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9 Result(s)

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  1. No Access

    Article

    Detection of 5-hydroxymethyl-2-furfural Levels in Selected Chinese Foods by Ultra-High-Performance Liquid Chromatograph Analytical Method

    In this study, an ultra-high-performance liquid chromatography method was developed to detection the levels of 5-hydroxymethyl-2-furfural (HMF) in 227 selected food products obtained from the Chinese markets. ...

    Huanjie Zhang, Lu Wei, **gbo Liu, Songyi Lin, Yuan Yuan in Food Analytical Methods (2014)

  2. No Access

    Article

    Analysis of DPPH inhibition and structure change of corn peptides treated by pulsed electric field technology

    In this study, the effects on antioxidant activity and structure change of corn peptides (CPS) with 10 to 30 kDa molecular weight (MW) treated by pulsed electric field (PEF) technology were investigated. 2, 2–...

    Ke Wang, Ying Wang, Songyi Lin, Xuye Liu… in Journal of Food Science and Technology (2015)

  3. No Access

    Article

    Identification of key volatiles responsible for aroma changes of egg white antioxidant peptides during storage by HS-SPME-GC-MS and sensory evaluation

    The present study detects the volatiles of egg white antioxidant peptides (EWAPs) with molecular weight range from 1 to 3 kDa and identifies the key volatiles responsible for the aroma changes under different ...

    **ngfang Li, Ruiwen Yang, Songyi Lin… in Journal of Food Measurement and Characteri… (2017)

  4. No Access

    Article

    Effect of different amino acid composition on hygroscopicity of two antioxidant pentapeptide powders from soybean protein by DVS and LF-NMR

    In order to evaluate the effect of amino acid composition on hygroscopicity, this study investigated different adsorbed water mobility and distribution of two soybean antioxidant pentapeptides, Ser-His-Cys-Met...

    Peiyu Xue, Sheng Cheng, Zhenyu Wang… in Journal of Food Measurement and Characteri… (2017)

  5. No Access

    Article

    Validation of Steric Configuration Changes Induced by a Pulsed Electric Field Treatment as the Mechanism for the Antioxidant Activity Enhancement of a Peptide

    In this study, PEF-induced steric configuration changes of the peptide Lys-Asp-His-Cys-His (KDHCH), proposed as the mechanism for its antioxidant activity enhancement induced by PEF treatments, were investigat...

    Rong Liang, Sheng Cheng, Songyi Lin, Yifei Dong… in Food and Bioprocess Technology (2021)

  6. No Access

    Article

    Characterization of a synergistic antioxidant synthetic peptide from sea cucumber and pine nut

    We compared antioxidant activity of the synthetic peptide Val-Leu-Leu-Tyr-Gln-Asp-His-Cys-His (VLLYQDHCH), sea cucumber peptide Val-Leu-Leu-Tyr (VLLY) and pine seed peptide Gln-Asp-His-Cys-His (QDHCH). The str...

    Yifei Dong, Liangzi Sun, Cong Ma, Simin Zhang… in Journal of Food Science and Technology (2022)

  7. No Access

    Article

    Physicochemical and functional properties of egg white peptide powders under different storage conditions

    This study aims to evaluate the effects of different storage conditions (temperature and relative humidity) on the physicochemical and functional properties of egg white peptide powders (EWPPs). The samples (E...

    Yali Yu, Shiyao Guan, **ngfang Li, Bingyu Sun… in Journal of Food Science and Technology (2023)

  8. No Access

    Article

    Inhibition of undesirable flavor compounds and lipid oxidation in infant nutrition powder using kiwifruit powder, orange powder and quinoa flour-based formulations

    Flavor plays an essential role in the sensory and consumer acceptance of complementary food products for infants and young children. To improve the quality of infant complementary food nutrition powder, the vo...

    Yuanhong Gao, Libo Qi, Chunyan Zhu… in Journal of Food Measurement and Characteri… (2024)

  9. No Access

    Article

    A review of heterocyclic aromatic amines in cooked meat: generation pathways and mitigation mechanism by natural exogenous additives

    Heterocyclic aromatic amines (HAAs) are a class of carcinogenic substances formed during thermal processing of meat foods. Natural exogenous additives have been widely used in the food processing industry due ...

    Junbo Chu, Yi Yuan, Songyi Lin, **nyan Wang… in Journal of Food Measurement and Characteri… (2024)