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  1. Book ; Online ; E-Book: Quinoa

    Zhu, Fan

    chemistry and technology

    2023  

    Author's details Fan Zhu
    Keywords Electronic books
    Language English
    Size 1 Online-Ressource (444 Seiten)
    Publisher Elsevier
    Publishing place London ; San Diego, CA ; Cambridge, MA ; Kidlington
    Publishing country Great Britain
    Document type Book ; Online ; E-Book
    Note Description based on publisher supplied metadata and other sources
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
    HBZ-ID HT021690686
    ISBN 978-0-323-98536-9 ; 9780323999090 ; 0-323-98536-X ; 0323999093
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  2. Book ; Online ; E-Book: Anti-infection handbook

    Zhu, Frank

    2018  

    Author's details Frank Zhu, BMed, MMed, FRACGP
    Keywords Infection/Treatment
    Subject code 616.9
    Language English
    Size 1 Online-Ressource (xii, 524 Seiten)
    Publisher Elsevier
    Publishing place Chatswood
    Publishing country Australia
    Document type Book ; Online ; E-Book
    Remark Zugriff für angemeldete ZB MED-Nutzerinnen und -Nutzer
    HBZ-ID HT019867118
    ISBN 978-0-7295-8710-5 ; 9780729542944 ; 0-7295-8710-X ; 0729542947
    Database ZB MED Catalogue: Medicine, Health, Nutrition, Environment, Agriculture

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  3. Article ; Online: Modifications of whey proteins for emulsion based applications: Current status, issues and prospectives.

    Zhu, Fan

    Food research international (Ottawa, Ont.)

    2024  Volume 178, Page(s) 113935

    Abstract: Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit ... ...

    Abstract Whey proteins are a major group of dairy proteins with high potential for various food based applications. Whey protein isolate has a limited range of functionalities. This functional range can be expanded using diverse modification methods to suit specific applications. This review summarizes the recent advances in the modifications of whey proteins using chemical, physical, and enzymatic methods and their combinations as well as the modification effects on the physicochemical properties. The uses of these modified whey proteins in emulsion based food and beverage systems are described. The limitations in the studies summarized are critically discussed, while future research directions are suggested on how to better utilize whey proteins for emulsion based uses through modifications.
    MeSH term(s) Whey Proteins ; Milk Proteins/chemistry ; Emulsions ; Prospective Studies
    Chemical Substances Whey Proteins ; Milk Proteins ; Emulsions
    Language English
    Publishing date 2024-01-03
    Publishing country Canada
    Document type Journal Article ; Review
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2024.113935
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

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  4. Article ; Online: Mesenchymal Stromal Cells in Acute Respiratory Distress Syndrome: Shoulder Heavy Responsibilities, and a Long Way to Go.

    Zhu, Feng

    American journal of respiratory and critical care medicine

    2024  Volume 209, Issue 10, Page(s) 1276

    MeSH term(s) Humans ; Respiratory Distress Syndrome/therapy ; Mesenchymal Stem Cell Transplantation/methods ; Mesenchymal Stem Cells
    Language English
    Publishing date 2024-02-21
    Publishing country United States
    Document type Letter
    ZDB-ID 1180953-x
    ISSN 1535-4970 ; 0003-0805 ; 1073-449X
    ISSN (online) 1535-4970
    ISSN 0003-0805 ; 1073-449X
    DOI 10.1164/rccm.202312-2296LE
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Uh II Zs.80: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 2021: Bestellungen von Artikeln über das Online-Bestellformular
    ab Jg. 2022: Lesesaal (EG)

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  5. Article ; Online: Facing complex coagulation world, we should avoid a peep through a tube at a leopard.

    Zhu, Feng

    The journal of trauma and acute care surgery

    2023  Volume 96, Issue 1, Page(s) e5

    MeSH term(s) Animals ; Panthera ; Positive-Pressure Respiration ; Intubation, Intratracheal ; Blood Coagulation
    Language English
    Publishing date 2023-08-23
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2651070-4
    ISSN 2163-0763 ; 2163-0755
    ISSN (online) 2163-0763
    ISSN 2163-0755
    DOI 10.1097/TA.0000000000004104
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Cologne/Königswinter

    Zs.A 127: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  6. Article ; Online: Relatively dominated representations from eigenvalue gaps and limit maps.

