Results 41 to 50 of about 1,615 (168)
Rapid quantification of free and esterified phytosterols in human serum using APPI-LC-MS/MS
Journal of Lipid Research, 2005 A novel analytical platform based on liquid chromatography and tandem mass spectrometry using atmospheric pressure photoionization was applied for the simultaneous quantification of free and esterified β-sitosterol, campesterol, brassicasterol, and ...
Jan Lembcke +5 more
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Future Postharvest and Food, EarlyView.The various citrus wastes, including the citrus fruit peels, pulp remaining after extraction of juice, and seeds, are the sources of bioactive compounds. The waste parts of oranges, lemons, limes, grapefruits, and mandarins contain the bioactive compounds, flavonoids, ascorbic acid, essential oils, and carotenoids.
Monika +4 more
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Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
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Zhongguo youzhi旨在为新型功能油脂的制备提供参考，以植物甾醇和大豆油为原料，采用“一步法”酶促酯交换反应制备富含植物甾醇酯与甘油二酯（DAG）的食用油。以植物甾醇转化率为指标，在筛选脂肪酶及溶剂基础上，对反应条件进行优化，并对产物的组成、理化指标及产物中植物甾醇酯和DAG脂肪酸组成进行测定。结果表明：脂肪酶AK “Amano”在酶促酯交换反应中表现出最高的反应活性，适宜的反应溶剂为正己烷；酶促酯交换的最佳条件为植物甾醇与大豆油物质的量比1∶ 2、脂肪酶添加量12%（以植物甾醇与大豆油的总质量计）、植物甾醇浓度100 ...
付艺婕，李佳恒，刘知勉，顾嘉玲，刘帅，李厚悦，苏宇杰，王小三 FU Yijie，LI Jiaheng，LIU Zhimian，GU Jialing，LIU Shuai， LI Houyue，SU Yujie，WANG Xiaosan
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Zhongguo youzhi, 2022 为了探究脂肪酸饱和度对其植物甾醇酯生物可给率的影响，采用体外模拟消化静态模型，系统研究了油酸豆甾醇酯、亚油酸豆甾醇酯和亚麻酸豆甾醇酯的体外模拟消化规律。结果表明：体外模拟消化结束后（120 min),亚油酸豆甾醇酯游离脂肪酸（FFA）释放率最高，为78.51%，其次是亚麻酸豆甾醇酯，为74.21%，油酸豆甾醇酯FFA释放率最低，为69.15%；3种豆甾醇酯的水解速率由大到小为亚麻酸豆甾醇酯>亚油酸豆甾醇酯>油酸豆甾醇酯；3种豆甾醇酯的水解度由大到小为亚油酸豆甾醇酯>亚麻酸豆甾醇酯>油酸豆甾醇酯 ...
王涛1，刘睿杰1，王艳军2，王兴国1，常明1WANG Tao1, LIU Ruijie1, WANG Yanjun2, WANG Xingguo1, CHANG Ming1
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Food Safety and Health, EarlyView.This article reviews the basic characteristics, factors affecting properties of oleogels, and preparation methods of oleogels. Meanwhile, their applications in meat products, dairy products, baked goods, and delivering bioactive compounds are highly summarized.
Wenyuan Zhang +6 more
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Foods, 2023 Marigold (Tagetes spp.) flower petals are the most vital sources of carotenoids, especially lutein esters, for the production of natural lutein to use for food, feed, and pharmaceutical industries.
Ramesh Kumar Saini +8 more
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JSFA reports, EarlyView.Abstract Gymnema sylvestre (Retz.) R.Br. ex‐Schult., commonly known as “gurmar” or “sugar destroyer,” belongs to the Apocynaceae family and is traditionally used in Ayurveda for diabetes management. This review synthesizes ethnomedicinal evidence with contemporary pharmacological studies, to evaluate the therapeutic properties and mechanistic actions ...
Faiza Saeed +5 more
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Journal of the Science of Food and Agriculture, EarlyView.Abstract Since the early 1960s, nanotechnology has been a critical area of science, allowing for the development of sophisticated nanomaterials. Nanofibers, one of the most widely used nanotechnological drug delivery systems, have emerged as a highly versatile platform within modern pharmaceutical sciences.
Heybet Kerem Polat +7 more
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Zhongguo youzhi, 2022 ：为系统了解家庭烹饪中牛油果油、亚麻籽油、核桃油品质的变化，在200 ℃下对3种植物油进行加热处理，测定3种植物油在加热过程中脂肪酸、植物甾醇、维生素E以及挥发性成分组成与含量的变化。结果表明：在200 ℃加热15 min内，3种植物油的多不饱和脂肪酸保留率、植物甾醇及维生素E的含量只有轻微变化，说明这3种植物油在该条件下可较好地保留其功能性成分；3种植物油挥发性成分主要为烯类、醇类、醛类成分，经过200 ℃加热15 min，3种植物油风味成分变化总体趋势为烯类减少，醛类、酮类、酯类 ...
成钰莹1,邓新宇1,蔡海晴1,姜福全2,苏颖婷2,黎攀1,3,杜冰1,3 CHENG Yuying1,DENG Xinyu1, CAI Haiqing1, JIANG Fuquan2, SU Yingting2,LI Pan1,3, DU Bing1,3
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