Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Jingren He"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101816- (2024)
The chemical compositions and volatile profiles of wax gourd seed oil (WGSO), watermelon seed oil (WSO), pumpkin seed oil (PSO), cucumber seed oil (CSO), and bitter gourd seed oil (BGSO) were comparatively explored for the first time. All oils compli
Externí odkaz:
https://doaj.org/article/e75edd0b602340dbb1c8e0938fc1ff34
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 76-83 (2023)
Tea residues are the remaining residue of tea after processing and utilization, which are rich in multiple active components. To investigate the effects of different types and molecular weights of tea residue extracts on the pasting characteristics o
Externí odkaz:
https://doaj.org/article/207236ae170e45a0928347c8333794bb
Publikováno v:
Foods, Vol 13, Iss 6, p 904 (2024)
Purple sweet potato (PSP) has abundant nutritional compounds, which are valuable constituents of the human diet, but its development and utilization are still in the primary processing phase. This study examined the differences in nutritional charact
Externí odkaz:
https://doaj.org/article/9a59fcae29c847b196b6dfb21d29f271
Autor:
Huiling WANG, Rui ZHANG, Muci WU, Ning YANG, Shuxin YE, Xiaoyan SHUAI, Sijia JIANG, Yubao LI, Jingren HE
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 91-101 (2022)
In order to solve the bad flavor and easily oxidation of bitter gourd seed oil (BGSO), whey protein isolate, apple pectin and chitosan oligosaccharide were used as emulsifiers, and electrostatic layer-by-layer self-assembly technology was used to enc
Externí odkaz:
https://doaj.org/article/e4a47eda2cd243e99b8b8f16632441f3
Autor:
Pengcheng Long, Lisha Zhu, Huafa Lai, Suyin Xu, Xingxing Dong, Yanchun Shao, Liling Wang, Shuiyuan Cheng, Gang Liu, Jingren He, Yi He
Publikováno v:
Foods, Vol 12, Iss 3, p 447 (2023)
Monascus red pigments (MRPs), which are a kind of natural colorant produced by Monascus spp., are widely used in the food and health supplements industry but are not very stable during processing and storage. Thus, MRPs were embedded into liposome me
Externí odkaz:
https://doaj.org/article/d05e22025eb54c509a25c4df11decb08
Publikováno v:
Molecules, Vol 27, Iss 15, p 5030 (2022)
Oxovitisins are a unique group of anthocyanin derivatives with a non-oxonium nature and α-pyranone (lactone) D ring on the structure. In this study, oxovitisin A was synthesized through the micro-oxidative reaction of carboxypyranomalvidin-3-O-gluco
Externí odkaz:
https://doaj.org/article/207f339cdde64178b775e3b975087c04
Autor:
Aoran Li, Ruoshi Xiao, Sijia He, Xiaoyu An, Yi He, Chengtao Wang, Sheng Yin, Bin Wang, Xuewei Shi, Jingren He
Publikováno v:
Molecules, Vol 24, Iss 21, p 3816 (2019)
Purple sweet potato anthocyanins are kinds of natural anthocyanin red pigments extracted from the root or stem of purple sweet potato. They are stable and have the functions of anti-oxidation, anti-mutation, anti-tumor, liver protection, hypoglycemia
Externí odkaz:
https://doaj.org/article/8e56d2af1fa442b19642b5a81ad642a5
Autor:
Yi He, Zhuoyu Hu, Aoran Li, Zhenzhou Zhu, Ning Yang, Zixuan Ying, Jingren He, Chengtao Wang, Sheng Yin, Shuiyuan Cheng
Publikováno v:
Molecules, Vol 24, Iss 13, p 2365 (2019)
Saponins are a class of glycosides whose aglycones can be either triterpenes or helical spirostanes. It is commonly recognized that these active ingredients are widely found in various kinds of advanced plants. Rare saponins, a special type of the sa
Externí odkaz:
https://doaj.org/article/6caccf4cc3e9409b81671958506e9cdf
Publikováno v:
Applied Sciences, Vol 8, Iss 5, p 710 (2018)
Over the last years, inulin, a fructan mixture consisting of oligosaccharides and polysaccharides, has attracted more and more attention from both food industry and researchers, due to its unique functional properties as a natural resource. Therefore
Externí odkaz:
https://doaj.org/article/b7bc075015004f8887c9b4438f54cb38
Autor:
Zhenzhou Zhu, Rui Zhang, Shaoying Zhan, Jingren He, Francisco J. Barba, Giancarlo Cravotto, Weizhong Wu, Shuyi Li
Publikováno v:
Molecules, Vol 22, Iss 10, p 1788 (2017)
The potential effects of three modern extraction technologies (cold-pressing, microwaves and subcritical fluids) on the recovery of oil from Chaenomelessinensis (Thouin) Koehne seeds have been evaluated and compared to those of conventional chemical
Externí odkaz:
https://doaj.org/article/c5c74e7930034652ab75ae7c2a196ef3