Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Chuanqi Chu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 12, Pp 129-139 (2024)
To investigate the effects of different brine and fermentation methods on the quality characteristics of fermented chili peppers, this study employed four different fermentation methods: Natural fermentation with sterile water, co-inoculation ferment
Externí odkaz:
https://doaj.org/article/81061246acb84d50b69ef13fc2a927e1
Autor:
Yue Xiao, Shiyao Zhang, Xinyu Wang, Xinyi Zhao, Zhijia Liu, Chuanqi Chu, Yanfei Wang, Xiaosong Hu, Junjie Yi
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101581- (2024)
The aroma profile of fermented chili pepper was analyzed using gas chromatography–mass spectrometry (GC–MS) coupled with chromatography-olfactometry (GC-O). A total of 19 aroma-active compounds were detected, exhibiting aroma intensities spanning
Externí odkaz:
https://doaj.org/article/db5856c18ea143889a9fed3fb9bae419
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 753-770 (2024)
Abstract The study aimed to investigate the effect of fermentation brines and containers on the composition and functional dissimilarity of microbiota in fermented chili peppers: pool with fresh brine (PFB), pool with aged brine (PAB), jar with FB, a
Externí odkaz:
https://doaj.org/article/da08156f589c4ce1a339ed383dbfe877
Autor:
Chuanqi Chu, Jinchi Jiang, Leilei Yu, Yiwen Li, Songli Zhang, Wei Zhou, Qun Wang, Jianxin Zhao, Qixiao Zhai, Fengwei Tian, Wei Chen
Publikováno v:
Engineering, Vol 28, Iss , Pp 193-205 (2023)
An increasing number of studies have indicated that gut microbiota and its metabolites are crucial in the development of hyperlipidemia. Bifidobacterium longum (B. longum) CCFM1077 has been shown to have lipid-lowering effects in animals. This study
Externí odkaz:
https://doaj.org/article/4302d61e27334a89a47afef5d877f376
Publikováno v:
Foods, Vol 13, Iss 2, p 294 (2024)
This study aimed to explore the potential of umami peptides for lowering blood glucose. Molecular docking results showed that the peptides LADW and EEAEGT bound to the active amino acid residues of α-glucosidase via hydrogen bonds and Van der Waals
Externí odkaz:
https://doaj.org/article/1d3c8ae3b51b4c82b8240d1d446dfa84
Publikováno v:
Nutrients, Vol 16, Iss 2, p 184 (2024)
Hyperuricemia (HUA) is a prevalent chronic disease, characterized by excessive blood uric acid levels, that poses a significant health risk. In this study, the preventive effects and potential mechanisms of ethanol extracts from Chinese sumac (Rhus c
Externí odkaz:
https://doaj.org/article/3854a7cdb9334eaca3c0c3c372dc4501
Publikováno v:
Nutrients, Vol 15, Iss 18, p 4080 (2023)
This research aimed to probe the potential alleviative effects of ethanol extracts of Chinese sumac (Rhus chinesis Mill.) fruits against type 2 diabetes mellitus (T2DM) in C57BL/6 mice induced by high-fat/high-fructose diet (HFFD) and streptozotocin.
Externí odkaz:
https://doaj.org/article/3757e8378d64434d829a0ce656308fda
Autor:
Leilei Yu, Ruohan Zhao, Chen Wang, Chengcheng Zhang, Chuanqi Chu, Jianxin Zhao, Hao Zhang, Qixiao Zhai, Wei Chen, Heng Zhang, Fengwei Tian
Publikováno v:
Journal of Functional Foods, Vol 99, Iss , Pp 105294- (2022)
This research was to estimate the curative effect of garlic supplement on non-alcoholic fatty liver disease (NAFLD), a total of and five clinical studies (randomized controlled trials (RCTs) and nine preclinical studies was included. The effect size
Externí odkaz:
https://doaj.org/article/6a72b11ca5b0412a8e3e05be6b5fc5d4
Publikováno v:
Journal of Functional Foods, Vol 93, Iss , Pp 105093- (2022)
As the next generation of probiotics, Akkermansia muciniphila has attracted a lot of attention and research because of its probiotic properties. However, it is not on the list of strains that can be added to food in any country, and its sensitivity t
Externí odkaz:
https://doaj.org/article/44ceeac5f7ba4fa7a80d8e14e828ea16
Autor:
Hong Li, Jiang Zhu, Yue Xiao, Shiyao Zhang, Yuwei Sun, Zhijia Liu, Chuanqi Chu, Xiaosong Hu, Junjie Yi
Publikováno v:
Fermentation, Vol 9, Iss 4, p 402 (2023)
The diversity of lactic acid bacteria (LAB) in fermented foods in Yunnan currently lacks large-scale and systematic research. A total of 638 fermented foods were collected from 84 regions in Yunnan for diversity analyses. The results show that the do
Externí odkaz:
https://doaj.org/article/29155aeb381244d4847b5ad274aecadf