Zobrazeno 1 - 10
of 181
pro vyhledávání: '"XueFeng Zeng"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102014- (2024)
Rosa roxburghii pomace (RRP) is a high dietary fiber byproduct that is underutilized. This study investigated the effects of Ganoderma lucidum fermented Rosa roxburghii pomace (FRRP) on noodle cooking characteristics, texture, structure, in vitro dig
Externí odkaz:
https://doaj.org/article/05dbdb8052ac4a7c99b72dd1641a667c
Autor:
Jiamin Li, Tingting Zhou, Zhengbin Yang, Qin Cen, Rui Zhang, Fuyi Hui, Hongyan Chen, Ziru Dai, Xuefeng Zeng
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101582- (2024)
Sweet potato pulp water (SPPW) is a kind of sweet potato starch processing by-product with rich nutrition but low utilization. The impacts of different proportions of Coriolus versicolor (C. versicolor, CV) fermented sweet potato pulp water (CV-SPPW)
Externí odkaz:
https://doaj.org/article/a9b3e9dd562c4269af9aa40a0b1cf028
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101376- (2024)
The aim of this study was to investigate the effect of Ganoderma lucidum fermentation on antioxidant and anti-glycemic activities of Tartary buckwheat. Xylanase, total cellulase (CMCase and FPase) and β-glucosidase in fermented Tartary buckwheat (FB
Externí odkaz:
https://doaj.org/article/bded015e68e64e4c81492d618a3ad1b3
Autor:
Zaixi Shu, Fang Wang, Yuan Yuan, Yuxuan Liu, Pingping Wang, Xuefeng Zeng, Xiuying Liu, Wei Zhang
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 2781-2793 (2023)
ABSTRACTAfter harvest, paddy rice may encounter frozen conditions during the storage and transportation periods. However, the effect of frozen storage on quality of paddy rice remains unclear. In this research, two moisture contents of paddy rice (13
Externí odkaz:
https://doaj.org/article/9b0cfa9b8ee647f5a3fbc5f65431e4eb
Autor:
Dongyi Zhu, Tingting Wang, Xiuying Liu, Jie Bi, Wei Zhang, Xuefeng Zeng, Pingping Wang, Zaixi Shu
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
The planting area of high-quality indica rice varieties has been growing rapidly in China. However, the storage characteristics of these varieties remains unclear. In this research, different moisture contents (13.5, 14.5, and 15.5%) of high-quality
Externí odkaz:
https://doaj.org/article/e1d85617701445ba97b8734704355818
Autor:
Hongyan Chen, Lu Liu, Lu Jiang, Wenkang Hu, Qin Cen, Rui Zhang, Fuyi Hui, Jiamin Li, Xuefeng Zeng
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101246- (2024)
Fatty acids are one of the main sources of flavour in fermented Yu jiaosuan (YJS) in southwest China. Bacilli (50.18 %) and Oxyphotobacteria (32.70 %) were the dominant class. Lactiplantibacillus (40.51 %) and Weissella (20.43 %) were the dominant sp
Externí odkaz:
https://doaj.org/article/40fbc62592f548678cd001d260252ceb
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101078- (2024)
One of the major issues in the food sector is the lack of resource utilization and the contamination of the environment caused by by-products. This study aimed to investigate the effects of Ganoderma lucidum (GL) fermentation on the nutritional compo
Externí odkaz:
https://doaj.org/article/884165066c1c471a9f8bd8a30241d692
Publikováno v:
Frontiers in Nutrition, Vol 10 (2024)
In actual storage processes of rice, environment temperatures fluctuate rather than remain constant. Accumulated temperature is the sum of temperature during the storage period. In this research, six different temperature-varied conditions with two a
Externí odkaz:
https://doaj.org/article/7a14c9c403434d5fb0353ad1299fb0d3
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100969- (2023)
Trametes versicolor can produce aromatic flavor in growth and development, widely used in food fermentation. This study used a One-Factor-at-a-Time (OFAT) test and response surface analysis to study the optimum fermentation parameters of Rosa roxburg
Externí odkaz:
https://doaj.org/article/af5244a029c24fc1993a4ce73141af92
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101041- (2023)
A new Rosa roxburghii Tratt (RRT) and coix seed (CS) beverage rich in multi-active ingredients was developed. Edible mushrooms and L. plantarum were selected for fermentation in stages. Some physicochemical properties, γ-aminobutyric acid (GABA), po
Externí odkaz:
https://doaj.org/article/1a285bf1ddd74dcd8d80f8e1aa60dcbb