A5040104899- Polysaccharides Composition and Applications
- Food Quality and Safety Studies
- Polysaccharides and Plant Cell Walls
- Meat and Animal Product Quality
- Proteins in Food Systems
- Food composition and properties
- Nanocomposite Films for Food Packaging
- Fermentation and Sensory Analysis
- Phytochemicals and Antioxidant Activities
- Protein Hydrolysis and Bioactive Peptides
- Essential Oils and Antimicrobial Activity
- Probiotics and Fermented Foods
- Garlic and Onion Studies
- Microbial Metabolites in Food Biotechnology
- Fungal and yeast genetics research
- Microencapsulation and Drying Processes
- Advanced Chemical Sensor Technologies
- Botanical Research and Applications
- Chromatography in Natural Products
- Rabbits: Nutrition, Reproduction, Health
- Food Chemistry and Fat Analysis
- Dyeing and Modifying Textile Fibers
- Pesticide and Herbicide Environmental Studies
- Analytical chemistry methods development
- Macrophage Migration Inhibitory Factor
Chengdu University
2015-2025
Tongji University
2023-2025
Kelun Group (China)
2025
Sichuan Agricultural University
2024
China Agricultural University
2024
Ministry of Agriculture and Rural Affairs
2020-2023
Shanghai Jiao Tong University
2023
Southwest University
2013-2015
Bioengineering (Switzerland)
2015
Honeysuckle leaves are rich in bioactive ingredients, but often considered as agro-wastes. In this study, honeysuckle leaf extract (HLE) was added to the carboxymethyl konjac glucomannan/konjac glucomannan/gelatin composite edible film (CMKH). Compared films without HLE addition (CMK), water vapor barrier properties of CMKH slightly decreased, transmittance UV region (200-400 nm) low zero. The elongation at break 1.39 ∼ 1.5 fold higher than those CMK films. DPPH and ABTS scavenging activity...
Fresh yak meat is nutritious but susceptible to deterioration. The development of effective preservation techniques for fresh highly important. In this study, the quality changes during ice-temperature (−1 °C) and refrigerated (4 were evaluated. Within 15 days preservation, indicators preserved at ice temperature did not exceed national standards, shelf life was only 5 days. TBARS, TVB-N, total viable counts ice-temperature-treated significantly lower than those meat. dynamic in metabolome...
Rabbit meat is a good edible source with high nutritional values. Cooking has significant impact on the properties, qualities and flavor characteristics of meat. Studying effect cooking methods rabbit could encourage more understanding acceptance by consumers, also provide some reference for processing. Therefore, effects boiling, sous-vide cooking, steaming, microwaving, roasting, frying pressure edible, nutritive volatile were investigated.The cooked sample showed higher moisture content,...
Essential oils (EOs) have excellent antibacterial activity and are generally recognized as safe (GRAS) for use in food preservatives. However, the application of EOs is limited because their strong volatility easily oxidized. Encapsulation into nanoemulsions could effectively prevent oxidative deterioration. In this study, lemon essential oil-based nanoemulsion (LEO/NE) was prepared by high-pressure homogenization. FT-IR encapsulation efficiency analysis indicated that LEO encapsulated...
Zanthoxylum bungeanum essential oil (ZBEO) is a popular seasoning, commonly used in the food industry. It contains many easily degraded and highly volatile bioactive substances. Control of stability substances ZBEO therefore very important industry.In this study, microencapsulation was applied to improve stability. The key parameters for microcapsule preparation were optimized by Box-Behnken design method, optimum conditions as follows: ratio core wall, 1:8; hydroxypropyl-α-cyclodextrin...
The moromi fermentation of high-salt liquid-state (HLF) soy sauce is usually performed in high-brine solution (17-20%, w/w), which decreases the metabolic activity aroma-producing yeast. To enhance flavors, increasing salt tolerance yeasts very important for HLF fermentation.In present study, atmospheric and room-temperature plasma (ARTP) was first used to mutate yeast Wickerhamomyces anomalus, tolerant strains were obtained by selection synthetic medium with a sodium chloride concentration...
Fresh-cut fruit has been popularized for use by consumers in recent years, but its shelf life is very short. Plant essential oils have received attention their bioactive properties, such as antibacterial and antioxidant volatile nature limited application foods. In this study, the bacteriostasis of lemon oil (LEO) was verified, LEO nanoemulsion prepared to preserve fresh-cut kiwifruit. Compared with those gram-negative bacteria, inhibition zone diameters against gram-positive bacteria were...
Sweet flour paste is a traditional condiment and fermented in high brine solution (14∼18%). Aroma-producing yeast plays crucial role the flavor taste of sweet paste, but salt concentrations often inhibit action yeast. In this study, Zygosaccharomyces rouxii AS2.18 was used as parent strain to breed salt-tolerant aroma-producing by combination atmospheric room temperature plasma (ARTP) mutagenesis adaptive laboratory evolution (ALE). The engineered AMS79 showed good growth fermentation...
Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods crucial. In this study, hydrogel coatings composed of konjac glucomannan,
Tender ginger is often used a fresh vegetable but hard to storage due the delicate skin, high moisture content and prone spoilage. In order develop suitable preservation technology for tender ginger, effects of vacuum packaging combined with different temperatures (20-25 °C room temperature, 4 10 °C) on shelf life were investigated. The results indicated that (VP4) could easily cause cold damage postharvest physiological fluctuations. Vacuum (VP10) inhibited loss activities. Metabolomics...