Layer-by-Layer Electrostatic Deposition of Edible Coatings for Enhancing the Storage Stability of Fresh-Cut Lotus Root (Nelumbo nucifera)
Sign Up to like & getrecommendations! Published in 2020 at "Food and Bioprocess Technology"
DOI: 10.1007/s11947-020-02410-3
Abstract: Various strategies have been employed to improve the storage stability of fresh-cut lotus root, which is prone to undesirable changes such as enzymatic oxidation. In our research, we targeted the formulation of polysaccharide-based edible coatings… read more here.
Keywords: layer; cut lotus; lotus root; fresh cut ... See more keywords
Excimer laser coronary angioplasty for a lotus root-like structure in the left anterior descending coronary artery
Sign Up to like & getrecommendations! Published in 2019 at "Cardiovascular Intervention and Therapeutics"
DOI: 10.1007/s12928-018-00566-6
Abstract: A 46-year-old patient had coronary angiography in 2008 for left ventricular dysfunction accompanied by acute embolic occlusion of the left external iliac artery. One week before hospitalization, he suffered a blow to the anterior chest… read more here.
Keywords: artery; lotus root; like lesion; root like ... See more keywords
Development of lotus root fermented sugar syrup as a functional food supplement/condiment and evaluation of its physicochemical, nutritional and microbiological properties
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-017-2971-3
Abstract: Abstract Lotus (Nelumbo nucifera) root has been used as an edible vegetable in East Asia for thousands of years. The present research was aimed to explore the physicochemical, nutritional and microbiological safety of lotus root… read more here.
Keywords: root; lotus root; root fermented; sugar syrup ... See more keywords
Investigation of 4D printing of lotus root-compound pigment gel: Effect of pH on rapid colour change.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110630
Abstract: The feasibility was investigated of 4D printing of lotus root gel compounded with a pigment that responds to pH change and alters colour. The pigment comprised of a combination of anthocyanins and lemon yellow; it… read more here.
Keywords: lotus root; printing; pigment; compound pigment ... See more keywords
4D printing of lotus root powder gel: Color change induced by microwave
Sign Up to like & getrecommendations! Published in 2021 at "Innovative Food Science and Emerging Technologies"
DOI: 10.1016/j.ifset.2021.102605
Abstract: Abstract The feasibility of using microwave to stimulate the color change of curcumin lotus root gel printed by 3D was discussed. Curcumin emulsion was prepared and added into lotus root powder gel for 3D printing.… read more here.
Keywords: gel; lotus root; color change; color ... See more keywords
Integrated emergy and economic evaluation of lotus-root production systems on reclaimed wetlands surrounding the Pearl River Estuary, China.
Sign Up to like & getrecommendations! Published in 2017 at "Journal of cleaner production"
DOI: 10.1016/j.jclepro.2017.05.016
Abstract: Lotus (Newnbo nucifera, Gaertn) is the most important aquatic vegetable in China, with a cultivation history of over 3000 years. The emergy, energy, material, and money flows of three lotus root cultivation modes in Wanqingsha,… read more here.
Keywords: lotus; root production; china; lotus root ... See more keywords
Effects of pulsed electric field pretreatment on mass transfer kinetics of pickled lotus root (Nelumbo nucifera Gaertn.)
Sign Up to like & getrecommendations! Published in 2021 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2021.112205
Abstract: Abstract This study investigated the mass transfer process, penetration of seasoning, texture and sensory quality of pickled lotus root slices with pulsed electric field (PEF) pretreatment and corresponding mechanisms. Samples were subjected to 10,000 pulses… read more here.
Keywords: pickled lotus; pretreatment; lotus root; mass transfer ... See more keywords
Performance-Enhanced Flexible Self-Powered Tactile Sensor Arrays Based on Lotus Root-Derived Porous Carbon for Real-Time Human-Machine Interaction of the Robotic Snake.
Sign Up to like & getrecommendations! Published in 2024 at "ACS applied materials & interfaces"
DOI: 10.1021/acsami.3c18714
Abstract: Flexible tactile sensors play an important role in the development of wearable electronics and human-machine interaction (HMI) systems. However, poor sensing abilities, an indispensable external energy supply, and limited material selection have significantly constrained their… read more here.
Keywords: lotus root; root derived; machine interaction; human machine ... See more keywords
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
Sign Up to like & getrecommendations! Published in 2021 at "Scientific Reports"
DOI: 10.1038/s41598-021-95926-3
Abstract: Making low GI of the Chinese steamed bread (CSB) with acceptable eating quality is a challenge. A CSB prepared from wheat flour partially substituted by lotus root powder (LRP) showed good prospects. RVA profile and… read more here.
Keywords: steamed bread; wheat flour; lotus root; root powder ... See more keywords
The miR395b–ABI5 module regulates amylopectin branching and biosynthesis and affects lotus root quality
Sign Up to like & getrecommendations! Published in 2025 at "Plant Physiology"
DOI: 10.1093/plphys/kiaf554
Abstract: Abstract Starch is an important carbohydrate in lotus (Nelumbo nucifera Gaertn.) roots, which are edible rhizomes, and starch biosynthesis and metabolism strongly influence lotus root yield and quality. Plant microRNAs (miRNAs) have a significant effect… read more here.
Keywords: quality; mir395b; lotus root; starch biosynthesis ... See more keywords
Effect of pre-storage ascorbic acid and Aloe vera gel coating application on enzymatic browning and quality of lotus root slices.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of food biochemistry"
DOI: 10.1111/jfbc.13136
Abstract: The effect of ascorbic acid [AA (1%)] and Aloe vera gel [AVG (50%)] coating alone and in combination was investigated on enzymatic browning and quality of lotus root slices during storage at 20 ± 1°C. The combined… read more here.
Keywords: browning quality; root slices; quality; lotus root ... See more keywords