Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Chunji Dai"'
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology. 26:303-314
Exopolysaccharides (EPS) can not only give food a unique texture but also has antioxidant capacities. To select the medium composition that influences the yield and antioxidative activity of EPS, Plackett–Burman (PB) design was employed to appraise
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56de323663da64a82941f223cb1b1198
https://doi.org/10.2478/aucft-2022-0024
https://doi.org/10.2478/aucft-2022-0024
Publikováno v:
Preparative Biochemistry & Biotechnology. 52:1078-1086
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d4e63bf1eb360c18aaac0be2d2ca199
https://doi.org/10.1080/10826068.2022.2028638
https://doi.org/10.1080/10826068.2022.2028638
Publikováno v:
Acta Scientiarum Polonorum. Technologia Alimentaria. Jul-Sep2024, Vol. 23 Issue 3, p379-398. 20p.
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 25, Iss 1, Pp 115-122 (2021)
Effect of alcalase addition, inoculum size, bacterial ratio, fermentation time and temperature on antioxidant and antihypertensive activities of goat milk fermented by Lactobacillus plantarum L60 and Lactobacillus rhamnosus LR22 was studied by using
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a405ac0f28dd7340e5acbcfd061a8577
https://doi.org/10.2478/aucft-2021-0011
https://doi.org/10.2478/aucft-2021-0011
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 24, Iss 1, Pp 129-138 (2020)
In this research, the surface activity of bacterial supernatant and cell surface was measured by the method of oil drain ring. The influence of 19 kinds of amino acids (Histidine, Threonine, Valine, Isoleucine, Leucine, Phenylalanine, Arginine, Proli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b0aa45d2072262b15d58903c0247f991
https://doaj.org/article/25ab07d46d0543f1b70c32e03e5214c6
https://doaj.org/article/25ab07d46d0543f1b70c32e03e5214c6
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddb0946de43b33cb28c7aa796cff79e5
https://doi.org/10.1111/jfpp.16514
https://doi.org/10.1111/jfpp.16514
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ba1402a58c5ae14b0eef2b94e7af673
https://doi.org/10.1111/jfpp.16475
https://doi.org/10.1111/jfpp.16475
Autor:
Guowei, Shu, Bohao, Li, Chunji, Dai, Li, Chen, Xin, Yang, Zhangteng, Lei, Meng, Zhang, Yuliang, Guo
Publikováno v:
Preparative biochemistrybiotechnology. 52(9)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f4bcc4fdcb619b390157659e1f00d5b2
https://pubmed.ncbi.nlm.nih.gov/35108154
https://pubmed.ncbi.nlm.nih.gov/35108154
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ed4aa3878eb06bdc56c33d965a33932e
https://doi.org/10.2139/ssrn.4171710
https://doi.org/10.2139/ssrn.4171710
Publikováno v:
Acta Universitatis Cibiniensis. Series E: Food Technology, Vol 23, Iss 2, Pp 85-92 (2019)
Biosurfactant attracts people’s attention because of its advantages of green and low toxicity. Lactic acid bacteria are beneficial to human and animal health. In order to make the application of surfactants safer, SDS standard curve was established
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::89b0b5713e389ddec722b837390ed3c9
https://doi.org/10.2478/aucft-2019-0011
https://doi.org/10.2478/aucft-2019-0011