A5101451902- Food composition and properties
- Phytochemicals and Antioxidant Activities
- Microbial Metabolites in Food Biotechnology
- Fermentation and Sensory Analysis
- Postharvest Quality and Shelf Life Management
- Polysaccharides Composition and Applications
- Advanced Chemical Sensor Technologies
- Microbial Inactivation Methods
- Manufacturing Process and Optimization
- Advanced MRI Techniques and Applications
- Food Quality and Safety Studies
- Biochemical Analysis and Sensing Techniques
- Nanocomposite Films for Food Packaging
- Listeria monocytogenes in Food Safety
- Cardiac Imaging and Diagnostics
- Advanced Manufacturing and Logistics Optimization
- Proteins in Food Systems
- Plant Physiology and Cultivation Studies
- Probiotics and Fermented Foods
- Data Management and Algorithms
- Heavy metals in environment
- Innovation Diffusion and Forecasting
- Nutrition, Health and Food Behavior
- Health disparities and outcomes
- Amyloidosis: Diagnosis, Treatment, Outcomes
Northwest A&F University
2019-2024
State Grid Corporation of China (China)
2024
University Medical Center Utrecht
2023
Guangxi University for Nationalities
2022
State Ethnic Affairs Commission
2022
State Forestry and Grassland Administration
2021-2022
Institute of Food Science & Technology
2019
Yangzhou Vocational University
2019
Chinese Academy of Medical Sciences & Peking Union Medical College
2017
Yu Da University
2013-2014
The nutritional properties and biological activities of kiwifruit their different products made from same raw were investigated.
Kiwi starch (KS) is a fruit-derived starch; in order to improve its processing performance and increase added value, it necessary modify KS enhance the positive attributes enlarge application. In this study, was modified by high-power ultrasound treatment (HUT) reveal relationship between structure function of with different powers (0, 200, 400, 600 W) times 10, 20, 30 min). The results showed that HUT destroyed granular morphology KS, formed holes cracks on surface, reduced particle size...
In this study, a quality evaluation model of fermented kiwifruit juice (KJ) based on strain growth characteristics, sensory and functional characteristics was established by PCA, the effects mono- mixed culture fermentation aroma profiles KJ were comparatively studied. Experiments determined that L. brevis (LB) optimal for monoculture fermentation, plantarum (LP2):LB = 1:2 optimum ratio fermentation. The results showed lactic acid bacteria (LAB) significantly reduced pH, soluble solid...
Investigating the influences of different sterilization methods on overall juice quality is essential for production high-quality juice. The effects ultra-high temperature instantaneous (UHT), thermosonication (TS), high hydrostatic pressure (HHP), and irradiation (IS) physicochemical properties, functional components, color <italic>Aronia melanocarpa</italic> (AMJ) were investigated. In addition, anthocyanin target metabolomics used to explore AMJ profile. All treatments effectively ensured...
Physicochemical characteristics, nutritional and functional components, the antioxidant capacity of 15 kinds domestic imported kiwifruit in China were studied. Kiwifruit was classified according to flesh color or species, differences analyzed compared. Results demonstrated Ruiyu had highest sugar-acid ratio, Hongshi No.2 an excellent cultivar with strong capacity. TPC (total polyphenol content) AAC (ascorbic acid showed a significant positive correlation. greatest contributor DPPH FRAP...
: The effects of ultrasound (US), thermosonication (TS), combined with nisin (USN), TS (TSN), and conventional thermal sterilization (CTS) treatments on the inactivation microorganisms in grape juice were evaluated. TS, TSN, CTS provided desirable bactericidal enzyme inactivation, had a synergistic lethal effect aerobic bacteria while not having any obvious mold yeast. Compared CTS, sensory characteristics treated TSN are closer to that fresh juice, its microbial safety is ensured,...
As a deeply processing product of kiwifruit, kiwifruit wine (KW) has also shown promising commercial development prospects. In this study, the color and aroma characteristics 14 commercially available KW were evaluated using intelligent sensory technologies (electronic nose (E-nose) colorimeter) gas chromatography-mass spectrometry (GC–MS). Different types had similar trends, namely, yellow-green or yellow; however, individual samples showed bright green high transparency. E-nose GC–MS...
Background: Kiwifruit is one of the most commercialized fruits on international market, which has notable high nutritional and medicinal value with many health benefits. In addition to being consumed fresh, numerous kiwifruit products are popular, such as juice, vinegar, dried slices, jam, wine, yogurt, jelly. Although studies have described properties kiwifruit, investigations remain limited, especially for made from raw kiwifruit. Methods: Nutritional biological activities products, well...
The aroma chemical composition of commonly planted kiwifruit cultivars in China was analyzed. combination 2-octanone with 3-octanone the most suitable dual internal standard for quantitative analysis GC-MS. A total 172 components 23 were detected, and ethyl butanoate, (E)-2-hexen-1-ol, (E)-2-hexenal could be considered core kiwifruit, but still need further confirmation using Sensomics. E-nose effectively distinguish different kiwifruit. Clustering based on GC-MS results tends to consistent...
A new ultrasound-assisted enzymatic extraction (UAEE) method of starch from kiwifruit was established and optimized using response surface methodology (RSM). Under optimal conditions (the pectinase-to-cellulase-to-papain ratio = 1:2:1 g/kg, solid/liquid 1:6.68, pH 5.23, ultrasound power 300 W, temperature 52 °C), the kiwi (KS) yield about 4.25%, content KS 873.23 mg/g. Compared to other methods, UAEE can obtain with high purity a shorter time less solvent enzyme. The extracted has low...
Our recent research revealed that moderate lactic acid fermentation endowed egg white with stronger foaming properties. This inspired us to further investigate the potential application of fermented in food system. In this paper, we systematically investigated flavor and physicochemical properties angel cakes prepared by for different times (0, 3, 6 9 h). Results proved utilization h-fermented decreased baking loss cakes. And profiles were significantly improved, resulting from changed...
Objective: The aim of this study was to obtain the time range non-industrial fresh watermelon juice (FWJ), which is widely used in catering industry under different storage conditions, with safe-drinkable quality, and drinking good nutritional quality sensory quality. Method: FWJ audited by assessing shelf life through microbial safety, nutritional, investigating during 24 h at 4, 25, 37°C. Results: According safety safe within 12, 4 when stored 37°C, respectively. Based on 2 h, just...
Abstract Tropical fruits are popular worldwide due to their appealing flavors and diverse health benefits. However, a significant amount of waste is caused by inferior that partly eliminated from the fresh fruit market by‐products produced during transportation, storage, processing. With increasing focus on environmental sustainability resource conservation, recycling resources tropical has emerged as hot topic interest. Fruit‐derived starch an emerging approach adding value for some fruits....
Mini fruits and vegetables (MFV) are pocket whose shape volume significantly smaller than those widely sold well-known normal (NFV) on the market. Through research market status consumption trends of MFV, it was found that MFV have recently become a new favorite. However, compared with NFV, there to be no relevant data sensory quality, nutritional value, safety, etc. MFV; this could indicate low consumer awareness which in turn affects their planting sales choices, as well scale remaining...