Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Baoyao WEI"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 198-207 (2024)
This study sequentially extracted five cell wall polysaccharides from passion fruit peels using water, cyclohexane-trans-1,2-diamine tetra-acetate (CDTA), Na2CO3, and NaOH at varying concentrations. The composition, structure, and physical properties
Externí odkaz:
https://doaj.org/article/d5697043b5b9420d8421c507c758829b
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 130-137 (2022)
In this study, 42 strains of microorganisms were isolated by traditional culture methods from the fermentation process of Liupao tea. The agar plate screening and liquid culture second round of screening was used to select microorganisms from 42 stra
Externí odkaz:
https://doaj.org/article/639ccd9504fa4c898bd86cea806ce86c
Publikováno v:
Foods, Vol 12, Iss 11, p 2226 (2023)
This study extracted and purified a natural polysaccharide (TPS-5) that has a molecular weight of 48.289 kDa from Liupao tea, a typical dark tea with many benefits to human health. TPS-5 was characterized as a pectin-type acidic polysaccharide. It ha
Externí odkaz:
https://doaj.org/article/ced67894564f460681761d2f607b6743
Autor:
Siqi Qiu, Li Huang, Ning Xia, Jianwen Teng, Baoyao Wei, Xiaoshan Lin, Muhammad Rafiullah Khan
Publikováno v:
Foods, Vol 11, Iss 19, p 2958 (2022)
Liupao tea is an important dark tea, but few studies on purified Liupao tea polysaccharide (TPS) are reported in the literature. In this study, two TPSs, named TPS2 and TPS5, with molecular weights of 70.5 and 133.9 kDa, respectively, were purified f
Externí odkaz:
https://doaj.org/article/d9e3c3e90ed8433cb37e4acc874312af
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3871-3881
The targeted biological activity of a natural product is often the result of the combined action of multiple functional components. Screening for predominant contributing components of targeting activity is crucial for quality evaluation.Thirteen and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9951e1ebb70e818b8d8dab02a48f82b
https://doi.org/10.1002/jsfa.12302
https://doi.org/10.1002/jsfa.12302
Publikováno v:
Journal of the Science of Food & Agriculture; 3/30/2024, Vol. 104 Issue 5, p2862-2875, 14p
Publikováno v:
Journal of Food Science. 87:4203-4220
Liupao tea (fermented dark tea) may improve the active function of hyperlipidemia. Utilizing a hyperlipidemia Sprague-Dawley model and UPLC-MS/MS metabolomics, we examined how the effect of Liupao and green tea extracts on hyperlipidemia and antoxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51828306b21a629d1c28952332d1376f
https://doi.org/10.1111/1750-3841.16274
https://doi.org/10.1111/1750-3841.16274
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4ae2b21e790596759a6a9d840fcb145
https://doi.org/10.2139/ssrn.4325900
https://doi.org/10.2139/ssrn.4325900
Publikováno v:
Food Chemistry. 404:134773
Liupao tea is a dark tea with unique quality. Semi-finished Liupao tea with two different fermentation processes (traditional/tank) was analyzed to explain the chemical characteristics and taste quality. The content change rate of polyphenols, flavon
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::19532389d499d2ce33c6db35a04b8b53
https://doi.org/10.1016/j.foodchem.2022.134773
https://doi.org/10.1016/j.foodchem.2022.134773