Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Liu, Ming"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 54-60 (2024)
Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent
Externí odkaz:
https://doaj.org/article/4e79fc8acb67471881107818eae32e41
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 2, Pp 46-54 (2024)
In order to investigate the quality of whole wheat bread flour in Chinese market, the physicochemical quality, rheological properties, processing quality and baking quality of 10 representative whole-wheat bread flour(WWBF) were analyzed. The results
Externí odkaz:
https://doaj.org/article/96f6b300ed8c493abdeaaf8d46d6025b
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 1, Pp 59-65 (2024)
Frozen dough is a good carrier for whole wheat food, which simplifies production operations, reduces processing difficulties, and steps up the industrial production of whole wheat food. This paper reviewed the effects of dietary fiber on the quality
Externí odkaz:
https://doaj.org/article/6d025bf1098e4f55805053c4d3c435ba
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 1, Pp 36-43 (2024)
The fungal diversity of five sweet fermented oats samples in China was studied by Illumina sequencing. The results showed that the abundance of Mucoromycota and Ascomycota peaked in the oats Tianpei samples, and a bit Basidiomycota were also included
Externí odkaz:
https://doaj.org/article/80ea9c6dc5e044a1bee9df5a3fb069bb
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 4, Pp 145-153 (2023)
The high-throughput amplicon sequencing technology was used to study the microbiota of the the traditional fermented whole grain Tianpei from the typical regions of our country. The correlations between the bacteria communities and the properties of
Externí odkaz:
https://doaj.org/article/577bf7d94339471e8f4376a3f7d07e70
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 1, Pp 48-55 (2023)
With the popularization of the concepts of whole grain health cognition and scientific diet, consumers are paying more and more attention to different forms of whole grain food. Whole grain drink is one of the important products made from whole grain
Externí odkaz:
https://doaj.org/article/d4ed2883b5c24ae1a9fc33717fac0c68
Autor:
LIU Yan-xiang, GUAN Lina, WU Na-na, JIANG Ping, ZHOU Shan-qing, LIU Ming, TIAN Xiao-hong, TAN Bin
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 2, Pp 113-131 (2022)
In order to explore the quality changes of instant brown rice porridge rice during storage, gas chromatographic ion mobility spectrometry (GC-IMS) and dynamic principal component analysis (PCA) were used to study the changes of the composition and co
Externí odkaz:
https://doaj.org/article/45e6a1ec8e2742fa8ba4cee2c0d8b063
Autor:
TIAN Xiao-hong, TAN Bin, WANG Li-ping, LUO Hui-fang, CHEN Jie-xia, LIU Yan-xiang, LIU Ming, YE Guo-dong
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 85-92 (2021)
Forty-two buckwheat noodle products were collected from the market and their quality indexes were analyzed to provide data support for the establishment of buckwheat noodle standard.The results showed that among the 42 samples,the moisture content wa
Externí odkaz:
https://doaj.org/article/3e07b2b05e46402ebd8cb770d550f412
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 130-143 (2021)
In this study,pregelatinization and exogenous enzymes were combined to treat brown rice.The central combination test model was used to design a response surface analysis test with four factors and three levels,namely enzymolysis temperature,enzymolys
Externí odkaz:
https://doaj.org/article/b6b0cb46b9a84953a74738d0535e86ee
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 71-80 (2021)
In recent years,with the increasing attention to whole grain health,whole grain food is developing rapidly.Sprouted whole grain,as an important ingredient of whole grain foods,also received a great attention.Germination treatment could further increa
Externí odkaz:
https://doaj.org/article/472dd0f10ab54d07a937200b5f500edb