Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Huai-Wen Yang"'
Publikováno v:
Journal of Food Measurement and Characterization. 14:3089-3102
Calorie-dense starchy thickeners (CDSTs) are preferable for dysphagic individuals while in terms of both sufficient moisture and energy intake. In the present study, we evaluated the thickening and anti-sedimentation effects of five commercial CDSTs
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1cb5bb9481b28ea86c9f87558d45f0a0
https://doi.org/10.1007/s11694-020-00549-3
https://doi.org/10.1007/s11694-020-00549-3
Publikováno v:
Aquaculture Research. 48:2593-2601
Black soybeans contain high amount of antioxidant, such as phenolic compounds and anthocyanins, in their seed coat. This study aimed to investigate the beneficial effect of black soybean seed coat (BSSC) on the growth of juvenile hybrid tilapia. Ther
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4983a3e3db1579625d6ee3a0febc7f0
https://doi.org/10.1111/are.13095
https://doi.org/10.1111/are.13095
Publikováno v:
Processes, Vol 8, Iss 3, p 307 (2020)
Developing circular value chains for continuing the use of and reducing the waste of the resources of industrial processing would eliminate impairments to the environment. The generation of nutrient-dense byproducts and coproducts with high-moisture
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc7f1cc90c910035fc2c04218870bc90
https://doi.org/10.3390/pr8030307
https://doi.org/10.3390/pr8030307
Autor:
Bao-gen Shen, Wei Cai, Huai Wen Yang, Rong Li Gao, Ji Rong Sun, Gang Chen, Xiao Ling Deng, Chun Lin Fu
Publikováno v:
Materials Science Forum. 815:176-182
The photovoltaic effect in Ag/Bi0.9La0.1FeO3/La0.7Sr0.3MnO3heterostructures was investigated and the short circuit photocurrent was found to be strongly dependent on the polarization orientation and oxygen vacancies (VOs) distribution. The photocurre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc134e93d82c7bc85203b6103e20cb43
https://doi.org/10.4028/www.scientific.net/msf.815.176
https://doi.org/10.4028/www.scientific.net/msf.815.176
Publikováno v:
Journal of the Science of Food and Agriculture. 94:1794-1801
BACKGROUND The effects of different thermal processes on the anti-nutritional factors (tannins, phytic acids and trypsin inhibitors) and antioxidant capacity of yellow soybeans (YS) and green-cotyledon small black soybeans (GCSBS) were investigated.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::161a7313e6ad95766ab5be79afda4694
https://doi.org/10.1002/jsfa.6494
https://doi.org/10.1002/jsfa.6494
Publikováno v:
Journal of the Science of Food and Agriculture. 93:3883-3890
BACKGROUND Our previous study indicated that black soybean (BS) tea (BST) made from preheated BS showed a significant protective effect against CCl4-induced liver damage in Sprague Dawley rats due to BS's antioxidant activity. In this study, we inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::20b19240a35255afd3e54a7102b470ef
https://doi.org/10.1002/jsfa.6373
https://doi.org/10.1002/jsfa.6373
Publikováno v:
The Journal of Physical Chemistry A. 117:2672-2677
The structures and electronic properties of the SiAu(n) (n = 17-20) clusters are systematically investigated using DFT calculations. The result shows that doping with silicon would significantly change the structures of the gold clusters. For the SiA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::12e82009b8c99ba03cac67a94bf9ad5f
https://doi.org/10.1021/jp3004807
https://doi.org/10.1021/jp3004807
Autor:
Huai-Wen Yang, Sundaram Gunasekaran
Publikováno v:
Journal of Food Engineering. 78:1457-1462
A simulation model was used to optimize pulsed microwave heating of precooked mashed potato cylinders of 82.7% moisture content. The experimental variables were: (1) sample radius: 2.4, 2.8 and 3.2 cm (or 1.5, 1.75 and 2.0 times the penetration depth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58fe76e4ab0b0284fa3aa760eee333ea
https://doi.org/10.1016/j.jfoodeng.2006.01.018
https://doi.org/10.1016/j.jfoodeng.2006.01.018
Autor:
Sundaram Gunasekaran, Huai-Wen Yang
Publikováno v:
Journal of Food Engineering. 78:1452-1456
Temperature distribution (TD) in 2% agar gel cylinders heated by same average microwave power level was evaluated. The same average power level based on oven settings (OSP) and absorbed power (AP) were applied to agar gel samples. A 3 × 2 × 2 facto
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b20c48ae7ade7d255b8f644032f9e349
https://doi.org/10.1016/j.jfoodeng.2006.01.017
https://doi.org/10.1016/j.jfoodeng.2006.01.017
Autor:
Sundaram Gunasekaran, Huai-Wen Yang
Publikováno v:
Journal of Food Engineering. 64:445-453
Two-percent agar gel cylinders were heated using pulsed and continuous microwave energy. Temperature distribution inside the sample was measured and compared with numerical predictions based on the Lambert's law and Maxwell's equations. The Maxwell's
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b8ccf746d92d739446c2e7fddb3724f2
https://doi.org/10.1016/j.jfoodeng.2003.08.016
https://doi.org/10.1016/j.jfoodeng.2003.08.016