Zobrazeno 11 - 20
of 58
pro vyhledávání: '"Qingwu Shen"'
Publikováno v:
Foods, Vol 11, Iss 20, p 3161 (2022)
Heterocyclic amines (HAs) and advanced glycation end products (AGEs) are important harmful products formed simultaneously during the thermal processing of food. In order to develop a green, efficient method that can be used to control the production
Externí odkaz:
https://doaj.org/article/5e4e5a3877ac482696fefd829f247f72
Publikováno v:
Foods, Vol 11, Iss 19, p 2932 (2022)
Previous studies have shown that emulsions with higher solid fat content (SFC) are related to a higher in-mouth coalescence level and fat-related perception. However, the effect of SFC in fat droplets on the fat-related attributes of emulsion-filled
Externí odkaz:
https://doaj.org/article/0539125051f14ba4823777017492f7d5
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1677-1684 (2019)
Abstract To increase the color stability of hemoglobin (Hb) powder, the technological conditions for arginine–hemoglobin (Arg‐Hb) powder preparation were optimized by response surface methodology and the influence of arginine (Arg) on the color s
Externí odkaz:
https://doaj.org/article/ffb9fc90b990462eab8ca37ff679cdd3
Publikováno v:
Journal of Functional Foods, Vol 53, Iss , Pp 109-114 (2019)
Chronic gut inflammation is an important risk factor for colorectal cancer (CRC). Our recent study suggests that dietary Goji reduces gut inflammation and increases Bifidobacteria and butyrate-producing bacteria in interleukin-10-deficient mice. This
Externí odkaz:
https://doaj.org/article/b66f6f31d6fc444c9d8ed7e825c6f4eb
Publikováno v:
Animals, Vol 12, Iss 9, p 1136 (2022)
This study investigated the dietary supplementation of starches with different carbohydrate sources on the proximate composition, meat quality, flavor substances, and volatile flavor substances in the meat of Chinese Xiangxi yellow cattle. A total of
Externí odkaz:
https://doaj.org/article/4ec00539b8a44268847dcaa8fe8828d6
Autor:
Dong Chen, Xiaoyan Wang, Qian Guo, Huifen Deng, Jie Luo, Kangle Yi, Ao Sun, Kun Chen, Qingwu Shen
Publikováno v:
Animals, Vol 12, Iss 9, p 1161 (2022)
The objective of this study was to investigate meat quality of Xiangxi yellow cattle of different ages in comparison to Aberdeen Angus. At the ages of 6, 18, and 30 months, 10 female animals for both Xiangxi yellow cattle and Aberdeen Angus cattle we
Externí odkaz:
https://doaj.org/article/b5f92a33acbe40db8b3d4b2d10219934
Publikováno v:
Foods, Vol 11, Iss 5, p 664 (2022)
To investigate the mechanism of the texture formed by protein thermal denaturation, the profile and formation of texture and thermal denaturation of protein were evaluated using texture profile analysis (TPA) and transmission electron microscopy (TEM
Externí odkaz:
https://doaj.org/article/b44905bddc7c416ba6ad7d820eace095
Publikováno v:
Foods, Vol 11, Iss 2, p 236 (2022)
Effects of liquid smoke prepared from different woods on physicochemical parameters, sensory quality, and protein and lipid oxidation were determined in bacons during process and storage. The relationship between the antioxidant activity of smoked li
Externí odkaz:
https://doaj.org/article/8d2cc32b1cfa4ddab548940af77a32f3
Sirt1 inhibits akt2-mediated porcine adipogenesis potentially by direct protein-protein interaction.
Publikováno v:
PLoS ONE, Vol 8, Iss 8, p e71576 (2013)
Compared with the rodent, the domestic pig is a much better animal model for studying adipogenesis and obesity-related diseases. Currently, the role of Akt2 and Sirt1 in porcine adipogenesis remains elusive. In this study, we defined the effect of Ak
Externí odkaz:
https://doaj.org/article/d5143d191e7547ee8a41cfd5a587b77b
Autor:
Yijie Wang, Yuezheng Kuang, Jie Luo, Maomao Zeng, Zhiyong He, Qingwu Shen, Jie Chen, Maiquan Li, Wei Quan
Publikováno v:
Food & Function. 14:4006-4016
As a class of bioactive and toxic compounds widely present in foodstuffs, the health effects of dietary exposure to β-carboline heterocyclic amines (HAs) have not been elucidated.