Zobrazeno 1 - 10
of 1 313
pro vyhledávání: '"simulated digestion"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 120-127 (2024)
Using Arca subcrenata as the research object, this study explored the differences in the utilization of simulated digestion products of Arca subcrenata myofibrillar protein by probiotics, namely Lactiplantibacillus plantarun, Bifidobacterium bifidoba
Externí odkaz:
https://doaj.org/article/50bf69e71bc34ceeb79a4d0672fddd38
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 159-167 (2024)
The objective of this study was to investigate the optimal preparation process and digestive properties of sulforaphane from Raphanus sativus seeds prepared by enzymatic method. Single factor experiment and response surface methodology were employed
Externí odkaz:
https://doaj.org/article/45bd9cdff13346c3b3c401f7b842e788
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 75-87 (2024)
In this study, bovine blood was utilized as raw material, the extracted bovine hemoglobin was enzymolized, and then the most suitable enzymolysis protease was screened. Single factor combined response surface experiments were used to explore the opti
Externí odkaz:
https://doaj.org/article/914cdc43d7924084bcc7cbec762d3dfe
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 217-226 (2024)
To achieve the high-value utilization of squid skin obtained from squid processing, this study utilized an enzymatic approach to prepare protein peptides. The enzymatic hydrolysis parameters were optimized using single factor and response surface tes
Externí odkaz:
https://doaj.org/article/5a179e1f72da41c4989d0ac8858aef4f
Autor:
Feng Wang, Yun Cui, Dongjie Liu, Charles Brennan, Soottawat Benjakul, Weiwei Cheng, Gengsheng Xiao, Lukai Ma
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 1, Pp 42-49 (2024)
An isotope dilution ultra-performance liquid chromatography–triple quadrupole mass spectrometry method was developed to simultaneously detect two typical kinds of α,β-unsaturated aldehydes, namely 4-hydroxy-2-hexenal (4-HHE) and 4-hydroxy-2-nonen
Externí odkaz:
https://doaj.org/article/756eaf8c02574bee969e691427b9a60e
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 3, Pp 1768-1778 (2024)
Abstract This study aimed to investigate the effect of adding ficin‐hydrolyzed wheat gluten at different levels (0%, 1%, 2%, 4%) on bread quality, and in vitro antioxidant activity before and after simulated gastrointestinal digestion. Our findings
Externí odkaz:
https://doaj.org/article/584ad48637914d0ea7e5fb9950f8cb07
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100465- (2024)
The aim of this study was to investigate the effects of four cooking methods (boiling, microwaving, air frying and roasting) on the fat characteristics of chicken. The results showed that cooking significantly exacerbated fat oxidation, with boiling
Externí odkaz:
https://doaj.org/article/09e3baeb93e6496bb5aeaa729de46e91
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101656- (2024)
Corn gluten meal-corn husk mixes (CCM) are an inexpensive and readily available agricultural by-product. This study explores a novel technique by converting CCM into high-value livestock feed protein sources through fermentation with Aspergillus nige
Externí odkaz:
https://doaj.org/article/52024044b73e49989b3be32f23146099
Publikováno v:
Future Foods, Vol 9, Iss , Pp 100390- (2024)
This study developed a soft candy with peptide-zinc chelates using low-fluorine protein hydrolysates derived from Antarctic krill powder. To achieve this, the enzymatic hydrolysis conditions of the protein isolates were optimized through single-facto
Externí odkaz:
https://doaj.org/article/7ef64a69ad854a5a9e8821820cb89f9b
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100718- (2024)
Amaranth has received widespread interest as a high-quality source of nutrition. This study examined changes in starch hydrolysis and antioxidant activity of intact or slurry of amaranth grains, which were cooked with different methods, such as boile
Externí odkaz:
https://doaj.org/article/8068598d71d7421ca343863e3eae041d