Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shi-ke Shen"'
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100389- (2022)
In this work, the binding mechanism of myofibrillar protein (MP) with malondialdehyde and 4-hydroxy-2-nonenal under low temperature vacuum heating was investigated via multispectroscopic and molecular docking. The results showed that binding interact
Externí odkaz:
https://doaj.org/article/b208409d96b24d1aad652eda770f22b6
Publikováno v:
Journal of the science of food and agriculture.
Protein oxidation during food processing causes changes in the balance of protein-molecular interactions and protein-water interactions, ultimately leading to protein denaturation, which leads to the loss of a range of functional properties. Therefor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0c3fdda6b8d2b38a7a7f70fbd33bdad2
https://pubmed.ncbi.nlm.nih.gov/36620871
https://pubmed.ncbi.nlm.nih.gov/36620871
Autor:
Fei-jian Liu, Beiwei Zhu, Chen Yuewen, Shi-ke Shen, Yangzhi Ou, Dong Xiuping, Wen-qiang Cai, Yu-gang Shi
Publikováno v:
Food & Function. 12:6981-6991
The digestion properties of sturgeon myofibrillar protein (MF) treated by low temperature vacuum heating (LTVH) at different processing temperatures (50, 60 and 70 °C) and times (15 and 30 min) were studied and compared with those of sturgeon MF tre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56c28c5f24811894274c883ff74f261b
https://doi.org/10.1039/d0fo03247f
https://doi.org/10.1039/d0fo03247f
Publikováno v:
Journal of the science of food and agricultureREFERENCES. 102(11)
Sturgeon is one of the most precious fish resources worldwide. Low temperature vacuum heating (LTVH) has been confirmed as a good way of maintaining food quality. However, there is a lack of in-depth studies assessing the impact of LTVH on lipid oxid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9278829af6792e38ec5b01a9ddba498e
https://pubmed.ncbi.nlm.nih.gov/35174491
https://pubmed.ncbi.nlm.nih.gov/35174491
Autor:
Jian-ling Wei, Shi-ke Shen, Xiu-ping Dong, Miao-miao Lin, Fei-jian Liu, Dan-li Jin, Wen-qiang Cai, Chen Yuewen
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::958346c2e3d32f110c3dac211501f2c2
https://doi.org/10.1111/jfpp.14967
https://doi.org/10.1111/jfpp.14967
Publikováno v:
Food Chemistry. 370:131371
This study aimed to reveal the molecular mechanisms associated with off-flavor generation in sturgeon fillets treated by low temperature vacuum heating (LTVH). Label-free quantitative proteomics was used to identify 120 favor-related proteins, 27 pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdc71fc50ed66e451bc96caadd3e81d5
https://doi.org/10.1016/j.foodchem.2021.131371
https://doi.org/10.1016/j.foodchem.2021.131371
Autor:
Xiuping Dong, Yu-gang Shi, Wang Yiran, Shi-ke Shen, Chen Yuewen, Fei-jian Liu, Ping Li, Wen-qiang Cai, Jian-ling Wei, Fan Bai
Publikováno v:
Food Research International. 138:109665
Russian sturgeon is a high-quality cultured fish and traditional heating methods may lead to deterioration of its food quality. This study aimed to evaluate the food quality and microbial composition of sturgeon fillets by low temperature vacuum heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7ec05122b2b9230597171fac62b0a7be
https://doi.org/10.1016/j.foodres.2020.109665
https://doi.org/10.1016/j.foodres.2020.109665
Autor:
Zhang Xiangyu, Jiao Rui, Chen Yuewen, Wen-qiang Cai, Shi-ke Shen, Xiu-ping Dong, Xuan Zhu, Yu-gang Shi, Fan Bai
Publikováno v:
Food Control. 109:106865
The effects of different salt concentrations and vacuum packaging on the quality and microbiota dynamics of Russian sturgeon fillets stored at 4 °C were evaluated over a 12-day storage in this study. During refrigerated storage, The combination of 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce9d1f7f8750d746467e19c7e8544617
https://doi.org/10.1016/j.foodcont.2019.106865
https://doi.org/10.1016/j.foodcont.2019.106865