Zobrazeno 1 - 10
of 10 726
pro vyhledávání: '"Cooking methods"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 21, Pp 182-189 (2024)
In order to explore the accumulation of heavy metals in crayfish cooking juice and its effect on the level of heavy metals in edible parts (crayfish tail) under different cooking methods. The levels of nine heavy metals As, Ba, Cd, Cr, Cu, Hg, Mn, Ni
Externí odkaz:
https://doaj.org/article/4b9821db78d94488bf95ffbd941d63fe
Publikováno v:
Shipin Kexue, Vol 45, Iss 18, Pp 143-151 (2024)
Roasted lamb chops were prepared by superheated steam roasting (SSR) and direct roasting (DR). To explore the formation mechanism of flavor substances, descriptive sensory analysis (DSA), an electronic nose (E-nose) system, head-space solid phase mic
Externí odkaz:
https://doaj.org/article/f269b2be58e6440a8fa7061dabaea833
Autor:
Tianyang WANG, Ju GUAN, Jingjing LUO, Lian YANG, Changfu LI, Yiling XIONG, Yuwen YI, Mingfeng QIAO, Jing DENG, Huachang WU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 234-244 (2024)
Cooking methods could have a great influence on the flavour of food, to investigate the effect of cooking methods on the aroma of pork, this study used electronic nose combined with gas chromatography-ion mobility spectrometry (GC-IMS) for multivaria
Externí odkaz:
https://doaj.org/article/c7187e4f9e7341ffa3dabdea09db2426
Publikováno v:
Animal Bioscience, Vol 37, Iss 7, Pp 1225-1235 (2024)
Objective The objective of the study was to determine the effects of feeding fermented cassava leaf meal (FCLM) on growth performance, carcass characteristics and meat sensory evaluation of broiler chickens. Methods A total of 160 Cobb-500 chickens w
Externí odkaz:
https://doaj.org/article/6a193d4f2c85426fa7f539d8d7e1347a
Autor:
Xinyang Liu, Shihao Wang, Meifan Pan, Ailing Tian, Kaixuan Chen, Wenwen Qu, Wenkai Zhou, Yarui Zhou, Lijjiao Fan, Cong Zhao, Lingyun Qu, Qiangwei Liu, Saihan Wang, Chuanxu Zheng, Lili Zheng, Feng Zhong, Lirong Xu, Aiguo Ma
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101652- (2024)
To instruct the production of millet porridge, the effect of cooking methods on flavor and texture of millet porridge was investigated. A total of 91 volatiles were detected and most volatile compounds decreased with cooking time, e.g. alcohols. The
Externí odkaz:
https://doaj.org/article/8a727cdd18c9494aac2aa87495daf45e