Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Bangzhu Peng"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 131-139 (2024)
Objective: To avoid browning and spoilage caused by microbial growth, there is an urgent need to carry out researches related to the spoilage species of Stropharia rugosoannulata, and to provide a theoretical basis for exploring storage and preservat
Externí odkaz:
https://doaj.org/article/4ce5d5a53a2f4285b84b01012551096f
Autor:
Zicheng Yi, Danqing Zhao, Tengwen Chang, Xiang Chen, Jianrong Kai, Yang Luo, Bangzhu Peng, Binkun Yang, Qian Ge
Publikováno v:
Foods, Vol 13, Iss 15, p 2468 (2024)
This study investigated the effects of high-hydrostatic-pressure (HHP) treatment of varying intensity (100–600 MPa) and duration (10–30 min) on polyphenols and volatile aromatic compounds in Marselan red wine. The types and concentrations of poly
Externí odkaz:
https://doaj.org/article/dca8ec1dff824737ad839cd051b13e28
Publikováno v:
Foods, Vol 13, Iss 6, p 842 (2024)
This study aimed to explore the immunomodulatory effects and mechanism of a sodium hyaluronate health drink in immunosuppressed mice. The results showed that the sodium hyaluronate health drink could improve thymus atrophy, repair spleen cell damage,
Externí odkaz:
https://doaj.org/article/0b265a00d16e465cbf0a058098cd221e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 43-51 (2022)
To enhance the quality of pickled cowpeas, the natural wet fermentation and pure-bred wet fermentation were used to ferment cowpeas in this research, and the fresh cowpea from Liuzhou, Guangxi as raw materials. To explore the effects of natural wet f
Externí odkaz:
https://doaj.org/article/4bb7fee6ef7a42e787d0bc9ef39c56a4
Autor:
Aoxing Tang, Bangzhu Peng
Publikováno v:
Foods, Vol 12, Iss 19, p 3576 (2023)
The flavor of black rice wine (BRW) can be diversified by the Xiaoqus, from different regions; however, the functional microbiota that contributes to its flavor remains unclear. Accordingly, this study selected three regional Xiaoqus from Sichuan Daz
Externí odkaz:
https://doaj.org/article/0de2a168ff3f46e0a0a611adbc281ae0
Publikováno v:
Molecules, Vol 28, Iss 7, p 3100 (2023)
Amino acid metabolic pathways can have profound impacts on the activities of key enzymes in the biosynthesis of specific aroma compounds during yeast fermentation. Aroma compounds, pyruvic acid and glucose were monitored in relation to the key enzyme
Externí odkaz:
https://doaj.org/article/fe38d904f87f49619ad0825d934edfbc
Autor:
Ya Liu, Bangzhu Peng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
To promote the normal metabolism of human uric acid, high-performance hyaluronic acid-black rice anthocyanins (HAA) nanocomposite particles were successfully prepared by a simple crosslinking method as a novel xanthine oxidase inhibitor. Its structur
Externí odkaz:
https://doaj.org/article/c908f53618a44276a85c0a5e1ef179a4
Autor:
Bei Liu, Bangzhu Peng
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Osmotic dehydration conditions for strawberry were optimized using central composite rotatable design. The optimal conditions included osmotic dehydration temperature of 59.5°C, osmotic dehydration time of 245.6 min, and sorbitol concentration of 66
Externí odkaz:
https://doaj.org/article/7254d754762a4335ad0cc5e3f8f43416
Autor:
Chao Yang, Bangzhu Peng
Publikováno v:
Food Control. 145:109463
Publikováno v:
Flavour and Fragrance Journal. 35:443-453
The volatile compositions of eight blueberry cultivars (‘Premier’, ‘Gardenblue’, ‘Legacy’, ‘Brigitta’, ‘Misty’, ‘O’Neal’, ‘Bluerain’ and ‘Northland’) grown in the middle region of China were investigated. Volatiles w