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Food Science of Animal Products最新文献

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Molecular docking and density functional theory (DFT) studies on the conversion of linoleic acid into fatty acid metabolites by Lactiplantibacillus plantarum 12-3 植物乳杆菌12-3亚油酸转化为脂肪酸代谢产物的分子对接与密度泛函理论研究
Food Science of Animal Products Pub Date : 2023-07-01 DOI: 10.26599/fsap.2023.9240024
T. Aziz, M. Naveed, M. A. Shabbir, A. Sarwar, Jasra Naseeb, Zhennai Yang
{"title":"Molecular docking and density functional theory (DFT) studies on the conversion of linoleic acid into fatty acid metabolites by \u0000 Lactiplantibacillus plantarum 12-3","authors":"T. Aziz, M. Naveed, M. A. Shabbir, A. Sarwar, Jasra Naseeb, Zhennai Yang","doi":"10.26599/fsap.2023.9240024","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240024","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"17 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121380581","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles 壳聚糖冰釉对冻融循环诱导鱼丸品质及肌原纤维蛋白结构的影响
Food Science of Animal Products Pub Date : 2023-07-01 DOI: 10.26599/fsap.2023.9240019
Xiaoxiang Yue, Fang Zhou, Nan Pan, Yihong Bao, Fangfei Li, Xiufang Xia
{"title":"Effect of ice glazing with chitosan on the quality and myofibrillar protein structure of fish balls induced by freeze-thaw cycles","authors":"Xiaoxiang Yue, Fang Zhou, Nan Pan, Yihong Bao, Fangfei Li, Xiufang Xia","doi":"10.26599/fsap.2023.9240019","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240019","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"52 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134303786","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Superheated steam cooking improved meat quality: evidenced by water status and protein degradation 过热蒸汽蒸煮改善了肉质:水分状态和蛋白质降解证明了这一点
Food Science of Animal Products Pub Date : 2023-07-01 DOI: 10.26599/fsap.2023.9240023
Jiajia Fang, Jiapeng Li, Junna Yang, Biao Qi, Y. Zhao, Chunjiang Zhang
{"title":"Superheated steam cooking improved meat quality: evidenced by water status and protein degradation","authors":"Jiajia Fang, Jiapeng Li, Junna Yang, Biao Qi, Y. Zhao, Chunjiang Zhang","doi":"10.26599/fsap.2023.9240023","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240023","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"47 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114836197","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly NaCl对猪皮果冻挥发性风味物质及水分分布的影响
Food Science of Animal Products Pub Date : 2023-07-01 DOI: 10.26599/fsap.2023.9240020
Yongzhao Bi, Songlei Wang, RuiMing Luo, Yongrui Wang, Fang Chen, Ye Sun
{"title":"Effect of NaCl on volatile flavor compounds and water distribution in pig skin jelly","authors":"Yongzhao Bi, Songlei Wang, RuiMing Luo, Yongrui Wang, Fang Chen, Ye Sun","doi":"10.26599/fsap.2023.9240020","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240020","url":null,"abstract":": The dynamic changes of key volatile compounds and water distribution in the pig skin jelly with different NaCl addition (0.0%, 0.5%, 1.0%, 2.0%, and 4.0%) were identified and analyzed. A total of 28 volatile compounds were identified in all samples of pig skin jelly. Compared with the sample without NaCl addition, aldehydes, alcohols and ketones were significantly increased in the pig skin jelly with NaCl addition. In addition, 12 key volatile flavor compounds, including hexanal, nonanal, octanal, ( E , E )-2,4-decadienal, ( E , Z )-2,6-nonadienal, ( E )-2-nonenal, ( E )-2-heptenal, ( E )-2-octenal, 1-hexanol, 2-ethyl-1-hexanol, 1-octen-3-ol and 2,3-octanedione were further identified. With the increase of NaCl concentration, the free water located in the intercellular space was transformed into immobilized water entrapped in the myofibrillar network, increasing the water-holding capacity of pig skin jelly. Correlation analysis showed that T 21 had strong negative correlations with ( E )-2-nonenal and 1-hexanol, T 22 had strong negative correlation with ( E , E )-2,4-decadienal, and positive with ( E , Z )-2,6-nonadienal and ( E )-2-heptenol, and T 23 had strong negative correlations with ( E , Z )-2,6-nonadienal and ( E )-2- heptenol. In conclusion, this study provides a reference for the utilization of pig by-product and salt reduction of Chinese meat products.","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"183 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116031470","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Antibacterial mechanisms, whole genome sequencing and potential functional prediction of Lactoplantibacillus plantarum L3 植物乳杆菌L3的抑菌机制、全基因组测序及潜在功能预测
