Search results for: Weibo Jiang

Items from 1 to 20 out of 64 results

article

Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

Xinxin Feng, Jie Sun, Bangdi Liu, Xinqun Zhou, more

Journal of Food Processing and Preservation > 46 > 7 > n/a - n/a

Apricot was treated by osmotic dehydration (OD) before air drying to protect its antioxidant activity and bioactive compound. The experiment set up three groups to pretreat apricot by OD in sucrose solution of different concentrations for 12 h in total, among which, OD‐1 was permeated in 60% solution for 12 h; OD‐2 was permeated in 45% and 60% solution for 6 h. OD‐3 was pretreated in 30%, 45%, and...

article

Investigation of the regulatory effect of icariin on the hepatopancreas glycolipid metabolism and energy metabolism of female Eriocheir sinensis during exogenous vitellogenesis based on the transcriptomics and metabolomics

Xiaochuan Zheng, Weibo Jiang, Ling Zhang, Marit Espe, more

Aquaculture Nutrition > 27 > 6 > 2066 - 2083

The Chinese mitten crab (Eriocheir sinensis) mainly depends on lipids and carbohydrates to meet the energy requirements for its growth and rapid ovarian development during the exogenous vitellogenesis. Therefore, this study aimed to explore the effects of dietary icariin supplement on the hepatopancreas’ glycolipid metabolism and energy metabolism during this vital stage. Biochemical analysis revealed...

article

A Universal Power Management Strategy Based on Novel Sound‐Driven Triboelectric Nanogenerator and Its Fully Self‐Powered Wireless System Applications

Zhixin Wang, Yonghui Wu, Weibo Jiang, Qingyu Liu, more

Advanced Functional Materials > 31 > 34 > n/a - n/a

With the development of the Internet of Things (IoT), the power supply to trillions of IoT nodes has become a serious challenge. It is of significant importance to propose a rational power management scheme for constructing fully self‐powered systems using triboelectric nanogenerators (TENG). In this study, as inspired by an embroidery hoop, a new type of TENG without the Helmholtz resonant cavity...

article

The supplementation of nutrient additives in broad bean‐based diet improved the growth of “crisped” grass carp, Ctenopharyngodon idellus

Weibo Jiang, Xiaoqin Li, Xiaoying Xu, Min Ma, more

Journal of the World Aquaculture Society > 51 > 1 > 299 - 311

To investigate the effects of supplemental nutrient additives in broad bean‐based diets on growth, flesh quality, and collagen gene expression of grass carp, five diets were prepared, including complete formula diet (control), soaked broad bean (SBB), and three broad bean‐based diets containing 80% broad bean without (BBD1) or with the supplementation of methionine (BBD2), and methionine+vitamins+minerals...

article

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Xiangquan Zeng, Zhongting Sheng, Xiangxin Li, Xinguang Fan, more

Journal of the Science of Food and Agriculture > 99 > 15 > 6882 - 6892

BACKGROUND To provide the scientific evidence for a possible new mechanism of hypolipidemic effects of gallic acid (GA) and tannic acid (TA), the binding capacity of GA and TA with blood lipid level‐related biological molecules, including fat, cholesterol and cholates, were investigated in vitro. Additionally, we attempted to study the interactions of cholates with GA and TA by spectroscopic methods,...

article

Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage

Bangdi Liu, Handong Zhao, Xinguang Fan, Wenxiao Jiao, more

Journal of Food Processing and Preservation > 43 > 7 > n/a - n/a

To improve postharvest quality, apricots (cv. Xingmei) were stored at a near freezing temperature (NFT, −1.7 ± 0.2°C) or 0°C for 60 days to evaluate storage and shelf life quality. Apricot fruits stored at three low temperatures for short (20 days), medium (40 days), and long (60 days) periods were moved to shelf life storage for 4 days to assess the impact of chilling injury on apricot quality....

article

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

Xinguang Fan, Bangdi Liu, Jiankang Cao, Weibo Jiang, more

Journal of Food Biochemistry > 43 > 7 > n/a - n/a

Peach slices were blanched (BL), vacuum infiltrated with D‐sodium erythorbate (SE), predehydrated, and then nitrogen packaged (NP) before freezing to improve their quality. Our results showed that the BL, SE, and NP pretreatments remarkably improved the quality of frozen peaches. Frozen peaches pretreated by SE+NP+BL showed the highest total phenolic content (TPC), total antioxidant capacity (TAC),...

article

Impact of near freezing temperature storage on postharvest quality and antioxidant capacity of two apricot (Prunus armeniaca L.) cultivars

