Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Hong-Ting Victor Lin"'
Publikováno v:
Journal of Functional Foods, Vol 115, Iss , Pp 106122- (2024)
Foam cell formation is a crucial process in the progression of atherosclerosis, a chronic inflammatory disease characterized by the accumulation of plaques in the arteries. This study aimed to examine the physiochemical changes in Laminaria japonica
Externí odkaz:
https://doaj.org/article/3b20f318f18743fb94a95f395f8c22e5
Autor:
Yu-Jyun Wei, Rui-En Fang, Jia-Shan Liu, Yang-Ching Chen, Hong-Ting Victor Lin, Chorng-Liang Pan, Chung-Hsiung Huang
Publikováno v:
Food and Agricultural Immunology, Vol 34, Iss 1 (2023)
ABSTRACTRecently, there have been reports on the immunomodulatory properties of polysaccharides (PP), oligosaccharides (PO), and mixtures of PO/PP derived from Porphyra. To explore their potential in alleviating allergic responses and enteric dysbios
Externí odkaz:
https://doaj.org/article/57a6b18be8db443bb6ec422c3d763787
Publikováno v:
Gels, Vol 9, Iss 8, p 605 (2023)
The interactions among agar, gellan gum, gelatin, and modified waxy corn starch in the formation of mixed gels were examined in five different ratios. Binary hydrocolloid gels were prepared using three ingredients: two hydrocolloids (total hydrocollo
Externí odkaz:
https://doaj.org/article/3e9fd086ef7442e0b7703363c36fbd06
Publikováno v:
Foods, Vol 12, Iss 14, p 2696 (2023)
This study examined the physicochemical effects of the fortification of noodles with 0.25–1.00% (w/w) calcium salts, viz. calcium acetate, calcium carbonate, calcium citrate, and calcium lactate. Fortification with calcium citrate, calcium acetate,
Externí odkaz:
https://doaj.org/article/f1d9c9f9808b48afaa1cc52369f5ee02
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 579-591 (2021)
This study aims to evaluate the effects of different softening methods on the texture and quality of abalones (Haliotis discus hannai × Diversicolor diversicolor). We monitored the hardness, meat weight, pH, size, and appearance from the sterilized
Externí odkaz:
https://doaj.org/article/a6750ae607f041f3a4ec747778d7c772
Autor:
Yueh-Hao Ronny Hung, Chien-Yu Peng, Mei-Ying Huang, Wen-Jung Lu, Hsuan-Ju Lin, Chih-Ling Hsu, Ming-Chih Fang, Hong-Ting Victor Lin
Publikováno v:
Fermentation, Vol 9, Iss 2, p 135 (2023)
Seaweeds have a variety of biological activities, and their aromatic characteristics could play an important role in consumer acceptance. Here, changes in aroma compounds were monitored during microbial fermentation, and those most likely to affect s
Externí odkaz:
https://doaj.org/article/8e84cb79fe59445b97b6fd51f190074a
Autor:
Wen-Jung Lu, Yan-Jyun Huang, Hsuan-Ju Lin, Chun-Ju Chang, Pang-Hung Hsu, Gui-Xia Ooi, Mei-Ying Huang, Hong-Ting Victor Lin
Publikováno v:
Antibiotics, Vol 11, Iss 4, p 497 (2022)
The World Health Organization indicated that antibiotic resistance is one of the greatest threats to health, food security, and development in the world. Drug resistance efflux pumps are essential for antibiotic resistance in bacteria. Here, we evalu
Externí odkaz:
https://doaj.org/article/0b156912184149dca290c0f0db659282
Publikováno v:
Polymers, Vol 14, Iss 8, p 1565 (2022)
The objectives of this study were to evaluate the effect of 0.5% chitosan incorporation on acrylamide development in a food model solution containing 0.5% fructose and asparagine after heating for 30 min at 180 °C. All the solutions were investigate
Externí odkaz:
https://doaj.org/article/9831ee5ae921404688c8dd8e3d05e271
Publikováno v:
Foods, Vol 10, Iss 12, p 3029 (2021)
We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after d
Externí odkaz:
https://doaj.org/article/c56f4cf25e074672a4fb8b072dcfe3c7
Publikováno v:
Foods, Vol 10, Iss 12, p 3025 (2021)
The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking forc
Externí odkaz:
https://doaj.org/article/35ce6affac72448c8c3c0bf355eb1c14