Previously, only two species of Loew were known to occur in Inner Mongolia. Here two species from Inner Mongolia are described as new to science, namely and Three new records of in Inner Mongolia are added. A key to the species of in Inner Mongolia is provided.
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http://dx.doi.org/10.3897/zookeys.1118.84403 | DOI Listing |
Food Chem
December 2024
Xinjiang Key Laboratory of Biological Resources and Genetic Engineering, College of Life Science and Technology, Xinjiang University, Urumqi 830017, China. Electronic address:
This study developed antimicrobial peptides (AMPs) from quinoa with high antibacterial activity and stability by mixed-bacteria fermentation. Furthermore, among 9 peptide fractions purified by membrane separation and chromatography, F1 could effectively inhibit the growth and propagation of bacterial microorganisms in apple juice. Subsequently, F1 identified LC-MS/MS as 95 peptides, molecular weights 494.
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December 2024
Laboratory of Functional Polymers, School of Materials Science and Engineering, Linyi University, Linyi 276005, China. Electronic address:
Organicphosphorus is a ubiquitous pesticide that has potential hazards to human health and environmental well-being. Therefore, the precise identification of residues of organophosphorus pesticides (OPs) emerges as an urgent necessity. A ratiometric fluorescent sensor for the detection of OPs by leveraging the catalytic activities of Ce and Ce on the two fluorescent substrates 4-Methylumbelliferyl phosphate (4-MUP) and o-phenylenediamine (OPD) correspondingly was designed.
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December 2024
School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China.
The levels of capsaicin (CAP) and hydroxy-α-sanshool (α-SOH) are crucial for evaluating the spiciness and numbing sensation in spicy hotpot seasoning. Although liquid chromatography can accurately measure these compounds, the method is invasive. This study aimed to utilize hyperspectral imaging (HSI) combined with machine learning for the nondestructive detection of CAP and α-SOH in hotpot seasoning.
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December 2024
College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an 710119, Shaanxi, China. Electronic address:
The effects of dairy sterilization techniques (65 °C/30 min, 72 °C/15 s, 85 °C/15 s, 100 °C/5 min, and 121 °C/5 s) on the epigallocatechin-3-gallate-casein (EGCG-CS) complexes were investigated through the structural and functional characteristics in this work. Fourier transform infrared spectroscopy (FT-IR) detection showed the redshirting of the absorption peak suggested structural changes in the amide I area. Field emission scanning electron microscopy (FESEM) and viscosity measurements proved that treatments above 85 °C broke non-covalent bonds, leading to instability and low viscosity of EGCG-CS.
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December 2024
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong 266109, China; School of Light Industry, Beijing Technology & Business University (BTBU), Beijing 100048, China; Shandong Ensign Industry Co., Ltd., Weifang, Shandong 262409, China. Electronic address:
Gelatin, a natural and edible polymer, has attracted wide attention for use in food and edible packaging applications. However, its inadequate properties, especially poor flexibility, limit its broader utilization. Hybridizing different polymers is a promising strategy to achieve enhanced properties.
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