Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Bizhen ZHONG"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 23-33 (2024)
In order to identify biomarkers of lipid deterioration in grass carp (Ctenopharyngodon idella) muscle during cold storage, the lipid profile change of the grass carp muscle stored at 4 ℃ for different periods (3, 6, and 9 d) was investigated by UPL
Externí odkaz:
https://doaj.org/article/10d20c8dd4fa439691ac82b094843859
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 282-293 (2024)
To explore the different extraction methods and traditional refining process of squid visceral fish oil and its quality changes, the deep-sea squid viscera from the Equator, Argentina, and the North Pacific were used as raw materials in this study. F
Externí odkaz:
https://doaj.org/article/289d202ad8a344e994bf4ccd46fabee2
Autor:
Qingxi Liang, Xiangfei Hu, Bizhen Zhong, Xiaoliang Huang, Hui Wang, Chengwei Yu, Zongcai Tu, Jinlin Li
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101188- (2024)
Low salt dry-curing (LSD), as a healthier pre-treatment for the preservation of fishery products, is a potential technique substitute for excessively salty curing. The regulatory effects of 2 % and 3 % LSD on the quality evolution through an intrinsi
Externí odkaz:
https://doaj.org/article/e4717b34cb1f4b9abff3c744553df6b2
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 466-474 (2023)
Low-temperature preservation is an important storage method for grass carp. Although low temperature can not completely inhibit the activity of enzymes in fish, it can significantly decrease the activity of enzymes and inhibit the growth and reproduc
Externí odkaz:
https://doaj.org/article/fe231e4877ef49c0b85e7b7374004b79
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 489-498 (2023)
Structured lipids are a new class of lipids recombined by combining fatty acids with special physiological functions at specific positions on the triglyceride backbone. Enzymatic catalyzed synthesis of structured lipids has attracted attention due to
Externí odkaz:
https://doaj.org/article/12abf4daa3264577a48744abd902cea0
Autor:
Xiangfei Hu, Bin Peng, Shuanglong Wang, Zongcai Tu, Jinlin Li, Hui Wang, Yueming Hu, Bizhen Zhong
Publikováno v:
European Food Research and Technology. 248:2079-2095
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1d99e977a440640996136664f9043001
https://doi.org/10.1007/s00217-022-04032-9
https://doi.org/10.1007/s00217-022-04032-9
Autor:
Jinlin Li, Bin Peng, Li Huang, Bizhen Zhong, Chengwei Yu, Xiangfei Hu, Weiya Wang, Zongcai Tu
Publikováno v:
LWT. 176:114532
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a31d0932969c212d831dc646d6d0c2b4
https://doi.org/10.1016/j.lwt.2023.114532
https://doi.org/10.1016/j.lwt.2023.114532