Zobrazeno 1 - 10
of 94
pro vyhledávání: '"Anlin Li"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 57-66 (2024)
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed t
Externí odkaz:
https://doaj.org/article/22b769b7d07b4e0294b26b730834017c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 68-75 (2024)
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin diges
Externí odkaz:
https://doaj.org/article/d0411dce1ceb48d088d4d6898fcb9515
Optimization of Small Crispy Meat Paste Formulation by Response Surface-Principal Component Analysis
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 133-141 (2024)
In order to reduce the fat content of small crispy chicken, this experiment was conducted by adding Kudzuvine root powder to the basic formulation of small crispy chicken batter, and the quality of small crispy pork after deep-frying was tested by si
Externí odkaz:
https://doaj.org/article/8236f2c11ee44be9ac827e7639b9b66d
Publikováno v:
Tehnički Vjesnik, Vol 31, Iss 5, Pp 1624-1631 (2024)
In the rail vehicle manufacturing industry, effective information coordination between manufacturers and suppliers is crucial for supply chain performance. However, the presence of externalities can complicate the strategic choices of these stakehold
Externí odkaz:
https://doaj.org/article/58618af733e344669db37bfc9df83c1f
Publikováno v:
BMC Oral Health, Vol 23, Iss 1, Pp 1-13 (2023)
Abstract Background Currently, oblique placement of long implants or the use of short implants to circumvent the maxillary sinus area and provide support for fixed prostheses are viable alternatives. The purpose of this study was to compare these two
Externí odkaz:
https://doaj.org/article/3f1d247356b6413aa2bd645ab520174e
Publikováno v:
Frontiers in Ecology and Evolution, Vol 12 (2024)
Environmental issues have become one of the important topics affecting China and the world. As the world’s most populous country and the second-largest economy, China’s environmental conditions have significant impacts on global ecosystems and su
Externí odkaz:
https://doaj.org/article/aee130afa13942b78e94ce8371bad4ec
Autor:
Anlin Li, Linfeng Luo, Wei Du, Zhixin Yu, Lina He, Sha Fu, Yuanyuan Wang, Yixin Zhou, Chunlong Yang, Yunpeng Yang, Wenfeng Fang, Li Zhang, Shaodong Hong
Publikováno v:
npj Precision Oncology, Vol 7, Iss 1, Pp 1-13 (2023)
Abstract Programmed cell death ligand 1 (PD-L1) expression remains the most widely used biomarker for predicting response to immune checkpoint inhibitors (ICI), but its predictiveness varies considerably. Identification of factors accounting for the
Externí odkaz:
https://doaj.org/article/d844aac406404207a7c41966a3d862f5
Autor:
Lu ZHANG, Feng LI, Jiejia ZHENG, Shuangli XIONG, Chengjian XU, Anlin LI, Dequan XIONG, Dan TANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 434-439 (2023)
Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that af
Externí odkaz:
https://doaj.org/article/6e3e066938684fddad0e180f300e23ac
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 228-234 (2023)
The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight met
Externí odkaz:
https://doaj.org/article/13fd2bab87ff4eab95bbd70e5e0c5a43