Effect on purine releasement of Lentinus edodes by different food ...
2022年3月3日 · Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying, sun-drying on purine contents of LE by using acidolysis and HPLC.
The improvement effects of Lentinus edodes powder marination …
2024年6月30日 · Lentinus edodes powder (LEP) marination improved chicken patties’ color and texture. LEP marination could prevent lipid oxidation and cause volatile flavor variation. Hexanal, 1,2,4-trithiolane and 1-hexanol were key differential odorants of samples. Moderate LEP marination promoted protein oxidation and enhanced saltiness and umami.
Effect of Frying Temperatures and Times on the Quality and …
2024年12月25日 · Maintaining a moisture content of 13% improves storage stability and quality of dried LE, since it reduces the rate of physical and chemical changes. Therefore, frying at 160–200 °C for 2–3 min is recommended for achieving optimal sensory and moisture balance in fried LE.
List of dried foods - Wikipedia
Food drying is a method of food preservation that works by removing water from the food, which inhibits the growth of bacteria and has been practiced worldwide since ancient times to preserve food.
Effect on purine releasement of Lentinus edodes by different food ...
2022年2月1日 · Here, we first compared 3 drying techniques, including roast-drying, freeze-drying, sun-drying on purine contents of LE by using acidolysis and HPLC. It showed that adenine decreased...
Effect on purine releasement of Lentinus edodes by different food ...
Lentinus edodes (LE) is very popular in the world and also considered as high purine food. However, few focuses on purine types and its change during food processing. Here, we first compared 3 drying techniques, including roast-drying, freeze-drying, sun-drying on purine contents of LE by using acidolysis and HPLC.
Physicochemical, sensory, and antioxidant characteristics of stirred ...
In dried LE, volatile sulfur–containing compounds, eight‐carbon compounds, and aldehydes had great contributions to its distinctive flavor (Lu, Hou, et al., 2022), and LES were rich in tasty components, including soluble sugars, free amino acids, 5′‐nucleotides, and organic acids, which contributed to a variety of taste, such as sweet ...
Tuan Quoc Le - Google Scholar
TQ Le, S Songsermpong, P Rumpagaporn, A Suwanagul, S Wallapa. Australian Journal of Crop Science 8 (9), 1348-1358, 2014. 39: ... Drying characteristics of cooked jasmine brown rice and true densities of dried products. TQ Le, W Jittanit. Agriculture and …
Gromwell (Lithospermum erythrorhizon) Supplementation …
2013年1月2日 · We have previously reported that dietary gromwell (Lithospermum erythrorhizon; LE) prevents the development of atopic dermatitis (AD) with increased epidermal levels of total ceramide (Cer), the major lipid maintaining epidermal barrier. In this study, we investigated whether the increased level of total Cer induced by dietary LE would be ...
Effect of the combination of Lithospermum erythrorhizon and …
2024年9月30日 · Dried roots of Lithospermum erythrorhizon Siebold et Zuccarini (LE) have been used in traditional medicine for centuries in Korea, China, and Japan for the treatment of sore throats and burns, and are used as a traditional Korean distilled liquor, Jindo Hongju .