Controlling strategies of methanol generation in fermented fruit wine: Pathways, advances, and applications
J Shen, W Huang, Y You, J Zhan - Comprehensive Reviews in …, 2024 - Wiley Online Library
Methanol is widely existed in fermented fruit wines (FFWs), and the concentration is
excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and …
excessive at times due to inappropriate fermentation conditions. Methanol is neurotoxic, and …
Structural characterization and immunoregulatory mechanism of a low-molecular-weight polysaccharide from lotus root
Y Sun, M Zhang, X Jiang, K Peng, Y Yi, Y Meng… - International Journal of …, 2024 - Elsevier
The extraction of polysaccharide from lotus root was highly homogenized, and the structure
of the polysaccharide was not clear. Herein, we report a hot water method combined with α …
of the polysaccharide was not clear. Herein, we report a hot water method combined with α …
[HTML][HTML] Effect of different pectin sources and structures on the stability of cyanidin-3-O-glucoside (C3G)
The physicochemical properties of cyanidin-3-O-glucoside (C3G) were investigated after
binding with pectin from different sources (apple and peach) and fractions (water-soluble …
binding with pectin from different sources (apple and peach) and fractions (water-soluble …
Unlocking the potential of Garcinia atroviridis fruit polysaccharides: A synergistic approach for obesity and hypertension management
The potential of Garcinia atroviridis fruit polysaccharides (GAP) in inhibiting lipase and
angiotensin converting enzyme was investigated. The GAP was initially optimized using …
angiotensin converting enzyme was investigated. The GAP was initially optimized using …
Fine structural characteristics of pectin are associated with in vitro carotenoid bioaccessibility in juices
This study aims to investigate the impact of high-pressure homogenization (HPH) on the fine
structure of pectin, and further investigate the relationships between the fine structure of …
structure of pectin, and further investigate the relationships between the fine structure of …
Investigating the matrix effect of high/low methoxyl pectins on typical aroma of apple juice using HS-SPME-GC–MS and NMR analysis
WQ Li, H Liu, YR Guo, XY Wang, PT Zhao - Food Chemistry, 2025 - Elsevier
Aroma quality is a key focus for apple juice producers and consumers alike. This study
explored how pectin affects aroma release in apple juices. Initially, study selected 14 typical …
explored how pectin affects aroma release in apple juices. Initially, study selected 14 typical …