Han, Fenxia Wang, Yongqiang Zhang, Hao Zhang, Sheng
Published in
Frontiers in Nutrition
Introduction Alisma starch (AS) from Alismatis Rhizoma has potential applications but has been less studied compared to common starches like corn starch (CS) and potato starch (PS). Methods We used scanning electron microscopy, X-ray diffraction, and rapid visco analysis to study the granule morphology, crystal structure, pasting properties, freeze...
Lai, Sheng Fan, Cunzhong Yang, Ping Fang, Yuanyuan Zhang, Lanting Jian, Minfei Dai, Guofei Liu, Jutao Yang, Huilin Shen, Liqin
...
Published in
Frontiers in Microbiology
PE, polyethylene microplastics; PLA, polylactic acid microplastics; APLA, aged polylactic acid microplastics; C, dissolved organic carbon; N, total nitrogen; P, available phosphorus; SC, soil sucrase; CAT, soil catalase; UE, soil urease; FDA, fluorescein diacetate.
marques, cíntia porcello, alexandre cerrano, marco hadjab, farid chemali, michèle lourenço, kelly hadjab, basste raffoul, wassim applegate, lee ann laurent, alexis e.
...
Polydeoxyribonucleotides (PDRNs) and polynucleotides (PNs) are similar DNA-derived biopolymers that have garnered significant scientific attention since the 1990s for their potential applications in wound healing and skin rejuvenation. These biopolymers exhibit a broad molecular weight (MW) range, typically spanning from 50 to 1500 kDa. However, re...
ping, yu kang, xuemin liu, pengfei zhengzong, wu cheng, yue cui, bo gao, wei
Herein, β-glucan (BG) was extracted from different colored varieties of highland barley (HB, Hordeum vulgare), defined as BBG, WBG, and LBG depending on the colors of black, white, and blue and their molecular structure and physicochemical properties were investigated through a series of technical methods. The high-performance anion-exchange chroma...
yang, xiao liu, changlei wang, qi cui, enying piao, hongjie wen, yuping guanhao, li jin, qing
Beef jerky is a traditional meat product. It is uses beef as the main raw material, and is processed through multiple procedures such as curing, maturing, drying, sterilization, and packaging. However, changes in raw materials, curing solution, the choice of fermenter, and fermentation conditions affect the quality and flavor of beef jerky. Therefo...
tang, tingting zhang, ruyi chang, cuihua junhua, li luping, gu yang, yanjun yujie, su
The effect of polyphenols on the texture and flavor of egg yolk hot gel (EY) was studied. Tea polyphenols (TP), rosmarinic acid (RE), and curcumin (CC) showed significant antioxidant properties during egg yolk processing and could effectively reduce lipid oxidation products (decreased by 68.9%, 76.4%, and 58.61%, respectively) and protein oxidation...
aidiel, mohammad mutalib, maisarah abdul ramasamy, rajesh nik ramli, nik nasihah hoon tang, shirley gee adam, siti hajar
2-phenylchromen-4-one, commonly known as flavone, plays multifaceted roles in biological response that can be abundantly present in natural sources. The methoxy group in naturally occurring flavones promotes cytotoxic activity in various cancer cell lines by targeting protein markers, in facilitating ligand–protein binding mechanisms and activating...
kurp, lidia bielecka, marika danowska-oziewicz, marzena
The sous vide cooking method offers advantage in preparing meat dishes in advance. This study aimed to evaluate the effect of refrigerated storage on the quality attributes of pork loin sous vide cooked under selected, optimised temperature and time parameters. Pork loin was cooked at varying temperatures (57–63 °C) and times (3.5–5.5 h), followed ...
Uslu, Nurhan
Published in
Frontiers in Nutrition
Liu, Yong Liao, Junrui Tang, Shaoxun Zhou, Chuanshe Tan, Zhiliang Salem, Abdelfattah Z. M.
Published in
Frontiers in Veterinary Science
Introduction In ruminants, a symbiotic rumen microbiota is responsible for supporting the digestion of dietary fiber and contributes to health traits closely associated with meat and milk quality. A holistic view of the physicochemical profiles of mixed rumen microbiota (MRM) is not well-illustrated. Methods The experiment was performed with a 3 × ...