Droplet and Creaming Stability of Fish Oil-Loaded Gelatin/Surfactant-Stabilized Emulsions Depends on both the Adsorption Ways of Emulsifiers and the adjusted pH
Publication date: Available online 24 April 2020Source: Food Science and Human WellnessAuthor(s): Ting Zhang, Mengzhen Ding, Xichang Wang, Jian Zhong (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 25, 2020 Category: Food Science Source Type: research
Natural Products: Regulating Glucose Metabolism and Improving Insulin Resistance
Publication date: Available online 22 April 2020Source: Food Science and Human WellnessAuthor(s): Fatma S.A. Saadeldeen, Yun Niu, Honglin Wang, Zhou Li, Lijun Meng, Sitan Chen, Zhenhua Liu, Wenyi Kang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 23, 2020 Category: Food Science Source Type: research
Phytochemical Constituents and Biological Activities of Longan (Dimocarpus longan Lour.) Fruit: A Review
Publication date: Available online 20 April 2020Source: Food Science and Human WellnessAuthor(s): Xiaofang Zhang, Sen Guo, Chi-Tang Ho, Naisheng Bai (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - April 22, 2020 Category: Food Science Source Type: research
Effect of seaweed coating on quality characteristics and shelf life of tomato (Lycopersicon esculentum mill)
Publication date: Available online 16 March 2020Source: Food Science and Human WellnessAuthor(s): Thahira Banu A, Sri Ramani P, Aswini M (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - March 17, 2020 Category: Food Science Source Type: research
Malvidin-3-galactoside from blueberry suppresses the growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways
Publication date: Available online 15 February 2020Source: Food Science and Human WellnessAuthor(s): Jie Lin, Jinlong Tian, Chi Shu, Zhen Cheng, Yunen Liu, Weisheng Wang, Ruihai Liu, Bin Li, Yuehua Wang (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - March 6, 2020 Category: Food Science Source Type: research
An overview of plant-autochthonous microorganisms and fermented vegetable foods
Publication date: Available online 28 February 2020Source: Food Science and Human WellnessAuthor(s): Sebastian Torres S, Hernán Verón, Luciana Contreras, Maria I. Isla (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 29, 2020 Category: Food Science Source Type: research
Postharvest physiological responses of pomegranate fruit (cv. Wonderful) to exogenous putrescine treatment and effects on physico-chemical and phytochemical properties
Publication date: Available online 28 February 2020Source: Food Science and Human WellnessAuthor(s): Olaniyi Amos Fawole, Julian Atukuri, Ebrahiema Arendse, Umezuruike Obia Opara (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 29, 2020 Category: Food Science Source Type: research
Innovative strategies and nutritional perspectives for fortifying pumpkin tissue and other vegetable matrices with iron
Publication date: Available online 22 February 2020Source: Food Science and Human WellnessAuthor(s): Marina F. de Escalada Pla, Silvia K. Flores, Carolina E. GenevoisAbstractThe present review article focuses on different technological strategies and nutritional perspectives having added advantage to human health in fortifying vegetables matrices with iron. An introduction to the main aspects related to iron deficiency consequences is resumed in order to understand the importance of developing new strategies for improving iron intake. In this sense, the tendencies and alternatives will also be discussed. Emerging technolog...
Source: Food Science and Human Wellness - February 23, 2020 Category: Food Science Source Type: research
Malvidin-3-galactoside from blueberry suppresses growth and metastasis potential of hepatocellular carcinoma cell Huh-7 by regulating apoptosis and metastases pathways
Publication date: Available online 15 February 2020Source: Food Science and Human WellnessAuthor(s): Jie Lin, Yuehua Wang, Jinlong Tian, Chi Shu, Zhen Cheng, Yunen Liu, Weisheng Wang, Ruihai Liu, Bin LiAbstractMalvidin-3-galactoside (Mv-3-gal) is the major anthocyanin monomer in blueberry anthocyanins. The compound is well-characterized by its anti-oncogenesis function in multiple organs including liver. In the current study, the mechanism driving the anti-hepatocellular carcinoma (HCC) function of Mv-3-gal was further explored by focusing on apoptosis and metastases pathways. HCC cell line Huh-7 was firstly administrated ...
