A5012616481- Microbial Inactivation Methods
- Food Drying and Modeling
- Listeria monocytogenes in Food Safety
- Phytochemicals and Antioxidant Activities
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Microencapsulation and Drying Processes
- Insect Pest Control Strategies
- Food Quality and Safety Studies
- Freezing and Crystallization Processes
- Food composition and properties
- Nuts composition and effects
- Agricultural pest management studies
- Ultrasound and Cavitation Phenomena
- Horticultural and Viticultural Research
- Seed Germination and Physiology
- Polysaccharides and Plant Cell Walls
- Food Safety and Hygiene
- Fermentation and Sensory Analysis
- Insect Utilization and Effects
- Radiation Effects and Dosimetry
- Proteins in Food Systems
- Plant Disease Management Techniques
- Antioxidants, Aging, Portulaca oleracea
- Coconut Research and Applications
Shanghai Jiao Tong University
2015-2024
China National Institute of Standardization
2023
Washington State University
2010-2013
Abstract The preparation, quantification, and characterization of flavonoid compounds from Chinese water chestnut peel (CWCP) extract ethyl acetate fraction (EF), n‐butanol fraction, were studied. Among these, EF showed the maximum free radical levels (IC 50 values 0.36, 0.40, 0.37 mg/mL for DPPH•, ABTS• + , •OH, respectively), nitrite scavenging effects = 1.89 mg/mL), A549 cell inhibitory activities 776.12 μg/mL) with highest value total content (TFC, 421.32 mg/g). Moreover, contents 8...
Summary The interactions of anthocyanins and proteins might mutually influence each other on the physicochemical functional properties. In this study, interaction mechanism soybean protein isolate (SPI) with mulberry (MA), its effect thermal stability subunits’ digestibility were investigated through multiple spectroscopies in vitro gastrointestinal models. Results showed that cyanidin‐3‐ O ‐glucoside (C3G), main anthocyanin monomer MA, could bind to SPI hydrophobic interactions, resulting...
Abstract This study applied hot air‐assisted RF (HA‐RF) as second stage drying method for mango slices. Hot‐air was used first to reduce moisture content about 40% (w.b.), then HA‐RF further 18% within 45 min with 4.5 cm sample thickness (hot air temperature: 60 °C, electrode gap: 7.5 cm). The time the two‐stage process 5 hr, which clearly lower than that of hot‐air (8 hr) or vacuum (7 hr). maintained overall quality very well except minor vitamin C degradation (retention rate: 91%); Overall...