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| 1 | Tea aroma formation显示文摘Besides water,tea is one of the most popular beverages around the world.The chemical ingredients and biological activities of tea have been summarized recently.The current review summarizes tea aroma compounds and their formation in green,black,and oolong tea.The flavor of tea can be divided into two categories:taste(non-volatile compounds)and aroma(volatile compounds).All of these aroma molecules are generated from carotenoids,lipids,glycosides,etc.precursors,and also from Maillard reaction.In the current review,we focus on the formation mechanism of main aromas during the tea manufacturing process.©2015 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Chi-Tang Ho Xin Zheng Shiming Li | 2015 | Food Science and Human Wellness2015，4，1： | 62 |
| 2 | Moringa oleifera:A review on nutritive importance and its medicinal application显示文摘Moringa oleifera,native to India,grows in the tropical and subtropical regions of the world.It is commonly known as‘drumstick tree’or‘horseradish tree’.Moringa can withstand both severe drought and mild frost conditions and hence widely cultivated across the world.With its high nutritive values,every part of the tree is suitable for either nutritional or commercial purposes.The leaves are rich in minerals,vitamins and other essential phytochemicals.Extracts from the leaves are used to treat malnutrition,augment breast milk in lactating mothers.It is used as potential antioxidant,anticancer,anti-inflammatory,antidiabetic and antimicrobial agent.M.oleifera seed,a natural coagulant is extensively used in water treatment.The scientific effort of this research provides insights on the use of moringa as a cure for diabetes and cancer and fortification of moringa in commercial products.This review explores the use of moringa across disciplines for its medicinal value and deals with cultivation,nutrition,commercial and prominent pharmacological properties of this“Miracle Tree”. | Lakshmipriya Gopalakrishnan Kruthi Doriya Devarai Santhosh Kumar | 2016 | Food Science and Human Wellness2016，5，2： | 36 |
| 3 | An investigation of the formulation and nutritional composition of modern meat analogue products显示文摘Meat analogues,or plant-based products that simulate the properties of traditional meat products,have secured a position in the conversation of protein foods.Rapid growth of the meat analogue industry is occurring in the global food marketplace in both the retail and food service sectors.The purpose of this review was to investigate the ingredients used in the formulation of modern meat analogues,evaluate the nutrient specifications of modern meat analogue products,and then form a comparison with traditional meat products.Based on this investigation,it was determined–firstly,the ingredients used in the formulation of modern meat analogue products make these products fit under the classification of ultra-processed foods;and secondly,the nutrient specifications of popular meat analogue products can effectively simulate the nutrient specifications of the meat products they are attempting to simulate.Therefore,based on these findings,modern meat analogue products can offer roughly the same composition of nutrients as traditional meat products,albeit with many different ingredients and a high level of further processing. | Benjamin M.Bohrer | 2019 | Food Science and Human Wellness2019，8，4： | 32 |
| 4 | Nutritional and medicinal characteristics of Chinese giant salamander (Andrias davidianus) for applications in healthcare industry by artificial cultivation: A review显示文摘Andrias davidianus,i.e.Chinese giant salamander(CGS),is one of the largest and oldest amphibians existing in the world and is also one of the valuable biological resources of China.Wild CGS has been threatened with extinction in the past decades due to over capturing,deterioration of natural environment,the slow breeding and growth of the wild species in nature.However,in the past twenty years,with the breakthrough and progress of artificial breeding technology by artificial insemination,the number of artificially cultivated CGS has increased rapidly.Artificially cultivated CGS can either be released to the CGS living environment to increase the