Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Haizhen, Mo"'
Autor:
Shurui Peng, Lishan Yao, Xiaolin Zhu, Wei Ge, Jiakun Deng, Hongbo Li, Dan Xu, Liangbin Hu, Haizhen Mo
Publikováno v:
Ultrasonics Sonochemistry, Vol 111, Iss , Pp 107080- (2024)
Ultrasound (US) as a sustainable non-thermal sterilization technology that is employed either independently alone or in combination with other processing methods to eliminate food-borne pathogens in the food industry. In the present study, the synerg
Externí odkaz:
https://doaj.org/article/96940eaab65848aaaea35db28cdc3700
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 441-448 (2023)
Edible fungi were rich in nutrients and were potential sources of high-quality protein. In this study, nutritional components such as moisture, ash, protein, total sugar and L-ergothione in 18 kinds of edible fungi were analyzed, and headspace solid
Externí odkaz:
https://doaj.org/article/1c5a3528406243cda2f7e85fc7a06c15
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 70-80 (2023)
The white Hypsizygus marmoreu has good flavor and nutrition, and is rich in protein. To fully develop the white Hypsizygus marmoreu protein resources, protein was extracted by traditional alkali method and ultrasonic assisted method. The protein’s
Externí odkaz:
https://doaj.org/article/46c0f5f6189541d69c801c286318e176
Publikováno v:
Foods, Vol 13, Iss 10, p 1473 (2024)
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epider
Externí odkaz:
https://doaj.org/article/55d7282795c241e7ad898409009d536a
Autor:
Dan Xu, Xuebing Xing, Bimal Chitrakar, Hongbo Li, Liangbin Hu, Jiayi Zhang, Xiaolin Zhu, Lishan Yao, Subrot Hati, Zhenbin Liu, Haizhen Mo
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100849- (2023)
Pickering emulsion gel (PEG) stabilized by the protein extracted from the by-product of Hypsizygus marmoreus, combining with xanthan gum (XG), was formulated as 3D printing ink. Hydrogen bonds are formed in XG/protein hybrid particles. Afterwards, PE
Externí odkaz:
https://doaj.org/article/2f3d608e83d446138cd9dc704d3dce3c
Publikováno v:
Foods, Vol 12, Iss 24, p 4394 (2023)
Ready-to-eat kiwifruit has gained significant market value in recent years due to its convenience and the increasing consumer demand for healthy ready-to-eat snacks. The volatile compound content (VOC) in ready-to-eat kiwifruit is a crucial factor de
Externí odkaz:
https://doaj.org/article/a8fe85f8532348ceb90fb5486ee0f3f0
Autor:
Yunxia LIANG, Suya XIE, Hongbo LI, Xiaoyong ZHANG, Dan XU, Haizhen MO, Zhenbin LIU, Liangbin HU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 251-257 (2022)
In order to improve yak bone utilization rate and realize high-value utilization, the lipid composition and physicochemical parameters of yak bone were determined and analyzed by GC-MS and IUPAC method. A total of 20 fatty acids were detected by lipi
Externí odkaz:
https://doaj.org/article/30809efa68fc403c9f96f9cfd0cb4e07
Autor:
Xiaolin Zhu, Han Yan, Zhenkun Cui, Hongbo Li, Wei Zhou, Zhenbin Liu, Hao Zhang, Tatiana Manoli, Haizhen Mo, Liangbin Hu
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106389- (2023)
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely
Externí odkaz:
https://doaj.org/article/e8ab0eac8d1f43eebe8021008a16f0bc
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100554- (2023)
Numerous counterfeit vintage Baijiu are widely distributed in the market driven by economic interest which disturb the market economic rules and damage the reputation of particular Baijiu brand. Found on the situation, the Baijiu system variation dur
Externí odkaz:
https://doaj.org/article/af633853575e4d978b8b7f5b890953c7
Publikováno v:
Foods, Vol 12, Iss 19, p 3634 (2023)
Lipids are crucial components for the maintenance oof normal structure and function in the nervous system. Elucidating the diversity of lipids in spinal cords may contribute to our understanding of neurodevelopment. This study comprehensively analyze
Externí odkaz:
https://doaj.org/article/fb8d121379a848edb05804e0344fd1b5