Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Yong-Liang Zhuang"'
Publikováno v:
Food Technology and Biotechnology, Vol 48, Iss 2, Pp 222-228 (2010)
Jellyfish gelatin was hydrolyzed by different proteases to obtain antioxidative polypeptides. The gelatin hydrolysate obtained by progressive hydrolysis using trypsin and Properase E exhibited the highest hydrolysis degree and antioxidant activity. T
Externí odkaz:
https://doaj.org/article/3bfe3b07d0514b7c9645361242c63613
Publikováno v:
Advanced Materials Research. :1474-1480
The effect of five conventional cooking methods (steaming, pressure-cooking, microwaving, frying and boiling) on nutritional composition of Boletus aereus was investigated. Results showed steaming, pressure-cooking and microwaving treatments could re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a75166106c0b3c0b16d7ffae79ddbd3c
https://doi.org/10.4028/www.scientific.net/amr.634-638.1474
https://doi.org/10.4028/www.scientific.net/amr.634-638.1474
Autor:
Yong Liang Zhuang, Li Ping Sun
Publikováno v:
Advanced Materials Research. :505-512
Collagen was extracted from jellyfish (Stomolophus meleagris) and hydrolyzed to prepare collagen peptides. Three fractions (JCP-1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4088470d5b631338a98eeeb20968f639
https://doi.org/10.4028/www.scientific.net/amr.343-344.505
https://doi.org/10.4028/www.scientific.net/amr.343-344.505