云南高校图书馆联盟文献共享服务平台- Food Materials Research

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Safety control of waste cooking oil:transforming hazard into multifarious products with available pre-treatment processes: 《Food Materials Research》2022年第1期1-11,共11页Wei Han Foo Sherlyn Sze Ning Koay Doris Ying Ying Tang Wen Yi Chia Kit Wayne Chew Pau Loke Show; supported by Xiamen University Malaysia Research Fund (Grant number:XMUMRF/2021-C7/IENG/0033)and Hengyuan International Sdn.Bhd.; The increase in worldwide vegetable oil consumption has produced a large increase in hazardous waste cooking oil(WCO)production.The improper disposal of WCO has been a significant problem from both an environmental an...; 关键词：COOKING MOISTURE refined

Interaction between polyphenols and amyloids:from the view of prevention of protein misfolding disorders related diseases: 《Food Materials Research》2022年第1期12-26,共15页Chengcheng Ruan Junhao Kong Xiaoqian He Bing Hu Xiaoxiong Zeng; funded by the National Natural Science Foundation of China (No.31901760,No.31871843);the Natural Science Foundation of Jiangsu Province—Distinguished Youth Foundation (BK20200022);the Natural Science Foundation of Jiangsu Province—Youth Foundation (BK20190530);Jiangsu Agricultural Science and Technology Innovation Fund (CX (21)3040);Laboratory of Lingnan Modern Agriculture Project (NZ2021034);the Fundamental Research Funds for the Central Universities,China (KJJQ202102,KYDZ201903);a Project Funded by the Priority Academic Program Development of Jiangsu Higher Education Institutions.; Amyloid is the term usually used to describe a particular type of elongated,unbranched protein fibril with cross-β-sheet characteristics,formed through the ordered aggregation of peptides or denatured proteins.Amyloi...; 关键词：INTERACTION properties AGGREGATION

Hydrogen sulfide:a luminous future in the postharvest preservation of fruits and vegetables: 《Food Materials Research》2022年第1期27-37,共11页Ya-Qin Zhao Liang-Yi Zhao Shun-Qing Hu Yuan-Yuan Hou Yong-Hua Zheng Peng Jin; supported by the National Natural Science Foundation of China (31972125,32172265)。; Hydrogen sulfide(H_(2)S)has emerged as a signaling molecule that plays a crucial role in the postharvest preservation of fruits and vegetables.This review summarizes the various functions of H_(2)S such as delaying ri...; 关键词：SULFIDE LUMINOUS SYNERGISTIC

Protein S-nitrosylation regulates the energy metabolism of early postmortem pork using the in vitro model: 《Food Materials Research》2022年第1期38-45,共8页Wenwei Lu Qin Hou Wangang Zhang; supported by National Natural Science Foundation of China (Grant No:31871827);China Agriculture Research System of MOF and MARA (CARS-35);the Earmarked Fund for Jiangsu Agricultural Industry Technology System (JATS (2020)425).; This research aimed to investigate the regulation of energy metabolism by protein S-nitrosylation utilizing the in vitro muscle glycolysis model.Longissimus thoracis(LT)muscles homogenates were treated with nitric oxi...; 关键词：METABOLISM POSTMORTEM TREATMENT

Noxious substance content of vegetables grown in urban and peri-urban areas: 《Food Materials Research》2022年第1期46-58,共13页Yohannes Gelaye; Ethiopians are increasingly moving from the countryside to cities,accelerating the process of urban growth.Vegetables are a vital part of overall nutrition because they comprise carbohydrates,proteins,and minerals.Suc...; 关键词：CROPS CONTENT VEGETABLES

Effect of the addition of beeswax on the gel properties and microstructure of white mushroom powder-based hybrid gelator system for 3D food printing: 《Food Materials Research》2022年第1期59-65,共7页Kunpeng Xiao Leiqing Pan Kang Tu; Using white mushroom powder as a raw material,this study proposes a new strategy to apply it to 3D food printing and improve its printing application.The effects of beeswax-gelatin-carrageenan hybrid gelator on the ge...; 关键词：PRINTING WHITE POWDER

A comparison of hepatic lipid metabolism and fatty acid composition in muscle between Duroc×Landrace×Yorkshire and Tibetan pigs from three regions: 《Food Materials Research》2022年第1期66-73,共8页Zhikang Yin Fan Liu Xuedong Gu Li Zhang Yuan Ma Miao Zhang Hui Liu Jing Yan Chunbao Li; funded by the Ministry of Finance and Ministry of Agriculture and Rural Affairs (CARS-35);Jiangsu Innovative Group of Meat Nutrition,Health and Biotechnology.; Qinghai-Tibet plateau with an average altitude above 4,000 m provides favorable conditions for Tibetan pigs that may have different meat quality from other pig breeds.This study was designed to compare the differences...; 关键词：TIBETAN metabolism PIGS

Use of NMR relaxometry for determination of meat properties:a brief review: 《Food Materials Research》2022年第1期74-81,共8页Muhammad Ammar Khan Baila Ahmad Asghar Ali Kamboh Zahida Qadeer; Pakistan Science Foundation for granting the project PSF/NSLP/P-IU (837)for promoting scientific effort in the department of Food Science&Technology,Faculty of Agriculture&Environment,The Islamia University of Bahawalpur,Pakistan.; Nuclear magnetic resonance spectroscopy(NMR)is a non-destructive and rapid meat analytical technique.Since meat has high proton content,the quality of fresh meat can be assessed by exciting proton spin using NMR labor...; 关键词：technique NMR DETERMINATION

The Association between Vitamin D and Hashimoto Thyroiditis:An Upto-date Systematic Review and Meta-analysis: 《Food Materials Research》2022年第1期82-91,共10页Zhengrong Liu Linfei Feng Yanfang He Sijie Yuan Chao Xu; The objective of the surrent study was to summarize the up-to-date studies to investigate the relationship between vitamin D and Hashimoto thyroiditis(HT).An online search of English and Chinese databases was performe...; 关键词：25(OH)D_(3) VITAMIN INSUFFICIENCY

Recent progress of fat reduction strategies for emulsion type meat products: 《Food Materials Research》2022年第1期92-101,共10页Haozhen Zhang Weiyi Zhang Xianming Zeng Xue Zhao Xinglian Xu; supported by Natural Science Foundation of Jiangsu Province of China (BK20210405);the China Postdoctoral Science Foundation (2021M690080);the Fundamental Research Funds for the Central Universities (KYZ202109);the Priority Academic Program Development of Jiangsu Higher Education Institution (PAPD).; With the continuous improvement of living standards,people’s demand for meat products is increasing.However,the high fat content in traditional meat products will result in additional chronic diseases,causing harm to...; 关键词：gained EMULSION TECHNOLOGICAL

《Food Materials Research》