Results 1 to 10 of about 360,095 (288)

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
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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

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

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

Optimization of Fermentation Process of Pomegranate Peel and Schisandra Chinensis and the Biological Activities of Fermentation Broth: Antioxidant Activity and Protective Effect Against H₂O₂-induced Oxidative Damage in HaCaT Cells

Molecules, 2021
In this study, the lactobacillus fermentation process of pomegranate (Punica granatum L.) peel and Schisandra chinensis (Turcz.) Baill (PP&SC) was optimized by using the response surface method (RSM) coupled with a Box-Behnken design.
Hui-Min Liu, Peng-Fei Xu, Ming-Yan Cheng, Sheng-Nan Lei, Qing-Lei Liu, Wei Wang   +5 more
doaj   +1 more source

Aroma and Aroma Precursors in Grape Berry [PDF]

, 2012
The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe, Thibon, Cécile, Dubourdieu, Denis   +2 more
openaire   +3 more sources

Characterization of Volatile Compounds of Rosa roxburghii Tratt by Gas Chromatography-Olfactometry, Quantitative Measurements, Odor Activity Value, and Aroma Intensity

Molecules, 2021
Rosa roxburghii tratt (RRT), widely distributed in the southwest of China, is favored by consumers for its good taste and healthy functions. In this study, thirty-seven compounds of Rosa roxburghii Tratt (RRT) were identified and quantified by gas ...
Yunwei Niu, Ruolin Wang, Zuobing Xiao, Xiaoxin Sun, Pinpin Wang, Jiancai Zhu, Xueying Cao   +6 more
doaj   +1 more source