Zobrazeno 1 - 10
of 431
pro vyhledávání: '"Fang Geng"'
Autor:
Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang, Xiang Huang, Yongyan Wu, Fang Geng, Qun Huang, Mingzheng Huang, Xiefei Li
Publikováno v:
Poultry Science, Vol 103, Iss 6, Pp 103697- (2024)
ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated
Externí odkaz:
https://doaj.org/article/c1f2cf77a9744e8090795c404784fe68
Publikováno v:
HortScience, Vol 59, Iss 7 (2024)
Based on the International Camellia Register (ICR), an analysis of 1616 cultivars of Sasanqua that were registered in 2022 and earlier was conducted. This analysis focused on the resource and biological characteristics of the cultivars. Additionally,
Externí odkaz:
https://doaj.org/article/d6d4d4a533134a34b08047cfdfc8cb62
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103659- (2024)
ABSTRACT: Micro-organisms on the eggshell surface of affect the quality of the egg. Sometimes, these microbes even pose a serious threat to the health of the egg's consumer. Bacterial 16S rDNA and fungal internal transcribed spacer region were sequen
Externí odkaz:
https://doaj.org/article/8aac75c7354d4761a3b16b5a77764dec
Publikováno v:
Poultry Science, Vol 103, Iss 5, Pp 103629- (2024)
ABSTRACT: Chicken egg chalaza (CLZ) is a natural colloidal structure in eggs that exists as an egg yolk stabilizer and is similar in composition to egg white. In this study, the proteome, phosphoproteome, and N-glycoproteome of CLZ were characterized
Externí odkaz:
https://doaj.org/article/5715b84ab4bc4731afb1bd23c2ab2cfa
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 392-400 (2024)
Phlorizin (PHL) is a natural compound with strong antioxidant properties mainly found in apples. In this paper, the interaction mechanism of PHL with pepsin and trypsin was comparatively evaluated by computer simulation, fluorescence spectra, circula
Externí odkaz:
https://doaj.org/article/9b4e7ade497a4da5b058bcc87948ef96
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 198-210 (2024)
To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham, sensory attributes, physicochemical parameters, total volatile basic nitrogen (TVBN), microorganism community and biogenic amines of Rugao
Externí odkaz:
https://doaj.org/article/aed430a903bb441bbd16b2561de88e4b
Autor:
Renyou Gan, Yi Liu, Hang Li, Yu Xia, Huan Guo, Fang Geng, Qiguo Zhuang, Huabin Li, Dingtao Wu
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 27-49 (2024)
Polymethoxyflavones (PMFs) are a type of uncommon dietary flavonoids, characterized by more than one methoxy group, which exist in limited plant species, like Citrus species and Kaempferia parviflora. In addition, different PMFs, such as nobiletin, s
Externí odkaz:
https://doaj.org/article/c5a91043d2e245529b0f86758cb683bb
Autor:
Putri Widyanti Harlina, Vevi Maritha, Fang Geng, Edy Subroto, Tri Yuliana, Raheel Shahzad, Jing Sun
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3115-3136 (2023)
ABSTRACTLipidomics is a rapidly expanding field of study that provides a comprehensive approach to the analysis of lipids in meat and fish food products. Lipidomics has become an important tool for evaluating the functional quality of animal and fish
Externí odkaz:
https://doaj.org/article/56209af9ec954f0894240841ede0d284
Autor:
Vevi Maritha, Putri Widyanti Harlina, Ida Musfiroh, Mohamad Rafi, Fang Geng, Muchtaridi Muchtaridi
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3148-3159 (2023)
ABSTRACTThe demand for authentic meat has increased due to the growing consumption of halal meat. In this study, a combined metabolomics and chemometrics approach was employed to authenticate beef and pork samples from specific muscle groups. By usin
Externí odkaz:
https://doaj.org/article/36a3ff36e6134330a91c74d25c91b665
Autor:
Yongyan Wu, Xiaole Xiang, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo, Qun Huang, Yan Zhou
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106746- (2024)
The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality v
Externí odkaz:
https://doaj.org/article/e186a4a28a8c467999ce6eb9c8c35951