Zobrazeno 1 - 10
of 65
pro vyhledávání: '"Bini Wang"'
Autor:
Chao He, Yazhou Mao, Lusha Wei, Aiqing Zhao, Li Chen, Fuxin Zhang, Xiuxiu Cui, Min-Hsiung Pan, Bini Wang
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 10, Pp 7564-7577 (2024)
ABSTRACT: Oxidative stress is a crucial factor in the age-related decline in physiological, genomic, metabolic, and immunological functions. We screened Lactiplantibacillus plantarum JS19, which has been shown to possess therapeutic properties in mic
Externí odkaz:
https://doaj.org/article/d92cf7c0fee746c499272971d0ff5add
Autor:
Weizhe Wang, Rong Jia, Yuanyuan Hui, Fuxin Zhang, Lei Zhang, Yufang Liu, Yuxuan Song, Bini Wang
Publikováno v:
Journal of Dairy Science, Vol 106, Iss 6, Pp 3900-3917 (2023)
ABSTRACT: This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese wer
Externí odkaz:
https://doaj.org/article/7d5776ce77034b43aa69ba225aa2bc79
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 463-469 (2023)
Tyramine (TYR) is a bioactive organic compound with low molecular weight containing nitrogen. It is found in fermented or preserved foods, aged cheeses, beer, fruits, cured meats and dried meats, and is a by-product of microbial activities. It will p
Externí odkaz:
https://doaj.org/article/0b344eec6aa44db296f22c9b00f3c7c7
Autor:
Rong Jia, Yazhou Mao, Lusha Wei, Meixue Pu, Aiqing Zhao, Xiaoxia Chen, Lei Zhang, Yuxuan Song, Bini Wang
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 4, p 9240039 (2023)
Reducing sodium in ripened cheese is challenging due to its important role in developing flavor and texture. This study investigated the influence of brine containing 20% NaCl, 10% NaCl + 10% KCl, 10% NaCl, and 5% NaCl + 5% KCl on the physicochemical
Externí odkaz:
https://doaj.org/article/a856204e00d846a7b7f100ca0c9a2867
Autor:
Yuanyuan Hui, Haishuai Peng, Fuxin Zhang, Lei Zhang, Liu Yufang, Aiqing Zhao, Rong Jia, Bini Wang, Yuxuan Song
Publikováno v:
Journal of Dairy Science, Vol 105, Iss 3, Pp 1966-1977 (2022)
ABSTRACT: Aflatoxin M1 (AFM1) is a common toxin in dairy products that causes acute and chronic human health disorders. Thus, the development of a rapid and accurate AFM1 detection method is of vital importance for food safety monitoring. This work w
Externí odkaz:
https://doaj.org/article/2645aa42db4d43ca9e516fefc6f8d355
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionGoat milk is an attractive food due to its high nutritional values, easy digestibility and hypoallergenicity, but has an undesirable “goaty” flavor.MethodsIn this study, goat yogurt was fermented with four probiotics, respectively, in
Externí odkaz:
https://doaj.org/article/1ba3edfdaaeb4cc185d032b5270fd130
Publikováno v:
Frontiers in Microbiology, Vol 10 (2019)
The goal of this work was to use laboratory evolution assays and whole-genome sequencing to develop and test the safety of a probiotic, Lactobacillus plantarum, with high-level of resistance to gentamicin. The evolution of L. plantarum was evaluated
Externí odkaz:
https://doaj.org/article/791804f7301f47a99ee111271ca3aeb5
Publikováno v:
Materials, Vol 10, Iss 10, p 1139 (2017)
Controllable preparation of nanopores to promote the performance of electrochemical biosensing interfaces has become one of the researching frontiers in biosensing. A double biocatalysis signal amplification of glucose biosensor for the study of elec
Externí odkaz:
https://doaj.org/article/dbc799d46c1e451ba178f31f181fce7a
Publikováno v:
Journal of the Science of Food and Agriculture. 103:4143-4156
Autor:
Rong JIA, Yuting LOU, Fuxin ZHANG, Yufang LIU, Weizhe WANG, Haishuai PENG, Yuanyuan HUI, Bini WANG
Publikováno v:
Journal of Food and Nutrition Research. 10:600-607