Wiley Online Library : Journal of the Science of Food and Agriculture
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Wuliangye strong aroma baijiu promotes intestinal homeostasis by improving gut microbiota and regulating intestinal stem cell proliferation and differentiation

Abstract BACKGROUND Wuliangye strong aroma baijiu (hereafter, Wuliangye baijiu) is a traditional Chinese grain liquor containing short-chain fatty acids, ethyl caproate, ethyl lactate, other trace components, and a large proportion of ethanol. The effects of Wuliangye baijiu on intestinal stem cells and intestinal epithelial development have not been...

Sat May 18, 2024 11:08
Okra extract alleviates lipopolysaccharide‐induced inflammation response through the regulation of bile acids, the receptor‐mediated pathway, and gut microbiota

Abstract BACKGROUND Okra contains flavonoids and vitamin C as antioxidants and it contains polysaccharides as immunomodulators. Flavonoids regulate the inflammatory response in mice and may be related to gut microbiota. This study therefore aimed to investigate the impact of okra extract (OE) on inflammation in mice and to elucidate its underlying...

Sat May 18, 2024 11:08
Convolutional neural network allows amylose content prediction in yam (Dioscorea alata L.) flour using near infrared spectroscopy

Abstract Background Yam (Dioscorea alata L.) is the staple food of many populations in the intertropical zone, where it is grown. The lack of phenotyping methods for tuber quality has hindered the adoption of new genotypes from breeding programs. Recently, near-infrared spectroscopy (NIRS) has been used as a reliable tool to characterize the chemical...

Fri May 17, 2024 11:22
Development of NIRS calibration curves for sugars in baked sweetpotato

Abstract Background Variability in sugar content between raw and cooked sweetpotato storage roots impact nutritional and dietary importance with implications for consumer preference. High-throughput phenotyping is required to breed varieties that satisfy consumer preferences. Results Near-infrared reflectance spectroscopy (NIRS) calibration curves...

Fri May 17, 2024 11:22
Genome‐wide dissection of the genetic factors underlying food quality in boiled and pounded white Guinea yam

Abstract BACKGROUND Food quality traits related to the genetics of yam influence the acceptability for its consumption. This study aimed at identifying genetic factors underlying sensory and textural quality attributes of boiled and pounded yam, the two dominant food products from white Guinea yam. RESULTS A genome-wide association study (GWAS)...

Fri May 17, 2024 11:22
Quantitative trait loci and candidate genes for physico‐chemical traits related to tuber quality in greater yam (Dioscorea alata L.)

Abstract BACKGROUND Starch, dry matter content (DMC), proteins, and sugars are among the major influences on yam tuber quality. Genetic improvement programs need simple, rapid, and low-cost tools to screen large populations. The objectives of this work were, using a quantitative trait loci mapping approach (QTL) on two diploid full-sib segregating...

Fri May 17, 2024 11:22

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