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Optimization of Extraction Process and Properties of Protein from Peony Seed Meal

Shipin gongye ke-ji, 2023
Protein from peony seed meal was extracted by alkali dissolution and acid precipitation. The extraction process was optimized by single factor and orthogonal experiments, and the physical and chemical properties and functional properties including ...
Huatian WANG, Zhuofan DONG, Liang LI, Tao FENG, Shiqing SONG, Min SUN, Lingyun YAO   +6 more
doaj   +1 more source

Study on Extraction and Antioxidant Activity of Flavonoids from Hemerocallis fulva (Daylily) Leaves

Molecules, 2022
Hemerocallis fulva is a medical and edible plant. In this study, we optimized the ultrasound-assisted extraction (UAE) process of extracting flavonoids from Hemerocallis fulva leaves by single-factor experiments and response surface methodology (RSM ...
Wei Wang, Xiaoli Zhang, Qinglei Liu, Yucheng Lin, Zhiguo Zhang, Shanshan Li   +5 more
doaj   +1 more source

Exploring Relationships between Aroma, Tasty Components Properties, and Marketing Price of Chinese Cabernet Sauvignon Using Gas Chromatography Mass Spectrum and High-Performance Liquid Chromatography

Journal of Food Quality, 2022
The purpose of this paper was to find the relationship between aroma and tasty component properties and marketing price of Chinese Cabernet Sauvignon red wines. One-way ANOVA was used to compare differences (p 1.
Tao Feng, Ningyuan Ma, Kai Wang, Haining Zhuang, Da Chen, Lingyun Yao, Shiqing Song, Huatian Wang, Min Sun, Feina Hou, Jianying Xu   +10 more
doaj   +1 more source

Organic Hollow Mesoporous Silica as a Promising Sandalwood Essential Oil Carrier

Molecules, 2021
As film-forming agents, fillers and adsorbents, microplastics are often added to daily personal care products. Because of their chemical stability, they remain in the environment for thousands of years, endangering the safety of the environment and human
Zuobing Xiao, Heqing Bao, Shuhan Jia, Yutian Bao, Yunwei Niu, Xingran Kou   +5 more
doaj   +1 more source

Insights into the Edible and Biodegradable Ulvan-Based Films and Coatings for Food Packaging

Foods, 2023
Recently, edible films or coatings that are made from algal polysaccharides have become promising candidates for replacing plastic-based packaging materials for food storage due to their non-toxic, biodegradable, biocompatible, and bioactive ...
Huatian Wang, Zhen Cao, Lingyun Yao, Tao Feng, Shiqing Song, Min Sun   +5 more
doaj   +1 more source

Aroma Components in Horticultural Crops: Chemical Diversity and Usage of Metabolic Engineering for Industrial Applications

Plants, 2023
Plants produce an incredible variety of volatile organic compounds (VOCs) that assist the interactions with their environment, such as attracting pollinating insects and seed dispersers and defense against herbivores, pathogens, and parasites ...
F. Abbas, Yiwei Zhou, Dylan O'Neill Rothenberg, I. Alam, Yanguo Ke, Hui-Cong Wang   +5 more
semanticscholar   +1 more source

Volatile Profile of Strawberry Fruits and Influence of Different Drying Methods on Their Aroma and Flavor: A Review

Molecules, 2023
Strawberries are the most popular berry fruit in the world, due to their distinctive aroma, flavor, and known health properties. Because volatile substances play a large role in strawberry flavor, even little alterations can have a big impact on how the ...
D. Abouelenein, L. Acquaticci, Laura Alessandroni, Germana Borsetta, G. Caprioli, C. Mannozzi, Riccardo Marconi, Diletta Piatti, Agnese Santanatoglia, G. Sagratini, S. Vittori, A. Mustafa   +11 more
semanticscholar   +1 more source

Study on efficacy and performance of Artemisia argyi extracts

Shipin yu jixie, 2023
Objective: By analyzing bacteriostasis and efficacy, the possibility of Artemisia argyi extract to be a plant extract preservative is clarified. It provides a message for the development of natural non-irritating plant extract preservative.
ZHANG Wan-ping, ZHANG Zhi-yuan, ZHANG Dong-mei, ZHANG Qian-jie, JIANG Wen   +4 more
doaj   +1 more source

Comparison of the Aroma-Active Compounds and Sensory Characteristics of Different Grades of Light-Flavor Baijiu

Foods, 2023
This study comprehensively characterized and compared the aroma differences between four different grades of Fenjiu (FJ, the most representative light-flavor Baijiu). Aroma-active compounds were analyzed by liquid-liquid extraction (LLE) coupled with gas
Huanhuan Li, Xin Zhang, Xiaojuan Gao, Xiaoxuan Shi, Shuang Chen, Yan Xu, K. Tang   +6 more
semanticscholar   +1 more source

Dynamics of microbial communities associated with flavor formation during sour juice fermentation and the milk fan drying process

Journal of Dairy Science, 2023
: Milk fan is an acid-curd cheese with strong national characteristics (a traditional dairy product of the Bai nationality with a shape like a piece of paper) and a long history in Yunnan province, China.
Chen Chen, Wenqian Yao, Haiyan Yu, Haibin Yuan, Wei Guo, Ke Huang, Huaixiang Tian   +6 more
doaj   +1 more source