Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Aiqing Ren"'
Reduction of oil uptake in vacuum fried Pleurotus eryngii chips via ultrasound assisted pretreatment
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The reduction of oil uptake in vacuum-fried Pleurotus eryngii chips by ultrasound assisted pretreatment was investigated regarding the pore structure changes. Pore structure of P. eryngii chips with four pretreatments, such as blanching, blanching +
Externí odkaz:
https://doaj.org/article/2a0181142caa4d64bad9995a38442a99
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Volatile organic compounds (VOCs) significantly impact food flavor. In this work, Electron nose (E-nose), head space solid phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS), and head space-gas chromatography-ion mobility spec
Externí odkaz:
https://doaj.org/article/8f9050fa9b4543918b8d2fc13e6130d3
Autor:
Mengyue Zhao, Weiwei Cao, Linlin Li, Aiqing Ren, Yuan Ang, Junliang Chen, Bhesh Bhandari, Zhe Wang, Xing Ren, Guangyue Ren, Xu Duan
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
The flavonoids in Cornus officinalis (CO) have various pharmacological activities, however, the flavonoid instability limits its application in food and pharmaceutical industries. In this study, Cornus officinalis flavonoid (COF) microcapsules were p
Externí odkaz:
https://doaj.org/article/3388a35d7dc241839715910d93bcd58c
Publikováno v:
Foods, Vol 12, Iss 13, p 2602 (2023)
In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn2+ coordinatio
Externí odkaz:
https://doaj.org/article/c9f09f184fe541fba8c2e02106e44352
Autor:
Linlin Li, Junliang Chen, Danqi Bai, Mengshuo Xu, Weiwei Cao, Guangyue Ren, Aiqing Ren, Xu Duan
Publikováno v:
Foods, Vol 11, Iss 15, p 2324 (2022)
Microwave freeze-drying (MFD) is a new freeze-drying technique, which differs from single microwave treatment; it involves simultaneous effects of microwave power, time, and the moisture state applied to the materials. In this study, the effects of M
Externí odkaz:
https://doaj.org/article/bf87a8f40eda4efb932bae75547db485
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
The objective of this study is to investigate the effects of pretreatments on the quality of vacuum-fried shiitake mushroom slices. Four different pretreatments addressed in this study were (1) blanching as control, (2) blanching and osmotic dehydrat
Externí odkaz:
https://doaj.org/article/218e58f5a38647d7b9dff5e0f46dfee0
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2602
In order to develop a reliable and rapid method for meat freshness detection, nanocellulose (TOCNF) prepared via the TEMPO (2,2,6,6-tetramethylpiperidine oxidation) oxidation method was used as raw material to prepare hydrogels using Zn2+ coordinatio
Autor:
Xing Ren, Linlin Li, Junliang Chen, Lujie Zhao, Panpan Liu, Weiwei Cao, Aiqing Ren, Guangyue Ren, Bhesh Bhandari, Xu Duan
Publikováno v:
Drying Technology. 40:3310-3323
Figure S1a illustrates the comparison between the Grt/Cpx partition coefficients of garnet lherzolite (Chijiadian) and experiment data. Figure S1b calculates the REE compositions of metasomatic melts. Figure S1a illustrates the comparison between the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1194ac0fae0fe8d07a07e70128488d63
Publikováno v:
Goldschmidt2022 abstracts.