Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Mingwu QIAO"'
Autor:
Lin Cheng, Xiaoyong Liu, Yan Ma, Xianqing Huang, Xinru Zhang, Jinrui Liu, Lianjun Song, Mingwu Qiao, Tiange Li, Tianlin Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102039- (2024)
Externí odkaz:
https://doaj.org/article/112ae5c662624f1e8679c8670f9748f7
Autor:
Lin Cheng, Xiaoyong Liu, Yan Ma, Xianqing Huang, Xinru Zhang, Jinrui Liu, Lianjun Song, Mingwu Qiao, Tiange Li, Tianlin Wang
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101934- (2024)
This study examined effects of different processing methods on phenolic compounds in flaxseed meal. The optimal SE treatment was 1.0 MPa for 3 min, and the contents of total flavonoids and phenolic acid were 2.26 times and 1.63 times of the control g
Externí odkaz:
https://doaj.org/article/ac6de8fcc052416288e7ce9ce0d6bfc8
Autor:
Mingwu Qiao, Fei Wang, Shaohua Meng, Yufei Liu, Lianjun Song, Jiansheng Zhao, Yan Ma, Guanghui Zhao, Xianqing Huang, Dan Hai
Publikováno v:
Journal of Food Protection, Vol 87, Iss 10, Pp 100320- (2024)
Limu smoked chicken is a traditional Chinese delicacy; however, polycyclic aromatic hydrocarbons (PAHs) are generated during the smoking process. We developed a pyrolysis process for pear wood liquid smoke with minimal PAH generation. Pear wood liqui
Externí odkaz:
https://doaj.org/article/9d00b51987aa4b28a8ee993a268c96c5
Autor:
Wenxin Li, Xiaoyong Liu, Yan Ma, Xianqing Huang, Dan Hai, Yongxia Cheng, Ge Bai, Yinping Wang, Bei Zhang, Mingwu Qiao, Lianjun Song, Ning Li
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101429- (2024)
Changes in physio-biochemical metabolism, phenolics and antioxidant capacity during germination were studied in eight different wheat varieties. Results showed that germination enhanced sprout growth, and caused oxidative damage, but enhanced phenoli
Externí odkaz:
https://doaj.org/article/bc0fa78312be4e8b84c0f43457f35044
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 444-451 (2022)
Flaxseed oil is rich in polyunsaturated fatty acids and has a variety of physiological functions, at the same time, flaxseed oil has poor oxidation stability, low water solubility and low bioavailability, which seriously limits its application in foo
Externí odkaz:
https://doaj.org/article/cddd31de21ff4d98882799bd96afc324
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 457-466 (2022)
Raffinose family oligosaccharides (RFOs) are 1, 6-galactosyl extensions of α-sucrose, and are plant non-structural carbohydrates, mainly including raffinose, stachyose and verbasose, which are commonly found in the plant kingdom middle. Among them,
Externí odkaz:
https://doaj.org/article/d5c51bfc127044819fcfdcac8f5611a4
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 418-428 (2022)
Pea polyphenols are secondary metabolites widely existing in peas, mainly including flavonoids (populin, kaempferol, quercetin), phenolic acids (p-coumaric acid, erucic acid, ferulic acid) and tannins (catechins). The content, species and distributio
Externí odkaz:
https://doaj.org/article/f2f8cf580bfa40d3b20b05cf1e3de695
Autor:
Yongxia Cheng, Ruoqi Zhao, Mingwu Qiao, Yan Ma, Tiange Li, Ning Li, Yue Shen, Xianqing Huang, Lianjun Song
Publikováno v:
Foods, Vol 13, Iss 4, p 626 (2024)
The oligosaccharides extracted from the seeds of peas, specifically consisting of raffinose, stachyose, and verbascose, fall under the category of raffinose family oligosaccharides (RFOs). The effect of RFOs on intestinal microflora and the anti-infl
Externí odkaz:
https://doaj.org/article/24f8c185ca7f43d3b39e41c1cd00f5a7
Publikováno v:
Foods, Vol 13, Iss 1, p 117 (2023)
Plant-based meat analogues offer an environmentally and scientifically sustainable option as a substitute for animal-derived meat. They contribute to reducing greenhouse gas emissions, freshwater consumption, and the potential risks associated with z
Externí odkaz:
https://doaj.org/article/cbde0aec80fa4169b321e4ae2f1f2722
Publikováno v:
Microorganisms, Vol 11, Iss 12, p 2869 (2023)
Pork skin and duck skin are highly favored by consumers in China, and high-temperature processing methods are widely employed in cooking and food preparation. However, the influence of high-temperature treatment on the microbial communities within po
Externí odkaz:
https://doaj.org/article/4a8b269f60304c5588e491cad7fe3667