Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Fansheng Cheng"'
Autor:
Tianhao LI, Shaowen WEI, Weijian MAO, Xiulan JIANG, Yanhua XUE, Hongfa DING, Lingyun GAI, Fansheng CHENG, Haizhong XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 86-92 (2024)
In order to compare the effects of different enzyme pretreatments on the quality of fruit fermented Jiaosu. Bananas were used as raw materials in this paper. Cellulase, pectinase and papain were used to pretreat bananas, and the effects of different
Externí odkaz:
https://doaj.org/article/6733e59513c74c409ee6b00e5923b445
Autor:
Xiuqing Yang, Tianhao Li, Yu Liu, Yuyi Gu, Jing Li, Chaoping Wang, Longgang Zhao, Xiaofeng Wang, Wenxiang Li, Yanan Sun, Fansheng Cheng, Dan Zhu
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
IntroductionWhite Hypsizygus marmoreus is a popular edible mushroom. It is rich in nutrition and flavor but vulnerable to fungal disease, resulting in nutrient loss and aging.MethodsIn this study, the pathogenic fungus Trichoderma spp. BBP-6 and its
Externí odkaz:
https://doaj.org/article/102425cdc9814c6a8f2a8b36a068a8dc
Publikováno v:
Electronic Journal of Biotechnology, Vol 50, Iss , Pp 23-28 (2021)
Background: H2S is proved to be functioning as a signaling molecule in an array of physiological processes in the plant and animal kingdom. However, the H2S synthesis pathway and the responses to cold conditions remain unclear in postharvest mushroom
Externí odkaz:
https://doaj.org/article/a69e537db0da41d98fb1c1d172e2dc94
Autor:
Wenwen Jiang, Dan Zhu, Longgang Zhao, Yu Liu, Chaoping Wang, Muhammad Salman Farid, Yuyi Gu, Jing Li, Tianhao Li, Yanan Sun, Wenxiang Li, Fansheng Cheng
Publikováno v:
Journal of Agricultural and Food Chemistry. 71:974-984
Autor:
Wenwen, Jiang, Dan, Zhu, Longgang, Zhao, Yu, Liu, Chaoping, Wang, Muhammad Salman, Farid, Yuyi, Gu, Jing, Li, Tianhao, Li, Yanan, Sun, Wenxiang, Li, Fansheng, Cheng
Publikováno v:
Journal of agricultural and food chemistry.
Although fresh-cut button mushrooms are popular with consumers, quality deterioration presents a significant shelf-life challenge. In this study, fresh-cut button mushrooms were treated with 0.25 g/L l
Autor:
Fansheng Cheng, Wenxiang Li, Yang Nie, Ye Liu, Wenwen Jiang, Chaoping Wang, Chuangui Ma, Kexiang Wang
Publikováno v:
Food and Bioprocess Technology. 14:1983-1995
Mushrooms are subject to bacterial spoilage, browning, senescence, and quality deterioration immediately after harvest. To uncover the impact of the gasotransmitter hydrogen sulfide (H2S) on harvested mushrooms, button mushrooms were treated with H2S
Publikováno v:
Scientia Horticulturae. 309:111605
Publikováno v:
Scientia Horticulturae. 308:111602
Publikováno v:
Journal of Food Biochemistry. 45
The application of gibberellic acid (GA3 ) treatment to the postharvest quality maintenance of white button mushroom (Agaricus bisporus) was investigated. The optimum concentration of exogenous GA3 was 100 mg/L. At this concentration, the color chang
Publikováno v:
Journal of Food Processing and Preservation. 45