Zobrazeno 1 - 10
of 101
pro vyhledávání: '"Hongju He"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 124-132 (2024)
In order to reduce the toxicity of inorganic arsenic and improve the bioavailability of selenium, this study used yeast to convert inorganic selenium into synthesize selenium nanoparticles (SeNPs). Through the screening of seven probiotic yeast strai
Externí odkaz:
https://doaj.org/article/1c743e0a935b46809153d9790b7b8f6b
Autor:
Jicai Bi, Junyang Zhang, Zhuo Chen, Yunbo Li, Mohammed Obadi, Wenhao Liu, Renbing Qin, Lingwen Zhang, Hongju He
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101987- (2024)
This study investigated the effects of hot air drying (HAD), microwave vacuum drying (MVD), and vacuum frying drying (VFD) on the quality of yuba and utilized mathematical models (Peleg model, Weibull model, first-order kinetic model, and exponential
Externí odkaz:
https://doaj.org/article/4e13f133f03b45949f91208b42d88bc6
Publikováno v:
Agriculture Communications, Vol 2, Iss 2, Pp 100040- (2024)
Glucosinolates (GSLs) are a prototypical group of bioactive compounds found in the Brassicaceae family that promote human health and plant defense. The GSL-myrosinase system can be induced to release multiple bioactive products when plants are subjec
Externí odkaz:
https://doaj.org/article/8e5b455378804f9a86a14b76088d2b0f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 359-367 (2024)
Edible fungi is a kind of large fungi with high protein, low fat and medicinal value. It has become one of the common food ingredients on the table because of its characteristics of more nutrition, fresh flavor, low calories and multi-functions. With
Externí odkaz:
https://doaj.org/article/81e00ff9285a472582c276d799341193
Publikováno v:
Foods, Vol 13, Iss 19, p 3042 (2024)
Understanding the fundamental light-sample interaction process is a crucial step toward the development of vibrational spectroscopy to determine fruit texture (i.e., firmness). This study aimed to investigate the effect of pectin constitution, includ
Externí odkaz:
https://doaj.org/article/7208cff6c5654e6eba4ec6ac5561bb88
Publikováno v:
Foods, Vol 13, Iss 15, p 2466 (2024)
In the original publication [...]
Externí odkaz:
https://doaj.org/article/08df6db7b2ee47248d1f0672029c2286
Autor:
Jingru WANG, Hongju HE, Yadong ZHU, Hui WANG, Hanjun MA, Fusheng CHEN, Shengming ZHAO, Haijuan NAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 312-317 (2023)
Near-infrared hyperspectral imaging combined with partial least regression (PLSR) models for rapid and non-destructive detection of beef adulterated with pea protein was investigated. The adulteration samples were prepared by mixing pea protein into
Externí odkaz:
https://doaj.org/article/adde6a90e3f945ec8605abf3fff6c855
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 193-200 (2023)
The two must be separated first to exploit the eggshell and the eggshell membranes. In this paper, a combination of mechanical crushing, water flotation and dilute acid treatment was used for shell membrane separation, and the conditions of eggshell
Externí odkaz:
https://doaj.org/article/06d500d58b05465991f29321d9d7b92c
Publikováno v:
Horticultural Plant Journal, Vol 9, Iss 2, Pp 285-292 (2023)
Glucosinolates (GLS) contribute to the unique flavour, nutrition, and plant defence of the Cruciferous vegetables. Understanding the GLS changes through postharvest processing is essential for defined preservation. In this study, four different fresh
Externí odkaz:
https://doaj.org/article/359b5d217147421199cd8f9b675a72c4
Publikováno v:
Foods, Vol 13, Iss 1, p 41 (2023)
Glucoraphanin is an important glucosinolate which is widely distributed in Brassica vegetables and poses an anticancer effect to humans. Although researchers have paid a lot of attention to the changes in glucoraphanin concentration in seedlings of b
Externí odkaz:
https://doaj.org/article/3eddef0d186943abbd34673db667ad79