population in nature or legally applied in food and medicinal industry as a feedstock due to the unique nutritional and medicinal values of CGS as recorded historically.In this review,the nutritional components,bioactive components and medicinal activities of the artificially cultivated CGS will be summarized.The mucus,skin,meat and bone of CGS contain many different bioactive substances thereby having various medicinal activities including anti-aging,anti-fatigue,anti-tumor,therapy of burn and anti-infection and other physiological functions.This paper will further discuss the potential applications of the artificially cultivated CGS in healthcare industry and prospects of future technological development. | Dong He Wenming Zhu Wen Zenga Jun Lin Yang Ji Yi Wang Chong Zhang Yuan Lu Daoquan Zhao Nan Su Xin-Hui Xing | 2018 | Food Science and Human Wellness2018，7，1： | 28 |
| 5 | Changes of protein oxidation,lipid oxidation and lipolysis in Chinese dry sausage with different sodium chloride curing salt content显示文摘The effect of sodium chloride(NaCl)curing salt content on protein oxidation,lipid oxidation and lipolysis of Chinese dry sausage was investigated.Two groups Chinese dry sausages with 2%and 4%(m/m)salt content were studied.The degree of protein oxidation increased during the processes in two groups sausages,while the content of phospholipids decreased,neutral lipids and free fatty acids increased.The degree of protein oxidation,lipid oxidation and lipolysis in 4%NaCl content group was higher than those in 2%NaCl content group,while 4%NaCl content group has higher lipase activity.In conclusion,4%NaCl may facilitate the protein oxidation,lipid hydrolysis and oxidation in Chinese dry sausage,and the protein oxidation had strong correlation with lipid oxidation and lipolysis.The results could provide a basis for improving the technology of industrial production. | Bing Zhao Huimin Zhou Shunliang Zhang Xiaoqian Pan Su Li Ning Zhu Qianrong Wu Shouwei Wang Xiaoling Qiao Wenhua Chen | 2020 | Food Science and Human Wellness2020，9，4： | 22 |
| 6 | Time-dependent categorization of volatile aroma compound formation in stewed Chinese spicy beef using electron nose profile coupled with thermal desorption GC–MS detection显示文摘In the present study,flavor profiles of Chinese spiced beef in the cooking process were comparatively analyzed by electronic nose,gas chromatography–mass spectrometry(GC–MS)with a thermal desorption system(TDS),and solid-phase microextraction(SPME).A total of 82 volatile compounds were identified,and 3-methyl-butanal,pentanal,hexanal,-xylene,heptanal,limonene,terpinene,octanal,linalool,4-terpinenol,-terpineol,and(E)-anethole were identified as the characteristic flavor compounds in Chinese spiced beef.Variation in the content of volatile components produced by different cooking processes was observed.In general,a cooking time of 4 h resulted in optimal flavor quality and stability.Results indicated that the electronic nose could profile and rapidly distinguish variation among different cooking time.The volatile profiling by TDS-GC–MS and responses from the electronic nose,in combination with multivariate statistical analysis,are a promising tool for control the cooking process of spiced beef. | Hui Gong Zhen Yang Meng Liu Zhijia Shi Jiapeng Li Wenhua Chen Xiaoling Qiao | 2017 | Food Science and Human Wellness2017，6，3： | 21 |
| 7 | Phenolic compounds and its antioxidant activities in ethanolic extracts from seven cultivars of Chinese jujube显示文摘Phenolic compounds and its antioxidant activity of extracts from seven cultivars of Chinese jujubes were investigated by high performance liquid chromatography(HPLC)with standards and different antioxidant evaluation methods,such as phosphomolybdenum assay,superoxide radical scavenging activity(SRSA),hydroxyl radical scavenging activity(HRSA),antihemolytic activity and inhibition of lipid peroxidation in rat liver homogenate,respectively.The results showed the components of the extracts are comprised of total phenols and flavonoids,and its content ranges from 454.3 to 1298.9(GAE mg/100 g dry weight).Phlorizin,catechin,gallic acid,chlorogenic acid,caffeic acid were the predominant phenolic compounds.All the extracts had significant antioxidant activities either in vitro or in vivo.Correlation analysis indicated that the antioxidant capacities of Chinese jujube extracts demonstrated a good positive relationship with some phenolic acids,which was higher in Xiao and Goutou.The results indicated that Xiao and Goutou could be attributed to a potential source of natural antioxidants for food applications. | Huan-xia Zhao Hai-sheng Zhang Shu-fang Yang | 2014 | Food Science and Human Wellness2014，3，3： | 20 |
