Zobrazeno 1 - 10
of 126
pro vyhledávání: '"Sun, Jin"'
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 4, Pp 1972-1979 (2021)
Food Science & Nutrition, Vol 9, Iss 4, Pp 1972-1979 (2021)
The purpose of this study was to investigate the effects of edible halophyte Salicornia herbacea encapsulated with biopolymers on inhibition of sodium absorption in mouse. Salicornia herbacea encapsulated with four biopolymers (pectin, chitosan, cell
Publikováno v:
Asian Journal of Chemistry. 33:2826-2830
Litter and compost were obtained at a cowshed of a livestock farm in Andong city in Korea. The morphological change of nitrogen and phosphorous from these samples were examined and suggested a more useful and realistic way for reducing them. Constitu
Publikováno v:
Journal of the Korean Society of Water and Wastewater. 34:437-443
Publikováno v:
Food Science of Animal Resources
Studies conducted in the past decade related to the use of natural antioxidants in meat products revealed the prevalent use of plant-based antioxidative materials added as powders, extracts, or dried or raw materials to meat products. The amount of a
Publikováno v:
Asian-Australasian Journal of Animal Sciences
Objective: To determine the effect of three salting treatments (control, 100% NaCl; T1, 60% NaCl and 40% KCl; T2, 50% NaCl, 40% KCl, and 10% MgCl2) on meat quality of sausages during storage.Methods: Various types of curing salts were used for proces
Publikováno v:
ACS Applied Materials & Interfaces. 12:5031-5039
Two-dimensional transition metal dichalcogenides (TMDCs) have emerged as promising materials for next-generation electronics due to their excellent semiconducting properties. However, high contact ...
Publikováno v:
Food Science of Animal Resources. 39:1000-1007
This study investigated protein digestibility of beef puree in infant and adult in vitro digestion models. The simulated digestive juices for infant and adult were prepared. Protein digestibility of beef puree was calculated in the gastric and gastro
Publikováno v:
Journal of the Science of Food and Agriculture. 100:794-802
Background Low-sodium sausages were manufactured using sodium substitution and biopolymer encapsulation. A diet comprising 10% treatment sausages (six treatment groups: C (100% NaCl), T1 (55% sodium substitute + 45% saltwort salt), T2 (55% sodium sub
Publikováno v:
Food Science of Animal Resources
The aim of this study was to assess the impacts of cellulose/chitosan addition in combination with sodium substitution, including KCl and MgCl2, on the quality and sensory properties of sausages. Sausages (control, 100% NaCl; T1, 60% NaCl, and 40% KC
Publikováno v:
LWT. 97:818-824
This study was conducted to estimate the effect of partially replacing NaCl by blends of CaCl2, MgCl2 and KCl on quality changes in fat-reduced emulsified pork sausages. All blends of salts increased redness (P < 0.001) and decreased yellowness (P