Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Jintao KAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 114-123 (2024)
To investigate the effect of sulfated modification on the structure and function of coconut haustorium polysaccharide (CHP), three kinds of sulfated coconut haustorium polysaccharides (SCHP-2, SCHP-3, and SCHP-4) were prepared using sulfation reagent
Externí odkaz:
https://doaj.org/article/2bb345f3a1134a0eb6d876956e22ff10
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 329-335 (2023)
In this paper, gas chromatography-ion mobility spectroscopy (GC-IMS) and chemometrics were used to investigate the changes of volatile substances in mature coconut water after freezing at −18 ℃ for 0, 1, 2 and 3 months (CW0, CW1, CW2 and CW3). Re
Externí odkaz:
https://doaj.org/article/1b20824b8ee04298ab2464bc705f7714
Publikováno v:
Foods, Vol 13, Iss 16, p 2496 (2024)
The effects of the dry processing of coconut oil on the amino acid composition, molecular weight, secondary structure, solubility, surface hydrophobicity, microstructure, total sulfhydryl and free sulfhydryl content, free amino acid content, thermal
Externí odkaz:
https://doaj.org/article/9f4d632cec464a728098badd32d953c9
Autor:
Mengran Chen, Jintao Kan, Yufeng Zhang, Jinhao Zhao, Chaojun Lv, Baozhu Zhong, Chaoxu Li, Weiquan Qin
Publikováno v:
Insects, Vol 15, Iss 4, p 294 (2024)
In this study, the changes in the conventional nutrient and mineral compositions as well as the metabolomics characteristics of the red palm weevil (RPW) Rhynchophus ferrugineus Olivier (Curculionidae: Coleoptera) larvae at early (EL), middle (ML) an
Externí odkaz:
https://doaj.org/article/1ce2ba292a0546e8b7638c7990d77b98
Publikováno v:
Foods, Vol 13, Iss 6, p 863 (2024)
The differences in chemical components, nutritional value, volatile organic compounds, antioxidant activity and α-glucosidase inhibiting capacity in vitro in coconut waters with different maturities (8, 10, and 12 months after pollination and germin
Externí odkaz:
https://doaj.org/article/ac4f63a027ec4b8cb08e47b200647b0d
Autor:
Xiaojun Shen, Tao Wang, Jingyi Wei, Xin Li, Fuming Deng, Xiaoqing Niu, Yuanyuan Wang, Jintao Kan, Weimin Zhang, Yong-Huan Yun, Fusheng Chen
Publikováno v:
Foods, Vol 12, Iss 12, p 2415 (2023)
Coconut water (CW) is a popular and healthful beverage, and ensuring its quality is crucial for consumer satisfaction. This study aimed to explore the potential of near-infrared spectroscopy (NIRS) and chemometric methods for analyzing CW quality and
Externí odkaz:
https://doaj.org/article/13f4f81d1738464ca043835263129a16
Publikováno v:
Foods, Vol 11, Iss 7, p 916 (2022)
In order to promote the development and utilization of coconut haustorium (CH). The basic chemical composition, volatile profiles and antioxidant activities of three haustoria with different transverse diameters were investigated. Results showed larg
Externí odkaz:
https://doaj.org/article/f65ebb626b6c401b8dbe47eb19e97ab1
Autor:
Chen, Xiaojun Shen, Tao Wang, Jingyi Wei, Xin Li, Fuming Deng, Xiaoqing Niu, Yuanyuan Wang, Jintao Kan, Weimin Zhang, Yong-Huan Yun, Fusheng
Publikováno v:
Foods; Volume 12; Issue 12; Pages: 2415
Coconut water (CW) is a popular and healthful beverage, and ensuring its quality is crucial for consumer satisfaction. This study aimed to explore the potential of near-infrared spectroscopy (NIRS) and chemometric methods for analyzing CW quality and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::f607d27c0d0d85cca2c19546d22a9080