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12 Result(s)

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  1. No Access

    Article

    Flavor, antimicrobial activity and physical properties of gelatin film incorporated with of ginger essential oil

    Adding essential oil into the gelatin-based film can enhance the antibacterial activity of the film, but excessive amounts of addition will bring the film an unpleasant flavor and reduce its mechanical perform...

    **n Li, Zong-Cai Tu, **ao-Mei Sha, Yun-Hua Ye… in Journal of Food Science and Technology (2022)

  2. No Access

    Article

    Association of altered serum acylcarnitine levels in early pregnancy and risk of gestational diabetes mellitus

    Gestational diabetes mellitus (GDM) is a high-prevalence disease and diagnosed in middle pregnancy. Acylcarnitines are a series of fatty acid esters of carnitine and play important roles in fatty acid and carb...

    Hongzhi Zhao, Han Li, Yuanyuan Zheng, Lin Zhu, **g Fang… in Science China Chemistry (2020)

  3. Article

    Open Access

    Characterization and quantification of flavonoids and saponins in adzuki bean (Vigna angularis L.) by HPLC–DAD–ESI–MSn analysis

    Bioactive activities of adzuki bean have been widely reported, however, the phytochemical information of adzuki bean is incomplete. The aim of this study was to characterize and quantify flavonoids and saponin...

    Rui Liu, Zongwei Cai, Baojun Xu in Chemistry Central Journal (2017)

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  4. No Access

    Article

    Comparison of rheological behaviors and nanostructure of bighead carp scales gelatin modified by different modification methods

    In this study, microbial transglutaminase (MTGase) and pectin were compared to modify bighead carp (Hypophthalmichthys nobilis) scale gelatin. The functional properties of modified fish scales gelatin (FSG) were ...

    Tao Huang, Zong-Cai Tu, Hui Wang, Wei Liu… in Journal of Food Science and Technology (2017)

  5. No Access

    Article

    The effect of ginger and garlic addition during cooking on the volatile profile of grass carp (Ctenopharyngodon idella) soup

    Ginger and garlic have long been used in Asian countries to enhance the flavor and to neutralize any unpleasant odors present in fish soup. The purpose of this study was to evaluate the change in the amount of...

    **-lin Li, Zong-cai Tu, Lu Zhang, … in Journal of Food Science and Technology (2016)

  6. No Access

    Article

    The adsorption of lead(II) ions by dynamic high pressure micro-fluidization treated insoluble soybean dietary fiber

    Insoluble dietary fiber from soybean residue (SIDF) was treated with dynamic high-pressure microfluidization (DHPM) and used as adsorbent for Pb(II) ion. The effects of pressure on the Pb(II) adsorption capaci...

    Hui Wang, Tao Huang, Zong - cai Tu… in Journal of Food Science and Technology (2016)

  7. No Access

    Article

    Quality evaluation of peony seed oil spray-dried in different combinations of wall materials during encapsulation and storage

    This study aimed at evaluating the performance of peony seed oil microencapsulated by spray drying during encapsulation and storage. Four different combinations of gum arabic (GA), corn syrup (CS), whey protei...

    Yan Shi, Shu-jie Wang, Zong-cai Tu, Hui Wang… in Journal of Food Science and Technology (2016)

  8. No Access

    Article

    Risk assessment of dietary exposure to PCDD/Fs, DL-PCBs and NDL-PCBs of Hong Kong resident

    Concentrations of PCDD/Fs, dioxin-like PCBs as well as six indicator PCBs were determined in animal origin foods collected from Hong Kong retail market during 2008–2010. The dietary intake of an average Hong K...

    Weiguang Xu, Zongwei Cai in Science China Chemistry (2015)

  9. No Access

    Article

    Functional properties and structure changes of soybean protein isolate after subcritical water treatment

    Subcritical water is an emerging method in food industry. In this study, soybean protein isolate (SPI) was treated by subcritical water (SBW) at various temperatures (0, 120, 160, 200 °C) for 20 min. The chang...

    Qiu-Ting Zhang, Zong-Cai Tu, Hui Wang… in Journal of Food Science and Technology (2015)

  10. No Access

    Article

    Physico-chemical properties of gelatin from bighead carp (Hypophthalmichthys nobilis) scales by ultrasound-assisted extraction

    In this study, gelatin was extracted from bighead carp (Hypophthalmichthys nobilis) scales by water bath (WB) and ultrasound bath (UB) at 60 °C for 1 h, 3 h and 5 h, named WB1, WB3, WB5, UB1, UB3 and UB5, resp...

    Zong-cai Tu, Tao Huang, Hui Wang, **ao-mei Sha… in Journal of Food Science and Technology (2015)

  11. No Access

    Article

    Microwave heating enhances antioxidant and emulsifying activities of ovalbumin glycated with glucose in solid-state

    The aim of this study was to characterize the properties of ovalbumin (OVA) after glycated with glucose under microwave heating. For this purpose, microwave at 480 and 640 W power levels were used for heating ...

    Zong-cai Tu, Yue-ming Hu, Hui Wang… in Journal of Food Science and Technology (2015)

  12. No Access

    Article

    Recent progress in quantitative analysis of DNA adducts of nephrotoxin aristolochic acid

    Aristolochic acid (AA), a mixture of structure-related nitrophenanthrene carboxylic acid derivatives derived from Aristolochia spp, is associated with nephrotoxin and carcinogen. AA-DNA adducts induced by reducti...

    Hao Yue, Wan Chan, KongJie Yu, Lin Guo, Ning Liu… in Science in China Series B: Chemistry (2009)