Zobrazeno 1 - 10
of 203
pro vyhledávání: '"Dynamic high-pressure microfluidization"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 16, Pp 188-196 (2024)
The objective of this study is to investigate the mechanism of the modification of pea protein isolate (PPI) by transglutaminase (TG) in combination with dynamic high-pressure microfluidization (DHPM) and to clarify the applicability of the modified
Externí odkaz:
https://doaj.org/article/0a19b4fe11564f908cd4689914f82a8f
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101808- (2024)
Cucumbers produce by-products such as cucumber pomace during processing and most of them are discarded without being utilized. To effectively utilize the waste, cucumber pomace is used to extract both insoluble and soluble dietary fibers (DFs) using
Externí odkaz:
https://doaj.org/article/1f9fc080c27443eeb431b10361859533
Autor:
Zhang, Zhiwei a, b, ⁎, Yang, Xinyi a, b, Gao, Zhenhong a, Zhang, Meiyue a, Mu, Shuaixue a, Cheng, Yuying a, Qu, Kunsheng a
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Publikováno v:
Foods, Vol 13, Iss 23, p 3966 (2024)
Sliver carp is a nutritious and abundant species in China, but its low market value stems from its thin meat, small bones and strong odor. Processing it into surimi enhances its economic value, though surimi typically has low gel strength and is pron
Externí odkaz:
https://doaj.org/article/2ef454343da5441e9331e23005c97585
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 260-267 (2023)
In this paper, the extraction process of burdock root polysaccharide was optimized using dynamic high pressure microfluidization (DHPM) combined with water extraction, and its infrared spectral structure and monosaccharide composition were analyzed t
Externí odkaz:
https://doaj.org/article/8174a3a176d84539b4f26f605e381c69
Publikováno v:
Foods, Vol 13, Iss 13, p 2125 (2024)
The effects of dynamic high-pressure microfluidization (DHPM at 400 MPa) and heat treatment (HT) on the microbial inactivation, quality parameters, and flavor components of not-from-concentrate (NFC) cucumber juice were investigated. Total aerobic ba
Externí odkaz:
https://doaj.org/article/b5b842ea8e5844c79f468f6017cdaec7
Publikováno v:
Foods, Vol 13, Iss 13, p 1972 (2024)
The need to improve the physicochemical properties of sea buckthorn juice and the bioavailability of carotenoids is a major challenge for the field. The effects of different natural emulsifiers, such as medium-chain triglycerides (MCTs), tea saponins
Externí odkaz:
https://doaj.org/article/5a56bdaa237046179a757a5ad51c084e
Autor:
JI Wei, LIU Jun, YANG Jinjie, NAN Xijun, LI Jiayi, WANG Honglei, SHENG Guihua, ZHOU Quancheng
Publikováno v:
Shipin Kexue, Vol 44, Iss 6, Pp 74-81 (2023)
In this study, the effect of dynamic high pressure microfluidization at different pressures on the structural and functional properties of pea albumin and its complex with chlorogenic acid was investigated by measuring particle size, zeta potential,
Externí odkaz:
https://doaj.org/article/f9f579bee12b45f5b5434a678bd9b764
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Akademický článek
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