Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Cunkuan Shen"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 83-90 (2024)
Objective: This study aimed to investigate the impact of different ultrasonic power and time pretreatments on the structures and gel properties of the flaxseed gum and soybean protein isolate composite gel induced by TG enzyme. Methods: The structura
Externí odkaz:
https://doaj.org/article/c12f49a7752d4b0c8599f6c4e95d6936
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 168-174 (2024)
Immunomodulatory peptide was prepared from Thunnus albacores meat assisted by ultrasonic wave. Trypsin was found to be the most suitable protease based on the relative proliferation rate of mouse macrophages. The hydrolysis conditions were determined
Externí odkaz:
https://doaj.org/article/06a657e50dc344859db13637efaabc9b
Publikováno v:
Journal of the Faculty of Agriculture, Kyushu University. 66:45-52
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::766f17c7c5f36ebc3684cae311d52dd7
https://doi.org/10.5109/4363550
https://doi.org/10.5109/4363550
Autor:
Tahir, Noor Mohammadi, Cunkuan, Shen, Yuncheng, Li, Mahmoud Gamaleldin, Zayda, Jun, Sato, Yoshimitsu, Masuda, Ken-Ichi, Honjoh, Takahisa, Miyamoto
Publikováno v:
International Journal of Food Microbiology. 380:109886
Clostridium perfringens is a major cause of foodborne disease in developed countries. The aim of this study was to isolate and characterize phages specific to C. perfringens to evaluate the most efficient phage cocktail for the biocontrol of C. perfr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba03eb3a526233d19340ba6c803acdef
https://doi.org/10.1016/j.ijfoodmicro.2022.109886
https://doi.org/10.1016/j.ijfoodmicro.2022.109886
Autor:
Cunkuan, Shen, Yunzhi, Lin, Tahir Noor, Mohammadi, Yoshimitsu, Masuda, Ken-Ichi, Honjoh, Takahisa, Miyamoto
Publikováno v:
International Journal of Food Microbiology. 378:109802
Salmonella enterica subsp. enterica serotype Typhimurium (S. Typhimurium) is one of the most prevalent foodborne pathogens responsible for food poisoning and is spread through the consumption of contaminated poultry products. In this study, four anti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ffca57cd7deaabff6dc4763f79a32ebf
https://doi.org/10.1016/j.ijfoodmicro.2022.109802
https://doi.org/10.1016/j.ijfoodmicro.2022.109802
Autor:
Cunkuan Shen, Yuncheng Li, Mahmoud Gamaleldin Zayda, Yoshimitsu Masuda, Jun Sato, Ken-ichi Honjoh, Takahisa Miyamoto, Tahir Noor Mohammadi
Publikováno v:
International journal of food microbiology. 361
Clostridium perfringens is one of the most important foodborne pathogens in developed countries. It causes severe food poisoning outbreaks worldwide, along with mortality and economic losses. Recently, bacteriophages have been investigated as an alte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d38231b81d0157cf08ce5c89a586799
https://pubmed.ncbi.nlm.nih.gov/34742146
https://pubmed.ncbi.nlm.nih.gov/34742146
Publikováno v:
Access Microbiology. 2
Background: Biofilm is defined as a community where bacterial cells encased in a matrix of extracellular polymeric substances adhere to each other and/or to a surface. In food industry, foodborne pathogens like Salmonella are capable of forming biofi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b32dda67492e917e24a5f7eafd8411a8
https://doi.org/10.1099/acmi.fis2019.po0110
https://doi.org/10.1099/acmi.fis2019.po0110
Publikováno v:
Drying Technology. 36:374-382
A novel processing method of potato flour with a low starch gelatinization degree was realized by flash drying technique. Starch gelatinization degree, pasting properties, thermal characteristics, ...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24f7236fd2e8070cd6a51b947631edc1
https://doi.org/10.1080/07373937.2017.1370716
https://doi.org/10.1080/07373937.2017.1370716
Autor:
Cunkuan Shen, Guo Jingxuan, Yanan Li, Ren Wang, Yongfu Li, Xiaohu Luo, Zhengxing Chen, Li Wang
Publikováno v:
Cereal Chemistry Journal. 93:593-598
The effects of rice flour on the physicochemical properties of the raw material system and the quality of extruded potato–rice noodles were studied. The results demonstrated that the amylose content, pasting viscosities, storage modulus (G′), and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::55234e894a90db9a239ab6dfd159f4bb
https://doi.org/10.1094/cchem-05-16-0147-r
https://doi.org/10.1094/cchem-05-16-0147-r
Autor:
Hung Hsin Huang, Yu Zhang, Hoang Minh Duc, Cunkuan Shen, Takahisa Miyamoto, Yoshimitsu Masuda, Jun Sato, Ken-ichi Honjoh, Kumiko Shigemura
Publikováno v:
LWT. 134:109945
This study describes the characterization of bacteriophage FP43, active against pathogenic and non-pathogenic strains of Escherichia coli, and its ability to inhibit and remove a mixed biofilm of enterohemorrhagic E. coli O157:H7 and O91:H-. Phage FP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1dc76cc3378e52c251cecd9bcbd6c89
https://doi.org/10.1016/j.lwt.2020.109945
https://doi.org/10.1016/j.lwt.2020.109945