检索结果分析
成果/Result
成果类型
- 期刊论文
- 学位论文
- 专利
- 会议论文
- 科技成果
- 标准
- 专著
- 产品
- 科技报告
- 政策法规
- 内部文献
- 报纸
- Autolysis of shrimp head by gradual temperature and nutritional quality of the resulting hydrolysate
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming Zhang, Jing 出版年：2009
- Autolysis method was investigated for protEIn recovery from shrimp head (SH) of white shrimp (Penaeus vannamEI). Autolysis of SH by several temperature conditions (40 degrees C, 50 degrees C, 60 degrees C and gradual tem...
- Purification and identification of an ACE inhibitory peptide from the peptic hydrolysate of Acetes chinensis and its antihypertensive effects in spontaneously hypertensive rats
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYCao, Wenhong Zhang, Chaohua Hong, Pengzhi Ji, Hongwu Hao, Jiming 出版年：2010
- P>Acetes chinensis is a marine shrimp found in the coastal waters of China. The shrimp was hydrolysed by pepsin to prepare hydrolysates with angiotensin I-converting enzyme (ACE) inhibitory activity. The hydrolysate with...
- Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Liang Liu, Shucheng Ji, Hongwu Zhang, Chaohua Deng, Chujin Cao, Wenhong Mao, Weijie Gao, Jialong 出版年：2011
- The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the low...
- Antioxidant activity of bigeye tuna (Thunnus obesus) head protEIn hydrolysate prepared with Alcalase
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Ping Ke, Hongqiao Hong, Pengzhi Zeng, Shaokui Cao, Wenhong 出版年：2011
- The antioxidant activities of tuna head protEIn hydrolysate (THPH) prepared with Alcalase were evaluated. THPH showed evident radical scavenging activity in a dose-dependent manner with the IC50 values for 1,1-diphenyl-2...
- Optimisation of extraction conditions and characteristics of skin gelatin from Nile tilapia (Oreochromis niloticus)
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 出版年：2010
- P>Response surface methodology was used to optimise gelatin extraction conditions from the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X-1),...
- Ultraviolet irradiation and gradient temperature assisted autolysis for protEIn recovery from shrimp head waste
- FOOD CHEMISTRYCao, Wenhong Tan, Caiyun Zhan, Xiaojian Li, Huiyi Zhang, Chaohua 出版年：2014
- A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover protEIns from the head of the shrimp Penaeus vannamEI. The proteolytic activity of shrimp head ...
- 波纹巴非蛤蛋白酶解产物的抗氧活性及分子量分布研究
- 《现代食品科技》何小庆 曹文红 章超桦 赵子科 出版年：2014
- 以波纹巴非蛤为原料,分离得到肌浆蛋白、肌原纤维蛋白、基质蛋白3种蛋白组分,分别研究其氨基酸组成及其胰蛋白酶酶解产物的体外抗氧化活性及分子量分布。结果表明该三种蛋白质中必需氨基酸、碱性氨基酸、疏水性氨基酸和支链氨基酸含量较...
- 关键词：波纹巴非蛤 氨基酸 抗氧化活性 分子量分布 被引量：14
- In Vitro Antioxidant Activity and In Vivo Anti-fatigue Effects of Oyster (Ostrea plicatula Gmelin) Peptides Prepared Using Neutral ProtEInase
- FOOD SCIENCE AND TECHNOLOGY RESEARCHHao, Gengxin Cao, Wenhong Hao, Jiming Zhang, Chaohua 出版年：2013
- The amino acid profile of oyster (Ostrea plicatula Gmelin) peptides (OP) was assayed. Its in vitro antioxidant activity was determined, and its in vivo anti-fatigue activity was compared with those of oyster meat and oys...
- Construction of a water-in-oil-in-water (W/O/W) double emulsion system based on oyster peptides and characterisation of freeze-dried products
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYYang, Wen Li, Jinzhen Ren, Dingding Cao, Wenhong Lin, Haisheng Qin, Xiaoming Wu, Leiyan Zheng, Huina 出版年：2021
- In order to broaden the range of applications for oyster peptides in the food field, the amino acid composition of oyster peptide was analysed, after which the peptide sequence was identified using liquid-mass spectromet...
