Zobrazeno 1 - 10
of 122
pro vyhledávání: '"Zang Mingwu"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 138-145 (2024)
In order to explore the effects of in vitro fermentation of quinoa water insoluble dietary fiber and exogenous addition of lactic acid bacteria on the gut microbiota and short-chain fatty acids (SCFAs), fecal filtrate (FF) from healthy subjects eithe
Externí odkaz:
https://doaj.org/article/14febe8c728441c4a65597d62c449e33
Autor:
YAN Jinxi, ZANG Mingwu, LIU He, XU Chenchen, SHI Yuxuan, BAI Jing, ZHAO Yan, HAO Jingyi, ZHANG Yaru
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 282-291 (2024)
Diterpenoids are terpenoids containing four isoprene units with a total of 20 carbon atoms. They are derived from geranyl pyrophosphate, including acyclic diterpenes, monocyclic diterpenes, dicyclic diterpenes, tricyclic diterpenes, and tetracyclic d
Externí odkaz:
https://doaj.org/article/7939271ca4724e4f997e43a5c1d9c5e8
Publikováno v:
Shipin Kexue, Vol 45, Iss 9, Pp 283-292 (2024)
Liver is one of the important edible byproducts of livestock and poultry. It has high nutritional value and a long history of human consumption in China. However, liver, when used as food, has the problems of off-flavor, poor texture, and high risk o
Externí odkaz:
https://doaj.org/article/62343353dec94eddb9ec4cc31544d588
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 303-311 (2024)
Phospholipids, a class of polar lipids with complex structure and multiple functions, are composed of glycerophospholipids and sphingomyelins. As an important component of cell membranes, phospholipids are involved in many physiological activities, s
Externí odkaz:
https://doaj.org/article/0a9444f6d25542229a59af98698fbe02
Publikováno v:
In Food Bioscience October 2024 61
Autor:
Bai, Jing, Zang, Mingwu, Shi, Yuxuan, Xu, Chenchen, Hao, Jingyi, Li, Jiapeng, Wang, Shouwei, Zhao, Yan
Publikováno v:
In Journal of Food Composition and Analysis June 2024 130
Publikováno v:
Shipin Kexue, Vol 44, Iss 19, Pp 180-197 (2023)
In this study, the changes in myofibrillar protein oxidation, taste substance and taste characteristics of dried Penaeus vannamei were investigated under accelerated storage conditions, and a correlation analysis was carried out between myofibrillar
Externí odkaz:
https://doaj.org/article/73a83a21a7c24cc088f5311e506a25e1
Autor:
Zhang, Zheqi, Zang, Mingwu, Chen, Juan, Zhang, Kaihua, Wang, Shouwei, Li, Dan, Li, Xiaoman, Liu, Meng, Pan, Xiaoqian
Publikováno v:
In LWT 15 April 2024 198
Autor:
Li, Xiaoman, Zang, Mingwu, Li, Dan, Wang, Shouwei, Zhang, Kaihua, Zhang, Zheqi, Zhao, Bing, Zhang, Shunliang, Zhao, Yan
Publikováno v:
In International Journal of Gastronomy and Food Science March 2024 35
Publikováno v:
In LWT 1 January 2024 191