Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Yalong Lu"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101425- (2024)
This study was designed to reveal the relationship among browning, polyphenol degradation, Maillard reaction (MR) and flavor variation in jujube fruit (JF) during air-impingement jet drying (AIJD). Five kinds of JFs were dried by AIJD at 60 °C and v
Externí odkaz:
https://doaj.org/article/4c80d9f535b44d76aef364c9001aef55
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 516-524 (2018)
High fructose (HF) ingestion is a common risk factor for the development of nonalcoholic fatty liver disease (NAFLD), which has become a serious health problem. The underlying mechanism of HF-induced NAFLD needs to be further understood and an effect
Externí odkaz:
https://doaj.org/article/079a72f4c5de404ba3927b00b68f5738
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 4, Pp 531-537 (2017)
A simple, sensitive, and specific capillary electrophoretic method based on 1-phenyl-3-methyl-5-pyrazolon (PMP) derivatization has been developed for simultaneous separation and determination of 11 aldoses (maltose, xylose, arabinose, ribose, glucose
Externí odkaz:
https://doaj.org/article/ca70d16467414fb28bcdf7063b995627
Publikováno v:
Journal of Functional Foods, Vol 60, Iss , Pp - (2019)
This study was designed to evaluate the preventive mechanisms of capsaicin on beef fat-induced lipid metabolism disorder, oxidative stress and dysbacteriosis in mice. Mice were fed a control diet or a 30% beef-fat diet (BF) with or without 0.001% cap
Externí odkaz:
https://doaj.org/article/2e4a7deb214e47a1995d491eada9381d
Publikováno v:
Food & Nutrition Research, Vol 60, Iss 0, Pp 1-10 (2016)
Background: Nutritional and absorption-promoting properties of stachyose combined with tea catechins (TC) have been revealed. However, the mechanism involved in non-digestible oligosaccharides-mediated enhancement of flavonoid absorption has largely
Externí odkaz:
https://doaj.org/article/82c3c8c3658448979c47d83db2bd6ffb
Autor:
Yingmei Wu1,2, Yalong Lu1, Daoyuan Ren1 dyren@snnu.edu.cn, Xuefeng Chen1, Xingbin Yang1 xbyang@snnu.edu.cn
Publikováno v:
Journal of Food & Drug Analysis. 2021, Vol. 29 Issue 1, p87-97. 11p.
Publikováno v:
Food chemistry. 374
This study is to reveal the variation of five pivotal substances, including polysaccharides, proteins, isoflavones, fatty acids and volatile components during the soybean fermentation process by Bacillus subtilis natto. After 96 hours of soybean ferm
Publikováno v:
Food & Function. 10:6385-6398
This aim of this study is to assess the possible effects of dietary okra seed oil (OSO) consumption on attenuation of alcohol-induced liver damage and gut microbiota dysbiosis, and associated mechanisms in mice. Mice were orally administered alcohol
Autor:
Yu Wang, Qin Ji, Si Tan, Yalong Lu, Xiaoxv Gao, Chunlian Chen, Wenfeng Li, Xiangyang Zhang, Mengting Chen, Qiaoran Zheng
Publikováno v:
Molecular nutritionfood research.
Scope Zhacai (ZC), a salting-processed Brassica juncea var. tumida vegetable, is widely consumed as a pickle, but little is known about the health benefits of both salted and unsalted ZC as a whole food. Methods and results The preventive effects of
Publikováno v:
Journal of food and drug analysis. 29(1)
This study examined the efficacy of non-digestive stachyose on enhancing the absorption of soy isoflavones to improve metabolic syndrome in C57/BL6 mice. UPLC-q/TOF-MS was employed to analyze the content of isoflavones in urine and faeces. Stachyose