Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Chunjian Wu"'
Publikováno v:
ACS Central Science, Vol 9, Iss 12, Pp 2358-2368 (2023)
Externí odkaz:
https://doaj.org/article/694a1cf14fa3420da711e5c4862cd8af
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 2, Pp 221-230 (2021)
The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lac
Externí odkaz:
https://doaj.org/article/a877505583b24e78bc620645113194ec
Publikováno v:
ACS Omega, Vol 6, Iss 13, Pp 9141-9152 (2021)
Externí odkaz:
https://doaj.org/article/906b8aac79cc41189dd44e0e5ec2be11
Publikováno v:
Critical Reviews in Food Science and Nutrition. 63:2277-2317
The bitterness of foodstuffs is often associated with toxicity, which negatively influences product acceptability. However, bitter compounds have many benefits, and a slight bitter taste is sometimes favored. In this review, we summarize the methods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::beab71e9270e71e7b88a6646d7403c87
https://doi.org/10.1080/10408398.2021.1973956
https://doi.org/10.1080/10408398.2021.1973956
Publikováno v:
ACS Omega, Vol 6, Iss 13, Pp 9141-9152 (2021)
ACS Omega
ACS Omega
Soybean oil deodorizer distillate (SODD) is well recognized as a good source of both biodiesel and high-value bioactive compounds of tocopherols, squalene, and phytosterols. To achieve a one-step synthesis of biodiesel and recovery of bioactive compo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e76ee0d617b9d0071285f6366c28783a
https://doi.org/10.1021/acsomega.1c00333
https://doi.org/10.1021/acsomega.1c00333
Publikováno v:
Flavour and Fragrance Journal. 36:404-411
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cb6091c667407c843d2da32cf619db9
https://doi.org/10.1002/ffj.3652
https://doi.org/10.1002/ffj.3652
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 2, Pp 221-230 (2021)
The stewed pork balls with brown sauce (SPB-BS) in China is well known for its delicacy and preferred by consumers. Maillard reaction (MR) is widespread in SPB-BS due to the use of sugar, meat and sauce in the thermal process. However, there is a lac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8852b22cc3f7f9e45634c2d5fb478dab
https://doi.org/10.1016/j.fshw.2021.02.012
https://doi.org/10.1016/j.fshw.2021.02.012
Publikováno v:
Food Control. 105:64-70
An ultra-performance liquid chromatography-tandem mass spectrometry method was developed and validated for the simultaneous analysis of 4(5)-methylimidazole (4-MI) and acrylamide (AA) in biscuit products. The samples were extracted with methanol foll
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::437986a784234c5c70f88f8bb8ba0ca0
https://doi.org/10.1016/j.foodcont.2019.04.039
https://doi.org/10.1016/j.foodcont.2019.04.039
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:9050-9059
The control of 2,3-dihydro-3,5-dihydroxy-6-methyl-4(H)-pyran-4-one (DDMP) formation in the Maillard reaction is important to improve the thermally treated food quality as a result of its intense bitterness and potential toxicity. In this work, phenol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7c0ffa4bf2f45ca216996dc90792312
https://doi.org/10.1021/acs.jafc.9b01182
https://doi.org/10.1021/acs.jafc.9b01182
Publikováno v:
Journal of Chromatography A. 1596:1-7
The presence of potential carcinogen 4(5)-Methylimidazole (4-MeI) in foods causes much concern, stressing the need of a sensitive determination means. Here, we proposed a high-sensitivity method to determine 4-MeI in biscuits using dansyl chloride de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6390e2f78f3cc4f846c872f51b56a955
https://doi.org/10.1016/j.chroma.2019.02.061
https://doi.org/10.1016/j.chroma.2019.02.061