Cargando…

Colloidal Particles in Tuna Head Soup: Chemical Localization, Structural Change, and Antioxidant Property

In this work, chemical localization, structural changes, and antioxidant properties of tuna colloidal particles (TCPs) in boiling tuna head soup were examined. The results demonstrated that TCPs might be core–shell colloidal spherical structures. The hydrophobic core consisted of triglycerides and c...

Descripción completa

Detalles Bibliográficos
Autores principales:	Ma, Chenchen, Liu, Pingping, Tao, Ningping, Wang, Xichang, Deng, Shanggui
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2021
Materias:	Nutrition
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8039311/ https://www.ncbi.nlm.nih.gov/pubmed/33855041 http://dx.doi.org/10.3389/fnut.2021.638390

Ejemplares similares

Effects of Salt and Homogenization Processing on the Gastrointestinal Fate of Micro/Nano-Sized Colloidal Particles in Bigeye Tuna (Thunnus obesusis) Head Soup: In vitro Digestion Study
por: Lin, Liu, et al.
Publicado: (2022)

Effect of big eye tuna (Thunnus obesus) head soup with different colloidal particle size on TG and TC deposition in FFA‐exposed HepG2 cells
por: Zhang, Jing, et al.
Publicado: (2020)

Physical properties, chemical composition, and nutritional evaluation of common salad dressings
por: Yin, Mingyu, et al.
Publicado: (2022)

Effects of various logistics packaging on the quality and microbial variation of bigeye tuna (Thunnus obesus)
por: Cheng, Zhizhen, et al.
Publicado: (2022)

Assessment of lipid composition and eicosapentaenoic acid/docosahexaenoic acid bioavailability in fish oil obtained through different enrichment methods
por: Song, Rongzhen, et al.
Publicado: (2023)

Comparison of the Fatty Acid and Triglyceride Profiles of Big Eye Tuna (Thunnus obesus), Atlantic salmon (Salmo salar) and Bighead Carp (Aristichthysnobilis) Heads
por: Zhang, Jing, et al.
Publicado: (2019)

Effects of different boiling processes on chemical compositions of Lilii Bulbus soup
por: He, Guowei, et al.
Publicado: (2022)

Effects of post-fermentation on the flavor compounds formation in red sour soup
por: Zhou, Xiaojie, et al.
Publicado: (2022)

Effect of Salt Addition Time on the Nutritional Profile of Thunnus obesus Head Soup and the Formation of Micro/Nano-Sized Particle Structure
por: Fan, Xinyi, et al.
Publicado: (2019)

Effect of β-cyclodextrin deodorization on the volatile chemicals and functional properties of three types of gelatins
por: Yang, Lili, et al.
Publicado: (2022)

Colloidal Nanoparticles Isolated from Duck Soup Exhibit Antioxidant Effect on Macrophages and Enterocytes
por: Xu, Ligen, et al.
Publicado: (2023)

Analysis of factors related to browning of red sour soup during fermentation
por: Liu, Zhiqi, et al.
Publicado: (2023)

Hydroxyapatite From the Skull of Tuna (Thunnus obesus) Head Combined With Chitosan to Restore Locomotive Function After Spinal Cord Injury
por: Ma, Chen-chen, et al.
Publicado: (2021)

Effect of cooking modes on quality and flavor characteristic in Clitocybe squamulose chicken soup
por: Lai, Jing, et al.
Publicado: (2022)

The effect of heating method on the gel structures and properties of surimi prepared from Bombay duck (Harpadon nehereus)
por: Li, Mingao, et al.
Publicado: (2022)

Small Peptides Isolated from Enzymatic Hydrolyzate of Pneumatophorus japonicus Bone Promote Sleep by Regulating Circadian Rhythms
por: Wang, Junbao, et al.
Publicado: (2023)

Integrative proteomics and metabolomics of Guizhou Miao Sour Soup affecting simple obese rats
por: Yuan, Qin, et al.
Publicado: (2022)

Twelve Antioxidant Peptides From Protein Hydrolysate of Skipjack Tuna (Katsuwonus pelamis) Roe Prepared by Flavourzyme: Purification, Sequence Identification, and Activity Evaluation
por: Wang, Jiao, et al.
Publicado: (2022)

