Zobrazeno 1 - 10
of 171
pro vyhledávání: '"Shu-Ling, Hsieh"'
Autor:
Tzu-Hsiu Guo, Ping-Hsiu Huang, Chang-Wei Hsieh, Chao-Kai Chang, Chun-Yung Huang, Shu-Ling Hsieh, Ming-Kuei Shih, Chih-Yao Hou
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 101002- (2024)
In food processing, freezing is vital in food preservation, specifically in preserving food quality, nutrition contents, and shelf-life. This study investigated the effects of different freezing equipment [such as cells alive system freezer (CAS) equ
Externí odkaz:
https://doaj.org/article/f0ff009d17f24b44a5cb6a5052867b2f
Autor:
Chih-Yao Hou, Sulfath Hakkim Hazeena, Pin-Xian Li, Shu-Ling Hsieh, Chang-Wei Hsieh, Min-Hung Chen, Ming-Kuei Shih, Meng-Chieh Yu, Yu-Shen Liang
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 1098-1113 (2023)
ABSTRACTAtemoya (Annona squamosa x A. cherimola hybrid) is a typical climacteric fruit that has a high respiration rate after harvest, short storage life, and is highly susceptible to fruit cracking and rot. Therefore, this study was intended to appl
Externí odkaz:
https://doaj.org/article/ac09c9b92cfd4c2a8807a31acebaf23f
Autor:
Sulfath Hakkim Hazeena, Ming-Kuei Shih, Shu-Ling Hsieh, Chang-Wei Hsieh, Tsu Tung Liu, Min-Hung Chen, Yu-Wen Huang, Chih-Yao Hou
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 2211-2222 (2022)
Aquatic by-products during fish processing cause environmental pollution and increase disposal costs. Cuttlefish skin is one of the major by-products of cuttlefish (Sepia pharaonis) processing and is generally thrown as a by-product. It can cause sev
Externí odkaz:
https://doaj.org/article/ef6f3d1da6014bdea095812c7c7b17c3
Autor:
Ya-Ting Chen, Shu-Jen Chen, Chun-Yi Hu, Cheng-Di Dong, Chiu-Wen Chen, Reeta Rani Singhania, Shu-Ling Hsieh
Publikováno v:
Molecules, Vol 28, Iss 15, p 5679 (2023)
Fish bone fermented using Monascus purpureus (FBF) has total phenols and functional amino acids that contribute to its anti-oxidant and anti-inflammatory properties. Colorectal cancer, one of the most prevalent cancers and the third largest cause of
Externí odkaz:
https://doaj.org/article/75584f0f9f6342f0b824ff26f395e2e5
Autor:
Jia-Ning Liang, Parushi Nargotra, Xiang-Yu Li, Vishal Sharma, Shu-Ling Hsieh, Yung-Hsiang Tsai, Yung-Chuan Liu, Chun-Yung Huang, Chia-Hung Kuo
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7772 (2023)
The elderly population in developed countries has increased rapidly in recent years; the elderly may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions. Therefore, to address the issue of protei
Externí odkaz:
https://doaj.org/article/0702a03bf06c423aa5747e0dcaf825e6
Autor:
Parushi Nargotra, Vishal Sharma, Mei-Ling Tsai, Shu-Ling Hsieh, Cheng-Di Dong, Hui-Min David Wang, Chia-Hung Kuo
Publikováno v:
Applied Sciences, Vol 13, Iss 10, p 6159 (2023)
The rising climate change concerns over the excessive exploitation of non-renewable sources have necessitated the need for alternative renewable and eco-friendly resources for the production of innovative materials, achieving the targets of bioeconom
Externí odkaz:
https://doaj.org/article/9cacf4d20df34cd4aff704e1a4c990b0
Autor:
Anil Kumar Patel, Reeta Rani Singhania, Mukesh Kumar Awasthi, Sunita Varjani, Shashi Kant Bhatia, Mei-Ling Tsai, Shu-Ling Hsieh, Chiu-Wen Chen, Cheng-Di Dong
Publikováno v:
Microbial Cell Factories, Vol 20, Iss 1, Pp 1-16 (2021)
Abstract Macro- and microalgae-based foods are becoming popular due to their high nutritious value. The algal biomass is enriched with polysaccharides, protein, polyunsaturated fatty acids, carotenoids, vitamins and minerals. However, the most promis
Externí odkaz:
https://doaj.org/article/cc3f7909e6d3440e97aec0ca04bfa0a0
Publikováno v:
Pharmaceutical Biology, Vol 59, Iss 1, Pp 504-512 (2021)
Context Gynura bicolour (Roxb. and Willd.) DC (Asteraceae) leaf is a common vegetable. Ethanol extracts of fresh G. bicolour leaves (GBEE) have several physiological effects, but studies on atherosclerosis are limited. Objective We investigated the o
Externí odkaz:
https://doaj.org/article/6a002d8d5a0b4892aac78c148887a283
Autor:
Cheng-Yu Hsieh, Jhih-Ying Ciou, Ming-Kuei Shih, Shu-Ling Hsieh, Yu-Wen Huang, Min-Hung Chen, Chih-Yao Hou
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 264-276 (2021)
The byproducts of lemon juice have always constituted an environmental issue. In this study, the byproducts extracted to lemon water vapor extract (LWAE) by distilled, which was added to lemon fermented products (LFP) to evaluate its effect on its qu
Externí odkaz:
https://doaj.org/article/83d8bf672adf42fabdd976a06502f983
Autor:
Cheng-Yu Hsieh, Shu-Ling Hsieh, Jhih-Ying Ciou, Yu-Wen Huang, Jie-Yin Leang, Min-Hung Chen, Chih-Yao Hou
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 28-40 (2021)
This study compares the antioxidant capacity of non-sterilized lemon product (NLFP) and sterilized lemon fermented product (LFP). After gastrointestinal simulation reaction, the antioxidant capacity decreased by 50% in lemon juice (LJ), 30%–40% in
Externí odkaz:
https://doaj.org/article/8f6d2ef2f8f4488cbd9bf3629dfa4167