Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bian, Huan"'
Autor:
Daoying Wang, Chong Sun, Bian Huan, Jingjing Ma, Weimin Xu, Zhiming Geng, Muhan Zhang, Ting Liu
Publikováno v:
Food Chemistry. 296:63-68
A Chinese-style sausage was processed using pork as the raw material. During the whole process, 13-hydroxyoctadecadienoic acid (13-HODE), 9-hydroxyoctadecadienoic acid (9-HODE), 9,10-dihydroxyoctadecenoic acid (9,10-DHODE) and 9,10,13-trihydroxyoctad
Publikováno v:
Process Biochemistry. 65:115-122
The effect of low-frequency ultrasonication on tenderness, myofibrillar fragmentation and dissociation of actomyosin from goose breast muscle was investigated. Tenderness is the total mechanical strength of the skeletal muscle tissue. The compression
Autor:
Li Pengpeng, Zhiming Geng, Weimin Xu, Ye Zou, Daoying Wang, Chong Sun, Muhan Zhang, Sun Zhilan, Bian Huan
Publikováno v:
Animal Science Journal. 89:456-466
The aim of this study was to investigate the optimal conditions of ultrasound-assisted alkaline extraction (UAAE) on pork liver protein isolate (UPLPI) and its physico-chemical properties. Response surface methodology was used to determine the optima
Autor:
Weimin Xu, Yongzhi Zhu, Li Pengpeng, Muhan Zhang, Bian Huan, Chong Sun, Daoying Wang, Zhiming Geng
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 1, Pp 94-99 (2017)
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 1, Pp 94-99 (2017)
Objective The aim of this study was to investigate the expression of heat shock protein (HSP) 90, 70, and 60 in chicken muscles and their possible relationship with quality traits of meat. Methods The breast muscles from one hundred broiler chickens
Autor:
Zhiming Geng, Chong Sun, Shaoying Deng, Bian Huan, Fang Liu, Muhan Zhang, Yuan Liu, Daoying Wang, Weimin Xu
Publikováno v:
Food Chemistry. 197:340-344
The changes of actomyosin, proteolytic activities and myofibril fragmentation during the postmortem aging of grass carp were studied. The study revealed dramatically increased actomyosin dissociation within 6 h of storage postmortem in grass carp, an
Autor:
Fang Liu, Bian Huan, Zhiming Geng, Daoying Wang, Weimin Xu, Yongzhi Zhu, Muhan Zhang, Shaoying Deng, Chong Sun, Wu Haihong
Publikováno v:
Animal Science Journal. 87:439-448
Based on single factor experiments, NaCl concentration, adenosine 5'-monophosphate (AMP) concentration and temperature were selected as independent variables for a three-level Box-Behnken experimental design, and the shear force and cooking loss were
Autor:
Muhan Zhang, Daoying Wang, Weimin Xu, Yongzhi Zhu, Wu Haihong, Chong Sun, Shaoying Deng, Zhiming Geng, Bian Huan, Fang Liu
Publikováno v:
Journal of the Science of Food and Agriculture. 96:1467-1473
BACKGROUND Adenosine 5′-monophosphate (AMP) is often used in meat and poultry soups as a flavor enhancer (flavor modifier), or as food additives for specific nutritional purposes. Our previous research as well as evidence from others showed that ac