Zobrazeno 1 - 10
of 93
pro vyhledávání: '"Peiyan Li"'
Publikováno v:
eFood, Vol 5, Iss 5, Pp n/a-n/a (2024)
Abstract In this paper, phosphorylation was employed to modify long‐chain inulin (PFXL) with the aim of improving the hydrophilicity and stability, thereby enhancing the nutritional value and quality of fresh wheat noodles. The textural characteris
Externí odkaz:
https://doaj.org/article/ba35431d6c2e40f3a8687825c56f7b92
Publikováno v:
Molecules, Vol 29, Iss 6, p 1334 (2024)
Currently, little is known about the characteristics of polyphenol oxidase from wheat bran, which is closely linked to the browning of wheat product. The wheat PPO was purified by ammonium sulfate precipitation, DEAE-Sepharose ion-exchange column, an
Externí odkaz:
https://doaj.org/article/0e4092c88d9a45909e8d0c57d78dcee6
Publikováno v:
Heliyon, Vol 9, Iss 8, Pp e18769- (2023)
The COVID-19 pandemic has become a global public health crisis, causing significant morbidity and mortality worldwide. As an early response, different lockdowns were imposed in the UK (and the world) to limit the spread of the disease. Although effec
Externí odkaz:
https://doaj.org/article/320513792412405f907849cb70f3bec4
Autor:
Yunfeng Xu, Weiping Guo, Denglin Luo, Peiyan Li, Jinle Xiang, Junliang Chen, Xiaodong Xia, Qinggang Xie
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Staphylococcus aureus is a common foodborne pathogen which can form biofilms to help them resist to antimicrobials. It brings great harm to human health. Punicalagin has good antimicrobial activities against S. aureus, but its effect on biofilm forma
Externí odkaz:
https://doaj.org/article/8b9fc5b380a84bac941ee4e8b5b83524
Publikováno v:
Gels, Vol 9, Iss 2, p 73 (2023)
Potato flour (PF) is rich in health-promoting compounds that can improve the nutritional benefits of food products after blending with wheat flour. However, the incorporation of PF may influence the processing characteristics of mixed powders and the
Externí odkaz:
https://doaj.org/article/029e79fbb31444f98026cda92e2ff8c4
Publikováno v:
Foods, Vol 11, Iss 21, p 3344 (2022)
We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and
Externí odkaz:
https://doaj.org/article/91bd04b5c5f04cffb310e7203794bdb2
Publikováno v:
Foods, Vol 11, Iss 20, p 3188 (2022)
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chest
Externí odkaz:
https://doaj.org/article/30c9010b6723439ea30fdfe336ec8ae3
Publikováno v:
Frontiers in Public Health, Vol 9 (2021)
Purpose: To explore the types of leisure activities, the degree of activity involvement, and the relationship between leisure benefits in older adults in cities and towns in Northern Guangdong, China; to provide valuable references for formulating re
Externí odkaz:
https://doaj.org/article/97514518dc0947ce8bba509f08be8540
Publikováno v:
Food Chemistry: X, Vol 7, Iss , Pp 100095- (2020)
The oil absorption behavior of food during deep-frying greatly affects the quality of the final fried food. However, the research on oil absorption lacks comprehensive analysis and understanding. In this paper, the oil content, moisture content, oil
Externí odkaz:
https://doaj.org/article/1812302c0b844e7ba52655c34835c2f1
Autor:
Xiaocong Zhou, Peiyan Li
Publikováno v:
Journal of Algorithms & Computational Technology, Vol 4 (2010)
QoS-aware applications have become urgently demanded especially in service oriented computing environment. Specifying software architectures of QoS-aware applications is not a trivial task because such architectures are complex and dynamic, evolving
Externí odkaz:
https://doaj.org/article/7ae41ea1298c4a25b59eda44d3a12303