Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Zongyao Huyan"'
Autor:
Yi Shen, Zengxu An, Zongyao Huyan, Xiaoli Shu, Dianxing Wu, Ning Zhang, Nicoletta Pellegrini, Josep Rubert
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-12 (2023)
Abstract In this study, two rice varieties (RS4 and GZ93) with different amylose and lipid contents were studied, and their starch was used to prepare starch-palmitic acid complexes. The RS4 samples showed a significantly higher lipid content in thei
Externí odkaz:
https://doaj.org/article/b0be8a67233546b7a1f46e09b1035e61
Publikováno v:
Food and Function, 13, 4513-4526
Food and Function 13 (2022)
Food and Function 13 (2022)
It has been recognized that, next to dietary fibre and proteins, gut microbiota can metabolize lipids producing bioactive metabolites. However, the metabolism of dietary lipids by human gut microbiota has been poorly explored so far. This study aimed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a72fc15906a5dcb06cc7fc071229003e
https://doi.org/10.1039/d1fo04254h
https://doi.org/10.1039/d1fo04254h
Publikováno v:
LWT, 157
LWT 157 (2022)
LWT 157 (2022)
How external factors affect virgin rapeseed oil (VRO) flavor was explored from the perspective of key flavor-related compounds (KFCs). Light (sunlight, ultraviolet light, and dark), temperature (ambient temperature and 60 °C), and packaging material
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1633f749181eb9b46408ce66cac60739
https://research.wur.nl/en/publications/investigation-of-the-effects-of-lights-temperatures-and-packaging
https://research.wur.nl/en/publications/investigation-of-the-effects-of-lights-temperatures-and-packaging
Publikováno v:
Journal of Agricultural and Food Chemistry. 67:11187-11197
This study aims to investigate the effect of glucosinolate (GSL) degradation on the volatile odor of rapeseed oil (RO) during roasting. Volatile compounds of RO and individual GSL contents in the seeds were identified and measured during roasting, se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8de3f42f91881489acf003c04778bf57
https://doi.org/10.1021/acs.jafc.9b04952
https://doi.org/10.1021/acs.jafc.9b04952
Publikováno v:
Journal of Oleo Science. 68:1073-1084
Eucommia ulmoides is a traditional Chinese herb whose seeds can be used to produce edible oils. Fourier transform infrared (FTIR) and synchronous fluorescence spectroscopic (SyFS) spectra of Eucommia ulmoides seed oil (EUSO) are lacking. The relevant
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::785f61789d973f1c2b9e4589f85fe09d
https://doi.org/10.5650/jos.ess19160
https://doi.org/10.5650/jos.ess19160
Publikováno v:
Critical Reviews in Food Science and Nutrition. 59:3597-3611
Fats and oils are essential food components. Their quality and safety pose major concerns for consumers and food producers because of factors such as oxidation and rancidity, excessive levels of trans fatty acid (TFA), and widespread adulteration. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f63bfa2a402003e5378639c513a569d3
https://doi.org/10.1080/10408398.2018.1500441
https://doi.org/10.1080/10408398.2018.1500441
Publikováno v:
Food Chemistry 315 (2020)
Food Chemistry, 315
Food Chemistry, 315
Polyethylene (PE), polypropylene (PP), polyamide (PA), and polyethylene terephthalate (PET) surfaces and particles were employed to study effects of polymer materials on linseed oil, peanut oil, rapeseed oil and sunflower seed oil oxidation. The surf
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::540cb999cdd1bf9eb5b8b4fe7a7158b0
https://research.wur.nl/en/publications/investigation-on-food-packaging-polymers-effects-on-vegetable-oil
https://research.wur.nl/en/publications/investigation-on-food-packaging-polymers-effects-on-vegetable-oil
Publikováno v:
Analytical Methods. 10:3207-3214
This study proposes a method to differentiate commercial peanut oils of various flavor types. Synchronous fluorescence spectroscopy (SyFS) associated with principal component analysis (PCA) and cluster analysis was employed to distinguish eight peanu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2ad9c0d92b0ff2350a4f0b80fcdb7c2
https://doi.org/10.1039/c8ay00837j
https://doi.org/10.1039/c8ay00837j
Publikováno v:
Analytical Methods. 10:3675-3679
A rapid and simple method was developed to determine the peroxide values (PVs) of edible oils by Fourier transform infrared (FTIR) spectroscopy. The spectra of edible oils were obtained using an infrared quartz cuvette (IQC) with a thickness of 10 mm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cea9b7bf9c2d72b4ce5f4f83ec203bbe
https://doi.org/10.1039/c8ay00594j
https://doi.org/10.1039/c8ay00594j
Publikováno v:
J Food Sci Technol
The objective of this study was to investigate the effects of linolenic acid (LA) on oxidation stability of rapeseed oils. Four kinds of rapeseed were harvested by unified cultivation and management in the same geographical conditions, and then four
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::73e73ced3795131fa7bc61a48370202b
https://pubmed.ncbi.nlm.nih.gov/32728268
https://pubmed.ncbi.nlm.nih.gov/32728268