Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Changmo Li"'
Publikováno v:
Foods, Vol 13, Iss 1, p 29 (2023)
Resveratrol (3,5,4′-trihydroxystilbene), a naturally occurring polyphenol that is widely utilized in functional food due to its antioxidant, anti-inflammatory, anti-cancer and anti-aging properties. In the present study, the antioxidant capacity an
Externí odkaz:
https://doaj.org/article/7d891d4610de4410809e98c7a7d97ac4
Autor:
Yuan Zhuang, Jun Dong, Xiaomei He, Junping Wang, Changmo Li, Lu Dong, Yan Zhang, Xiaofei Zhou, Hongxun Wang, Yang Yi, Shuo Wang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Thermal treatment of lipids rich in fatty acids contributes to the formation of lipid oxidation products (LOPs), which have potentially harmful effects on human health. This study included soybean oil (SO), palm oil (PO), olive oil (OO), and lard oil
Externí odkaz:
https://doaj.org/article/580773e6221a40eab3895dffa7e7f5d1
Publikováno v:
Frontiers in Chemistry, Vol 10 (2022)
Graphical Abstract
Externí odkaz:
https://doaj.org/article/099b5c552b0247e5a6d447adc9adc1d0
Autor:
Xiaomei He, Baichenyang Li, Xiaoyan Yu, Yuan Zhuang, Changmo Li, Lu Dong, Yan Zhang, Shuo Wang
Publikováno v:
Foods, Vol 11, Iss 23, p 3767 (2022)
The preparation of fried meat products is prone to the formation of large amounts of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and trans fatty acids (TFAs), which are potential risks to human health. Spices contain natural
Externí odkaz:
https://doaj.org/article/355744469f4c4bedaa3c078616488d97
Publikováno v:
Journal of Oleo Science; 2023, Vol. 72 Issue 12, p1063-1072, 10p
Publikováno v:
Journal of Oleo Science. 70:135-143
The main purpose of this paper is to study the microstructure and macroscopic characteristics of rice bran wax (RBW) oleogels at a cooling rate of 1°C/min and 10°C/min by polarized light microscopy, X-ray diffraction, differential scanning calorime
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f2fba977983e7de22fef150156c7c893
https://doi.org/10.5650/jos.ess20112
https://doi.org/10.5650/jos.ess20112
Publikováno v:
Journal of Agricultural and Food Chemistry. 68:4981-4990
In this study, the antioxidant capacity and oxidative stability of zeaxanthin with different concentrations in soybean oil were evaluated. The oxidative or isomerization products of zeaxanthin were monitored during oxidation for 12 h at 110 °C. It w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cefbcf9f85cebfd68bc8b75e14a69e9d
https://doi.org/10.1021/acs.jafc.9b07480
https://doi.org/10.1021/acs.jafc.9b07480
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b486478710fc75f42ceb9929b7e0caa8
https://doi.org/10.2139/ssrn.4045419
https://doi.org/10.2139/ssrn.4045419
Publikováno v:
Food Chemistry. 392:133298
The development of detection technology prompts the need to elaborate on the theory behind the oxidation of unsaturated fatty acids. This study integrates the detection of monounsaturated fatty acid oxidation at 60 °C with computational simulations
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4eac7df9496983feecb3909f8c1bbf2c
https://doi.org/10.1016/j.foodchem.2022.133298
https://doi.org/10.1016/j.foodchem.2022.133298
Publikováno v:
Journal of agricultural and food chemistry. 69(35)
Milk fat globules (MFGs) are the major source of energy for infants' dietary intake. In this study, the effects of changes in the structure and composition of MFG after dairy processing on lipolysis and immune regulation were investigated. Pasteurize
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30d4d8a6a195722e21b347a87015b639
https://pubmed.ncbi.nlm.nih.gov/34435766
https://pubmed.ncbi.nlm.nih.gov/34435766