Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Cai-Hua Jia"'
Autor:
Ning NING, Bing HU, Chen-yang BAI, Xiao-hua LI, Jie KUAI, Han-zi HE, Yi-lin REN, Bo WANG, Cai-hua JIA, Guang-sheng ZHOU, Si-ming ZHAO
Publikováno v:
Journal of Integrative Agriculture, Vol 22, Iss 1, Pp 265-278 (2023)
Rapeseed (Brassica napus L.) harvesting method is critical since it significantly determines the seed yield, oil quality, and industrial efficiency. This study investigated the influences of harvesting methods on the quality of cold-pressed rapeseed
Externí odkaz:
https://doaj.org/article/5f5451909d3a4b8ab3cde92afde4afab
Publikováno v:
PLoS ONE, Vol 12, Iss 5, p e0176037 (2017)
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling,
Externí odkaz:
https://doaj.org/article/43390356e6c844a884e316c85b0124ab
Publikováno v:
Food Sci Biotechnol
An effective evaluation model was established to digitize the quality of cocoa butter equivalents (CBEs) based on determinations of total and sn-2 fatty acid compositions and triacylglycerol (TAG) profiles and the “deducting score” principle. Sim
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f8ebff005045b59226439ddccae4bd44
https://doi.org/10.1007/s10068-019-00630-8
https://doi.org/10.1007/s10068-019-00630-8
Publikováno v:
World Chinese Journal of Digestology. 27:87-93
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c123f6630607fa62ee86aaf6681acf81
https://doi.org/10.11569/wcjd.v27.i2.87
https://doi.org/10.11569/wcjd.v27.i2.87
Publikováno v:
Food Science and Biotechnology. 27:1041-1046
Decarboxylation of ferulic acid would increase the solubility in oils. Rice bran extract (RBE) containing 29 mg ferulic acid/g RBE was decarboxylated to obtain decarboxylated rice bran extract (DRBE), and its antioxidant capacity in oil system was st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::310ce138f072f27d7d0649975787ffbe
https://doi.org/10.1007/s10068-018-0334-0
https://doi.org/10.1007/s10068-018-0334-0
Autor:
Jin-Zhu Wang, Cai-Hua Jia
Publikováno v:
World Chinese Journal of Digestology. 26:41-46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b28869873a575c784fbf225f8acd9f6
https://doi.org/10.11569/wcjd.v26.i1.41
https://doi.org/10.11569/wcjd.v26.i1.41
Autor:
Cai-Hua Jia, Dong Liu
Publikováno v:
World Chinese Journal of Digestology. 25:2911-2915
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26d1843a95cfd7995870c619a2702444
https://doi.org/10.11569/wcjd.v25.i32.2911
https://doi.org/10.11569/wcjd.v25.i32.2911
Publikováno v:
Food science and biotechnology. 28(1)
The product of ferulic acid decarboxylation, 4-vinylguaiacol (4-VG), is an important antioxidant and is reported to have an antioxidant capacity comparable to α-tocopherol. In this study, evaluation on antioxidant capacities of ferulic acid, catechi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c47e80eb2ba0855def3f8b7bfc9c2de
https://pubmed.ncbi.nlm.nih.gov/30815292
https://pubmed.ncbi.nlm.nih.gov/30815292
Publikováno v:
Journal of Food Science. 81:C35-C41
Caffeic acid was used to synthesize 4-vinylcatechol (4-VC) by thermal decarboxylation and to prepare caffeic acid phenethyl ester (CAPE) by esterification reaction. The identities of synthesized products were confirmed by (1)H NMR. Antioxidative acti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7a9ea45b950c9e3cf4a93b79d91be7aa
https://doi.org/10.1111/1750-3841.13160
https://doi.org/10.1111/1750-3841.13160
Publikováno v:
Journal of Agricultural and Food Chemistry. 63:10280-10286
Caffeic acid phenethyl ester (CAPE) and 4-vinylcatechol (4-VC) were prepared for studying their antioxidative activities in emulsion. Oil-in-water emulsions of stripped soybean oil containing 200 ppm of CAPE, 4-VC, or α-tocopherol were stored at 40
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::823912487290291c38299ad9060b389f
https://doi.org/10.1021/acs.jafc.5b02423
https://doi.org/10.1021/acs.jafc.5b02423