Zobrazeno 1 - 10
of 139
pro vyhledávání: '"Yangying, Sun"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 67-75 (2024)
The effects of Lactobacillus acidophilus CICC6074 (LA), Limosilactobacillus reuteri WQ-Y1 (LR) and Lactiplantibacillus plantarum A3 (LP) on calcium release and metabolite composition during the fermentation of chicken bone paste were studied using ch
Externí odkaz:
https://doaj.org/article/d527c4ec5627436da1e6272c57b5e37e
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101946- (2024)
The tenderness and flavor of meat products are critical factors influencing consumers' purchasing decisions. This study investigated the effects of ultrasonic pretreatment with synergistic microbial strain fermentation on tenderness and flavor of air
Externí odkaz:
https://doaj.org/article/92cd52ab1e774ebcbd7a46120db92bab
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106221- (2024)
Protein hydrolysates and peptides in fermented dairy products exhibit antioxidant activities. This study aimed to evaluate the antioxidant properties of casein and whey protein hydrolysates derived from three lactic acid bacteria. The assessment invo
Externí odkaz:
https://doaj.org/article/a46b8692f22e4a1e90f6a97db06eb6d7
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 78-86 (2024)
In this study, the effects of L-arginine or L-lysine on the quality of duck meat patties during repeated freeze-thaw cycles were studied to provide a theoretical basis for the application of L-arginine or L-lysine as cryoprotectant in meat products.
Externí odkaz:
https://doaj.org/article/6b9f724d935b43c195e9cab7abd3323e
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 84-91 (2024)
To investigate the effects of hydrolysis time (0, 20, 40, 60, 80 min) on the structure and functional properties of duck myofibrillar protein in low-salt solution, the duck myofibrillar protein was hydrolyzed by trypsin, the structure and functional
Externí odkaz:
https://doaj.org/article/52d5c0bcbef64cac87c910248de40ffc
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100899- (2023)
In order to explore the characteristic aroma flavor and its formation mechanism of old ducks, two ages (30 days and 60 days) of young ducks and three ages of old ducks (300 days, 900 days, and 1500 days) were selected and studied. An electronic nose
Externí odkaz:
https://doaj.org/article/ea070fec032b4e86af5938e33618065a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 116-122 (2023)
In order to explore the inhibition of starter on nitrite and biogenic amines in duck fermented sausage, and provide a theoretical basis for the development and safety control of fermented sausage products. Lactobacillus fermentum RA3 and Lactobacillu
Externí odkaz:
https://doaj.org/article/c399a84602ce403e9394d2227c81f3df
Autor:
Jianhao Li, Zihang Shi, Xiankang Fan, Lihui Du, Qiang Xia, Changyu Zhou, Yangying Sun, Baocai Xu, Daodong Pan
Publikováno v:
Foods, Vol 13, Iss 5, p 737 (2024)
The effects of low-sodium salt mixture substitution on the sensory quality, protein oxidation, and hydrolysis of air-dried chicken and its molecular mechanisms were investigated based on tandem mass tagging (TMT) quantitative proteomics. The composit
Externí odkaz:
https://doaj.org/article/7017f18dc9ec41c98569c1846989dca8
Autor:
Juan Ni, Xiaoqian Long, Mengmeng Wang, Jiangang Ma, Yangying Sun, Wen Wang, Min Yue, Hua Yang, Daodong Pan, Biao Tang
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
IntroductionThe presence of linezolid-resistant enterococci found in animal-derived food has attracted attention for possible transmission to human-derived enterococci through the food chain. Linezolid-resistant enterococci in farms have been widely
Externí odkaz:
https://doaj.org/article/2e936b1f872547a9b9c71db5e673b8e3
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
The plasmid-borne cfr gene, mediating multiple drug resistance (MDR), has been observed in many Gram-positive bacteria. The prevalence of cfr and its co-occurrence with additional antimicrobial resistance (AMR) determinants in Escherichia coli is an
Externí odkaz:
https://doaj.org/article/5feca2f4ff0b4ac7a45bfcab7461195c