Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Xiudong XIA"'
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-14 (2024)
Abstract Bacterial cellulose (BC) is a high-strong cellulose with high-purity produced by bacteria. The aim of this study was to explore the feasibility of using tofu soy whey as a novel and cheap culture medium to produce bacterial cellulose (BC) th
Externí odkaz:
https://doaj.org/article/b56b07d1b9034af3b4cf3f57251422f6
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 156-163 (2023)
Objective: The effects of lactic acid bacteria on the hypoglycemic and antioxidant activities of fermented goat milk were studied. Methods: Three lactic acid bacteria with hypoglycemic and antioxidant functions preserved in the laboratory and commerc
Externí odkaz:
https://doaj.org/article/fa3a7d0101af46eaafa2007698d09e4c
Autor:
Zhiwen Ge, Fidelis Azi, Xuan Bao, Xintao Yin, Xue Feng, Min Zhang, Xiudong Xia, Mingsheng Dong
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-17 (2023)
Abstract In this study, the yield of exopolysacchrides (LCEPS) produced by Leuconostoc citreum BH10 was optimized through the improvement of fermentation conditions. A three-level four-factor central composite design coupled with response surface met
Externí odkaz:
https://doaj.org/article/531de37d72844b269854a01f7a08a7f6
Publikováno v:
Foods, Vol 13, Iss 15, p 2368 (2024)
Calcium-binding peptides have gained significant attention due to their potential applications in various fields. In this study, we aimed to prepare, characterize, and evaluate the stability of calcium-binding peptides derived from chicken blood. Chi
Externí odkaz:
https://doaj.org/article/4232a05dfeed4caf8c91a6aaf4394d21
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 2, Pp 477-487 (2023)
In this study, a new type of 3D printed living biological hydrogel was developed by integrating lactic acid bacteria (LAB) into biocompatible and non-toxic polymer materials. Interestingly, the living materials loaded with LAB can be freeze-dried and
Externí odkaz:
https://doaj.org/article/b6883863c26e48769c119b4ce01d361c
Publikováno v:
Antioxidants, Vol 13, Iss 3, p 259 (2024)
The active metabolite (S)-equol, derived from daidzein by gut microbiota, exhibits superior antioxidative activity compared with its precursor and plays a vital role in human health. As only 25% to 50% of individuals can naturally produce equol when
Externí odkaz:
https://doaj.org/article/47d0f7ba581e4566b3bfd7cb98c1b88a
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-11 (2021)
Abstract Soy whey, a liquid nutritional by-product of soybean manufacture, is rich in proteins, oligosaccharides and isoflavones. Soy whey can be used to produce functional beverages, instead of discarding it as a waste. In this study, unfermented so
Externí odkaz:
https://doaj.org/article/f4056c5b6fe14bb7aa3d54923d836139
Autor:
Chuanhai Tu, Wenxiu Hu, Sijie Tang, Ling Meng, Zhihai Huang, Xiao Xu, Xiudong Xia, Fidelis Azi, Mingsheng Dong
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 355-362 (2020)
The objective of this study was to isolate and identify a yeast strain from the kombucha beverage and evaluate in-vitro its potential as a novel starter in beverage fermentation. Starmerella davenportii Do18 was characterized for its cholesterol redu
Externí odkaz:
https://doaj.org/article/c435f6dd844443d8aa05d7dd627bf9a8
Autor:
Liqing Yin, Yongzhu Zhang, Fidelis Azi, Mekonen Tekliye, Jianzhong Zhou, Xiaonan Li, Zhuang Xu, Mingsheng Dong, Xiudong Xia
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Soybean whey, as a byproduct of soybean industry, has caused considerable concern recently because of its abundant nutrients. To further utilize soybean whey, it was fermented with Weissella hellenica D1501, and the neuroprotective potency of this be
Externí odkaz:
https://doaj.org/article/54ab993c1f7c4a85854a1d8e0ddf5070
Publikováno v:
Antioxidants, Vol 11, Iss 10, p 2037 (2022)
Isoflavones are a class of major phenolic compounds, derived from soybeans, that possess unique therapeutic and biological properties. The possible mechanisms of isoflavone-mediated protection of neuronal PC12 cells against hypoxic damage was investi
Externí odkaz:
https://doaj.org/article/74a18e64cd004bebb9a4937fd4becb86