检索结果-南通市图书馆

Low-fat microwaved peanut snacks production:Effect of defatting treatment on structural characteristics,texture,color,and nutrition

引用

Journal of Integrative Agriculture 2024年第7期23卷 2491-2502页

作者： Bo Jiao Xin Guo Yiying Chen Shah Faisal Wenchao Liu Xiaojie Ma Bicong Wu Guangyue Ren Qiang Wang Institute of food Science and technology Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China College of food and Bioengineering Henan University of Science and TechnologyLuoyang 471000China State Key laboratory of food Science and technology Jiangnan UniversityWuxi 214122China

This study develops low-fat microwaved peanut snacks(LMPS)using partially defatted peanuts(PDP)with different defatting ratios,catering to people’s pursuit of healthy,low-fat *** effects of defatting treatment on the structural characteristics,texture,color,and nutrient composition of LMPS were comprehensively *** structural characteristics of LMPS were characterized using X-ray micro-computed tomography(Micro-CT)and scanning electron microscope(SEM).The results demonstrated that the porosity,pore number,pore volume,brightness,brittleness,protein content,and total sugar content of LMPS all significantly increased(P<0.05)with the increase in the defatting *** the micro level,porous structure,cell wall rupture,and loss of intracellular material could be observed in LMPS after defatting *** made from PDP with a defatting ratio of 64.44%had the highest internal pore structural parameters(porosity 59%,pore number 85.3×10^(5),pore volume 68.23 mm3),the brightest color(L^(*) 78.39±0.39),the best brittleness(3.64±0.21)mm^(–1)),and the best nutrition(high protein content,(34.02±0.38)%;high total sugar content,(17.45±0.59)%;low-fat content,(27.58±0.85)%).The study provides a theoretical basis for the quality improvement of LMPS.

关键词： low-fat microwaved peanut snacks(LMPS) X-ray micro-computed tomography(Micro-CT) porosity texture color nutrition

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Effect of sodium starch octenyl succinate-based Pickering emulsion on the physicochemical properties of hairtail myofibrillar protein gel subjected to multiple freeze-thaw cycles

引用

food Science and Human Wellness 2024年第2期13卷 1018-1028页

作者： Huinan Wang Jiaxin Zhang Xinran Liu Jinxiang Wang Xuepeng Li Jianrong Li Key laboratory of food Nutrition and Safety Ministry of EducationCollege of Food Science and EngineeringTianjin University of Science and TechnologyTianjin 300457China College of food Science and technology Bohai UniversityNational R&D Branch Center of Surimi and Surimi Products ProcessingJinzhou 121013China

A Pickering emulsion based on sodium starch octenyl succinate(SSOS)was prepared and its effects on the physicochemical properties of hairtail myofibrillar protein gels(MPGs)subjected to multiple freeze-thaw(F-T)cycles were *** whiteness,water-holding capacity,storage modulus(G')and texture properties of the MPGs were significantly improved by adding 1%-2%Pickering emulsion(P<0.05).Meanwhile,Raman spectral analysis demonstrated that Pickering emulsion promoted the transformation of secondary structure,enhanced hydrogen bonds and hydrophobic interactions,and promoted the transition of disulfide bond conformation from g-g-g to g-g-t and *** an emulsion concentration of 2%,theα-helix content decreased by 10.37%,while theβ-sheet content increased by 7.94%,compared to the *** F-T cycles,the structure of the MPGs was destroyed,with an increase in hardness and a decrease in whiteness and water-holding capacity,however,the quality degradation of MPGs was reduced with 1%-2%Pickering *** findings demonstrated that SSOS-Pickering emulsions,as potential fat substitutes,can enhance the gel properties and the F-T stability of MPGs.

关键词： Pickering emulsion Myofibrillar protein Gel properties Freeze-thaw stability Intermolecular interactions

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Aptasensing biosynthesized phosphatidylserine with a AuNPs nanozyme-based colorimetric aptasensor

引用

food Science and Human Wellness 2024年第2期13卷 823-829页

作者： Sai Wang Rui Ma Chengqiang Li Ling Zhang Haiyang Zhang Xuehan Li Xiangzhao Mao Qingdao Key laboratory of food Biotechnology College of Food Science and EngineeringOcean University of ChinaQingdao 266404China Key laboratory of Biological Processing of Aquatic products China National Light IndustryQingdao 266404China laboratory for Marine Drugs and Bioproducts of Qingdao National laboratory for Marine Science and technology Qingdao 266237China

