Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Xijuan YANG"'
Autor:
Jiaxin Li, Ran Lin, Mengzi Nie, Aixia Wang, Xue Gong, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Fengzhong Wang, Li-Tao Tong
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101915- (2024)
This study evaluated the effects of four highland barley proteins (HBPs), namely albumin, globulin, gliadin and glutenin, on the retrogradation and in vitro digestion properties of highland barley starch (HBS). The results showed globulin had the mos
Externí odkaz:
https://doaj.org/article/3301a86457214779b9332d8783d0cc37
Autor:
Yahong GUO, Litao TONG, Lili WANG, Bei FAN, Xijuan YANG, Shuo ZHANG, Jing SUN, Fengzhong WANG, Liya LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 326-335 (2023)
To clarify the effects of different frying temperatures and grain colors on volatile organic compounds (VOCs) in highland barley (HB) tsampa flour, gas chromatography-ion mobility spectrometry (GC-IMS) was used to analyze the VOCs in two types of HB
Externí odkaz:
https://doaj.org/article/0f18d6f8c8034c55a0c3d5db37c3e94e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 207-215 (2023)
In this study, the single factor experiment and the Box-Behnken response surface method were employed to find the optimum process parameters of ultrasonic co-germination on enriching black highland barley polyphenols, and the differences in phenolic
Externí odkaz:
https://doaj.org/article/42fde618aaa74ea2ba26d4a841c8ffa9
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 460-468 (2022)
Plant polyphenols are plant-specific secondary metabolites, which mainly exist in the tissues and organs of plants such as fruits, roots, skins and leaves. Plant polyphenols have antioxidant activity, antibacterial activity, anti-cancer activity, ant
Externí odkaz:
https://doaj.org/article/bf7f19d951df4cc298c62f50a5fee3bc
Autor:
Ran Lin, Mengzi Nie, Jiaxin Li, Aixia Wang, Xue Gong, Fengzhong Wang, Lili Wang, Liya Liu, Bin Dang, Xijuan Yang, Xijun Lian, Li-Tao Tong
Publikováno v:
Molecules, Vol 29, Iss 6, p 1211 (2024)
This study evaluated the effects of four highland barley proteins (HBPs), namely, albumin, globulin, gliadin and glutenin, on the short-term retrogradation of highland barley starch (HBS). The findings reveal that HBPs could reduce the viscosity, sto
Externí odkaz:
https://doaj.org/article/12b8d8106b16405ca03d943073733670
Publikováno v:
Foods, Vol 12, Iss 11, p 2137 (2023)
The effect of heat processing on the flavor characteristics of highland barley flour (HBF) in storage was revealed by analyzing differences in volatile compounds associated with flavor deterioration in HBF using GC-MS identification and relative odor
Externí odkaz:
https://doaj.org/article/f2262f5095dd468c9f87c5a13ac2edc1
Publikováno v:
Molecules, Vol 28, Iss 9, p 3679 (2023)
The aim of this study was to investigate the effect of ultrasonic stress germination (USG) on total phenolic contents (TPC), total flavonoid contents (TFC), the phenolic compositions, and antioxidant activities of black highland barley (BHB). The USG
Externí odkaz:
https://doaj.org/article/33b46d20d5a7409c8714302e34a226a9
Autor:
Wengang Zhang, Yongli Lan, Bin Dang, Jie Zhang, Wancai Zheng, Yan Du, Xijuan Yang, Zhonghong Li
Publikováno v:
Molecules, Vol 28, Iss 4, p 1665 (2023)
Five different solvent extracts of highland barley bran were analyzed and compared for their polyphenol profile, antioxidant activity, and α-glucosidase and α-amylase inhibitory activities. The highland barley bran acetone extract had the highest t
Externí odkaz:
https://doaj.org/article/27de61715aa4480a906dfc8539aa5b9f
Autor:
Juan Li, Xin Zhang, Wenju Zhou, Zhaoxin Tu, Xijuan Yang, Jing Hao, Feng Liang, Zhengxing Chen, Yan Du
Publikováno v:
Foods, Vol 12, Iss 3, p 481 (2023)
The impacts of interaction between proanthocyanidin (PC) and decolorized highland barley protein (DHBP) at pH 7 and 9 on the functional and conformational changes in DHBP were investigated. It was shown that PC strongly quenched the intrinsic fluores
Externí odkaz:
https://doaj.org/article/6761c18bf5d44e0ebcad86f65e345224
Publikováno v:
In Innovative Food Science and Emerging Technologies June 2024 94