Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Mou-Ming Zhao"'
Autor:
Ping-Ping Wang, Qiang Huang, Chun Chen, Li-Jun You, Rui Hai Liu, Zhi-Gang Luo, Mou-Ming Zhao, Xiong Fu
Publikováno v:
Journal of Functional Foods, Vol 54, Iss , Pp 64-73 (2019)
A novel polysaccharide (MFP4P) was isolated from mulberry fruits (Morus alba L.) pulp using a combination of DEAE-Sepharose fast-flow and Sephadex G-100 chromatographic columns. Structural characterization revealed that MFP4P was composed of arabinos
Externí odkaz:
https://doaj.org/article/71da8d065b894797892ad562cff6c607
Publikováno v:
Molecules, Vol 19, Iss 9, Pp 13147-13160 (2014)
Sugarcane tops were extracted with 50% ethanol and fractionated by petroleum ether, ethyl acetate (EtOAc), and n-butyl alcohol successively. Eight phenolic compounds in EtOAc extracts were purified through silica gel and Sephadex LH-20 column chromat
Externí odkaz:
https://doaj.org/article/3d7cc0a9aa8640ab8d800ac65d93e0e6
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 3, Pp 429-434 (2006)
Effects of casein hydrolysates by papain on acidification of the yogurts and growth of probiotic bacteria during yogurt fermentation have been investigated. The viability of probiotic bacteria and texture characteristics of the yogurts during storage
Externí odkaz:
https://doaj.org/article/8d2b4eaf0f784bdc90bd02e82e06c091
Publikováno v:
Food Technology and Biotechnology, Vol 44, Iss 1, Pp 25-32 (2006)
Gluten hydrolysate was prepared through limited enzymatic hydrolysis of wheat gluten resulting from the byproducts of wheat starch. The enzyme applied in the present study was Protamex. Response surface methodology was used to investigate the effects
Externí odkaz:
https://doaj.org/article/786ba0620a9e455aa8b5a9f81219e022
Publikováno v:
Journal of the Science of Food and Agriculture. 103:606-615
Soybeans and defatted soybeans, commonly used as protein ingredients, have different flavors of their fermented soy sauce. Clarifying the differences between the two soy sauces, as well as the formation mechanism, is an important prerequisite for imp
Autor:
Yan-Chao Ma, Yang Zheng, Li-Hua Wang, Bao-Guo Sun, Mou-Ming Zhao, Ming-Quan Huang, Ji-Hong Wu, He-He Li, Xiao-Tao Sun
Publikováno v:
Renewable and Sustainable Energy Reviews. 179:113275
Publikováno v:
Journal of Functional Foods, Vol 55, Iss, Pp 95-103 (2019)
Emerging data suggests that 4-methylguaiacol is not only an aroma compound but also a bioactive component of Baijiu (Chinese liquor). To verify the anti-inflammatory potential of 4-methylguaiacol, the influence of 4-methylguaiacol on the secretion of
Publikováno v:
Biochemical Engineering Journal. 139:146-153
The aim of this study was to rationally engineer the acidic adaptation of B. subtilis Ca-independent alpha-amylase (Amy7C) by decreasing the pKa values of catalytic residues through mutations at active site. Within 4.5 A of three catalytic residues o
Publikováno v:
Nitric Oxide. 77:19-25
Background To find a succedaneum of present methods for slaughtering tilapia, we have demonstrated the influence of nitric oxide (NO) (saturated NO solution) through euthanasia before slaughter on the animal welfare and muscle color of tilapia. The r
Publikováno v:
Food Hydrocolloids. 74:255-266
In this study, a novel formation of coacervates originated from hsian-tsao gum (HG) and chitosan (CS) was investigated. Preparation of coacervates was carried out through associative phase separation between CS (1 wt%) and HG (0–2 wt%) as a functio