Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Sihai Han"'
Autor:
Honglin Lan, Xingguo Li, Yunhui Zhang, Jiahao Wan, Yanbin Wang, Jintao Cao, Zhouya Bai, Denglin Luo, Sihai Han, Chonghui Yue, Haiyan Gao
Publikováno v:
eFood, Vol 5, Iss 5, Pp n/a-n/a (2024)
Abstract The aim of this study was to evaluate the effects of different types of inulin on acute alcoholic intoxication (AAI) in mice and prepare its hangover beverage. Basic physical and chemical properties of different types of inulin (short‐chai
Externí odkaz:
https://doaj.org/article/0b068ec0827a46aa9b8bef71c9fc67f7
Autor:
Yunhui Zhang, Caili Qi, Xingguo Li, Mengyuan Geng, Honglin Lan, Yifang Wei, Denglin Luo, Zhouya Bai, Jinying Guo, Sihai Han
Publikováno v:
eFood, Vol 5, Iss 3, Pp n/a-n/a (2024)
Abstract Our previous study revealed that red kidney bean polysaccharides (RKB) exhibit a pronounced hypoglycemic effect on type 2 diabetic rats, while simultaneously exerting a significant ameliorative impact on hepatic damage in these animals. Howe
Externí odkaz:
https://doaj.org/article/afa454cf18084552b65c9f53c5166172
Autor:
Zhouya Bai, Yunhui Zhang, Hongyan Li, Jinying Guo, Chi Zhang, Xingguo Li, Mengyuan Geng, Honglin Lan, Denglin Luo, Sihai Han
Publikováno v:
Journal of Agriculture and Food Research, Vol 16, Iss , Pp 101063- (2024)
In our previous study, red kidney bean polysaccharides (RKP) have been regarded as the functional polysaccharide with glucolipid metabolism regulation activity. The impact of different concentrations of RKP (2, 4, and 6 g/100 g of dough weight) on th
Externí odkaz:
https://doaj.org/article/ad7f9e3c415e47208d183389fabf78e6
Publikováno v:
Foods, Vol 11, Iss 21, p 3344 (2022)
We evaluated the effects of ultrasound (US) and ultrasound combined with nisin (NUS) treatments on the properties of chestnut lily beverages (CLB) using conventional thermal pasteurisation (TP) as a control. After CLB samples were treated with US and
Externí odkaz:
https://doaj.org/article/91bd04b5c5f04cffb310e7203794bdb2
Publikováno v:
Foods, Vol 11, Iss 20, p 3188 (2022)
The processing parameters have a crucial influence on the stability and sensory quality of beverages. The focus of this study is to observe the rheological behavior, particle size distribution, stability, color change, and sensory evaluation of chest
Externí odkaz:
https://doaj.org/article/30c9010b6723439ea30fdfe336ec8ae3
Autor:
Sarita Shrestha, Janak Raj Khatiwada, Xiaodong Zhang, Chonlong Chio, Aristide Laurel Mokale Kognou, Feifei Chen, Sihai Han, Xuatong Chen, Wensheng Qin
Publikováno v:
Fermentation, Vol 7, Iss 1, p 40 (2021)
Pectinases are a group of enzymes with broad application, including in plant fiber processing, pectic wastewater treatment, paper pulping, fruit juice extraction, and clarification. With an increasing industrial demand for these enzymes, it is useful
Externí odkaz:
https://doaj.org/article/442c9900249340f4ac0e85116e89c296
Autor:
Aristide Laurel, Mokale Kognou, Chonlong, Chio, Janak Raj, Khatiwada, Sarita, Shrestha, Xuantong, Chen, Sihai, Han, Hongwei, Li, Zi-Hua, Jiang, Chunbao Charles, Xu, Wensheng, Qin
Publikováno v:
Applied Biochemistry and Biotechnology. 194:5060-5082
The characterization of bacteria with hydrolytic potential significantly contributes to the industries. Six cellulose-degrading bacteria were isolated from mixture soil samples collected at Kingfisher Lake and the University of Manitoba campus by Con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af4f017b2b3a1930943fb4eeb06c54bd
https://doi.org/10.1007/s12010-022-04002-7
https://doi.org/10.1007/s12010-022-04002-7
Autor:
Sarita Shrestha, Feifei Chen, Aristide Laurel Mokale Kognou, Chonlong Chio, Wensheng Qin, Tianxiao Ma, Sihai Han
Publikováno v:
Biofuels, Bioproducts and Biorefining. 15:867-878
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23caff71332236a7965b73adf0ea2087
https://doi.org/10.1002/bbb.2210
https://doi.org/10.1002/bbb.2210
Publikováno v:
International Food Research Journal. 28:199-206
To quantitatively detect ethyl octanoate in Chinese liquor, Fourier-transform near-infrared (FT-NIR) spectroscopy was performed in the present work, with 162 Chinese liquor samples selected from Luoyang Dukang Distillery. The chemical values of ethyl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a4affe95b522fe69dabc8664c0d55f42
https://doi.org/10.47836/ifrj.28.1.20
https://doi.org/10.47836/ifrj.28.1.20
Autor:
Aristide Laurel Mokale Kognou, Sihai Han, Xiaodong Zhang, Sarita Shrestha, Xuatong Chen, Feifei Chen, Wensheng Qin, Chonlong Chio, Janak Raj Khatiwada
Publikováno v:
Fermentation; Volume 7; Issue 1; Pages: 40
Fermentation, Vol 7, Iss 40, p 40 (2021)
Fermentation, Vol 7, Iss 40, p 40 (2021)
Pectinases are a group of enzymes with broad application, including in plant fiber processing, pectic wastewater treatment, paper pulping, fruit juice extraction, and clarification. With an increasing industrial demand for these enzymes, it is useful
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3edc1fdb2b7c24df21112f871d583fe0