دسترسی یکساله به بیش از ۵۰۰ ژورنال روز جهان موجود در سامانه
-
http://medilib.ir
- ﻣﺪﺕ ﺯﻣﺎﻥ : 365 ﺭﻭﺯ
قیمت : 3,800,000 تومان- قیمت ویژه : 1,900,000تومان
Keeping up with the Bacillus cereus group: taxonomy through the genomics era and beyond
Laura M. Carroll, Rachel A. Cheng, Martin Wiedmann & Jasna Kovac
doi : 10.1080/10408398.2021.1916735
Critical Reviews in Food Science and Nutrition, Volume 62, Issue 28 (2022)
The Bacillus cereus group, also known as B. cereus sensu lato (s.l.), is a species complex that contains numerous closely related lineages, which vary in their ability to cause illness in humans and animals.
Recent advances in marine algae oligosaccharides: structure, analysis, and potential prebiotic activities
Xu-Ting Xie & Kit-Leong Cheong
doi : 10.1080/10408398.2021.1916736
Marine algae contain abundant polysaccharides that support a range of health-promoting activities; however, the high molecular weight, high viscosity, and low solubility of marine algae polysaccharides (MAPs) limit their application in food, agriculture and medicine.
Targeting microRNAs by curcumin: implication for cancer therapy
Fatemeh Sadoughi, Parisa Maleki Dana, Zatollah Asemi & Bahman Yousefi
doi : 10.1080/10408398.2021.1916876
In spite of all the investigations in the past 20 years that established a great body of knowledge in cancer therapy, utilizing some elderly methods such as plant compound administration might still be useful.
Absorption, metabolism and bioavailability of flavonoids: a review
Lei Chen, Hui Cao, Qun Huang, Jianbo Xiao & Hui Teng
doi : 10.1080/10408398.2021.1917508
Flavonoids are stored in various plants and widely presented in different kinds of food in variable amounts. Plant roots, stems, leaves, flowers and fruits are known to have high amounts of flavonoids
Relationship between anthocyanins, proanthocyanidins, and cell wall polysaccharides in grapes and red wines. A current state-of-art review
Gonzalo Garrido-Bañuelos, Astrid Buica & Wessel du Toit
doi : 10.1080/10408398.2021.1918056
Numerous research studies have evaluated factors influencing the nature and levels of phenolics and polysaccharides in food matrices. However, in grape and wines most of these works have approach these classes of compounds individually.
Plant-based diets and risk of disease mortality: a systematic review and meta-analysis of cohort studies
Sahar Jafari, Erfan Hezaveh, Yahya Jalilpiran, Ahmad Jayedi, Alexei Wong, Abdolrasoul Safaiyan & Ali Barzegar
doi : 10.1080/10408398.2021.1918628
We aimed to examine the association between adherence to plant-based diets (PBDs) and the risk of mortality among the general population. Relevant investigations were identified through PubMed, Scopus, Embase, and ISI Web of Knowledge. Data were pooled using a random-effects or a fixed-effects model.
Non-thermal processing has an impact on the digestibility of the muscle proteins
Zuhaib F. Bhat, James D. Morton, Alaa El-Din A. Bekhit, Sunil Kumar & Hina F. Bhat
doi : 10.1080/10408398.2021.1918629
Muscle proteins undergo several processes before being ready in a final consumable form. All these processes affect the digestibility of muscle proteins and subsequent release of amino acids and peptides during digestion in the human gut.
Green and clean modification of cassava starch – effects on composition, structure, properties and digestibility
Pranita Mhaske, Ziyu Wang, Asgar Farahnaky, Stefan Kasapis & Mahsa Majzoobi
doi : 10.1080/10408398.2021.1919050
There is a growing need for clean and green labeling of food products among consumers globally. Therefore, development of green modified starches, to boost functionality, palatability and health benefits while reducing the negative processing impacts on the environment and reinforcing consumer safety is in high demand.
Anti-obesity properties and mechanism of action of flavonoids: A review
doi : 10.1080/10408398.2021.1919051
Obesity is a major public health problem, and there is increasing scientific interest in its mechanisms, as well as a search for new compounds with antioxidant and anti-inflammatory properties that can minimize the metabolic complications associated with its pathology.
Recent progress in visual methods for aflatoxin detection
Liu Wang, Kaiyu He, Xinquan Wang, Qiang Wang, Haoran Quan, Peilong Wang & Xiahong Xu
Trends in functional food development with three-dimensional (3D) food printing technology: prospects for value-added traditionally processed food products
Yusuf Olamide Kewuyemi, Hema Kesa & Oluwafemi Ayodeji Adebo
doi : 10.1080/10408398.2021.1920569
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.
The effect of cocoa-rich products on depression, anxiety, and mood: A systematic review and meta-analysis
Laura Fusar-Poli, Alberto Gabbiadini, Alessia Ciancio, Lucia Vozza, Maria Salvina Signorelli & Eugenio Aguglia
doi : 10.1080/10408398.2021.1920570
In the popular imaginary, cocoa-derived products, like chocolate, represent a panacea for mood and affectivity. However, whether this is a myth or a fact has yet to be clarified. A systematic review and meta-analysis were conducted according to the PRISMA guidelines to investigate the effect of cocoa-derived food on depressive and anxiety symptoms, positive and negative affect.
Zinc in cereal grains: Concentration, distribution, speciation, bioavailability, and barriers to transport from roots to grains in wheat
Zhao Aiqing, Liansheng Zhang, Peng Ning, Qin Chen, Bini Wang, Fuxin Zhang, Xingbin Yang & Youlin Zhang
doi : 10.1080/10408398.2021.1920883
Zinc (Zn) is an essential micro-nutrient for humans, and Zn deficiency is of global concern. In addition to inherited and pathological Zn deficiencies, insufficient dietary intake is leading cause, especially in those consuming cereal grains as a stable food, in which Zn concentration and bioavailability are relatively low.
Short-chain fatty acids-producing probiotics: A novel source of psychobiotics
Yiwen Cheng, Jiaming Liu & Zongxin Ling
doi : 10.1080/10408398.2021.1920884
Psychobiotics�live microorganisms with potential mental health benefits, which can modulate the microbiota-gut-brain-axis via immune, humoral, neural, and metabolic pathways�are emerging as novel therapeutic options for the effective treatment of psychiatric disorders Recently, microbiome studies have identified numerous putative psychobiotic strains, of which short-chain fatty acids (SCFAs) producing bacteria have attracted special attention from neurobiologists.
