Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Kaina QIAO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 383-391 (2024)
Calcium is one of the essential macro-elements in the human body. The scientific calcium supplementation is greatly significant to maintaining life and health. The peptide-calcium chelates with good calcium binding capacity and high bioavailability h
Externí odkaz:
https://doaj.org/article/b728dc4e66374aac8ebb493c907e94ce
Publikováno v:
Foods, Vol 12, Iss 24, p 4388 (2023)
From the preparation of bread, cheese, beer, and condiments to vegetarian meat products, fungi play a leading role in the food fermentation industry. With the shortage of global protein resources and the decrease in cultivated land, fungal protein ha
Externí odkaz:
https://doaj.org/article/44b013d066da4952b470c6a2e37d3e7b
Publikováno v:
Foods, Vol 12, Iss 3, p 674 (2023)
A nontargeted fingerprinting approach combined with the chemometrics method and sensory analysis was used to assess the differences in taste-chemical compositions of chicken breast soup with different ages and their sensory qualities. The sensory eva
Externí odkaz:
https://doaj.org/article/c306ce726c684d409d58a702f5e5f0a5
Publikováno v:
Molecules, Vol 28, Iss 2, p 631 (2023)
The gut microbiota has been confirmed as an important part in human health, and is even take as an ‘organ’. The interaction between the gut microbiota and host intestinal environment plays a key role in digestion, metabolism, immunity, inflammati
Externí odkaz:
https://doaj.org/article/beebd0acc87f40f7bc6cb5182ba09389
Publikováno v:
Journal of agricultural and food chemistry.
Reducing sodium intake without decreasing saltiness perception remains an important target in the food industry. This study developed an effective protocol for evaluating the saltiness perception enhanced by umami compounds. Two sodium chloride solut
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fcd6569e2ea71221baf471ef90886569
https://pubmed.ncbi.nlm.nih.gov/36534057
https://pubmed.ncbi.nlm.nih.gov/36534057
Autor:
Shitong Zeng, Lili Zhang, Peng Li, Dandan Pu, Yingjie Fu, Ruiyi Zheng, Hui Xi, Kaina Qiao, Dingzhong Wang, Baoguo Sun, Shihao Sun, Yuyu Zhang
Publikováno v:
Food Research International. :113063
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a4a7835e07c09b5757e824b24ae2312
https://doi.org/10.1016/j.foodres.2023.113063
https://doi.org/10.1016/j.foodres.2023.113063
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 955-964 (2020)
Food Science & Nutrition, 8(2):955-964
Food Science & Nutrition
Food Science & Nutrition, 8(2):955-964
Food Science & Nutrition
The aims of this study were to investigate the effect of stewing process on the content of taste compounds in stewing beef broth. The amino acids, 5′‐nucleotides, and organic acids in stewing beef broth were determined by HPLC. The results showed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c4a0673b1f2814d131095944dc83a26a
https://doaj.org/article/f6ff5bf7381c4f5d9ab8fb5af3b2add3
https://doaj.org/article/f6ff5bf7381c4f5d9ab8fb5af3b2add3
Publikováno v:
Food Science & Nutrition, 8(8):4463-4471
Food Science & Nutrition, Vol 8, Iss 8, Pp 4463-4471 (2020)
Food Science & Nutrition
Food Science & Nutrition, Vol 8, Iss 8, Pp 4463-4471 (2020)
Food Science & Nutrition
To investigate the flavor peptides of beef broth obtained under optimized stewing conditions, separation procedures such as ultrafiltration, Sephadex G‐15 column chromatography, and reversed‐phase high‐performance liquid chromatography were emp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::971d5e1d31255001fc2a99668a32f3a3
Wiley Online Library
Wiley Online Library
Publikováno v:
Journal of Food Processing and Preservation. 42:e13772
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad544752fc6fa249281f97f0ef8804d3
https://doi.org/10.1111/jfpp.13772
https://doi.org/10.1111/jfpp.13772