Zobrazeno 1 - 10
of 92
pro vyhledávání: '"Zengqi Peng"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 419-427 (2024)
The imidazoquinoline type (IQ-type) is recognized as the most mutagenic activity in heterocyclic amines currently, and closely associated with a variety of cancers and neurodegenerative diseases of human. The precursors of IQ-type HAs are free amino
Externí odkaz:
https://doaj.org/article/7c523b443786490ead3bfb76f5de5bc7
Publikováno v:
Molecules, Vol 29, Iss 20, p 4926 (2024)
The high sodium content in meat products poses health risks to consumers and does not align with modern green and healthy living standards. Current strategies for directly reducing the sodium content in meat products are limited by their negative imp
Externí odkaz:
https://doaj.org/article/b35e567f43f749b69f585ccdd5f4eb22
Autor:
Xiaoru ZHAO, Beilei LI, Siyu HUA, Qiannan RAN, AYIBOTA∙SHATEFUALEDE, Sihui LIU, Xiaopu REN, Zengqi PENG
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 236-244 (2022)
To analyze systematically the effects of marinated in eggs on edible quality of different meats during cooking of several traditional Chinese dishes, marinated in whole egg or egg white, and different egg white addition were chosen to analyze the eff
Externí odkaz:
https://doaj.org/article/69b6144326dc4fe082500306702ee415
Publikováno v:
Foods, Vol 12, Iss 8, p 1684 (2023)
The effects of HYP (10, 50, and 250 μM/g protein) on the physicochemical and gel properties of myofibrillar proteins (MPs) at different NaCl concentrations under oxidative stress were explored. The incorporation of HYP significantly reduced carbonyl
Externí odkaz:
https://doaj.org/article/c3a67b7ff6b042a2b3a6a624d8b3da84
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 579-587 (2021)
In an attempt to positively regulate meat quality at low NaCl concentration, the influence of L-histidine (L-his) introduction on the postmortem phosphorylation of chicken breast muscle protein that had been cured for 16 h at 1% NaCl was investigated
Externí odkaz:
https://doaj.org/article/fdcc923612324919adf3f2ff0d6fc00c
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 116-126 (2020)
In this study, the influence of Na content in dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated. Dry-cured beef aged over 57 days, compared to the control groups (100% NaCl), salt-substituted groups (SS, 39.7%
Externí odkaz:
https://doaj.org/article/c951b4d4c9b84155aca1ad8c61b46268
Publikováno v:
CyTA - Journal of Food, Vol 17, Iss 1, Pp 44-50 (2019)
The effect of a salt substitute (SS) containing L-lysine (Lys) and L-histidine (His) on secondary structure and gel properties of myosin from grass carp was examined. The results indicated that the α-helix content of myosin treated with SS was 29.00
Externí odkaz:
https://doaj.org/article/9eea00d89a724a43bd3b33d620ab7a3a
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 487-498 (2019)
In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted gro
Externí odkaz:
https://doaj.org/article/696765eba128450a921c59fd846a3248
Autor:
Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng, Zengqi Peng
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1322-1339 (2019)
The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitu
Externí odkaz:
https://doaj.org/article/6041f95ce5e845729759efcaf81e7434
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1246-1256 (2018)
The study was carried out to establish a formaldehyde (FA) detection method in smoked meat products with ultra-performance liquid chromatography (UPLC) method. The high-performance liquid chromatography method was developed by using steam distillatio
Externí odkaz:
https://doaj.org/article/344777560a314b258630f9db3f798205