Zobrazeno 1 - 10
of 211
pro vyhledávání: '"Shiyi OU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 106-114 (2024)
In this paper, liquid-state fermented sauce mash with salt concentrations of 12% and 18% (w/v) was used as the research object, to explore the effect of gradient heating (15 ℃-20 ℃-25 ℃-30 ℃) on the microbial counting and flavor formation of
Externí odkaz:
https://doaj.org/article/716ecbc4cbd14cecaa181a93f1029866
Publikováno v:
Journal of Functional Foods, Vol 107, Iss , Pp 105642- (2023)
Acylation of anthocyanin with fatty acid has been extensively applied for the improvement of their lipophilicity and stability. However, their functionalities are not fully investigated. This work prepared cyanidin-3-O-glucoside–lauric acid ester (
Externí odkaz:
https://doaj.org/article/dfd9fd63725a46839e2b55f5b0d1e5bb
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
An α-glucosidase inhibition assay showed the ethanolic extract of Fenghuang Dancong tea had potential α-glucosidase inhibitory activity. The most bioactive fraction, which was obtained via bioassay-guided isolation of the extract, was further purif
Externí odkaz:
https://doaj.org/article/41bade3299474c289567d44ed9bf8f9d
Publikováno v:
Foods, Vol 12, Iss 18, p 3509 (2023)
Microbial inoculation in moromi fermentation has a great influence on the physicochemical and flavour properties of soy sauces. This work investigated the effect of inoculating Tetragenococcus halophilus and Wickerhamomyces anomalus on the flavour fo
Externí odkaz:
https://doaj.org/article/e79a7a9a58fd4a538073cb72137ae465
Autor:
Peifang Chen, Shuang Liu, Zhao Yin, Pengjie Liang, Chunhua Wang, Hanyue Zhu, Yang Liu, Shiyi Ou, Guoqiang Li
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Acrolein (ACR), an α, β-unsaturated aldehyde, is a toxic compound formed during food processing, and the use of phenolics derived from dietary materials to scavenge ACR is a hot spot. In this study, rutin, a polyphenol widely present in various die
Externí odkaz:
https://doaj.org/article/e35d9253f8704831bdc1a8cb58e7800d
Autor:
Dan Li, Fangfang Xian, Juanying Ou, Kaiyu Jiang, Jie Zheng, Shiyi Ou, Fu Liu, Qinchun Rao, Caihuan Huang
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Acrylamide (AA) is a food contaminant, and amino acids are suggested to mitigate its toxicity by forming adducts. The emergence of acrylamide adducts may cause underestimation of acrylamide exposure level as well as trigger new safety problems. Based
Externí odkaz:
https://doaj.org/article/1f7b7670f38d4861a227d33e1c06712f
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
5-(Hydroxymethyl)-2-furfural (HMF), an active furfural, widely exists in various food products and has potential safety risks. It can be eliminated by occurring aldol condensation with α-unsubstituted ketones in the presence of catalysts. However, t
Externí odkaz:
https://doaj.org/article/37354775745a429db8f330c193b44764
Publikováno v:
Foods, Vol 12, Iss 7, p 1415 (2023)
In contrast to their well-known physiological properties, phytochemicals, such as flavonoids, have been less frequently examined for their physiochemical properties (e.g., surface activity). A natural quercetin self-stabilizing Pickering emulsion was
Externí odkaz:
https://doaj.org/article/f9152d73b897410f9482c1b3b03530c2
Autor:
Weitao Wang, Huaixu Wang, Zhongjun Wu, Tingting Duan, Pengzhan Liu, Shiyi Ou, Hani El-Nezami, Jie Zheng
Publikováno v:
Foods, Vol 12, Iss 2, p 321 (2023)
Thermally processed food always contains various types of harmful substances. Control of their levels in food is important for human health. This work used the extracts from green tea dust, old green tea, yellow tea, white tea, oolong tea, and black
Externí odkaz:
https://doaj.org/article/313934a3ed6241f8a0a4b59736940167
Publikováno v:
Journal of Functional Foods, Vol 59, Iss , Pp 309-318 (2019)
Inflammatory bowel disease (IBD) has affected an increasing number of people worldwide while alliin has antibiotic effects and is able to alleviate inflammation. We aim to figure out whether pre-consumption of alliin prevents IBD and better understan
Externí odkaz:
https://doaj.org/article/bd42c0080d244175aaf46638da0a4104