《Food Innovation and Advances》

作品数：33被引量：5H指数：1
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《Food Innovation and Advances》
主办单位：中国农业大学;浙江大学；沈阳农业大学
最新期次：2023年4期更多>>
发文主题：TREATMENTFRUITDIETARYBIOLOGICALTHEIR更多>>
发文领域：轻工技术与工程更多>>
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Color myth:anthocyanins reactions and enological approaches achieving their stabilization in the aging process of red wine
《Food Innovation and Advances》2023年第4期255-271,共17页Siqi Cheng Tianyang Wu Jie Gao Xiaoyu Han Weidong Huang Yilin You Jicheng Zhan 
supported by the National Natural Science Foundation of China(U21A201207-1).
Color is a crucial sensory indicator of wine quality.However,changes in anthocyanin concentration and profile occur during wine aging,resulting in noticeable reductions in chroma and shifts in hue from purple to brick...
关键词：app STABILIZATION offering 
Anti-aging activity and their mechanisms of natural food-derived peptides:current advancements
《Food Innovation and Advances》2023年第4期272-290,共19页Jialong Li Jiaojiao Wang Ning Zhang Ying Li Zizhe Cai Guanghui Li Zhongbo Liu Zhiping Liu Yong Wang Xin Shao Jing Chen 
supported by the National Key R&D Program of China(Grant No.2018YFE0108400);Guangzhou Science and Technology Plan Project(Grant No.201903010049)are gratefully acknowledged.
Recently,there has been a growing focus on researching ways to delay aging and protect against age-related illnesses.Small molecular exogenous peptides,sourced from dietary elements like animals,plants,and microorgani...
关键词：properties. OXIDATIVE AGING 
Characteristics and mechanism of Leuconostoc citreum as a novel bioflocculant for starch granules in starch production
《Food Innovation and Advances》2023年第4期291-301,共11页Xuan Wang Pamela Owusu Osei Lei Rao Xiaomeng Wu Xiaojun Liao 
supported by Sichuan Science and Technology Program 2023NSFSC0181 and the 2115 Talent Development Program of China Agricultural University.
The Leuconostoc citreum SJ-57 strain isolated from the sweet potato starch production showed great potential as a microbiological flocculant,but its underlying flocculation mechanisms are yet unknown.In this study,inf...
关键词：STARCH OVERCOME originated 
Effects of non-starch polysaccharide on starch gelatinization and digestibility:a review
《Food Innovation and Advances》2023年第4期302-312,共11页Sha Li Wenjing Chen Abel Wend-Soo Zongo Yuanyuan Chen Hongshan Liang Jing Li Bin Li 
supported by the National Key R&D Program of China(2022YFD2101300);National Natural Science Foundation of China(Grant No.32172200).
Non-starch polysaccharides have been given wide consideration for their use in starch-based food due to their ability to improve texture,sensory attributes,and functional properties of the end product.In a binary syst...
关键词：product. SWELLING attributed 
Development ofκ-carrageenan hydrogels with mechanically stronger structures via a solvent-replacement method被引量：1
《Food Innovation and Advances》2023年第4期313-323,共11页Yichuan Wang Xinna Zhang Yanxiang Gao Fang Yuan Like Mao 
funded by National Natural Science Foundation of China(No.32272471).
Strongκ-carrageenan(KC)hydrogels were fabricated via solvent replacement with sorbitol,and the effects of KC mass fraction and solvent replacement on the structural characteristics encapsulation capability of the hyd...
关键词：stability. HYDROGEL BONDS 
Biochemical and physical investigations on detoxification of ginkgo kernel juice using probiotic fermentation with macroporous resin addition被引量：1
《Food Innovation and Advances》2023年第4期324-339,共16页Yuyu Sun Jiaying Zhao Sivakumar Manickam Jingyang He Dandan Li Yongbin Han Xiaosan Jiang Yang Tao 
supported by Jiangsu Key Research and Development Program-Modern Agriculture(BE2021353);National Natural Science Foundation of China(No.32072351);Fundamental Research Funds for the Central Universities,China(No.YDZX2023017);Jiangsu Agricultural Science and Technology Independent Innovation Fund(No.CX(22)2026)and Jiangsu University Qinglan Project.
The toxicity of ginkgo kernel is a global concern,restricting its consumption as a medicinal food.This study focuses on eliminating the toxic components,specifically ginkgolic acid,from ginkgo kernel juice.The approac...
关键词：KERNEL resin adsorption 
Discrimination capacity analysis of FTIR-PCA and EEM-PARAFAC on dandelion tissues extracts
《Food Innovation and Advances》2023年第4期247-254,共8页Guoqing Li Hui Zou Yilun Chen 
supported by funding:‘Innovation Project of Shandong Province Agricultural Application Technology',No 2130106.
Dandelion root contains triterpenoids,polyphenols and flavonoids,dandelion leaf is rich in polyphenols,flavonoids,flavonoids glycosides,and dandelion flower mainly contains flavonoids,among other substances.These diff...
关键词：analysis FLOWER excitation 
Modeling of pulsed electric field processing
《Food Innovation and Advances》2023年第3期171-183,共13页Sudhir K.Sastry 
Financial and research support provided by the College of Food,Agricultural and Environmental Sciences,The Ohio State University,via USDA Multistate Research Project NC-1023;Engineering for Food Safety and Quality.References to commercial products or trade names are made with the understanding that no endorsement or discrimination by The Ohio State University is implied。
Herein,we discuss the modeling of the pulsed electric field(PEF)process,with attention focused on the originally intended application of pasteurization of liquid foods.We review literature on three classes of models.F...
关键词：PULSED FIELD discussions 
Distinct roles of the IRE1αarm and PERK arm of unfolded protein response in arachidonic acid-induced ferroptosis in hepatocytes
《Food Innovation and Advances》2023年第3期184-192,共9页Han Zhang Kai Han Shutao Yin Lihong Fan Hongbo Hu Chong Zhao 
This study was supported by a grant from the National Key Research and Development Program of China(2022YFF1100205).
Ferroptosis is a distinct form of cell death that is driven by iron-dependent phospholipid peroxidation.Polyunsaturated fatty acids(PUFAs),particularly arachidonic acid(AA)and adrenal acid(AdA),are most prone to lipid...
关键词：PEROXIDATION METABOLISM UNSTABLE 
A review on protein based nanocarriers for polyphenols:interaction and stabilization mechanisms被引量：1
《Food Innovation and Advances》2023年第3期193-202,共10页Yun Xiao Talha Ahmad Tarun Belwal Rana Muhammad Aadil Muhammad Siddique Limin Pang Yanqun Xu 
The work was financially supported by the National Key Research and Development Program of China,China(2022YFD2100100),National Natural Science Foundation of China,China(32272776;32001748);Natural Science Foundation of Ningbo,China(202003N4311);Zhejiang Public Welfare Technology Application Research Project,China(LGN21C200018);Key Research and Development Program of Zhejiang Province(2022C02033,2021C02014);China and 72nd Postdoctoral Foundation(2022M713423);Young Elite Scientists Sponsorship Program by CAST(2022QNRC001).
Protein has been used as the carrier for protecting and targeting polyphenols and increasing their shelf-life.Interactions of a protein molecule with polyphenols are important,which change functions and physiochemical...
关键词：INTERACTION STABILITY STABILIZATION 
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