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Akademický článek

Antibacterial Mechanism of Cinnamon Essential Oil Nanoemulsion against Pseudomonas deceptionensis CM2 Based on Non-targeted Metabolomics

Autor: Dianbo ZHAO, Yanqing MA, Shaodan WANG, Wenwen WANG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 17, Pp 168-175 (2023)

Objective: To investigate the underlying mechanism of cinnamon essential oil nanoemulsion (CON)-induced inactivation of Pseudomonas deceptionensis CM2 with the non-targeted metabolomics approaches. Methods: P. deceptionensis CM2 was treated with CON

Externí odkaz: https://doaj.org/article/214eadb4c702423e8cf98a5e3e1449e8

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Akademický článek

Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2

Autor: Dianbo Zhao, Yanqing Ma, Wenwen Wang, Qisen Xiang

Publikováno v: Heliyon, Vol 9, Iss 9, Pp e19582- (2023)

This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P. deceptionensis C

Externí odkaz: https://doaj.org/article/b7f6d62f94d84ac481aad824f1f92459

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Akademický článek

Research Progress on Quality Detection of Livestock and Poultry Meat Based on Machine Vision, Hyperspectral and Multi-Source Information Fusion Technologies

Autor: Zeyu Xu, Yu Han, Dianbo Zhao, Ke Li, Junguang Li, Junyi Dong, Wenbo Shi, Huijuan Zhao, Yanhong Bai

Publikováno v: Foods, Vol 13, Iss 3, p 469 (2024)

Presently, the traditional methods employed for detecting livestock and poultry meat predominantly involve sensory evaluation conducted by humans, chemical index detection, and microbial detection. While these methods demonstrate commendable accuracy

Externí odkaz: https://doaj.org/article/ff811985a3b547ff9a2dc194a6941bb2

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Akademický článek

Synergistic Inactivation Effects and Mechanisms of Plasma-Activated Water Combined with Phenyllactic Acid against Escherichia coli O157:H7

Autor: Dianbo ZHAO, Shaodan WANG, Kaixi ZHENG, Qisen XIANG, Bohua WANG, Qifan ZHANG

Publikováno v: Shipin gongye ke-ji, Vol 43, Iss 14, Pp 138-143 (2022)

The present study aimed to elucidate the antibacterial effect and underlying mechanisms of plasma-activated water (PAW) combined with phenyllactic acid (PLA) against Escherichia coli O157:H7. The inactivation effects of PAW and PLA on E. coli O157:H7

Externí odkaz: https://doaj.org/article/c2f5637230b54074b16b5f9e817001be

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Akademický článek

The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

Autor: Dianbo Zhao, Yanfang Zhou, Lixue Sun, Jinfeng Tian, Qisen Xiang, Ke Li

Publikováno v: Foods, Vol 12, Iss 19, p 3629 (2023)

In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying propertie

Externí odkaz: https://doaj.org/article/9ce22e2e21724ca79cf04ad113b2afca

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Akademický článek

Research Progress on Low Damage Grasping of Fruit, Vegetable and Meat Raw Materials

Autor: Zeyu Xu, Wenbo Shi, Dianbo Zhao, Ke Li, Junguang Li, Junyi Dong, Yu Han, Jiansheng Zhao, Yanhong Bai

Publikováno v: Foods, Vol 12, Iss 18, p 3451 (2023)

The sorting and processing of food raw materials is an important step in the food production process, and the quality of the sorting operation can directly or indirectly affect the quality of the product. In order to improve production efficiency and

Externí odkaz: https://doaj.org/article/1cd220521c254c39be17227eb6ff9817

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Akademický článek

Effect of Chickpea Dietary Fiber on the Emulsion Gel Properties of Pork Myofibrillar Protein

Autor: Dianbo Zhao, Shuliang Yan, Jialei Liu, Xi Jiang, Junguang Li, Yuntao Wang, Jiansheng Zhao, Yanhong Bai

Publikováno v: Foods, Vol 12, Iss 13, p 2597 (2023)

In this study, the effect of chickpea dietary fiber (CDF) concentration (0%, 0.4%, 0.8%, 1.2%, 1.6%, and 2.0%) on emulsion gel properties of myofibrillar protein (MP) was investigated. It was found that the emulsifying activity index (EAI) and emulsi

Externí odkaz: https://doaj.org/article/1d50f43c6e58407caf85fabf34e0a2f0

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