非靶向代谢组学揭示了两种发酵核桃乳的产物形成规律

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2023-11-22 DOI:10.1080/09540105.2023.2236807

Wangrui Li, Tongxin Zhi, Siting Li, Junxia Xia, Yiling Tian, Aijin Ma, Yingmin Jia

引用次数: 0

摘要

本研究采用非靶向代谢组学方法揭示了两种不同加工方法下核桃乳代谢谱的变化。对照组核桃乳不加处理。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Untargeted metabolomics revealed the product formation rules of two fermented walnut milk

This study employed untargeted metabolomics to reveal the changes in the metabolic profile of walnut milk under two different processing methods. The walnut milk of the control group was not treate...

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.