Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Xubo FANG"'
Autor:
Yizhen LI, Xinxin SONG, Kaiyang MA, Jian ZHANG, Xinyi WAN, Jin FENG, Xiaoe CHEN, Ying LI, Xubo FANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 63-71 (2024)
To improve the hydration and functional properties of dietary fiber from burdock root by ultrasonic treatment combined with hydrogen peroxide modification. The dietary fiber from burdock root was modified by ultrasonic, alkaline hydrogen peroxide, ul
Externí odkaz:
https://doaj.org/article/dd4fdac79aea44ea965273e1dcd5f9cd
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 113-120 (2023)
In this study, the effect of Zanthoxylum bungeanum aqueous extract (ZBAE) with the addition of 0, 0.125%, 0.25%, 0.5% and 1.0% on the characteristics of mandarin fish surimi gel, including water-holding capacity, gel strength, texture, whiteness, sec
Externí odkaz:
https://doaj.org/article/65e64b94a5c043f68f63734e7bac19ae
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 195-202 (2022)
The by-products of mandarin fish were hydrolyzed with alcalase, while its optimized preparing process was performed with the single factor and response surface experiments, which were based on the degree of hydrolysis. Additionally, the in vitro dige
Externí odkaz:
https://doaj.org/article/a71c9b1d55d6477a9850297d4b9a24b5
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 70-76 (2022)
In order to ameliorate the fishy aftertaste and value addition of Pangasius bocourti fillets, this article used Perilla frutescens water extract for deodorization. The fishy aftertaste and color difference were used as indicators, combined with elect
Externí odkaz:
https://doaj.org/article/1489726893684bd992e03f176dac53a1
Publikováno v:
Journal of Food Measurement and Characterization. 16:4615-4629
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d1946f5ea2c51e6b3854b4f05592492
https://doi.org/10.1007/s11694-022-01535-7
https://doi.org/10.1007/s11694-022-01535-7
Publikováno v:
Journal of Aquatic Food Product Technology. 30:1264-1280
In order to obtain microbial starter cultures for aroma enhancement of fish sauce, aroma-producing yeasts from mackerel fermentation broth were isolated, screened and identified by morphological ch...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::350e23b5eefb08c50f650e7a333f8bed
https://doi.org/10.1080/10498850.2021.1988016
https://doi.org/10.1080/10498850.2021.1988016
Autor:
Zhiyong He, Maomao Zeng, Yu Hui, Zhuang Daina, Xiaoe Chen, Xubo Fang, Hu Xingjuan, Jie Chen, Shuang Zhang
Publikováno v:
Analytical Methods. 10:3386-3392
A novel analytical method for rapid determination of histamine in fish involves methanol extraction, manual spotting, thin-layer chromatography (TLC) for less than 15 min, visualization by diazotized p-nitroaniline reagent, and quantitation by image
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d58acc870bc8f31160938700a1d040b
https://doi.org/10.1039/c8ay00336j
https://doi.org/10.1039/c8ay00336j
Publikováno v:
European Food Research and Technology. 241:17-25
A water-soluble polysaccharide named BGR-S2 from the bark of Avicennia marina was isolated by ultrasonic-assisted extraction with hot water followed by successive chromatographic purification using DEAE-Sepharose Fast-flow and Sephacryl S-300 columns
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2b7352e11f57943287def8eae8303bd
https://doi.org/10.1007/s00217-015-2430-1
https://doi.org/10.1007/s00217-015-2430-1
Autor:
Xiaoe Chen, Xubo Fang
Publikováno v:
European Food Research and Technology. 236:243-248
The structure of HAM-3-IIb-II, an acidic pectic polysaccharide in Avicennia marina, was characterized in detail and the immunological activity was investigated in this study. The results showed that HAM-3-IIb-II contained Rha, Ara, Gal, Glc, and GalA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6c24c7d621c9e6afd8ff66074f0bd9a
https://doi.org/10.1007/s00217-012-1877-6
https://doi.org/10.1007/s00217-012-1877-6
Publikováno v:
Food and Bioproducts Processing. 90:676-682
The squid muscle protein, extracted from by-products of flying squid (Ommastrephes bartrami) was hydrolyzed by five proteases (pepsin, trypsin, papain, alcalase and flavourzyme). DPPH radical scavenging power was used to evaluate antioxidative activi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::901101ebc81bcb7cc1b7603df58e8972
https://doi.org/10.1016/j.fbp.2012.04.001
https://doi.org/10.1016/j.fbp.2012.04.001