Food Science of Animal Products Pub Date : 2023-06-26 DOI: 10.26599/fsap.2023.9240013
Hongyu Jin, Yuhan Wang, J. Kong, Xiao-Ying Han, Mengyang Li, Xiuliang Li, Qingshen Sun
{"title":"Antibacterial mechanisms, whole genome sequencing and potential functional prediction of Lactoplantibacillus plantarum L3","authors":"Hongyu Jin, Yuhan Wang, J. Kong, Xiao-Ying Han, Mengyang Li, Xiuliang Li, Qingshen Sun","doi":"10.26599/fsap.2023.9240013","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240013","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125200533","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
The immunomodulatory effect of milk-derived bioactive peptides on food allergy: a review 乳源性生物活性肽对食物过敏的免疫调节作用综述
Food Science of Animal Products Pub Date : 2023-06-01 DOI: 10.26599/fsap.2023.9240018
Fen-Fen Xie, Huming Shao, Jinyan Gao, Xuanyi Meng, Yong Wu, Hongbing Chen, Xin Li
{"title":"The immunomodulatory effect of milk-derived bioactive peptides on food allergy: a review","authors":"Fen-Fen Xie, Huming Shao, Jinyan Gao, Xuanyi Meng, Yong Wu, Hongbing Chen, Xin Li","doi":"10.26599/fsap.2023.9240018","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240018","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130285631","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Differences in proteomic and peptide profiles of whey protein by acid curd and enzyme curd process from bovine milk 乳酸凝乳和酶凝乳制备乳清蛋白的蛋白质组学和肽谱差异
Food Science of Animal Products Pub Date : 2023-06-01 DOI: 10.26599/fsap.2023.9240017
He Li, Zheng Li, Ying Ma
{"title":"Differences in proteomic and peptide profiles of whey protein by acid curd and enzyme curd process from bovine milk","authors":"He Li, Zheng Li, Ying Ma","doi":"10.26599/fsap.2023.9240017","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240017","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"2000 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116680431","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Determination of human milk oligosaccharides by porous graphite carbon adsorption coupled with high-performance liquid chromatography-mass spectrometry 多孔石墨碳吸附-高效液相色谱-质谱联用法测定人乳中的低聚糖
Food Science of Animal Products Pub Date : 2023-06-01 DOI: 10.26599/fsap.2023.9240016
Xiaoqian Chen, Wanfu He, Rui Fan, Tingting Liu, Libo Liu, Guofang Zhang, Reshetnik Ekaterina Ivanovna, Chun Li
{"title":"Determination of human milk oligosaccharides by porous graphite carbon adsorption coupled with high-performance liquid chromatography-mass spectrometry","authors":"Xiaoqian Chen, Wanfu He, Rui Fan, Tingting Liu, Libo Liu, Guofang Zhang, Reshetnik Ekaterina Ivanovna, Chun Li","doi":"10.26599/fsap.2023.9240016","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240016","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134418399","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Exploration on method of lyophilized Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham 植物乳杆菌SJ-4冻干方法及其在发酵里脊火腿中的种群演替模式探讨
Food Science of Animal Products Pub Date : 2023-05-01 DOI: 10.26599/fsap.2023.9240012
Jie Zhou, Linggao Liu, Hongying Li, Zhiqing Tian, Ying Zhou, Qiujin Zhu
{"title":"Exploration on method of lyophilized \u0000 Lactobacillus plantarum SJ-4 and its population succession pattern in fermented tenderloin ham","authors":"Jie Zhou, Linggao Liu, Hongying Li, Zhiqing Tian, Ying Zhou, Qiujin Zhu","doi":"10.26599/fsap.2023.9240012","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240012","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"36 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133711034","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Characterization of antibacterial activity of lytic bacteriophage PE-1 for biological control of Escherichia coli K88 in vitro 裂解噬菌体PE-1对大肠杆菌K88的体外抑菌活性研究
Food Science of Animal Products Pub Date : 2023-05-01 DOI: 10.26599/fsap.2023.9240014
P. Zhao, Xiangchen Meng
{"title":"Characterization of antibacterial activity of lytic bacteriophage PE-1 for biological control of \u0000 Escherichia coli K88 \u0000 in vitro","authors":"P. Zhao, Xiangchen Meng","doi":"10.26599/fsap.2023.9240014","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240014","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117189288","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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