Results 281 to 290 of about 121,092 (345)

Identification of the geographical origins of sea cucumbers in China: The application of stable isotope ratios and compositions of C, N, O and H

Food Control, 2020
The determination of the geographical origins of seafood is significant for food safety and health of consumers. It is necessary to develop a feasible method of identifying the geographical origins of sea cucumbers in China.
Xuming Kang, Yanfang Zhao, YuXiu Zhai
exaly   +2 more sources

Bioactive compounds and biological functions of sea cucumbers as potential functional foods

Journal of Functional Foods, 2018
Sea cucumbers are a group of economically important invertebrate marine animals that have been widely used as tonic foods in Asia countries. Various bioactive compounds in sea cucumbers including peptides, triterpene glycosides, polysaccharides, phenols,
Cheng Xu, Zhiyou Wen
exaly   +2 more sources

Sulfated polysaccharides in sea cucumbers and their biological properties: A review.

International Journal of Biological Macromolecules, 2023
Sea cucumbers contain a wide range of biomolecules, including sulfated polysaccharides (SPs), with immense therapeutic and nutraceutical potential. SPs in sea cucumbers are mainly fucosylated chondroitin sulfate (FCS) and fucan sulfate (FS) which exhibit
A. Hossain, D. Dave, F. Shahidi
semanticscholar   +1 more source

Identification of high iron-chelating peptides with unusual antioxidant effect from sea cucumbers and the possible binding mode.

Food Chemistry, 2022
Iron deficiency anemia (IDA) is a common nutritional disease affecting 2 billion people. To develop a new iron-fortified food, we designed a novel type of iron-chelating peptide [Sea cucumbers peptides (SCP)-Fe] from sea cucumbers.
Chaozhong Fan, Xiao-Lei Ge, Junyu Hao, Tao Wu, R. Liu, Wenjie Sui, Jieting Geng, M. Zhang   +7 more
semanticscholar   +1 more source

Short hot water as safe treatment induces chilling tolerance and antioxidant enzymes, prevents decay and maintains quality of cold-stored cucumbers

Postharvest Biology and Technology, 2018
I. Nasef
exaly   +2 more sources

Cucumbers

2017
Reprinted.
McDaniel, Alan, 1948-, Adler, Barry, 1952-, Relf, Diane   +2 more
  +6 more sources

Microplastics in sandy environments in the Florida Keys and the panhandle of Florida, and the ingestion by sea cucumbers (Echinodermata: Holothuroidea) and sand dollars (Echinodermata: Echinoidea).

Marine Pollution Bulletin, 2020
Microplastic pollution is an increasing problem in the marine environment. This study had three objectives: 1) determine if seagrass beds and adjacent sand flats in the Florida Keys differed in microplastics concentration, 2) determine if sea cucumbers ...
Tara A Plee, C. Pomory
semanticscholar   +1 more source

Enhancing chlorophyll fluorescence imaging under structured illumination with automatic vignetting correction for detection of chilling injury in cucumbers

Computers and Electronics in Agriculture, 2020
Chlorophyll fluorescence imaging (CFI) is useful for detecting physiological disorders or defects for green-skinned horticultural products, because defective and normal plant tissues would have different responses to ultraviolet (UV) or short-wavelength ...
Yuzhen Lu, R. Lu
semanticscholar   +1 more source

Influence of salt concentration and iodized table salt on the microbiota of fermented cucumbers.

Food microbiology, 2020
The fermentation of vegetables is a traditional preservation method, that experiences a renaissance even in domestic households. Table salt is added to the fermentation batches to favor the growth of lactic acid bacteria usually.
D. Stoll, Alexandra Müller, A. Meinhardt, Andreas Dötsch, R. Greiner, S. Kulling, M. Huch   +6 more
semanticscholar   +1 more source