Zobrazeno 1 - 10
of 70
pro vyhledávání: '"Jianxin Zhao"'
Autor:
Jianxin Zhao, Dongyao Li, Jiayu Gu, Wei Chen, Xuemei Liu, Hao Zhang, Mao Bingyong, Cui Shumao
Publikováno v:
Journal of the Science of Food and Agriculture. 101:5721-5729
Background Lactulose was one of the earliest prebiotics to be identified. To assess the potential risk of large intakes of lactulose to the intestinal microbiota, mice were fed a diet containing lactulose (0%, 5% and 15%, w/w) for 2 weeks and the cha
Autor:
Daming Fan, Bowen Yan, Jianlian Huang, Huaping Zhu, Qian Wang, Hongwei Cao, Xidong Jiao, Hao Zhang, Jianxin Zhao, Ruihua Su
Publikováno v:
Journal of the Science of Food and Agriculture. 101:4498-4505
Background Recently, fatty fish have been utilized as a potential approach for the fabrication of surimi products, with the yield of fatty fish surimi being > 10 000 tons in 2019. However, the gelling properties of catfish surimi can be influenced by
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1758-1766
Background Lactobacillus plantarum is an important probiotic with a variety of physiologic functions. Studies have focused on the effects of L. plantarum on host physiology and microbiota, but studies on the fate of strains after they enter the intes
Publikováno v:
Journal of the Science of Food and Agriculture. 101:1436-1446
Background Starter cultures are nowadays more and more used to make inoculated pickles (IPs), but it remains unclear whether there are differences in flavors between IPs and naturally fermented pickles. In this study 16 commercial pickles (CPs) produ
Publikováno v:
Critical Reviews in Food Science and Nutrition. 61:3518-3536
Bacteroides, an abundant genus in the intestines of mammals, has been recently considered as the next generation probiotics (NGP) candidate due to its potential role in promoting host health. However, the role of Bacteroides in the development of int
Autor:
Nana Zhang, Bowen Yan, Shenyan Ma, Jianxin Zhao, Mingfu Wang, Hao Zhang, Daming Fan, Yejun Wu, Yuan Tao, Liyun Wang
Publikováno v:
Trends in Food Science & Technology. 99:593-607
Background Starch is a vital component of the human diet and is widely used in food manufacturing. Its complex and subtle structure influences its physicochemical properties, thus affecting its application. Microwave heating has experienced increased
Autor:
Hongwei Cao, Xidong Jiao, Hao Zhang, Bowen Yan, Jianlian Huang, Daming Fan, Jianxin Zhao, Mingfu Wang, Wenguo Zhou
Publikováno v:
Food Hydrocolloids. 96:11-19
The aim of this work was to investigate the role of microwave on myosin aggregation during different heating process and to explore the potential relationship between conformation changes and physicochemical properties of myosin. Microwave heating le
Publikováno v:
Journal of Functional Foods, Vol 81, Iss, Pp 104433-(2021)
Due to the complexity of psoriasis, people have been searching for better treatment methods, and probiotics therapy is gaining acceptance. In this study, tumor necrosis factor-α (TNF-α) was used to stimulate abnormal proliferation of HaCaT cells, a
Publikováno v:
Journal of Functional Foods, Vol 56, Iss, Pp 21-32 (2019)
Lactobacillus fermentum has been used in industrial processes and food fermentation for a long time. Because it is of human origin, non-pathogenic, has high resistance to passing through the intestine, prevents pathogenic insults and promotes the mat
Autor:
Hao Zhang, Zhang Wenhai, Hongwei Cao, Daming Fan, Bowen Yan, Jianlian Huang, Ye Weijian, Jianxin Zhao, Xidong Jiao, Wenguo Zhou
Publikováno v:
Journal of Food Engineering. 248:80-88
To better apply microwave technology to surimi industry, surimi gels of different thicknesses were investigated. According to the determination of electromagnetic properties of surimi paste, both the maximum penetration depth and absorption peak are