Zobrazeno 1 - 10
of 85
pro vyhledávání: '"Conggui Chen"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 98-106 (2024)
Due to the high viscosity of banana pulp and the difficulty of extracting juice, banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice, respectively. The ch
Externí odkaz:
https://doaj.org/article/c8bc1b35253c41829ac5a42be61500c8
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100406- (2023)
The effect of quercetin and oil water separation system on the formation of heterocyclic amines (HAs) was investigated during the frying process of braised chicken drumsticks. The results showed that two β-carboline HAs (β-CHAs) were detected in th
Externí odkaz:
https://doaj.org/article/98f69209302c457fb5e729859f400fae
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 1, p 9240009 (2023)
In this research, the color stability of dried pork meat slices (DPMS) containing 0.2% (m/m) bamboo leaf extract (BLE) and 0.5% (m/m) L-cysteine (Cys) was evaluated in the scope of air-drying temperature variation 55–75 °C. The results showed that
Externí odkaz:
https://doaj.org/article/f0570e73b6d049c286571c95555a768c
Autor:
Xingyun Liu, Wei Xing, Zhaoyang Xu, Xiaomin Zhang, Hui Zhou, Kezhou Cai, Baocai Xu, Conggui Chen
Publikováno v:
Foods, Vol 11, Iss 6, p 833 (2022)
Cooking fumes are an important source of volatile organic compounds (VOCs), particulate matter (PM), and carbonyl compounds. The additive is wildly applied in grilling meat for flavor improvement. However, the effects of additives on cooking fumes em
Externí odkaz:
https://doaj.org/article/5906126920b24c63ad58cc32ad6ef77e
Publikováno v:
Foods, Vol 10, Iss 11, p 2610 (2021)
The study evaluated the combined effect of high-pressure processing (HPP) and spice extracts on low-salt sausages during refrigerated storage. Physicochemical and microbiological characteristics of the sausages were determined. HPP treatment increase
Externí odkaz:
https://doaj.org/article/6d0797dda2024f94ace2dea1943761b5
Publikováno v:
Journal of Applied Fluid Mechanics, Vol 9, Iss 1, Pp 431-441 (2016)
The volume of fluid (VOF) model together with the continuum surface stress (CSS) model is proposed to simulate the core annular of non-Newtonian oil and water flow through the rectangle return bends (∏-bends). A comprehensive investigation is con
Externí odkaz:
https://doaj.org/article/42f48ff1671a4785ad158288ea431acb
Publikováno v:
Materials, Vol 13, Iss 18, p 3958 (2020)
A phase change heat sink has higher heat transfer efficiency compared to a traditional metal solid heat sink, and is thus more preferred for the heat dissipation of high-power light-emitting diodes (LEDs) with very high heat flux. The boiling structu
Externí odkaz:
https://doaj.org/article/ee250eb1b5a6421ea758020b92093586
Publikováno v:
Materials, Vol 12, Iss 13, p 2193 (2019)
Thermal management is crucial to guarantee the normal operation of light-emitting diodes (LEDs) Phase change heat sink is superior to traditional metal solid heat sink due to very small thermal resistance. In this study, a new type of phase change he
Externí odkaz:
https://doaj.org/article/a1772eb6c7e241159007991987db0fb1
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 25, Iss 10, Pp 1493-1498 (2012)
The objective of this investigation was to evaluate the possibility of substituting Amaranthus pigments for nitrates in the of manufacture pork sausage. Five treatments of pork sausages (5% fat) with two levels of sodium nitrite (0 and 0.015%), or th
Externí odkaz:
https://doaj.org/article/a7837eb51bf84885b46bc750bfe80e45
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-11
Nitrite has been widely used in meat products for its abilities including color formation, antimicrobial properties, flavor formation and preventing lipid oxidation. However, the possible generation of