| 8 | Healthy function and high valued utilization of edible fungi显示文摘Edible fungi are large fungi with high added value that can be utilized as resources.They are rich in high-quality protein,carbohydrate,various vitamins,mineral elements and other nutrients,and are characterized by high protein,low sugar,low fat and low cholesterol.In addition,edible fungi contain a variety of bioactive substances,such as polysaccharides,dietary fiber,steroids,polyphenols,and most of these compounds have antioxidant,anti-tumor and other physiological functions.This review comprehensively discusses the bioactive components and functional characteristics of edible fungi(such as antioxidant,anti-aging,hypolipidemic activities,etc.).Then the recent developments and prospect in the high-valued utilization of edible fungi are discussed and summarized.The objective of this review is to improve the understanding of health-promoting properties of edible fungi,and provide reference for the industrial production of edible fungi-based health products. | Yanrong Zhang Dawei Wang Yuetong Chen Tingting Liu Shanshan Zhang Hongxiu Fan Hongcheng Liu Yu Li | 2021 | Food Science and Human Wellness2021，10，4： | 20 |
| 9 | Chemical constituents,biological functions and pharmacological effects for comprehensive utilization of Eucommia ulmoides Oliver显示文摘Eucommia ulmoides Oliver is a native plant and valuable tonic Chinese medicine in China with a long history,great economic value and comprehensive development potential.Traditionally,the comprehensive utilization rate of E.ulmoides Oliv.is still very low,only bark has been used as medicine and other parts of Eucommia ulmoides Oliv.cannot be fully utilized,even the leaves have been well utilized in food products in Japan in the past decades.In order to improve the comprehensive utilization efficiency of E.ulmoides Oliv.,in this review,we summarized the varieties and contents of main active compounds,biological functions and pharmacological effects in different parts of E.ulmoides Oliv.The findings suggest that other parts of E.ulmoides Oliv.could replace the bark of E.ulmoides Oliv.to some extent besides of their respective applications.The unique and extensive physiological functions between different parts of E.ulmoides Oliv.indicate that the comprehensive utilization of E.ulmoides Oliv.has a wide space to develop,which is also an effective way to protect E.ulmoides Oliv.resources and improve its the utilization rate. | Yi-Fan Xing Dong He Yi Wang Wen Zeng Chong Zhang Yuan Lu Nan Su Yan-Hua Kong Xin-Hui Xing | 2019 | Food Science and Human Wellness2019，8，2： | 18 |
| 10 | Effects of antimicrobial and antioxidant activities of spice extracts on raw chicken meat quality显示文摘The antimicrobial and antioxidant effects of two spice extracts and their combination on raw chicken meat during storage for 15 days at 4◦C were studied.Raw chicken meat was treated with BHT(positive control),rosemary(RO),cloves(CL),and their combination,and the results were compared to those obtained for raw chicken meat without any additive(negative control).The antioxidant and antimicrobial activities of spice extracts were determined.The total phenolic and total flavonoid contents of rosemary was lower than those of cloves.Cloves exhibited a higher DPPH radical scavenging activity than that of rosemary.However,the ferrous ion-chelating effect of rosemary was significantly higher than that of cloves.The pH,instrumental colour(CIE L*,a*,b*),total viable counts(TVC),lactic acid bacteria(LAB)counts,Enterobacteriaceae counts,Pseudomonas spp.counts and 2-thiobarbituric acid reactive substances(TBARS)were determined at 3-day intervals over a period of 15 days.The bacterial counts of T-RO-CL samples were lower than those of control samples during storage.T-RO-CL samples maintained significantly(P<0.05)higher L*,a*and b*values during storage.The TBARS values of T-RO-CL samples were the lowest among the samples.These results demonstrate that spice extracts are highly effective against microbial growth and lipid oxidation and show potential as a natural antioxidant in raw chicken meats. | Huiyun Zhang Jingjuan Wu Xinyu Guo | 2016 | Food Science and Human Wellness2016，5，1： | 17 |
