Zobrazeno 1 - 10
of 216
pro vyhledávání: '"Da-yong Zhou"'
Autor:
Wen-qiang Cai, Cai-yan Jiang, Shan Shang, Shu-chen Wang, Kai-yue Zhu, Xiu-ping Dong, Da-yong Zhou, Peng-fei Jiang
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100727- (2023)
Sea urchin gonads have high nutritional value and degenerate rapidly during storage. Previous assessment of the freshness of sea urchin gonads was based on experience without valid biochemical indicators. Thus, the current study is to find biochemica
Externí odkaz:
https://doaj.org/article/c975b4303313485f8b33b3cd8025ab9a
Autor:
Na Li, Ke-Xin Zhang, Jia-Yi Du, Zhi-Feng Tan, Yun-Peng Xu, Xiao-Yang Liu, Da-Yong Zhou, De-Yang Li
Publikováno v:
Ultrasonics Sonochemistry, Vol 90, Iss , Pp 106217- (2022)
The effects of high-intensity ultrasound on the physicochemical and gelling properties of Litopenaeus vannamei (L. vannamei) myofibrillar protein (MP) were investigated. MP solutions were subjected to ultrasound treatment (power 100 W, 300 W, and 500
Externí odkaz:
https://doaj.org/article/8de26e5bf35b4117880cc1e82f7f40f6
Design of a Miniaturized Electron Cyclotron Resonance Ion Source for High-Voltage Proton Accelerator
Autor:
Hua-Fei Yu, Zi-Feng He, Ming-Hua Zhao, Wei-Shi Wan, Huan-Ling Liu, Yue Wu, Wen-Zhuang Lv, Da-Yong Zhou, Huan-Ting Lu
Publikováno v:
Applied Sciences, Vol 13, Iss 15, p 8831 (2023)
The Electron Cyclotron Resonance (ECR) ion source fulfills high-current, high-efficiency, and compactness requirements for high-voltage proton accelerators. It is a cathode-free source that uses microwaves to heat a magnetically confined plasma, so t
Externí odkaz:
https://doaj.org/article/b5aa709b28284bb48a4151c5d7ca596d
Publikováno v:
Foods, Vol 12, Iss 10, p 2054 (2023)
The release of flavor compounds is a critical factor that influences the quality of fermented foods. A recent study investigated the interactions between four fermentation-stinky compounds (indole, isovaleric acid, dimethyl disulfide, and dibutyl pht
Externí odkaz:
https://doaj.org/article/84b1eb7bf8f142cf81abb443f5867d85
Publikováno v:
Ultrasonics Sonochemistry, Vol 82, Iss , Pp 105883- (2022)
The combined effects of ultrasound and the antioxidants of bamboo leaves (AOB) on the quality maintenance of the adductor muscle of scallops (AMSs) during cold storage was investigated. Ultrasound power at 350 W coupled with AOB solution (2% w/v) (UA
Externí odkaz:
https://doaj.org/article/32c6eb4290744bf795861c110f3d7ecb
Autor:
Qian Wang, Fu-Jun Liu, Xin-Miao Wang, Guan-Hua Zhao, Dong Cai, Jing-Han Yu, Fa-Wen Yin, Da-Yong Zhou
Publikováno v:
Marine Drugs, Vol 20, Iss 11, p 719 (2022)
Low molecular weight (Mytilus edulis) (MPs) and the peptides from clams (Ruditapes philippinarum) (CPs) were prepared through enzymatic hydrolysis by proteases (dispase, pepsin, trypsin, alcalase and papain). Both the MPs and the CPs showed excellent
Externí odkaz:
https://doaj.org/article/4431d41cd7464d6bba1550cea70aee24
Autor:
Zi-Xuan Wu, Ying-Chen Fan, Chao Guo, Yu-Xin Liu, De-Yang Li, Peng-Fei Jiang, Lei Qin, Yan-Hong Bai, Da-Yong Zhou
Publikováno v:
Foods, Vol 11, Iss 13, p 1947 (2022)
The objective of this study was to reveal the effects of boiling processing on the texture of scallop adductor muscle (SAM) and its mechanism. Compared to the fresh sample, all the texture indicators, including the hardness, chewiness, springiness, r
Externí odkaz:
https://doaj.org/article/0e24eadc5b21488e8626f577bd0c8da9
Autor:
De-Yang Li, Ying Huang, Ke-Xin Wang, Xiu-Ping Dong, Da Yu, Li-Hong Ge, Da-Yong Zhou, Chen-Xu Yu
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1291-1302 (2018)
The effect of salt concentration on the processing and characteristics of turbot muscle was investigated in this study. The turbot muscle samples were salted with 1%, 5%, 10%, 15%, or 20% w/w salt at 4°C for 3 h. Low-field nuclear magnetic resonance
Externí odkaz:
https://doaj.org/article/b1902bdff93447dbbf64587ac788acc2
Autor:
Xiu-Ping Dong, De-Yang Li, Ying Huang, Qiong Wu, Wen-Tao Liu, Lei Qin, Da-Yong Zhou, Sangeeta Prakash, Chen-xu Yu
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 1972-1985 (2018)
In this study, the effects of five cooking methods on nutritional value and flavor of turbot muscle were evaluated. Chemical compositions of samples were determined using AOAC methods, and the fatty-acid composition was determined by gas chromatograp
Externí odkaz:
https://doaj.org/article/5d3e872aec904de38ae552e1dcce8e91
Publikováno v:
Journal of Functional Foods, Vol 37, Iss , Pp 66-73 (2017)
A series of lipophilic esters of tyrosol and hydroxytyrosol, two naturally occurring phenols with interesting biological properties, have been prepared by an enzymatic synthesis and saponification procedure, using lipase from Candida antarctica as th
Externí odkaz:
https://doaj.org/article/9e13719308654b6db90d0c4b36ec06a1