Zobrazeno 1 - 10
of 46
pro vyhledávání: '"Hansheng Gong"'
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 7, Pp 4298-4307 (2024)
ABSTRACT: Milk coagulation is an important step in the production of fermented dairy products such as yogurt and cheese. Jujube is gaining popularity and acceptance as a food ingredient. In China, jujube yogurt is popular among consumers. However, th
Externí odkaz:
https://doaj.org/article/7446ea8988bb4acb95de49f1ae2d874a
Autor:
Yanqing Yang, Xiucui Xie, Rong Huang, Kemeng Yan, Mengdi Wang, Wenjing Liu, Xiangquan Zeng, Xiaolin Ren, Hansheng Gong
Publikováno v:
Frontiers in Plant Science, Vol 15 (2024)
IntroductionSkin greasiness occurred on stored apples (Malus domestica Borkh.) is generally believed to result from changes in surface wax components. Previous reports have typically correlated wax changes with greasiness scores to reveal the contrib
Externí odkaz:
https://doaj.org/article/957e8418869e4c1fb9791005236a46c6
Autor:
Shuanghui Wang, Piao Chen, Yuchao Liu, Chang Chen, Jing Tian, Zhi Liu, Bin Li, Xianxian Mei, Youlan Chen, Yue Zhang, Chenghao Li, Can Xu, Hansheng Gong
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101477- (2024)
The deliberately origin mislabeling of sweet cherry causes significantly disruptions to market integrity and consumers' trust. In this study, 153 cherry samples from five provinces in China and the corresponding irrigation water and soil samples were
Externí odkaz:
https://doaj.org/article/0a6c6ea8a6f54658a6cfb389f80b8531
Autor:
Bin Liang, Jingyu Li, Shuqi Zhao, Xiaoming Pan, Yanfang Zhang, Peng Gao, Pi Li, Jiangtao Xing, Raheel Suleman, Hansheng Gong, Huan Liu
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101593- (2024)
Little information is known about the increased aroma compounds and possible mechanism in Tamarix ramosissima Ledeb roasted mutton (TRM). A comprehensive analysis of aroma compounds and lipids were firstly performed by lipidomics and sensomics approa
Externí odkaz:
https://doaj.org/article/ac57a3a47882468e821ef2700304fe48
Autor:
Huan Liu, Jingyu Li, Nazimah Hamid, Junke Li, Xuemei Sun, Fang Wang, Dengyong Liu, Qianli Ma, Shuyang Sun, Hansheng Gong
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100997- (2023)
Smoked duck is a popular meat product in China. The aroma profile and key aroma compounds in smoked ducks were elucidated using solvent-assisted flavor evaporation-gas chromatography–olfactometry-mass spectrometry (SAFE-GC-O-MS), odor activity valu
Externí odkaz:
https://doaj.org/article/ba189414802546b6a3b36b5d5e587c6a
Publikováno v:
Poultry Science, Vol 102, Iss 9, Pp 102868- (2023)
ABSTRACT: This study was performed to develop a predictive growth model of Pseudomonas spp. to ensure the safety of fresh duck breast. Sterile fresh duck breasts were inoculated with Pseudomonas spp. and stored at 4°C, 10°C, 15°C, 20°C, 25°C, an
Externí odkaz:
https://doaj.org/article/86720e5021c748808d9eb940d9dbe911
Publikováno v:
Molecules, Vol 28, Iss 18, p 6539 (2023)
Chinese spicy cabbage (CSC) is a common traditional fermented vegetable mainly made of Chinese cabbage. In addition to eating raw, boiling and stir-frying are the most common cooking methods for CSC. To identify the impacts of boiling or stir-frying
Externí odkaz:
https://doaj.org/article/1ee6c310a9bb46dcab89687e3a0bcdea
Publikováno v:
Frontiers in Plant Science, Vol 13 (2022)
Prunus tomentosa Thunb. has excellent nutritional, economic, and ornamental values with different fruit color. The red coloration of fruit is determined by anthocyanin pigmentation, which is an attractive trait for consumers. However, the mechanisms
Externí odkaz:
https://doaj.org/article/949bd3cc41f34d31b68dd7527f2bd7fb
Publikováno v:
Poultry Science, Vol 99, Iss 10, Pp 5127-5136 (2020)
The inhibitory and bactericidal activities of thyme oil against the foodborne multiple antibiotics-resistant Enterococcus faecalis biofilm were evaluated in this study. Gas chromatography-mass spectrometry revealed that more than 70% of the compositi
Externí odkaz:
https://doaj.org/article/847d7776a69043b28f5e13bf4e816a00
Publikováno v:
Czech Journal of Food Sciences, Vol 38, Iss 2, Pp 103-108 (2020)
The effect of CO2 concentrations on the preservation of sweet cherries in modified atmosphere packaging was greatly different. In the present paper, an accurate gas-regulating storage device was used to set the concentrations of CO2 at 0%, 5%, 10%, 1
Externí odkaz:
https://doaj.org/article/402007654adb4cfaa93a72c80ee7d1e2