Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Kezhou CAI"'
Autor:
Yuqi WANG, Bifeng XU, Kezhou CAI, Baocai XU, Qiuyu WANG, Shulin ZHANG, Daoliang LAN, Linlin WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 62-70 (2024)
This study aimed to examine the impact of different low-sodium formulations on the quality and oxidative properties of yak meat products. Yak foreleg meat was utilized as the primary raw material, and various proportions of potassium chloride (KCl) a
Externí odkaz:
https://doaj.org/article/a142b2d2eedc4a6597377d172e4115b7
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Externí odkaz:
https://doaj.org/article/2955fb5f46fd4b1ca304ab653084cc3e
Publikováno v:
Molecules, Vol 27, Iss 24, p 8816 (2022)
This study was designed to isolate an anti-inflammatory activity oligopeptide from goose blood (GBP) for ameliorating LPS-mediated inflammation response and oxidative stress in RAW264.7 macrophages. In this study, GBP was isolated by tangential flow
Externí odkaz:
https://doaj.org/article/21cda7d6170848a29c4c48843cb6498b
Publikováno v:
Molecules, Vol 27, Iss 21, p 7151 (2022)
The aim of this study was to isolate and identify antioxidative peptide from goose liver hydrolysate (GLHP) for ameliorating oxidative stress damage by alcohol in HHL-5 hepatocytes. In this research, the target antioxidative peptides in GLHP were sep
Externí odkaz:
https://doaj.org/article/04a130cd653740d7be8d8afcafcdb043
Publikováno v:
Foods, Vol 11, Iss 7, p 1041 (2022)
This work studied the interactions between trehalose/chitooligosaccharide (COS) and myofibrillar protein (MP), and the effect of such interactions on the quality of meat after freezing was also evaluated. Fourier transform infrared spectroscopy showe
Externí odkaz:
https://doaj.org/article/d3878c2e5c7e468a809101427c55a9a0
Autor:
Xingyun Liu, Wei Xing, Zhaoyang Xu, Xiaomin Zhang, Hui Zhou, Kezhou Cai, Baocai Xu, Conggui Chen
Publikováno v:
Foods, Vol 11, Iss 6, p 833 (2022)
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes em
Externí odkaz:
https://doaj.org/article/5906126920b24c63ad58cc32ad6ef77e
Autor:
Peizhou Yang, Yun Wu, Jing Qian, Kezhou Cai, Lili Cao, Zhi Zheng, Shuizhong Luo, Shaotong Jiang, Xingxing Zhu
Publikováno v:
Brazilian Journal of Pharmaceutical Sciences, Vol 55 (2019)
Weaning results in intestinal dysfunction, mucosal atrophy, transient anorexia, and intestinal barrier defects. In this study, the effect of prodigiosin (PG) on the intestinal inflammation of weaned rats was investigated by using 1H-NMR spectroscopy
Externí odkaz:
https://doaj.org/article/da420add20a442d2b27dc0bc5a92b5dc
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2838-2847
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fdc8ff622824fd10e60a0c18291d16bd
https://doi.org/10.1002/jsfa.12470
https://doi.org/10.1002/jsfa.12470
Publikováno v:
Journal of Food Composition and Analysis. 119:105277
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de114f5442a6d5431b6a7f4b24877d21
https://doi.org/10.1016/j.jfca.2023.105277
https://doi.org/10.1016/j.jfca.2023.105277
Publikováno v:
Environmental Pollution. 323:121319
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ac84d14eaf600a9d20046be9fb5f9894
https://doi.org/10.1016/j.envpol.2023.121319
https://doi.org/10.1016/j.envpol.2023.121319