Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Haixi, You"'
Autor:
Siwang Peng, Yiju Li, Huan Liu, Yuanrong Tuo, Jiamin Dang, Wei Wang, Haixi You, Shuangkui Du, Liying Wang, Long Ding
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101441- (2024)
This study aimed to investigate the effects of germination and roasting on the flavor of quinoa. Firstly, the aroma of quinoa and germinated quinoa roasted under different conditions was analyzed using sensory evaluation and electronic nose (E-nose).
Externí odkaz:
https://doaj.org/article/330ec9fbc78e4c5abddd31a977dbe912
Identification and Characterization of Dipeptidyl Peptidase-IV Inhibitory Peptides from Oat Proteins
Publikováno v:
Foods, Vol 11, Iss 10, p 1406 (2022)
In this study, flavourzyme, papain, neutrase, and alcalase, as well as gastrointestinal digestion simulated with pepsin and pancreatin, were used to hydrolyze oat protein, and the dipeptidyl peptidase-IV (DPP-IV) inhibitory activities of the oat prot
Externí odkaz:
https://doaj.org/article/85733538f76940d6b6d5f6348acf99c5
Publikováno v:
International Journal of Biological Macromolecules. 238:124202
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be36dce16dd4e116ef365a199d856138
https://doi.org/10.1016/j.ijbiomac.2023.124202
https://doi.org/10.1016/j.ijbiomac.2023.124202
Publikováno v:
Food Research International. 156:111176
The objective of this study was to investigate the dipeptidyl peptidase IV (DPP-IV) inhibitory properties of quinoa protein-derived peptides. After germination, quinoa protein was extracted and then hydrolyzed by different enzymes such as papain, Alc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33751b54f626bcddc2882be941fd00e3
https://doi.org/10.1016/j.foodres.2022.111176
https://doi.org/10.1016/j.foodres.2022.111176
Autor:
Haixi You, Yu Zhang, Tianliang Wu, Juanrui Li, Liying Wang, Zhipeng Yu, Jingbo Liu, Xuebo Liu, Long Ding
Publikováno v:
LWT. 160:113255
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ebb524fff0681d93d585d5e20130e248
https://doi.org/10.1016/j.lwt.2022.113255
https://doi.org/10.1016/j.lwt.2022.113255
Publikováno v:
Journal of Cereal Science. 103:103396
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b30ce90d935ac6c3f2932db6193e744
https://doi.org/10.1016/j.jcs.2021.103396
https://doi.org/10.1016/j.jcs.2021.103396
Publikováno v:
RSC Advances. 6:71295-71304
The antioxidant and anti-hypertension properties of rice peptides following hydrolysis by proteolytic enzymes have been investigated previously, but the anti-inflammatory and immune characteristics have not been fully explored. In this study, we inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d116e7bb83384b8e6b222a0ad8f4b33e
https://doi.org/10.1039/c6ra08927e
https://doi.org/10.1039/c6ra08927e