Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Danxuan Wu"'
Autor:
Chuanming HUAN, Hua LI, Hengpeng WANG, Peng WU, Zhicheng XU, Sumin GAO, Anqi XU, Danxuan WU, Huan ZHANG, Xiangren MENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 245-254 (2024)
In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wut
Externí odkaz:
https://doaj.org/article/795b73b739e541b0900ec9331d1efe22
Autor:
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 104-110 (2023)
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marinat
Externí odkaz:
https://doaj.org/article/6bf36dbb133d455191845e557362a473
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 136-145 (2023)
The present study investigated the effects of ultrasonic waves assisted vacuum tumbling on eating quality of beef meatballs. Taking the traditional treatment group (CON) as the blank control, the beef surimi was treated by vacuum tumbling (VT), ultra
Externí odkaz:
https://doaj.org/article/a3343c7345e9473282c6c6babb7b0d87
Autor:
Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng
Publikováno v:
Foods, Vol 11, Iss 15, p 2251 (2022)
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced b
Externí odkaz:
https://doaj.org/article/ec2ff8fbfd6d475a9dca56e1e9b2e124
Autor:
Hengpeng Wang, Yinlan Wang, Danxuan Wu, Sumin Gao, Songsong Jiang, Hailian Tang, Guanhua Lv, Xiaobo Zou, Xiangren Meng
Publikováno v:
International Journal of Food Science & Technology. 57:5954-5965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0fbc706185f020921986eb5181bf9d4
https://doi.org/10.1111/ijfs.15930
https://doi.org/10.1111/ijfs.15930
Autor:
null Hengpeng Wang, null Yinlan Wang, null Danxuan Wu, null Sumin Gao, null Songsong Jiang, null Hailian Tang, null Guanhua Lv, null Zou Xiaobo, null Xiangren Meng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb0cab7443e90b6f85d17dbf36dcb374
https://doi.org/10.1111/ijfs.15930/v2/response1
https://doi.org/10.1111/ijfs.15930/v2/response1
Autor:
Danxuan Wu, Hengpeng Wang, Xiuyun Guo, Zhaoli Zhang, Ziwu Gao, Sumin Gao, Zongzhen Liu, Shengqi Rao, Xiangren Meng
Publikováno v:
LWT. 178:114539
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb111628b5ab07305590301f47c79011
https://doi.org/10.1016/j.lwt.2023.114539
https://doi.org/10.1016/j.lwt.2023.114539
Autor:
Hengpeng Wang, Sumin Gao, Di Zhang, Yinlan Wang, Yu Zhang, Songsong Jiang, Bing Li, Danxuan Wu, Guanhua Lv, Xiaobo Zou, Xiangren Meng
Publikováno v:
LWT. 168:113911
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5f7e2c5749ccefe07c73d82a8ad31c05
https://doi.org/10.1016/j.lwt.2022.113911
https://doi.org/10.1016/j.lwt.2022.113911
Autor:
Xiangren Meng, Danxuan Wu, Zhaoli Zhang, Hengpeng Wang, Peng Wu, Zhicheng Xu, Ziwu Gao, Benjamin Kumah Mintah, Mokhtar Dabbour
Publikováno v:
Food sciencenutrition. 10(6)
Beef meatball (BM) is a traditional delicious snack with rich nutrition and unique flavor, making it a preferred choice for most consumers. However, the quality of BM is easily affected by many factors, such as the processing, storage, and preservati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f21e09206214cf6ce3693dbb4f7265f7
https://pubmed.ncbi.nlm.nih.gov/35702291
https://pubmed.ncbi.nlm.nih.gov/35702291
Autor:
Meng, Xiangren1 (AUTHOR) xrmeng@yzu.edu.cn, Wu, Danxuan1 (AUTHOR), Zhang, Zhaoli1 (AUTHOR), Wang, Hengpeng1 (AUTHOR), Wu, Peng1 (AUTHOR), Xu, Zhicheng1 (AUTHOR), Gao, Ziwu1 (AUTHOR), Mintah, Benjamin Kumah2 (AUTHOR), Dabbour, Mokhtar3 (AUTHOR)
Publikováno v:
Food Science & Nutrition. Jun2022, Vol. 10 Issue 6, p1961-1974. 14p.