Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Changsong SHAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 111-121 (2022)
The effects of Porphyra on the processing characteristics and food quality of mixed flour (wheat flour-Porphyra powder), dough and noodle were studied by the addition 0~4% Porphyra into flour to make fresh wet noodle, which fully explored the regulat
Externí odkaz:
https://doaj.org/article/565e4a15410f4015a01c687c9c5ebede
Publikováno v:
International Journal of Food Science & Technology. 57:2285-2297
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::827e44bd02a67607a19eb464fc5e9c12
https://doi.org/10.1111/ijfs.15580
https://doi.org/10.1111/ijfs.15580
Publikováno v:
OALib. :1-8
Physicochemical properties of white waxy wheat flour and glutinous rice flour were studied comparatively in this work. The swelling power, rapid viscosity analyzer (RVA), water-retaining capacity, paste transparency, freezing and thawing stability, d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17d3d65bd9160839fc3883f07c505310
https://doi.org/10.4236/oalib.1101633
https://doi.org/10.4236/oalib.1101633
Optimization of the Extraction Technology of Chlorogenic Acid in Honeysuckle Response Surface Method
Publikováno v:
OALib. :1-9
The ultrasound-assisted extraction of chlorogenic acid from honeysuckle was modeled using response surface methodology. A three-level-three-factor Box–Behnken design was employed to optimize three extraction variables, including extraction temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::69504f2ea3ae554e526e2ea9d857c74e
https://doi.org/10.4236/oalib.1100941
https://doi.org/10.4236/oalib.1100941
Publikováno v:
Agricultural Sciences. :744-748
The volatile flavor compounds of Jin Xiang garlic and Tai’an garlic in chemical composition were detected and analyzed and the contents of them were compared and determinated. The volatile constituents of Jin Xiang garlic and Tai’an garlic were c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46c06cdc0170c54ec7aa8e4a2d40339d
https://doi.org/10.4236/as.2013.412101
https://doi.org/10.4236/as.2013.412101
Publikováno v:
International Journal of Simulation: Systems, Science & Technology; 2016, Vol. 17 Issue 45, p1-7, 7p
Publikováno v:
International Journal of Food Science & Technology; Apr2022, Vol. 57 Issue 4, p2285-2297, 13p