Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Jingnan Lu"'
Publikováno v:
Foods, Vol 12, Iss 2, p 394 (2023)
Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclea
Externí odkaz:
https://doaj.org/article/ed539225337c443ba5830feeef1e0e34
Autor:
Xiaoyu Chen, Chunhua Zhao, Dingxin Liu, Kunpeng Lin, Jingnan Lu, Shuang Zhao, Jiang Yang, Huanxin Lin
Publikováno v:
ACS Applied Materials & Interfaces. 15:21804-21818
Publikováno v:
Discrete Dynamics in Nature and Society, Vol 2021 (2021)
Energy transformation requires energy producers to pursue energy conservation and emission reduction, control greenhouse gas (GHG) emissions, and produce and supply clean low-carbon energy. Based on the principle of balanced scorecard, this paper sel
Externí odkaz:
https://doaj.org/article/8d073298da2743c8b5ed233b25590f6a
Autor:
Mingyu Li, Jun Yang, Mingyong Xie, Lei Liu, Mingyue Shen, Yousheng Huang, Heyu Fan, Jianhua Xie, Jingnan Lu
Publikováno v:
Food research international (Ottawa, Ont.). 151
Various harmful Maillard reaction products such as lactulosyl-lysine (furosine), furfurals, and advanced glycation end products (AGEs) could be formed during the thermal processing of dairy products, which could lead to various chronic diseases. In t
Publikováno v:
Food Control. 136:108866
Autor:
Yousheng Huang, Jingnan Lu, Maomao Zeng, Shaoping Nie, Yi Chen, Mingyu Li, Jie Chen, Yuting Wang, Mingyue Shen, Mingyong Xie, Chang Li
Publikováno v:
Food chemistry. 371
The influence of acidity regulators and buffers on the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in French fries and the underlying mechanism were evaluated. Prior to frying, the potato strips were dipped in the corresponding a
Publikováno v:
Discrete Dynamics in Nature and Society, Vol 2021 (2021)
Energy transformation requires energy producers to pursue energy conservation and emission reduction, control greenhouse gas (GHG) emissions, and produce and supply clean low-carbon energy. Based on the principle of balanced scorecard, this paper sel
Publikováno v:
Food Control. 131:108449
Advanced glycosylation end products (AGEs) and N-nitrosamines (NAs) are common hazards in the processing of meat products. AGEs are produced by Maillard reaction and fat oxidation during processing and storage, whereas NAs are produced by nitrosation
Publikováno v:
Journal of Bioscience and Bioengineering. 122:64-69
Isobutanol (IBT) has attracted much attention from researchers as a next generation drop-in biofuel. Ralstonia eutropha is a gram-negative bacterium which naturally produces polyhydroxybutyrate (PHB), and has been reported to produce IBT after metabo
Publikováno v:
Applied Microbiology and Biotechnology. 98:1469-1483
Lipid and fatty acid metabolism has been well studied in model microbial organisms like Escherichia coli and Bacillus subtilis. The major precursor of fatty acid biosynthesis is also the major product of fatty acid degradation (β-oxidation), acetyl-