Zobrazeno 1 - 10
of 90
pro vyhledávání: '"Xiufang BI"'
Publikováno v:
Journal of Functional Foods, Vol 104, Iss , Pp 105511- (2023)
Sea buckthorn pomace is a by-product of sea buckthorn products that is not effectively utilized. This study obtained sea buckthorn polysaccharides (SPs) from pomace, analyzed its structure, and investigated its regulatory effect on the gut microbiota
Externí odkaz:
https://doaj.org/article/2216b7346e3746598e5574f462d8c734
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 56-63 (2022)
In the present study, the basic qualities and nutritional components of five different varieties of mulberries (Hongguo No.2, Jialing No.30, Yunsang No.2, Shushen No.1 and Wuhedashi) in Sichuan were compared and evaluated by principal component analy
Externí odkaz:
https://doaj.org/article/b2ccd9c87c09450fa75921da7d128db4
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 141-147 (2022)
In this study, the spoilage fungi were isolated and identified from “Cuihong” plum, “Qingcui” plum, and “Yinhong” plum. Then the antifungal effect of ε-polylysine, natamycin, and sodium dehydroacetate on the isolated plum spoilage fungus
Externí odkaz:
https://doaj.org/article/705798d654a24f669a0801059998f0a0
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 471-480 (2022)
This article mainly reviewes the effects of ultrasound (US) on the quality of fruit and vegetable juices, discusses the current effects of ultrasound on the microorganisms, enzyme activities, nutrients and sensory characteristics of fruit and vegetab
Externí odkaz:
https://doaj.org/article/d9c8a53e82bd4b359b3467fb80aac61c
Autor:
Xuanlin Li, Yage Xing, Yuru Shui, Xiaotong Cao, Ruohan Xu, Qinglian Xu, Xiufang Bi, Xiaocui Liu
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 656-676 (2021)
The effect of high hydrostatic pressure (HHP) processing on the quality of bamboo shoots during a storage period of 15 d at room temperature was investigated. The results indicated that when compared to other methods, the bamboo shoots treated at 300
Externí odkaz:
https://doaj.org/article/4422e7a73c3c4ca9ba970d6434669414
Autor:
He Li, Xuanlin Li, Ranran Wang, Yage Xing, Qinglian Xu, Yuru Shui, Xunlian Guo, Wenxiu Li, Hua Yang, Xiufang Bi, Zhenming Che
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 138-153 (2020)
The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC p
Externí odkaz:
https://doaj.org/article/72a1d43bf25e4590a5507dee44bf11c1
Publikováno v:
eFood, Vol 2, Iss 3 (2021)
In this study, ultrasound (US) and nisin, applied individually or in combination (US + nisin), were investigated to determine their inactivation effect on Staphylococcus aureus in nutrient broth (NB) and milk. The inactivation of S. aureus by nisin a
Externí odkaz:
https://doaj.org/article/225e47aa993c470694956cef4960e627
Autor:
Yuan Ma, Xiaocui Yin, Xiufang Bi, Fan Su, Zhilin Liang, Ming Luo, Dongxu Fu, Yage Xing, Zhenming Che
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1250-1269 (2019)
High-pressure processing (HPP) is a novel non-thermal processing technology, ensuring the safety of food products, as well as preserving their nutritional and functional characteristics, and avoiding the harmful effects of traditional thermal technol
Externí odkaz:
https://doaj.org/article/6790caa791cc4a35bf4e0cb5622b2f1e
Autor:
Ranran Wang, Yage Xing, Xuanlin Li, Xunlian Guo, Qinglian Xu, Wenxiu Li, Cunkun Chen, Hua Yang, Xiufang Bi, Zhenming Che
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1815-1833 (2019)
In this article, the influence of various cryogenic quick-freezing preservation methods on the quality and microstructure of cabbage (Brassica oleracea L. var. capitata L.) slices were investigated during a 28 d storage period. The results indicated
Externí odkaz:
https://doaj.org/article/fdb6cb45e5834ea3bf00a6428288e4b3
Autor:
Qinglian Xu, Faying Zheng, Xiaotong Cao, Ping Yang, Yage Xing, Ping Zhang, Hong Liu, Guangchao Zhou, Xiaocui Liu, Xiufang Bi
Publikováno v:
Molecules, Vol 26, Iss 19, p 5841 (2021)
Five different ultrafine milled flours (UMFs) were prepared from Tartary buckwheat via airflow ultrafine-grinding at different grinding pressures. The airflow ultrafine-grinding resulted in marked differences in particle size (from 100 to 10 μm). Th
Externí odkaz:
https://doaj.org/article/42fb9e934d01433eabb95fb08ab5a2fe