Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Xiyun, Sun"'
Autor:
Sihang Wang, Bin Li, Hui Tan, Xiyun Sun, Jinlong Tian, Shuying Li, Yongping Xu, Yuanyuan Bian, Yuehua Wang
Publikováno v:
Food Frontiers, Vol 5, Iss 6, Pp 2721-2736 (2024)
Abstract Cyanidin‐3‐O‐glucoside (C3G), an abundant and widely utilized anthocyanin monomer, has been shown to significantly inhibit cholesterol absorption. Building on our previous research demonstrating the role of Lactobacillus as a specific
Externí odkaz:
https://doaj.org/article/827285f3c5fc49ca8d3d713d4adc0b9f
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 147-158 (2024)
In order to improve the utilization rate of strawberry tail fruit and expand the product categories of strawberry processing, strawberry pulping was combined with xanthan gum and carrageenan to form a base material suitable for 3D printing. The optim
Externí odkaz:
https://doaj.org/article/ced7eeb8ca6540b88134011ac393095e
Autor:
Xiyun, Sun, Sihui, Tian, Bin, Li, yunhe, Zhang, Dongnan, Li, Na, Yang, Yuehua, Wang, Jumeng, Yu
Publikováno v:
In Postharvest Biology and Technology October 2024 216
Autor:
Feifei Yang, Qianju Wang, Wuyi Liu, Hongwei Xiao, Jiaqi Hu, Xiaojie Duan, Xiyun Sun, Chunju Liu, Haiou Wang
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101238- (2024)
Durian contains rich flavor components that undergo complex changes during drying. In this study, durian was subjected to integrated freeze-drying (IFD), conventional freeze-drying (CFD), and hot air drying (AD). Compared with the fresh samples, thos
Externí odkaz:
https://doaj.org/article/f7ee2b9697dc48739533bf90c0dcc7ec
Autor:
Hui Tan, Baoyue Cui, Kexin Zheng, Ningxuan Gao, Xuening An, Yu Zhang, Zhen Cheng, Yujie Nie, Jinyan Zhu, Li Wang, Kuniyoshi Shimizu, Xiyun Sun, Bin Li
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101032- (2024)
Numerous health hazards have been connected to advanced glycation end products (AGEs). In this investigation, using reaction models including BSA-fructose, BSA- methylglyoxal (MGO), and BSA-glyoxal (GO), we examined the anti-glycation potential of ei
Externí odkaz:
https://doaj.org/article/383a1ab40ba74406b585512b849965fd
Autor:
Yuehua Wang, Ningxuan Gao, Andrea Nieto-Veloza, Lingxi Zhou, Xiyun Sun, Xu Si, Jinlong Tian, Yang Lin, Xinyao Jiao, Bin Li
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1309-1322 (2023)
Scope: High-fat diet (HFD) induces imbalance in the small intestine environment, where fat digestion and absorption mainly take place. This study aimed to elucidate the mechanisms by which Lonicera caerulea polyphenols (LCP) might inhibit fat absorpt
Externí odkaz:
https://doaj.org/article/bd4e5e4831944a2ea0f150dc12421240
Autor:
Feifei Yang, Xiyun Sun, Jiaqi Hu, Honghong Cai, Hongwei Xiao, Xianghua Wu, Chunju Liu, Haiou Wang
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100702- (2023)
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated.
Externí odkaz:
https://doaj.org/article/f2a359c2b7ea4a85bd744a3f9941accc
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 264-271 (2020)
The protective effects of blueberry anthocyanin extracts against damage induced by extremely low-frequency electromagnetic field (ELF-EMF) were investigated in a rat model. Wistar rats were exposed to ELF-EMF with or without the administration of blu
Externí odkaz:
https://doaj.org/article/8b849c456497450b91d77dde4330b82d
Autor:
Zhen Cheng, Jie Lin, Ningxuan Gao, Xiyun Sun, Xianjun Meng, Ruihai Liu, Yunen Liu, Weisheng Wang, Bin Li, Yuehua Wang
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 3, Pp 245-255 (2020)
HCC (Hepatocellular Carcinoma) is a critical health issue worldwide. Our previous animal experiment has confirmed that blueberry malvidin-3-galactoside (M3G) can regulate the progression of HCC. In this study, feces samples from the same batch of mic
Externí odkaz:
https://doaj.org/article/d85403dd446c4ced8f121d21db1c06d8
Autor:
Jiaqi Hu, Xiyun Sun, Hongwei Xiao, Feifei Yang, Chunju Liu, Haiou Wang, Honglin Zhang, Wei Zhang
Publikováno v:
Plants, Vol 11, Iss 21, p 2809 (2022)
With its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawb
Externí odkaz:
https://doaj.org/article/5f370196ef04452b9e762d294e5b2cb0