Jove
Visualize
联系我们
JoVE
x logofacebook logolinkedin logoyoutube logo
关于 JoVE
概览领导团队博客JoVE 帮助中心
作者
出版流程编辑委员会范围与政策同行评审常见问题投稿
图书馆员
用户评价订阅访问资源图书馆顾问委员会常见问题
研究
JoVE JournalMethods CollectionsJoVE Encyclopedia of Experiments存档
教育
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab Manual教师资源中心教师网站
使用条款与条件
隐私政策
政策

相关概念视频

Basic Plant Anatomy: Roots, Stems, and Leaves02:27

Basic Plant Anatomy: Roots, Stems, and Leaves

59.6K
The primary organs of vascular plants are roots, stems, and leaves, but these structures can be highly variable, adapted for the specific needs and environment of different plant species.
59.6K
Taste Buds and Receptors01:20

Taste Buds and Receptors

2.3K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
2.3K
Subviral Agents01:29

Subviral Agents

48
Subviral agents are infectious entities that resemble viruses but lack one or more viral components, such as a capsid or essential replication machinery. These agents include viroids, prions, and satellites, each possessing distinct structural and functional characteristics that influence their mode of infection and replication.Viroids are the simplest subviral agents, consisting of circular, single-stranded RNA molecules without a protein coat. They exclusively infect plants, relying entirely...
48
Introduction to Carbohydrates01:34

Introduction to Carbohydrates

12.9K
Carbohydrates, proteins, and fats are the primary macronutrients in the human diet. However, carbohydrates are the most favored source of energy in the body. They can be found in a wide variety of foods, including whole grains, fruit, and vegetables, in various forms, such as sugars, starch, and dietary fiber. Based on their structure, carbohydrates are classified into three main classes— monosaccharides, disaccharides, and polysaccharides. The body's cells can only utilize simple...
12.9K
Sugars as Energy Storage Molecules01:10

Sugars as Energy Storage Molecules

8.6K
Sugar (a simple carbohydrate) metabolism (chemical reactions) is a classic example of the many cellular processes that use and produce energy. Living things consume sugar as a major energy source because sugar molecules have considerable energy stored within their bonds. Consumed carbohydrates have their origins in photosynthesizing organisms like plants. During photosynthesis, plants use the energy of sunlight to convert carbon dioxide gas into sugar molecules, like glucose. Because this...
8.6K
Proteins: Dietary Sources and Requirements01:28

Proteins: Dietary Sources and Requirements

520
Consuming animal-based products offers high-quality proteins that contain optimal levels and combinations of essential amino acids, crucial for tissue repair and growth. Foods like eggs, milk, fish, and most meats are a source of complete proteins. Legumes and cereals are abundant in proteins; however, they typically lack a full range of essential amino acids. As a result, they are considered incomplete protein sources. Some plant sources like soybeans, quinoa, and amaranth do contain complete...
520

您也可能阅读

相关文章

通过共同作者、期刊和引用图与本文相关的文章。

排序
Same author

Local symmetry breaking and orbital glass like behaviour in CoFe<sub>2</sub>O<sub>4</sub>.

Journal of physics. Condensed matter : an Institute of Physics journal·2026
Same author

Imaging, histological, and molecular characterization of a preclinical, orthotopic model of recurrent glioblastoma following image-guided laser ablation of the primary tumor.

Journal of neurosurgery·2026
Same author

Comparative evaluation of high-pressure processing and conventional pasteurization in cold brew green tea: <i>In vitro</i> digestibility, bioavailability, and nutrient stability.

Food chemistry: X·2026
Same author

The Etiology and Treatment of Failed Back Surgery Syndrome in Patients with Primary Lumbar Fixation.

Journal of orthopaedic case reports·2026
Same author

Maturity-Dependent Volatile Flavor Profiling of Baked Potatoes via HS-SPME-GC-MS, Multivariate Statistical Analysis, and Computational Modeling.

Foods (Basel, Switzerland)·2026
Same author

Selective Fluorescence Detection of Glyphosate Pesticide Residue Based on Fe<sup>3+</sup> Modulated SiQDs Nanosensors.

Sensors (Basel, Switzerland)·2026
Same journal

The Potential for Bioactive Peptide Production in a Fermented Dairy Beverage Based on Chickpea Water Extract Using Proteolytic Lactic Acid Bacteria.

