全部文献期刊学位论文会议报纸专利标准年鉴图书|学者科研项目
中外文文献  中文文献  外文文献
作者:Dan Zhang , Wei Liu , Liang Li ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.271-277Springer
摘要:Abstract(#br)The primary purpose of this study was to analyze the ability of four peptidoglycan (PGN) from different lactic acid bacteria to bind acrylamide (AA) and to identify the binding mechanism. In this study, to clarify the possible binding interactions among AA and c...
作者:Junqiao Wang , Shaoping Nie , Lijiao Kan ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.55-62Springer
摘要:Abstract(#br)Four polysaccharides (named as P1, P2, and P3 from three natural Cordyceps sinensis and P4 from cultured C. sinensis ) were obtained by hot-water extraction and ethanol precipitation and their structural characteristics as well as antioxidant potentials were com...
作者:Duran Özkök , Sibel Silici
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.201-206Springer
摘要:Abstract(#br)In this study, the total phenolic content (TPC), antioxidant activity, and free radical scavenging activities (FRSA) of 70 samples comprising honeybee products (honey, pollen, royal jelly, and propolis) and their mixtures were determined. The TPC was determined ...
作者:Meishan Li , Gwi Yeong Jang , Sang Hoon Lee ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.97-103Springer
摘要:Abstract(#br)The functional components of leaves and stalks from 14 sweet potato cultivars were investigated by determining lutein, β-carotene, chlorophyll, tannin and phenolic acid contents. It was found that the contents of the functional components in different cultivars ...
作者:Hee-Jung Jung , Hyun-Wook Choi , Byung-Yong Kim ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.129-134Springer
摘要:Abstract(#br)Effects of milling methods and organic acids treatments on rheological properties of rice flour were investigated. The average particle-size of wet-milled rice flour was lower and showed lower pasting temperature, peak viscosity, and storage modulus values than those...
作者:Xiao-Ling Zheng , Zhi-Qiang Xiong , Jie-Qun Wu
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.167-171Springer
摘要:Abstract(#br)Detection of the number of vegetative cells and endospores is necessary for quality control during the production of orally administered probiotic Bacillus licheniformis -containing tablets (BCT). However, there is no standard method for the rapid detection of vegeta...
作者:Tae Joung Ha , Myoung-Hee Lee , Woo Duck Seo ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.71-78Springer
摘要:Abstract(#br)The present study is the first to investigate the germination properties regarding phytochemicals, amino acids, total phenolics, and antioxidant capacities of white and black sesame seeds. Nutritional components and antioxidant effects showed considerable differ...
作者:Seok-Cheol Cho , Hyosung Lee , Bu Young Choi
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.1-13Springer
摘要:Abstract(#br)The quest for developing anticancer principles from natural sources has a long historical track record and remarkable success stories. The pungent principle of hot chili pepper, capsaicin, has been a subject of research for anticancer drug discovery for more than thr...
作者:Yeaji Park , Jeehye Sung , Jinwoo Yang ...
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.263-269Springer
摘要:Abstract(#br)This study aimed to determine the lipid-lowering effect of esculetin (6,7-dihydroxycoumarin), a coumarin derivative, using a cell model of steatosis induced by a mixture of free fatty acids (FFAs). Esculetin dose-dependently inhibited intracellular lipid accumulation...
作者:Young-A Kim , Su-Jung In , Jeonghae Rho
来源:[J].Food Science and Biotechnology(IF 0.695), 2017, Vol.26 (1), pp.21-28Springer
摘要:Abstract(#br)Minor grains and their germinated shoots such as buckwheat, Job's tears, and mungbean have diverse bioactive functionalities. In this study, the flours of grains and germinated grains were added to Korean rice cakes, known as Seolgitteok , and the effects on pro...

我们正在为您处理中,这可能需要一些时间,请稍等。

资源合作:cnki.scholar@cnki.net, +86-10-82896619   意见反馈:scholar@cnki.net

×