| 11 | Chemical composition,sensory properties and application of Sichuan pepper(Zanthoxylum genus)显示文摘This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper. | Yue Ji Shiming Li Chi-Tang Ho | 2019 | Food Science and Human Wellness2019，8，2： | 17 |
| 12 | Mini-review on edible mushrooms as source of dietary fiber:Preparation and health benefits显示文摘Dietary fiber and high-fiber food products have attracted great attention because of their significant health benefits to consumers.Mushrooms are valuable resources for food,medicine and nutraceuticals.Edible mushroom is considered as a novel source of dietary fiber.The dietary fiber content and composition in edible mushroom vary greatly with its morphological stages including fruit body,mycelium and sclerotium.The focus of this mini-review is on the preparation of dietary fiber from edible mushroom with emphasis on the sclerotium which has the highest level of non-starch polysaccharides.The possible health benefits of mushroom dietary fiber in relationship with boosting the immune system,anticancer functions as well as the control of blood lipids and glucose levels are also discussed.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Peter C.K.Cheung | 2013 | Food Science and Human Wellness2013，2，3： | 17 |
| 13 | Analysis of the changes of volatile flavor compounds in a traditional Chinese shrimp paste during fermentation based on electronic nose,SPME-GC-MS and HS-GC-IMS显示文摘Traditionally fermented shrimp paste has a long fermentation period and is susceptible of external factors,which leads to unstable quality and limits its development and application.Therefore,the purpose of this study is to analyze the flavor changes in the shrimp paste fermentation process and screen out the key volatile aroma components in the shrimp paste to control the flavor quality of the shrimp paste products.The overall odor profile was detected by the electronic nose.A total of 106 volatile flavor compounds in the shrimp paste samples at different fermentation stages were identified by solid-phase microextraction-gas chromatography-mass spectrometry(SPME-GC-MS)and headspace-gas chromatography-ion mobility spectrometry(HS-GC-IMS).The main aroma components alcohols,aldehydes,pyrazines and other substances in the fermentation process showed an overall upward trend.A total of 17 key volatile aroma components in shrimp paste at different fermentation stages were identified by the relative aroma activity value(ROAV)method.The combination of electronic nose,SPME-GC-MS and HS-GC-IMS could comprehensively reflect the changes of volatile components in shrimp paste at different fermentation stages,which helps to further understand the mechanism of shrimp paste flavor formation and provides a basis for the regulation of the flavor quality of shrimp paste products. | Ying Li Li Yuan Huijie Liu Hongying Liu Yue Zhou Miaonan Li Ruichang Gao | 2023 | Food Science and Human Wellness2023，12，1： | 16 |
| 14 | Black tea in chemo-prevention of cancer and other human diseases显示文摘Tea is the most popular functional beverage in the world and has been gaining more and more attention for its health beneficial properties.Among common teas,black tea is consumed more than green tea and oolong tea worldwide.Numerous studies have shown the biological activities of black tea and its polyphenols that include anti-oxidant,anti-tumor,anti-inflammation and metabolic regulation.Tea polyphenols such as theaflavins and catechins are considered to be multifunctional compounds that could be effective in the prevention or treatment of various cancers,cardiovascular disease,chronic inflammation,obesity,metabolic syndrome,and neurodegenerative diseases.In this review,we summarized the up-to-date research and underlying molecular mechanisms of black tea and its polyphenols.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Min-Hsiung Pan Ching-Shu Lai Hong Wang Chih-Yu Lo Chi-Tang Ho Shiming Li | 2013 | Food Science and Human Wellness2013，2，1： | 16 |
