膳食纤维:无与伦比的可持续健康食品成分

IF 1.7 3区 农林科学 Q3 CHEMISTRY, APPLIED
Anjana Suresh, Shobna, Mani Salaria, Sonia Morya, Waseem Khalid, Farukh Adeem Afzal, Ammar Ahmad Khan, Saira Safdar, Muhammad Zubair Khalid, Emery Lenge Mukonzo Kasongo
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引用次数: 0

摘要

来自植物的膳食纤维能提供人体必需的营养素和抗氧化剂,促进整体健康并预防各种慢性疾病。这项研究的目的是了解...
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Dietary fiber: an unmatched food component for sustainable health
Dietary fibre from plant-based sources provides essential nutrients and antioxidants that promote overall health and protect against various chronic conditions. The objective of this study was to r...
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来源期刊
Food and Agricultural Immunology
Food and Agricultural Immunology 农林科学-毒理学
CiteScore
5.30
自引率
6.70%
发文量
52
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.
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