Zobrazeno 1 - 10
of 84
pro vyhledávání: '"ZeBin Guo"'
Publikováno v:
Foods, Vol 13, Iss 16, p 2623 (2024)
Changes in the flavor and taste profiles of Paddy Field Carp after deodorization with perilla juice (PJ), cooking wine (CW) and a mixture of the two (PJ-CW) were analyzed using the E-nose, E-tongue, gas chromatography–ion mobility spectrometry (GC-
Externí odkaz:
https://doaj.org/article/5124e506fd8e4ab09d012461efccaaac
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:
Food Chemistry: X, Vol 18, Iss , Pp 100645- (2023)
Hairtail (Trichiurus lepturus) is a kind of abundant marine fish, and its by-products contain rich protein resources, which can be better exploited and utilized in the food industry. In this study, the glycoprotein of hairtail by-products (GHB) was e
Externí odkaz:
https://doaj.org/article/745664646923478bb77642bc1f21b8d9
Publikováno v:
Foods, Vol 12, Iss 20, p 3763 (2023)
Interactions between food components have a positive impact in the field of food science. In this study, the effects of tea polyphenol on the structural and physicochemical properties of Chinese yam starch using autoclave-assisted pullulanase treatme
Externí odkaz:
https://doaj.org/article/cd7b74bf0235462ca8ac7a69eb35275d
Publikováno v:
Foods, Vol 12, Iss 17, p 3307 (2023)
Steam explosion technology is an emerging pretreatment method that has shown great promise for food processing due to its ability to efficiently destroy the natural barrier structure of materials. This narrative review summarizes the principle of ste
Externí odkaz:
https://doaj.org/article/f249ace34a7e4521afe95732bd9d0677
Publikováno v:
Agronomy, Vol 13, Iss 8, p 2104 (2023)
Different varieties of fresh lotus seeds have varying levels of amylose content. It has a direct impact on the following processing and final product quality, so the non-destructive detection of amylose content is meaningful before lotus seed product
Externí odkaz:
https://doaj.org/article/dc8f9c71386b4e618d314b213b2ca390
Publikováno v:
Foods, Vol 12, Iss 10, p 2050 (2023)
This study provides a novel method of preparing lotus seed starch nanocrystals (LS-SNCs) using acid hydrolysis combined with ultrasonic-assisted acid hydrolysis (U-LS-SNCs) and evaluates the structural characteristics of starch nanocrystals using sca
Externí odkaz:
https://doaj.org/article/656d6a3488a04bc7990340dd162df998
Publikováno v:
Foods, Vol 12, Iss 6, p 1245 (2023)
Fatigue is related to a variety of chronic diseases and has become a hot research topic in recent years. Various bioactive components have been extracted from hairtail fish (Trichiurus lepturus); however, none of these studies involved the anti-fatig
Externí odkaz:
https://doaj.org/article/b8e577451dfe41e285d8399ba73c6ab2
Autor:
Jiao Peng, Haifeng Huang, Qiuchan Huan, Chenghui Liao, Zebin Guo, Die Hu, Xiangchun Shen, Haitao Xiao
Publikováno v:
Frontiers in Oncology, Vol 12 (2022)
Restoring the tumor-killing function of CD8+ T cells in the tumor microenvironment is an important strategy for cancer immunotherapy. Our previous study indicated that adiponectin (APN) deficiency reprogramed tumor-associated macrophages into an M1-l
Externí odkaz:
https://doaj.org/article/ac4d7d966147422a964eba259fd0e76a
Publikováno v:
Foods, Vol 11, Iss 21, p 3370 (2022)
Steam explosion is a widely used hydrothermal pretreatment method, also known as autohydrolysis, which has become a popular pretreatment method due to its lower energy consumption and lower chemical usage. In this review, we summarized the technical
Externí odkaz:
https://doaj.org/article/76ba31dcc28f4d01a167cdc8e20ac0df