    Zhu, Feng

    Geometriae dedicata

    2023  Volume 217, Issue 2, Page(s) 39

    Abstract: Relatively dominated representations give a common generalization of geometrically finiteness in rank one on the one hand, and the Anosov condition which serves as a higher-rank analogue of convex cocompactness on the other. This note proves three ... ...

    Abstract Relatively dominated representations give a common generalization of geometrically finiteness in rank one on the one hand, and the Anosov condition which serves as a higher-rank analogue of convex cocompactness on the other. This note proves three results about these representations. Firstly, we remove the quadratic gaps assumption involved in the original definition. Secondly, we give a characterization using eigenvalue gaps, providing a relative analogue of a result of Kassel and Potrie for Anosov representations. Thirdly, we formulate characterizations in terms of singular value or eigenvalue gaps combined with limit maps, in the spirit of Guéritaud et al. for Anosov representations, and use them to show that inclusion representations of certain groups playing weak ping-pong are relatively dominated.
    Language English
    Publishing date 2023-02-10
    Publishing country Netherlands
    Document type Journal Article
    ZDB-ID 1476497-0
    ISSN 1572-9168 ; 0046-5755
    ISSN (online) 1572-9168
    ISSN 0046-5755
    DOI 10.1007/s10711-023-00775-1
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  7. Article ; Online: Youtiao: Effect of ingredients and processing on quality attributes

    Zhu, Fan

    Cereal Chemistry. 2024 , v. 101, no. 1 p.38-63

    2024  

    Abstract: BACKGROUND AND OBJECTIVES: Youtiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to ...

    Abstract BACKGROUND AND OBJECTIVES: Youtiao (oil stick), a popular food product in East and Southeast Asia, is a deep‐fried stick of wheat flour dough. The basic ingredients include wheat flour, water, leavening agent, and frying oil. The ingredients are mixed to form a dough, which is proofed and shaped before deep‐frying. There have been variations in the quality of youtiao from the market as the production is upscaling toward the industrial level. Consumers demand healthier formulations of youtiao. A better understanding of property–quality relationships of youtiao components is essential to meet these demands. This mini‐review summarizes the sensory quality and flavor attributes of youtiao. The effects of basic and optional ingredients, chemical components, and processing on the quality of youtiao are presented. Quality evaluation of youtiao and the occurrence of chemical toxins are also described. The property–quality relationships of youtiao components are discussed. Future research directions on how to improve the youtiao quality are suggested. FINDINGS: Youtiao contains a range of chemical toxins including polycyclic aromatic hydrocarbons, acrylamide, 5‐hydroxymethylfurfural, 3‐monochloropropane‐1,2‐diol fatty acid esters, and aluminum. The textural, sensory, and chemical properties of youtiao are affected by the interactions between basic ingredients, optional ingredients, and processing operations. Suitable wheat varieties and frying oils should be chosen to make youtiao with desirable sensory properties. Optional ingredients, such as starch‐based nonwheat flours, hydrocolloids, and antioxidants, showed potential to improve various aspects of youtiao quality. Frozen dough technology is promising for industrial‐scale production of youtiao. CONCLUSIONS: Variation in the quality of youtiao from different manufacturers is large. There are many research opportunities to improve the quality of youtiao. SIGNIFICANCE AND NOVELTY: Youtiao represents a typical model system of deep‐fried cereal foods, which are under‐studied as compared with other cereal and grain‐based foods. This review systematically analyzed different aspects of youtiao quality for the first time, and may stimulate further interest in the studies of fried cereal and grain‐based foods.
    Keywords acrylamides ; alpha-chlorohydrin ; aluminum ; deep fat frying ; fatty acids ; flavor ; fried foods ; frozen dough ; hydrocolloids ; hydroxymethylfurfural ; markets ; oils ; wheat ; wheat flour ; South East Asia
    Language English
    Dates of publication 2024-01
    Size p. 38-63.
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note REVIEW
    ZDB-ID 242360-1
    ISSN 0009-0352
    ISSN 0009-0352
    DOI 10.1002/cche.10731
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

    Z 937: Show issues

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  8. Article: [Research progress of mucormycosis in burns].

