Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Changmou Xu"'
Autor:
Hefei Zhao, Aiyun Han, Joshua J. Nduwamungu, Noriaki Nishijima, Yoshifumi Oda, Akihiro Handa, Yue Zhang, Kaustav Majumder, Changmou Xu
Publikováno v:
Food Bioengineering, Vol 1, Iss 3-4, Pp 319-330 (2022)
Abstract Gluten and gums are usually used in veggie sausage for textural purposes; however, they are not label‐friendly for consumers with gluten sensitivity or consumers looking for clean‐label foods. Therefore, two commercial egg white proteins
Externí odkaz:
https://doaj.org/article/02f2e2f4b77646268773d387bafedd69
Autor:
Sadia Hassan, Muhammad Imran, Muhammad Haseeb Ahmad, Muhammad Imran Khan, Changmou XU, Muhammad Kamran Khan, Niaz Muhammad
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 853-863 (2020)
In the recent years, application of ultrasound has been taken into consideration to enhance the nutritive value of processed food products, either by retaining or modulating their phytochemical components. Profile of phytochemicals in sorghum seeds w
Externí odkaz:
https://doaj.org/article/e477628a778849418a24d4acd24744fc
Autor:
Erica S. King, Junhyo Cho, Hengjing Li, Xueqi Jiang, Annika K. Madler, Mikala K. Weishair, Susan Glenn, Mark H. Brand, Changmou Xu, Bradley W. Bolling
Publikováno v:
Journal of Agriculture and Food Research, Vol 6, Iss , Pp 100248- (2021)
The goal of this study was to determine how the date of harvest impacts the quality characteristics of Aronia mitschurinii (A. K. Skvortsov and Maitul.) ‘Viking’ and ‘Galicjanka’ berries. Aronia berries were collected from farms in the Midwes
Externí odkaz:
https://doaj.org/article/21bf5611a9474915b45f1ce746cbd937
Publikováno v:
International Journal of Analytical Chemistry, Vol 2018 (2018)
Externí odkaz:
https://doaj.org/article/b55be36856fc471aa79135c1fe0f6917
Publikováno v:
International Journal of Molecular Sciences, Vol 18, Iss 3, p 631 (2017)
Polyphenol compositions and concentrations in skins and seeds of five muscadine grapes (cv. “Noble”, “Alachua”, “Carlos”, “Fry”, and “Granny Val”) cultivated in the United States (Tallahassee-Florida, TA-FL) and South China (Nanni
Externí odkaz:
https://doaj.org/article/b7f431c3881843eebb1bdc80c19593a8
Publikováno v:
Acta Horticulturae. :97-110
Publikováno v:
J Food Sci Technol
The effect of high pressure processing (HPP, 600 MPa, 5 min) and thermal treatment (85 °C, 15 min) on aronia berry juice in a pilot scale was studied. The maximal shelf-life of treated samples at room temperature (RT, approximately 25 °C) or refrig
Autor:
Rui Huang, Changmou Xu
Publikováno v:
Comprehensive Reviews in Food Science and Food Safety. 20:1036-1074
Astringency, as a kind of puckering, drying, or rough sensation, is widely perceived from natural foods, especially plants rich in phenolic compounds. Although the interaction and precipitation of salivary proteins by phenolic compounds was often bel
Autor:
Xiaoqing Xie, Stephen Gamet, Benjamin A. Loseke, Changmou Xu, Hefei Zhao, Paul E. Read, Wenkuan Li
Publikováno v:
International Journal of Food Science & Technology. 56:825-837
Publikováno v:
INFORM International News on Fats, Oils, and Related Materials. 31:12-15