Zobrazeno 1 - 10
of 226
pro vyhledávání: '"Jinxuan Cao"'
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1126-1144 (2024)
Abstract Ferulic acid (FA) is a hydroxycinnamic acid known for its strong antioxidant activity and potential benefits for intestinal health. However, its poor water solubility and instability limit its effectiveness. To address these issues, differen
Externí odkaz:
https://doaj.org/article/b78826b942844b348c7df5635b6184a5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 67-75 (2024)
The effects of Lactobacillus acidophilus CICC6074 (LA), Limosilactobacillus reuteri WQ-Y1 (LR) and Lactiplantibacillus plantarum A3 (LP) on calcium release and metabolite composition during the fermentation of chicken bone paste were studied using ch
Externí odkaz:
https://doaj.org/article/d527c4ec5627436da1e6272c57b5e37e
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 198-210 (2024)
To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham, sensory attributes, physicochemical parameters, total volatile basic nitrogen (TVBN), microorganism community and biogenic amines of Rugao
Externí odkaz:
https://doaj.org/article/aed430a903bb441bbd16b2561de88e4b
Publikováno v:
Foods, Vol 13, Iss 19, p 3078 (2024)
Hemin, a heme-like compound with significant biological activity, shows promise as an iron supplement for humans. Nonetheless, its poor solubility in water greatly impedes its absorption and utilization. To surmount this obstacle, researchers have ch
Externí odkaz:
https://doaj.org/article/447133deb2114c4282094e88f7111b3f
Autor:
Xiaohui Zhang, Yuanrong Zheng, Changyu Zhou, Jinxuan Cao, Yifeng Zhang, Zhen Wu, Daodong Pan, Zhendong Cai, Qiang Xia
Publikováno v:
Ultrasonics Sonochemistry, Vol 105, Iss , Pp 106857- (2024)
This work investigated the effects of the combined use of thermosonication-preconditioned lactic acid bacteria (LAB) with the addition of ultrasound-assisted pineapple peel extracts (UU group) on the post-acidification potential, physicochemical and
Externí odkaz:
https://doaj.org/article/1f1f4583370d4b9d9a907ca36fdecde4
Publikováno v:
Foods, Vol 13, Iss 17, p 2723 (2024)
This study aimed to explore the effects of coagulase-negative Staphylococcus inoculation on flavor generation and lipolysis-oxidation in Coppa. Acid lipase, neutral lipase, phospholipase, and lipoxygenase (LOX) activities, as well as free fatty acids
Externí odkaz:
https://doaj.org/article/8c2eff46da564e5f8b8be5f3f8591e60
Publikováno v:
Foods, Vol 13, Iss 14, p 2226 (2024)
Bioactive compounds have drawn much attention according to their various health benefits. However, poor dissolvability, low stability and limited bioavailability largely narrow their applications. Although a variety of nontoxic ingredients have been
Externí odkaz:
https://doaj.org/article/5c3bbd17d9aa4089beb1bb62905fbe4d
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 5, Pp 1322-1330 (2022)
To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoile
Externí odkaz:
https://doaj.org/article/68438c16b2d948528ec254e5eafa2325
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/4e655baac0694d2592f4c92bb84207c6
Publikováno v:
Foods, Vol 13, Iss 2, p 227 (2024)
Two fermenters, Lactobacillus acidophilus (LA) and the active dry yellow wine yeast (HY), were utilized to ferment cattle bones in order to release calcium. The influences of fermenters and the fermentation process on the calcium release capacity, pa
Externí odkaz:
https://doaj.org/article/d00fa95b6ea445cfa96d4e2aba2feb68