Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Cong-Gui Chen"'
Publikováno v:
Poultry Science, Vol 99, Iss 3, Pp 1717-1723 (2020)
The effect of high-pressure processing (200 MPa, 10 min) on the solubility of chicken breast myosin with 25% molar substitution of Na+ by 3 anion types of potassium salts (KCl, K-lactate, and K-citrate) was investigated. The results showed that the l
Externí odkaz:
https://doaj.org/article/fcb05c778ff945a695be1a7fea3463e1
Publikováno v:
Foods, Vol 11, Iss 10, p 1372 (2022)
The effects of cooked lean pork batters with three ionic types of polysaccharides (anionic xanthan-gum/sodium-alginate, neutral curdlan-gum/konjac-gum and cationic chitosan) on the intestinal health of mice were investigated in this study. The result
Externí odkaz:
https://doaj.org/article/72418d2de1da40258adbf9d4cf197d33
Publikováno v:
Molecules, Vol 23, Iss 12, p 3377 (2018)
(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs)
Externí odkaz:
https://doaj.org/article/f232e182dc6040039e94371cf34cd735
Publikováno v:
Food Control. 145:109404
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96c12239eaadf9fc0658f4b736d5c587
https://doi.org/10.1016/j.foodcont.2022.109404
https://doi.org/10.1016/j.foodcont.2022.109404
Publikováno v:
Food chemistry. 394
The in vitro digestion of a mixed gel (MS) of pork muscle and resistant starch (RS) was investigated and the role of the salt-soluble protein (SSP) in the function promotion of the mixed gel was clarified. The results showed that the mixed muscle gel
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eecb680f24cf9fc7e2cdbb3635b29bad
https://pubmed.ncbi.nlm.nih.gov/35716500
https://pubmed.ncbi.nlm.nih.gov/35716500
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33c8c84b45f64c91edf2002670325d0f
https://doi.org/10.1111/jfpp.14764
https://doi.org/10.1111/jfpp.14764
Publikováno v:
Food chemistry. 319
The improvement mechanism of high pressure processing (HPP, 100-300 MPa, 10 min) on the gelation properties of reduced-sodium (0.3 M sodium chloride) myofibrillar protein containing 20 mM CaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::89ef2ae47b56daa00e3e02c0c9fec4f3
https://pubmed.ncbi.nlm.nih.gov/32187565
https://pubmed.ncbi.nlm.nih.gov/32187565
Publikováno v:
Food chemistry. 269
The combined effect of calcium chloride (CaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4bf6f1c6ac916895cf574606aeadcd85
https://pubmed.ncbi.nlm.nih.gov/30100429
https://pubmed.ncbi.nlm.nih.gov/30100429
Publikováno v:
Advanced Materials Research. :551-555
According to the requirements of dynamic design for high-speed and heavy-loading marine gear, in view of slotting processing advantages, modification profile slotting cutter used to achieve modify high-speed and heavy-loading marine gear, and the mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11383cdd9b70ae5d311f1d8e0339d9fd
https://doi.org/10.4028/www.scientific.net/amr.328-330.551
https://doi.org/10.4028/www.scientific.net/amr.328-330.551