Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Fazheng Ren"'
Autor:
Yizheng Du, Jie Luo, Fazheng Ren, Calderón-Urrea Alejandro, Yulin Hu, Chong Chen, Bin Liu, Yaoyao Jiao, Yuan Li, Pengcheng Wen, Pengjie Wang, Yanli Zhu
Publikováno v:
Journal of Dairy Science. 104:228-242
Reduced-fat foods have become more popular due to their health benefits; however, reducing the fat content of food affects the sensory experience. Therefore, it is necessary to improve the sensory acceptance of reduced-fat foods to that of full-fat e
Publikováno v:
Journal of Dairy Science. 103:4907-4918
In this study, we investigated the effect of goat milk casein hydrolysates on glucose consumption rate, intracellular glycogen concentration, and mRNA expression of gluconeogenesis-related genes, including phosphoenolpyruvate carboxykinase 1 (PCK1) a
Publikováno v:
Food Control. 105:13-20
Bacillus cereus is a common foodborne pathogen in dairy environment, which is hard to remove for its strong biofilm forming ability. In our study, Clean-in-place (CIP) regime and benzalkonium bromide (BK) were used in combination to enhance biofilm r
Publikováno v:
LWT. 111:500-505
The objective of this study was to evaluate the importance and effects of age, hair color, lactation stage and number of yak, as well as physicochemical properties and composition of yak milk on rennet-induced coagulation characteristics. Results sho
Publikováno v:
Journal of the Science of Food and Agriculture. 99:5799-5807
Background Chinese local buffalos are mainly used as draft animals because of their low productivity but their crossbreeding with Murrah and Nili-Ravi breeds can produce offspring with a greatly improved milk yield. However, no studies have reported
Publikováno v:
LWT. 103:53-59
This study aimed to solve the problems of the weak acid-induced gelation ability of camel milk by the synergistic effect of trisodium citrate and microbial transglutaminase (mTGase). As the trisodium citrate concentration increased from 0 to 30 mmol/
Autor:
Ge Shaoyang, Huiyuan Guo, Hao Zhang, Taojun Wang, Liang Zhao, Fazheng Ren, Hailing Luo, Ming Zhang
Publikováno v:
Food Science of Animal Resources
In this study, the changes in microbial communities of lamb meat packaged in the air (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during the storage at 4
Publikováno v:
Journal of Dairy Science. 102:2879-2889
Milk fat globule membrane polar lipids (MPL) are increasingly used as the surface-active components for emulsions in many infant food products. However, the precise effect of the emulsifier MPL on the digestion of lipids during gastrointestinal diges
Publikováno v:
LWT. 98:9-17
We investigated the sensory properties and volatile compounds of full-fat yogurt, low-fat yogurt, and low-fat yogurt with addition of buttermilk at different concentrations. Full-fat yogurt exhibited higher sensory scores than the others. Addition of
Publikováno v:
Food Hydrocolloids. 85:291-298
Agar is widely used in yogurt manufacture to improve the stability of milk gels. However, the formation and structural properties of acid-induced casein–agar gel have not been elucidated. In this study, different acidification temperatures were use