Effect of cooking conditions on sea urchin dumplings DOI

Jia-bo Huang,

N. Wang, Zhiyuan Song

и другие.

Food Chemistry, Год журнала: 2024, Номер 468, С. 142482 - 142482

Опубликована: Дек. 14, 2024

Язык: 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

и другие.

LWT, Год журнала: 2025, Номер 218, С. 117443 - 117443

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

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

Lingjie Zheng,

Weixiang Chen,

Shang‐He Zheng

и другие.

Biotechnology and Bioengineering, Год журнала: 2024, Номер unknown

Опубликована: Сен. 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

Язык: Английский

Процитировано

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

и другие.

International Journal of Biological Macromolecules, Год журнала: 2024, Номер unknown, С. 138514 - 138514

Опубликована: Дек. 1, 2024

Язык: Английский

Процитировано

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

Diandong Xie

и другие.

International Journal of Biological Macromolecules, Год журнала: 2024, Номер 282, С. 137326 - 137326

Опубликована: Ноя. 6, 2024

Язык: Английский

Процитировано

1
Effect of cooking conditions on sea urchin dumplings DOI

Jia-bo Huang,

N. Wang, Zhiyuan Song

и другие.

Food Chemistry, Год журнала: 2024, Номер 468, С. 142482 - 142482

Опубликована: Дек. 14, 2024

Язык: Английский

Процитировано

0