Results 21 to 30 of about 233,549 (265)

Beneficial effects of fermented jujube pulp in relieving loperamide hydrochloride-induced constipation in male ICR mice

Food Science and Human Wellness, 2023
Unfermented jujube pulp (UFJP), fermented jujube pulp (FJP) in high and low doses were fed to constipated ICR mice. Defecation function, serum gastrointestinal regulatory peptide, fecal short-chain fatty acids (SCFAs) and gut microbial composition were ...
Jing Li, Xinyue Yu, Xinxing Xu, Peipei Tang, Shuang Bi, Xiaopu Ren, Yong Shi, Jihong Wu, Fei Lao   +8 more
doaj   +1 more source

Effect of different food additives on the color protection of instant pumpkin flour

Food Chemistry Advances, 2023
Pumpkin (Cucurbita moschata Duch) flour can undergo severe Maillard reaction and Carotenoids oxidation during high-temperature extrusion processing, which seriously affects the product's appearance.
Wendong Fan, Jing Zhao, Quanhong Li
doaj   +1 more source

Comparative Profiling of Hot and Cold Brew Coffee Flavor Using Chromatographic and Sensory Approaches

Foods, 2022
Coffee brewing is a complex process from roasted coffee bean to beverage, playing an important role in coffee flavor quality. In this study, the effects of hot and cold brewing on the flavor profile of coffee were comprehensively investigated on the ...
Yanpei Cai, Zhenzhen Xu, Xin Pan, Min Gao, Mengting Wu, Jihong Wu, Fei Lao   +6 more
doaj   +1 more source

Non-Thermal Technologies for Food Processing

Applied Sciences, 2023
This Special Issue covers the utilization of non-thermal technologies, specifically high pressure processing (HPP) or high hydrostatic pressure (HHP), pulsed electric field (PEF), ultrasound (US), and ultraviolet (UV) for food processing and preservation [...]
Filipa Vinagre Marques Silva, Indrawati Oey   +1 more
openaire   +2 more sources

Influence of pressurization rate and mode on cell damage of Escherichia coli and Staphyloccocus aureus by high hydrostatic pressure

Frontiers in Microbiology, 2023
As a non-thermal technology, high hydrostatic pressure (HHP) has been widely investigated for inactivating microorganisms in food. Few studies have been presented on the pressurization/depressurization rate and mode of microbial inactivation.
Dong Yang, Dong Yang, Dong Yang, Dong Yang, Renjie Li, Renjie Li, Renjie Li, Renjie Li, Peng Dong, Peng Dong, Peng Dong, Peng Dong, Lei Rao, Lei Rao, Lei Rao, Lei Rao, Yongtao Wang, Yongtao Wang, Yongtao Wang, Yongtao Wang, Xiaojun Liao, Xiaojun Liao, Xiaojun Liao, Xiaojun Liao   +23 more
doaj   +1 more source

Improvement of antioxidant properties of jujube puree by biotransformation of polyphenols via Streptococcus thermophilus fermentation

Food Chemistry: X, 2022
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment jujube puree. The number of viable bacteria cells, physicochemical properties, phenolics profile and antioxidant capacity
Jing Li, Wenting Zhao, Xin Pan, Fei Lao, Xiaojun Liao, Yong Shi, Jihong Wu   +6 more
doaj   +1 more source

Activation of the IRE1α Arm, but not the PERK Arm, of the Unfolded Protein Response Contributes to Fumonisin B1-Induced Hepatotoxicity

Toxins, 2020
Previous studies by us or others have shown that endoplasmic reticulum (ER) stress was activated by fumonisin 1 (FB1) exposure, which is considered to be a critical event in the FB1-induced toxic effect.
Xiaoyi Liu, Enxiang Zhang, Shutao Yin, Chong Zhao, Lihong Fan, Hongbo Hu   +5 more
doaj   +1 more source

Recent Advances in Inhibition of Pectin Methylesterase Activity during Processing of Fruits and Vegetables [PDF]

Shipin Kexue, 2023
Pectin methylesterase (PME) is a pectin-degrading enzyme widely present in plants, fungi and bacteria, which often leads to quality defects such as precipitation, water separation and agglomeration and texture softening in fruit and vegetable juice and ...
LIU Yixuan, TIAN Xuezhi, ZHAO Liang, WANG Yongtao, LIAO Xiaojun
doaj   +1 more source

Effects of (−)-Epigallocatechin-3-gallate non-covalent binding on the functional and structural properties of pumpkin seed protein isolate

Food Chemistry: X
Pumpkin seed protein isolate (PSPI), an emerging plant-based protein, has attracted attention, but more exploitation is needed to unlock its potential.
Panhang Liu, Jie Zhang, Annan Wu, Qiuyu Han, Mumu Hou, Yiting Qiu, Zitong Li, Yi Song, Jing Zhao   +8 more
doaj   +1 more source

Lipids Oxidized Volatile Compounds Profuced in Pine Pollen as affected by Electron-beam Sterilization and Ultra-high Temperature Sterilization

International Journal of Food Properties, 2021
Pine pollen is rich in unsaturated fatty acids. However, unsaturated fatty acids are oxidized during processing. The oxidation of lipids may affect the odor of pine pollen. Different sterilization methods have different effects on lipid oxidation.
Zhiyao Chang, Wendong Fan, Quanhong Li, Jing Zhao   +3 more
doaj   +1 more source