Zobrazeno 1 - 10
of 34
pro vyhledávání: '"Chuanhai Tu"'
Autor:
Zhiyu Li, Wenxiu Hu, Jiajia Dong, Fidelis Azi, Xiao Xu, Chuanhai Tu, Sijie Tang, Mingsheng Dong
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 669-679 (2023)
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). Th
Externí odkaz:
https://doaj.org/article/3d6c093973294019b52d78e21c2945f4
Publikováno v:
Foods, Vol 13, Iss 2, p 229 (2024)
The effects of water content and water activity on the lipid stability of air-dried hairtail (Trichiurus haumela) were investigated during chilled storage. Air-dried hairtail samples with high and low water contents were comparatively analyzed over 8
Externí odkaz:
https://doaj.org/article/1881e55a99f64031823f074b139466c4
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 7, Pp 255-261 (2022)
Comparison and analysis of the effects of three types of packaging treatments on the quality characteristics of pike eels during frozen storage. Pike eel were removed from the internal organs, cleaned and cut into pieces, then simply sealed bag packa
Externí odkaz:
https://doaj.org/article/182057565760458cb302e32ffcb5dc40
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100479- (2022)
Physicochemical, proteomics, and bioinformatics analyses were conducted to investigate protein profiles in Trichiurus haumela under frozen (120 d) and chilled (6 d) storage. Springiness, chewiness, myofibrillar active sulfhydryl content, and Ca2+-ATP
Externí odkaz:
https://doaj.org/article/c12916f56ed7416e89fc54801e861f4a
Autor:
Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 355-362 (2020)
The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol redu
Externí odkaz:
https://doaj.org/article/c435f6dd844443d8aa05d7dd627bf9a8
Autor:
Yue Zhang, Chuanhai Tu, Huimin Lin, Yuwei Hu, Junqi Jia, Shanshan Shui, Jiaxing Wang, Yi Hu, Bin Zhang
Publikováno v:
Fermentation, Vol 9, Iss 2, p 173 (2023)
Fermented foods may confer several benefits to human health and play an important role in a healthy and balanced diet. Vinasse hairtail is a farmhouse-fermented food product with cultural and economic significance to locals in Zhoushan China. It is t
Externí odkaz:
https://doaj.org/article/d2001aa313164a208fb0325da5451d57
Autor:
Yuexiang Zhan, Chuanhai Tu, Huili Jiang, Soottawat Benjakul, Jilong Ni, Kaixuan Dong, Bin Zhang
Publikováno v:
Foods, Vol 11, Iss 23, p 3928 (2022)
This study explored the effects of sous vide (SV) cooking treatments on the physicochemical quality and volatile flavor of half-shell scallop (Chlamys farreri) during 30 d of chilled storage. The vacuum-packed scallop samples were cooked at 70 °C (S
Externí odkaz:
https://doaj.org/article/56646184687a403eae87d5cb8055597e
Publikováno v:
Fishes, Vol 7, Iss 6, p 330 (2022)
Acid-soluble collagen (ASC) is generally extracted by acid solubilization, followed by precipitation and dialysis. Such a process is typically time consuming and tedious, especially for dialysis. A simplified recovery process based on water washing/c
Externí odkaz:
https://doaj.org/article/57a2820e1e174235a4712c7caf3ea12d
Publikováno v:
Journal of Functional Foods, Vol 52, Iss , Pp 81-89 (2019)
Soy whey is a liquid by-product from tofu and soy protein manufacturing, and is usually discarded, leading to environmental pollution. This study investigated the feasibility of transforming soy whey into a novel functional beverage using kombucha co
Externí odkaz:
https://doaj.org/article/c3997c475fa04a81a5969087a08ce9af
Publikováno v:
Foods, Vol 9, Iss 3, p 299 (2020)
In this study, a multi-starters fermentation system involved lactic acid bacteria and yeasts was applied to obtain a novel acidified goat milk (AGM). Significant differences were found in the volatile flavor profile among goat milk, goat yogurt, and
Externí odkaz:
https://doaj.org/article/c9939633aca24b7fb7f21b448ad2304e