Query：
学者姓名：林少玲
Refining：
Year
Type
Indexed by
Source
Complex
Co-Author
Language
Clean All
Abstract ：
It has been well documented that a number of polysaccharides with potent free-radical scavenging capability possess notable anti-fatigue activity. Interestingly, recent evidence also suggested mixed polysaccharides derived from multiple sources may yield augmented bioactivities compared to the polysaccharides from a single source. Therefore, in the current study, we investigated the anti-oxidant and anti-fatigue activities of a blend of polysaccharides isolated from three mushrooms. The optimal ratio of Pleurotus eryngii polysaccharide, Agrocybe aegerita polysaccharide, and Agaricus bisporus polysaccharide was firstly screened out by in vitro antioxidant assays with a Z-score comprehensive evaluation method. Then, the fatigue-reducing effects of the polysaccharide mixture at optimal ratio (1:2:2) were studied in mice. The results showed that the polysaccharide mixture exerted desirable fatigue-reducing effect evidence by significantly extended exhaustion time in the weight-loaded swimming assay (from 9.45 +/- 3.06 min to 27.65 +/- 19.84 min). Moreover, the observed fatigue-reducing effect may be attributed to its capacity to decrease fatigue-related metabolites, increase muscle glycogen reserves, and regulate energy metabolism-related transcripts in muscle tissue. Taken together, these findings highlighted the potential application of blending polysaccharides from multiple mushroom sources in mitigating fatigue.
Keyword ：
Activity enhancement Activity enhancement Fatigue-reducing Fatigue-reducing Polysaccharide blend Polysaccharide blend
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Zheng, Peiying , Dai, Wanzhen , Lin, Xiaohui et al. Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities [J]. | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 298 . |
| MLA | Zheng, Peiying et al. "Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities" . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES 298 (2025) . |
| APA | Zheng, Peiying , Dai, Wanzhen , Lin, Xiaohui , Lin, Shaoling , Zhang, Yi , Hu, Jiamiao . Blending polysaccharides from three edible mushrooms represents a promising approach for augmenting their anti-oxidant and anti-fatigue activities . | INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES , 2025 , 298 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Microalgae are rich sources of astaxanthin well recognized for their potent bioactivities such as antioxidant, anti-cancer, and anti-inflammatory activities. Recent interests focused on the bioactivities of microalgae-derived astaxanthin on treating or preventing cancers mediated by their antioxidant and anti-inflammatory properties. This is due to the special structural configuration of microalgae-derived astaxanthin in terms of unsaturation (conjugated double bonds), stereochemical isomerism (3S,3'S optical isomer) and esterification (monoester), which display more potent bioactivities, compared with those from the other natural sources such as yeasts and higher plants, as well as synthetic astaxanthin. This review focuses on the recent advances on the bioactivities of microalgae-derived astaxanthin in association with cancers and immune diseases, with emphasis on their potential applications as natural antioxidants. Various well-developed biotechnological approaches for inducing astaxanthin production from microalgal culture, along with the proven and emerging industrial technologies to commercialize astaxanthin products in a large-scale manner, are also critically reviewed. These would facilitate the manufacture of bioactive microalgae-derived astaxanthin products to be applied in the food and pharmaceutical industries as salutary nutraceuticals.
Keyword ：
anti-cancer activities anti-cancer activities anti-inflammatory activity anti-inflammatory activity antioxidant activity antioxidant activity Microalgae-derived astaxanthin Microalgae-derived astaxanthin overexpression technique overexpression technique supercritical CO2 extraction supercritical CO2 extraction
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling et al. Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production [J]. | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) : 7358-7392 . |
| MLA | Huang, Jim Junhui et al. "Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production" . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION 65 . 31 (2025) : 7358-7392 . |
| APA | Huang, Jim Junhui , Xie, Qun , Lin, Shaoling , Xu, Wenwen , Cheung, Peter Chi Keung . Microalgae-derived astaxanthin: bioactivities, biotechnological approaches and industrial technologies for its production . | CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , 2025 , 65 (31) , 7358-7392 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Photosensitizers are the key molecules determining the efficacy of anti-microbial photodynamic inactivation. However, photosensitizers for clinical use frequently fail to satisfy safety standards required by the food industry. A variety of strategies could be employed to address these issues i.e. focusing on photosensitizers with high efficiency (>3-log decrease in CFU), on food additives with minimal effects on food qualities (taste, texture, appearance, or nutrients), and also approved photosensitizers by regulatory authorities. This review summarizes 48 relevant studies that reported on the photodynamic activities of approved food additives. We report food additives with favorable photosensitive properties, which are capable of producing reactive oxygen species upon exposure to light at appropriate wavelengths, thereby inactivating various foodborne pathogens with great promise for food sterilization. The information presented in this systematic review may provide practical insights for implementation of photodynamic inactivation in industrial settings and encourage future development of food-grade photosensitizers for food sterilization.
