期刊论文、会议论文

Tan, Mingqian

英文

FOOD & FUNCTION

2042-6496

2020

11

11

10105-10113

8th International Symposium on Delivery of Functionality in Complex Food Systems (DOF)

JUL 07-10, 2019

Porto, PORTUGAL

[Wu, Yanyang;Song, Xunyu;Wang, Nanying;Cong, Shuang;Zhao, Xue;Tan, Mingqian] Dalian Polytech Univ, Sch Food Sci & Technol, Natl Engn Res Ctr Seafood, Collaborat Innovat Ctr Seafood Deep Proc, Dalian 116034, Peoples R China.^[Wu, Yanyang] Hunan Agr Univ, Coll Food Sci & Technol, Changsha 410128, Hunan, Peoples R China.^[Rai, Rewa;Tan, Mingqian] Univ Calif Davis, Dept Food Sci & Technol, Davis, CA 95616 USA.

THOMAS GRAHAM HOUSE, SCIENCE PARK, MILTON RD, CAMBRIDGE CB4 0WF, CAMBS, ENGLAND

ROYAL SOC CHEMISTRY

10.1039/d0fo02144j

National Natural Science Foundation of ChinaNational Natural Science Foundation of China (NSFC) [31872915, 32072334]; China's Post-doctoral Science FundChina Postdoctoral Science Foundation [2018M641686]; Natural Science Foundation of Hunan ProvinceNatural Science Foundation of Hunan Province [2020JJ4362]

本校为其他机构

Thermal processing may generate toxicants. Carbon dots (CDs) from baked foods are toxic to cells; however, their molecular mechanism is still unexplored to date. The present study investigated the effects of CDs from roasted chicken breasts on normal rat kidney (NRK) and Caco-2 cells. The average size of CDs heated at 200 °C and 300 °C was about 2.8 nm and 1.2 nm, respectively. The element and surface groups of CDs were analyzed via X-ray photoelectron spectroscopy (XPS) and Fourier transform infrared spectroscopy (FTIR), respectively. It was...