Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Meizhu Dang"'
Publikováno v:
Foods, Vol 12, Iss 10, p 2042 (2023)
The present study aimed to evaluate the capability of persimmon pectin (PP) as a stabilizer for acid milk drinks (AMDs) compared with commercial high-methoxyl pectin (HMP) and sugar beet pectin (SBP). The effectiveness of pectin stabilizers was asses
Externí odkaz:
https://doaj.org/article/81d5e16fbc7a4afcab7a0d0824ce0094
Publikováno v:
Foods, Vol 11, Iss 13, p 1830 (2022)
The purpose of this study is to obtain new antifreeze peptides (AFPs) that are natural, safe, and high activity from Ctenopharyngodon idella scales. The optimal hydrolysis conditions were investigated, and chromatography-based isolation was conducted
Externí odkaz:
https://doaj.org/article/7ce16296c0cd48b6904b02556d9488cd
Publikováno v:
Journal of Agricultural and Food Chemistry. 69:5216-5225
The effects of three B-type proanthocyanidin (PA) dimers covering procyanidin B2 (B-0g), procyanidin B2 3'-O-gallate (B-1g), and procyanidin B2 3,3'-di-O-gallate (B-2g) on 3T3-L1 preadipocyte differentiation and the underlying mechanisms were investi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::afc1e1cd2e685ada912c209ed5c9f9db
https://doi.org/10.1021/acs.jafc.1c00364
https://doi.org/10.1021/acs.jafc.1c00364
Autor:
Ruifeng Wang, Wei Zhu, Meizhu Dang, Xiangyi Deng, Xin Shi, Yajie Zhang, Kaikai Li, Chunmei Li
Publikováno v:
Journal of agricultural and food chemistry. 70(12)
Obesity is a global public health problem that endangers human health, and a rapid search for compounds with antiadipogenic activity could provide solutions to overcome this problem. Polyphenols are potential antiadipogenic compounds, but the screeni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10868e1525afa7e0ccca549ad784a6d1
https://pubmed.ncbi.nlm.nih.gov/35302782
https://pubmed.ncbi.nlm.nih.gov/35302782
Publikováno v:
Food Hydrocolloids. 135:108157
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::68eb1f8e57bade611dac8d46cf7fa4ff
https://doi.org/10.1016/j.foodhyd.2022.108157
https://doi.org/10.1016/j.foodhyd.2022.108157
Publikováno v:
Food Chemistry. 387:132913
To answer which is the key component caused the alterations of gluten in the presence of persimmon tannin (PT), the changes on physical properties, morphology, subunits coposition and cross-linking types of glutenin and gliadin were investigated. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47c78b977d37ae0cb14f4cc921b8d330
https://doi.org/10.1016/j.foodchem.2022.132913
https://doi.org/10.1016/j.foodchem.2022.132913
Publikováno v:
Journal of the Science of Food and Agriculture. 89:2405-2414
BACKGROUND: Considering the importance of flavour on the quality of litchi juice, a study was conducted on how processing and operating stages influence the aroma components of clear litchi juice during processing. RESULTS: The aroma fractions isolat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::892e822152b9182ab784161be18ead68
https://doi.org/10.1002/jsfa.3736
https://doi.org/10.1002/jsfa.3736
Publikováno v:
Frontiers in Computer Education ISBN: 9783642275517
ICFCE
ICFCE
In September 2007, when Zhengzhou College of Animal Husbandry Engineering celebrated his 50th anniversary, the college and enterprise alliance, as a handsel to the anniversary, was founded by 72 units including governmental departments, industrial as
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af459e0fa4a65ee7d46df3738e44f684
https://doi.org/10.1007/978-3-642-27552-4_20
https://doi.org/10.1007/978-3-642-27552-4_20
