Zobrazeno 1 - 10
of 352
pro vyhledávání: '"Chen, Jiwang"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 247-255 (2024)
To enhance the liquid nitrogen freezing efficiency and improve the quality of frozen prepared Monopterus albus, the effect of variable temperature liquid nitrogen quick-freezing combined with composite cryoprotectant treatment on the quality of prepa
Externí odkaz:
https://doaj.org/article/03f351c0a8e5439eafd625ed36e6a508
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 58-66 (2024)
This study was performed in order to investigate the impact of steaming and boiling on the color, free and ester-type astaxanthin contents and in vitro antioxidant activity of different parts of crayfish. The results demonstrated that both cooking tr
Externí odkaz:
https://doaj.org/article/217df589f3d14df09e2b16b42134e94c
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 247-255 (2024)
Phyllostachys praecox shoots were frozen using liquid nitrogen at –60, –90 or –120 ℃ to an internal temperature of –18 ℃, or frozen at –90 ℃ to an internal temperature of –6, –12 or –18 ℃, vacuum-packed and stored in a freezer
Externí odkaz:
https://doaj.org/article/c97f327353334172bcb4555decc04abb
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 210-216 (2024)
This purpose of this study was to evaluate the effect of pre-drying on the oil penetration and texture characteristics of deep-fried battered and breaded fish nuggets. Battered breaded fish nuggets (BBFNs) were dried in a drying oven and dried at 40
Externí odkaz:
https://doaj.org/article/e7bb168ba8f04f07a126068a25338f17
Autor:
Chen, Jiwang, Yao, Ni, Wang, Tingliang, Wu, Jiajia, Ding, Mingle, Zhang, Xinxin, Zhang, Shichao, Yoon, Sam S., Ding, Bin
Publikováno v:
In Composites Communications November 2024 51
Publikováno v:
In Food Chemistry 1 November 2024 457
Publikováno v:
In International Journal of Refrigeration September 2024 165:188-198
Publikováno v:
In Food Chemistry 15 January 2025 463 Part 2
Publikováno v:
Shipin Kexue, Vol 45, Iss 2, Pp 299-307 (2024)
To establish a model based on near-infrared (NIR) spectra for quickly detecting the freshness of frozen crayfish, NIR spectra of thawed crayfish (tail, meat, and mince) were collected, and data were pretreated by first derivative, multiple scattering
Externí odkaz:
https://doaj.org/article/3e0e30042bbe4d7c90d59fa12a06b0ee
Publikováno v:
In Food Chemistry: X 30 June 2024 22