Zobrazeno 1 - 10
of 356
pro vyhledávání: '"Siyi PAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 322-330 (2024)
In this study, in order to improve the quality of quick-frozen Zigui navel oranges, they were processed at varying quick-freezing temperatures (−20, −30, −40, −50, −60, −70 and −80 ℃). On the flesh and peel of Zigui navel orange to as
Externí odkaz:
https://doaj.org/article/0acdbfa179ca4f2090e4ea8a8834dcef
Publikováno v:
Journal of Functional Foods, Vol 122, Iss , Pp 106465- (2024)
Pericarpium Citri Reticulatae ‘Chachi’ (PCR-C), abundant in flavonoids, is traditionally believed to enhance its pharmacological effects with long-term storage. The efficacy of these flavonoids is closely related to their intestinal absorption, w
Externí odkaz:
https://doaj.org/article/d37f76978a4d40e5a6888debb2149755
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101793- (2024)
Three commercial Saccharomyces cerevisiae strains with low, medium, and high H2S-producing capacity were chosen to investigate the effect of yeast assimilable nitrogen (YAN) levels and composition on volatile compounds in a chemically defined medium,
Externí odkaz:
https://doaj.org/article/247dd06726114285a2e0b9869aee3de0
Publikováno v:
Frontiers in Environmental Science, Vol 12 (2024)
Nano zero-valent iron (nZVI) acting as a high-cost disposable material in soil Cr(VI) remediation faces significant challenges due to its easily oxidizable nature and biological toxicity. In addressing this issue, the present study undertook the synt
Externí odkaz:
https://doaj.org/article/c893c9026e04431e959fa251f04a4853
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 342-353 (2024)
Soluble dietary fiber has small molecular weight, disordered structure and good physicochemical properties. However, natural dietary fiber possesses low bioavailability due to the low content of soluble dietary fiber, so it is essential to modify it.
Externí odkaz:
https://doaj.org/article/9d552efb7471426eab214815eb10ed82
Autor:
Jinyan Yang, Hekai Fan, Bing Jiang, Ruoxuan Li, Jiangtao Fan, Bowen Li, Jinjiang Ge, Siyi Pan, Fengxia Liu
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100909- (2023)
Excipient emulsions were prepared using different emulsifiers (pectin and sodium caseinate, individually or compositely) to study the emulsifying properties and their co-digested effects on the retention and bioaccessibility of carotenoids in mandari
Externí odkaz:
https://doaj.org/article/b466de13fa03403398068dcf38d45c66
Autor:
Yuting Huang, Mingfang Tao, Rong Li, Fuqiang Liang, Tingting Xu, Qiang Zhong, Yanan Yuan, Ting Wu, Siyi Pan, Xiaoyun Xu
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100897- (2023)
Edible chrysanthemum is a common food resource for tea and functional foods with potential benefits for human health. Studies have indicated that chrysanthemum has the potential effect on inflammatory diseases, while the effects on gouty inflammation
Externí odkaz:
https://doaj.org/article/1e108445aad94ba88100c4c6b4302265
Publikováno v:
Journal of Functional Foods, Vol 110, Iss , Pp 105840- (2023)
Pericarpium Citri Reticulatae ‘Chachi’ (PCR-C), rich in flavonoids, shows antioxidative, anti-inflammatory, and antitumor effects, which was traditionally considered to be “the longer periods, the better”. The bioactivity of flavonoids depend
Externí odkaz:
https://doaj.org/article/2a0ebf4d009b41f3a905a8dea84ad6b3
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 19, Pp 364-371 (2022)
In this study, high performance liquid chromatography (HPLC) was used to determine the contents of nobiletin, tangeretin, hesperidin, naringin, limonin and synephrine in the first physiological fruit drop of mandarin orange, orange and pomelo from th
Externí odkaz:
https://doaj.org/article/bcac193b3a354e79988ea8c839e9c720
Publikováno v:
Foods, Vol 13, Iss 4, p 624 (2024)
To improve the application potential of pomelo peel insoluble dietary fiber (PIDF) in emulsion systems, acetylation (PIDF-A), cellulase hydrolysis (PIDF-E), and wet ball milling (PIDF-M) were investigated in this paper as methods to change the emulsi
Externí odkaz:
https://doaj.org/article/2002d14a9d364c628212279777703ee5