Results 231 to 240 of about 3,133,693 (302)

[Studies on the saponins of the sea cucumber].

open access: yesYakugaku zasshi : Journal of the Pharmaceutical Society of Japan, 1968
T, Matsuno, J, Iba
openaire   +1 more source

Geographical traceability of sea cucumbers in China via chemometric analysis of stable isotopes and multi-elements

Journal of Food Composition and Analysis, 2021
Geographical traceability is critical in protection the local characteristic product such as sea cucumbers, which is one of the highly valued seafood in China.
Xuming Kang, yanfang Zhao, Jinsong Ning
exaly   +2 more sources

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, Jinsong Ning
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

Bacillus licheniformis reduces mortality, improves symptoms, and controls residual pathogenicity in juvenile sea cucumbers Apostichopus japonicus infected with skin ulceration syndrome.

Marine Environmental Research, 2023
Mass mortality caused by skin ulceration syndrome (SUS) is the bottle-neck for the sustainable aquaculture of the sea cucumber Apostichopus japonicus. In the present study, probiotic Bacillus licheniformis (0.25 × 109 CFU/g) was used as the treatment for
Yushi Yu   +8 more
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   +7 more
semanticscholar   +1 more source

Detection of moisture content in salted sea cucumbers by hyperspectral and low field nuclear magnetic resonance based on deep learning network framework.

Food Research International, 2022
The accurate control of moisture content (MC) during the processing of sea cucumber is beneficial to improve the taste of sea cucumber and maintain its nutritional value, which is directly related to the quality and shelf life of sea cucumber.
Fanyi Zeng   +6 more
semanticscholar   +1 more source

Rapid identification of geographical origin of sea cucumbers Apostichopus japonicus using FT-NIR coupled with light gradient boosting machine

Food Control, 2021
The geographical origin of sea cucumber Apostichopus japonicus plays a key role in affecting its economic value. To quickly and effectively identify the geographical origin of sea cucumbers, Fourier transform near infrared (FT-NIR) spectroscopy coupled ...
Yong Sun   +8 more
semanticscholar   +1 more source

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