Zobrazeno 1 - 10
of 248
pro vyhledávání: '"Shaotong Jiang"'
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100746- (2024)
The acid-soluble collagens (ASC) extracted from the skins of walleye pollock and silver carp were compared with ASCs from skins of duck and pig in physicochemical properties. The dry weight extraction rates of ASCs from walleye pollock and silver car
Externí odkaz:
https://doaj.org/article/187557dc4ecc4318a418d0ee74cd9e2f
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 3, Pp 903-911 (2023)
The tropomyosin (TM) fractions of crab proteins may cause allergic reactions in individuals susceptible to allergies; however, efficient and safe methods by which to reduce such allergenicity are not currently available. Therefore, in this study, the
Externí odkaz:
https://doaj.org/article/9598d5d64fb94009bd4b49cdd8f9840a
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100272- (2023)
The meat yield, and chemical and nutrients composition of the pond, rice-field and wild-caught crayfish meat were investigated. The results showed that the meat yield of pond crayfish (10.52%) was significantly higher than that of rice-field (10.05%)
Externí odkaz:
https://doaj.org/article/4c27477dccbd4a28bd331c2cfc18c882
Publikováno v:
Food Chemistry Advances, Vol 2, Iss , Pp 100168- (2023)
The effect of steaming (100 ℃), boiling (100 ℃), frying (160 ℃) and high-pressure steam (121 ℃) on crayfish (Procambarus clarkii) quality was compared. The results showed that all four treatments have sterilization effect. The color, taste an
Externí odkaz:
https://doaj.org/article/0cbe594708e441c4857c08e870e36cad
Autor:
Peizhou Yang, Shuying Jiang, Shuhua Lu, Suwei Jiang, Shaotong Jiang, Yanhong Deng, Jiuling Lu, Hu Wang, Yong Zhou
Publikováno v:
Microbial Cell Factories, Vol 21, Iss 1, Pp 1-14 (2022)
Abstract Background Saccharomyces cerevisiae generally consumes glucose to produce ethanol accompanied by the main by-products of glycerol, acetic acid, and lactic acid. The minimization of the formation of by-products in S. cerevisiae was an effecti
Externí odkaz:
https://doaj.org/article/9ef60ff8b3254c688ec4d8411540851a
Autor:
Peizhou Yang, Wei Xiao, Shuhua Lu, Shuying Jiang, Suwei Jiang, Jianchao Chen, Wenjing Wu, Zhi Zheng, Shaotong Jiang
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Aflatoxin B1 (AFB1) contaminates rice during harvest or storage and causes a considerable risk to human and animal health. In this study, Trametes versicolor AFB1–degrading enzyme (TV–AFB1D) gene recombinantly expressed in engineered E. coli BL21
Externí odkaz:
https://doaj.org/article/408862fce6794f76923dc7282bc2fec9
Autor:
Xingjiang Li, Ying He, Wei Yang, Dongdong Mu, Min Zhang, Yilong Dai, Zhi Zheng, Shaotong Jiang, Xuefeng Wu
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 8, Pp 4117-4126 (2021)
Abstract Sufu is a type of fermented food with abundant nutrients and delicious taste. It is made from the fermentation of tofu by various microorganisms. In this study, three types of sufu were prepared through natural fermentation: (NF), single‐s
Externí odkaz:
https://doaj.org/article/8566383ea71c4ee49a19bc19697058bf
Publikováno v:
Ultrasonics Sonochemistry, Vol 88, Iss , Pp 106065- (2022)
This study was conducted to evaluate the effects of extra virgin olive (EVO) oil incorporation on the physicochemical properties and microstructure of surimi gels subjected to ultrasound-assisted water-bath heating. As the oil content was increased f
Externí odkaz:
https://doaj.org/article/28df332cafdc4cf2a60de3dcd463c216
Publikováno v:
Foods, Vol 12, Iss 4, p 827 (2023)
Fragrant rapeseed oil (FRO) is a frying oil widely loved by consumers, but its quality deteriorates with increasing frying time. In this study, the effect of high-canolol phenolic extracts (HCP) on the physicochemical properties and flavor of FRO dur
Externí odkaz:
https://doaj.org/article/909b1d1552454164a4aa16b38b128a0e
Autor:
Peizhou Yang, Shuying Jiang, Suwei Jiang, Shuhua Lu, Zhi Zheng, Jianchao Chen, Wenjing Wu, Shaotong Jiang
Publikováno v:
Journal of Fungi, Vol 8, Iss 7, p 703 (2022)
Bioethanol plays an important value in renewable liquid fuel. The excessive accumulation of glycerol and organic acids caused the decrease of ethanol content in the process of industrial ethanol production. In this study, the CRISPR-Cas9 approach was
Externí odkaz:
https://doaj.org/article/1117657a97b04c88abe10239cad6f719