Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Lingping Hu"'
Autor:
Lingping Hu, Zhiheng Hu, Yaoxian Chin, Haixia Yu, Jianhong Xu, Jianwei Zhou, Donghong Liu, Mengli Kang, Yaqin Hu
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 3, Pp 140-150 (2022)
A method of ultrahigh performance liquid chromatography coupled to high resolution mass spectrometry (UPLC-HRMS) was established for characterization of the lipid profile of Skipjack tuna. Over 300 lipid molecular species were identified through c
Externí odkaz:
https://doaj.org/article/c9fc79b9226e41e7bce0737e6d2b5901
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 2, Pp 64-75 (2022)
This study aimed to investigate the effect of different coating materials on the quality of shrimp (Litopenaeus vannamei) during chilled storage for 10 days. Fresh shrimp were randomly divided into five groups: the control group, the hypotaurine t
Externí odkaz:
https://doaj.org/article/4ea194d1f47d4b229144c83a2d3dd93d
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 2, Pp 76-89 (2022)
The Lophius litulon liver was used as raw material for the extraction of fish oil via various extraction methods. The extraction rate by water extraction, potassium hydroxide (KOH) hydrolysis and protease hydrolysis were compared and the results r
Externí odkaz:
https://doaj.org/article/50e744a0b78c45f9b6fe4053d714eb3d
Publikováno v:
Journal of Functional Foods, Vol 86, Iss , Pp 104679- (2021)
Antioxidant peptide, referred as Trp-Gly-Pro-Gly-Val-Glu (WGPGVE), was isolated and identified from porcine plasma which was hydrolysised 5 h by alkaline protease. The sequence of WGPGVE had hydrophobic amino acids G, V, aromatic amino acids W, and a
Externí odkaz:
https://doaj.org/article/64241a56a4674c6d9f875704dd311cb6
Publikováno v:
Trends in Food Science & Technology. 124:259-277
Publikováno v:
Trends in Food Science & Technology. 118:167-178
Background Owing to increasing environmental concerns and growing demands for food quality maintenance, biodegradable active packaging is emerging on the market to overcome the challenges faced by traditional plastic packaging. Pectin, with character
Publikováno v:
International Journal of Food Science & Technology. 57:164-172
Autor:
Lingping Hu, Hongwei Zhang, Zhiheng Hu, Yaoxian Chin, Gaoshang Li, Jiayin Huang, Xiaomei Zhang, Bingxue Jiang, Yaqin Hu
Publikováno v:
Food research international (Ottawa, Ont.). 158
Mislabeling and adulteration of tuna are common due to the diminishing of morphological characteristics during processing. The tuna authenticity is now being focused in the seafood supply chain. In this study, the lipid profiles of 3 commercial tuna
Autor:
Lingping Hu, Hongwei Zhang, Yaqin Hu, Jiayin Huang, Qian Yao, Haixia Yu, Jianhong Xu, Gaoshang Li
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Lingping Hu, Hongwei Zhang, Zhiheng Hu, Yaoxian Chin, Xiaomei Zhang, Jianchu Chen, Donghong Liu, Yaqin Hu
Publikováno v:
Food Control. 141:109162