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
Texture and bio-functional characteristics of a Chinese steamed bread prepared from lotus root powder partially replacing wheat flour
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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
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
The mitigative effect of lotus root (Nelumbo nucifera Gaertn) extract on acute alcoholism through activation of alcohol catabolic enzyme, reduction of oxidative stress, and protection of liver function
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.1111283
Abstract: Objectives Lotus root (Nelumbo nucifera Gaertn) is a common medicinal-food dual-use vegetable. In this study, the effects of lotus root extract on acute alcoholism were investigated. Methods The Walle-Hoch method was used to determine the… read more here.
Keywords: acute alcoholism; lotus root; root; extract ... See more keywords
Biochemical Mechanism of Fresh-Cut Lotus (Nelumbo nucifera Gaertn.) Root with Exogenous Melatonin Treatment by Multiomics Analysis
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DOI: 10.3390/foods12010044
Abstract: Browning limits the commercial value of fresh-cut lotus root slices. Melatonin has been reported to play crucial plant roles in growth and development. However, the mechanisms in repressing the browning of fresh-cut lotuses are still… read more here.
Keywords: cut lotus; fresh cut; cut; lotus root ... See more keywords