Zobrazeno 1 - 10
of 68
pro vyhledávání: '"Maolin, Tu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 415-425 (2024)
Hyperuricemia (HUA) is a chronic metabolic disease, characterized by excessive uric acid in the blood, caused by purine metabolism disorders. Studies show that conventional clinical treatment methods have certain limitations, while probiotics have th
Externí odkaz:
https://doaj.org/article/ad64f1f4c189462eaca05d7e3838e17a
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101653- (2024)
The luxS/AI-2 quorum sensing (QS) system of Streptococcus thermophilus regulates strain acid tolerance, yet its impact on milk fermentation remains unclear. This study aimed to elucidate the mechanism of luxS and pfs gene overexpression in the luxS/A
Externí odkaz:
https://doaj.org/article/e6f6e2db3ac04f86b4b9cd6830b12824
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101540- (2024)
Plant proteins can meet consumers' demand for healthy and sustainable alternatives to animal proteins. It has been reported to possess numerous health benefits and is widely used in the food industry. However, conventional extraction methods are time
Externí odkaz:
https://doaj.org/article/f29ec7666fe14c54864e29dbe012ca13
Autor:
Xiankang Fan, Ang Zhang, Tao Zhang, Maolin Tu, Qiwei Du, Nan Ling, Jihuan Wu, Xiaoqun Zeng, Zhen Wu, Daodong Pan
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101191- (2024)
The study aimed to investigate the impact of water-soluble extract from Semen Ziziphi Spinosae (SZSE) on yogurt quality and understand the underlying mechanism. The results demonstrated that adding 0.5% (w/v) SZSE had a significant effect on reducing
Externí odkaz:
https://doaj.org/article/6e02a15b164944358a73a1f4ab289a47
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100878- (2024)
With the growing demand for healthy and sustainable food, blue food proteins have emerged as an important way to address resource-intensive production and environmental concerns. This paper systematically reviewed the extraction technologies, propert
Externí odkaz:
https://doaj.org/article/f98ac2d6d99b44f9a2a4cbcfecaafeee
Autor:
Qing Fan, Chaoran Xia, Xiaoqun Zeng, Zhen Wu, Yuxing Guo, Qiwei Du, Maolin Tu, Xinanbei Liu, Daodong Pan
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100749- (2024)
Nitrite has the potential risk of hypoxic poisoning or cancer in pickled food. In our previous study, Limosilactobacillus fermentum (L. fermentum) RC4 is effective in nitrite degradation by producing nitrite reductase B (NirB). To investigate the det
Externí odkaz:
https://doaj.org/article/da96ce81c5094df8aa4cfab17931323a
Autor:
Jiahao Che, Jingjing Shi, Chenguang Fang, Xiaoqun Zeng, Zhen Wu, Qiwei Du, Maolin Tu, Daodong Pan
Publikováno v:
Microorganisms, Vol 12, Iss 4, p 704 (2024)
Pathogenic biofilms provide a naturally favorable barrier for microbial growth and are closely related to the virulence of pathogens. Postbiotics from lactic acid bacteria (LAB) are secondary metabolites and cellular components obtained by inactivati
Externí odkaz:
https://doaj.org/article/f654c0d9ee8e4861ac2775a28b516064
Publikováno v:
Foods, Vol 12, Iss 12, p 2347 (2023)
Putrescine is a low-molecular-weight organic compound that is widely found in pickled foods. Although the intake of biogenic amines is beneficial to humans, an excessive intake can cause discomfort. In this study, the ornithine decarboxylase gene (OD
Externí odkaz:
https://doaj.org/article/06f42bc0f3e044299177051f70f34498
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 1, Pp 32-37 (2021)
There is no study on food-derived peptide with both anticoagulant and angiotensin I-converting enzyme inhibitory (ACEI) activities yet. In this work, the anticoagulant and ACEI activities of the casein hydrolysates released by pepsin digestion were e
Externí odkaz:
https://doaj.org/article/7d8ede8ac24e4f1fb8b49da0651705be
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 394-401 (2020)
Owing to the formation of aggregation and gelation during storage, certain proteins and peptides exhibit limited applications in aqueous protein food products. The purpose of this study was to investigate the influence of homogenization and xanthan g
Externí odkaz:
https://doaj.org/article/0b2ac286e9f849a4bad21b7f06f2c59d