Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Jiaming Cai"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106697- (2023)
In this study, the effects of ultrasound-assisted enzymatic hydrolysis on the extraction of anti-inflammatory peptides from porcine bone collagen were investigated. The results showed that ultrasound treatment increased the content of α-helix while
Externí odkaz:
https://doaj.org/article/b053b62958aa47bcb120f2b2f2b9dd2c
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106490- (2023)
Our previous study has found that ultrasonic application on raw meat could improve the flavor of unsmoked bacon. For comprehensively evaluating the impacts of ultrasonic pretreatment (0, 250, 500 or 750 W, 20 kHz) on the overall quality of unsmoked b
Externí odkaz:
https://doaj.org/article/ac1d3e29f4bb40169935c319bd8614cf
Publikováno v:
Animal Bioscience, Vol 34, Iss 10, Pp 1695-1704 (2021)
Objective The aim of this work was to assess the effect of ergothioneine (ESH)-enriched mushroom extract on oxidative stability, volatile compounds, and sensory quality of emulsified sausage. Methods The ESH content was determined by high performance
Externí odkaz:
https://doaj.org/article/148314d18c304277bfe5dab5ffa58a5c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This study aimed to investigate the effect of oxidized beef protein on colon health. C57BL/6 mice were fed diets containing in vitro oxidized beef protein (carbonyl content 5.83/9.02 nmol/mg protein) or normal beef protein (control group, carbonyl co
Externí odkaz:
https://doaj.org/article/f342f870b8254ee180ed3af3139f3f29
Publikováno v:
Antioxidants, Vol 12, Iss 3, p 606 (2023)
This present study aimed to investigate the effects of various cooking times (1 h, 1.5 h, 2 h, 2.5 h, named as JHBP-1, JHBP-1.5, JHBP-2, JHBP-2.5) on the antioxidant activity and peptide profile of Jinhua ham broth peptides (JHBP). The peptides extra
Externí odkaz:
https://doaj.org/article/faf6b0bc807040bb8f758f9a6b5b5b1b
Publikováno v:
Geofluids, Vol 2022 (2022)
Supercritical water (SCW) is a novel thermal agent that has been recently utilized for the production of heavy oil. However, a lack of knowledge about its recovery mechanisms limits the application of SCW. In this study, pyrolysis and sandpack floodi
Externí odkaz:
https://doaj.org/article/9eead43e72374e66a70ccd39b3162405
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 1970 (2022)
The aim of this study was to select potential probiotic yeasts from dry-cured Xuanwei ham and investigate yeast-derived antioxidant peptides. The results showed that two strains (XHY69 and XHY79) were selected as potential probiotic yeasts and identi
Externí odkaz:
https://doaj.org/article/17e49390a45147ffaa86d110bea3bde9
Publikováno v:
Foods, Vol 11, Iss 15, p 2176 (2022)
Lipid oxidation and protein oxidation occur side by side in meat. Here, the effect of malondialdehyde (MDA), the major product of lipid oxidation, on the digestibility of beef myofibrillar proteins (MP) was studied. MP samples were incubated with 0,
Externí odkaz:
https://doaj.org/article/52473ba1a56c4c398135a177b4b407b6
Publikováno v:
IEEE Transactions on Industrial Informatics. :1-9
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::583bb67149eb568e3e0b76009565744c
https://doi.org/10.1109/tii.2023.3268762
https://doi.org/10.1109/tii.2023.3268762
Autor:
Jiaming Cai, Bin Xian
Publikováno v:
Lecture Notes in Electrical Engineering ISBN: 9789811966125
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d97e9b2ca497b3ea773d34d8209be261
https://doi.org/10.1007/978-981-19-6613-2_386
https://doi.org/10.1007/978-981-19-6613-2_386
