Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Caiyan JIANG"'
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101126- (2024)
This study investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results showed that the thiobarbituric acid reactive substances (TBARS) values
Externí odkaz:
https://doaj.org/article/36e001b9416b466da7a2a44c478b956f
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 21-31 (2022)
In order to investigate the effects of different yeasts on the quality and flavor of sweet potato bread, the rheological properties, color, texture and flavor of sweet potato bread were compared and analyzed. The results showed that different yeasts
Externí odkaz:
https://doaj.org/article/f1099bae844d482da72526e6697255f1
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100584- (2023)
This study investigated the effects of different cooking methods on non-volatile flavor (free amino acids, 5′-nucleotides, and organic acids, etc.) of Coregonus peled meat. The volatile flavor characteristics were also analyzed by electric nose and
Externí odkaz:
https://doaj.org/article/d61d2e0aa19b4bd394b86712d5bc41d7
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:
Quality Assurance and Safety of Crops & Foods. 15:84-91
In the experiment of this article, the artificial neural network (ANN) was used to establish the sturgeon bone marrow drying model. Further, the effects of different temperatures (40, 60, and 80°C), humidities (0, 20, and 40%), and air velocities (8
Autor:
Caiyan Jiang
Publikováno v:
International Journal of Emerging Technologies in Learning; 2022, Vol. 17 Issue 3, p50-67, 18p
Publikováno v:
Microchimica Acta. 186
Cobalt oxyhydroxide (CoOOH) was grown on the surface of graphitic-phase C3N4 nanosheets to obtain an activatable fluorescent nanoprobe for ascorbic acid (AA). The probe was applied to the detection of AA in biological fluids and to image AA in HeLa c
Publikováno v:
Mikrochimica acta. 186(6)
Cobalt oxyhydroxide (CoOOH) was grown on the surface of graphitic-phase C
Autor:
Caiyan Jiang
Publikováno v:
Proceedings of the 2016 International Conference on Contemporary Education, Social Sciences and Humanities.