Sea buckthorn juice (SBJ) is nutritionally valuable, but its high malic acid content contributes to excessive sourness that limits consumer acceptance. In this study, the deacidification phenotypes of two lactic acid bacterial isolates, Lactiplantibacillus plantarum S4 and Lacticaseibacillus paracasei YJ2, were compare...
BACKGROUND
Walnut meal, a major by-product of oil extraction, is rich in protein and bioactive compounds but suffers from poor palatability and low digestibility due to anti-nutritional factors (ANFs) such as phytic acid, tannins, and trypsin inhibitors. Conventional processing methods fail to address these limitations...
Meng-Yu Yang, Jie Zhou, Thanh Ninh Le et al.· The Journal of the Science o...· 0 citations
This review evaluates sea buckthorn as a food‐derived functional resource by integrating evidence on its bioactive compounds, biological mechanisms, processing technologies, safety considerations, and food applications, adopting a component–matrix–function perspective.
