工学 >>> 食品科学技术 >>> 食品科学技术基础学科 食品加工技术 食品包装与储藏 食品机械 食品加工的副产品加工与利用 食品工业企业管理学 食品科学技术其他学科
搜索结果: 1-15 共查到食品科学技术 lipid相关记录58条 . 查询时间(0.085 秒)
近日,食品与生物工程学院韩际宏、段亚君教授研究组,成功阐明了25-羟基胆固醇(25-hydroxycholesterol, 25HC)抗病毒的新机制,为脂质抑制病毒提供了理论依据。其相关成果分别于3月和12月发表于国际著名学术期刊,脂代谢经典杂志Journal of Lipid Research (脂质研究杂志)上。胆固醇25-羟化酶(cholesterol 25-hydroxylase, CH2...
Background: In a simulated gastrointestinal environment, the cheese matrix modulates dairy fat digestion. However, to our knowledge, the impact of the cheese matrix on postprandial lipemia in humans h...
Orange, red, yellow, and dark-green vegetables serve as important sources of a number of dietary bioactive phytochemicals, vitamins, and minerals, including 3 of 4 fat-soluble vitamins (FSVs): vitamin...
Orange, red, yellow, and dark-green vegetables serve as important sources of a number of dietary bioactive phytochemicals, vitamins, and minerals, including 3 of 4 fat-soluble vitamins (FSVs): vitamin...
Background: Ready-to-use-therapeutic foods (RUTFs) high in lipid, protein, and iron are used to treat malnutrition. Lipids increase gastric residence time, which could increase iron absorption, partic...
Background: Stunting in linear growth occurs mainly during the first 1000 d, from conception through 24 mo of age. Despite the recognition of this critical period, there have been few evaluations of t...
This study evaluated the effect of acid whey and freeze-dried cranberries on the physicochemical characteristics, lipid oxidation and fatty acid composition of nitrite-free fermented sausage made from...
Lipophilic derivatisation of phenolic acids could greatly improve their antioxidant activities and solubility in hydrophobic environments, broadening their applications in food, pharmaceutical, and co...
Background: An aim of weight loss is to reduce the risk of type 2 diabetes (T2D) in obese subjects. However, the relation with long-term glycemic improvement remains unknown.
Background: Parenteral nutrition is central to the care of very immature infants. Current international recommendations favor higher amino acid intakes and fish oil–containing lipid emulsions.
Nuts are nutritionally rich foods. Accumulating evidence from prospective observational studies has shown significant inverse associations of nut consumption with various health outcomes including all...
Lipid oxidation is a major problem in foods resulting in alteration of texture, appearance, off flavors, aroma and decreased nutritional quality. The ability of compounds to inhibit lipid oxidation in...
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
The typical red colour of paprika salamis is a very important quality attribute but it is also very susceptible to oxidation. Rosemary extracts and lycopene appear to be efficient antioxidants for dry...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...