Keyword ：
Food additive Food additive Foodborne pathogens Foodborne pathogens Food safety Food safety Photodynamic Photodynamic
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. et al. Food additives as photosensitizers: A systematic review and narrative synthesis [J]. | FOOD CHEMISTRY , 2025 , 464 . |
| MLA | Dai, Wanzhen et al. "Food additives as photosensitizers: A systematic review and narrative synthesis" . | FOOD CHEMISTRY 464 (2025) . |
| APA | Dai, Wanzhen , Hu, Jiamiao , Tan, Bee K. , Lin, Shaoling . Food additives as photosensitizers: A systematic review and narrative synthesis . | FOOD CHEMISTRY , 2025 , 464 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明提供一种可降解米酵菌酸电磁场光动力一体机移动设备，该设备与姜黄素溶液配合使用，包括冷库、电磁场发生器、LED发光组件，其操作步骤如下：将姜黄素溶液喷洒在果蔬上；将果蔬放入电磁场光动力一体机移动设备中，打开控制电源，进行电磁场光动力处理，完成杀菌保鲜过程；其中，姜黄素溶液浓度为1～50μmol/L；冷库温度设置为4±1℃，LED发光组件的光源为425nm，照射时间为1～90min；电磁场发生器的电场强度为1～5kV。本发明利用电磁场处理激活姜黄素介导的光动力技术，通过光动力效应，与可见光产生的活性氧物质有效降低米酵菌酸的产生，并对微生物进行灭活，可最大程度杀灭微生物、保持食物的营养成分、保存良好风味及口感，有效延长货架期。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 林少玲 , 董群慧 . 一种可降解米酵菌酸电磁场光动力一体机移动设备 : CN202411845926.0[P]. | 2024-12-16 . |
| MLA | 林少玲 et al. "一种可降解米酵菌酸电磁场光动力一体机移动设备" : CN202411845926.0. | 2024-12-16 . |
| APA | 林少玲 , 董群慧 . 一种可降解米酵菌酸电磁场光动力一体机移动设备 : CN202411845926.0. | 2024-12-16 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明提供一种船用高品质南极磷虾预处理设备，包括机架、剥壳机构、分离机构以及除氟保鲜机构，剥壳机构位于分离机构的上方，且均设置在机架上，除氟保鲜机构设置在分离机构后端；剥壳机构包括第一壳体、剥壳辊筒、半栅笼、动力装置及静电发生器，第一壳体上方设置第一进料口，下方设置第一出料口；剥壳辊筒设在第一壳体内部且与动力装置相连；半栅笼为半圆形，设置在第一壳体下端，包括多个间隔设置的栅条；半栅笼位于剥壳辊筒下方，且与剥壳辊筒配合使用；静电发生器设在第一出料口两侧。本发明有效提高剥壳效率，且剥壳后的虾仁品质高、保鲜效果好、极大的降低了氟含量和微生物的污染；同时其构造设计简单、紧凑，体积小，可减小占地面积。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 林少玲 , 王海蓝 , 张昭蓉 . 一种船用高品质南极磷虾预处理设备 : CN202411845928.X[P]. | 2024-12-16 . |
| MLA | 林少玲 et al. "一种船用高品质南极磷虾预处理设备" : CN202411845928.X. | 2024-12-16 . |
| APA | 林少玲 , 王海蓝 , 张昭蓉 . 一种船用高品质南极磷虾预处理设备 : CN202411845928.X. | 2024-12-16 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
干燥效率低导致的能耗高、品质劣变是银耳干制加工面临的严峻挑战。为改善银耳干燥特性，本研究将银耳经低压静电场(LVEF)预处理后，分别采用太阳能-热泵、热风、微波真空对其进行干燥。对鲜银耳在预处理过程中的水分状态及分布情况以及银耳干品的收缩率、复水比、粗多糖、可溶性蛋白、色泽及抗氧化性等指标进行测定。研究发现，随着低压静电场预处理时间的增加(0–48h)，银耳中原本占据主导地位的不易流动水逐渐转变为自由水，水分由耳基逐渐向耳片迁移。相较于未预处理组，太阳能-热泵干燥预处理组银耳的收缩率减小了18.13%，复水比和粗多糖含量分别提高了19.28%、11.24%；热风干燥预处理组的可溶性蛋白含量和DPPH自由基清除率分别提高了17.96%、19.34%；微波真空干燥预处理组的ABTS自由基、羟自由基清除率分别提高了9.32%、25.29%。热风干燥样品的色泽较深、褐变最为严重，但低压静电场预处理可以较好地维持银耳干品色泽；银耳干品的挥发性风味成分主要以无机硫化物、芳香类及甲基类化合物为主；低压静电场预处理有助于增强银耳蒸煮后的口感品质，使其在食用时具有更好的黏附性和口感韧性。
