Zobrazeno 1 - 10
of 270
pro vyhledávání: '"Chinese water chestnut"'
Publikováno v:
AMB Express, Vol 14, Iss 1, Pp 1-15 (2024)
Abstract This experiment aimed to investigate the impact of malic acid (MA) and citric acid (CA) on the nutritional composition, fermentation quality, rumen degradation rate, and microbial diversity of a mixture of apple pomace and corn protein powde
Externí odkaz:
https://doaj.org/article/d0c70928816b4ce0b4aa196b804285a5
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
Fresh-cut Chinese water chestnuts (CWCs) are susceptible to yellowing and browning during storage due to mechanical damage and the loss of protective outer skin, adversely affecting their marketability and shelf life. Methyl jasmonate (MeJA) is curre
Externí odkaz:
https://doaj.org/article/e24802fe60ce44889476328df7b156a7
Autor:
Mubo SONG, Yiran SUN, Yingjian LIU, Jinxian NONG, Yunfen LIU, Meiying HE, Feilong YIN, Zhenlin CHEN
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 1, Pp 1-9 (2024)
【Objective】Fresh-cut Chinese water chestnut (CWC) is prone to yellowing during storage, seriously affecting its appearance quality and commercial value. The study aims to find an effective method for inhibiting the yellowing of freshcut CWC and d
Externí odkaz:
https://doaj.org/article/1ed29b9b3b3c447d844688189f663233
Autor:
Li, Yulin1,2 liyulin7226@163.com, Xu, Mengyu1,2, Li, Qing1,2, Liu, Yun1,2, Yan, Ting1,2, Zhou, Lijun1,2
Publikováno v:
Journal of Food Processing & Preservation. Oct2017, Vol. 41 Issue 5, pn/a-N.PAG. 4p.
Publikováno v:
Foods, Vol 13, Iss 20, p 3295 (2024)
Loquat leaf extract (LLE) was added to guar gum and pullulan as an environmentally friendly packaging film (GPE) to preserve Chinese water chestnuts (CWCs). The effect of the amount of LLE on the guar gum/pullulan composite film was investigated. The
Externí odkaz:
https://doaj.org/article/265cfb1b46c84333bb01fd2e150b4072
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 123-130 (2023)
The in vitro models of lysophosphatidylcholine 18:1 (LPC(18:1)), lysophosphatidy- lethanolamine 18:1 (LPE(18:1)) and oleic acid were constructed by simulating the pH, LPC(18:1) and LPE(18:1) contents and steaming conditions of Chinese water chestnut
Externí odkaz:
https://doaj.org/article/ac05eeb87f9f4bba85151bfe334832cd
Autor:
Cheng, Libao1, Li, Shuyan2, Chen, Sainan1, Wang, Yan1, Yu, Meizhen1, Chen, Xuehao1 xhchen@yzu.edu.cn, Li, Liangjun1, Yin, Jingjing1 ljli@yzu.edu.cn
Publikováno v:
PLoS ONE. 10/7/2016, Vol. 11 Issue 10, p1-19. 19p.
Autor:
Kunpeng OU1 oukunpeng@xaas.net, Yan WANG1 wangyan@gxaas.net, Fanglian HE1, Wen JIANG1, Meiping GAO1, Lijuan CHEN1, Yuan ZENG2
Publikováno v:
Agricultural Science & Technology. Jun2016, Vol. 17 Issue 6, p1359-1362. 4p.
Publikováno v:
Agricultural Science & Technology. Jan2016, Vol. 17 Issue 1, p81-84. 4p.
Publikováno v:
Southwest China Journal of Agricultural Sciences. 2015, Vol. 28 Issue 2, p751-756. 6p.