A5021892231- Postharvest Quality and Shelf Life Management
- Microbial Inactivation Methods
- Fermentation and Sensory Analysis
- Gut microbiota and health
- Probiotics and Fermented Foods
- Protein Hydrolysis and Bioactive Peptides
- Listeria monocytogenes in Food Safety
- Meat and Animal Product Quality
- Advanced Chemical Sensor Technologies
- Bee Products Chemical Analysis
- Tea Polyphenols and Effects
- Biochemical Analysis and Sensing Techniques
- Fungal Biology and Applications
- Educational Technology and Pedagogy
- Microencapsulation and Drying Processes
- Milk Quality and Mastitis in Dairy Cows
- Innovative Educational Techniques
- Ideological and Political Education
- Phytochemicals and Antioxidant Activities
Xinjiang Institute of Engineering
2020-2024
Shihezi University
2018
Morels (Morchella spp.) are highly nutritious and consumed as both edible mushrooms traditional Chinese medicine. This study aimed to investigate the effects of dietary supplementation with morel on gut bacterial microbiota short-chain fatty acids (SCFAs) profiles in healthy mice. Healthy mice were randomly assigned five groups: a control group (0% morel) four intervention groups supplemented different levels (5% for M5, 10% M10, 15% M15, 20% M20) over period 4 weeks. Fecal samples collected...
Abstract This article investigates how high hydrostatic pressure (HHP; 400 MPa, 45 °C, 10 min), dense phase carbon dioxide (DPCD; 30 65 15 and thermal processing (TP; 85 min) affect the quality of Hami melon juice in storage. After HHP treatment, total plate counts, yeasts, molds were undetectable during storage (28 days) while microorganisms observed at 14 21 days DPCD‐ TP‐treated samples, respectively. It seems that soluble solids (TSS) color parameters, is, a *, b L * less affected by...
Abstract The changes and relationships between the volatile compounds fatty acids, free amino acids were analyzed after they handled by 400 500 MPa (45°C/10 min) high hydrostatic pressure (HHP). components of 31, 30, 32 detected in untreated, 400, samples, respectively. Unlike ketones three contents, including ester (59.59%–71.34%), alcohol (5.95%–7.56%), aldehyde (0.36%–1.25%), greatly changed. While HHP treatment exerted a few effects on contents 12 kinds acids. With increase pressure,...
High hydrostatic pressure (HHP) treatment is an effective technique for processing heat-sensitive fruits and causes changes in volatile compounds their precursors while maintaining quality. We investigated the correlations of compounds, related enzyme activities precursor amino acids, fatty acids Hami melon juice under 350-500 MPa pressure. The application HHP resulted a considerable reduction esters substantial increase aldehydes alcohols C6 C9. Activities lipoxygenase (LOX), alcohol...
“Xiaobai” apricot is one of the most popular fruits in China. However, during postharvest storage, fruit aroma loss occurs easily. In this study, factors affecting changes different ripening stages storage were searched. Immature and mature samples collected monitored for sensory storage. After 25 days aromatic ester alcohol abundance showed a decrease, related to characteristic aroma. still tasted sour with an indistinct aroma, as result decreased increased acid abundance. The ATT, ADH,...
In the context of continuous advancement higher education reforms, system teaching students in accordance with their aptitude and categorized training is constantly maturing. Research-oriented application-oriented talents have established corresponding models around actual work needs personal career development. For cultivation talents, promote four regressions, adhere to improvement comprehensive ability under core literacy, curriculum setting, knowledge point related exercises, exploratory...