Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Baoshang Fu"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 85-92 (2023)
The effects of three different types of modified starch additives, hydroxypropyl starch phosphate (FMS 117), acetylated distarch adipate (FMS 121), and pregelatinized acetylated distarch adipate (FMS 1820), on the gel property and product quality of
Externí odkaz:
https://doaj.org/article/a2c2015dead44484a30bea206a35cf28
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 16, Pp 264-269 (2023)
The quality changes of ready-to-eat vacuum-fried hairtail with different packaging during 60 days storage at 25 ℃ were studied in this study to choose the optimal packaging material. The changes in water content, water activity, pH, peroxide value
Externí odkaz:
https://doaj.org/article/e64b1042629b455b8eb0b7a99bcc34c6
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 388-396 (2023)
In order to improve the quality stability of frozen reconstructed squid mince, the influence of three additions at various concentrations, namely trehalose (2%, 4%, 6%), lactitol (2%, 4%, 6%), and sodium lactate (2%, 3%, 4%) on the cryoprotective eff
Externí odkaz:
https://doaj.org/article/9d13edc2999940bfa3d6518b962572ef
Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 87-95 (2023)
The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary s
Externí odkaz:
https://doaj.org/article/df058be717294e4b87384f779ddd0e6d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 83-91 (2022)
The effects of propylene glycol alginate (PGA) on the storage stability of frozen whole wheat flour dough were investigated, as well as the changes in baking quality of the frozen dough. The stability of frozen dough was evaluated by measuring the fe
Externí odkaz:
https://doaj.org/article/1e2b53c5f1dd41f996737f40e0847a43
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 443-452 (2022)
Whole grains are rich in nutrients and bioactive components, which have become the focus of consumers' attention in recent years. Whole grain food has more nutritional value and health benefits compared with refined grain product. This paper summariz
Externí odkaz:
https://doaj.org/article/6661345a2a844647a884e941735fa544
Publikováno v:
Foods, Vol 12, Iss 10, p 1983 (2023)
Flavor, which mainly depends on volatile compounds, is an important index for evaluating the quality of clam sauce. This study investigated the volatile compounds in clam sauce prepared using four different methods and the influence of aroma characte
Externí odkaz:
https://doaj.org/article/2a0d54836eb3406fae764f2eaec054cb
Publikováno v:
Journal of Functional Foods, Vol 86, Iss , Pp 104698- (2021)
To screen the in vitro uric acid-lowering activity of the neutral polysaccharides (NCSP) and acid polysaccharides (ACSP) isolated from the corn silk were evaluated. Furthermore, preliminary structure-activity relationships for them were investigated.
Externí odkaz:
https://doaj.org/article/c374a7833b834a99b6c6f7c463ba20eb
Autor:
Caiyan Jiang, Yao Chen, Shuang Li, Shan Shang, Baoshang Fu, Lina Wang, Xiuping Dong, Pengfei Jiang
Publikováno v:
Foods, Vol 11, Iss 21, p 3321 (2022)
This study aimed to compare tilapia fish cake drying and sterilization conditions (105, 115, and 121 °C) on the quality of the cakes. The impacts of volatile flavor substances, the chroma value, quality and structure characteristics, microscopic str
Externí odkaz:
https://doaj.org/article/05972d9594dd433a95cea0bb174a6455
Publikováno v:
Foods, Vol 11, Iss 19, p 3015 (2022)
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction produc
Externí odkaz:
https://doaj.org/article/a5196912935e40d38d5a22d565e2559d