Kuanbo Cui, Handong Zhao, Lina Sun, Liling Yang, more

Journal of Food Biochemistry > 43 > 7 > n/a - n/a

To reduce the postharvest loss and improve apricot quality attributes, near freezing temperature (NFT) technology was applied to store apricot cultivars (var. “Xiaobai” and “Daliguang”). The NFT storage temperatures for the “Xiaobai” apricot and “Daliguang” apricot were determined as −1.9 to −2.3°C and −1.2 to −1.6°C, respectively. Storage at NFT significantly improved the storage quality of apricots...

article

Comparison of non‐contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum‐dehydrated apricot

Bangdi Liu, Xinguang Fan, Chang Shu, Wanli Zhang, more

Journal of Food Processing and Preservation > 43 > 3 > n/a - n/a

Browning and loss of bioactive compounds during thermal dehydration are critical problems associated with food product processing. The aim of this study was to develop and compare an innovative non‐contacted blanching (NB) method with traditional hot water or steam blanching (SB) methods. The NB method not only requires less equipment but is also more efficient and can reduce the nutrient loss associated...

article

Methyl p-coumarate inhibits black spot rot on jujube fruit through membrane damage and oxidative stress against Alternaria alternata

Wusun Li, Shuzhi Yuan, Qianqian Li, Weina Sang, more

Postharvest Biology and Technology > 2018 > 145 > C > 230-238

Black spot rot caused by Alternaria alternata is one of the main postharvest diseases on jujube fruit. The aim of this study was to investigate the antifungal activity of methyl p-coumarate (MpCA) against A. alternata, and to elucidate the underlying mechanism involved. MpCA treatments significantly inhibited the development of black spot rot on the jujube fruit inoculated with A. alternata. Moreover,...

article

Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties

Hui Liu, Weibo Jiang, Jiankang Cao, Lin Ma

Journal of Food Processing and Preservation > 42 > 6 > n/a - n/a

Our work was performed to determine the total phenolic content (TPC) and antioxidant properties from peel and flesh fruit tissues of four peach varieties, measured separately in extractable polyphenols (EPPs) and nonextractable polyphenols (NEPPs) for the first time. TPC in peach peels was approximately two or three times higher than that in the flesh tissues of all the tested peach varieties. Likewise,...

article

Research on thermal runaway process of styrene bulk polymerization

Weibo Jiang, Xuhai Pan, Min Hua, Lei Ni, more

Process Safety Progress > 37 > 2 > 276 - 282

In a strongly exothermic reaction process, any cooling system failure can lead to a serious accident. The present paper investigates the developments in a polymerization reaction system when thermal runaway occurs. Temperature of polymerization is the key parameter of interest. In this work, a kinetic model of styrene polymerization was used to predict reactor temperature using Aspen Plus software...

article

A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during storage

Hui Liu, Weibo Jiang, Jiankang Cao, Lin Ma

Scientia Horticulturae > 2018 > 229 > C > 175-181

Peach (Prunus persica L. cv. Yuhualu) fruit were picked at their physiologically mature stage and treated with 5μLL⁻¹ 1-methylcyclopropene (1-MCP), intermittent warming (IW) and a combination of 1-MCP and IW (1-MCP+IW). Severity of chilling injury (CI), quality characters, phenolic composition as well as antioxidant properties were measured during refrigerate storage at 2°C plus three days of shelf-life...

article

Regulatory effects of CaCl₂, sodium isoascorbate, and 1‐methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved

Wenxiao Jiao, Yu Xi, Jiankang Cao, Xinguang Fan, more

Journal of Food Processing and Preservation > 42 > 2 > n/a - n/a

To improve fruit chilling tolerance during postharvest storage, banana fruit at two ripening stages (green and yellow) were pretreated with 2% (wt/vol) CaCl₂ (Ca²⁺) or 1% (wt/vol) sodium isoascorbate (SI) under vacuum infiltration, or fumigated with 1.0 μL/L 1‐methylcyclopropene (1‐MCP), then stored at 6 °C. Application of Ca²⁺ or SI significantly reduced chilling injury index, electrolyte leakage,...

article

Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines

Handong Zhao, Chang Shu, Xinguang Fan, Jiankang Cao, more

Scientia Horticulturae > 2018 > 228 > C > 196-203

To avoid postharvest quality loss of nectarine fruits during storage, the method of near freezing temperature (NFT) storage was established and applied. This study evaluated the postharvest characteristics, nutritional quality and antioxidant potential of nrctarines fruits after NFT storage. Nectarines were stored at NFT (−1.5°C to −1.2°C), 0°C or 5°C, until the fruits visually spoiled. NFT showed...

article

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

Xinguang Fan, Wenxiao Jiao, Xiaomei Wang, Jiankang Cao, more

International Journal of Food Science & Technology > 53 > 2 > 327 - 336

Polyphenol composition and antioxidant capacities of peel and pulp tissues of six apricot varieties were determined. Variations in polyphenol and antioxidant capacity based on variety (early‐maturing varieties and late‐maturing varieties) and harvest maturity (green mature and full mature) were assessed. The results of principal component analysis revealed that (+)‐catechin made the most important...

