A5016727565- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Isotope Analysis in Ecology
- Phytochemicals and Antioxidant Activities
- Ion Channels and Receptors
- Advanced Glycation End Products research
- Nematode management and characterization studies
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Fermentation and Sensory Analysis
- Soil Carbon and Nitrogen Dynamics
- Free Radicals and Antioxidants
- Protein Hydrolysis and Bioactive Peptides
Northeast Forestry University
2023
The beef flavor of tallow residue was improved by enzymatic hydrolysis followed the Maillard reaction, and could be predicted using an artificial neural network. Five hydrolysates were prepared different enzymes. Flavourzyme Papain (FP) hydrolysate had low molecular weight peptides high degree free amino acid content. We identified 49 main compounds, including aldehydes, pyrazines, furan. Furan pyrazine dominant volatile compounds in five residue-derived reaction products (MRPs), their...
As important components of the cosmopolitan soil biota, nematodes are found at multiple trophic levels belowground food web and play an role in function. Exploring actual patterns along altitudinal gradients helps understand spatial ecology. In this study, we used molecular analysis approaches to reveal nematode spatiotemporal changes on Oakley Mountain northern Greater Khingan Ranges Northeast China. Our results showed that although alpha diversity communities generally decreased with...
The hydrolysis time is directly related to the flavor of Maillard reaction, but existing proxy models cannot simulate and model variation curves vital volatile components. This study developed a predictive for modelling simulating key compounds reaction products (MRPs) derived from beef tallow residue hydrolysate. Results showed degree increased with time, most significant improvement in roast overall acceptance was when hydrolyzing 4 h. Based on dilution value relative odor activity value,...