Zobrazeno 1 - 10
of 8 720
pro vyhledávání: '"Fengping An"'
Autor:
Lujie Cheng, Qia Wang, Xiefei Li, Xinyuan Huang, Fengping An, Zhang Luo, Jingjing Wang, Qiaohui Zeng, Peng Shang, Zhendong Liu, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101591- (2024)
To obtain nutritious, healthy, and flavor-enriched sour meat products, the effects of different frying methods (microwave, air-frying, and traditional frying) on the flavor quality of low-salt sour meat were evaluated using metabolomics and other fla
Externí odkaz:
https://doaj.org/article/0aa4956571714556942b8402fbdf955c
Autor:
Lujie Cheng, Xin Li, Xiefei Li, Yingmei Wu, Fengping An, Zhang Luo, Fang Geng, Qun Huang, Zhendong Liu, Yuting Tian
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107060- (2024)
Low-temperature cooking causes flavor weakness while improving the texture and digestive properties of meat. To enhance the flavor of low-temperature cooked Tibetan pork, samples were cooked at low-temperature with or without ultrasound-assisted (UBT
Externí odkaz:
https://doaj.org/article/38f20b3da2ee4a9ea501ff27adbbc887
Autor:
Yongyan Wu, Xiaole Xiang, Xiefei Li, Xin Li, Fengping An, Fang Geng, Peng Luo, Qun Huang, Yan Zhou
Publikováno v:
Ultrasonics Sonochemistry, Vol 102, Iss , Pp 106746- (2024)
The dry separate curing of duck egg yolks was carried out by ultrasonic synergize NaCl (sodium chloride) and NaCl alone. The mechanism of the amelioration of salted egg yolk quality by ultrasonic synergistic NaCl dry-curing was studied. The quality v
Externí odkaz:
https://doaj.org/article/e186a4a28a8c467999ce6eb9c8c35951
Publikováno v:
Food Frontiers, Vol 4, Iss 1, Pp 85-99 (2023)
Abstract Functional diet and food safety requirements, as well as reducing the consumption of nonrenewable resources and environmental pollution are the important development themes on food processing. The development and application of edible nanoce
Externí odkaz:
https://doaj.org/article/28e82e77b35f46beb19f458b37eb1bba
Autor:
Lujie Cheng, Xin Li, Yuting Tian, Qia Wang, Xiefei Li, Fengping An, Zhang Luo, Peng Shang, Zhendong Liu, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100873- (2023)
To obtain flavor-enriched Tibetan pork products, the impact of oxidation degree on the flavor of Tibetan pork with different cooking methods (microwaving, frying, boiling, and air frying) was evaluated using an E-nose, an E-tongue, GC–MS, and LC–
Externí odkaz:
https://doaj.org/article/8ab4d1157c0348dfafdeab8e4e5cabc1
Autor:
Kai Dong, Yufang Guan, Qia Wang, Yonghui Huang, Fengping An, Qibing Zeng, Zhang Luo, Qun Huang
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100541- (2023)
This study examined the potential of hyperspectral techniques for the rapid detection of characteristic indicators of yak meat freshness during the oxidation of yak meat. TVB-N values were determined by significance analysis as the characteristic ind
Externí odkaz:
https://doaj.org/article/ac58f88e7af94b6585eff0da747bad5c
Autor:
Zhen WEI, Hongbo SONG, Fengping AN, Jing SUN, Shuying LI, Ning JIANG, Xinmin LIU, Fengzhong WANG, Cong LU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 351-357 (2022)
Objective: To study the protective effects of polysaccharide from Polygonati rhizoma (PSP) on acute behavioral despair mice and the underlying mechanisms. Methods: A total of 60 ICR mice were randomly divided into the control group, the paroxetine gr
Externí odkaz:
https://doaj.org/article/4b0d1725e96c46f6883359e4bef8a8a2
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100494- (2022)
Irradiation's effects on quality, volatile compounds, and differential metabolites of yak meat were studied. Irradiation dose at 3 kGy had no effect on yak meat quality, however irradiation dose at 5 kGy resulted in yak meat quality deterioration as
Externí odkaz:
https://doaj.org/article/006c60f4ac95438b8052c070dee67325
Autor:
Xin Luo, Jiankang Lu, Yongyan Wu, Wenshan Duan, Fengping An, Qun Huang, Lei Chen, Shaofeng Wei
Publikováno v:
Food Chemistry: X, Vol 16, Iss , Pp 100482- (2022)
Potential allergenicity of amandin was reduced by binding amandin with (−)-epigallocatechin gallate (EGCG) via alkaline, free radical, ultrasound-assisted alkaline, and ultrasound-assisted free radical methods. These results of total phenol content
Externí odkaz:
https://doaj.org/article/fa8a77a0f93f42319daf2ddb2ffb7b77
Autor:
Cho, Minhyun, Datta, Biswajit, Han, Kwanghee, Chand, Saroj B., Adak, Pratap Chandra, Yu, Sichao, Li, Fengping, Watanabe, Kenji, Taniguchi, Takashi, Hone, James, Jung, Jeil, Grosso, Gabriele, Kim, Young Duck, Menon, Vinod M.
Twisted hexagonal boron nitride (thBN) exhibits emergent ferroelectricity due to the formation of moir\'e superlattices with alternating AB and BA domains. These domains possess electric dipoles, leading to a periodic electrostatic potential that can
Externí odkaz:
http://arxiv.org/abs/2409.06999