Publications by authors named "Junren Wen"
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for phenolic compounds after drying.
View Article and Find Full Text PDFTheoretically, lactic acid bacteria (LABs) could degrade polyphenols into small molecular compounds. In this study, the biotransformation of lotus seedpod and litchi pericarp procyanidins by (), (), (), and 06 () were analysed. The growth curve results indicated that procyanidins did not significantly inhibit the proliferation of LABs.
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- This study focused on how different degrees of milling (DOM) of brown rice, ranging from 0% to 13%, affect the nutritional quality and safety of brown rice tea (BRT).
- A milling degree of 2% was found to significantly reduce harmful compounds like acrylamide and preserve key nutrients and flavor compounds better than higher milling degrees.
- The research indicates that 2% milled BRT enhances both safety and taste while maintaining the maximum retention of beneficial compounds, contributing to a better understanding of how rice processing impacts BRT.