Zobrazeno 1 - 10
of 451
pro vyhledávání: '"Mingyong, Xie"'
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 154-165 (2024)
With the rise of probiotics fermentation in food industry, fermented foods have attracted worldwide attention. In this study, protective effects of Rosa roxburghii & edible fungus fermentation broth (REFB) on immune function and gut health in Cycloph
Externí odkaz:
https://doaj.org/article/fb4831cf0768410db2c3a885bbd51bc8
Publikováno v:
Foods, Vol 13, Iss 8, p 1241 (2024)
Acid hydrolysis serves as the primary method for determining the monosaccharide composition of polysaccharides. However, inappropriate acid hydrolysis conditions may catalyze the breakdown of monosaccharides such as fructans (Fru), generating non-sug
Externí odkaz:
https://doaj.org/article/0ac604e6c55a468b82763e029880fcfa
Autor:
Chengyuan Wang, Meixiang Yao, Hongguang Zhong, Stephene S. Meena, Fuxing Shu, Shaoping Nie, Mingyong Xie
Publikováno v:
Frontiers in Medicine, Vol 10 (2023)
Helicobacter pylori (H. pylori) is a gastric-persistent pathogen that can cause peptic ulcer disease, gastric cancer, and mucosal-associated lymphoid tissue lymphoma. This pathogen is commonly treated with antibiotic-based triple or quadruple therapy
Externí odkaz:
https://doaj.org/article/01d33ec23dd444c59a6c338b9a190bef
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 78-86 (2022)
A method for the detection of 8 heterocyclic aromatic amines (HAAs) in fried beef patties by solid phase extraction-high performance liquid chromatography-triple quadrupole mass spectrometry was established in this study, and the effects of six tradi
Externí odkaz:
https://doaj.org/article/bc8bc68327bd42078814622b52599abd
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 940-948 (2022)
Maillard reaction during food processing contributes to the formation of some unpleasant heat-induced toxicants including advanced glycation end products (AGEs) and 5-hydroxymethylfurfural (HMF), which have been linked to various health risks. The ef
Externí odkaz:
https://doaj.org/article/c82b0ab57adf470b98148ff715662ce8
Autor:
Hongmei Yin, Yadong Zhong, Hui Wang, Jielun Hu, Shengkun Xia, Yuandong Xiao, Shaoping Nie, Mingyong Xie
Publikováno v:
Journal of Advanced Research, Vol 35, Iss , Pp 153-168 (2022)
Introduction: Colonic urea-nitrogen metabolites have been implicated in the pathogenesis of certain diseases which can be affected by environmental factors. Objectives: We aimed to explore the influence of ambient humidity on colonic urea-nitrogen me
Externí odkaz:
https://doaj.org/article/fc101fc1b7ae41a7a9071ea4b13985d1
Autor:
Hui Wang, Hongmei Yin, Yadong Zhong, Jielun Hu, Shengkun Xia, Zixuan Wang, Shaoping Nie, Mingyong Xie
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1994-2003 (2022)
Coix lachryma-jobi L. seed is an important food item in Asia with culinary and medicinal values. The effects of non-fermented coix seed (NFC), fermented coix seed with Lactobacillus plantarum NCU137 (FC) and polysaccharides from NFC, FC (FCP) on mice
Externí odkaz:
https://doaj.org/article/4ac61b5e50b246078347acf27466e8d2
Autor:
Hao Zhang, Chunhua Chen, Yanli Zhang, Hongmei Yin, Jielun Hu, Yadong Zhong, Shaoping Nie, Mingyong Xie
Publikováno v:
Fermentation, Vol 9, Iss 5, p 485 (2023)
Indigestible glucans (IGs) are dietary fibers that can promote human health via fermentation by the gut microbiota, where their physico-chemical properties play a crucial role. This effect remains to be fully explored. The aim of the current study wa
Externí odkaz:
https://doaj.org/article/ddc2f2a022264888adbe422d12ea2426
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Tea is a popular beverage with a long history of safe and healthy use. Tea polysaccharide is a bioactive component extracted from tea, which has attracted more and more attention in recent decades. In this article, an acidic polysaccharide Gougunao t
Externí odkaz:
https://doaj.org/article/e94bfe9d3b8048179e8f7c60ede05c79
Publikováno v:
Foods, Vol 12, Iss 2, p 394 (2023)
Advanced glycation end products (AGEs) and nitrosamines (NAs) in sausage are associated with pathogenic and carcinogenic risks. However, the multiple reaction parameters affecting the production of AGEs and NAs during sausage processing remain unclea
Externí odkaz:
https://doaj.org/article/ed539225337c443ba5830feeef1e0e34