Zobrazeno 1 - 10
of 751
pro vyhledávání: '"Baoguo, Sun"'
Autor:
Qiao KANG, Yue SUN, Mengyao LIU, Baolong ZHAO, Hehe LI, Bowen WANG, Dongrui ZHAO, Baoguo SUN, Jinyuan SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 164-173 (2024)
This study intends to explore the extraction process, physical and chemical properties, antioxidant and hypoglycemic activities of polysaccharides from wild bitter melon (WBM). Using the peel of fresh WBM fruit as raw material, based on the single fa
Externí odkaz:
https://doaj.org/article/c2c2875a7f0949b599437416b215f5e8
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100753- (2024)
The increasing societal concern regarding the safety of alcoholic beverages necessitates the implementation of effective and safe intervention measures to enhance their safety. This study aims to repurpose the substantial spent grains generated durin
Externí odkaz:
https://doaj.org/article/123e4822ffe04f34a62037c03675e30c
Autor:
He Huang, Yiyuan Chen, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jihong Wu, Jinchen Li, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101716- (2024)
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through q
Externí odkaz:
https://doaj.org/article/8bed407cd6da448baeb4f5f7bdf3d76a
Autor:
Wenwen Cui, Xiaoqin Wang, Shuang Han, Wentao Guo, Nan Meng, Jinchen Li, Baoguo Sun, Xinke Zhang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101728- (2024)
Tartaric acid is one of the characteristic acids in wine, playing a crucial role in wine characteristics. However, superabundant tartaric acid will form insoluble salts and precipitate in the form of crystals, affecting consumers' purchasing appetite
Externí odkaz:
https://doaj.org/article/0946aa7c0f1a4c978c7cb9e414529abe
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101679- (2024)
The fermentation characteristics and aroma-producing properties of Lactobacilli could influence the flavour quality of fermented milk, an important influencing factor of consumers' preference. In this study, fermented milk was prepared using Lactobac
Externí odkaz:
https://doaj.org/article/617767a42d8a42ce8260698f3de9483b
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101542- (2024)
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analy
Externí odkaz:
https://doaj.org/article/74cadaa9d16f4a73aeda42d064092e10
Autor:
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Xin‐An Zeng, Baoguo Sun
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1240-1264 (2024)
Abstract Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring
Externí odkaz:
https://doaj.org/article/3a6f6aa0f63e4837b705596e0e4250a7
Autor:
Yunsong Jiang, Yuxin Qin, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Jinyuan Sun, Xin-An Zeng, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101378- (2024)
The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu dis
Externí odkaz:
https://doaj.org/article/3d302f6d0fe7492ba50c9528ddd4ced4
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850
Autor:
Zhen Wang, Wenjun Hao, Jinghao Wang, Ying Wang, Xinan Zeng, Mingquan Huang, Jihong Wu, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101353- (2024)
The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages
Externí odkaz:
https://doaj.org/article/ec35e6d1bbc047cca315d7639c0b767c