Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Ronghua Ju"'
Autor:
Su Bu, Chunying Yuan, Fuliang Cao, Qifeng Xu, Yichun Zhang, Ronghua Ju, Longyun Chen, Zhong Li
Publikováno v:
Food & Nutrition Research, Vol 65, Pp 1-14 (2021)
Background: The fruit Prunus mume has beneficial effects in the treatment of obesity and metabolic syndrome. However, its mechanism of action is unclear. Objective: We assessed the effect of a concentrated water extract of P. mume fruit (CEPM) on adi
Externí odkaz:
https://doaj.org/article/bb9ea91c872148e9b891d439eebb0879
Autor:
Ronghua, Ju, Zhiling, Yang
Publikováno v:
China Agricultural Economic Review, 2018, Vol. 11, Issue 2, pp. 431-442.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/CAER-03-2018-0056
Autor:
Yiwen Huang, Min Zhang, Ronghua Ju, Chung Lim Law, Dongcui Fan, Gennadiy V. Semenov, Zhenjiang Luo
Publikováno v:
Drying Technology. :1-15
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58b693f583eb7637976bbe7d14588dfd
https://doi.org/10.1080/07373937.2023.2168279
https://doi.org/10.1080/07373937.2023.2168279
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-15
Prepared dishes are increasingly popular convenience food that can be eaten directly from hygienic packaging by heating. Physics field (PF) is food processing method built with physical processing technology, which has the characteristics of high eff
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59ba8110a770e30fd2336585da4157c1
https://doi.org/10.1080/10408398.2022.2138260
https://doi.org/10.1080/10408398.2022.2138260
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-23
Although complex coacervation could improve the water solubility, thermal stability, bioavailability, antioxidant activity and antibacterial activity of essential oils (EOs). However, some wall materials (such as proteins and polysaccharides) with wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a573c879b6406c63dc7a2da0cb317a2
https://doi.org/10.1080/10408398.2022.2132207
https://doi.org/10.1080/10408398.2022.2132207
Publikováno v:
Drying Technology. 41:735-745
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b331e8b337941395b3fe216967ec142
https://doi.org/10.1080/07373937.2022.2114007
https://doi.org/10.1080/07373937.2022.2114007
Publikováno v:
Drying Technology. 41:172-189
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abaaa1e60ab4544d34a8d416d818045a
https://doi.org/10.1080/07373937.2022.2080704
https://doi.org/10.1080/07373937.2022.2080704
Publikováno v:
Drying Technology. 41:151-171
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b2b3e019fcfde88248863d4b77721d7
https://doi.org/10.1080/07373937.2022.2041029
https://doi.org/10.1080/07373937.2022.2041029
Publikováno v:
Journal of Food Science. 86:5137-5147
Green plums were dried at 50, 60, 70, and 80 ℃ to study the dynamic changes of internal moisture during the drying process. Low-field nuclear magnetic resonance (LF-NMR) was used to study the dynamic changes across the T2 relaxation spectrum, while
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::69ddfc831445e87d5a6ad29aa584dd91
https://doi.org/10.1111/1750-3841.15955
https://doi.org/10.1111/1750-3841.15955
Publikováno v:
Critical reviews in food science and nutrition.
With the increase of people's awareness of food safety, it is crucial to find natural and green antimicrobial agents to replace traditional antimicrobial agents. Essential oils of spices (SEOs) are low toxicity or nontoxic, which exhibited antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86faf2225617502f49894fbc3f939b50
https://pubmed.ncbi.nlm.nih.gov/35766478
https://pubmed.ncbi.nlm.nih.gov/35766478