Cold plasma reengineers peanut protein isolate: Unveiling changes in functionality, rheology, and structure.

Autor: Nasiru MM; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Boateng EF; Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Bono, Ghana., Alnadari F; Research and Development Center of Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing 210046, PR China., Bako HK; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Ibeogu HI; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Feng J; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Song J; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China., Liu H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, PR China., Zhang Q; College of Biology and Food, Anhui Polytechnic University, Wuhu 241000, PR China., Masisi K; Department of Biological Sciences and Biotechnology, Faculty of Sciences, Botswana International University of Science and Technology, Palapye, Botswana., Roth CM; Cambodia Laboratory of Agricultural Products and Foods, Ministry of Agriculture Forestry and Fisheries of Cambodia, Phnom Penh 10103, Cambodia., Yan W; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China., Zhang J; National Center of Meat Quality and Safety Control, Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: nau_zjh@njau.edu.cn., Li C; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, PR China. Electronic address: lichunyang968@126.com.

Publikováno v: International journal of biological macromolecules [Int J Biol Macromol] 2024 Dec 05; Vol. 286, pp. 138407. Date of Electronic Publication: 2024 Dec 05.

Insight into Antioxidant Activity and Peptide Profile of Jinhua Ham Broth Peptides at Different Cooking Times.

Autor: Yang Z; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Cai J; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Boateng EF; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Xing L; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhang W; Key Laboratory of Meat Processing and Quality Control, Ministry of Education China, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.

Publikováno v: Antioxidants (Basel, Switzerland) [Antioxidants (Basel)] 2023 Mar 01; Vol. 12 (3). Date of Electronic Publication: 2023 Mar 01.

Characterisation of Flavour Attributes in Egg White Protein Using HS-GC-IMS Combined with E-Nose and E-Tongue: Effect of High-Voltage Cold Plasma Treatment Time.

Autor: Nasiru MM; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University Dutsin-Ma, Katsina 821221, Nigeria., Umair M; Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen 518060, China., Boateng EF; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Alnadari F; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Khan KR; Department of Pharmaceutical Chemistry, Faculty of Pharmacy, The Islamia University of Bahawalpur, Bahawalpur 63100, Pakistan., Wang Z; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Luo J; College of Life Science, Anhui Normal University, Wuhu 241000, China., Yan W; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Zhuang H; Quality and Safety Assessment Research Unit, U.S. National Poultry Research Center, USDA-ARS, 950 College Station Road, Athens, GA 30605, USA., Majrashi A; Department of Biology, College of Science, Taif University, P.O. Box 11099, Taif 21944, Saudi Arabia., Zhang J; National Centre of Meat Quality and Safety Control, Collaborative Innovation Centre of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China., Korma SA; Department of Food Science, Faculty of Agriculture, Zagazig University, Zagazig 44519, Egypt.; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2022 Jan 18; Vol. 27 (3). Date of Electronic Publication: 2022 Jan 18.