Sensitive monitoring of the target products during the biosynthesis process is crucial,and facile analytical approaches are urgently ***,phosphatidylserine(PS)was chosen as the model target,a colorimetric aptasensor was developed for the rapid quantitation in biosynthesis samples.A chimeric aptamer was constructed with two homogeneous original PS *** recognition between the chimeric aptamer and PS results in the desorption of aptamer from the surface of the AuNPs nanozyme,and the peroxidase-like enzymatic activity of the AuNPs nanozyme was weakened in a relationship with the different *** developed aptasensor performed well when applied for analyzing PS in biosynthesis *** aptasensor offers good sensitivity and selectivity,under optimal conditions,achieving monitoring and quantitation of PS in the range of 2.5-80.0μmol/L,with a limit of detection at 536.2 nmol/***,the aptasensor provides good accuracy,with comparison rates of 98.17%-106.40%,when compared with the *** study provides a good reference for monitoring other biosynthesized products and promoting the development of aptamers and aptasensors in real-world applications.

关键词： Phosphatidylserine Chimeric aptamer AuNPs nanozyme Colorimetric aptasensor

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Bioactive chemical constituents from the marine-derived fungus Cladosporium ***-5

引用

Journal of Oceanology and Limnology 2024年第3期42卷 905-914页

作者： Luting DAI Qingyi XIE Jiaocen GUO Qingyun MA Li YANG Jingzhe YUAN Haofu DAI Zhifang YU Youxing ZHAO College of food Science and technology Nanjing Agricultural UniversityNanjing 210095China Key laboratory of Research and Development of Natural Product from Li Folk Medicine of Hainan Province Institute of Tropical Bioscience and BiotechnologyChinese Academy of Tropical Agricultural Sciences&Hainan Academy of Tropical Agricultural ResourceHaikou 571101China

A new isochromanone,cladosporinisochromanone(1),accompanied by 15 known compounds(2–16)were obtained from secondary metabolites produced by marine-derived fungus Cladosporium *** and HRESIMS spectra elucidation determined the planar structure of *** electronic circular dichroism(ECD)experiment assigned the absolute configuration of *** 1,2,4–6,and 10 displayed different degrees of neuroprotective activities on human neuroblastoma cells *** compounds(1,3–5,and 13)emerged resistance to protein tyrosine phosphatase 1B(PTP1B),further kinetic analysis and molecular docking study indicated that the most potent compound 13(IC50value of 10.74±0.61μmol/L)was found as a noncompetitive inhibitor for *** plasmon resonance(SPR)and molecular docking studies also demonstrated the interaction between compound 12 and Niemann-Pick C1 Like 1(NPC1L1),which has been identified as significant therapeutic target for *** addition,compounds 3,6,and 14 showed attractive inhibitory activity against the phytopathogenic fungi:Colletotrichum ***,library of Cladosporium metabolites is enriched and new active uses of known compounds are explored.

关键词： Cladosporium sp. marine-derived fungus neuroprotective effects protein tyrosine phosphatase 1B(PTP1B) Niemann-Pick C1 Like 1(NPC1L1) antifungal activity

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

A novel strain of Levilactobacillus brevis PDD-5 isolated from salty vegetables has beneficial effects on hyperuricemia through anti-inflammation and improvement of kidney damage

引用

food Science and Human Wellness 2024年第2期13卷 898-908页

作者： Jue Xu Maolin Tu Xiankang Fan Yuxing Guo Tao Zhang Xiaoqun Zeng Zhendong Cai Zhen Wu Daodong Pan State Key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Ningbo UniversityNingbo 315211China Key laboratory of Animal Protein food Deep Processing technology of Zhejiang Province College of Food and Pharmaceutical SciencesNingbo UniversityNingbo 315211China Department of food Science and technology School of Food Science and Pharmaceutical EngineeringNanjing Normal UniversityNanjing 210023China

Hyperuricemia is a metabolic disorder caused by abnormal purine metabolism,resulting in abnormally high serum uric *** this study,a novel Levilactobacillus brevis PDD-5 isolated from salty vegetables was verified with the function of alleviating *** relevant effects of *** PDD-5 in lowering uric acid were analyzed by in vitro and in vivo *** results showed that the *** PDD-5 has(68.86±15.46)%of inosine uptake capacity and(95.75±3.30)%of guanosine uptake capacity in *** administration of *** PDD-5 to hyperuricemia rats reduced uric acid,creatinine,and urea nitrogen in serum,as well as decreased inosine and guanosine levels in the intestinal contents of *** of relevant markers in the kidney by ELISA kits revealed that *** PDD-5 alleviated oxidative stress and ***,the gene expression of uric acid transporter 1(URAT1)and glucose transporter 9(GLUT9)was down-regulated,and the gene expression of organic anion transporter 1(OAT1)was up-regulated after treatment with *** *** blot analysis showed that *** PDD-5 alleviated hyperuricemia-induced kidney injury through the NLRP3 *** se findings suggest that *** PDD-5 can lower uric acid,repair kidney damage,and also has the potential to prevent uric acid nephropathy.

