Zobrazeno 1 - 10
of 165
pro vyhledávání: '"Jianquan, Kan"'
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 434-443 (2024)
To provide new insights into the development and utilization of Douchi artificial starters, three common strains (Aspergillus oryzae, Mucor racemosus, and Rhizopus oligosporus) were used to study their influence on the fermentation of Douchi. The res
Externí odkaz:
https://doaj.org/article/63b161f0617949c6a6b3dddb2039d5e3
Akademický článek
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Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 575-583 (2023)
Resistant starch III (RS3), as a prebiotic, provides health benefits. This study aimed to investigate the role of RS3 in lowering serum lipids and regulating gut microbiota by administering Novelose 330 to Kunming (KM) mice. The results demonstrated
Externí odkaz:
https://doaj.org/article/345c7d3e50e14733befd15e4845c1b7a
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 119-129 (2023)
Qingke (highland hull-less barley) is a grain replete with substantial nutrients and bioactive ingredients. In this study, we evaluated the effects of boiling (BO), steaming (ST), microwave baking (MB), far-infrared baking (FB), steam explosion (SE),
Externí odkaz:
https://doaj.org/article/310e0abd480b48aabffb1b84f092fc42
Autor:
Huijing Chen, Zehang Guo, Zhirong Wang, Bing Yang, Xuhui Chen, Leyan Wen, Qingqing Yang, Jianquan Kan
Publikováno v:
Ultrasonics Sonochemistry, Vol 94, Iss , Pp 106338- (2023)
There is a burgeoning demand for modified plant-based proteins with desirable physicochemical and functional properties. The cereal Qingke is a promising alternative protein source, but its use has been limited by its imperfect functional characteris
Externí odkaz:
https://doaj.org/article/c2f10aeb474b4150ae7f597fd0bbea8a
Publikováno v:
Ultrasonics Sonochemistry, Vol 94, Iss , Pp 106317- (2023)
Qingke protein rich in restricted amino acids such as lysine, while the uncoordination of ratio of glutenin and gliadin in Qingke protein has a negative impact on its processing properties. In this study, the effect of multiple-frequency ultrasound c
Externí odkaz:
https://doaj.org/article/c3a01da3bbc94b8c9a6b6cb030327ae0
Autor:
Luhan Huang, Yanyan Tang, Jiong Zheng, Jianquan Kan, Yun Wu, Yating Wu, Sameh Awad, Amel Ibrahim, Muying Du
Publikováno v:
Foods, Vol 12, Iss 20, p 3849 (2023)
Zhalajiao, a traditional Chinese fermented food, is popular due to its unique flavor. Traditional Zhalajiao fermentation is closely related to flavor compounds production. However, the mechanisms underlying the formation of these crucial flavor compo
Externí odkaz:
https://doaj.org/article/6a975045ae064cfe9f18082549ee47d0
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
To enhance the content of adlay bran soluble dietary fiber (SDF) and improve its functionality, we investigated the influences of steam explosion (SE) on the physicochemical, structural properties, and in vitro hypoglycemic activities of adlay bran S
Externí odkaz:
https://doaj.org/article/67be012b8cdf4995a5a4c6f1abe9ca86
Autor:
Minghao Zhang, Jinrui Zhu, Li Zhou, Jianquan Kan, Minjie Zhao, Rong Huang, Jikai Liu, Eric Marchioni
Publikováno v:
Journal of Functional Foods, Vol 94, Iss , Pp 105134- (2022)
This study aims to introduce a high internal phase Pickering emulsion (HIPPE) stabilized by bamboo fungus protein gel particles (BGPs), incorporating Antarctic krill oil (KO), as a new delivery formulation to enrich the application of KO. The appropr
Externí odkaz:
https://doaj.org/article/aefeae1688444268957c7ce8161b10ad
Autor:
Desheng Ding, Xiaoling He, Israel Emiezi Agarry, Yuankai Wang, Fenglan Zhou, Yunchang Li, Jianquan Kan, Tian Cai, Kewei Chen
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:6326-6337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5615f1b4164b6b71fc4d21e55fb019f8
https://doi.org/10.1021/acs.jafc.2c07512
https://doi.org/10.1021/acs.jafc.2c07512