Chemical Compositions and Antioxidant Properties of Orange Fleshed Sweet Potato Leaves and the Consumer Acceptability in Vegetable Soup
por: Omoba, Olufunmilayo Sade, et al.
Publicado: (2020)

Nanoparticles Isolated From Porcine Bone Soup Ameliorated Dextran Sulfate Sodium-Induced Colitis and Regulated Gut Microbiota in Mice
por: Wang, Huiqin, et al.
Publicado: (2022)

Novel angiotensin-converting enzyme inhibitory peptides from tuna byproducts—milts: Preparation, characterization, molecular docking study, and antioxidant function on H(2)O(2)-damaged human umbilical vein endothelial cells
por: Suo, Shi-Kun, et al.
Publicado: (2022)

Characterization and Application in Packaging Grease of Gelatin–Sodium Alginate Edible Films Cross-Linked by Pullulan
por: Li, Shuo, et al.
Publicado: (2022)

Enzymatic Hydrolysis of Broken Rice Protein: Antioxidant Activities by Chemical and Cellular Antioxidant Methods
por: Ren, Likun, et al.
Publicado: (2021)

Physicochemical, Nutritional, and Antioxidant Properties in Seven Sweet Potato Flours
por: Zhang, Lin, et al.
Publicado: (2022)

Effect of freezing-thawing on the quality changes of large yellow croaker treated by low-salt soaking during frozen storage
por: Bao, Hongli, et al.
Publicado: (2023)

Preparation, Characterization, and Cytoprotective Effects on HUVECs of Fourteen Novel Angiotensin-I-Converting Enzyme Inhibitory Peptides From Protein Hydrolysate of Tuna Processing By-Products
por: Qiao, Qian-Qian, et al.
Publicado: (2022)

Sensory and metabolite migration from tilapia skin to soup during the boiling process: fast and then slow
por: Chen, Jiahui, et al.
Publicado: (2022)

Protective Effects of Shrimp Peptide on Dextran Sulfate Sodium-Induced Colitis in Mice
por: Xiang, Xingwei, et al.
Publicado: (2021)

Storage stability and in vitro digestion of apigenin encapsulated in Pickering emulsions stabilized by whey protein isolate–chitosan complexes
por: Ge, Ruihong, et al.
Publicado: (2022)

Fabrication of Bacterial Cellulose Nanofibers/Soy Protein Isolate Colloidal Particles for the Stabilization of High Internal Phase Pickering Emulsions by Anti-solvent Precipitation and Their Application in the Delivery of Curcumin
por: Shen, Rui, et al.
Publicado: (2021)

Editorial: Food Protein-Based Colloids: Structure, Digestion, and Nutrients Delivery
por: Li, Yuan, et al.
Publicado: (2022)

Effect of Ginseng Powder Supplementation on the Physicochemical Properties, Antioxidant Capacity, and Sensory Characteristics of Cream Soup
por: Kwon, Kang-Sik, et al.
Publicado: (2022)

Preparation and Antioxidant Properties of Germinated Soybean Protein Hydrolysates
por: Qi, Qianhui, et al.
Publicado: (2022)

Alphabet soup
por: Dalmau, Josep
Publicado: (2016)

Poisonous Soups
Publicado: (1869)

Effect of extraction technique on chemical compositions and antioxidant activities of freeze-dried green pepper
por: Zhang, Chaohua, et al.
Publicado: (2022)

Production, identification, in silico analysis, and cytoprotection on H(2)O(2)-induced HUVECs of novel angiotensin-I-converting enzyme inhibitory peptides from Skipjack tuna roes
por: Zhu, Wang-Yu, et al.
Publicado: (2023)

Engineering Emulsion Gels as Functional Colloids Emphasizing Food Applications: A Review
por: Abdullah,, et al.
Publicado: (2022)

The Influence of Solvents and Colloidal Particles on the Efficiency of Molecular Antioxidants
por: Katana, Bojana, et al.
Publicado: (2022)

Chemical composition of the Kaempferia galanga L. essential oil and its in vitro and in vivo antioxidant activities
por: Wang, Si-Yu, et al.
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_4ju1f13ebhbetit03q8geij1a5