A5103108953- Soybean genetics and cultivation
- Phytoestrogen effects and research
- Bee Products Chemical Analysis
- Chemical synthesis and alkaloids
- Biocrusts and Microbial Ecology
- Aquatic Ecosystems and Phytoplankton Dynamics
- Meat and Animal Product Quality
- Proteins in Food Systems
- Microbial Inactivation Methods
- Food composition and properties
Yangzhou University
2024-2025
Abstract Ohmic heating thawing (OHT), as a novel technique, possesses distinct advantages and is currently garnering attention from researchers. We have investigated the effects of OHT on structure protein quality duck breast meat. Compared to conventional (CT) methods (water [WT], 20 ± 0.5°C; air [AT], 0.5°C), (10, 15, V/cm) has been shown enhance efficiency, reducing time by 28%–86% ( p < 0.05), lowering loss rates 2.55% resulting in milder oxidation with better preservation secondary...
Summary Soybean residue plays an important role in the food industry as a by‐product of soybean processing, especially for functional foods which are beneficial human health. It can significantly augment protein, dietary fibre and other crucial nutrients products. This fortification process not only help regulating blood glucose levels minimising risk obesity but also play imperative offering medicinal benefits to diabetic patients. In past few years, residues have been found extensive...
To investigate the ini¬‚uence of fermentation conditions such as temperature, initial pH, volume and agitation rate on anti-cyanobacterial active substances production, response surface methodology (RSM) was carried out to optimize an anti-cyanobacterium Streptomyces sp. HJC-D1, effect evaluated. Most common widespread bloom-forming cyanobacterium Microcystis aeruginosa that is associated with microcystic toxins secretion used indicator cyanobacterium. The central composite design (CCD)...