- Angiotensin I converting enzyme inhibitory activity and antihypertensive effect in spontaneously hypertensive rats of cobia (Rachycentron canadum) head papain hydrolysate
- FOOD SCIENCE AND TECHNOLOGY INTERNATIONALYang, Ping Jiang, Yuchuan Hong, Pengzhi Cao, Wenhong 出版年：2013
- Cobia head protEIn hydrolysate (CHPH) with angiotensin I converting enzyme (ACE) inhibitory activity was prepared with papain. The 3 kDa ultrafiltration filtrate CHPH-IV of the hydrolysate exerted a potent ACE inhibitory...
- Effect of ultrasonic power on the stability of low-molecular-wEIght oyster peptides functional-nutrition W1/O/W2 double emulsion
- ULTRASONICS SONOCHEMISTRYLi, Jinzhen Wang, Shuo Wang, Hua Cao, Wenhong Lin, Haisheng Qin, Xiaoming Chen, Zhongqin Gao, Jialong Wu, Leiyan Zheng, Huina 出版年：2023
- Ultrasonic-assisted treatment is an eco-friendly and cost-effective emulsification method, and the acoustic cavitation effect produced by ultrasonic equipment is conducive to the formation of stable emulsion. However, it...
- Effects of cold atmospheric plasma on endogenous enzyme activity and muscle protEIn oxidation in Trachinotus ovatus
- FOOD CHEMISTRYSitu, Huiyuan Li, Yumei Gao, Jialong Zhang, Chaohua Qin, Xiaoming Cao, Wenhong Lin, Haisheng Chen, Zhongqin 出版年：2023
- In this study, we investigated the effects of cold atmospheric plasma (CAP) technology on endogenous enzyme characteristics and muscle protEIn properties of the golden pomfret (Trachinotus ovatus) under different treat-m...
- The purification and identification of immunoregulatory peptides from oyster (: Crassostrea hongkongensis) enzymatic hydrolysate
- RSC AdvancesLi, Wan Xu, Cheng Zhang, Chaohua Cao, Wenhong Qin, Xiaoming Gao, Jialong Zheng, Huina 出版年：2019
- Oysters, favored as a delicious seafood by people worldwide, contain various nutritional components, especially protEIns. In this work, the immunoregulatory peptides were isolated and purified from oyster enzymatic hydro...
- The cryoprotective activity of tilapia skin collagen hydrolysate and the structure elucidation of its antifreeze peptide
- LWT-FOOD SCIENCE AND TECHNOLOGYCao, Lin Majura, Julieth Joram Liu, Lu Cao, Wenhong Chen, Zhongqin Zhu, Guoping Gao, Jialong Zheng, Huina Lin, Haisheng 出版年：2023
- Antifreeze peptides from fish byproducts have the potential to act as suitable and safe cryoprotectants, replacing synthetic additives currently utilized in the food industry. The main focus of this study was to explore ...
- Enhancing processed quality of roasted eel with ultrasound treatment: Effect on texture, taste, and flavor
- JOURNAL OF FOOD PROCESSING AND PRESERVATIONHao, Gengxin Lin, Shuting Jiang, Yafei Cao, Wenhong Liu, Ya Chen, Zhaohua 出版年：0
- To enhance processed quality, ultrasound treatment was used in eel products processing. This study aimed to investigate the effects of ultrasonic power on the processed quality of roasted eel. Prior to toasting, eel musc...
- 热加工处理对华贵栉孔扇贝柱特征风味形成的影响
- 《食品科学》祝亚辉 曹文红 刘忠嘉 章超桦 秦小明 出版年：2017
- 采用高效液相色谱和顶空固相微萃取结合气相色谱-质谱联用法,在鉴定特征风味化合物组成的基础上,以新鲜和真空冷冻干燥处理的华贵栉孔扇贝柱为对照,探究热加工处理对华贵栉孔扇贝柱特征风味成分的影响。结果表明:扇贝柱粗蛋白和粗脂肪...
- 关键词：华贵栉孔扇贝柱 真空冷冻干燥 热加工 气相色谱-质谱联用 特征风味成分 被引量：1
- Thermal stabilization effects of κ-Carrageenan on water-soluble protEIn extracted from Pinctada martensii meat
- Journal of Food Measurement and CharacterizationRen, Dingding Xue, Gaozhan Zheng, Huina Yang, Wen Cao, Wenhong Lin, Haisheng Gao, Jialong Qin, Xiaoming Zhang, Caohua 出版年：2022
- This study aimed to explore the effect of κ-carrageenan on the stability of WSP from the muscle of Pinctada martensii and provide data reference for the use of P. martensii meat and improvement of the functional properti...
