Zobrazeno 1 - 10
of 58
pro vyhledávání: '"刘茹"'
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 10, Pp 81-86 (2023)
旨在为炸制鱼饼中晚期糖基化终末产物(AGEs)含量的控制提供理论依据和参考,以冷冻鲢鱼糜为原料制作鱼饼,通过分析连续炸制过程中(每3 h炸制1次)鱼饼中AGEs的生成与其理化指标和油
Externí odkaz:
https://doaj.org/article/a886abd83f9d4e45a370074dfccfecf8
Publikováno v:
Shandong Medical Journal. 5/5/2024, Vol. 64 Issue 13, p107-110. 4p.
Publikováno v:
Chinese Medical Equipment Journal. Nov2023, Vol. 44 Issue 11, p50-55. 6p.
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 3, Pp 78-85 (2022)
以煎炸油和煎炸南美白对虾为研究对象,探究煎炸时间及煎炸物料对煎炸油品质的影响;采用液相色谱-质谱联用及荧光技术测定煎炸对虾中晚期糖基化终末产物(AGEs)的含量,探究煎炸过
Externí odkaz:
https://doaj.org/article/9b0e4268fd824ce080081f084046ee40
Publikováno v:
Zhongguo youzhi, Vol 47, Iss 1, Pp 119-125 (2022)
食用油在长时间高温煎炸过程中,会发生氧化、聚合、水解等反应,产生不利于人体健康的安全危害因子如极性化合物(TPC)和3-氯丙醇酯(3-MCPDE)等。介绍了煎炸油中TPC与3-MCPDE的形成机制与危
Externí odkaz:
https://doaj.org/article/9f217da94d484e8c89238d075fb2029a
Publikováno v:
Journal of Fisheries of China; 2024, Vol. 48 Issue 7, p1-13, 14p
Publikováno v:
Journal of Clinical Hepatology / Linchuang Gandanbing Zazhi. Apr2023, Vol. 39 Issue 4, p968-973. 6p.
Publikováno v:
Computer Integrated Manufacturing Systems; Apr2024, Issue 4, p1374-1386, 15p
Publikováno v:
Chinese Medical Equipment Journal. 2022, Vol. 43 Issue 11, p44-71. 5p.
Publikováno v:
China Condiment; Mar2024, Vol. 49 Issue 3, p1-7, 7p