Zobrazeno 1 - 10
of 88
pro vyhledávání: '"Changhai JIN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 333-340 (2024)
Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years becaus
Externí odkaz:
https://doaj.org/article/422200ccc6324734b6cdaba1667822de
Autor:
Chunlu Qian, Yan Sun, Bei Zhang, Yuyang Shao, Jun Liu, Juan Kan, Man Zhang, Lixia Xiao, Changhai Jin, Xiaohua Qi
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100208- (2024)
Water bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This
Externí odkaz:
https://doaj.org/article/369b1a4e698a44ab80a19b31194548fc
Autor:
Zhihao Wang, Min Gao, Juan Kan, Qingyang Cheng, Xiaotong Chen, Chao Tang, Dan Chen, Shuai Zong, Changhai Jin
Publikováno v:
Foods, Vol 13, Iss 7, p 1028 (2024)
Ulcerative colitis (UC) is a complicated inflammatory disease with a continually growing incidence. In this study, resistant starch was obtained from purple sweet potato (PSPRS) by the enzymatic isolation method. Then, the structural properties of PS
Externí odkaz:
https://doaj.org/article/f6738d8210fb4a85bcae9961d61e71cb
Publikováno v:
Foods, Vol 12, Iss 18, p 3452 (2023)
This study was conducted to evaluate the effect of salt brining process parameters (salt concentration 0–15%, brining time 4–12 h, brining temperature 4–20 °C) on the quality of sous vide cooked duck meat by a single factor combined with respo
Externí odkaz:
https://doaj.org/article/cd235703d6c64a25a6ef52729c19dc66
Autor:
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Publikováno v:
Foods, Vol 12, Iss 10, p 2012 (2023)
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the
Externí odkaz:
https://doaj.org/article/6e298e8fc30b47589c701efdbe4369c7
Autor:
Chunlu Qian, Zhengjie Ji, Qin Zhu, Xiaohua Qi, Qianqian Li, Jiandong Yin, Jun Liu, Juan Kan, Man Zhang, Changhai Jin, Lixia Xiao
Publikováno v:
Horticultural Plant Journal, Vol 7, Iss 3, Pp 188-196 (2021)
Peach (Prunus persica Batsch ‘Yuhualu’) fruit are sensitive to chilling injury (CI). Proline, polyamine (PA), and nitric oxide (NO) are important small regulators of various metabolic pathways under chilling stress that mitigate CI. Ethylene is k
Externí odkaz:
https://doaj.org/article/67b7b988c50f4636b831e2328d80940f
Autor:
Man Zhang, Suhui Xing, Cuncun Fu, Fan Fang, Jun Liu, Juan Kan, Chunlu Qian, Qingqing Chai, Changhai Jin
Publikováno v:
Foods, Vol 11, Iss 23, p 3933 (2022)
The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were i
Externí odkaz:
https://doaj.org/article/c612369d93d94ad3849d322b174f3a58
Publikováno v:
Journal of Functional Foods, Vol 72, Iss , Pp 104082- (2020)
Polyphenols possess a reduction in the risk of a number of metabolic disorders. Peach peel contains plenty of polyphenols; however, its effect on regulating lipid metabolism remains unclear. The objective of this study was to investigate the effects
Externí odkaz:
https://doaj.org/article/94ef83a57fcc49cc86e409e67e7dc550
Autor:
Chunlu Qian, Zhengjie Ji, Chen Lin, Man Zhang, Jixian Zhang, Juan Kan, Jun Liu, Changhai Jin, Lixia Xiao, Xiaohua Qi
Publikováno v:
International Journal of Molecular Sciences, Vol 23, Iss 3, p 1607 (2022)
Harvested water bamboo shoots can be stored for only a few days before they lose weight and become soft. Nitrogen oxide (NO) and modified atmosphere packaging (MAP) have previously been used to prolong horticultural crop storage. In the present study
Externí odkaz:
https://doaj.org/article/deec5db82e654068b5bc7133ae68e62d
Publikováno v:
Foods, Vol 10, Iss 6, p 1374 (2021)
Pork is perishable due to oxidation and microbial spoilage. Edible coating based on biopolymers and phenolic compounds is an effective way to preserve the quality of pork. In this study, ferulic acid-grafted-CS (ferulic acid-g-CS) with strong antioxi
Externí odkaz:
https://doaj.org/article/13dec076f4534bae9330053f7a5cda8f