Zobrazeno 1 - 10
of 87
pro vyhledávání: '"Chunlu QIAN"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 333-340 (2024)
Sous vide is a cooking technique under vacuum condition with precisely controlled temperature and time. Compared with traditional cooking methods, sous vide cooking has been widely studied and applied in meat product processing in recent years becaus
Externí odkaz:
https://doaj.org/article/422200ccc6324734b6cdaba1667822de
Autor:
Chunlu Qian, Yan Sun, Bei Zhang, Yuyang Shao, Jun Liu, Juan Kan, Man Zhang, Lixia Xiao, Changhai Jin, Xiaohua Qi
Publikováno v:
Food Chemistry: Molecular Sciences, Vol 8, Iss , Pp 100208- (2024)
Water bamboo shoots (Zizania latifolia) is prone to quality deterioration during cold storage after harvest, which causes the decline of commodity value. Chlorophyll synthesis and lignin deposition are the major reasons for quality degradation. This
Externí odkaz:
https://doaj.org/article/369b1a4e698a44ab80a19b31194548fc
Autor:
Xu Zhang, Lijuan Zhu, Ming Qian, Li Jiang, Peng Gu, Luting Jia, Chunlu Qian, Weiqi Luo, Min Ma, Zhangfei Wu, Xin Qiao, Libin Wang, Shaoling Zhang
Publikováno v:
Molecular Horticulture, Vol 4, Iss 1, Pp 1-17 (2024)
Abstract Putrescine plays a role in superficial scald development during the cold storage of pear fruit. However, the molecular mechanism behind this phenomenon has not been un-fully clarified until recently. In this study, a conjoint analysis of met
Externí odkaz:
https://doaj.org/article/5d5b9d44bd434e2ba380877c956a38aa
Autor:
Xinli GENG, Jun YAO, Heyun ZHENG, Bing XIE, Qiuqin ZHANG, Cuihuan ZHANG, Xiaopu REN, Libin Wang, Chunlu QIAN
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 1, Pp 31-40 (2024)
【Objective】The study aims to explore the effects of low-light stress on the main quality characteristics of fruits of different muskmelon varieties.【Method】The content changes of carbohydrates, carotenoids and chlorophyll in different fruit p
Externí odkaz:
https://doaj.org/article/5fc424fcd14a4eda8d8d04e03f2fe59f
Autor:
Zichen Cai, Yaying Jiang, Fei Wang, Jun Liu, Juan Kan, Man Zhang, Xiaohua Qi, Liangjun Li, Shuping Zhao, Chunlu Qian
Publikováno v:
Foods, Vol 13, Iss 20, p 3335 (2024)
Nine varieties of lotus root (Suining, Xinhe, Zaohua, Zhonghua, L0014, L0013, Cuiyu, L0011, and Zhenzhu) were selected as the research materials to compare their differences in physical, chemical, and starch characteristics before and after boiling,
Externí odkaz:
https://doaj.org/article/fc5001182a7e445aac2798678609f69e
Autor:
Bin Ding, Fei Wang, Bei Zhang, Mengshi Feng, Lei Chang, Yuyang Shao, Yan Sun, Ying Jiang, Rui Wang, Libin Wang, Jixian Xie, Chunlu Qian
Publikováno v:
Foods, Vol 12, Iss 24, p 4380 (2023)
To investigate the flavor characteristics of peanuts grown in Jiangsu, China, ten local varieties were selected. The amino acids, 5′-nucleotides and volatile substances were detected, and the flavor and odor characteristics of these varieties were
Externí odkaz:
https://doaj.org/article/9d82015290d3408f94136605337cc0c7
Autor:
Siying Qi, Jiping Han, Camel Lagnika, Ning Jiang, Chunlu Qian, Chunquan Liu, Dajing Li, Yang Tao, Zhifang Yu, Libin Wang, Zhongyuan Zhang, Chunju Liu, Yadong Xiao, Min Zhang
Publikováno v:
Food Production, Processing and Nutrition, Vol 3, Iss 1, Pp 1-13 (2021)
Abstract Edible fungi are rich in nutrition, but they are susceptible to spoilage, and often prolonged by drying. RF and microwave energy drying have the advantages of short drying time, high energy efficiency and good process control. However, to de
Externí odkaz:
https://doaj.org/article/e7354e773b5f4ac98546afce2887d302
Autor:
Chunlu Qian, Zhengjie Ji, Qin Zhu, Xiaohua Qi, Qianqian Li, Jiandong Yin, Jun Liu, Juan Kan, Man Zhang, Changhai Jin, Lixia Xiao
Publikováno v:
Horticultural Plant Journal, Vol 7, Iss 3, Pp 188-196 (2021)
Peach (Prunus persica Batsch ‘Yuhualu’) fruit are sensitive to chilling injury (CI). Proline, polyamine (PA), and nitric oxide (NO) are important small regulators of various metabolic pathways under chilling stress that mitigate CI. Ethylene is k
Externí odkaz:
https://doaj.org/article/67b7b988c50f4636b831e2328d80940f
Autor:
Chunlu Qian, Yaying Jiang, Yan Sun, Xiaodong Yin, Man Zhang, Juan Kan, Jun Liu, Lixia Xiao, Changhai Jin, Xiaohua Qi, Wenfei Yang
Publikováno v:
Foods, Vol 12, Iss 10, p 2012 (2023)
The changes in the texture and flavor of lotus root were determined before and after boiling, steaming and frying. Compared to fresh lotus root, all three kinds of cooking decreased the hardness and springiness, and frying significantly enhanced the
Externí odkaz:
https://doaj.org/article/6e298e8fc30b47589c701efdbe4369c7
Autor:
Man Zhang, Suhui Xing, Cuncun Fu, Fan Fang, Jun Liu, Juan Kan, Chunlu Qian, Qingqing Chai, Changhai Jin
Publikováno v:
Foods, Vol 11, Iss 23, p 3933 (2022)
The influences of four drying methods (hot air drying (HAD), vacuum freeze drying (VFD), vacuum drying (VD) and intermittent microwave combined with hot air drying (MW-HAD)) on the taste profile and flavor characteristic of Cordyceps militaris were i
Externí odkaz:
https://doaj.org/article/c612369d93d94ad3849d322b174f3a58