Zobrazeno 1 - 10
of 45
pro vyhledávání: '"Cuntang Wang"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective wa
Externí odkaz:
https://doaj.org/article/7b8c7409683d4343a4e7f4a373c51723
Autor:
Ningning JIANG, Jiyang MA, Jian ZHANG, Aijun ZHANG, Zhaohua SHEN, Jun LIU, Yang ZHANG, Guojun DU, Cuntang WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 32-39 (2024)
To study the effects of hot air temperature and slice thickness on the drying characteristics, physicochemical properties and antioxidant components of Mulusasiatica Nakai slices. The Mulusasiatica Nakai slices with thickness of 3 mm and 5 mm were dr
Externí odkaz:
https://doaj.org/article/3d144c2f419c449daf3439b7c1c3401c
Publikováno v:
Polymers, Vol 14, Iss 22, p 4857 (2022)
An active film composed of corn starch/κ-carrageenan and ethanolic grape seed extract (0, 1, 3, and 5 wt% of GSE on corn starch basis) were successfully prepared using the solvent casting technique. The effects of the different concentrations of eth
Externí odkaz:
https://doaj.org/article/aff6eb1974314f33a3b81901b3b8a9c9
Publikováno v:
Polymers, Vol 14, Iss 15, p 2986 (2022)
Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extrac
Externí odkaz:
https://doaj.org/article/0cff3e61985d4801b71c78d99fdf8b2c
Publikováno v:
Tribology Online, Vol 10, Iss 1, Pp 35-47 (2015)
Considering the influence of the fluid-inertia item on dynamic transmission characteristics during soft-start of hydro-viscous drive (HVD), theoretical models were derived with the aim of revealing the effect of engagement pressure, lubricant viscosi
Externí odkaz:
https://doaj.org/article/9e0d16c73f5144f1b08ad31c70d16768
Publikováno v:
Heat and Mass Transfer. 58:1561-1571
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f1acbe2293ac80ea9bac8de3fe6ef80
https://doi.org/10.1007/s00231-022-03202-5
https://doi.org/10.1007/s00231-022-03202-5
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e122622, Published: 30 JAN 2023
Total flavonoids were extracted from Ziziphi Spinosae Semen (ZSS) by applying microwave-assisted extraction with low eutectic solvent (DES) as the extractant. This study investigated the effect of 21 different components of DES on the yield of total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c19783d9f114b6224185522a068dfb4
https://doi.org/10.1590/fst.122622
https://doi.org/10.1590/fst.122622
Publikováno v:
Food Science and Technology, Volume: 43, Article number: e100422, Published: 16 DEC 2022
This study was investigated the effects of hot-air temperature and slice thickness on drying characteristics of Crabapple slices. Drying experiments were carried out in the ranges of 60-90 °C. The thickness conditions of Crabapple slices for thin la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35f36e9f2eacf7b355a6d148fd94ae21
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100436&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100436&lng=en&tlng=en
Autor:
Zengming Gao, Shengxin Tian, Cuntang Wang, Xuanzhe An, Yang Song, Yueyi Lu, Ziyu Li, Yue Zhao
Publikováno v:
Journal of Food Measurement and Characterization. 16:598-609
Chitosan (CS) films mixed with different concentrations of onion skin ethanolic extract (OSEE) (0, 1, 3, and 5 wt% on CS basis) were prepared, and their physicochemical properties, antioxidant and antibacterial activities were measured. The results s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af44c516afb7edb6718c6825aab83cb7
https://doi.org/10.1007/s11694-021-01187-z
https://doi.org/10.1007/s11694-021-01187-z
A bi-enzyme PEC biosensor was explored for the sensitive determination of phosphatidylcholine (PC) in vegetable oil based on phospholipase D (PLD) and choline oxidase (ChOx) immobilized on an indium tin oxide (ITO) electrode. The bi-enzyme electrode
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::703c0322d6aab409950c7c684b6eda6b
https://doi.org/10.21203/rs.3.rs-2156641/v1
https://doi.org/10.21203/rs.3.rs-2156641/v1