Zobrazeno 1 - 10
of 304
pro vyhledávání: '"Mingsheng Dong"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose (BC) th
Externí odkaz:
https://doaj.org/article/b56b07d1b9034af3b4cf3f57251422f6
Autor:
Zhiwen Ge, Fidelis Azi, Xuan Bao, Xintao Yin, Xue Feng, Min Zhang, Xiudong Xia, Mingsheng Dong
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface met
Externí odkaz:
https://doaj.org/article/531de37d72844b269854a01f7a08a7f6
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
The application of LG-8 and its dry fragments as zearalenone (ZEN) adsorbents was investigated. The study showed that Geotrichum candidum LG-8 and its fragments dried at 55°C or through lyophilization are able to adsorb around 80% of ZEN. However, b
Externí odkaz:
https://doaj.org/article/abee447ff6cd416d965a24e1fe8016b0
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 477-487 (2023)
In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and
Externí odkaz:
https://doaj.org/article/b6883863c26e48769c119b4ce01d361c
Autor:
Zhiyu Li, Wenxiu Hu, Jiajia Dong, Fidelis Azi, Xiao Xu, Chuanhai Tu, Sijie Tang, Mingsheng Dong
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 669-679 (2023)
Curcumin is a bioactive molecule with limited industrial application because of its instability and poor solubility in water. Herein, curcumin-loaded Pickering emulsion was produced using purified bacterial cellulose from fermented kombucha (KBC). Th
Externí odkaz:
https://doaj.org/article/3d6c093973294019b52d78e21c2945f4
Autor:
Juanjuan Tian, Xiaomeng Wang, Xueliang Zhang, Xiaohong Chen, Mingsheng Dong, Xin Rui, Qiuqin Zhang, Mei Jiang, Wei Li
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 622-633 (2023)
In this study, the in vitro digestion and fermentation of two intra-polysaccharide fractions (IPS1 and IPS2) from Paecilomyces cicadae TJJ1213 were investigated. The constituent monosaccharides of IPS1 and IPS2 were not changed after simulated saliva
Externí odkaz:
https://doaj.org/article/65b4007c183b46acbc8e2aee77fdebea
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 259 (2024)
The active metabolite (S)-equol, derived from daidzein by gut microbiota, exhibits superior antioxidative activity compared with its precursor and plays a vital role in human health. As only 25% to 50% of individuals can naturally produce equol when
Externí odkaz:
https://doaj.org/article/47d0f7ba581e4566b3bfd7cb98c1b88a
Publikováno v:
Foods, Vol 12, Iss 21, p 4013 (2023)
In this study, the noncovalent interaction mechanisms between soybean 7S globulin and three polyphenols (gallic acid (GA), chlorogenic acid (CA) and (−)-epigallocatechin gallate (EGCG)) were explored and compared using various techniques. Fluoresce
Externí odkaz:
https://doaj.org/article/21fc892b1bdd49d9925cdcd1ab76a5c3
Publikováno v:
Food Materials Research, Vol 2, Iss 1, Pp 1-14 (2022)
Medium-chain fatty acids (MCFAs) are important components for food, pharmaceutical and fuel industries. Nevertheless, engineering microorganisms to produce MCFAs often induces toxicity and stresses towards host strains, which could be alleviated via
Externí odkaz:
https://doaj.org/article/ebffb876aa734a1f9574307a7fdf1097
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Non-post fermented Shuidouchi is a Chinese spontaneously fermented soybean food with multifunctionality in human health. The functionality and safety of this plant-based food will be affected by the microorganisms during fermentation. In this study,
Externí odkaz:
https://doaj.org/article/64e87ebb534a4936a4ed3a6f5a35e125