期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2022; 60 (4)
Research background. Sparassis latifolia polysaccharides can regulate lipids and cholesterol in serum and liver. However, little is known about the re......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2022; 60 (3)
Research background. Anthocyanins possess valuable health-promoting activities with significant health benefits for humans. However, their instability......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2021; 59 (1)
Research background. Sorghum bran, although considered as an agricultural waste, is an abundant source of various bioactive compounds. These bioactive......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2020; 58 (3)
Research background. Depression has become a global threat to human health. In order to solve it, researchers have conducted multi-faceted studies inc......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2020; 58 (4)
Research background. Non-alcoholic steatohepatitis is a potentially progressive hepatic disorder that can lead to end-stage liver disease and hepatoce......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2020; 58 (4)
Research background. Polysaccharides isolated from plants, fungi and bacteria are associated with immunomodulatory effects. Chickpea hull, which is re......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2019; 57 (2)
In this study, a novel type of multi-armed polymer (poyltehylene glycol, PEG) magnetic graphene oxide (GO) composite (GO@Fe3O4@6arm-PEG-NH2) has been ......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2019; 57 (3)
Excessive intake of beer could increase serum uric acid levels, leading to high risk of gout, which was previously attributed to high purine content i......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2019; 57 (3)
Curcumin is an active ingredient with multiple functions, but its application is often restricted due to its poor water solubility, weak stability, an......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
L-Cysteine sulfinate decarboxylase (CSD, EC 4.1.1.29), the rate-limiting enzyme in taurine synthesis pathway, catalyzes L-cysteine sulfinic acid to fo......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
It is widely accepted that features such as pI, length, molecular mass and amino acid (AA) sequence have a significant influence on protein solubility......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
The aim of the present study is to develop a good initial composting mix using a bacterial consortium and 2% lime for effective co-composting of food ......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
A mixture of air-dried corn stover and cabbage waste was ensiled to preserve lignocellulosic biomass for use as biofuel. Furthermore, the effects of d......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
This work aims at developing a process of microencapsulation of algal oil containing >= 40 % docosahexaenoic acid (DHA) using spray drying technolo......
期刊： FOOD TECHNOLOGY AND BIOTECHNOLOGY, 2018; 56 (1)
To improve the properties of alpha-amylase from Bacillus stearothermophilus (AmyS), a deletion mutant AmyS Delta R179-G180 was constructed by deleting......