    Shen, T / Zhu, F

    Zhonghua shao shang yu chuang mian xiu fu za zhi

    2023  Volume 39, Issue 12, Page(s) 1195–1200

    Abstract: Mucormycosis is a relatively rare but dangerous infectious diseases. Burn patients, especially severe burn patients, are at high risk of mucormycosis. In recent years, the incidence of mucormycosis in burn patients has increased. At present, there are a ... ...

    Abstract Mucormycosis is a relatively rare but dangerous infectious diseases. Burn patients, especially severe burn patients, are at high risk of mucormycosis. In recent years, the incidence of mucormycosis in burn patients has increased. At present, there are a few domestic literatures on mucormycosis in burns, with most being case reports without systematic summary. Based on the relevant literature at home and abroad in recent years, this article reviewed the epidemiological characteristics, clinical manifestations, diagnostic methods, and treatment methods of mucormycosis in burns, hoping to provide some basis for the diagnosis and treatment of mucormycosis in burns in China.
    MeSH term(s) Humans ; Mucormycosis/diagnosis ; Mucormycosis/therapy ; Mucormycosis/etiology ; Burns/complications ; Burns/therapy ; Burns/diagnosis ; Debridement ; Antifungal Agents/therapeutic use ; China
    Chemical Substances Antifungal Agents
    Language Chinese
    Publishing date 2023-12-22
    Publishing country China
    Document type Review ; English Abstract ; Journal Article
    ISSN 2097-1109
    ISSN 2097-1109
    DOI 10.3760/cma.j.cn501225-20231101-00165
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  9. Article ; Online: Amaranth proteins and peptides: Biological properties and food uses.

    Zhu, Fan

    Food research international (Ottawa, Ont.)

    2022  Volume 164, Page(s) 112405

    Abstract: Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a ... ...

    Abstract Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.
    MeSH term(s) Amaranthus/chemistry ; Peptides/analysis ; Diet, Gluten-Free ; Edible Grain/chemistry ; Antioxidants/analysis
    Chemical Substances Peptides ; Antioxidants
    Language English
    Publishing date 2022-12-29
    Publishing country Canada
    Document type Journal Article ; Review
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.112405
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 2972: Show issues

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  10. Article ; Online: Amaranth proteins and peptides: Biological properties and food uses

    Zhu, Fan

    Food Research International. 2023 Feb., v. 164 p.112405-

    2023  

    Abstract: Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a ... ...

    Abstract Amaranthus grains have attracted great attention due to its attractive health benefits. The grains have processing properties (e.g., starch related properties) similar to those of common cereals. Amaranth grains are gluten free and protein is a significant component of these grains. Proteins of the grains have been used in various food applications such as formulations of edible films and emulsions for controlled release of bioactive compounds. The proteins have been hydrolyzed using different enzymes to produce peptides and hydrolysates, which showed a range of biological functions including anti-hypertensive and antioxidant activities among others. They have been formulated into staple foods including breads and pastas for improved nutritional quality. This review summarizes the recent advances of the last 5 years in understanding the biological functions and food applications of proteins, protein hydrolysates and peptides from the grains of different Amaranthus species. Limitations in the studies summarized are critically discussed with an aim to improve the efficiency in amaranth grain protein and peptide research.
    Keywords Amaranthus ; amaranth grain ; antioxidants ; food research ; gluten ; grain protein ; nutritive value ; peptides ; starch ; Amaranthus species ; Food grain ; Pseudocereal ; Anti-hypertensive activity ; Protein film ; Antioxidant activity ; Gluten free ; Amaranthus hypochondriacus ; Alternative protein ; Plant based protein ; Amaranthus cruentus ; Pickering emulsion ; Anticancer peptide ; Encapsulation of food ingredient
    Language English
    Dates of publication 2023-02
    Publishing place Elsevier Ltd
    Document type Article ; Online
    ZDB-ID 1111695-x
    ISSN 1873-7145 ; 0963-9969
    ISSN (online) 1873-7145
    ISSN 0963-9969
    DOI 10.1016/j.foodres.2022.112405
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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