Zobrazeno 1 - 10
of 6 719
pro vyhledávání: '"Frozen storage"'
Autor:
Meiqing MO, Ziyi JIANG, Mengdi HU, Mengnan GUI, Jie LUO, Aiming BAO, Weijun QIN, Xiangyang GAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 320-331 (2024)
To evaluate the effects of long-term frozen storage on the flavor quality of Rosa roxburghii juice, sensory evaluation, electronic nose, and headspace solid phase microextraction gas chromatography-mass spectrometry (HS-SPME-GC-MS) were utilized to a
Externí odkaz:
https://doaj.org/article/264bede6b0ea436cb10ef31cf5a3fb56
Autor:
M. Strateva
Publikováno v:
Agricultural Science and Technology, Vol 16, Iss 3, Pp 3-13 (2024)
Abstract. Shrimp is one of the most preferred seafood for consumption. The high water content and nutrients place shrimp in the category of perishable fast spoiling foods. In order to avoid deterioration of their quality, it is necessary to freeze an
Externí odkaz:
https://doaj.org/article/d219eb95e2cf409287e7f50563213bb1
Autor:
Yuhan HU, Weiye CAI, Jianping CHEN, Wenquan HUANG, Qixin KAN, Jiongqi LIN, Han YANG, Mingyue SONG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 363-371 (2024)
To investigate the impact of liquid nitrogen quick freezing on the quality of prepared chicken chops during frozen storage, this study compared −18 ℃ air freezing with −80 ℃ and −100 ℃ liquid nitrogen quick freezing. Then the frozen sampl
Externí odkaz:
https://doaj.org/article/a4cdc460b3174fae94a2ae7d4adee122
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1603-1612 (2024)
Abstract Freezing technology is important for the long‐term preservation of aquatic products such as surimi. However, mechanical damage caused by ice crystals would lead to quality deterioration. Abalone viscera glycopeptide (AVGP) complex was prep
Externí odkaz:
https://doaj.org/article/4d7c56cbd0d849b0b151083768fd57aa
Publikováno v:
Regenerative Therapy, Vol 26, Iss , Pp 826-830 (2024)
Platelet rich plasma (PRP) is increasingly used in various fields of medicine, aiming to regeneration and repair damaged tissues, cells and organs. High concentration of bioactive molecules including growth factors, cytokines and chemokines are the r
Externí odkaz:
https://doaj.org/article/e9d578d89dc040dd9d0d7a6481b23a96
Publikováno v:
Shipin Kexue, Vol 45, Iss 8, Pp 321-330 (2024)
During the freezing, storage, and thawing process, physicochemical changes occur in raw meat, which will inevitably lead to quality deterioration mainly including decreased water-holding capacity and the deterioration of color and texture. The qualit
Externí odkaz:
https://doaj.org/article/4f3e244d198948159caebb9b860e37ba
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101898- (2024)
This study aimed to explore the effects of frozen storage and flavoring substances (sugar and salt) on the metabolite profiles of nonflavored (BS1) and flavored (BS2) beef samples through UHPLC–MS/MS and an untargeted method and flavor profiles usi
Externí odkaz:
https://doaj.org/article/6ae2db70f86443e7802d409863281dd8
Autor:
Sanjeev Sharma, Ranendra Kumar Majumdar, Naresh Kumar Mehta, Soibam Ngasotter, Kumar Gaurav, Madhulika
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101440- (2024)
This research investigated the effects of mosambi peel extract (MPE) on the stability of protein and textural characteristics of silver carp surimi during frozen storage at −20 °C. The findings revealed that surimi fortified with 0.75 % MPE displa
Externí odkaz:
https://doaj.org/article/3f1366ff88644ea2949d5f69f5c4460c
Akademický článek
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Publikováno v:
Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106945- (2024)
In this study, large yellow croaker (Larimichthys crocea) was frozen using multi-frequency ultrasound-assisted freezing (MUIF) with different powers (160 W, 175 W, and 190 W, respectively) and stored at −18 °C for ten months. The effect of differe
Externí odkaz:
https://doaj.org/article/a6a5877accb9489c8600ffc10ceb183a