Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shuxin Tang"'
Publikováno v:
Journal of Functional Foods, Vol 95, Iss , Pp 105139- (2022)
Rich in abundant polyphenols and dietary fiber, blueberry pomace is still a potential material for gut health. This study aimed to reuse blueberry pomace by lactic acid bacteria fermentation and evaluate the colonic barrier-improving functions of Lac
Externí odkaz:
https://doaj.org/article/429cc32f6d0a42e0b66386092c575cbe
Publikováno v:
Foods, Vol 10, Iss 12, p 3055 (2021)
The aim of this study was to investigate the modulation of gut microbiota by fermented raspberry juice (FRJ) both in vitro and in vivo. Results showed that total phenolic content and antioxidant activities of FRJ reached the highest after fermentatio
Externí odkaz:
https://doaj.org/article/6cd2a442e6734be48b4a59524b204b70
Publikováno v:
Processes; Volume 10; Issue 1; Pages: 113
Processes, Vol 10, Iss 113, p 113 (2022)
Processes, Vol 10, Iss 113, p 113 (2022)
In this work, the feasibility of chemoenzymatically transforming biomass-derived D-xylose to furfuryl alcohol was demonstrated in a tandem reaction with SO42−/SnO2-CS chemocatalyst and reductase biocatalyst in the deep eutectic solvent (DES)–wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eb842e7bb2e3f73689fd9073d9e2f718
Autor:
Weiwei Cao, Fuqiang Liang, Ting Wu, Yajing Fang, Siyi Pan, Yuxin Cheng, Xiaoyun Xu, Shuxin Tang
Publikováno v:
Food & Function. 11:3167-3179
The barrier-improving functions of fermented blueberry pomace (FBP) and its potential mechanism were investigated in this study. Polyphenols and the approximate composition of FBP were evaluated according to the National Standard of the People's Repu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::79f4016efe686abf151e754d800e6a60
https://doi.org/10.1039/c9fo02517k
https://doi.org/10.1039/c9fo02517k
Autor:
Ting Wu, Yuting Huang, Fuqiang Liang, Xiaoyun Xu, Siyi Pan, Yajing Fang, Shuxin Tang, Yuxin Cheng
Publikováno v:
Foodfunction. 11(7)
Intestinal secretory immunoglobulin A (sIgA)-improving function of Lactobacillus casei-fermented blueberry pomace (FBP) was investigated in this study. Male C57BL/6 mice were fed with control diet (CD) or high-fat diet (HFD) with or without FBP suppl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3293b7dc3abda5cdd922d72c2243a3d
https://pubmed.ncbi.nlm.nih.gov/32643709
https://pubmed.ncbi.nlm.nih.gov/32643709
Autor:
Dong Yang, Nana Zhao, Shuxin Tang, Xuan Zhu, Cuiluan Ma, Bo Fan, Jianguang Liang, Bingqi Yu, Linsong Yang, Yu-Cai He
Publikováno v:
Industrial Crops and Products. 177:114434
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6ff3cc843a13e4e2c8dc3612e9af824
https://doi.org/10.1016/j.indcrop.2021.114434
https://doi.org/10.1016/j.indcrop.2021.114434
Publikováno v:
LWT. 147:111651
Rich in phenolic compounds and dietary fibers, mulberry pomace is a potential material for gut health. This study investigated the effect of the probiotic Lactobacillus plantarum on mulberry pomace. The antioxidant activity as well as the changes of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8613f05c764c84dcae409f8c4827a420
https://doi.org/10.1016/j.lwt.2021.111651
https://doi.org/10.1016/j.lwt.2021.111651
Autor:
Siyi Pan, Ting Wu, Yuxin Cheng, Weiwei Cao, Shuxin Tang, Fuqiang Liang, Xiaoyun Xu, Yajing Fang, Chu Xueqi
Publikováno v:
LWT. 125:109260
As a by-product of juice industry, blueberry pomace is still a rich source of phytochemicals with potential benefits for human health. However, studies about blueberry pomace utilization are insufficient. In this study, the blueberry pomace was ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b09827337f7e342bb94369359413e30a
https://doi.org/10.1016/j.lwt.2020.109260
https://doi.org/10.1016/j.lwt.2020.109260