A5054924155- Phytochemicals and Antioxidant Activities
- Fermentation and Sensory Analysis
- Biochemical Analysis and Sensing Techniques
- Advanced Chemical Sensor Technologies
- Tea Polyphenols and Effects
- Meat and Animal Product Quality
- Ziziphus Jujuba Studies and Applications
- Microbial Inactivation Methods
- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Food Quality and Safety Studies
- Polysaccharides and Plant Cell Walls
- GABA and Rice Research
- Ginseng Biological Effects and Applications
- Postharvest Quality and Shelf Life Management
- Probiotics and Fermented Foods
- Proteins in Food Systems
- Olfactory and Sensory Function Studies
- Polysaccharides Composition and Applications
- Food Chemistry and Fat Analysis
- Coffee research and impacts
- Botanical Research and Applications
- Plant Gene Expression Analysis
- Dye analysis and toxicity
- Biochemical effects in animals
China Agricultural University
2019-2025
Ministry of Agriculture and Rural Affairs
2019-2025
Beijing Academy of Food Sciences
2019-2024
Nanjing Institute of Vegetable Science
2019-2024
Xihua University
2020-2024
Beijing Advanced Sciences and Innovation Center
2020
The Ohio State University
2015-2018
Xinjiang Agricultural University
2012
Xinjiang Industry Technical College
2009
Lucky Technology (China)
2009
Abstract Purple corn ( Zea mays L.), a grain with one of the deepest shades in plant kingdom, has caught attention food industry as it could serve source for alternatives to synthetic colorants. Also being rich phenolic compounds potential health‐promoting properties, purple is becoming rising star novel ingredients market. Although having been widely advertised “healthy” food, available information on health benefits not yet well reviewed and summarized. In this review, we present...
Gas chromatography–olfactometry (GC–O) coupled with GC–mass spectrometry (GC–MS) and aroma recombination–omission experiments led to the identification of key compounds responsible for different flavors raw roasted peas. The results demonstrated that a total 30 odorants were identified in Nine twenty as important peas odor activity values (OAVs) greater than 1, respectively. Aroma six significantly contributed characteristic (p < 0.05). Among these, 3-methylbutanoic acid (OAV = 382) hexanal...
To investigate the effect of lactic acid bacteria fermentation on jujube bioactivity, Streptococcus thermophilus was used to ferment puree. The number viable cells, physicochemical properties, phenolics profile and antioxidant capacity were analyzed, their correlation investigated. exhibited a high growth in puree, significantly (p < 0.05) increased total content, 2,2-Diphenyl-1-picrylhydrazyl (DPPH) scavenging activity reducing power after 48 h fermentation, while...
Jujube has become a popular food because of its abundant nutritional elements, but main consumption in dried form exhibits challenging industrial processing. In current study, the effect lactic acid bacteria co-fermentation with mixture Lactobacillus plantarum, rhamnosus GG, and Streptococcus thermophilus on volatile non-volatile profiles jujube pulp was investigated, aim to discover potentially novel products. Using headspace solid phase microextraction coupled gas chromatography-mass...
Pretreatment combined with vacuum freeze-drying is an effective technique to extend the storage period of jujube fruits and reduce energy consumption cost; however, effects pretreatment on quality characteristics during remain unknown. In this study, cold plasma (CP), high hydrostatic pressure (HHP), ultrasound (US), high-pressure carbon dioxide (HPCD), conventional blanching (BC) as pretreatments performance freeze-dried slices were investigated. The results indicated that application...