Zobrazeno 1 - 10
of 38
pro vyhledávání: '"HUA Miao-miao"'
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 138-144 (2021)
This study takes tartary buckwheat, highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder. The premixed powder is blended as the following proportion: 40% plain flour, 30% tartary buckwheat, 10
Externí odkaz:
https://doaj.org/article/624e75452c864652b7fc332c4d8d49db
Autor:
WU Miao, ZHANG Yu-rou, ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, ZHONG Xue-ting, LUO Shuang-shuang
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 148-154 (2021)
In order to improve the existing issues of bamboo shoot parfait such as the stiffness and lack of elasticity, taking sensory score as index, the effects of sodium bicarbonate, citric acid, single octylic acid glyceride, compound phosphate and sorbito
Externí odkaz:
https://doaj.org/article/a129acd7953842e387646072787202d9
Autor:
ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 62-70 (2021)
In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second st
Externí odkaz:
https://doaj.org/article/7694d8a9f04a477ea22eccb6c1fa7342
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 6, Pp 152-157 (2020)
Whole potato flour has high nutritional value, but it is limited in the processing of vermicelli because it cannot form a good gluten structure. In this study, single factor test and double factor test were used to optimize the vacuum and noodles pro
Externí odkaz:
https://doaj.org/article/a2362959239c4e9c82d94a6eb5b1de05
Autor:
YANG Jian, ZHANG Xing-can, HUA Miao-miao, KANG Jian-ping, LIU Jian, BAI Ju-hong, WU Miao, ZHONG Xue-ting
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 2, Pp 43-48 (2020)
As one of the main food crops in the world, the rice quality and safety situation is not optimistic, the development of rice traceability system has become a hot topic at home and abroad. This paper summarizes the research status of rice traceability
Externí odkaz:
https://doaj.org/article/562889b790ba41f58ec66de596578efd
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 2, Pp 66-72 (2020)
Glycemic Index, proposed by Dr.Jekins in 1970, was an index that measured blood sugar capacity of food. Recent research indicated that glycemic index had positive effects on therapy of diabetic patients and weight management for the overweight. In th
Externí odkaz:
https://doaj.org/article/402aa80c8f3645f295ac192122a896cb
Autor:
LIU Jian, KANG Jian-ping, ZHANG Xing-can, YANG Jian, BAI Ju-hong, HUA Miao-miao, ZHONG Xue-ting, WU Miao
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 6, Pp 57-61 (2019)
Fresh and wet rice noodles are the traditional staple food of rice products in south China, which contain high moisture, therefore it is difficult to ensure the quality during processing.The effects of different addition quantities of the four qualit
Externí odkaz:
https://doaj.org/article/8de88d32fd6944f683050d0393461aab
Autor:
YANG Jian, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, ZHONG Xue-ting, BAI Ju-hong
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 5, Pp 14-20 (2019)
The quality improvement of dried noodles with high-content potato flour (33% of whole flour) was optimized by uniform design test. The main influencing factors on the quality were determined by regression analysis. The broken rate, cooking loss rate
Externí odkaz:
https://doaj.org/article/4c776b5232ed4d33bf5610811d395041
Autor:
BAI Ju-hong, KANG Jian-ping, ZHANG Xing-can, LIU Jian, HUA Miao-miao, YANG Jian, ZHONG Xue-ting
Publikováno v:
Liang you shipin ke-ji, Vol 27, Iss 4, Pp 12-18 (2019)
The effects of mono-hydrophilic colloid(xanthan gum,guar gum,sodium alginate,hydroxypropyl methylcellulose and carrageenan) on the anti-aging of tartary buckwheat parfait were studied with sensory evaluation and hardness as indexes,and three kinds of
Externí odkaz:
https://doaj.org/article/b392f33e28f04f3aa9a6db27ec7dd8cb
Publikováno v:
In Microbial Pathogenesis November 2024 196