Zobrazeno 1 - 10
of 10
pro vyhledávání: '"George Chao-Chi Chuang"'
Autor:
Shih-Lun Liu, Yih-Mon Jaw, Li-Fei Wang, George Chao-Chi Chuang, Zhen-Yu Zhuang, Yuh-Shuen Chen, Bo-Kang Liou
Publikováno v:
Foods, Vol 10, Iss 10, p 2344 (2021)
The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea
Externí odkaz:
https://doaj.org/article/83c1982d8b224cc7908f90889af22d0d
Autor:
Bo-Kang Liou, Yih-Mon Jaw, George Chao-Chi Chuang, Newton N. J. Yau, Zhen-Yu Zhuang, Li-Fei Wang
Publikováno v:
Foods, Vol 9, Iss 1, p 100 (2020)
For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout histor
Externí odkaz:
https://doaj.org/article/8e132260ad0e4cbdb995949232d63754
Autor:
George Chao-Chi Chuang, 莊朝琪
91
This dissertation was attempted to investigate the effects of extrusion condition, milling method, and particle size of rice flour on the rheological properties of glutinous rice extrudates. From the results, feasible conditions to prepare mo
This dissertation was attempted to investigate the effects of extrusion condition, milling method, and particle size of rice flour on the rheological properties of glutinous rice extrudates. From the results, feasible conditions to prepare mo
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/46084874884141919318
Autor:
Yih-Mon Jaw, Shih-Lun Liu, Yuh-Shuen Chen, George Chao-Chi Chuang, Bo-Kang Liou, Zhen-Yu Zhuang, Li-Fei Wang
Publikováno v:
Foods
Volume 10
Issue 10
Foods, Vol 10, Iss 2344, p 2344 (2021)
Volume 10
Issue 10
Foods, Vol 10, Iss 2344, p 2344 (2021)
The market size of varied carbonated teas and bottled ready-to-drink tea products in Taiwan has surpassed that of traditional Taiwan tea with hot infusion. The consumption behavior of Taiwanese consumers for new and varied types of cold infusion tea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::df63837eed5092b0c0d1d6740114ba09
https://doi.org/10.3390/foods10102344
https://doi.org/10.3390/foods10102344
Autor:
Newton N J Yau, Bo-Kang Liou, Yih-Mon Jaw, Li-Fei Wang, Zhen-Yu Zhuang, George Chao-Chi Chuang
Publikováno v:
Foods
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 100 (2020)
Volume 9
Issue 1
Foods, Vol 9, Iss 1, p 100 (2020)
For hundreds of years, Taiwan has been famous for its various specialty teas. The sensory features of these teas have been well specialized and standardized through sensory evaluations performed by tea experts in yearly competitions throughout histor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e72524bf5d50958d61d86f999ff0eac
https://doi.org/10.3390/foods9010100
https://doi.org/10.3390/foods9010100
Publikováno v:
Journal of Food Engineering. 95:106-114
Effects of water content and mucilage on physico-chemical characteristics of yam (Discorea alata Purpurea) starch have been investigated. Particle size analysis by laser light scattering showed the size of the isolated yam starch granules to be mostl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a1cea8bc6ec04e888cfe3bd9211c0135
https://doi.org/10.1016/j.jfoodeng.2009.04.014
https://doi.org/10.1016/j.jfoodeng.2009.04.014
Autor:
An-I Yeh, George Chao-Chi Chuang
Publikováno v:
Journal of Food Engineering. 74:314-323
The interrelationships between rheological characteristics and sensory attributes of commercial glutinous rice cake (mochi) have been investigated by using creep test, dynamic oscillatory measurements, texture profile analysis (TPA) and sensory evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ecc3831d02f5fecce53fd8262837e1ae
https://doi.org/10.1016/j.jfoodeng.2005.03.001
https://doi.org/10.1016/j.jfoodeng.2005.03.001
Autor:
George Chao-Chi Chuang, An-I Yeh
Publikováno v:
Cereal Chemistry Journal. 83:179-187
The viscoelastic properties of glutinous rice cakes (mochi) made by extrusion at different conditions (water contents of 45–55% and barrel temperatures of 75–95°C) and commercial rice cakes were studied by a creep test. The maximum compliances o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5badfd94a4662dd5688463ce825b6645
https://doi.org/10.1094/cc-83-0179
https://doi.org/10.1094/cc-83-0179
Autor:
An-I Yeh, George Chao-Chi Chuang
Publikováno v:
Journal of Food Engineering. 63:21-31
The effects of three types of screw elements, forward, mixing disc, and pin-mixing element, on residence time distributions of glutinous rice flour in a single screw extruder with different die opening areas have been investigated. Both mixing disc a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2dd7ae33ef2134ffa13b9560e9ba8424
https://doi.org/10.1016/s0260-8774(03)00278-4
https://doi.org/10.1016/s0260-8774(03)00278-4
Autor:
George Chao-Chi Chuang, An-I Yeh
Publikováno v:
Cereal Chemistry Journal. 79:36-40
The viscoelastic properties of glutinous rice flour extruded at moisture contents of 45–55% and barrel temperatures of 75–95°C have been investigated using a small amplitude oscillatory rheometer. High moisture contents (50 and 55%) resulted in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb8ecd4dafb5460f08b1c4a936c25e12
https://doi.org/10.1094/cchem.2002.79.1.36
https://doi.org/10.1094/cchem.2002.79.1.36