1H-NMR based metabolomics reveals the nutrient differences of two kinds of freshwater fish soups before and after simulated gastrointestinal digestion-Reference-Cited by-同舟云学术

1H-NMR based metabolomics reveals the nutrient differences of two kinds of freshwater fish soups before and after simulated gastrointestinal digestion

Published:2020 Issue:4 Volume:11 Page:3095-3104
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cao Qiongju¹²³⁴⁵,Liu Huili⁶⁷⁸⁹¹⁰,Zhang Gaonan¹²³⁴⁵,Wang Xiaohua⁶⁷⁸⁹¹⁰,Manyande Anne¹¹¹²¹³¹⁴,Du Hongying¹²³⁴⁵^ORCID

Affiliation:

1. Key Laboratory of Environment Correlative Dietology

2. Ministry of Education

3. College of Food Science and Technology

4. Huazhong Agricultural University

5. Wuhan

6. Key Laboratory of Magnetic Resonance in Biological Systems

7. State Key Laboratory of Magnetic Resonance and Atomic and Molecular Physics

8. Wuhan Institute of Physics and Mathematics

9. Chinese Academy of Science

10. P.R. China

11. School of Human and Social Sciences

12. University of West London

13. London

14. UK

Abstract

Soups show diverse health functions, which could be linked to their original nutrient profiles and metabolites derived from digestion.

Funder

National Natural Science Foundation of China

Fundamental Research Funds for the Central Universities

China Agricultural Research System

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2020/FO/C9FO02661D

Reference48 articles.

1. Preparation and the shelf-life assessment of ready-to-eat fish soup

2. Changes in Nutrient Profile and Antioxidant Activities of Different Fish Soups, Before and After Simulated Gastrointestinal Digestion

3. Dietary prebiotics and probiotics influence growth performance, nutrient digestibility and the expression of immune regulatory genes in snakehead (Channa striata) fingerlings

4. The wound healing properties of Channa striatus-cetrimide cream — tensile strength measurement

5. Effect of cooking temperatures on protein hydrolysates and sensory quality in crucian carp (Carassius auratus) soup

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