Zobrazeno 1 - 10
of 75
pro vyhledávání: '"GUANG-HONG ZHOU"'
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1749-1764 (2024)
Abstract Salmonella Enteritidis is a foodborne enteric pathogen that infects humans and animals, and bacterial small RNAs (sRNAs) have been found to play critical roles in the virulence of Salmonella. However, the specific mechanism by which sRNAs co
Externí odkaz:
https://doaj.org/article/9d90fc31149c4fad90f06b74ba5d7730
Publikováno v:
Microbiology Spectrum, Vol 11, Iss 1 (2023)
ABSTRACT Salmonella enterica serovar Enteritidis is a common foodborne pathogen that infects both humans and animals. The S. Enteritidis virulence regulation network remains largely incomplete, and knowledge regarding the specific virulence phenotype
Externí odkaz:
https://doaj.org/article/d1ca443b4b0a406ca469ec305e6130d5
Autor:
Yan-Yan Zheng, Ze-Nan Hu, Zheng Liu, Yi-Chen Jiang, Ren-Peng Guo, Shi-Jie Ding, Guang-Hong Zhou
Publikováno v:
Foods, Vol 12, Iss 14, p 2682 (2023)
Cultured meat is one of the meat substitutes produced through tissue engineering and other technologies. Large-scale cell culture is the key for cultured meat products to enter the market. Therefore, this study is aimed to explore the effect of long-
Externí odkaz:
https://doaj.org/article/6598200757e2484bb6a6268791993698
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 420-433 (2020)
This research was undertaken to investigate the cooking properties, lipid oxidation, fatty acid profile, texture, and rheological behavior of fat-reduced frankfurter containing whole banana flour (WBF), pulp banana flour (BPF), and peel banana flour
Externí odkaz:
https://doaj.org/article/634a7d7eed7d4243a0ef88a28c956239
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 347-354 (2019)
This study was conducted to screen the lactic acid bacteria (LAB) with admirable technological properties and high protease activity from traditional Chinese fermented sausages, and to investigate the effects of LAB on the antioxidant activity of pep
Externí odkaz:
https://doaj.org/article/8f83914777924d52b4b40be9eb0fada6
Autor:
Chang-Yu Zhou, Jin-Xuan Cao, Xin-Bo Zhuang, Yun Bai, Chun-Bao Li, Xing-Lian Xu, Guang-Hong Zhou
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 78-86 (2019)
The present study aimed to evaluate structure and digestibility of dry-cured ham in relation to different cooking temperatures (70, 100 and 120°C), and further assess the relationship between structure and digestibility. The secondary structure anal
Externí odkaz:
https://doaj.org/article/6b79d24e59644e13a098d53e978f73aa
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 892-899 (2019)
The effects of different concentration of flaxseed gum (FG) (0.1–0.5%, w/w) on the stability of soybean oil emulsion were studied by particle size, rheological properties, creaming stability and nuclear magnetic resonance (NMR). Results showed that
Externí odkaz:
https://doaj.org/article/f94e895b9dd94d5aaeb98b8d28acbbe0
Publikováno v:
Journal of Integrative Agriculture, Vol 11, Iss 8, Pp 1384-1390 (2012)
Pale, soft, exudative-like (PSE-like) broiler muscle is a growing problem for meat industry all over the world. However, limited studies have been made to assess broiler meat quality in China. The aim of this study was to investigate the characterist
Externí odkaz:
https://doaj.org/article/191444902d054a71ad0320f3fb828d24
Publikováno v:
Applied Sciences, Vol 8, Iss 4, p 569 (2018)
Ceramic coatings containing hydroxyapatite (HA) were fabricated on a biodegradable Mg66Zn29Ca5 magnesium alloy through micro-arc oxidation by adding HA particles into the electrolytes. The phase composition and surface morphology of the coatings were
Externí odkaz:
https://doaj.org/article/35bdbf9c27f347998ed04979f4669275
Publikováno v:
Antioxidants, Vol 5, Iss 3, p 32 (2016)
Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products
Externí odkaz:
https://doaj.org/article/2b2255394ef54f3caf705eec61d902a7