Dietary Polyphenols and Obesity: A Review of Polyphenol Effects on Lipid and Glucose Metabolism, Mitochondrial Homeostasis, and Starch Digestibility and Absorption.

Autor: Dzah CS; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, P.O. Box HP217, Ho, Volta Region, Ghana. cdzah@htu.edu.gh., Asante-Donyinah D; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, P.O. Box HP217, Ho, Volta Region, Ghana., Letsyo E; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, P.O. Box HP217, Ho, Volta Region, Ghana., Dzikunoo J; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, P.O. Box HP217, Ho, Volta Region, Ghana., Adams ZS; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, P.O. Box HP217, Ho, Volta Region, Ghana.

Publikováno v: Plant foods for human nutrition (Dordrecht, Netherlands) [Plant Foods Hum Nutr] 2023 Mar; Vol. 78 (1), pp. 1-12. Date of Electronic Publication: 2022 Dec 02.

Effects of pretreatment and type of hydrolysis on the composition, antioxidant potential and HepG2 cytotoxicity of bound polyphenols from Tartary buckwheat (Fagopyrum tataricum L. Gaerth) hulls.

Autor: Dzah CS; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Department of Food Science and Technology, Faculty of Applied Sciences and Technology, Ho Technical University, Ho, HP217, Volta Region, Ghana., Duan Y; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, Jiangsu, China. Electronic address: dyq101@ujs.edu.cn., Zhang H; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Ma H; Department of Food Science and Engineering, School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, Jiangsu, China.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2021 Apr; Vol. 142, pp. 110187. Date of Electronic Publication: 2021 Jan 29.

Binding affinity, antioxidative capacity and in vitro digestion of complexes of grape seed procyanidins and pork, chicken and fish protein.

Autor: Cong J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Cui J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Zhang H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Dzah CS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., He Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China., Duan Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China. Electronic address: dyq101@ujs.edu.cn.

Publikováno v: Food research international (Ottawa, Ont.) [Food Res Int] 2020 Oct; Vol. 136, pp. 109530. Date of Electronic Publication: 2020 Jul 13.

Effect of multi-frequency countercurrent ultrasound treatment on extraction optimization, functional and structural properties of protein isolates from Walnut (Juglans regia L.) meal.

Autor: Golly MK; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.; Faculty of Applied Sciences and Technology, Sunyani Technical University, Sunyani, Ghana., Ma H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China.; Key Laboratory for Physical Processing of Agricultural Products, Jiangsu University, Zhenjiang, China., Yuqing D; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Dandan L; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Quaisie J; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Tuli JA; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Mintah BK; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Dzah CS; School of Food and Biological Engineering, Jiangsu University, Zhenjiang, People's Republic of China., Agordoh PD; Department of Nutrition and Dietetics, School of Allied Health Sciences, University of Health and Allied Sciences, Ho, Ghana.

Publikováno v: Journal of food biochemistry [J Food Biochem] 2020 Jun; Vol. 44 (6), pp. e13210. Date of Electronic Publication: 2020 Mar 31.