Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Tiankui Yang"'
Publikováno v:
International Journal of Biological Macromolecules. 158:656-661
This study investigated the effect of fermentation by Lactobacillus plantarum CGMCC 14177 strain on physicochemical properties and morphological characteristics of potato starch. The maximum total amylase and α-amylase production of L. plantarum CGM
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef6f9c6f2e290f74ce335eaac761ff3d
https://doi.org/10.1016/j.ijbiomac.2020.04.245
https://doi.org/10.1016/j.ijbiomac.2020.04.245
Publikováno v:
LWT. 90:246-253
Wheat germ oil (WGO) is rich in highly concentrated nutrients, especially vitamin E and polyunsaturated fatty acids. In this study, changes in oxidative stability, bioactive components, volatile compounds, and antioxidant capacity of WGO extracted fr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67a0100c52317e3724ae67b182fcfa2c
https://doi.org/10.1016/j.lwt.2017.12.038
https://doi.org/10.1016/j.lwt.2017.12.038
Publikováno v:
LWT. 86:577-585
With an interest to enhance the aroma of palm kernel oil (PKO), Pentopan mono BG (xylanase) was applied to alter the carbohydrates in palm kernels (PK) so as to modulate the formation of volatiles during kernel roasting. The result showed that a 1.3-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b735c5c4edfcbbf8636c0285e89fb697
https://doi.org/10.1016/j.lwt.2017.08.055
https://doi.org/10.1016/j.lwt.2017.08.055
Publikováno v:
Starch - Stärke. 74:2100155
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30fa9329147fe75d8ece2750835f02dc
https://doi.org/10.1002/star.202100155
https://doi.org/10.1002/star.202100155
Publikováno v:
Food and Bioprocess Technology. 10:781-788
Many studies showed that radio frequency (RF) holds great potential to control insects in grains, while a few more technical issues need to be addressed to further make this technology ready for industrial application. Therefore, the effect of RF hea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d73a601e4e380121259b049194d8d137
https://doi.org/10.1007/s11947-017-1865-8
https://doi.org/10.1007/s11947-017-1865-8
Publikováno v:
Scientific Reports
Scientific Reports, Vol 9, Iss 1, Pp 1-14 (2019)
Scientific Reports, Vol 9, Iss 1, Pp 1-14 (2019)
Solid-state fermentation with Yarrowia lipolytica was applied to palm kernels (PK) with the aim to modulate the aroma of palm kernel oil (PKO) obtained after kernel roasting. The results showed that, the metabolic activities of Y. lipolityca brought
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7959f46b974ca5738eb14c7c9103e51e
http://europepmc.org/articles/PMC6384936
http://europepmc.org/articles/PMC6384936
Autor:
Yanping Zou, Tiankui Yang
Rice husk is an important byproduct from the milling process of paddy rice, with a huge amount being produced worldwide each year. Silica exits abundantly in rice husk in an amorphous form. Hence, rice husk is a natural and renewable biomass source f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38338a6074a2b0c18766422890656074
https://doi.org/10.1016/b978-0-12-812828-2.00009-3
https://doi.org/10.1016/b978-0-12-812828-2.00009-3
Autor:
Md. Alauddin, Pradosh Prasad Chakrabarti, Nurhan Turgut Dunford, Nisi Gao, Umar Garba, Wei Han, Dongping He, Md Zakir Hossen Howlader, Jahidul Islam, Jörg J. Jacoby, Ram Chandra Reddy Jala, Yuanrong Jiang, Michio Komai, Oi-Ming Lai, Wee-Ting Lai, Wai-Fun Leong, Lingyi Liu, Sadia Rahman, Hitoshi Shirakawa, Riantong Singanusong, Yong Wang, Juan Wu, Tiankui Yang, Tie Yin, Baoru Yin, Xiaolin Zhang, Yan Zheng, Xuhui Zhuang, Yanping Zou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::180620be83ca83da3ccfbeae8a32e884
https://doi.org/10.1016/b978-0-12-812828-2.09992-3
https://doi.org/10.1016/b978-0-12-812828-2.09992-3
Publikováno v:
LWT. 73:432-441
Palm kernel oil (PKO) is obtained from the seeds of oil palm (Elaeis guineensis Jackqu). In this study, volatiles and aroma-active compounds of PKO were studied by head-space solid-phase microextraction/gas chromatography/mass spectrometry/flame ioni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::428a1676f8f5073422ba44e71bb1bb6c
https://doi.org/10.1016/j.lwt.2016.06.051
https://doi.org/10.1016/j.lwt.2016.06.051
Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting
Publikováno v:
Food research international (Ottawa, Ont.). 107
With an interest to enhance the aroma of palm kernel oil (PKO), Viscozyme L, an enzyme complex containing a wide range of carbohydrases, was applied to alter the carbohydrates in palm kernels (PK) to modulate the formation of volatiles upon kernel ro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c021b7b5bff66a6c5442f4bbec6fc976
https://pubmed.ncbi.nlm.nih.gov/29580475
https://pubmed.ncbi.nlm.nih.gov/29580475