In vitro digestion and antioxidant activity of Xuan-Mugua (Chaenomeles fruit) peel and pulp phenolics

Autor: Zhi Li, Xu-Yang Zhang, Yi-Long Ma, Qian-Lan Wu, Xin Guo, Zheng-Fang Wu, Ya-Fang Shang, Shao-Hua Yang, Xiang-Li Niu, Zhao-Jun Wei

Publikováno v: Heliyon, Vol 10, Iss 18, Pp e37549- (2024)

Since time immortal, people have used the well-known Chinese Chaenomeles fruit Xuan-Mugua for both traditional medicine and nourishment. With an aim to explore the digestive and antioxidant properties of the phenolics, Xuan-Mugua peel and pulp were e

Externí odkaz: https://doaj.org/article/7b4feea0846144499b1e53fe9c5e63cc

Insight into the phenolics and antioxidant activity of Indian jujube (Ziziphus mauritiana Lamk) peel and pulp subjected to the simulated digestion

Autor: Zi-Tong Wang, Yu-ping Liu, Yi-Long Ma, Shuang-Yi Pan, Jian-Kang Li, Shao-Jun Shi, Zheng-Fang Wu, Zhi Li, Ya-Fang Shang, Zhao-Jun Wei

Publikováno v: Heliyon, Vol 9, Iss 5, Pp e16226- (2023)

To evaluate the release and activity of Indian jujube phenolics in vivo, its peel and pulp were subjected to simulated digestions. The phenolics content and antioxidant activity of the digested samples were determined. The results showed that the tot

Externí odkaz: https://doaj.org/article/5ff2e44661a446d5b608b9a370091a36

Insights into sub-chronic toxicity effects of enzymatic hydrolysate of peony seed meal derived Maillard reaction products in SD rats

Autor: Peng-Xiang LOU, Wang-Wei ZHANG, Heng CAO, Kiran THAKUR, Ya-Fang SHANG, Jian-Guo ZHANG, Zhao-Jun WEI

Publikováno v: Food Science and Technology, Volume: 43, Article number: e99622, Published: 21 NOV 2022
Food Science and Technology v.43 2023
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA

Despite the use of Maillard reaction products (MRPs) as food flavoring and coloring agents, they are also known to constitute acrylamide, heterocyclic amines, advanced glycosylation end products, and precursors of low molecular weight compounds. The

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4c02d46f245c4bb8cdbd2065af53ac0
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100422&lng=en&tlng=en

Effects of water-immersion cooling temperatures on the moisture retention of sodium-reduced pork sausages

Autor: Ya-Fang Shang, Baocai Xu, Kezhou Cai, Wu Wang, Conggui Chen, Wang Wenya, Fei Ma

Publikováno v: J Food Sci Technol

To improve the industrial yield of sodium-reduced meat products, we present a feasible method by adjusting water-immersion cooling temperatures to decrease the water loss of pork sausage during processing. The present results showed that the moisture

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e686751bdbd287c730146451fc773a94
https://doi.org/10.1007/s13197-020-04287-8

HPLC-MS/MS targeting analysis of phenolics metabolism and antioxidant activity of extractions from Lycium barbarum and its meal using different methods

Autor: Ya-Fang SHANG, Tian-Hua ZHANG, Kiran THAKUR, Jian-Guo ZHANG, Carlos Leonardo Armando CESPEDES-ACUÑA, Zhao-Jun WEI

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e71022, Published: 19 AUG 2022

The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were ana

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::840e4164b56bf5b65b8ce24c35936b6a
https://doi.org/10.1590/fst.71022