Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Fengcheng WANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 258-266 (2023)
In order to deeply explore the cleaning degree of wheat grain surface by different cleaning equipments, FBPY-S-1 30 debranner and FDMW30×60 scourer were selected in this paper (with different rotor and stator structures). Three processes were used t
Externí odkaz:
https://doaj.org/article/da961492d5bb4d68a7003f2a637fe513
Autor:
D. Zhygunov, S. Sots, H. Zhyhunova, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 23, Iss 1, Pp 4-13 (2023)
This article presents the results of a study of the quality indicators of flour streams, which affect the formation of the water absorption capacity of the final flour. The studies were carried out on five mills with a productivity of 60 to 300 tons
Externí odkaz:
https://doaj.org/article/4e82a5e096284972a0850547e66e1f75
Autor:
D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 17, Iss 1 (2023)
The bakery industry requires specific quality flours to manufacture different products. For the production of frozen products, strong flour with specific quality indicators is required, which is caused by the deterioration of the structural and mecha
Externí odkaz:
https://doaj.org/article/332a5334351f4e3a845ccff01f18cb60
Autor:
D. Zhygunov, S. Sots, Y. Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 16, Iss 1 (2022)
For the widespread introduction of different species of wheat into processing, it is necessary to understand the features of the physicochemical properties of these wheats, which determine the behavior of the grain during its milling and the obtainin
Externí odkaz:
https://doaj.org/article/27f7a9bc97b248f48a36c821e980e40a
Autor:
D Zhygunov, S Sots, Y Barkovska, Jiguo Liu, Fengcheng Wang, Xinxin Liu, Zhibing Wang, Xiyan Li
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 1 (2022)
In the conditions of high competition in the flour market, the development of models that allow to predict the quantitative and qualitative indicators of flour during grain milling and to understand the correlation between grain and flour quality ind
Externí odkaz:
https://doaj.org/article/daf4eb4ee34147fe83657c0e9647096b
Publikováno v:
Frontiers in Plant Science, Vol 12 (2022)
Citrus psyllid is the only insect vector of citrus Huanglongbing (HLB), which is the most destructive disease in the citrus industry. There is no effective treatment for HLB, so detecting citrus psyllids as soon as possible is the key prevention meas
Externí odkaz:
https://doaj.org/article/a947a896fbe54e37a8b6579dd0e4a255
Publikováno v:
Grain & Oil Science and Technology, Vol 2, Iss 4, Pp 91-96 (2019)
To promote the commercialization of yellow pea flour (YPF) due to its nutritional benefits. Four biscuits with different YPF ratio (10%–50%) were conducted to explore the optimal addition percentage. The effects of YPF on the rheological and baking
Externí odkaz:
https://doaj.org/article/26236c018da54efab485aa7102911e94
Publikováno v:
Frontiers in Plant Science, Vol 12 (2021)
Citrus Huanglongbing (HLB), also named citrus greening disease, occurs worldwide and is known as a citrus cancer without an effective treatment. The symptoms of HLB are similar to those of nutritional deficiency or other disease. The methods based on
Externí odkaz:
https://doaj.org/article/32087c7478d7499a9bd5fb892f85771e
Publikováno v:
Grain & Oil Science and Technology, Vol 2, Iss 3, Pp 62-66 (2019)
Wheat bran was investigated to be the most commonly contaminated raw material by mycotoxins. However, there are no economical and practical pretreatment methods for industrial on-line application until now. The effect of light debranning on deoxyniva
Externí odkaz:
https://doaj.org/article/77acfe0f4a9b44cdaf68f6385a091513
Autor:
Xiaoling Tian, Xiaoxi Wang, Zhen Wang, Binghua Sun, Fengcheng Wang, Sen Ma, Yujuan Gu, Xiaojie Qian
Publikováno v:
International Journal of Food Science & Technology. 57:7556-7572