Zobrazeno 1 - 10
of 39
pro vyhledávání: '"Qingquan FU"'
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionLow temperature inhibits the growth of most microorganisms. However, some microbes can grow well in a low temperature, even a freezing temperature.MethodsIn this study, the mechanisms conferring cold resistance in the cryophylactic yeast
Externí odkaz:
https://doaj.org/article/cdd2b0088cdf47f9b657184355257f2a
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 349-355 (2024)
Curriculum ideological and political education is the fundamental task of implementing moral education and cultivating people in colleges and universities, and also the basic requirement for the development in the new era. The concept of OBE is resul
Externí odkaz:
https://doaj.org/article/eff310e0e2474e3da02a4e19c8435251
Publikováno v:
Foods, Vol 12, Iss 24, p 4471 (2023)
Acetobacter pasteurianus is always used to brew vinegar because of its ability of producing and tolerating a high concentration of acetic acid. During vinegar fermentation, initial acetic acid contributes to acetic acid accumulation, which varies wit
Externí odkaz:
https://doaj.org/article/a6c723252c6a4121bf17a8c6e508cd20
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
This paper focuses on the changes of physicochemical properties and gel-forming ability of duck myofibrillar proteins (DMPs) induced using hydroxyl radical oxidizing systems. DMPs were firstly extracted and then oxidized at various H2O2 concentration
Externí odkaz:
https://doaj.org/article/1bd93ceed4dd4da2a2200bff0bdd9caa
Publikováno v:
Molecules, Vol 28, Iss 18, p 6721 (2023)
The aim of this study was to investigate the biochemical properties and gel-forming capacity of duck myofibrillar proteins under the effects of 2,2′-azobis(2-methylpropionamidine) dihydrochloride (AAPH)-mediated oxidation. Duck myofibrillar protein
Externí odkaz:
https://doaj.org/article/eff97a35a9674d48b692b6621d0e203a
Autor:
Chunyan Li, Youyou Xu, Huimin Wu, Ruirui Zhao, Xinwei Wang, Fangfang Wang, Qingquan Fu, Tiantian Tang, Xuewei Shi, Bin Wang
Publikováno v:
Foods, Vol 12, Iss 13, p 2554 (2023)
The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP)
Externí odkaz:
https://doaj.org/article/150538bf290341398943bb39cc34f342
Publikováno v:
Foods, Vol 11, Iss 22, p 3590 (2022)
Effects of different levels (1%, 3% and 5%) of cherry powder on the physiochemical properties and antioxidant activity of Jiangsu-type sausages were investigated at 4 °C for 30 days. The results show that the sensory evaluation values and physicoche
Externí odkaz:
https://doaj.org/article/4f13d625364e4c5d92d5779b54d2bd40
Publikováno v:
Antioxidants, Vol 5, Iss 3, p 32 (2016)
Antioxidant peptides are gradually being accepted as food ingredients, supplemented in functional food and nutraceuticals, to positively regulate oxidative stress in the human body against lipid and protein oxidation. Meat muscle and meat by-products
Externí odkaz:
https://doaj.org/article/2b2255394ef54f3caf705eec61d902a7
Autor:
Wang, Chunyan Li, Youyou Xu, Huimin Wu, Ruirui Zhao, Xinwei Wang, Fangfang Wang, Qingquan Fu, Tiantian Tang, Xuewei Shi, Bin
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2554
The flat peach is a high economic value table fruit possessing excellent quality and a unique aroma. This article investigated the quality characteristics and aroma fingerprinting of flat peaches (Qingpan, QP; Ruipan 2, R2; Ruipan 4, R4; Wanpan, WP)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::b75932aed5432db61549e104ed129195
Autor:
Jing Tian, Jingqian Chen, Jiaqi Guo, Wenyuan Zhu, Mohammad Rizwan Khan, Qingquan Fu, Yongcan Jin, Huining Xiao, Junlong Song, Orlando J. Rojas
Publikováno v:
Colloids and Surfaces A: Physicochemical and Engineering Aspects. 670:131503
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::173238d68348a0187b682c13c07d8b60
https://doi.org/10.1016/j.colsurfa.2023.131503
https://doi.org/10.1016/j.colsurfa.2023.131503