Flavor Characterizations of Maillard Reaction Products of Enzymatical Hydrolysates of Soybean and Chicken with Different Molecular Weights(不同分子质量大豆蛋白和鸡肉酶解物的美拉德反应产物风味特征分析) [PDF]
Shipin kexue jishu xuebao, 2023 In order to study the flavor characteristics of peptides with different molecular weights via Maillard reaction, the protein hydrolysates were obtained by enzymatic hydrolysis using soy protein and chicken as raw materials.
TANG Long(汤龙) +2 more
doaj +1 more source
Effects of Continuous Straw Returning Combined with Reduced Fertilizer Application on Rice Yield and Loss of Nitrogen and Phosphorus [PDF]
, 2022 [Objective] The effects of straw returning combined with reduced chemical fertilizer application on rice yield and nitrogen and phosphorus losses with runoff were studied in order to provide a scientific basis for the recycling and reuse of local ...
Liang Fan +8 more
core +1 more source
Effects of Ultra-High Pressure on Flavor and Protein Structure of Enzymatic Hydrolysates of Aloididae aloidi(超高压对蓝蛤酶解液风味及其蛋白质结构的影响) [PDF]
Shipin kexue jishu xuebao, 2021 Aloididae aloidi was used as raw materials to study the contents of free amino acids, nucleotides and organic acids, and the changes of volatile flavor substances, protein structure and the exogenous enzyme activity of Aloididae aloidi hydrolysates with ...
BU Ying(步营) +7 more
doaj +1 more source
Modification of Corynebacterium glutamicum by Metabolic Engineering for Pyruvate Production(利用代谢工程改造谷氨酸棒杆菌产丙酮酸研究) [PDF]
Shipin kexue jishu xuebao, 2023 Pyruvate is an essential organic acid which plays an important role in the energy metabolism of living organisms. As a precursor, pyruvate can be involved in the biosynthesis of many organic compounds.
FANG Zhe(方哲) +5 more
doaj +1 more source
Journal of Diabetes, Volume 12, Issue 9, Page 649-658, September 2020., 2020 Highlights Coronavirus disease 2019 (COVID‐19) is caused by SARS‐CoV‐2; recent modeling of the structure of SARS‐CoV‐2 spike glycoprotein, which mediates viral‐host‐cell entry, predicts interactions with dipeptidyl peptidase 4 (DPP4) in addition to angiotensin‐converting enzyme 2.
Margaret F. Bassendine +3 more
wiley +1 more source
Zhongguo youzhi, 2023 为从油料组分层面探究同为高油酸油料制取的油脂风味差异,以油莎豆和高油酸花生仁为原料制备浓香油莎豆油和浓香花生油，对原料的氨基酸组成和糖类组成进行测定，分析两种油料烘烤前后氨基酸和还原糖含量变化，考察其对两种浓香型油脂风味的影响。采用同时蒸馏萃取结合气相色谱质谱联用技术（SDE-GC-MS）对浓香油莎豆油和浓香花生油进行挥发性成分测定，结合气味活度值（OAV）、气相色谱-嗅闻-质谱（GC-O-MS）和感官评价对两种浓香型油脂的特征香味进行比较。结果表明：油莎豆中的氨基酸总含量（4.27 g/100 g ...
陈璐，刘玉兰，马宇翔，朱文学 CHEN Lu, LIU Yulan, MA Yuxiang, ZHU Wenxue
doaj +1 more source
Research Progress on Chemical Composition and Biological Activities of Dictyophora indusiata(竹荪的化学成分及生理活性研究进展) [PDF]
Shipin kexue jishu xuebao, 2013 Dictyophora indusiata is a fungi family which can be used as food and medicinal materials. It is rich in proteins and amino acids. Analysis showed that the Thallus of Dictyophora indusiata contains 21 kinds of amino acids , which include eight kinds of ...
ZHENG Yang(郑 杨) +5 more
doaj +1 more source
Comparison of Nutritional Components and Flavor Characteristics of Fresh and Hot-Air Dried Tremella fuciformis(新鲜银耳与热风干燥银耳营养成分和风味特征比较) [PDF]
Shipin kexue jishu xuebao, 2023 In order to study the changes of nutrition and flavor characteristics of fresh Tremella fuciformis before and after hot air drying, the basic nutrients, bioactive components, amino acids and mineral elements in fresh and dried T.
SUN Hailan(孙海斓) +5 more
doaj +1 more source
Shuitu Baochi Xuebao, 2022 为实现秸秆资源化利用和强化生物质炭基肥生产应用,以洞庭湖芦荻秸秆热解生物质炭为基质,采用包膜和混合造粒技术,以改性淀粉为黏合剂,辅以膨润土、腐殖酸等材料制备包膜炭基肥(CT)和混合炭基肥(MT)。以生物质炭占比10%(T1),15%(T2),20%(T3),25%(T4)和30%(T5),从微观形态结构、养分释放速率、粒径及抗压强度等基本性质进行择优筛选,将筛选后的炭基肥处理(CT2、CT3、CT4和MT1、MT2、MT3)与普通复合肥(NPK)、不施肥(CK)共8个处理进行室内水稻盆栽试验 ...
赵杭 +7 more
doaj +2 more sources
Composition of Characteristic Flavor Components and Analysis of Flavor Wheel for Shanxi Aged Vinegar(山西老陈醋风味物质组成特征及风味轮分析〖) [PDF]
Shipin kexue jishu xuebao, 2019 The volatile components, organic acids, and amino acids of 6 brands of Shanxi aged vinegar samples were analyzed. A total of 96 volatile components were identified by headspace solid phase micro-extraction-gas chromatography-mass spectrometry. Among them,
ZHENG Yu(郑宇) +7 more
doaj +1 more source