Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Qibiao Wen"'
Autor:
Yuzhi Wang, Guixiang Tong, Xinglong Jiang, Chuandeng Tu, Hongjiao Cai, Wenhong Fang, Honglian Tan, Qibiao Weng, Xinxian Wei, Mao Lin
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
IntroductionAeromonas hydrophila is particularly harmful to freshwater aquaculture, and the search for phage is an effective biological control method, but reports of possible temperate phages and their mutants are rare in this field. In this study,
Externí odkaz:
https://doaj.org/article/5d843d57c0814c2c8579695be8f6d3a3
Publikováno v:
Starch - Stärke. 63:121-127
Effects of electron-beam irradiation (0, 1.0, 2.7, and 4.4 kGy) on physicochemical properties, MW distribution as well as microstructure of starches separated from electron-beam irradiated and stored wheats were investigated by differential scanning
Publikováno v:
Carbohydrate Polymers. 81:323-329
Ultrasonic assisted extraction and antioxidant activity of water-soluble polysaccharide (MSP) from mung bean ( Vigna radiata L.) hull were investigated. After deproteinization, MSP was isolated and purified by a DEAE-cellulose anion-exchange column a
Publikováno v:
Starch - Stärke. 62:181-187
The purpose of this work was to study the characterizations and magnetic properties of magnetic cross-linked high amylose cornstarch synthesized by different processes, and then obtain the adequate magnetic biological material for wide applications.
Publikováno v:
Wuhan University Journal of Natural Sciences. 12:529-534
The physical properties and chemical components of three oil samples extracted from Illicium verum Hook. f. by steam distillation (SD), solvent extraction (SE) and supercritical fluid extraction (SFE) were compared with one another and analyzed by Ga
Publikováno v:
Starch - Starke. 48:180-185
Sixteen Australian hard and soft wheats and two U.S. hard wheats were milled into flours (break and reduction) for preparation of steamed breads. Chemical composition and rheological properties of the flour were determined. Steamed breads were analyz
Publikováno v:
Journal of food science and technology. 51(7)
In this study feruloylated oligosaccharides (FOs) was released from maize bran by hydrochloric acid hydrolysis, and feruloyl arabinose (F-Ara) was obtained by D301 macroporous resin chromatography followed by polyamide resin purification from FOs. Af