Keyword ：
低压静电场 低压静电场 干燥特性 干燥特性 水分状态 水分状态 粗多糖 粗多糖 银耳 银耳
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 赵茹月 , 张芃 , 胡嘉淼 et al. 低压静电场预处理对银耳干燥特性及品质的影响 [J]. | 菌物学报 , 2025 , 44 (01) : 170-183 . |
| MLA | 赵茹月 et al. "低压静电场预处理对银耳干燥特性及品质的影响" . | 菌物学报 44 . 01 (2025) : 170-183 . |
| APA | 赵茹月 , 张芃 , 胡嘉淼 , 林少玲 . 低压静电场预处理对银耳干燥特性及品质的影响 . | 菌物学报 , 2025 , 44 (01) , 170-183 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
真菌感染在食品领域构成严重威胁，不仅会导致食品腐败变质，还可能引发食源性疾病，从而影响食品安全和公众健康。光动力技术作为一种新兴的非热杀菌技术，因其高效灭活真菌且不易诱导耐药性而受到广泛关注。尽管该技术在医学领域已成功用于治疗多种真菌感染，但其在食品领域的应用尚处于探索和研究阶段。本文概述光动力抗真菌技术的作用机理和技术难点，全面分析其在食品领域的发展现状。在此基础上，探讨光动力抗真菌技术在食品保鲜中的应用前景，以期为该技术在食品工业中的深入研究和产业化应用提供重要的理论支撑和技术指导。
Keyword ：
光动力技术 光动力技术 光敏剂 光敏剂 抗真菌 抗真菌 真菌 真菌 食品安全 食品安全
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 陈妙凤 , 杨昊青 , 卢艺慧 et al. 光动力抗真菌技术研究进展 [J]. | 食品科学 , 2025 , 46 (15) : 27-34 . |
| MLA | 陈妙凤 et al. "光动力抗真菌技术研究进展" . | 食品科学 46 . 15 (2025) : 27-34 . |
| APA | 陈妙凤 , 杨昊青 , 卢艺慧 , 胡嘉淼 , 林少玲 . 光动力抗真菌技术研究进展 . | 食品科学 , 2025 , 46 (15) , 27-34 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
本发明提供一种植物基莲子酸奶的制备方法及其产品，包括以下步骤：称取莲子、蒸馏水以及葡萄糖，混合并搅打成颗粒＜150uM的细腻匀浆；高温灭菌之后将其冷却至室温；再往上述经过灭菌处理后的莲子浆中加入2％的复合菌种，持续搅拌直至状态均匀；所述复合菌种包括德式保加利亚乳杆菌、植物乳杆菌、嗜热链球菌，比例为1：2：1；然后将上述接种后的莲子浆经40±5℃，恒温发酵14±1小时，待酸奶基本达到凝固状态时，停止发酵，即得莲子酸奶；最后冷藏保存。本发明仅以莲子作为发酵底物，发酵成品质地均匀，具有良好的稳定性和风味，还大大提高了莲子酸奶的生物碱含量，使其具备改善失眠的作用。
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 林少玲 , 吴文丽 , 卢艺慧 et al. 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0[P]. | 2025-03-14 . |
| MLA | 林少玲 et al. "一种植物基莲子酸奶的制备方法及其产品" : CN202510300820.0. | 2025-03-14 . |
| APA | 林少玲 , 吴文丽 , 卢艺慧 , 郑宝东 , 李必金 , 范磅生 . 一种植物基莲子酸奶的制备方法及其产品 : CN202510300820.0. | 2025-03-14 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
为优化带鱼下脚料鱼油提取工艺参数，提高鱼油得率，以带鱼下脚料为原料，采用微波辅助乙醇提取法从中提取鱼油，通过单因素试验和正交试验优化提取工艺参数（料液比、提取温度、微波功率、提取时间），并在此基础上对所提取鱼油的理化性质和脂肪酸组成进行分析。结果表明，微波辅助乙醇提取带鱼下脚料鱼油的最佳工艺条件为：微波功率600 W，料液比1∶7(g/mL)，微波时间10 min，提取温度60℃。该条件下带鱼下脚料鱼油得率可达到（17.55±0.09）%。气相色谱分析显示，带鱼下脚料鱼油共检测出28种脂肪酸，其中不饱和脂肪酸占总脂肪酸的（62.81±0.15）%，单不饱和脂肪酸占（40.49±0.24）%，多不饱和脂肪酸占（22.32±0.10）%。二十二碳六烯酸（DHA）和二十碳五烯酸（EPA）的相对含量之和为脂肪酸的（18.89±0.15）%。该研究可为带鱼下脚料提取鱼油的工业化生产提供理论基础。
Keyword ：
不饱和脂肪酸 不饱和脂肪酸 带鱼下脚料 带鱼下脚料 微波辅助提取 微波辅助提取 鱼油 鱼油
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | 余思琪 , 陈清燕 , 卢茂萁 et al. 带鱼下脚料鱼油提取及其脂肪酸组成分析 [J]. | 保鲜与加工 , 2025 , 25 (08) : 58-65 . |
