Zobrazeno 1 - 10
of 224
pro vyhledávání: '"Hong-Wei Xiao"'
Autor:
Samuel Ariyo Okaiyeto, Shi‐Han Yu, Li‐Zhen Deng, Qing‐Hui Wang, Parag Prakash Sutar, Haiou Wang, Jin‐Hong Zhao, Arun S. Mujumdar, Jia‐Bao Ni, Weiqiao Lv, Hong‐Wei Xiao
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 311-328 (2024)
Abstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 2
Externí odkaz:
https://doaj.org/article/a450524a83674b3d99cf7e515e71b6d8
Autor:
Da-Long Jiang, Qing-Hui Wang, Chu Huang, Parag Prakash Sutar, Ya-Wen Lin, Samuel Ariyo Okaiyeto, Zi-Fan Lin, Yun-Tian Wu, Wen-Ming Ma, Hong-Wei Xiao
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101299- (2024)
In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry sl
Externí odkaz:
https://doaj.org/article/37e7119058d1458b9c8933691c4ce623
Publikováno v:
Heliyon, Vol 10, Iss 1, Pp e23617- (2024)
Objective: The purpose of this study was to analyze the impact of Shaoyao-Gancao decoction (SGD) on proteins with significant changes in the dorsal root ganglion (DRG) in rats and to explore the role of the Semaphorin 3G (Sema3G) protein in the DRG a
Externí odkaz:
https://doaj.org/article/c112aa63600349979c6f1ab9bb891dd3
Autor:
Yu-Hao Zhou, Sriram K. Vidyarthi, Parag Prakash Sutar, Buer Ha, Qing-Hui Wang, Fa-Tao He, Ming-Qiang Xu, Wen-Qiang Zhang, Hong-Wei Xiao
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101028- (2023)
In order to better manage the peeling degree and avoid unnecessary losses, the current work aimed to explore the peeling mechanism of a novel peeling technology, high-humidity hot air impingement blanching (HHAIB). The relationships between HHAIB pee
Externí odkaz:
https://doaj.org/article/d0049ce866444158b34279e6635c826d
Publikováno v:
Journal of Future Foods, Vol 2, Iss 3, Pp 223-240 (2022)
Pesticide residues on food are threatening human health and wellbeing, ecological security. Food processing is one of the necessary ways to eliminate residues to guarantee the safety and sustainable development of the environment. This review outline
Externí odkaz:
https://doaj.org/article/ef63dad41c084f6b8f769e35cf6a25af
Publikováno v:
Foods, Vol 12, Iss 17, p 3213 (2023)
The effects of far infrared radiation drying (FID) on physical properties (drying kinetics, color, shrinkage ratio, rehydration ratio, and microstructural characterization) and volatile odor characteristics (volatile odor profile distinction and vola
Externí odkaz:
https://doaj.org/article/05ee1e79b09643e5bebab4cb96366358
Publikováno v:
Foods, Vol 12, Iss 10, p 1999 (2023)
This study investigated the effects of different drying methods on the drying characteristics, three-dimensional (3D) appearance, color, total polysaccharide content (TPC), antioxidant activity, and microstructure of Pleurotus eryngii slices. The dry
Externí odkaz:
https://doaj.org/article/7fdb50d1474d46acacf4b11b60bacebc
Autor:
Yong-Kang Xie, Xing-Yi Li, Chang Chen, Wei-Peng Zhang, Xian-Long Yu, Hong-Wei Xiao, Feng-Yin Lu
Publikováno v:
Plants, Vol 12, Iss 6, p 1372 (2023)
In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree
Externí odkaz:
https://doaj.org/article/ee41d9f6352f4e468c50df938ca6b7a4
Autor:
Kai-Wen Yang, Dong Wang, Sriram K. Vidyarthi, Suo-Bin Li, Zi-Liang Liu, Hui Wang, Xian-Jun Chen, Hong-Wei Xiao
Publikováno v:
Plants, Vol 11, Iss 19, p 2500 (2022)
In order to explore an alternative drying method to enhance the drying process and quality of persimmon slices, pulsed vacuum drying (PVD) was employed and the effects of different drying temperatures (60, 65, 70, and 75 °C) on drying kinetics, colo
Externí odkaz:
https://doaj.org/article/5e5e971222154710be0ecf905d3c868f
Publikováno v:
Foods, Vol 11, Iss 17, p 2630 (2022)
Pulsed pressure pickling is an emerging highly efficient osmotic dehydration technique. However, the immobility of the pickling liquid and the material, the formation of layers, and the uneven pickling efficiency in different sections make it difficu
Externí odkaz:
https://doaj.org/article/5a47f04779564e5ab53d380b34f4526e