Zobrazeno 1 - 10
of 60
pro vyhledávání: '"Zhuoyan Hu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 218-226 (2024)
To screen eminent litchi varieties suitable for the development of natural antioxidant products, the total phenol, total proanthocyanidin, total flavonoid contents and A-type oligomeric procyanidin fractions in the pericarps of seven diverse litchi c
Externí odkaz:
https://doaj.org/article/6c3dd275b8e64ee79e0df32bf2c8560b
Publikováno v:
Ultrasonics Sonochemistry, Vol 109, Iss , Pp 106996- (2024)
Extraction of coconut paring oil (CPO) from processing by-products adds value to the product and reduces resource wastage. This study aims to assess the impact of 20 kHz, 20/80 kHz and 20/40/80 kHz of multi-frequency ultrasonic-assisted enzymatic ext
Externí odkaz:
https://doaj.org/article/5668ba2976aa402eb9d5cc303ff14cad
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106355- (2023)
The pro-inflammation activity of litchi thaumatin-like protein (LcTLP) led to be responsible for the occurrence of adverse reactions after excessive consumption of litchi. This study aimed to characterize the changes in the structure and inflammatory
Externí odkaz:
https://doaj.org/article/e38e8f6bad17414cb181c3672564f460
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 81-87 (2022)
In this study, polyphenol fractions were extracted from litchi fruitlet which drop naturally, then purified by AB-8 macroporous resin and separated by Sephadex LH-20. After comparing the antioxidant activities of each sample in vitro, the polyphenol
Externí odkaz:
https://doaj.org/article/711e9ccb263642518d22742874b52b78
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100481- (2023)
Three Lactobacillus Plantarum (LP), namely LP28, LP226 and LPC2W, were employed to investigate the effect on the aroma profiles of pasteurized litchi juice using E-nose, GC-IMS, GC-MS, and sensory evaluation. The E-nose results showed that pasteuriza
Externí odkaz:
https://doaj.org/article/9239ce4814b34aa180188e213c32ca33
Publikováno v:
Antioxidants, Vol 12, Iss 2, p 418 (2023)
Non-extractable phenolic compounds (NEPs), or bound phenolic compounds, represent a crucial component of polyphenols. They are an essential fraction that remains in the residual matrix after the extraction of extractable phenolic compounds (EPs), mak
Externí odkaz:
https://doaj.org/article/946fa3e156f440cbac45d9af843a9cc6
Publikováno v:
Foods, Vol 11, Iss 18, p 2821 (2022)
Litchi seed starches from six varieties, as compared with maize starch, were studied for their multilevel structures, thermal and digestion properties to understand the distinct feather of each variety and provide guidance for their utilization in mu
Externí odkaz:
https://doaj.org/article/1bc8ca34efb44688a732366cd64e2032
Publikováno v:
Molecules, Vol 23, Iss 12, p 3262 (2018)
Starch was isolated from longan seeds of three widely distributed cultivars (Chuliang, Shixia, and Caopu) in China. Comparisons of the multi-level structure of the starch of longan seeds among various cultivars were made, and the relations between th
Externí odkaz:
https://doaj.org/article/80ee6c6f195b4fa0abaa777d85c69620
Publikováno v:
Molecules, Vol 23, Iss 10, p 2596 (2018)
The prebiotic potential of longan juice obtained by a commercial Viscozyme L for conversion of constituent sucrose to fructo-oligosaccharide was investigated. The physicochemical properties and carbohydrate composition of the longan juice was evaluat
Externí odkaz:
https://doaj.org/article/80d675a58fea4376904cb0b8faf0ce0c
Publikováno v:
Molecules, Vol 21, Iss 6, p 729 (2016)
The effects of different treatment methods on the stability and antioxidant capacity of the bioactive phenolic compounds of litchi pericarps were investigated. Fresh litchi pericarps were open air–dried, steam-blanched for 3 min in combination with
Externí odkaz:
https://doaj.org/article/9ab0c606adf3428c8a3a686b7d849fa4