A5029421230- Food composition and properties
- GABA and Rice Research
- Phytochemicals and Antioxidant Activities
- Food Quality and Safety Studies
- Microencapsulation and Drying Processes
- Phytase and its Applications
- Probiotics and Fermented Foods
- Enzyme Production and Characterization
- Proteins in Food Systems
- Global trade and economics
- Food Chemistry and Fat Analysis
- Protein Hydrolysis and Bioactive Peptides
- Polysaccharides Composition and Applications
- Catalysis for Biomass Conversion
- Firm Innovation and Growth
- Biofuel production and bioconversion
- Seed and Plant Biochemistry
- Potato Plant Research
- Chromatography in Natural Products
- Polyamine Metabolism and Applications
- Labor market dynamics and wage inequality
- Meat and Animal Product Quality
- Consumer Behavior in Brand Consumption and Identification
- Enzyme Catalysis and Immobilization
- Aquaculture Nutrition and Growth
Hubei Academy of Agricultural Sciences
2015-2024
Ministry of Agriculture and Rural Affairs
2023-2024
University of Winchester
2024
University of Southampton
2024
Jiangsu University
2019
Hubei University of Technology
2014-2015
Brown rice, an important material of whole-grain food, is increasingly popular for its health benefits. Thus, seven varieties brown rice from southern China were analyzed in this study, concerning the free and bound phenolic compounds extract. The profiles different obtained compared by combination HPLC LC-MS analysis, which eleven acids identified. It was indicated that total contents varied 92.32 to 196.54 mg gallic acid equivalent (GAE)/100 g DW. Ferulic p-coumaric acid, bound, dominated...
Introduction In recent years, Asia has seen an increase in demand for golden pomfret ( Trachinotus ovatus ). Especially instant (ready-to-eat) and prepared (ready-to-cock) food processing industry. Thermal is a vital part of processing. However, no comprehensive analysis been reported on its flavor, nutrition edible quality changes during the key thermal Methods Accordingly, this study, we evaluated effects different cooking methods (steaming, frying, microwaving baking) color, texture,...
The impact of variety and processing accuracy on nutritional, sensory taste qualities rice is studied. Husked yield whole brown rate in japonica (Nanjing-No.5055) were higher than indica rice, they 82.10% 80.90%, respectively. Milling treatment resulting low protein, ash, fat, dietary fiber, total phenols oryzanol content high starch rice. Four types saturated fatty acids (C14:00, C16:00, C18:00, C20:00) six unsaturated (C14:1, C16:1, C18:1, C18:2, C18:3, C20:4, C22:1) detected from which...
This study investigated the effects of rice preparation using different degrees milling (DOM) from 0% to 13% on nutritional composition, functional properties, major volatile compounds and safety brown tea (BRT). We found that 2% DOM reduced 52.33% acrylamide 31.88% fluorescent AGEs. When was increased 13%, total phenolic content (TPC) decreased by 48.12%, flavonoid (TFC) condensed tannin (CTC) also significantly, with smallest decrease at DOM. In addition, inhibitory activities α-amylase,...
Procyanidins from litchi pericarp (LPPC) has been evidenced to possess strong antioxidant activities in vivo that is possibly correlated with their intestinal metabolites. However, the xanthine oxidase inhibitory effect of LPPC and its metabolites was less concerned. In this study, three oligomeric procyanidins eight metabolic phenolic acids were identified urine rats administrated by high performance liquid chromatography chromatography-mass spectrometry analysis. Data indicated all...
Theoretically, lactic acid bacteria (LABs) could degrade polyphenols into small molecular compounds. In this study, the biotransformation of lotus seedpod and litchi pericarp procyanidins by Lactobacillus plantarum 90 (Lp90), Streptococcus thermophilus 81 (ST81), rhamnosus HN001 (HN001), Pediococcus pentosus 06 (PP06) were analysed. The growth curve results indicated that did not significantly inhibit proliferation LABs. Ultra-high-performance liquid chromatography high-resolution mass...
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for compounds after drying. Furthermore, polyphenols progressively released from the matrix as process proceeded. highest bioaccessibility was found EC10 intestinal chyme at 48.47%. For its profile, 3-, 4-, 5-monosubstituted caffeoyl quinic acids 9.75%,...
Biorefining is a potential pathway to cover the shortage of fuels, power, and chemicals from lignocellulosic biomass in future.However, pretreatment recognized as technological bottleneck for cost-effective development biorefineries, especially production bio-fuels chemicals.Active oxygen both an eco-friendly efficient process.To elucidate effect different on corn stalk its hemicellulosic structure, five processes were formed with MgO, H2O2, O2.Additionally, MgO was also replaced by NaOH...
The chemical composition and changes in phenolic profile during vitro digestion of five sweet potato leaves were investigated. Firstly, mainly consist caffeoylquinic acid its derivatives. Secondly, our data revealed that simulated increased the antioxidant activity samples. Besides, 3-O-caffeoylquinic had relatively better bioaccessibility gastric intestinal phases Ecaishu No.10, which 60.01 188.18 μg chlorogenic equivalent/g DW, respectively. Approximately 40-80% phenolics dialysable, with...
Emulsification/internal gelation is a newly developed method for encapsulation in recent years. As all reagents and solvents used during the microcapsule preparation are nontoxic, emulsification / internal has been adapted to encapsulate sensitive bioactive substances biotechnology, food medicine industries. In this paper, it was described mechanism of emulsification/internal gelation, compared these differences between emulsification/external discussed important formulation parameters...