Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Hengxun Lin"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 20, Pp 49-58 (2024)
To investigate the effects of a low-pressure electrostatic field combined with low temperature and high humidity on beef tenderness, this study utilized bovine longissimus dorsi muscle as the experimental material. The analysis included low-pressure
Externí odkaz:
https://doaj.org/article/f728691d26a0454193b35cf6b065bca4
Autor:
Yong Chen, Chuan Yang, Yiping Yang, Hengxun Lin, Liye Cui, Zongyuan Zhen, Xinfu Li, Chunhui Zhang, Xia Li, Jingjun Li
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101825- (2024)
To explore the changes in water status and protein characteristics of Tibetan pork (TP) under modified atmosphere packaging (MAP) with different oxygen concentrations compared to Duroc×Landrace×Yorkshire pork (DLY), the water holding capacity (WHC)
Externí odkaz:
https://doaj.org/article/fb83b0d0d8534dc0b7bbdd2b4e293418
Autor:
Songsong Zhao, Hengxun Lin, Shuangqing Li, Chenghao Liu, Junhong Meng, Wenqiang Guan, Bin Liu
Publikováno v:
Animals, Vol 12, Iss 11, p 1415 (2022)
The entropy weight method (EWM) was developed and used to integrate multiple quality indexes of pork to generate a comprehensive measure of quality. The Arrhenius equation and chemical kinetic reaction were used to fit and generate the shelf life pre
Externí odkaz:
https://doaj.org/article/f8a913e284b5479ba6197f2ff1fd00fd
Autor:
Qianqian Zhang, Wenqiang Guan, Jinliang Xiong, Hengxun Lin, Xueqing Wang, Ming Huang, Junjie Tan, Guisheng Lei, Qingyi Luo, Qian Zhao
Publikováno v:
International Journal of Food Science & Technology.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::632ebdd693a89f5bee3df4b54afbc3d3
https://doi.org/10.1111/ijfs.16486
https://doi.org/10.1111/ijfs.16486
Autor:
Ying Xu, Jun Qi, Man-Man Yu, Ruishu Zhang, Hengxun Lin, Huimin Yan, Chao Li, Jingmin Jia, Hu Yong
Publikováno v:
Food Chemistry. 423:136348
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::301c751a7f2b679109d31180d7b571c0
https://doi.org/10.1016/j.foodchem.2023.136348
https://doi.org/10.1016/j.foodchem.2023.136348
Autor:
Hengxun Lin, Xingxing He, Chenghao Liu, Junhong Meng, Wenqiang Guan, Chengli Hou, Chunhui Zhang, Wenxin Wang
Publikováno v:
Innovative Food Science & Emerging Technologies. 80:103106
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6f13c4a2d7a2943d3e6bbe3265357d4
https://doi.org/10.1016/j.ifset.2022.103106
https://doi.org/10.1016/j.ifset.2022.103106
Autor:
Jiyun Wang, Hengxun Lin, Xinyi Han, Songsong Zhao, Bin Liu, Chen Aiqiang, Wenqiang Guan, Yongsheng Sun
Publikováno v:
Food Chemistry. 370:131264
Supercooling can preserve beef without freezing damage, whereas maintaining the supercooled state is difficult. An innovative method of static magnetic field extended supercooling (SM-ES) was proposed to maintain the non-frozen state of beef. Effect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::51f057de4527cc9181a0a1cc1f0db4a4
https://doi.org/10.1016/j.foodchem.2021.131264
https://doi.org/10.1016/j.foodchem.2021.131264