Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Qianwei Liao"'
Autor:
Yulong Zhang, Xueying Chen, Ping Hu, Qianwei Liao, Yong Luo, Juan Li, Dandan Feng, Jun Zhang, Zhaoqing Wu, Haoxiang Xu
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 228-237 (2021)
The aim of this study was to evaluate the antioxidant activity of exopolysaccharides (EPS) from Lactobacillus kimchi SR8. The EPS exhibited strong scavenging activities for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals. Two EPS fractions (EPS-1
Externí odkaz:
https://doaj.org/article/8ee87c77200940f2898cf9650a07c6be
Autor:
Haoxiang Xu, Ping Hu, Zhaoqing Wu, Qianwei Liao, Dandan Feng, Jun Zhang, Chen Xueying, Yong Luo, Yulong Zhang, Juan Li
Publikováno v:
CyTA-Journal of Food, Vol 19, Iss 1, Pp 228-237 (2021)
The aim of this study was to evaluate the antioxidant activity of exopolysaccharides (EPS) from Lactobacillus kimchi SR8. The EPS exhibited strong scavenging activities for 1,1-diphenyl-2-picrylhydrazyl and hydroxyl radicals. Two EPS fractions (EPS-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d110c0c1818b2d4b6ec81963787504fa
https://doaj.org/article/8ee87c77200940f2898cf9650a07c6be
https://doaj.org/article/8ee87c77200940f2898cf9650a07c6be
Publikováno v:
Journal of Food and Nutrition Research. 5:928-934
The correlation between exopolysaccharide production of Lactobacillus kimchi SR8 under different culture conditions and the DPPH radical scavenging activity of exopolysaccharide was studied. Lactobacillus kimchi SR8 produced 228.24 ± 2.23 mg/L exopo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2a77b2543dd4c2eb517ae19fd0d008b
https://doi.org/10.12691/jfnr-5-12-8
https://doi.org/10.12691/jfnr-5-12-8
Publikováno v:
Journal of Food Science. 82:2960-2967
Lactobacillus curvatus(SR6) and Lactobacillus paracasei(SR10‐1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatusSR6 had bett
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66564727480f07d90a01f944f324723d
https://doi.org/10.1111/1750-3841.13975
https://doi.org/10.1111/1750-3841.13975
Publikováno v:
Journal of food science. 82(12)
Lactobacillus curvatus (SR6) and Lactobacillus paracasei (SR10-1) were assessed for their antioxidant activities and inoculated into sausages to investigate their effects on quality during fermentation. The results showed that L. curvatus SR6 had bet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::a592a180e10d4384da8c358f22f48962
https://pubmed.ncbi.nlm.nih.gov/29131334
https://pubmed.ncbi.nlm.nih.gov/29131334