Zobrazeno 1 - 10
of 32
pro vyhledávání: '"Yayuan XU"'
Autor:
Fangjian LUO, Fengqin LU, Dajing LI, Cunshan ZHOU, Liying NIU, Lei FENG, Yayuan XU, Zhongyuan ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 19, Pp 49-57 (2024)
This study involved the ultrasonic modification of water-soluble pectin, chelator-soluble pectin, and sodium carbonate-soluble pectin in blueberries using different ultrasonic treatments (688, 1376, 2063 W/cm2, 10, 20, 30 min). The research explored
Externí odkaz:
https://doaj.org/article/410cfd5bdc9240a9b4196ec2e0110f53
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 376-383 (2024)
To prepare different types of lutein nanostructured lipid carriers (LNLs) using chitosan (CS), chitosan-epigallocatechin gallate covalent (C-CS-EGCG), and chitosan-epigallocatechin gallate ester non-covalent (Non-C-CS-EGCG) modifications combined wit
Externí odkaz:
https://doaj.org/article/edb387f3c5564e7e87dbc0c63b14da76
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 10-17 (2023)
In order to develop nutrient rich personalized food, the effects of different guar gum concentrations on rheological, gelation, 3D printing, microstructural properties and functional groups of purple sweet potato gels were explored by rheological ana
Externí odkaz:
https://doaj.org/article/84596a5ee0ec4856afb0e32c1db337f5
Autor:
Zhixian Li, Zhuqing Dai, Enjuan Shi, Peng Wan, Guijie Chen, Zhongyuan Zhang, Yayuan Xu, Ruichang Gao, Xiaoxiong Zeng, Dajing Li
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 4, Pp 1369-1378 (2023)
β-Carotene, a typical non-oxygenated carotenoid, is the most efficient source of retinol (VA). The low bio-availability of β-carotene lead to large accumulation in colon; however, the relationship between β-carotene and gut microflora remains uncl
Externí odkaz:
https://doaj.org/article/1b5bc01dd5d343dab5366d3b238b41bd
Autor:
Yayuan Xu, Xinxin Zhang, Dongqi Li, Kun Qian, Yu Liu, Tingjuan Xu, Lishang Dai, Jianghua Cheng
Publikováno v:
Frontiers in Immunology, Vol 14 (2023)
The loach (Misgurnus anguillicaudatus), a small commercial fish that is widely cultivated for its high-quality protein, vitamins, minerals, and essential amino acid, is a member of the genus Misgurnus and the family Cyprinidae. In this study, we gave
Externí odkaz:
https://doaj.org/article/905752ae0bf14d5b95be233d8265ca7c
Autor:
Lingming Xiong, Lei Feng, Meimei Nie, Dajing Li, Zhongyuan Zhang, Chunquan Liu, Zhuqing Dai, Yadong Xiao, Yayuan Xu
Publikováno v:
Foods, Vol 13, Iss 5, p 703 (2024)
Plasma-activated water (PAW) treatment is an effective technique for the quality retention of fresh vegetables with cold atmospheric plasma using controllable parameters. This study investigated the effect of PAW on the postharvest quality of shepher
Externí odkaz:
https://doaj.org/article/2cb72b485285461d93e78db34c5d65ee
Autor:
Suqing SHEN, Yayuan XU, Dajing LI, Zhongyuan ZHANG, Yadong XIAO, Meimei NIE, Chunju LIU, Tiesong ZHENG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 110-117 (2022)
In order to explore the water diffusion characteristics of green bananas during the microwave drying process, a microwave drying test was conducted to investigate the green bananas drying characteristics under different microwave power densities (3,
Externí odkaz:
https://doaj.org/article/404f973248b64589a8806fb6c05c50e0
Autor:
Yayuan XU, Suqing SHEN, Dajing LI, Jiangfeng SONG, Lei FENG, Zhuqing DAI, Zhongyuan ZHANG, Yadong XIAO
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 88-96 (2022)
This study was aim to investigate the relationship between water migration and starch gelatinization behaviors of green bananas during microwave drying (MD) and its effect on starch digestibility. Taking green banana slices as the research object, di
Externí odkaz:
https://doaj.org/article/52f262d42cff416c8502e7e6578db9a6
Autor:
Yaru Xiao, Meimei Nie, Hongwei Zhao, Dajing Li, Ruichang Gao, Cunshan Zhou, Yayuan Xu, Zhuqing Dai, Zhongyuan Zhang
Publikováno v:
Journal of Functional Foods, Vol 87, Iss , Pp 104792- (2021)
Flavonoids can influence the bioaccessibility of carotenoids. In this study, the effect of citrus flavanones on β-carotene (Bc) bioaccessibility, lipid lipolysis and Bc micellarization were investigated. The results show that citrus flavanones signi
Externí odkaz:
https://doaj.org/article/ab6eb1d6b70344d98040dd58d86f56e6
Autor:
Xuehuai Shen, Yayuan Xu, Lei Yin, Jianghua Cheng, Dongdong Yin, Ruihong Zhao, Yin Dai, Xiaomiao Hu, Hongyan Hou, Kun Qian, Xiaocheng Pan, Yongjie Liu
Publikováno v:
Foods, Vol 12, Iss 1, p 79 (2022)
Tofu whey wastewater (TWW) is a by-product of the tofu production process, and contains high amounts of organic products and Lactobacillus ap. However, no studies have been reported on whether naturally fermented TWW can be used as a beneficial addit
Externí odkaz:
https://doaj.org/article/5438fe72f56a46f481e6712fe6b2985a