Zobrazeno 1 - 10
of 44
pro vyhledávání: '"Chuan-Liang Hsu"'
Autor:
Gede Arda, Chuan-Liang Hsu
Publikováno v:
Jurnal Teknik Pertanian Lampung, Vol 9, Iss 1, Pp 48-54 (2020)
Bringing plasma into food processing is a relatively new measure for food engineer and scientist. It is simple in generation, low energy requirement, high efficacy, and easy to apply, pave its way to be a new prospective scenario in processing more s
Externí odkaz:
https://doaj.org/article/ac4f597ac3e94ccb856f68dfb551c514
Autor:
Yi-Huang Chang, Ku-Shang Chang, Chien-Yu Chen, Chuan-Liang Hsu, Tsan-Chang Chang, Hung-Der Jang
Publikováno v:
Fermentation, Vol 4, Iss 2, p 45 (2018)
High initial glucose concentrations may inhibit glucose utilization and decrease ethanol fermentation efficiency. To minimize substrate inhibition, the effects of feeding yeast with different glucose concentrations on the ethanol production by batch
Externí odkaz:
https://doaj.org/article/6acfe236097d41ee876f0118d2087f64
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science; Jun2024, Vol. 62 Issue 2, p63-74, 12p
Autor:
Gede Arda, Chuan-liang Hsu
Publikováno v:
Plasma Chemistry and Plasma Processing. 43:599-618
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3d08a73d9d31775c345c61922040201
https://doi.org/10.1007/s11090-023-10327-w
https://doi.org/10.1007/s11090-023-10327-w
Publikováno v:
World Journal of Microbiology and Biotechnology. 39
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad2227d7071c63a2282bde79e1fb5a55
https://doi.org/10.1007/s11274-023-03644-x
https://doi.org/10.1007/s11274-023-03644-x
Publikováno v:
European Food Research and Technology. 248:881-892
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b2474ca28efc3dd56a4a17b5143c3320
https://doi.org/10.1007/s00217-021-03927-3
https://doi.org/10.1007/s00217-021-03927-3
Autor:
Gede Arda, Chuan-Liang Hsu
Converting plasma-activated water (PAW) to frozen PAW (FPAW) imparts additional advantages since it can simultaneously conduct washing, precooling, and decontaminating when incorporated with water. This study investigates the efficacy of FPAW undergo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96085010ba86e7bf8ec9c335c73b84ce
https://doi.org/10.21203/rs.3.rs-2327529/v1
https://doi.org/10.21203/rs.3.rs-2327529/v1
Publikováno v:
Food Science and Technology International. 26:715-726
The atmospheric-pressure non-thermal dielectric barrier discharge (DBD) plasma has recently emerged as an efficient decontamination method for the food safety enhancement. Thus the objective of this study was to evaluate the effectiveness of a simple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9df1f8997ab657148ec4770cb0459810
https://doi.org/10.1177/1082013220925931
https://doi.org/10.1177/1082013220925931
Publikováno v:
Food research international (Ottawa, Ont.). 141
This study investigated atmospheric pressure plasma (APP) jet, an emerging novel non-thermal technology, for the inactivation of human norovirus (NoV) on salmon sashimi. The influences of the non-thermal plasma on quality attributes of sashimi were a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f34bf1e8f2efba34303b7e556430f29b
https://pubmed.ncbi.nlm.nih.gov/33641975
https://pubmed.ncbi.nlm.nih.gov/33641975
Publikováno v:
Journal of the Taiwan Institute of Chemical Engineers. 62:39-44
Bacterial count, Listeria monocytogenes detection and somatic cell count (SCC) are generally recognized as indexes of raw milk quality which could affect the price and the shelf-life of dairy products. This research was aimed at developing an easy, l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2896347d2d2524adc8172024716607be
https://doi.org/10.1016/j.jtice.2016.01.030
https://doi.org/10.1016/j.jtice.2016.01.030