Effect of cooking conditions on sea urchin dumplings DOI

Jia-bo Huang,

N. Wang, Zhiyuan Song

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 468, P. 142482 - 142482

Published: Dec. 14, 2024

Language: Английский

Interactions of Black Carrot Concentrate Powder as a Natural Coloring Agent With Gelatine and Sucrose in Model Gummy Samples DOI Creative Commons
İlyas Atalar, Banu Özen, Derya Genç Polat

et al.

LWT, Journal Year: 2025, Volume and Issue: 218, P. 117443 - 117443

Published: Feb. 1, 2025

Language: Английский

Citations

0
Biosynthesis of nonnutritive monosaccharide d‐allulose by metabolically engineered Escherichia coli from nutritive disaccharide sucrose DOI

Lingjie Zheng,

Weixiang Chen,

Shang‐He Zheng

et al.

Biotechnology and Bioengineering, Journal Year: 2024, Volume and Issue: unknown

Published: Sept. 11, 2024

Abstract Sucrose is a commonly utilized nutritive sweetener in food and beverages due to its abundance nature low production costs. However, excessive intake of sucrose increases the risk metabolic disorders, including diabetes obesity. Therefore, there growing demand for development nonnutritive sweeteners with almost no calories. d ‐Allulose an ultra‐low‐calorie, rare six‐carbon monosaccharide high sweetness, making it ideal alternative sucrose. In this study, we developed cell factory ‐allulose from using Escherichia coli JM109 (DE3) as chassis host. The genes cscA , cscB cscK alsE a6PP were co‐expressed construction synthesis pathway. Then, introduction ptsG‐F knockout ptsG fruA ptsI ptsH reprogram sugar transport pathways resulted improvement substrate utilization. Next, carbon fluxes Embden‐Meyerhof‐Parnas pentose phosphate regulated by inactivation pfkA zwf achieving increase titer yield 154.2% 161.1%, respectively. Finally, scaled‐up fermentation was performed 5 L fermenter. reached 11.15 g/L, 0.208 g/g on

Language: Английский

Citations

2
Effect of superheated steam on Maillard reaction products, digestibility, and antioxidant activity in β-Lactoglobulin-glucose system DOI

Wen‐Mei Chen,

Yang Wang, Xumei Wang

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: unknown, P. 138514 - 138514

Published: Dec. 1, 2024

Language: Английский

Citations

2
The effects of D-allulose on the gelatinization and gelling properties of wheat starch DOI
Zhiqi Wang, Jing Lv,

Diandong Xie

et al.

International Journal of Biological Macromolecules, Journal Year: 2024, Volume and Issue: 282, P. 137326 - 137326

Published: Nov. 6, 2024

Language: Английский

Citations

1
Effect of cooking conditions on sea urchin dumplings DOI

Jia-bo Huang,

N. Wang, Zhiyuan Song

et al.

Food Chemistry, Journal Year: 2024, Volume and Issue: 468, P. 142482 - 142482

Published: Dec. 14, 2024

Language: Английский

Citations

0