Source: Food Science and Human Wellness - February 16, 2020 Category: Food Science Source Type: research
Effect of yellow rice wine on anti-aging ability in aged mice induced by d-galactose
This study focused on the protective health effects of yellow rice wine (YRW), and their potential mechanisms. Symptoms of aging were induced in mice using D-galactose (D-gal). Different doses of YRW (4, 8, and 12 mL/kg BW) were orally administrated to D-gal-treated mice for a period of six weeks. Results indicate that YRW markedly increases the activity of antioxidant enzymes and reduces the content of MDA in the brain and liver. A forced swim test (FST) showed that moderate intake of YRW significantly decreased the duration of immobility, reduced the blood content of urea nitrogen and lactic acid, and increased hepatic...
Source: Food Science and Human Wellness - February 13, 2020 Category: Food Science Source Type: research
Chemical composition and glucose uptake effect on 3T3-L1 adipocytes of Ligustrum lucidum Ait. flowers
This study demonstrated that compounds 2, 5-7 were isolated for the first time from this plant and compounds 2 and 7 were isolated for the first time in genus Ligustrum, L. lucidum flowers, KR, KF and HO may possess potential hypoglycemic effect. (Source: Food Science and Human Wellness)
Source: Food Science and Human Wellness - February 7, 2020 Category: Food Science Source Type: research
Investigating cooked rice textural properties by instrumental measurements
Publication date: Available online 5 February 2020Source: Food Science and Human WellnessAuthor(s): Keyu Tao, Wenwen Yu, Sangeeta Prakash, Robert G. GilbertAbstractFoods wherein the starch is slowly digested contribute to good health by reducing the tendency to, and for the maintenance of, diabetes, obesity and colo-rectal cancers. While foods with high amylose content have this desirable property, they usually do not have high sensory appeal and consumers are reluctant to eat them. While sensory evaluation by trained human panelists is the best way to obtain consumer preferences, these tests are expensive, time-consuming ...
Source: Food Science and Human Wellness - February 5, 2020 Category: Food Science Source Type: research
Structural and Functional Properties of Hydrolyzed/Glycosylated Ovalbumin under Spray Drying and Microwave Freeze Drying
Publication date: Available online 25 January 2020Source: Food Science and Human WellnessAuthor(s): Lili Liu, Xiaoning Dai, Huaibin Kang, Yunfeng Xu, Weiming HaoAbstractOvalbumin (OVA), the main protein in egg white, affects most of the functional properties of egg white protein in food processing. The aim of this study was to investigate the effects of spray drying (SD) and microwave freeze drying (MFD) on the preparation of hydrolyzed/glycosylated ovalbumin (HGOVA) and provide useful information on the applications of egg protein powders in the food industry. Results demonstrated that the structure of HGOVA was considera...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research
Biological Evaluation and Interaction Mechanism of beta-Site APP Cleaving Enzyme 1 inhibitory Pentapeptide from Egg albumin
Publication date: Available online 24 January 2020Source: Food Science and Human WellnessAuthor(s): Zhipeng Yu, Sijia Wu, Wenzhu Zhao, Long Ding, David Shiuan, Fuping Zheng, Jianrong Li, Jingbo LiuAbstractInhibition of beta-site APP cleaving enzyme1 (BACE1) is one of the most promising therapeutic approaches for Alzheimer’s disease. To find natural products for the treatment of Alzheimer's disease, absorption, distribution, metabolism, excretion and toxicity (ADMET) properties and in vitro BACE1 inhibitory activity of the peptides isolated from egg albumin were evaluated. Then, molecular docking and molecular dynamics si...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research
The absorption kinetics of Antarctic krill oil phospholipid liposome in blood and the digestive tract of healthy mice by single gavage
Publication date: Available online 24 January 2020Source: Food Science and Human WellnessAuthor(s): Lin Li, Cheng-Cheng Wang, Shan Jiang, Rong Li, Tian-Tian Zhang, Chang-Hu Xue, Teruyoshi Yanagita, Xiao-Ming Jiang, Yu-Ming WangAbstractAntarctic krill (Euphausia superba) oil has been gaining increasing attention due to its nutritional and functional potentials. Krill oil usually contains a high concentration (about 50%) of phospholipids (AKOP) rich in DHA and EPA accompanied with 30-40% triacylglycerols. Phospholipids can be made into liposomes without emulsifiers due to its amphiphilic characteristics. However, the absorpt...
Source: Food Science and Human Wellness - January 26, 2020 Category: Food Science Source Type: research
