Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Duqin Zhang"'
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100344- (2023)
Sour porridges are a kind of fermented cereal food consumed widely, especially in Asia and Africa. They hold a rich source of beneficial bacterial communities exposed to humans, which needs to be studied more. We analyzed the microbiota of five repre
Externí odkaz:
https://doaj.org/article/7768391a3ad54c4c84e6a74c6e50d633
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 24, Pp 130-138 (2022)
In order to screen suitable strains for solid-state fermentation that can improve the nutritional components, phenolic content and antioxidant activity of quinoa, and provide a theoretical basis for the development of quinoa products, quinoa was trea
Externí odkaz:
https://doaj.org/article/cb05e2684587446689f218da02c7d0b7
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 466-474 (2022)
The brown rice is rich in protein, dietary fiber, starch, lipids and other essential nutrients for human metabolism, and also contains a variety of bioactive substances with healthcare effects. However, due to the existence of bran, brown rice is dif
Externí odkaz:
https://doaj.org/article/61150645a0fa4e23879d5d3cf59e2f39
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 182-190 (2022)
In order to expand the utilization of germinated brown rice and enrich the types of whole grain food, germinated brown rice flour was used in biscuits instead of some wheat flour. The effects of formula and baking process parameters on the quality ch
Externí odkaz:
https://doaj.org/article/d29783819f0b4105ba95324f48140d93
Autor:
Duqin Zhang
Publikováno v:
Foods, Vol 12, Iss 4, p 695 (2023)
Dough rheology, mainly enabled by gluten in the traditional dough, determines the end-products’ quality, particularly by affecting gas production and retention capacities during proofing. Gluten-free dough has quite different rheological performanc
Externí odkaz:
https://doaj.org/article/ac7ba43bf10d44878f7a897fb6049c97
Publikováno v:
Foods, Vol 11, Iss 11, p 1560 (2022)
Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limi
Externí odkaz:
https://doaj.org/article/ce1e86bcf571443b8afd8977586d3a9e
Autor:
Jingwang Chen, Taihua Mu, Miao Zhang, Dorothée Goffin, Hongnan Sun, Mengmei Ma, Xingli Liu, Duqin Zhang
Publikováno v:
International Journal of Food Properties, Vol 21, Iss 1, Pp 685-701 (2018)
In this study, cumin protein isolates (CPI) and major protein fractions were extracted and separated from cumin seeds, their structure, physicochemical, and functional properties were investigated. Albumin (62.29%) and glutelin (25.16%) were the pred
Externí odkaz:
https://doaj.org/article/2a0db60d715741139cd667f39fe3bb92
Publikováno v:
Journal of Food Processing and Preservation.
Layered debranning processing (LDP) of whole grain wheat (WGW) could not only retain more bioactive compounds but also contributes to grain saving policy as compared with the refined wheat flour (WF). In this study, effect of different debranning rat
Publikováno v:
International Journal of Food Science & Technology. 55:2188-2196
Dietary fibre (DF) from different whole grains and beans (quinoa, buckwheat, highland barley, pea and mung bean) was extracted by enzymatic action. The components, crystallinity and properties were comparatively studied. Furthermore, we evaluated cor
Publikováno v:
Journal of Food Processing and Preservation. 46