Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jieli GUO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 13, Pp 168-175 (2024)
Objective: To improve the contents of various hypoglycemic components in natural mulberry leaves, different fermentation-promoting substances were added to mulberry leaf shoots during their fermentation by means of that drawn on the experience of tra
Externí odkaz:
https://doaj.org/article/0a7229785c42402ebedecd25f2fdfc83
Publikováno v:
Journal of Food Science. 85:666-672
Octenyl succinic anhydride modified sweet potato starch (OSA-SPS) were synthesized in different degrees of substitution (DS) from 0.0073 to 0.0153. Unlike sweet potato starch (SPS), two additional characteristic peaks were detected at 1,572 and 1,724
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9fc6324b22681ca28f9c91db1c91587
https://doi.org/10.1111/1750-3841.15031
https://doi.org/10.1111/1750-3841.15031
Publikováno v:
Food Chemistry. 285:180-185
Hesperidin, the major flavonoid in citrus species, possesses various biological functions and pharmacological activities, however, its insolubility in water limits its bioavailability and medical or food application. When 8 g/L octenyl succinic anhyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2ea864269c4ef3b72854b54c1ab2bdaa
https://doi.org/10.1016/j.foodchem.2019.01.138
https://doi.org/10.1016/j.foodchem.2019.01.138
Solubility improvement of hesperetin by using different octenyl succinic anhydride modified starches
Publikováno v:
LWT. 95:255-261
To increase the solubility of hesperetin, four different octenyl succinic anhydride modified starches (OSAS) were prepared from corn, wheat, potato, and sweet potato starches and then complexed with hesperetin. Results showed that corn OSAS was the b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2bbd85276e72b382bd7cc1221cef800d
https://doi.org/10.1016/j.lwt.2018.04.056
https://doi.org/10.1016/j.lwt.2018.04.056
Publikováno v:
Journal of Food Processing and Preservation. 42:e13315
Traditionally, soybeans are soaked in water for a dozen of hours in soymilk processing. To make instant soymilk, soybeans were semimanufactured (SM) by using different dehydration and sterilization methods, and their effects on the product quality an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e30dfabd363fabb4fff38afc59ece089
https://doi.org/10.1111/jfpp.13315
https://doi.org/10.1111/jfpp.13315