Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Xingfeng GUO"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 217-224 (2024)
Objective: To investigate the technological conditions and antioxidant properties of Asini Corii Colla (ACC) peptides prepared by enzymolysis. Methods: The enzymatic hydrolysis conditions of ACC protein peptide prepared by Alcalase 2.4L were optimize
Externí odkaz:
https://doaj.org/article/d57d8ce003fb4b07a9b01ecfb258efc7
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101381- (2024)
Microwave technology offers a rapid and uniform heating method. This study investigated how microwave pretreatment affects the aroma precursors and flavor of fragrant rapeseed oils (FROs). Microwave pretreatment led to decreased levels of polyunsatur
Externí odkaz:
https://doaj.org/article/4142e404940942a7aa444024c2f3bccf
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100941- (2024)
There are technological and nutritional challenges to efficient use of chicken bone in foods, due to its low bioaccessibility and techno-functionality. The impacts of steam explosion (SE), autoclave, steam treatment on the powder characteristics and
Externí odkaz:
https://doaj.org/article/9811c734eea5466183f953240f7be4cb
Publikováno v:
Grain & Oil Science and Technology, Vol 6, Iss 3, Pp 120-126 (2023)
To better understand the mass transfer process of moisture in the soy protein isolate-corn starch (SPI-CS) films during preparation and storage process, the drying kinetics model of SPI-CS films with different formation conditions during the drying p
Externí odkaz:
https://doaj.org/article/7b4a33d8f37f419b8e1ffce77c0cc3af
Publikováno v:
Molecules, Vol 28, Iss 24, p 7975 (2023)
This study aimed to explore the structural characteristics and antioxidant mechanism of donkey-hide gelatin peptides. After hydrolysis and ultrafiltration treatment, five gelatin peptides with different molecular weights (MWs) were obtained. Amino ac
Externí odkaz:
https://doaj.org/article/b5f96eeb1c684c0ea4cd86c3d07bc950
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Wheat bran-based food is rich in bioactive compounds, and steam explosion enhances the nutritional properties of wheat bran. This study examined the potential utilization of steam-exploded wheat bran (SWB) in cookie formulation. The influence of stea
Externí odkaz:
https://doaj.org/article/f6bddb043c2a4869b339af18ee315b4d
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Steam explosion, a novel effective technology for cereal modification, integrates high-temperature autohydrolysis and structural disruption, which can significantly influence the morphological and physicochemical characterization of the feedstocks. T
Externí odkaz:
https://doaj.org/article/628fbb0a96a0490cb7e7cec201ed121d
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Mung bean is rich in bioactive components, but the main compound and pharmacological mechanism in reducing oxidative and free radical damage are unclear. Network pharmacology and 2,2′-azino-bis-3-ethylbenzthiazoline-6-sulfonic acid (ABTS) radical s
Externí odkaz:
https://doaj.org/article/d1c1a4f14de64e50a938e5665128df82
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Brown rice powder is underutilized mainly due to its lower starch digestibility and poor processing performance. The present study investigated the potential of steam explosion on the improvement of nutritional and physicochemical characteristic in b
Externí odkaz:
https://doaj.org/article/0904f589a9c649809ce332e8deda7d6a
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Whole grain contains many health-promoting ingredients, but due to its poor bioaccessibility and processibility, it is not widely accepted by consumers. The steam explosion was exploited to modify the nutritional bioaccessibility and the physicochemi
Externí odkaz:
https://doaj.org/article/f11121d1af2f44fb8dbc930aa4552f2f