article

Forced‐air precooling treatment enhanced antioxidant capacities of apricots

Jiaqi Yan, Yan Song, Jian Li, Weibo Jiang

Journal of Food Processing and Preservation > 42 > 1 > n/a - n/a

Effects of forced‐air precooling on fruit quality and antioxidant system of apricot were evaluated in this study. Apricots were forced‐air precooled for 24 hr at 0°C, and then stored at 0°C for up to 20 days. Results showed that precooling treatment slowed down a decrease of titratable acidity (TA) and total soluble solids (TSS) during storage period, whereas it had no effect on pH and L* value....

article

Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction

Xinguang Fan, Handong Zhao, Xiaomei Wang, Jiankang Cao, more

Scientia Horticulturae > 2017 > 225 > C > 553-560

To learn how the sensory quality may relate to the major components in apricot fruit, seven apricot cultivars were used for principal component analysis and hierarchical clustering. The results of principal component analysis revealed that fructose and sucrose were the prominent contributors to sweetness, and further contributed to sensory quality and consumer satisfaction of apricot. When the contents...

article

Effect of yeast mannan treatments on ripening progress and modification of cell wall polysaccharides in tomato fruit

Fang Xie, Shuzhi Yuan, Hanxu Pan, Rui Wang, more

Food Chemistry > 2017 > 218 > C > 509-517

Yeast mannan treatments effectively delayed colour change and firmness decline and inhibited ethylene production in two cultivars of tomato fruit during storage. The yeast mannan treatment maintained the integrity of tomato pericarp cell wall architecture and suppressed the modification of water-soluble and insoluble pectic polysaccharides in the cell wall. A decrease in the neutral sugars, including...

article

Focusing Properties of Single-Focus Photon Sieve

Yiguang Cheng, Jiangping Zhu, Song Hu, Lixin Zhao, more

IEEE Photonics Technology Letters > 2017 > 29 > 3 > 275 - 278

In this letter, we present a single-focus photon sieve (SFPS), which can produce single focus with suppressed sidelobes, featuring a higher signal-to-noise ratio and improved image contrast. This is achieved through combining single-focus zone plates (SZPs) and photon sieves (PSs). Simulations and experiments were conducted to verify the single focusing property of SFPSs. The results illustrated the...

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INFONA - science communication portal

Search results for: Weibo Jiang

Effect of gradient concentration pre‐osmotic dehydration on keeping air‐dried apricot antioxidant activity and bioactive compounds

Investigation of the regulatory effect of icariin on the hepatopancreas glycolipid metabolism and energy metabolism of female Eriocheir sinensis during exogenous vitellogenesis based on the transcriptomics and metabolomics

A Universal Power Management Strategy Based on Novel Sound‐Driven Triboelectric Nanogenerator and Its Fully Self‐Powered Wireless System Applications

The supplementation of nutrient additives in broad bean‐based diet improved the growth of “crisped” grass carp, Ctenopharyngodon idellus

In vitro studies on the interactions of blood lipid level‐related biological molecules with gallic acid and tannic acid

Near freezing point temperature storage inhibits chilling injury and enhances the shelf life quality of apricots following long‐time cold storage

Dehydrofreezing of peach: Blanching, D‐sodium erythorbate vacuum infiltration, vacuum dehydration, and nitrogen packaging affect the thawed quality of peach

Impact of near freezing temperature storage on postharvest quality and antioxidant capacity of two apricot (Prunus armeniaca L.) cultivars

Comparison of non‐contact blanching and traditional blanching pretreatment in improving the product quality, bioactive compounds, and antioxidant capacity of vacuum‐dehydrated apricot

Methyl p-coumarate inhibits black spot rot on jujube fruit through membrane damage and oxidative stress against Alternaria alternata

Evaluation of antioxidant properties of extractable and nonextractable polyphenols in peel and flesh tissue of different peach varieties

Research on thermal runaway process of styrene bulk polymerization

A combination of 1-methylcyclopropene treatment and intermittent warming alleviates chilling injury and affects phenolics and antioxidant activity of peach fruit during storage

Regulatory effects of CaCl₂, sodium isoascorbate, and 1‐methylcyclopropene on chilling injury of banana fruit at two ripening stages and the mechanisms involved

Near-freezing temperature storage prolongs storage period and improves quality and antioxidant capacity of nectarines

Polyphenol composition and antioxidant capacity in pulp and peel of apricot fruits of various varieties and maturity stages at harvest

Forced‐air precooling treatment enhanced antioxidant capacities of apricots

Sugar and organic acid composition of apricot and their contribution to sensory quality and consumer satisfaction

Effect of yeast mannan treatments on ripening progress and modification of cell wall polysaccharides in tomato fruit

Focusing Properties of Single-Focus Photon Sieve

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