Zobrazeno 1 - 10
of 176
pro vyhledávání: '"Shanggui Deng"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 61-69 (2023)
In this study, the squid surimi gel was prepared by sodium citrate (SC) and sodium tartrate (ST) which substituted of sodium chloride (NaCl) in different proportions and the effect of organic salts on the properties changes of squid surimi gel was in
Externí odkaz:
https://doaj.org/article/67b0e2154dbd4688b3b0d2e3a1041deb
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 546-554 (2023)
The quality and flavor of scallops changes during the fresh dry rehydration process. In order to control the changes after rehydration, a scallop pretreatment method was adopted. The pretreatment method involved impregnating fresh scallops with 0.2 g
Externí odkaz:
https://doaj.org/article/92519429adcc459d9e5d3b8808d5506e
Publikováno v:
Foods, Vol 13, Iss 7, p 1025 (2024)
In this study, the effect of different heating temperatures (80, 90, 100, and 121 °C) on the physicochemical and volatile flavor properties of fried mantles (Argentinian shortfin) was investigated. The squid mantles were soaked in a maltose syrup so
Externí odkaz:
https://doaj.org/article/87c520093ea241a7bedcf677bbc2d544
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 244-253 (2022)
The effects of deep-frying and air-frying on physicochemical characteristics, microstructure, free amino acids, fatty acids and volatile components of hairtail were analyzed. The results showed that under the same frying temperature (190 ℃), with t
Externí odkaz:
https://doaj.org/article/61b4a186b42548c0b35163eb5a5a1c67
Autor:
Shen Yang, Zijin Yuan, Jude Juventus Aweya, Shanggui Deng, Wuyin Weng, Yueling Zhang, Guangming Liu
Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 6, Pp 1607-1613 (2022)
Bacteria contamination in Auricularia auricular culture bags reduces yield and increases the risk of food safety. In this study, 5 species of bacteria, mainly gram-positive bacteria including three species of Bacillus spp., Arthrobacter arilaitensis
Externí odkaz:
https://doaj.org/article/9415be78d45a4b32bdfe6592524d2d1f
Publikováno v:
eFood, Vol 4, Iss 2, Pp n/a-n/a (2023)
Abstract The aim of this study was to extract chitin and chitosan from shrimp shells by neutral protease‐assisted microwave multiple heating (one, two, three, and four) treatment. The structure and physicochemical properties of chitosan were charac
Externí odkaz:
https://doaj.org/article/1663a870e9374119882cb53383b3a3eb
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
In this study, we analyzed the eicosapentaenoic acid/docosahexaenoic acid (EPA/DHA) lipid composition of fish oil obtained through enzymatic treatment, fractional distillation and silica gel column purification, and further assessed EPA/DHA bioavaila
Externí odkaz:
https://doaj.org/article/a72015e5db624b01af506d64d92cd4fd
Autor:
Xingwei Xiang, Rui Wang, Lin Chen, Yufeng Chen, Bin Zheng, Shanggui Deng, Shulai Liu, Peilong Sun, Guoxin Shen
Publikováno v:
npj Science of Food, Vol 6, Iss 1, Pp 1-12 (2022)
Abstract This study aimed to investigate the protective effect of mussel polysaccharide (MP) on cyclophosphamide (Cy)-induced intestinal mucosal immunosuppression and microbial dysbiosis in mice. MP was shown to stimulate secretion of cytokines (SIgA
Externí odkaz:
https://doaj.org/article/53008bda2e5642d98ac365d51276d030
Autor:
Yanhong CHEN, Yuting DONG, Pengjie CHUAI, Shiqiaoxin CHEN, Zedong JIANG, Yanbing ZHU, Hui NI, Shanggui DENG, Qingbiao LI
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 168-177 (2022)
In this study, based on the traditional hot water extraction-ethanol precipitation method for fucoidan, the ethanol-free extraction process of kelp fucoidan was studied in accordance with the difference in the fucose contents and sulfate groups of fu
Externí odkaz:
https://doaj.org/article/fcd306e2d5364f65a54c4a1697eecf05
Autor:
Tengfei Zhao, Zhongqi Cao, Jin Yu, Xudong Weng, Soottawat Benjakul, Alessandra Guidi, Xiaoguo Ying, Lukai Ma, Gengsheng Xiao, Shanggui Deng
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 813-822 (2022)
The large yellow croaker, a species of fish found in the northwestern Pacific, is favored by consumers because of its prevalence in saltwater bodies, golden yellow abdomen, high calcium content, high protein, high fat content, and a flavor that origi
Externí odkaz:
https://doaj.org/article/8c0ed13ea45248cba54ba8c132c53f98