Zobrazeno 1 - 10
of 53
pro vyhledávání: '"Zhilei ZHOU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 234-242 (2024)
A quantitative method of main components (total sugar, reducing sugar, total acid, ammonia nitrogen, anthocyanins, procyanidins, total phenols, flavonoids and polysaccharides) in Lycium ruthenicum Murr was developed using Fourier transform near infra
Externí odkaz:
https://doaj.org/article/5bd505cb06f94962bf01638a29282129
Publikováno v:
Bioresources and Bioprocessing, Vol 10, Iss 1, Pp 1-23 (2023)
Abstract Different microorganisms can produce different proteases, which can adapt to different industrial requirements such as pH, temperature, and pressure. Salt-tolerant proteases (STPs) from microorganisms exhibit higher salt tolerance, wider ada
Externí odkaz:
https://doaj.org/article/afa37fd1b48645b29bbd3273ebfb665e
Autor:
Shuangping Liu, Zhi-Feng Zhang, Jieqi Mao, Zhilei Zhou, Jing Zhang, Caihong Shen, Songtao Wang, Maria L. Marco, Jian Mao
Publikováno v:
npj Biofilms and Microbiomes, Vol 9, Iss 1, Pp 1-11 (2023)
Abstract Identification of the core functional microorganisms in food fermentations is necessary to understand the ecological and functional processes for making those foods. Wheat qu, which provides liquefaction and saccharifying power, and affects
Externí odkaz:
https://doaj.org/article/604b74ff6f1e475ebab70885847a6263
Autor:
Xiaogang Liu, Rui Chang, Zhilei Zhou, Qingxi Ren, Caihong Shen, Yu Lan, Xiaonian Cao, Jian Mao
Publikováno v:
Journal of Functional Foods, Vol 108, Iss , Pp 105722- (2023)
Distiller’s grains resourcing is a crucial problem for the sustainable development of the Chinese Baijiu industry. In order to improve the protein utilization of distiller’s grains. In this study, distiller’s grains pretreated by wet crushing c
Externí odkaz:
https://doaj.org/article/99eb46e8c5ac4b678910b5f31405b450
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Sufu, a traditional Chinese fermented food, is famous for its unique flavor, especially umami. However, the formation mechanism of its umami peptides is still unclear. Here, we investigated the dynamic change of both umami peptides and microbial comm
Externí odkaz:
https://doaj.org/article/81b38ab02f69495980b5fc429836e546
Publikováno v:
Foods, Vol 12, Iss 18, p 3398 (2023)
Huangjiu is rich in low-molecular-weight peptides and has an umami taste. In order for its umami peptides to be discovered, huangjiu was subjected to ultrafiltration, ethanol precipitation, and macroporous resin purification processes. The target fra
Externí odkaz:
https://doaj.org/article/e32d456888f540518cd0b7662ccffa46
Autor:
Junting Yu, Zhilei Zhou, Xibiao Xu, Huan Ren, Min Gong, Zhongwei Ji, Shuangping Liu, Zhiming Hu, Jian Mao
Publikováno v:
Foods, Vol 12, Iss 7, p 1455 (2023)
Huangjiu is one of the oldest alcoholic beverages in the world. It is usually made by fermenting grains, and Qu is used as a saccharifying and fermenting agent. In this study, we identified differential carbonyl compounds in Huangjiu with varying sug
Externí odkaz:
https://doaj.org/article/284e908a5cf940c0afee31fd142fd52b
Publikováno v:
Foods, Vol 12, Iss 4, p 906 (2023)
Aging is a time-consuming step in the manufacturing of fermented alcoholic beverages. Natural-aging huangjiu sealed in pottery jars was taken as an example to investigate the changes of physiochemical indexes during aging and to quantify intercorrela
Externí odkaz:
https://doaj.org/article/91ac5480cb384d4784a75e226918541a
Autor:
Ying Shi, Ruixue Feng, Jieqi Mao, Shuangping Liu, Zhilei Zhou, Zhongwei Ji, Shuguang Chen, Jian Mao
Publikováno v:
Frontiers in Pharmacology, Vol 12 (2021)
Hyperlipidemia is a chronic disorder that is difficult to cure and usually treated with long-term lipid-reducing drugs. Recent trends have led to the use of diet therapies or food-derived strategies in the treatment of such long-term diseases. The Ch
Externí odkaz:
https://doaj.org/article/3256b02b960a4d11bab3692e1befc1a9
Autor:
Yi Yang, Zhilei Zhou, Yufei Liu, Xibiao Xu, Yuezheng Xu, Weibiao Zhou, Shuguang Chen, Jian Mao
Publikováno v:
Foods, Vol 11, Iss 11, p 1537 (2022)
Different alcoholic beverages and drinking patterns might exert divergent impacts on alcoholic liver disease (ALD) progression. Whether the abundant non-alcoholic components (NAC) in fermented wine could alleviate ethanol (EtOH)-induced adverse influ
Externí odkaz:
https://doaj.org/article/4892d2419a2b40d7bdb2e6522a429211