Foods (Basel, Switzerland)·2026
Same journal

Influence of Protein Concentration on Heat-Induced Fouling of Oat Drink.

Foods (Basel, Switzerland)·2026
Same journal

Microalgae as Future Foods: Unlocking Their Potential and Overcoming Barriers to Market Adoption and Commercialization.

Foods (Basel, Switzerland)·2026
Same journal

Effect of High-Intensity Ultrasound and Calcium Chelation on Functional Properties of Casein Micelles.

Foods (Basel, Switzerland)·2026
Same journal

GC-MS and GC-IMS Based Metabolomics Combined with Cellular Assays to Characterize Volatile Compounds and Pharmacological Activity of <i>Lysimachia foenum-graecum</i> Hance from Different Origins.

Foods (Basel, Switzerland)·2026
Same journal

Research on the Potential Mechanism of Guanine Nucleotides Enhancing the Tolerance of <i>Lactiplantibacillus plantarum</i> Y12.

Foods (Basel, Switzerland)·2026
查看所有相关文章

相关实验视频

Updated: Jul 27, 2025

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform
06:28

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform

Published on: June 7, 2024

1.8K

基于土豆的功能性食品

Jian Xu1, Yang Li1, Lovedeep Kaur2

  • 1Research & Development Center for Eco-Material and Eco-Chemistry, Lanzhou Institute of Chemical Physics, Chinese Academy of Sciences, Lanzhou 730000, China.

Foods (Basel, Switzerland)
|June 10, 2023
PubMed
概括
此摘要是机器生成的。

马是全球重要的食物来源,提供营养益处和抗氧化剂. 目前正在进行研究,以最大限度地提高它们的效用,并从土豆组件中开发新的高价值产品.

关键词:
抗氧化剂 抗氧化剂是一种抗氧化剂.预防癌症 预防癌症植物化学品 植物化学品土豆蛋白酶抑制剂 土豆蛋白酶抑制剂有粉的食物是粉的食物.

更多相关视频

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

14.1K
Potato Virus X-Based microRNA Silencing VbMS In Potato.
11:51

Potato Virus X-Based microRNA Silencing VbMS In Potato.

Published on: May 11, 2020

3.2K

相关实验视频

Last Updated: Jul 27, 2025

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform
06:28

Author Spotlight: Unraveling Plant Responses to Abiotic Stresses Using the PlantScreen Robotic Platform

Published on: June 7, 2024

1.8K
Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples
06:57

Rapid High Throughput Amylose Determination in Freeze Dried Potato Tuber Samples

Published on: October 14, 2013

14.1K
Potato Virus X-Based microRNA Silencing VbMS In Potato.
11:51

Potato Virus X-Based microRNA Silencing VbMS In Potato.

Published on: May 11, 2020

3.2K

科学领域:

  • 农业科学 农业科学
  • 食品科学 食品科学 食品科学
  • 营养科学 营养科学

背景情况:

  • 马 (Solanum tuberosum L.) 是全球重要的粮食作物,因其营养,抗氧化和提供能量的特性而受到重视.
  • 最大限度地利用土豆成分和开发新产品是食品和医学研究中关键的兴趣领域.
  • 了解影响土豆功能成分的因素对于提高其价值和应用至关重要.

研究的目的:

  • 审查影响土豆关键功能成分的因素.
  • 总结目前的商业产品应用和土豆组件的潜在价值.
  • 确定未来的土豆产品开发和健康益处探索的研究方向.

主要方法:

  • 文献综述,重点关注影响土豆功能成分的因素.
  • 分析目前从土豆中获得的商业产品.
  • 识别土豆利用中的新兴趋势和研究缺口.

主要成果:

  • 保存方法对植物化学物质含量有很大影响;土豆在每日矿物质摄入量和缺乏物质减轻方面表现出色.
  • 未来的研究应该集中在专门的粉食品,富含纤维的产品,生物友好的包装薄膜和提取生物活性蛋白/抑制剂上.
  • 继续调查土豆蛋白质产品对健康的益处是有必要的.

结论:

  • 马具有重要的营养和功能价值,目前正在进行的研究旨在释放其全部潜力.
  • 从土豆中开发创新产品可以满足饮食需求,并在各种行业中创造高价值的应用.
  • 对土豆的生物活性化合物和健康益处的进一步研究将推动新产品的开发和市场机会.