- Novel insight into the role of processing stages in nutritional components changes and characteristic flavors formation of noble scallop Chlamys nobilis adductors
- Food ChemistryChen, Zhongqin Zhu, Yahui Cao, Wenhong Zhou, Longjian Zhang, Chaohua Qin, Xiaoming Zheng, Huina Lin, Haisheng Gao, Jialong 出版年：2022
- Processing stages play critical role in the nutrition and flavor changes of marine products. This study investigated the nutrition and flavor profiles in noble scallop Chlamys nobilis adductor during boiling, rinsing, ba...
- Ultraviolet irradiation and gradient temperature assisted autolysis for protEIn recovery from shrimp head waste
- FOOD CHEMISTRYCao, Wenhong Tan, Caiyun Zhan, Xiaojian Li, Huiyi Zhang, Chaohua 出版年：2014
- A novel autolysis method using ultraviolet (UV) irradiation and gradient temperature was investigated to efficiently recover protEIns from the head of the shrimp Penaeus vannamEI. The proteolytic activity of shrimp head ...
- Carboxymethyl Cellulose and Carboxymethyl Chitosan-Based Composite Nanogel as a Stable Delivery Vehicle for Oyster Peptides: Characterization, Absorption and Transport Mechanism
- SSRNChen, Zhongqin Zhang, Pei Zhou, Longjian Gao, Jialong Zheng, Huina Lin, Haisheng Zhu, Guoping Qin, Xiaoming Cao, Wenhong 出版年：2023
- An oyster peptide (OPs)-loaded composite nanogel based on carboxymethyl cellulose and carboxymethyl chitosan (CMC@CMCS@OPs) was prepared, and the characterization, absorption and transport mechanism were further investig...
- 冻藏对水煮及酶解马氏珠母贝肉提取物呈味特性的影响
- 《食品科学技术学报》司蕊 章超桦 曹文红 秦小明 郑惠娜 高加龙 林海生 出版年：2021
- 为了探究冻藏对水产品呈味物质含量和整体呈味特征的影响,以冻藏前后的马氏珠母贝肉为原料,分别采用水煮、酶解两种方式制备新鲜、冷冻贝肉提取物;利用电子舌测定不同提取物整体滋味轮廓差异,并结合人工感官评定评价整体呈味特征;测定...
- 关键词：马氏珠母贝 冻藏 水煮提取物 酶解提取物 呈味特性 被引量：0
- The antifreeze activity and physicochemical properties of Litopenaeus vannamEI head autolysate
- International Journal of Food Science and TechnologyMajura, Julieth Joram Han, Mei Ouyang, Jijing Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Lin, Haisheng Zheng, Huina Cao, Wenhong 出版年：2023
- Litopenaeus vannamEI heads were autolysed at a constant temperature of 50 °C, pH 7.0 for a maximum duration of 5 h, and the antifreeze activity and physicochemical properties of the head autolysates were determined. Ther...
- Optimisation of extraction conditions and characteristics of skin gelatin Nile tilapia (Oreochromis niloticus)
- INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGYZeng, Shaokui Yan, Xiaoyan Cao, Wenhong Hong, Pengzhi Zhang, Chaohua Li, Laihao 洪鹏志 章超桦 出版年：2010
- P>Response surface methodology was used to optimise gelatin extraction conditions the skin of Nile tilapia (Oreochromis niloticus), and characteristics of the gelatin were determined. Concentration of NaOH (%, X-1), alk...
- Improvement of the Thermal Hysteresis Activity of Tilapia Skin Collagen Peptides Through Enzymatic Supramolecular Assembly Approach
- SSRNOuyang, Jijin Han, Mei Majura, Julieth Joram Chen, Xiujuan Chen, Zhongqin Tan, Mingtang Gao, Jialong Zeng, Shaokui Cao, Wenhong 出版年：2023
- To improve the usefulness of aquatic collagen peptides as green antifreeze agents, enzymatic supramolecular assembly was used to improve the thermal hysteresis activity (THA) of tilapia skin collagen peptides. Compared t...
