utilization of summer and autumn tea resources, the structural characteristics and lipid-lowering activity of polysaccharides from large-leaf yellow tea were investigated. The polysaccharides were extracted from
Shan XU, Hai XIE, Minni LI, Yan MA, Huifang GE, Daxiang LI, Zhongwen XIE, Hongyan WANG   +7 more
doaj   +1 more source

The Impact of Sustainability Labelling on Consumers' Evaluation and Choice of Food Products: A Systematic Literature Review

Business Strategy and the Environment, EarlyView.
ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen, Lucía Romero‐Verdú, Anne O. Peschel   +2 more
wiley   +1 more source

Effect of Adding Large-leaf Yellow Powder with Different Particle Sizes on the Quality Characteristics of Dough

Shipin gongye ke-ji
To investigate the effect of different particle sizes of large-leaf yellow tea powder on the quality characteristics of wheat dough, this study selected five types of tea powder, namely coarse powder, fine powder, ultra-fine I, ultra-fine II, and ultra ...
Gexing ZHANG, Yang ZHONG, Yuqi WANG, Chaohua WAN, Xueting ZHANG, Yue SUN, Xueling LI, Zhengquan LIU, Jin LIANG   +8 more
doaj   +1 more source

Antimicrobial Peptides and Peptidomimetics in Foods – A Synthetic Foray

ChemFoodChem, EarlyView.
This Review discusses AMPs in foods and their syntheses. It espouses facile methods to make them accessible and suggests their utility in the mitigation and eradication of the burgeoning maladies of antimicrobial and multidrug resistance (AMR and MDR).
Josephat U. Izunobi, Adejoke D. Osinubi, Abosede A. Badeji   +2 more
wiley   +1 more source

Chemical profile and in-vitro bioactivities of three types of yellow teas processed from different tenderness of young shoots of Huoshanjinjizhong (Camellia sinensis var. sinensis)

Food Chemistry: X
In the present study, bud yellow tea (BYT), small-leaf yellow tea (SYT) and large-leaf yellow tea (LYT) were produced from the same local “population” variety Huoshanjinjizhong (Camellia sinensis var. sinensis), and the effects of raw material tenderness
Chunyin Qin, Zisheng Han, Zongde Jiang, Jia-Ping Ke, Wen Li, Liang Zhang, Daxiang Li   +6 more
doaj   +1 more source