Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Hanju SUN"'
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 2, Pp 71-81 (2023)
Sesame seeds are a healthy food ingredient and an oil crop for sesame oil production; however, it has recently been recognized as an essential allergenic food by FAO/WHO. This research investigated the relationship between the hot air roasting proces
Externí odkaz:
https://doaj.org/article/4bad78792ec34884b193857c3b6d02bf
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 238-245 (2022)
The low-fat stabilized compound sesame paste was prepared with pure sesame paste and chia seed extract as the main raw materials, and with monoglyceride and sucrose ester as emulsifier. Taking centrifugal oil yield and hardness as evaluation indicato
Externí odkaz:
https://doaj.org/article/3fec0b3610bf41f8b8b91c7b3eeafebd
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
During food processing, especially heating, the flavor and color of food change to a great extent due to Maillard reaction (MR). MR is a natural process for improving the flavor in various model systems and food products. Maillard reaction Products (
Externí odkaz:
https://doaj.org/article/5de47785634140ccad978fb6fde847c8
Autor:
Haoshuang Chen, Shudong He, Hanju Sun, Qiuyang Li, Kuan Gao, Xinya Miao, Jie Xiang, Xiongjie Wu, Longmei Gao, Yi Zhang
Publikováno v:
Separations, Vol 10, Iss 2, p 90 (2023)
The methods of hot water extraction and ultrasound-assisted enzymatic treatment were applied for extracting the soluble dietary fiber from the glutinous rice bran in the study. Based on the single factor experiment for the hot water method, the optim
Externí odkaz:
https://doaj.org/article/e2be3315754d4b5883425cab47d373fb
Publikováno v:
Molecules, Vol 27, Iss 24, p 8857 (2022)
The low-temperature roasting of sesame oil has become increasingly popular because of its nutritional benefits; however, the flavor is reduced. In order to improve the quality of sesame oil without exogenous addition, sesame meal was hydrolyzed and f
Externí odkaz:
https://doaj.org/article/3ba0c017beb440f88b2a530bd7aa9d41
Autor:
Zuoyong Zhang, Shudong He, Xiaodong Cao, Yongkang Ye, Liu Yang, Junhui Wang, Haiyan Liu, Hanju Sun
Publikováno v:
Journal of Functional Foods, Vol 65, Iss , Pp 103729- (2020)
Soybean peptides Maillard reaction products (SMRPs) as a flavor enhancer were prepared to investigate its potential prebiotic activities on modulating gut microbiota to alleviate aging-related disorders in d-galactose-induced ICR mice. The mice were
Externí odkaz:
https://doaj.org/article/2fe8e40203684f24a73901fc53a0d320
Autor:
Shudong He, Jinlong Zhao, Walid Elfalleh, Mohamed Jemaà, Hanju Sun, Xianbao Sun, Mingming Tang, Qian He, Zeyu Wu, Florian Lang
Publikováno v:
Cellular Physiology and Biochemistry, Vol 49, Iss 4, Pp 1600-1614 (2018)
Background/Aims: The incidence of lectin allergic disease is increasing in recent decades, and definitive treatment is still lacking. Identification of B and T-cell epitopes of allergen will be useful in understanding the allergen antibody responses
Externí odkaz:
https://doaj.org/article/f27664c651604b7798d47da4e9669b38
Publikováno v:
PeerJ, Vol 7, p e6369 (2019)
Black kidney bean (Phaseolus vulgaris L.) powder (BKBP) with particle sizes of 250–180, 180–125, 125–75, 75–38, and
Externí odkaz:
https://doaj.org/article/78fb1be63b534e9a8dfeb66b66464078
Autor:
Xi Yang, Hanju Sun, Lijun Tu, Yuan Jin, Zuoyong Zhang, Muwen Wang, Shuyun Liu, Ying Wang, Shudong He
Publikováno v:
Biology, Vol 9, Iss 8, p 205 (2020)
The interest in anthocyanins used in food, cosmetic, and pharmaceutical industries has increased the research in order to improve their stability while maintaining bioactivity. In this work, cyanidin-3-glucoside lauryl ester (Cy3glc-C12) was enzymati
Externí odkaz:
https://doaj.org/article/7e0ddd94fa9541ebafa29aa2d5b858ad
Publikováno v:
PLoS ONE, Vol 13, Iss 4, p e0195754 (2018)
Anthocyanins are naturally active substances. In this study, anthocyanins from black rice were obtained by membrane filtration and column chromatography separation. Five anthocyanin monomers in black rice extract were identified by HPLC-MS/MS, and th
Externí odkaz:
https://doaj.org/article/084ecafda0224d4994a41c19c748bcad