| MLA | 余思琪 et al. "带鱼下脚料鱼油提取及其脂肪酸组成分析" . | 保鲜与加工 25 . 08 (2025) : 58-65 . |
| APA | 余思琪 , 陈清燕 , 卢茂萁 , 林少玲 , 胡嘉淼 . 带鱼下脚料鱼油提取及其脂肪酸组成分析 . | 保鲜与加工 , 2025 , 25 (08) , 58-65 . |
| Export to | NoteExpress RIS BibTex |
Version ：
Abstract ：
Low-frequency alternating electromagnetic fields (LF-AEMF) represent an innovative processing technology with significant potential for extending the shelf life of fruits and vegetables by modulating key physiological processes. In this study, the impact of the LF-AEMF intensities (1300, 1800, and 2500 V) on the postharvest preservation of satsuma mandarins was evaluated. Compared to the control group, the LF-AEMF-treated samples exhibited reduced weight loss (0.62% vs. 2.11%), respiration rate (32.73 vs. 40.08 mg/kgh), and malondialdehyde (MDA) content (40.80 vs. 34.87 nmol/g) after 40 days of storage. In addition, LF-AEMF treatment also effectively preserved titratable acidity (TA) (0.34% vs. 0.30%), vitamin C (Vc) content (7.77 vs. 7.05 g/100 g), and phenylalanine ammonia-lyase (PAL) activity (79.757 vs. 62.395 U/g). E-nose analysis and low-field NMR further revealed that the application of LF-AEMF effectively facilitated the superior preservation of the intrinsic flavor profile of the satsuma mandarins and mitigated the loss of free water within the fruit. Overall, this research provides valuable insights for the potential application of LF-AEMF in extending the storage life of citrus fruits, which may also be applicable to other seasonal fruits and vegetables that require long-term storage.
Keyword ：
alternating electromagnetic field alternating electromagnetic field citrus fruits citrus fruits electromagnetic field intensity electromagnetic field intensity postharvest storage postharvest storage satsuma mandarins satsuma mandarins
Cite：
Copy from the list or Export to your reference management。
| GB/T 7714 | Dong, Qunhui , Hu, Jiamiao , Lu, Yihui et al. Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins [J]. | FOODS , 2025 , 14 (13) . |
| MLA | Dong, Qunhui et al. "Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins" . | FOODS 14 . 13 (2025) . |
| APA | Dong, Qunhui , Hu, Jiamiao , Lu, Yihui , Cao, Yujin , Lin, Shaoling . Impact of Low-Frequency Alternating Electromagnetic Fields on Postharvest Preservation of Satsuma Mandarins . | FOODS , 2025 , 14 (13) . |
| Export to | NoteExpress RIS BibTex |
Version ：
Export
| Results： |
Selected to |
| Format： |
