Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Fan Bing Meng"'
Autor:
Li-Shi Jiang, Yun-Cheng Li, Fu-Xu Zheng, Meng-Jiao Zhang, Wen-Xuan Zheng, Da-Yu Liu, Fan-Bing Meng
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101735- (2024)
Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, Lactiplantibacillus plantarum and gallic acid (KGX) were applied to pr
Externí odkaz:
https://doaj.org/article/849015eb1d0f4bc7a0f7740ac3eb92c4
Autor:
Hong-Xian Zhang, Fan-Bing Meng, Yu-Nong Zhou, Su-Qin Luo, Qiang Yang, Yun-Cheng Li, Da-Yu Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101637- (2024)
The effects of dry-salted and salt-fermented processing on the physicochemical characteristics and microbial communities of Yacai were systematically investigated. The results showed that the contents of total acid, amino acid nitrogen (AAN) and nitr
Externí odkaz:
https://doaj.org/article/4ed93a05ec154ff8b0e33c47ea24d5d7
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Lactobacillus plantarum is a functional probiotic and could be used in yogurt fermentation to improve the function and flavor. However, L. plantarum has relatively poor acid resistance, and cell viability gradually decreases as pH decreases during yo
Externí odkaz:
https://doaj.org/article/c44bf1a028cb4e8aab2a0f37237ea9af
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention for their bioactive properties, such as antibacterial and antioxidant properties, but their vola
Externí odkaz:
https://doaj.org/article/b3757f9946ce4a2db36025ce483091b8
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100675- (2023)
Honeysuckle leaves are rich in bioactive ingredients, but often considered as agro-wastes. In this study, honeysuckle leaf extract (HLE) was added to the carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film (CMKH). Compar
Externí odkaz:
https://doaj.org/article/413392adaed34913a61374bde94c4fde
Publikováno v:
Foods, Vol 13, Iss 1, p 34 (2023)
It is very important to evaluate the immunotoxicity and molecular mechanisms of pesticides. In this study, difenoconazole and chlorothalonil were evaluated for immunotoxicity by using the human Jurkat T-cell line, and the EC50 were 24.66 and 1.17 mg/
Externí odkaz:
https://doaj.org/article/3add80f4fa7b4e5b93b1d6dbd36a466f
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100546- (2023)
Chlorogenic acid (CA) has a wide range of biological activities but the chemical structure is extremely unstable. In this study, CA was grafted onto a soluble oat β-glucan (OβGH) to improve the stability. Although the crystallinity and thermal stab
Externí odkaz:
https://doaj.org/article/063da8558a8e467985a5dfb1da1b220c
Autor:
Yun-Cheng Li, Shu-Yan Liu, Fan-Bing Meng, Shu-Hui Xu, Jing Qiu, Yong-Zhong Qian, Yan-Yang Xu, Yun Li
Publikováno v:
Foods, Vol 11, Iss 23, p 3848 (2022)
Dimethomorph (DMM) is a broad-spectrum fungicide used globally in agricultural production, but little is known regarding the immunotoxicity of DMM in humans. In this study, the immunotoxicity of DMM on human Jurkat T cells was evaluated in vitro. The
Externí odkaz:
https://doaj.org/article/156cd73852c4463cbba53e64ddb4d904
Publikováno v:
Foods, Vol 11, Iss 10, p 1510 (2022)
Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because of their strong volatility and easily oxidized. Encapsulation of
Externí odkaz:
https://doaj.org/article/7c355c064594447186a513e4ec9452df
Publikováno v:
Journal of the Science of Food and Agriculture. 102:4218-4228
Rabbit meat is a good edible meat source with high nutritional values. Cooking has a significant impact on the edible properties, nutritional qualities and flavor characteristics of meat. Studying the effect of cooking methods on rabbit meat qualitie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::122f8ccc18408e266082cc715f2c3538
https://doi.org/10.1002/jsfa.11773
https://doi.org/10.1002/jsfa.11773