Zobrazeno 1 - 10
of 56
pro vyhledávání: '"Chao-Hui Feng"'
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionAn investigation was conducted using a hyperspectral imaging (HSI) system to non-invasively estimate adenosine triphosphate (ATP) content in vacuum packaged sausages in different modified casing treatments added with orange extracts after
Externí odkaz:
https://doaj.org/article/6958ddd1ed03442f89f166a646e4abd9
Publikováno v:
Life, Vol 14, Iss 5, p 647 (2024)
The moisture content of immersion vacuum-cooled sausages with modified casings containing citrus fruit extracts under different storage conditions was studied using hyperspectral imaging (HSI) associated with chemometrics. Different pre-processing co
Externí odkaz:
https://doaj.org/article/a22f3c873e3e4399a9220c491a07bb99
Publikováno v:
Applied Sciences, Vol 14, Iss 1, p 35 (2023)
Three different cocoa butter polymorphs have been determined by X-ray diffraction (XRD) and terahertz spectroscopy in the range of 0–11 THz. Specific procedures to produce different types of crystallization were detailed. The results from XRD analy
Externí odkaz:
https://doaj.org/article/e714f3f363f646b38b5ed8cdd746a020
Autor:
Juan F. García-Martín, Chao-Hui Feng, Nelson-Manuel Domínguez-Fernández, Paloma Álvarez-Mateos
Publikováno v:
Life, Vol 13, Iss 9, p 1864 (2023)
In this work, the extraction of phenolic compounds from orange waste (OW) obtained after the industrial extraction of neohesperidin from bitter oranges (Seville oranges) was assayed by microwave-assisted extraction (MAE) and Soxhlet extraction (SE).
Externí odkaz:
https://doaj.org/article/27d01881258d4036a400080b60777dc7
Autor:
Chao-Hui Feng, Hirofumi Arai
Publikováno v:
Applied Sciences, Vol 13, Iss 9, p 5300 (2023)
The moisture levels in sausages that were stored for 16 days and added with different concentrations of orange extracts to a modification solution were assessed using response surface methodology (RSM). Among the 32 treatment matrixes, treatment 10 p
Externí odkaz:
https://doaj.org/article/0873a5783fca4f1f8e09c37d647be34f
Publikováno v:
Foods, Vol 12, Iss 5, p 1069 (2023)
The textural properties (hardness, springiness, gumminess, and adhesion) of 16-day stored sausages with different additions of orange extracts to the modified casing solution were estimated by response surface methodology (RSM) and a hyperspectral im
Externí odkaz:
https://doaj.org/article/1b42895de05a4aadb89266441d15ef40
Autor:
José Miguel Hernández-Hierro, Daniel Cozzolino, Chao-Hui Feng, Ana Elisa Rato, Julio Nogales-Bueno
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Externí odkaz:
https://doaj.org/article/47018141ac514931b0c81faa71766b93
Publikováno v:
Foods, Vol 11, Iss 18, p 2797 (2022)
The pH values of sausages stuffed in natural hog casings with different modifications (soy lecithin, soy oil, orange extracts (OE) from waste orange peels, lactic acid in slush salt, and treatment time) after 16-day 4 °C storage were evaluated for t
Externí odkaz:
https://doaj.org/article/a5ba3933285d487aa08f6b6e6bf317b9
Autor:
Chao-Hui Feng
Publikováno v:
Molecules, Vol 27, Iss 7, p 2268 (2022)
The simultaneous effects of three continuous factors: solvent concentration (50–100%), treated times (25–85 min), treated temperatures (25–55 °C), and two categorical factors: type of solvents (methanol or ethanol) and ultrasonic frequency (28
Externí odkaz:
https://doaj.org/article/2683fcb31bb7434fb26bab3f5a0d98ef
Autor:
Chao-Hui Feng
Publikováno v:
Foods, Vol 11, Iss 5, p 634 (2022)
The growth kinetics for the total viable count (TVC) in sausages with modified hog casings (treated by surfactant solutions and slush salt with lactic acid), natural hog casings and sheep casings as a function of the storage time (up to 50 days) were
Externí odkaz:
https://doaj.org/article/269b99b42434447ea4ed2209608b7172