Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Dequan XIONG"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 57-66 (2024)
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed t
Externí odkaz:
https://doaj.org/article/22b769b7d07b4e0294b26b730834017c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 68-75 (2024)
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin diges
Externí odkaz:
https://doaj.org/article/d0411dce1ceb48d088d4d6898fcb9515
Optimization of Small Crispy Meat Paste Formulation by Response Surface-Principal Component Analysis
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 133-141 (2024)
In order to reduce the fat content of small crispy chicken, this experiment was conducted by adding Kudzuvine root powder to the basic formulation of small crispy chicken batter, and the quality of small crispy pork after deep-frying was tested by si
Externí odkaz:
https://doaj.org/article/8236f2c11ee44be9ac827e7639b9b66d
Autor:
Lu ZHANG, Feng LI, Jiejia ZHENG, Shuangli XIONG, Chengjian XU, Anlin LI, Dequan XIONG, Dan TANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 434-439 (2023)
Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that af
Externí odkaz:
https://doaj.org/article/6e3e066938684fddad0e180f300e23ac