Zobrazeno 1 - 10
of 36 634
pro vyhledávání: '"STRUCTURAL CHARACTERIZATION"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 1230-1246 (2024)
In this study, adlay rice bran-zinc chelate (ABP-Zn) was prepared as a novel and effective zinc supplement to mitigate environmental pollution and reduce the wastage of protein resources during adlay rice production. Under optimal conditions, i.e. ti
Externí odkaz:
https://doaj.org/article/171ec3940b664b59b56bd3a383bc82c8
Publikováno v:
Shipin Kexue, Vol 45, Iss 21, Pp 94-103 (2024)
A neutral polysaccharide (BPN1) was obtained from blueberry by citric acid-assisted extraction followed by purification through cellulose DEAE-52 and Sephadex G-100 column chromatography. The average weight molecular mass (mw) of BPN1, as determined
Externí odkaz:
https://doaj.org/article/68d6f76ef9564317920830934a182e95
Publikováno v:
Shipin Kexue, Vol 45, Iss 22, Pp 8-16 (2024)
In order to improve the added value of walnut, walnut glutelin peptides (WGPs), which were prepared from walnut meal, were chelated with zinc ions. The zinc chelating characteristics of WGPs were characterized by scanning electron microscopy (SEM), F
Externí odkaz:
https://doaj.org/article/ed02a1b8acb6416882fbaea60dc38b8a
Autor:
Yutong Cui, Tianjiao Huang, Zihang Yu, Shijie Zhou, Lijun Zhang, Yujia Han, Song Li, Qingyu Wang, Yulou Tian
Publikováno v:
BMC Oral Health, Vol 24, Iss 1, Pp 1-12 (2024)
Abstract Background This study focused on the aging mechanism and degradation of mechanical and structural features of elastodontic appliances (EA) under artificial and intraoral aging to achieve oral myofunctional therapy with particular removable s
Externí odkaz:
https://doaj.org/article/54e2d3161ee44dfeb281fdc72a88bf0b
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 57-64 (2024)
In this study, calcium-chelating casein hydrolytic peptide (CHP-Ca) was prepared by the chelation reaction between CHP, which was prepared from enzymatic hydrolysis of micelle casein, and calcium chloride at a mass ratio of 2:1. Five enzymes (flavour
Externí odkaz:
https://doaj.org/article/7332edf233a24243b12d4f2988bd1163
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 40-48 (2024)
In this paper, the effects of hot water extraction (HWE), ultrasonic-assisted extraction (UE), cellulase assisted extraction (CE), pectinase assisted extraction (PE), and ultrasonic microwave assisted extraction (UME) on the physicochemical propertie
Externí odkaz:
https://doaj.org/article/7f588be6f1334f76a98e770e42af9a56
Autor:
Yonglei ZHAO, Furui YANG, Junhua NIU, Lan ZHENG, Yaohong MA, Qingjun MENG, Binglian WANG, Yan YANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 325-336 (2024)
Hetian rose polysaccharides, Kushui rose polysaccharides and Pingyin rose polysaccharides were extracted and obtained respectively, and the crude polysaccharide yield and polysaccharide content were determined. The polysaccharide structure was charac
Externí odkaz:
https://doaj.org/article/2afd23fce26c49ecb1aaca1f74ba327d
Publikováno v:
Chemistry, Vol 6, Iss 5, Pp 899-910 (2024)
Starting from the well known stable free radical DPPH (or its reduced counterpart, 2,2-diphenyl-1-picryl-hydrazine) and several amino derivatives, novel zwitterionic compounds (diazenium betaines) were obtained and characterized by different means, l
Externí odkaz:
https://doaj.org/article/86f81a40521943689b0a28d8fc8cb46e
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 316-325 (2024)
Phenolic compounds are a class of important plant secondary metabolites, which are regarded as prime constituents of nutraceuticals and functional foods due to their various bioactivities. Lycium barbarum L., an excellent tonic used for both medicina
Externí odkaz:
https://doaj.org/article/137cccbf66524b3a936ecb86af8609ca