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172 results on '"Han, Rongwei"'

17. Domestic animal proteomics in the 21st century: A global retrospective and viewpoint analysis

Author

Almeida, André M., Ali, Syed Azmal, Ceciliani, Fabrizio, Eckersall, P. David, Hernández-Castellano, Lorenzo E., Han, Rongwei, Hodnik, Jaka J., Jaswal, Shalini, Lippolis, John D., McLaughlin, Mark, Miller, Ingrid, Mohanty, Ashok Kumar, Mrljak, Vladimir, Nally, Jarlath E., Nanni, Paolo, Plowman, Jeffrey E., Poleti, Mirele D., Ribeiro, David M., Rodrigues, Pedro, Roschitzki, Bernd, Schlapbach, Ralph, Starič, Jože, Yang, Yongxin, and Zachut, Maya

Published
2021
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21. Recent Advances in the Characterization of Burkholderia Gladioli Pv. Cocovenenans and Its Toxin Production.

Author

Yuan, Mengdi, Han, Rongwei, Bai, Li, Dong, Yinping, Xi, Qian, Du, Qijing, Yang, Yongxin, Forghani, Fereidoun, Yang, Qingli, Ahn, Juhee, and Wang, Jun

Subjects
*POISONS, *BURKHOLDERIA, *FOOD poisoning, *GLADIOLUS, *MITOCHONDRIAL membranes
Abstract

Burkholderia gladioli pv. cocovenenans (B. cocovenenans) and its lethal toxin, bongkrekic acid (BA), have been causing frequent incidents of food poisoning in China, resulting in increased attention. The toxin is produced by B. cocovenenans under appropriate temperature and humidity, and mainly targets the inner mitochondrial membrane to cause toxic effects. At present, there are methods available for detecting BA, but the detoxification mechanism is not perfect. This review summarizes the naming process, biological characteristics, toxin production conditions, and sources of B. cocovenenans, as well as the physical and chemical properties, poisoning mechanism, clinical presentation, detection methods, and detoxification of BA. Additionally, the review provides recommendations for preventing bongkrekic acid poisoning. [ABSTRACT FROM AUTHOR]

Published
2024
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37. Research Progress and Future Trends of Low Temperature Plasma Application in Food Industry: A Review.

Author

Zhang, Jiacheng, Du, Qijing, Yang, Yongxin, Zhang, Jing, Han, Rongwei, and Wang, Jun

Subjects
LOW temperature plasmas, RADIATION sterilization, FOOD industry, STERILIZATION (Disinfection), TECHNOLOGICAL innovations, MICROBIAL inactivation
Abstract

Food nutrition, function, sensory quality and safety became major concerns to the food industry. As a novel technology application in food industry, low temperature plasma was commonly used in the sterilization of heat sensitive materials and is now widely used. This review provides a detailed study of the latest advancements and applications of plasma technology in the food industry, especially the sterilization field; influencing factors and the latest research progress in recent years are outlined and upgraded. It explores the parameters that influence its efficiency and effectiveness in the sterilization process. Further research trends include optimizing plasma parameters for different food types, investigating the effects on nutritional quality and sensory attributes, understanding microbial inactivation mechanisms, and developing efficient and scalable plasma-based sterilization systems. Additionally, there is growing interest in assessing the overall quality and safety of processed foods and evaluating the environmental sustainability of plasma technology. The present paper highlights recent developments and provides new perspectives for the application of low temperature plasma in various areas, especially sterilization field of the food industry. Low temperature plasma holds great promise for the food industry's sterilization needs. Further research and technological advancements are required to fully harness its potential and ensure safe implementation across various food sectors. [ABSTRACT FROM AUTHOR]

Published
2023
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42. Effects of homogenization and heat treatment on fatty acids in milk from five dairy species.

Author

Fan, Rongbo, Shi, Runjia, Ji, Zhongyuan, Du, Qijing, Wang, Jun, Jiang, Hongning, Han, Rongwei, and Yang, Yongxin

Subjects
FATTY acid content of milk, HEAT treatment, DAIRY industry, CAMEL milk, PARTICLE size distribution
Abstract

Milk fatty acids significantly contribute to human nutrition and clinical health. However, previous evidence for changes in the fatty acid profiles of different dairy species following homogenization and heat treatment is lacking. Here, changes in fat globule particle size and fatty acids in samples of Holstein, goat, buffalo, yak, and camel milk following homogenization (20 MPa) and heat treatment (63 °C for 30 min and 90 °C for 15 min) were investigated using a laser particle sizer and gas chromatography approach. The results indicated that the milk fat globule particle size of all studied dairy species significantly decreased after homogenization and heat treatment, in which there was no difference. The fatty acid composition of C10:0 and medium-chain fatty acid in goat milk, C18:0 and long-chain fatty acid in camel milk, and C16:0 in buffalo and yak milk served as the characteristic traits of these milks. Changes in the relative contents of several fatty acids (C4:0, C10:0, C16:0, C18:0, C18:1n9c, and C18:3n3) were dependent on homogenization, heat treatment, and the type of dairy species. In particular, C18:3n3 significantly decreased in goat and camel milk after homogenization and heat treatment. These findings provide new insights into how homogenization and heat treatment affect the fatty acid profile and can be used to further improve the heat treatment of milk from minor dairy species. [ABSTRACT FROM AUTHOR]

Published
2023
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