Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Cunchao ZHAO"'
Autor:
Xingjiao Jiang, Jiangrui Yang, Lihui Yu, Zhengjiang Zhou, Lijun Yu, Yankai Luo, Linxian Shan, Ruijuan Yang, Haizhen Wang, Xiaocui Du, Qichao Huang, Cunchao Zhao, Yan Liu, Jun Sheng, Chongye Fang
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e34903- (2024)
Improving the number of amino acids and unsaturated fatty acids in the diet is a good way to raise the quality of the meat. Currently, most research on the quality of broiler meat focuses on genetic traits; nevertheless, it is unclear how meat qualit
Externí odkaz:
https://doaj.org/article/5ebf01a6340141739bb8a8d8a32afae6
Autor:
Mingming Wang, Feng Zhang, Chunlei Tan, Si Huang, Hongyu Mu, Kuan Wu, Yinyan Chen, Jun Sheng, Yang Tian, Ya Wang, Cunchao Zhao
Publikováno v:
Molecules, Vol 29, Iss 18, p 4469 (2024)
Non-dairy creamer is a class of microencapsulated powdered fats and oils that are widely used in the food industry. However, the oils used in it are hydrogenated vegetable oils, which contain large amounts of saturated fatty acids and are extremely h
Externí odkaz:
https://doaj.org/article/a14f7530513e4cb7803908314966a14c
Autor:
Mingming Wang, Jun Sheng, Feng Zhang, Chunlei Tan, Si Huang, Hongyu Mu, Kuan Wu, Yinyan Chen, Yang Tian, Chongye Fang, Cunchao Zhao
Publikováno v:
Journal of Functional Foods, Vol 116, Iss , Pp 106151- (2024)
Oils are important high-density energy sources for increasing the amount of metabolizable energy in poultry diets, and reducing the intake of saturated fatty acids (SFA) and increasing the intake of beneficial unsaturated fatty acids (UFA) in feed ar
Externí odkaz:
https://doaj.org/article/57b934f471274f2a9e5527d6210b6e2a
Autor:
Kuan Wu, Wanying Gong, Shiyang Lin, Si Huang, Hongyu Mu, Mingming Wang, Jun Sheng, Cunchao Zhao
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionWith the increasing demand for protein utilization, exploring new protein resources has become a research hotspot. Sacha Inchi Protein (SIP) is a high-quality plant protein extracted from Sacha Inchi meal. This study aimed to investigate
Externí odkaz:
https://doaj.org/article/9a702fa5258f4e29b842d1131ab2d09c
Autor:
Xingjiao Jiang, Jiangrui Yang, Zhengjiang Zhou, Lihui Yu, Lijun Yu, Jun He, Kun Zhu, Yankai Luo, Haizhen Wang, Xiaocui Du, Qichao Huang, Cunchao Zhao, Yan Liu, Chongye Fang
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100938- (2023)
Moringa oleifera addition to animal diets can improve the growth performance, intestinal health, and immunity of animals, without adverse effects. We investigated the effects of Moringa oleifera on the growth performance, meat quality, and intestinal
Externí odkaz:
https://doaj.org/article/c901b80ee1d644459287a47f35b339e6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 275-282 (2022)
In order to realize the high-value utilization of passion fruit peel, this study used passion fruit peel as the main raw material to develop a preserved fruit product with the characteristic flavor of passion fruit. Taking sensory score as the main e
Externí odkaz:
https://doaj.org/article/1756c36128fc4fae875dc64c153c667c
Autor:
Chunlei Tan, Yang Tian, Liang Tao, Jing Xie, Mingming Wang, Feng Zhang, Zhijin Yu, Jun Sheng, Cunchao Zhao
Publikováno v:
Molecules, Vol 29, Iss 5, p 1099 (2024)
Milk fat is a premium nutritional health product, yet there is a lack of high-fat dairy products for daily consumption in the current market. This study investigated the influence of different milk fat contents on the physicochemical and textural pro
Externí odkaz:
https://doaj.org/article/c5b9ac5ad3874edb8919ba44fc6ee812
Autor:
Hongyu Mu, Tianyi Dai, Si Huang, Kuan Wu, Mingming Wang, Chunlei Tan, Feng Zhang, Jun Sheng, Cunchao Zhao
Publikováno v:
Foods, Vol 13, Iss 3, p 400 (2024)
In recent years, green and healthy foods have attracted much attention. Plant-based foods have become an alternative to animal-derived foods. In this study, we used walnut and purple rice as the primary raw materials to produce a fermented plant drin
Externí odkaz:
https://doaj.org/article/34eb0c09688b4258aae4c9372eeb166d
Publikováno v:
Foods, Vol 12, Iss 15, p 2821 (2023)
Aroma is one of the most fascinating and least-known mysteries of Baijiu research. The volatile compounds (VOCs) of potato wine were evaluated by sensory omics techniques in order to comprehend their overall flavor characteristics and investigate the
Externí odkaz:
https://doaj.org/article/409aa410de404e44be8baa647f15797f
Autor:
Min Yang, Liang Tao, Zilin Wang, Lingfei Li, Junyi Luo, Kuannu Pai, Weitong Li, Cunchao Zhao, Jun Sheng, Yang Tian
Publikováno v:
Molecules, Vol 28, Iss 10, p 4104 (2023)
Exposure to ultraviolet light can cause oxidative damage and accelerate skin aging and is one of the main causes of skin aging. Peach gum polysaccharide (PG) is a natural edible plant component that has many biological activities, such as regulating
Externí odkaz:
https://doaj.org/article/0254529d37ef4579bbab31dd5db01dcd