Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Bianfang HU"'
Autor:
Aiguo LUO, Yifan QING, Bianfang HU, Hongmei ZHAO, Yanhua TIAN, Zhaoyan YANG, Jianwei HAO, Xiaoli SHI, Bowen YANG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 243-250 (2022)
To develop the polysaccharides from Spirulina platensis-chitosan composite film (PSP/CH-film) with good performance, nano-SiO2 modified SiO2/polysaccharides from Spirulina platensis-chitosan composite film (SiO2/PSP/CH-film) was developed. The effect
Externí odkaz:
https://doaj.org/article/5f7d4c5615cd4c5e9492f6fb182e8d59
Publikováno v:
Foods, Vol 12, Iss 14, p 2800 (2023)
To study the diversity of microbial flora in Hongqu sufu and analyze the characteristics of special flavor compounds, this study took self-made Hongqu sufu as the research object. Dynamic changes in sufu during fermentation were studied. High-through
Externí odkaz:
https://doaj.org/article/87438448ff944f7ba4bb163ac88099c6
Publikováno v:
Food Science & Nutrition. 11:1452-1462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8f27a5a9b7d62f44859216132ffa3bd4
https://doi.org/10.1002/fsn3.3185
https://doi.org/10.1002/fsn3.3185
Publikováno v:
Journal of food scienceREFERENCES. 86(3)
Active films from chitosan incorporated with Arthrospira platensis polysaccharide (APP) of various ratios (0.0%, 0.5%, and 1.0%, w/v) were developed by solution casting. The effect of APP on the structural, physicochemical, mechanical, antimicrobial,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ea7f28d5b80e0355a59a876fd08acbd3
https://pubmed.ncbi.nlm.nih.gov/33598924
https://pubmed.ncbi.nlm.nih.gov/33598924
Autor:
Fangru Nan, Aiguo Luo, Shulian Xie, C.-Y. Oliver Chen, Junping Lv, Qi Liu, Bianfang Hu, Jia Feng
Publikováno v:
Journal of Applied Phycology. 30:1667-1677
Arthrospira (Spirulina) platensis extract (APE) was used as a natural antioxidant in Chinese-style sausage during storage at 4 °C for 18 days. As compared to control, we examined the effect of APE on physical, chemical, microbiological, and sensory
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::35d34b13b1d7476c5e2a281b30bc4a26
https://doi.org/10.1007/s10811-017-1347-4
https://doi.org/10.1007/s10811-017-1347-4
Publikováno v:
Journal of food science. 82(11)
This study examined the effect of Spirulina platensis polysaccharides (SPP) at 0.1%, 0.25%, and 0.5% (wt/wt) of Chinese-style sausages on lipid peroxidation, microbiological and sensory properties during 24 d stored at 4 °C. During the storage, pH,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87631f5ac18810c5c8a619ebc69b9832
https://pubmed.ncbi.nlm.nih.gov/29023815
https://pubmed.ncbi.nlm.nih.gov/29023815
Publikováno v:
Frontiers of Biology in China. 4:207-213
The phenology of Chara vulgaris was studied. The specimens were collected four times from April 2004 to January 2005 (one sampling per season). The water temperature, pH, dissolved oxygen, specific conductance, maximum width and maximum depth were mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58555ce7651316c4d1c0bddfd1faa8e9
https://doi.org/10.1007/s11515-009-0007-8
https://doi.org/10.1007/s11515-009-0007-8
Autor:
Shulian Xie, Bianfang Hu
Publikováno v:
Chinese Journal of Oceanology and Limnology. 25:317-321
Fourteen stream segments were investigated throughout the Xin’an Spring in Shanxi Province, China in 2004. The variation ranges in stream size, current velocity, discharge, dissolved oxygen, and specific conductance were large. Twenty-two macroalga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b5ee87072629a8dcc976d696d05d2438
https://doi.org/10.1007/s00343-007-0317-0
https://doi.org/10.1007/s00343-007-0317-0