Zobrazeno 1 - 10
of 518
pro vyhledávání: '"Tianli, Yue"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 439-450 (2024)
Selenium-enriched edible fungi are rich in selenium polysaccharides, selenoproteins, selenium polypeptides and other bioactive components. However, the selenium forms and organic selenium transformation rate of selenium-enriched edible fungi are affe
Externí odkaz:
https://doaj.org/article/89052029df31427dae03d1d452bc2497
Autor:
Ting Zhang, Zimeng Guo, Jiayin Che, Min Yan, Jingyimei Liang, Furong Wang, Jinhong Hu, Wei Song, Yahong Yuan, Tianli Yue
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1819-1832 (2024)
Abstract Patulin (PAT) is a common mycotoxin in moldy fruits that causes gastrointestinal injury if accidentally ingested. Some studies have reported the symptoms of intestinal injury caused by PAT. However, the effects of PAT on the gut microbiota a
Externí odkaz:
https://doaj.org/article/f4002b2432134f30b5420a055e0712af
Autor:
Jingjing Liang, Meina Zhang, Xiaohan Li, Yuan Yue, Xiaowei Wang, Mengzhen Han, Tianli Yue, Zhouli Wang, Zhenpeng Gao
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 421-433 (2024)
Plant-based fermentations provide an untapped source for novel biotechnological applications. In this study, a probiotic named Lactobacillus fermentum 21828 was introduced to ferment Lentinus edodes. Polysaccharides were extracted from fermented and
Externí odkaz:
https://doaj.org/article/7159db5b04ca4a188e5e96cd79ac6852
Autor:
Ting Zhang, Min Yan, Min Chang, Xiaohui Hou, Furong Wang, Wei Song, Yuan Wang, Kewei Feng, Yahong Yuan, Tianli Yue
Publikováno v:
Ecotoxicology and Environmental Safety, Vol 276, Iss , Pp 116270- (2024)
Mycotoxin contamination has become a major food safety issue and greatly threatens human and animal health. Patulin (PAT), a common mycotoxin in the environment, is exposed through the food chain and damages the gastrointestinal tract. However, its m
Externí odkaz:
https://doaj.org/article/926bf4f909044de884ee6c623c9ebb59
Autor:
Yanhui Li, Zongqi Yang, Chengyong Jin, Ye Liu, Yu Zhang, Xin Ma, Wei Song, Rui Cai, Kewei Feng, Wanni Zhao, Yahong Yuan, Tianli Yue, Qinglin Sheng
Publikováno v:
eFood, Vol 5, Iss 2, Pp n/a-n/a (2024)
Abstract Akebia fruit is a plant used for both medicinal and edible purposes. In recent years, due to the rich phytochemical composition with bioactive effects, Akebia fruit has attracted increasing attention on its composition analysis, active ingre
Externí odkaz:
https://doaj.org/article/54f776491fed4107b0f31cdb6c5b97a6
Publikováno v:
Food Frontiers, Vol 4, Iss 4, Pp 1985-1998 (2023)
Abstract Agaric is a dual‐purpose fungus for medicine and food, which is considered a healthcare product. However, in cultivation and production, agaric is contaminated by a variety of molds, resulting in a decline in quality and yield. Fusarium, a
Externí odkaz:
https://doaj.org/article/2ab96821b1d347a691064702a2b820dd
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 87-94 (2023)
In this paper, the drying efficiency of natural drying, hot air and vacuum microwave on Auricularia auricula were systematically investigated, and the changes of physicochemical properties of Auricularia auricula and the degradation effect of quinolo
Externí odkaz:
https://doaj.org/article/0fb31e1f701d43caad12adb118765483
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 6, Pp 2362-2368 (2023)
Although Vibrio parahaemolyticus has become the most common pathogen in fresh and frozen seafood, its virulence changes have often been ignored during the processing of seafood. To investigate these potential risks, we used frozen Penaeus chinensis a
Externí odkaz:
https://doaj.org/article/776d84bea8204094b45169e91bed5dac
Publikováno v:
Foods, Vol 13, Iss 17, p 2680 (2024)
Food safety evaluation, which aims to reflect food safety status, is an important part of food safety management. Traditional food evaluation methods often consider limited data, and the evaluation process is subjective, time-consuming, and difficult
Externí odkaz:
https://doaj.org/article/bf06312d04b84708acb4418aaefd3e38
Publikováno v:
Food Frontiers, Vol 4, Iss 3, Pp 1496-1510 (2023)
Abstract Dysbiosis of the gut microbiota and metabolic disorders contributes to the occurrence of diabetes mellitus. Polyphenols reduce the risk of type II diabetes mellitus (T2DM) by inhibiting α‐glucosidase. Mulberry leaf Fu tea (FM) is a kind o
Externí odkaz:
https://doaj.org/article/b536831523444fb5827306f2baabef79