{"version":"1.0","provider_name":"K\u00edna Vegyi Gy\u00e1rt\u00f3","provider_url":"https:\/\/longchangextracts.com\/hu","author_name":"longcha9","author_url":"https:\/\/longchangextracts.com\/hu\/author\/longcha9\/","title":"Research progress on the influence of common hot processing methods on foodborne active ingredients - China Chemical Manufacturer","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"jdeCiqJdht\"><a href=\"https:\/\/longchangextracts.com\/hu\/hot-processing-methods-on-foodborne-active-ingredients\/\">A k\u00f6z\u00f6s melegfeldolgoz\u00e1si m\u00f3dszerek \u00e9lelmiszer-hat\u00f3anyagokra gyakorolt hat\u00e1s\u00e1val kapcsolatos kutat\u00e1sok el\u0151rehalad\u00e1sa<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/longchangextracts.com\/hu\/hot-processing-methods-on-foodborne-active-ingredients\/embed\/#?secret=jdeCiqJdht\" width=\"600\" height=\"338\" title=\"&#8220;Research progress on the influence of common hot processing methods on foodborne active ingredients&#8221; &#8212; China Chemical Manufacturer\" data-secret=\"jdeCiqJdht\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>","description":"Research progress on the influence of common hot processing methods on foodborne active ingredients Foodborne active ingredients refer to physiological active ingredients that originate from food and are important for maintaining and regulating normal life activities of the body. It mainly includes natural active products such as active peptides, polysaccharides, polyphenols, flavonoids, etc. Previous studies [&hellip;]","thumbnail_url":"https:\/\/longchangextracts.com\/wp-content\/uploads\/2024\/08\/1-175.png"}