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	1. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage
	LAWRENCE Muganga,LIU Xiaoming,HONG Qing,JAMIL Serwanja,Jacob Ojobi Omedi,CHEN Wei
	Food Science and Technology 13 March 2015
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (4K B)

	Abstract:Addition of prebiotics to yoghurt has been shown to enhance quality characteristics of yoghurt and improve probiotic viability during storage. In the current study we evaluated the ability of probiotic strains Lactobacillus acidophilus (CCFM6), L. plantarum (CCFM47) in co-culture with Streptococcus thermophilus (CCFM218) in the production of set yoghurt supplemented with SBOs in comparison with conventional starter cultures CCFM218 and L. delbrueckii subsp. bulgaricus (CCFM4). Our results indicate that yoghurt fermented by probiotic strains CCFM6 and CCFM47 had better quality characteristics such firmness, viscosity and less acidity during storage at 4oC for 21 days than the control. SBOs significantly (p<0.05) improved probiotic viability during fermentation but it affected product textural quality by producing a weaker gel. Our results also indicate that probiotic strains CCFM6 and CCFM47 could be used in the production of synbiotic set yoghurt in co-culture with S. thermophilus.
	TO cite this article:LAWRENCE Muganga,LIU Xiaoming,HONG Qing, et al. Effect of soybean oligosaccharides on probiotic viability and organic acids production in set yoghurt during refrigerated storage[OL].[13 March 2015] http://en.paper.edu.cn/en_releasepaper/content/4634009


	2. Signals induced by exogenous nitric oxide and their role in controlling brown rot disease in postharvest peach fruit
	ZHANG Chang,LI Guangjin,LEI Zhonghua,LIU Yunyun,REN Jiyun,SHI Jingying
	Food Science and Technology 26 May 2014
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (4K B)

	Abstract:Recent evidence suggests that nitric oxide (NO) signaling plays an important role in plant-pathogen interactions. In this study, the control effect on brown rot disease caused by Monilinia fructicola and the signal role of NO in the elicitation of defense responses in peach fruit were investigated. It was found that 15 μM NO solution induced disease resistance of harvested peaches and as a potentiated elicitor, NO induced the high production rate of endogenous NO and superoxide (O2ˉ), hydrogen oxide (H2O2) content, and the activities of NADPH oxidase and Ca2+-ATPase of peach fruit. Aconitase activity in peach fruit was inhibited by NO. After partial purified, aconitase activity was inhibited by sodium nitroprusside (SNP) and H2O2, however, the inhibition could be relieved by carboxy-2-phenyl-4,4,5,5-tetramethylimidazoline -1-oxyl 3-oxide (cPTIO) or catalase (CAT), indicating that defense response and signals induced by NO transduction depend on aconitase and conditions leading to elevated levels of NO or H2O2 would inactivate aconitase directly in peach fruit. Treatment with NO resulted in accumulation of salicylic acid (SA) during the period of storage. Higher level of jasmonate acid (JA) were detected in NO-treated fruit 48 h after the treatment. But after NO was removed, the level of SA and JA were lower obviously than that of the control. The results suggest that exogenous NO enhances disease resistance of harvested peach fruit to brown rot disease by inducing some signals such as endogenous NO, reactive oxygen species (ROS), SA and JA and inhibiting aconitase activity.
	TO cite this article:ZHANG Chang,LI Guangjin,LEI Zhonghua, et al. Signals induced by exogenous nitric oxide and their role in controlling brown rot disease in postharvest peach fruit[OL].[26 May 2014] http://en.paper.edu.cn/en_releasepaper/content/4598629


	3. The changes of main physiology and biochemistry in sorghum during seeds germination
	Runqiang Yang,Shufang Wang,Maha F. Elbaloula,Zhenxin Gu
	Food Science and Technology 18 March 2014
	Show/Hide Abstract \| Cite this paper︱Full-text: PDF (4K B)

	Abstract:The main physiology and biochemistry metabolism including amino acids composition and gamma aminobutyric acid (GABA) content of sorghum during 3-day germination period was investigated. Life activity was increasing including respiratory rate during germination. Protease activity, free amino acid and reducing sugar content increased with the germination time. While moisture, protein, fat and starch decreased, significantly. Meanwhile, amino acid composition was redistributed and the essential amino acids increased except for leucine and valine after germination. In addition, some nonessential amino acids content such as proline, glycine and histidine were largely enhanced by germination. Gamma aminobutyric acid (GABA) content increased about 3 folds after germination. Furthermore, combining tannin (the main anti-nutritional factor) was converted to be free and solvable. These results greatly suggested that germinated sorghum could be a functional food rich in GABA and other health-promoting nutrients.
	TO cite this article:Runqiang Yang,Shufang Wang,Maha F. Elbaloula, et al. The changes of main physiology and biochemistry in sorghum during seeds germination[OL].[18 March 2014] http://en.paper.edu.cn/en_releasepaper/content/4590537


	4. Functional characterization of ω9 fatty acid desaturase in oleaginous fungus Mortierella alpina by homologous expression
	Kai Du,Haiqin Chen,Guangfei Hao,Xiaoyun Huang,Danhui Hao,Zhennan Gu,Hao Zhang,Wei Chen,YongQ Chen
	Food Science and Technolo

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