Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Huan RAO"'
Autor:
Yujie LI, Shaokang LIU, Tao ZHOU, Jianxiong HAO, Huan RAO, Dandan ZHAO, Xueqiang LIU, Chengxiang WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 76-83 (2024)
To investigate the effect of salt stress on the germination of sesame, a mixed salt solution of sodium chloride and calcium chloride was used as the culture medium to analyze the changes and correlations in growth characteristics, total phenolic cont
Externí odkaz:
https://doaj.org/article/3c22d01b68134098846139a98ef9fe74
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 207-216 (2024)
In order to improve the yield and quality of tiger nut oil, the strategy of ultrasonic-assisted n-hexane was studied by response surface methodology. In this study, the total phenolic content, total flavonoid content, free radical scavenging rate, fa
Externí odkaz:
https://doaj.org/article/d90e988a8b664812b63f87647a4d77fe
Publikováno v:
Heliyon, Vol 10, Iss 18, Pp e37025- (2024)
Modern food is evolving in the direction of green, healthy, and convenient products, and developing natural products with health benefits is an important direction for the food industry. Chlorella is rich in nutrients, such as carotene and fatty acid
Externí odkaz:
https://doaj.org/article/b30ffaeb3903447a9016fca4cbd1ee7c
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101269- (2024)
In recent years, the production of prepared and frozen foods has increased with economic development. However, during freezing, moisture migration forms ice crystals that damage food structure and reduce quality. This study investigates moisture migr
Externí odkaz:
https://doaj.org/article/e6f9b9a1b72845a8b54714d570062f21
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 789-794 (2023)
Wheat allergy has become a serious health threat worldwide and its prevalence has increased alarmingly in the past few years. Factors such as food matrix and food processing may alter the structure of wheat proteins, and hence affect its allergenic p
Externí odkaz:
https://doaj.org/article/75e75c17fdbd4e36881d9c1be8c04a71
Publikováno v:
Foods, Vol 12, Iss 22, p 4104 (2023)
Slightly acidic electrolytic water (SAEW) treatment for seed germination is a promising technique for sustainable agriculture. This study investigated the antioxidant activity of germinated sesame seeds treated with SAEW for the first time. Specifica
Externí odkaz:
https://doaj.org/article/91d276d6b0f34cf98615eb766ba88511
Publikováno v:
Food and Agricultural Immunology, Vol 30, Iss 1, Pp 418-431 (2019)
Ara h 1 is one of the major allergens existed in peanut, peptides formed in the digestion process of Ara h 1 could induce allergic symptoms and cause local inflammatory. The mechanism of intestine epithelial immune has not been clarified yet. Here we
Externí odkaz:
https://doaj.org/article/e76be641f37a44ffac55215e59eecb2f
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 989-1001 (2018)
Food processing affects the bioavailability and immunoreactivity of allergens. However, there was a lack of the combined study of the influence of the processing and gastrointestinal digestion on peanut matrix. Digestibility of peanut matrices was as
Externí odkaz:
https://doaj.org/article/017c181467504e6ba2686ba11e4df06c
Publikováno v:
Food and Agricultural Immunology, Vol 29, Iss 1, Pp 845-858 (2018)
Ara h 1 is a key peanut allergen and its activity is significantly affected by protein intrinsic structure which is found to be regulated by heat treatment, although the molecular basis for this regulation has remained largely unknown. Here, we explo
Externí odkaz:
https://doaj.org/article/05322740d338467d8a1ad12fc7df0a52
Publikováno v:
Foods, Vol 10, Iss 11, p 2671 (2021)
In the present work, the bactericidal efficacy and mechanism of slightly acidic electrolyzed water (SAEW) on L. monocytogenes were evaluated. The results showed that the strains of L. monocytogenes were killed completely within 30 s by SAEW whose ava
Externí odkaz:
https://doaj.org/article/bf8adc04be954e47ae50d7c147589381