| 15 | Effects of dietary fiber on human health显示文摘Dietary fiber(DF)is believed to provide important health benefits and it has become a research hotspot.DF exists in most natural foods,including fruits(16.74%-91.24%),vegetables(6.53%-85.19%),grains(9.76%-69.20%)and so on.DF has different physicochemical properties such as water holding capacity(WHC)(2.01-25.03 g/g),water swelling capacity(WSC)(0.95-23.90 mL/g),oil holding capacity(OHC)(0.65-29.00 g/g),glucose adsorption capacity(GAC)(0.17-4.65 mmol/g),cholesterol adsorption capacity(CAC)(0.03-37.10 mg/g)and viscosity,which make it exhibits different physiological functions such as reducing the risk of obesity,diabetes,cancer,and intestinal diseases.On the basis of consulting related databases,the physicochemical properties of DF and its derived physiological functions are reviewed.It is found that DF has effect on the prevention and treatment of obesity due to good WHC,WSC,OHC and CAC.Good GAC can relieve the symptoms of diabetes.The physicochemical properties of WHC and WSC can reduce the risk of cancer.The WHC,WSC and viscosity are beneficial to intestinal health. | Yang He Bixiang Wang Liankui Wen Fengzhong Wang Hansong Yu Dongxia Chen Xin Su Chi Zhang | 2022 | Food Science and Human Wellness2022，11，1： | 15 |
| 16 | Purification,initial characterization and immune activities of polysaccharides from the fungus,Polyporus umbellatus显示文摘Polyporus umbellatus(formerly Grifola umbellatus),an edible fungus,has been used as traditional Chinese medicine.The present investigation aimed to uncover the active ingredients in this fungal species,with the emphasis on its polysaccharides.Two polysaccharides,one from fermented mycelium and the other from the fruiting body,were chromatographically purified.Molecular weights,anti-microbial and immune activities of the polysaccharides were determined.The mycelium polysaccharide was found to have a molecular weight of 857 kDa and consist of glucose and galactose at a molar ratio of 1.57:1,while the one from the fruiting body,679 kDa in molecular weight,was also made up of glucose and galactose but at a molar ratio of 5.42:1.In immune assays,these fungal polysaccharides increased the killing potency of natural killer(NK)and lymphokineactivated killer(LAK)cells from mouse spleen and promoted proliferation of mouse B and T cells.Additionally,both P.umbellatus mycelium and its extract were found to inhibit Escherichia coli and Staphylococcus aureus,but had no effects on Aspergillus niger or Aspergillus nidulans.These results indicated that fermented P.umbellatus mycelium is indeed immune active,most probably due to its ingredients of polysaccharides.The consumption of this fungus may be beneficial for human health. | Ye Sun Xiaoyan Zhou | 2014 | Food Science and Human Wellness2014，3，2： | 13 |
| 17 | Immunomodulatory effects of polysaccharides from edible fungus:a review显示文摘The polysaccharides from edible fungus showed many kinds of biological activities,including anti-tumor,immunomodulatory,anti-inflammatory,anti-diabetes,improving functional constipation activities.In particular,the immunomodulatory effects have been paid more and more attention by scholars,but there was no systematic introduction of their immunomodulatory mechanism.So,this review introduced the immunomodulatory effects and mechanism of edible fungus polysaccharides in recent years,and then the relationships between structure and immunomodulatory effect were also discussed. | Zhenghua Yin Zhenhua Liang Changqin Li Jinmei Wang Changyang Ma Wenyi Kang | 2021 | Food Science and Human Wellness2021，10，4： | 12 |
