Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Yueyue Qiang"'
Publikováno v:
Foods, Vol 13, Iss 13, p 2086 (2024)
This paper investigated the effects of steam explosion (SE) pretreatment on the structural characteristics and antioxidant activity of Hypsizygus marmoreus polysaccharides (HPS). Hypsizygus marmoreus samples were pretreated at different SE temperatur
Externí odkaz:
https://doaj.org/article/a66c8a447caa4df093ac376e93ef35e8
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100668- (2024)
The application of turmeric essential oil (TEO), a natural effective antibacterial agent, in food preservation is limited due to high volatility and low stability. This study aimed to improve its stability and release behavior by synthesizing TEO/hyd
Externí odkaz:
https://doaj.org/article/e496c164c8494dca9519442cc7da8e47
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 258-265 (2022)
In this study, curcuminoid were extracted from turmeric by ionic liquid-assisted enzymatic method. On the basis of single factor test, five factors including enzymatic hydrolysis time, enzymatic hydrolysis temperature, enzymatic hydrolysis pH, enzyme
Externí odkaz:
https://doaj.org/article/236ae9766b004d34958a48407795f77b
Autor:
Lijuan Fu, Suo Tan, Ruiru Si, Yueyue Qiang, Hang Wei, Biao Huang, Mengzhu Shi, Ling Fang, Jianwei Fu, Shaoxiao Zeng
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100530- (2023)
Curcumin (Cur) has antioxidant, anti-inflammatory and other biological activities, but its poor stability, low water solubility and other defects limit the application. Herein, Cur was nanocomposited with soy isolate protein (SPI) and pectin (PE) for
Externí odkaz:
https://doaj.org/article/278e91e35cee4ea2acf0c9c4714864b8
Autor:
Yueyue Qiang, Ruiru Si, Suo Tan, Hang Wei, Biao Huang, Miaohong Wu, Mengzhu Shi, Ling Fang, Jianwei Fu, Shaoxiao Zeng
Publikováno v:
Current Research in Food Science, Vol 4, Iss , Pp 882-890 (2021)
The objective of this study was to investigate the spatial variation of volatile organic compounds and antioxidant activity of turmeric essential oils (TEOs) harvested from four provinces of China. The major chemical components of these TEOs were ana
Externí odkaz:
https://doaj.org/article/10c788fa6d6741d49d934f586394d908