Zobrazeno 1 - 10
of 54
pro vyhledávání: '"Xiufang Dong"'
Publikováno v:
Foods, Vol 12, Iss 8, p 1671 (2023)
Saccharina japonica belongs to brown macro-alga with various potential health benefits; its antioxidant and anti-inflammatory activities indicate the potential to improve inflammatory bowel diseases. Here, the potential anti-colitis effect of Sacchar
Externí odkaz:
https://doaj.org/article/c524268df99043d0aaf660c7eb023165
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
In a previous study, the peptide LGKDQVRT, which was identified by enzymatic hydrolysis, released during the proteolysis of Mytilus edulis, had potential osteogenic activity. In this study, the octapeptide LGKDQVRT was able to spontaneously bind calc
Externí odkaz:
https://doaj.org/article/ae1b07c7e31b4c1d8a52276624bf0975
Autor:
Xiufang Dong, Kuan Lu, Pengcheng Lin, Hongxia Che, Hongyan Li, Lin Song, Xihong Yang, Wancui Xie
Publikováno v:
Frontiers in Nutrition, Vol 8 (2021)
Saccharina japonica is a common marine vegetable in East Asian markets and has a variety of health benefits. This study was focused on the anti-depressant/anxiety effects of Saccharina japonica ethanol extract (SJE) on dextran sodium sulfate (DSS)-in
Externí odkaz:
https://doaj.org/article/d92114a930434e0395313ea770733a05
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1024-1034 (2019)
Postmortem characteristics of Patinopecten yessoensis adductor muscle (PYAM) were evaluated by biochemical, chemical and textural changes during iced storage for 14 days. Triphosphate (ATP) and its breakdown products, K-value, total volatile basic ni
Externí odkaz:
https://doaj.org/article/c9ffc9f2f33540269c3909219976718d
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 2646-2659 (2018)
It is difficult to maintain the high quality of sea cucumber Stichopus japonicus (S. japonicus) during regular thermal processing due to the special physiochemical makeup of S. japonicus body wall (SJBW) that affects its textural properties. Hence, i
Externí odkaz:
https://doaj.org/article/fb578443f2c6464cb487a4f156225d15
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1054-1066 (2018)
In this study, the effects of heat treatment (45°C and 65°C, respectively) on the quality of Patinopecten yessoensis adductor muscle (PYAM) were investigated. Water mobility in PYAM samples was analyzed using low-field nuclear magnetic resonance. T
Externí odkaz:
https://doaj.org/article/d13032cfcc8a4ade96691ffb791938ec
Autor:
Hang Qi, Xiaolin Ji, Shan Liu, Dingding Feng, Xiufang Dong, Baoyu He, Janaswamy Srinivas, Chenxu Yu
Publikováno v:
Electronic Journal of Biotechnology, Vol 28, Iss C, Pp 1-6 (2017)
Background: Sea cucumber is a seafood of high nutritional value. During its processing, sea cucumber processing liquor is routinely produced, which is usually discarded as waste. The chemical composition of this processing liquor is similar to sea cu
Externí odkaz:
https://doaj.org/article/e338f072ec034a24b055b219626d5ad3
Publikováno v:
Marine Drugs, Vol 17, Iss 8, p 434 (2019)
Undaria pinnatifida sporophyll (U. pinnatifida) is a major byproduct of U. pinnatifida (a brown algae) processing. Its phenolic constituents, phlorotannins, are of special interest due to their intrinsic ability to precipitate proteins. Herein, a hig
Externí odkaz:
https://doaj.org/article/99b86895430745beaf92cdc9636f67bb
Publikováno v:
Molecules, Vol 24, Iss 5, p 998 (2019)
Sea cucumber (Apostichopus japonicus) is an economically significant species in China having great commercial value. It is challenging to maintain the textural properties during thermal processing due to the distinctive physiochemical structure of th
Externí odkaz:
https://doaj.org/article/823863060d7e441bb833e6941968f496
Autor:
Xiufang Dong, Eun-Mi Ko
Publikováno v:
The Journal of Chinese Language, Literature and Translation. 52:451-467
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6800d1f493cf0a6913fd8206a90daef0
https://doi.org/10.35822/jcllt.2023.01.52.451
https://doi.org/10.35822/jcllt.2023.01.52.451