Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Fa‐Jui Tan"'
Publikováno v:
Animals, Vol 13, Iss 16, p 2584 (2023)
This study aimed to delineate the fundamental skin histology and its association with feathers in broilers and native Red-Feather (RF) chickens and further elucidate their thermal alterations in respect to the defeathering effect by scalding. Compari
Externí odkaz:
https://doaj.org/article/7ee00df907374f2687ec6fb807e4f990
Publikováno v:
Animals, Vol 12, Iss 22, p 3145 (2022)
Current soft scalding in broilers is not applicable to various strains of chickens with different market weights and ages. This study aimed to examine the effectiveness of soft (57 °C for 120 s) and hard (60 °C for 60 s) scalding on defeathering an
Externí odkaz:
https://doaj.org/article/62e579e4030449f1ad503a626a437676
Publikováno v:
Applied Sciences, Vol 12, Iss 19, p 10138 (2022)
The present study determined the consumption and preferences of dairy products, especially fermented products, in respect of Polish and Taiwanese students, through their answers to seven research questions (RQs) as part of the design process. The res
Externí odkaz:
https://doaj.org/article/ee76691db6594e8796a38b8d95102581
Publikováno v:
Biology and Life Sciences Forum, Vol 6, Iss 1, p 65 (2021)
The consumption of dairy products, especially fermented milk products, to which are attributed many health-promoting properties, seems to be different on the Polish and Taiwanese markets. The aim of the study is to assess consumption and preferences
Externí odkaz:
https://doaj.org/article/6a58a7596cba4b86b3e0e66e12f89f0a
Autor:
Hui-Chuan Yu, Fa-Jui Tan
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 11, Pp 1612-1619 (2017)
Objective The objective of this study was to optimize ultrasonic-assisted enzymatic hydrolysis conditions, including enzyme-to-substrate (E/S) ratio, pH, and temperature, for producing porcine liver hydrolysates (PLHs) with the highest 1,1-diphenyl-2
Externí odkaz:
https://doaj.org/article/f743a840f9a347f5aa565fce7f9bcfc4
Autor:
Liang-Kun Lin, Fa-Jui Tan
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 30, Iss 6, Pp 872-877 (2017)
Objective In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of
Externí odkaz:
https://doaj.org/article/67a456081dd14dbf88cf225a9b85697e
Publikováno v:
Journal of Applied Botany and Food Quality, Vol 92 (2019)
The plants described in this review are a source of natural highintensity sweeteners, which can be used in food and by the pharmaceutical industry in the future. Most of the plants are still not approved for use, even though they are traditionally us
Externí odkaz:
https://doaj.org/article/c0aea904cfb9436da60f07fe4f3576b5
Autor:
Wanwisa Chumngoen, Fa-Jui Tan
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 28, Iss 7, Pp 1028-1037 (2015)
Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat.
Externí odkaz:
https://doaj.org/article/fa93e3d30645457a9c6a65acb73982a0
Publikováno v:
Animal Science Journal. 94
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c52150bbb9c1c3a97b9a6fb7eb70113
https://doi.org/10.1111/asj.13836
https://doi.org/10.1111/asj.13836
Publikováno v:
Animal Science Journal. 93
This study aimed to determine the effects of multiple freeze-thaw (FT) cycles (0, 1, 2, and 4) on the physicochemical properties, water-holding status, and nutritional values of broiler drumsticks. The results showed that L* (lightness) and b* (yello
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a241110b366b5c3a4db850698a67f32
https://doi.org/10.1111/asj.13742
https://doi.org/10.1111/asj.13742