关键词： Lactic acid bacteria Purine nucleoside Hyperuricemia Uric acid nephropathy

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham

引用

food Science and Human Wellness 2024年第1期13卷 198-210页

作者： Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao State Key laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-products Key Laboratory of Animal Protein Food Processing Technology of Zhejiang ProvinceNingbo UniversityNingbo 315211China Meat Processing Key laboratory of Sichuan Province School of Food and Biological EngineeringChengdu UniversityChengdu 610106China School of food and Health Beijing Technology and Business UniversityBeijing 100048China

To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community and biogenic amines of Rugao ham manufactured with different potassium lactate levels(0%,0.5%,1%,2%)were investigated;the relationship between microbial community and the formation of TVBN and biogenic amines was further *** the increase of potassium lactate from 0%to 2%,the increased sensory scores and the decreased total aerobic bacterial count and TVBN were observed;the abundance of Staphylococcus increased,while the content of Halomonas *** effect size(LEf Se)and correlations analysis showed that Staphylococcus equorum and Lactobacillus fermentum could be the key species to improve sensory scores and decrease biogenic amines and *** pathway analysis further showed that amino acids metabolism and nitrogen metabolism were mainly involved in decreasing TVBN and biogenic amines in the treatment of 2%potassium lactate.

关键词： Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Effects of Milling Methods on Rice Flour Properties and Rice Product Quality:A Review

引用

Rice science 2024年第1期31卷 33-46页

作者： TIAN Yu SUN Jing LI Jiaxin WANG Aixia NIE Mengzi GONG Xue WANG Lili LIU Liya WANG Fengzhong TONG Litao Institute of food Science and technology/Western Research Institute Chinese Academy of Agricultural Sciences/Key Laboratory of Agro-Products ProcessingMinistry of Agriculture and Rural AffairsBeijing 100193China

High-quality rice flour is the foundation for the production of various rice-based *** is an essential step in obtaining rice flour,during which significant changes occur in the physicochemical and quality characteristics of the *** rice flour obtained through mainstream wet milling methods exhibits superior quality,low production efficiency and wastewater discharge limit the development of the *** milling,on the other hand,conserves water resources,but adversely affects flour performance due to excessive heat *** an emerging powder-making technique,semi-dry milling offers a promising solution by enhancing flour quality and reducing environmental *** is achieved by minimizing soaking time through hot air treatment while reducing mechanical energy consumption to reach saturated water absorption ***,continuous production remains a *** comprehensive review summarizes the effects of various milling technologies on rice flour properties and product *** also discusses key control indicators and technical considerations for rice flour processing equipment and processes.

关键词： flour property milling equipment milling method rice flour rice product quality semi-dry milling

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Antibacterial mechanism of kojic acid and tea polyphenols against Escherichia coli O157:H7 through transcriptomic analysis

引用

food Science and Human Wellness 2024年第2期13卷 736-747页

作者： Yilin Lin Ruifei Wang Xiaoqing Li Keren Agyekumwaa Addo Meimei Fang Yehui Zhang Yigang Yu School of food Sciences and Engineering South China University of TechnologyGuangzhou 510640China Sericulture&Agri-food Research Institute Guangdong Academy of Agricultural Sciences Key Laboratory of Functional FoodsMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Agricultural Products ProcessingGuangzhou 510610China Research Center of food Safety and Detection College of Food Science and EngineeringSouth China University of TechnologyGuangzhou 510640China

Escherichia coli O157:H7 is one of the major foodborne pathogenic bacterial that cause infectious diseases in *** previous found that a combination of kojic acid and tea polyphenols exhibited better activity against *** O157:H7 than using either *** study aimed to explore responses underlying the antibacterial mechanisms of kojic acid and tea polyphenols from the gene *** functional enrichment analysis by comparing kojic acid and tea polyphenols individually or synergistically against *** O157:H7 found that acid resistance systems in kojic acid were activated,and the cell membrane and genomic DNA were destructed in the cells,resulting in“oxygen starvation”.The oxidative stress response triggered by tea polyphenols inhibited both sulfur uptake and the synthesis of ATP,which affected the bacteria's life metabolic ***,we found that kojic acid combined with tea polyphenols hindered the uptake of iron that played an essential role in the synthesis of DNA,respiration,tricarboxylic acid *** results suggested that the iron uptake pathways may represent a novel approach for kojic acid and tea polyphenols synergistically against *** O157:H7 and provided a theoretical basis for bacterial pathogen control in the food industry.