- 模拟冷链流通中温度波动对养殖金鲳鱼鱼肉品质及微生物多样性的影响
- 《食品科学技术学报》司徒慧媛 李玉梅 高加龙 章超桦 秦小明 曹文红 林海生 郑惠娜 出版年：2022
- 为研究温度波动对冷鲜养殖金鲳鱼鲜度品质的影响,通过模拟冷链流通的温度条件,分析样品流通过程中菌落总数、嗜冷菌数、pH值、挥发性盐基氮值、硫代巴比妥酸值及K值的变化趋势,并采用高通量测序技术研究了流通过程中微生物群落演替规...
- 关键词：金鲳鱼 冷链流通 温度波动 鲜度指标 微生物多样性 高通量 被引量：0
- 暂养净化及无水保活中太平洋牡蛎活力品质与呈味物质分析
- 《食品科学》林恒宗 高加龙 梁志源 秦小明 范秀萍 林海生 曹文红 黄艳平 出版年：2023
- 为探明太平洋牡蛎(Crassostrea gigas)采捕后不同流通阶段活力品质与呈味物质的变化规律,模拟产业流通实际,将活体太平洋牡蛎进行暂养净化、诱导休眠和无水保活,并在不同时间段取样,以腺苷三磷酸(adenosin...
- 关键词：太平洋牡蛎 无水保活 活力品质 非挥发性物质 风味品质 被引量：0
- 牡蛎酶解物对慢性不可预知温和应激斑马鱼抑郁行为改善作用研究
- 《食品科学技术学报》陈贝贝 彭志兰 章超桦 林海生 高加龙 郑惠娜 曹文红 秦小明 出版年：2021
- 为探究牡蛎酶解物的抗抑郁作用,采用慢性不可预知温和应激斑马鱼模型,将牡蛎酶解物分为低、中和高浓度三个剂量组,检测其对斑马鱼行为学、体重指数产生的影响,进而通过酶联免疫法测定斑马鱼外周皮质醇含量和脑部细胞因子表达水平。结果...
- 关键词：牡蛎酶解物 斑马鱼 慢性不可预知温和应激 神经炎症 抑郁样行为 被引量：0
- 牡蛎低分子肽LOPs对短期免疫抑制小鼠的免疫调节作用
- 《中国食品学报》李晋祯 郑惠娜 任鼎鼎 杨文 曹文红 林海生 秦小明 章超桦 出版年：2022
- 目的:研究牡蛎低分子肽(LOPs)对短期免疫抑制小鼠的免疫调节作用。方法:120只雄性KM小鼠按照体质量随机分为空白组、环磷酰胺模型组、乳清蛋白对照组及LOPs低、中、高剂量组。实验开始1~3 d,空白组每天腹腔注射生理...
- 关键词：牡蛎低分子肽 环磷酰胺 免疫抑制 免疫调节 被引量：0
- Inactivation of polyphenol oxidase from Pacific white shrimp by dense phase carbon dioxide
- INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIESZhang, Liang Liu, Shucheng Ji, Hongwu Zhang, Chaohua Deng, Chujin Cao, Wenhong Mao, Weijie Gao, Jialong 出版年：2011
- The inactivation of polyphenol oxidase (PPO) from Pacific white shrimp exposed to dense phase carbon dioxide (DPCD) treatment was investigated. PPO activity showed a dramatic loss at 4-25 MPa and 37 degrees C. At the low...
- 鲍鱼肌肉蛋白对Lewis肺癌化疗小鼠短期营养支持作用研究
- 《中国食品学报》任鼎鼎 郑惠娜 李晋祯 曹文红 林海生 秦小明 出版年：2022
- 目的:探讨鲍鱼肌肉蛋白对化疗肿瘤小鼠营养状况的影响。方法:构建Lewis肺癌化疗小鼠模型,给予鲍鱼肌肉蛋白作为营养支持,以体质量、肿瘤体积、脏器指数(脾脏指数和胸腺指数)以及血清中蛋白因子水平【白蛋白(ALB)、前白蛋白...
- 关键词：鲍鱼肌肉蛋白 营养支持 肺癌模型 化疗 被引量：0
