Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Hai‐jun Chang"'
Publikováno v:
International Journal of Food Properties, Vol 27, Iss 1, Pp 870-882 (2024)
The objective of this research was to investigate and compare the effects of various protein or protein-based powders (WPC, SPI, BSA and hemoglobin) addition on transform of texture properties in egg white (EW)/egg yolk (EY) gels. Results showed that
Externí odkaz:
https://doaj.org/article/1fb43aacd441462886808f5318f18421
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 2, Pp 3291-3304 (2023)
ABSTRACTThe objective of this research was to investigate quality properties of Chinese Sichuan-style (CSS) sausages treated with Chinese red wine (RW), yellow rice wine (YR) and Chinese beer (CB). The CSS sausages treated with 13% Chinese liquor as
Externí odkaz:
https://doaj.org/article/097cab2fbed8440692910284a54f37ea
Publikováno v:
International Journal of Food Science & Technology. 57:7175-7183
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::212587adf78900590c2490ac7b94250b
https://doi.org/10.1111/ijfs.16060
https://doi.org/10.1111/ijfs.16060
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::269e9c8106adadf232087e8f3ddfcd9b
https://doi.org/10.1111/ijfs.16444
https://doi.org/10.1111/ijfs.16444
Publikováno v:
Journal of Food Quality. 38:256-267
The effects of low-frequency, high-power ultrasound (40 kHz, 1,500 W) on meat quality and connective tissue collagen of beef semitendinosus muscle were assessed. Beef steaks were sonicated for 10, 20, 30, 40, 50 or 60 min. The effects of ultrasound o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::126c07bfae08e9e37daa5f10edc77132
https://doi.org/10.1111/jfq.12141
https://doi.org/10.1111/jfq.12141
Autor:
HAI-JUN CHANG1,2, QIANG WANG3, GUANG-HONG ZHOU1 ghzhou@njau.edu.cn, XING-LIAN XU1, CHUN-BAO LI1
Publikováno v:
Journal of Texture Studies. Jun2010, Vol. 41 Issue 3, p279-301. 23p. 2 Black and White Photographs, 2 Charts, 7 Graphs.
Publikováno v:
Journal of Food Science. 76:C674-C679
Taste-active compounds, including free amino acids, succinic acid and 5′-nucleotides, and chemical components including moisture, pH, protein, crude fat, and sodium chloride were evaluated in cooked and packaged Chinese Nanjing ducks following heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba6a74becf13a0c906e9d23a7b6ec968
https://doi.org/10.1111/j.1750-3841.2011.02162.x
https://doi.org/10.1111/j.1750-3841.2011.02162.x
Publikováno v:
International Journal of Food Properties. 14:381-396
The effects of heat-induced changes of intramuscular connective tissue (IMCT) and collagen on meat texture properties of beef Semitendinosus (ST) muscle were investigated in this study. ST muscle was heated to core temperature from 40 to 90°C with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52cfa11338f5890ceb0b00be413696bc
https://doi.org/10.1080/10942910903207728
https://doi.org/10.1080/10942910903207728