Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Yangyue Ding"'
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106763- (2024)
Edible mushrooms are high in nutrients, low in calories, and contain bioactive substances; thus, they are a valuable food source. However, the high moisture content of edible mushrooms not only restricts their storage and transportation after harvest
Externí odkaz:
https://doaj.org/article/fd2cfe08ca7144f18d09371e9730b90e
Publikováno v:
Foods, Vol 13, Iss 11, p 1711 (2024)
Natural polyphenols have drawbacks such as instability and low bioavailability, which can be overcome by encapsulated slow-release systems. Natural polymer hydrogels are ideal materials for slow-release systems because of their high biocompatibility.
Externí odkaz:
https://doaj.org/article/c5f365414e064d018b250719a9b57426
Publikováno v:
Foods, Vol 13, Iss 8, p 1251 (2024)
The potential of PulY103A (a moderate amylopullulanase originating from Bacillus megaterium) for resistant starch production under moderate conditions (40 °C; a pH of 6.5) was investigated. PulY103A was much more suitable for pea resistant starch pr
Externí odkaz:
https://doaj.org/article/e21d1e3a25f642b98e2e5d9485631a4e
Publikováno v:
Foods, Vol 13, Iss 1, p 58 (2023)
This study aimed to synthesize antibacterial carbon quantum dots (SP-CDs) from polyethyleneimine and spermidine via hydrothermal reaction. It was revealed that SP-CDs, with small size (7.18 nm) and high positive charge (+31.15 mV), had good fluoresce
Externí odkaz:
https://doaj.org/article/444ba8d32dd24864971dc7b738a6c777
Publikováno v:
Foods, Vol 12, Iss 14, p 2705 (2023)
The effect of different ultrasound pretreatment powers (0–500 W) before hot air drying on the moisture migration and quality of Cantharellus cibarius (C. cibarius) was investigated in this study. The results showed that the ultrasound pretreatment
Externí odkaz:
https://doaj.org/article/8a910e09d32c42b2a97819e6e0e07fcb
Autor:
Yuan Xu, Liping Sun, Yongliang Zhuang, Ying Gu, Guiguang Cheng, Xuejing Fan, Yangyue Ding, Haotian Liu
Publikováno v:
Foods, Vol 12, Iss 14, p 2703 (2023)
In today’s food industry, the potential of bioactive compounds in preventing many chronic diseases has garnered significant attention. Many delivery systems have been developed to encapsulate these unstable bioactive compounds. Emulsion gels, as co
Externí odkaz:
https://doaj.org/article/12ead72e0ae8442fb1aa7a5464a2b5a0
Publikováno v:
Foods, Vol 12, Iss 3, p 676 (2023)
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, v
Externí odkaz:
https://doaj.org/article/2184901450614b9a9b87399e2433956a
Publikováno v:
Foods, Vol 10, Iss 12, p 3132 (2021)
The effects of NaCl (1–3%) and kansui (0.5–1.5%) on the quality of frozen cooked noodles (FCNs) were investigated, which provided a reference for alleviating the quality deterioration of FCNs. Textural testing illustrated that the optimal tensile
Externí odkaz:
https://doaj.org/article/f4ab53db3dd34316a07b5b735caf4f29
Publikováno v:
Foods, Vol 10, Iss 11, p 2833 (2021)
This study aims to observe the effects of coix seed oil (CSO) on HT-29 cells and investigate its possible regulation mechanism of the PI3K/Akt signaling pathway. Fatty acid analysis showed that coix seed oil mainly contains oleic acid (50.54%), linol
Externí odkaz:
https://doaj.org/article/479c6ccf16a5458a93a17dfb4cefcbbc
Publikováno v:
Journal of Chemistry, Vol 2019 (2019)
The effects of extrusion treatment on the structure and properties of adlay (Job’s tears) were investigated. Adlay flour was extruded through a twin-screw extruder with different parameters, including barrel temperature (80–160°C), moisture cont
Externí odkaz:
https://doaj.org/article/372371ae3749438ab9d901d7bc00f482