Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Zhenxiao, Zheng"'
Autor:
Di Hu, Zhenxiao Zheng, Botao Liang, Yating Jin, Cui Shi, Qianqian Chen, Lai Wei, Dongcheng Li, Chengcheng Li, Jing Ye, Zhiyuan Dai, Xiaoli Dong, Yanbin Lu
Publikováno v:
Food Innovation and Advances, Vol 3, Iss 3, Pp 256-267 (2024)
Umami peptides, the flavor compounds mainly derived from natural proteins, provide a pleasant taste for humans and exhibit a variety of biological activities, such as antioxidant and lipid-lowering properties. Marine proteins, which serve as excellen
Externí odkaz:
https://doaj.org/article/bdc3d8f12b3f4bd79275a3fe8032e67b
Publikováno v:
Foods, Vol 10, Iss 11, p 2797 (2021)
Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2 is widely used in the sterilization of liquid food since its decomposition products are environmentally fri
Externí odkaz:
https://doaj.org/article/ccced9a5f82143f5b6104a8614d4221d
Publikováno v:
Nutrients; Volume 14; Issue 19; Pages: 4204
N-3 polyunsaturated fatty acids (n-3PUFA) are regarded as viable alternatives to aid the treatment of ulcerative colitis (UC). Most research focuses on eicosapentaenoic acid (EPA) or docosahexaenoic acid (DHA); little information is available about t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::33b2cd80c51070f01fe7edb914bac303
Publikováno v:
Foods
Foods, Vol 10, Iss 2797, p 2797 (2021)
Volume 10
Issue 11
Foods, Vol 10, Iss 2797, p 2797 (2021)
Volume 10
Issue 11
Making Antarctic krill oil into emulsion is a good way to utilize Antarctic krill, but proliferation of microorganisms cannot be ignored. H2O2 is widely used in the sterilization of liquid food since its decomposition products are environmentally fri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5a83110ae1e7e9e4f56ff12c1ecd2800
http://europepmc.org/articles/PMC8625452
http://europepmc.org/articles/PMC8625452
Publikováno v:
Food chemistry. 383
In the present study, a novel method based on peptidomics and bioinformatic was applied to identification and characterization of antifreeze peptides (AFPs) from shrimp byproducts autolysate (SBPA). According to the results of in silico prediction an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b39001754eac6e92d5e63094158cc8a6
https://pubmed.ncbi.nlm.nih.gov/35255363
https://pubmed.ncbi.nlm.nih.gov/35255363
Publikováno v:
Journal of Food Processing and Preservation. 40:1438-1447
Myoglobin (Mb) was isolated and purified from the dark muscle of Frigate mackerel (Auxis thazard). After ion-exchange chromatography, the purity of Mb reached 91.30%. The molecule weight of Mb was 16 kDa. The results of the thermal and acid–base st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4b1f7c5192d7269f55db188b1919f6b
https://doi.org/10.1111/jfpp.12729
https://doi.org/10.1111/jfpp.12729
Publikováno v:
European Journal of Lipid Science and Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd6673b04dd89c88a123293b42cd619
https://doi.org/10.1002/ejlt.201800225
https://doi.org/10.1002/ejlt.201800225
Autor:
Zhenxiao, Zheng1, Aie, Xu1, Yuzhi, Jiang2, Xiaodong, Wei1, Xianqiang, Jin1, Jing, Shen1, Han, Zheng1, Junhui, Zheng1, Xiaojun, Zhang3, Yanjun, Zeng3
Publikováno v:
Skin Research & Technology. Nov2011, Vol. 17 Issue 4, p505-509. 5p.
Publikováno v:
Journal of Food Processing and Preservation. 42:e13593
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c0980a47d3e1f3d75de4d372a0d3bcb
https://doi.org/10.1111/jfpp.13593
https://doi.org/10.1111/jfpp.13593