Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Shicheng Lei"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101543- (2024)
Dushan shrimp sour paste (DSSP), a traditional Guizhou condiment, and its unique flavor is determined by the fermentation microbiota. However, the relationship between the microbiota structure and its flavor remains unclear. This study identified 116
Externí odkaz:
https://doaj.org/article/33b8f43cbd2142a3b756b656cf9144fb
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 366-373 (2023)
In order to clarify the preservation effect of theaflavins-soy protein isolate complex coating on Lentinus edodes, a TFs-SPI complex coating agent was prepared by mixing theaflavins and soy protein isolate as subjects, and its structure was character
Externí odkaz:
https://doaj.org/article/001f9ae47e2742b1b887a4065f662c1b
Publikováno v:
Journal of Functional Foods, Vol 102, Iss , Pp 105469- (2023)
Taiping Houkui (TPHK) is a well-known green tea in China. However, tea polysaccharide (TPS) from TPHK green tea and its potential health-promoting functions are less well known. Thus, the potential prebiotic function of TPS were investigated. The res
Externí odkaz:
https://doaj.org/article/bf03cbe819d4436babe718a30381d407
Autor:
Jin Zhang, Shicheng Lei, Qinghai Zhang, Guoze Wang, Li Boyan, Hu Yun, Guo Guo, Aihua Zhang, Zhou Luoxiong
Publikováno v:
Analytica chimica acta. 1142
A new parameter-free framework for calibration enhancement (PFCE) was proposed for dealing with the near-infrared (NIR) spectral inconsistency and maintaining the prediction ability of the calibration model under different conditions. The calibration
Autor:
Muhammad Saeeduddin, Muhammad Abid, Shicheng Lei, Malik Muhammad Hashim, Bing Hu, Tao Wu, Xiaoxiong Zeng, Saqib Jabbar, Faisal Nureldin Awad
Publikováno v:
LWT - Food Science and Technology. 64:452-458
Microbial and enzymatic inactivation in fresh pear juice were studied under conventional and ultrasound-pasteurizations. The ultrasound-pasteurization conditions were 25, 45 and 65 °C for 10 min using a 750 W probe sonicator (frequency 20 kHz and am
Autor:
Dan Chen, Muhammad Abid, Peng Wan, Asad Riaz, Xiaoxiong Zeng, Hafiz Muhammad Saleem Akhtar, Shicheng Lei, Malik Muhammad Hashim, Saqib Jabbar
Publikováno v:
International journal of biological macromolecules. 114
In the present study, apple peel polyphenols (APP) were incorporated into chitosan (CS) to develop a novel functional film. Scanning electron microscopy, Fourier transform-infrared spectroscopy and thermogravimetric analyses were performed to study t
Autor:
Muhammad Abid, Xiaoxiong Zeng, Bing Hu, Tao Wu, Shicheng Lei, Malik Muhammad Hashim, Saqib Jabbar
Publikováno v:
Journal of Food Science and Technology. 52:7002-7013
The effects of thermosonication on enzymes (polyphenolase, peroxidase, pectinmethylesterase and lipoxygenase), microorganisms (total plate count, yeast and mold), coloring pigments (carotenoids, lutein and lycopene), ascorbic acid, total phenols, fla
Autor:
Muhammad Saeeduddin, Muhammad Abid, Xiaoxiong Zeng, Saqib Jabbar, Tao Wu, Bing Hu, Shicheng Lei, Malik Muhammad Hashim
Publikováno v:
Journal of Food Processing and Preservation. 39:1878-1888
The phenolic compounds from carrot pomace were extracted using ultrasound-assisted extraction (UAE). A three-factor and three-level central composite design was used to evaluate the effects of the operation parameters, including extraction time (3–
Publikováno v:
Journal of food science and technology. 54(11)
In this study, theaflavins (TF1, TF2A, TF2B and TF3) were prepared from black tea and their interaction with bovine serum albumin (BSA) was explored by fluorescence and CD spectroscopy. The results showed that the structures of theaflavins exhibited
Autor:
Muhammad Abid, Tao Wu, Shicheng Lei, Malik Muhammad Hashim, Xiaoxiong Zeng, Bing Hu, Saqib Jabbar, Muhammad Saeeduddin
Publikováno v:
International Journal of Food Science & Technology. 49:2449-2457
Summary The combined effects of ultrasound (US) and high hydrostatic pressure (HHP) on enzymes, micro-organisms, colouring pigments, total polyphenols, ascorbic acid and physicochemical properties of carrot juice were investigated. Carrot juice was t