Zobrazeno 1 - 10
of 211
pro vyhledávání: '"Mingyong Zeng"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 165-175 (2024)
In order to improve the high-value utilization of Spirulina platensis, the chelating conditions of Spirulina platensis protein peptide were preliminatively optimized with ferrous chloride as the iron source. The chelates were characterized by molecul
Externí odkaz:
https://doaj.org/article/456c1f04f71844d4a12176967aa39f6d
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 198-206 (2024)
To improve the stability of Spirulina polyphenols through microencapsulation. Two types of microcapsules, Phe-PS and Phe-PS-Zein were prepared by embedding zein and porous starch (PS) in spirulina polyphenols (Phe). The microstructure, stability, ant
Externí odkaz:
https://doaj.org/article/787cb3b4fa74484ca684b153cc17142b
Autor:
Zhaopeng Shen, Hua Yin, Lu Sun, Lu Chen, Jiandong Li, Xin Zhang, Mingyong Zeng, Xiaolu Jiang, Junhong Yu
Publikováno v:
Carbohydrate Polymer Technologies and Applications, Vol 8, Iss , Pp 100604- (2024)
Despite the well-known health benefits of unsaturated alginate oligosaccharides (UAOS), limited information exists on how they regulate the gut microbiota and intestinal mucosal immunity. In this study, UAOS was produced by alginate lyase degradation
Externí odkaz:
https://doaj.org/article/0da2fb9928e846e1a28f6ea53c55482b
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 319-327 (2023)
In order to eliminate the fishy and bitter taste of mussel hydrolysate, the fermentation process of mussel (Mytilus edulis) hydrolysate were studied in this paper. Angel fruit wine yeast was used to ferment and the optimal fermentation technology was
Externí odkaz:
https://doaj.org/article/4c925d5ef870418585846ce976f4b218
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 43-54 (2022)
Objects: The aim of this study was to find out the effect of lemon juice on the inhibition of lipid oxidation in oyster and flavor improvement of oyster hydrolysates. Furthermore, the difference of characteristic aromatic compounds in oyster hydrolys
Externí odkaz:
https://doaj.org/article/b463e5b2f5ce47e993fdfc96bbaf1654
Autor:
Linqing ZHU, Mingyong ZENG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 32-40 (2022)
This paper aimed to study the extraction and purification of phycocyanin from Synechococcus sp. PCC7002 (hereinafter referred to as “Synechococcus”) and its heat-induced fading mechanism. Phycocyanin was extracted and purified through high-pressu
Externí odkaz:
https://doaj.org/article/e59c8bcd7bae4f749ec03f54dad82700
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100569- (2023)
To investigate the differences of volatile and non-volatile metabolites between oyster enzymatic hydrolysates and boiling concentrates, molecular sensory analysis and untargeted metabolomics were employed. “Grassy,” “fruity,” “oily/fatty,
Externí odkaz:
https://doaj.org/article/ab9619b8e1a3442f8b227841888de92b
Autor:
Siyu Qian, Kang Liu, Jinlin Wang, Fan Bai, Ruichang Gao, Mingyong Zeng, Jihong Wu, Yuanhui Zhao, Xinxing Xu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100553- (2023)
The effect of oral processing on flavor release and change in composition of steamed sturgeon meat was investigated. Oral processing caused changes in the concentrations of taste compounds including amino acids, 5′-nucleotides, organic acids, and N
Externí odkaz:
https://doaj.org/article/cfd668d2caed4df280a843ee7089abfe
Autor:
Pengfei Xu, Li Liu, Kang Liu, Jinlin Wang, Ruichang Gao, Yuanhui Zhao, Fan Bai, Yujin Li, Jihong Wu, Mingyong Zeng, Xinxing Xu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100534- (2023)
New insights revealing the flavor formation of unrinsed mixed sturgeon surimi with chicken breast were evaluated. Seventy-two volatile compounds were identified by gas chromatography–ion mobility spectrometry among the 11 surimi sample groups. The
Externí odkaz:
https://doaj.org/article/234a8fca17384684a8fd4efdc9ddff9e
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Lactic acid bacteria (LAB) attenuate dextran sulfate sodium (DSS)-induced colitis in mice by restoring gut flora homeostasis and modulating the immune response. Because synchronous behavior can be controlled by autoinducer-2 (AI-2)/LuxS-mediated quor
Externí odkaz:
https://doaj.org/article/1f179d566a9347d3a62e011c7abc9fd5