Publications by authors named "Ze-Yu Peng"
Article Synopsis
- The study examined how different thawing methods affect the quality of pork muscle, focusing on changes in protein denaturation and physicochemical properties.
- Six thawing methods were tested alongside a fresh pork muscle control, with microwave-based methods generally showing better results in maintaining meat quality.
- Among the methods, microwave combined with air convection (MAT) resulted in the least amount of protein denaturation and maintained water holding capacity, suggesting it as a beneficial technique for the meat industry.
A new acetylated flavanol, 3,7-O-diacetyl (-)-epicatechin (3), and seven known flavanol derivatives, (-)-epicatechin (1), 3-O-acetyl (-)-epicatechin (2), 3,3',4',5,7-O-pentaacetyl (-)-epicatechin (4), (+)-afzelechin (5), (+)-catechin (6), cinchonain Ib (7), and proanthocyanidin B2 (8), were isolated from the stems and twigs of the mangrove plant Rhizophora stylosa and identified. The crude extract, the different fractions and all of the purified compounds were evaluated for DPPH radical scavenging activity.
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