关键词： Kojic acid Tea polyphenols Antibacterial mechanism Escherichia coli O157:H7 RNA-seq

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Mechanisms and active substances of targeting lipid peroxidation in ferroptosis regulation

引用

food Science and Human Wellness 2024年第5期13卷 2502-2518页

作者： Hui Chen Lingli Chen Wenjun Wang Jiangxi Key laboratory of Natural products and Functional food College of Food Science and EngineeringJiangxi Agricultural UniversityNanchang 330045China

Ferroptosis is a novel form of cell death driven by iron-dependent lipid peroxidation and it is implicated in various diseases,such as liver disease,acute kidney injury,cardiovascular disease,neurodegenerative disease and ***-based reactive oxygen species(ROS),particularly lipid hydroperoxides in the cellular membrane can lead to membrane disruption and cell death mediated by *** are three necessary stages involving in the process of lipid peroxidation regulation in ferroptosis,including the synthesis of membrane phospholipids,initiation of lipid peroxidation and clearance of lipid *** this review,we summarized the molecular modulation mechanisms of lipid peroxidation in ferroptosis from the above three stages,as well as various ferroptosis modulators targeting lipid peroxidation,including commonly used products,natural bioactive compounds and ***,these findings suggest the vital role of lipid peroxidation in ferroptosis,and targeting lipid peroxidation in ferroptosis is potential to treat ferroptosis-associated diseases.

关键词： Ferroptosis Lipid peroxidation Mechanisms Natural bioactive compounds Selenocompounds

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Submerged cultivation of selected macro-fungi to produce mycelia rich inβ-glucans and other bioactive compounds,valorizing side streams of the food industry

引用

Carbon Resources Conversion 2024年第2期7卷 74-87页

作者： Sotirios Pilafidis Erminta Tsouko Glykeria Sougleri Panagiota Diamantopoulou Konstantinos Gkatzionis Zacharias Ioannou Dimitris Sarris laboratory of Physico-Chemical&Biotechnological Valorization of food By-products Department of FoodScience&NutritionSchool of the EnvironmentUniversity of the AegeanLeoforos Dimokratias 66Lemnos81400 MyrinaGreece laboratory of Edible Fungi Institute of Technology of Agricultural ProductsHellenic Agricultural Organization-Dimitra1Sof.Venizelou14123 LykovrysiGreece laboratory of Consumer and Sensory Perception of food&Drinks Department of Food Science&NutritionSchool of the EnvironmentUniversity of the AegeanMetropolite Ioakeim 2Lemnos81400 MyrinaGreece

This study reports the valorization of four side-streams derived from the food industry as fermentation media to cultivate edible and medicinal macrofungi of the genera Cyclocybe sp.,Ganoderma sp.,Grifola sp.,Hericium sp.,Morchella sp.,Pleurotus sp.,Schizophyllum *** Trametes sp..Initial screening experiments revealed the suitability of brewer’s spent grain extract(BSGE)and diluted wine distillery effluent(WDE)as the sole carbon sources for significant mycelial mass *** fermentations investigated the effect of static and agitated conditions on biomass production,protein content and glucan content of fungal *** higher biomass and concentrations of total glucans,α-glucans andβ-glucans were determined in macrofungi cultivated in BSGE compared to *** BSGE-based cultures of Schizophyllum commune resulted in the maximum biomass synthesis(27.6 g/L),while the highest total glucans of 70.8%w/w with aβ-glucan content of 57.2%w/w were determined for ***,when the culture was also *** protein content of mycelia ranged from 12.3 up to 26.5%w/w in the strains that were ***-FTIR spectra of the mycelia demonstrated the characteristic bands associated with fungal polysaccharides.

关键词： Biomass Polysaccharides Protein Static Agitated FTIR Bioeconomy Sustainability Edible Medicinal Mushroom Fermentation

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：