Zobrazeno 1 - 10
of 254
pro vyhledávání: '"Jinyuan Sun"'
Autor:
Qiao KANG, Yue SUN, Mengyao LIU, Baolong ZHAO, Hehe LI, Bowen WANG, Dongrui ZHAO, Baoguo SUN, Jinyuan SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 164-173 (2024)
This study intends to explore the extraction process, physical and chemical properties, antioxidant and hypoglycemic activities of polysaccharides from wild bitter melon (WBM). Using the peel of fresh WBM fruit as raw material, based on the single fa
Externí odkaz:
https://doaj.org/article/c2c2875a7f0949b599437416b215f5e8
Autor:
Yahui ZHAO, Pengfei LIAO, Lu CHEN, Yuhong ZHANG, Xuliang WANG, Yulong JIN, Jiajun YU, Hehe LI, Jinyuan SUN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 228-239 (2024)
A novel Qingke Baijiu was produced by the process of light-aroma Baijiu combined with high-temperature stacking process and using highland barley of Tibet as material. Three kinds of Qingke Baijiu samples were evaluated by quantitative descriptive an
Externí odkaz:
https://doaj.org/article/a30fbd4ed6ca40a9a281229b0fd3a59f
Autor:
He Huang, Yiyuan Chen, Jiaxin Hong, Hao Chen, Dongrui Zhao, Jihong Wu, Jinchen Li, Jinyuan Sun, Xiaotao Sun, Mingquan Huang, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101716- (2024)
Due to differences in raw materials and production processes, different spirits exhibit various flavor even if undergo distillation operation. In this study, sensory analysis could clearly distinguish 5 types spirits, and had been validated through q
Externí odkaz:
https://doaj.org/article/8bed407cd6da448baeb4f5f7bdf3d76a
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101542- (2024)
Sensory analysis is an interdisciplinary field that combines multiple disciplines to analyze food qualitatively and quantitatively. At present, this analysis method has been widely used in product development, quality control, marketing, flavor analy
Externí odkaz:
https://doaj.org/article/74cadaa9d16f4a73aeda42d064092e10
Autor:
Yunsong Jiang, Jinyuan Sun, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Xin‐An Zeng, Baoguo Sun
Publikováno v:
Food Frontiers, Vol 5, Iss 3, Pp 1240-1264 (2024)
Abstract Functional peptides constitute a class of small molecular peptide chains with specific functions in biology and are typically composed of various amino acids. The chemical‐synthesis methods for preparation of functional peptides can bring
Externí odkaz:
https://doaj.org/article/3a6f6aa0f63e4837b705596e0e4250a7
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100753- (2024)
The increasing societal concern regarding the safety of alcoholic beverages necessitates the implementation of effective and safe intervention measures to enhance their safety. This study aims to repurpose the substantial spent grains generated durin
Externí odkaz:
https://doaj.org/article/123e4822ffe04f34a62037c03675e30c
Autor:
Yunsong Jiang, Yuxin Qin, Jayani Chandrapala, Mahsa Majzoobi, Charles Brennan, Jinyuan Sun, Xin-An Zeng, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101378- (2024)
The interactions among small molecular functional components (FCTs) within a food matrix have become a focal point for enhancing their stability and bioactivities. Jiuzao glutelin (JG) is a mixed plant protein within Jiuzao (a protein-rich baijiu dis
Externí odkaz:
https://doaj.org/article/3d302f6d0fe7492ba50c9528ddd4ced4
Autor:
Yahui Zhao, Pengfei Liao, Lu Chen, Yuhong Zhang, Xuliang Wang, Qiao Kang, Xi Chen, Yue Sun, Yulong Jin, Jiajun Yu, Hehe Li, Ning Zhang, Baoguo Sun, Jinyuan Sun
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100589- (2024)
As a local specialty of Tibet, Qingke baijiu (QB) is made from highland barley, and is referred to as the manufacturing process of light-aroma baijiu. Using highland barley in the Qu-making and the high-temperature stacking process of sauce-aroma bai
Externí odkaz:
https://doaj.org/article/ca81f010716046f4a34b772746ad4700
Publikováno v:
Nature Communications, Vol 15, Iss 1, Pp 1-12 (2024)
Abstract Biotechnological plastic recycling has emerged as a suitable option for addressing the pollution crisis. A major breakthrough in the biodegradation of poly(ethylene terephthalate) (PET) is achieved by using a LCC variant, which permits 90% c
Externí odkaz:
https://doaj.org/article/e7996ea34fc6448c8025873e30c696c1
Publikováno v:
JACS Au, Vol 4, Iss 2, Pp 788-797 (2024)
Externí odkaz:
https://doaj.org/article/a5183defbe054b96b2176c332673291f