| 18 | Fermentation-enabled wellness foods:A fresh perspective显示文摘Fermented foods represent an important segment of current food markets,especially traditional or ethnic food markets.The demand for efficient utilization of agrowastes,together with advancements in fermentation technologies(microbial-and enzyme-based processing),are stimulating rapid growth and innovation in the fermented food sector.In addition,the health-promoting benefits of fermented foods are attracting increasingly attention.The microorganisms contained in many common fermented foods can serve as“microfactories”to generate nutrients and bioactives with specific nutritional and health functionalities.Herein,recent research relating to the manufacture of fermented foods are critically reviewed,placing emphasis on the potential health benefits of fermentation-enabled wellness foods.The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored.Major knowledge gaps and obstacles to fermented food production and market penetration are discussed.The importance of integrating multidisciplinary knowledge,communicating with consumers,establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods,are highlighted. | Huan Xiang Dongxiao Sun-Waterhouse Geoffrey I.N.Waterhouse Chun Cui Zheng Ruan | 2019 | Food Science and Human Wellness2019，8，3： | 12 |
| 19 | Composition and antioxidant activity of anthocyanins isolated from Yunnan edible rose(An ning)显示文摘Edible roses(An ning)are a good source of anthocyanins and grown widely in Yunnan Province of China.In this study,the contents of anthocyanins and total phenol as well as the antioxidant activity of methanol extract from specific variety of rose were systematically investigated.The results showed that anthocyanins and total phenolic content of the petals were(353.56±2.50)mg cyanidin 3,5-diglucoside(Cy-3,5-diglu)equivalents and(2087.43±17.37)mg gallic acid equivalents(GAE)per 100 g fresh weight(FW),respectively.Totally,3 kinds of anthocyanins were detected and Cy-3,5-diglu was the predominant constituent which accounted for approximately 94.9%of total anthocyanins according to the analysis results of high performance liquid chromatography-photodiode array detection(HPLC-PAD).Data demonstrated that the extract from edible rose exhibited excellent ferric reducing capacity and free radical scavenging activity against both 2,2-diphenyl-1-picrylhydrazyl(DPPH)and 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid)diammonium salt(ABTS).The equivalents of anthocyanins from roses on DPPH,ABTS and ferric reducing ability were 2089,639 mg and 1400 mg GAE per 100 g FW,respectively.The high anthocyanins content and excellent antioxidant activity suggested that Yunnan edible roses could be applied in food industry as a good source of natural pigments.©2013 Beijing Academy of Food Sciences.Production and hosting by Elsevier B.V.All rights reserved. | Qin Ge Xiaojun Ma | 2013 | Food Science and Human Wellness2013，2，2： | 10 |
| 20 | Focusing on the recent progress of tea polyphenol chemistry and perspectives显示文摘Myriad evidence attests to the health-promoting benefits of tea drinking.While there are multiple factors of tea influencing the effective biological properties,tea polyphenols are the most significant and valuable components.The chemical characterization and physical characteristics of tea polyphenols have been comprehensively studied over the previous years.Still the emergence of new chemistry in tea,particularly the property of scavenging reactive carbonyl species(RCS)and the newly discovered flavoalkaloid compounds,has drawn increasing attention.In this review,we summarize recent findings of a new class of compounds in tea-flavonoid alkaloids(flavoalkaloids),which exist in fresh tea leaves and can be generated during the process of post-harvesting,and also postulate the formation mechanism of flavoalkaloids between catechins and theanine-derived Strecker aldehyde.Additionally,we detail the up-to-date research results of tea polyphenols regarding their ability to trap RCS and their in vivo aminated metabolites to suppress advanced glycation ends products(AGEs).We further raise questions to be addressed in the near future,including the synthetic pathways for the generation of flavoalkaloids and AGEs in fresh tea leaves before processing and the concentrations of tea polyphenols that affect their RCS scavenging capability due to their pro-oxidant nature.More intensive research is warranted to elucidate the mechanisms of action underlying the biological activity of flavoalkaloids and the pharmacological application of tea polyphenols in scavenging RCS and impeding detrimental AGEs. | Shiming Li Liang Zhang Xiaochun Wan Jianfeng Zhan Chi-Tang Ho | 2022 | Food Science and Human Wellness2022，11，3： | 10 |
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