Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Huaide Xu"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 318-326 (2024)
In order to investigate the effects of transportation pavement grade on the quality and softening metabolism of winter jujube, this study simulated the actual transportation conditions of winter jujube on high, medium, and low road surfaces through s
Externí odkaz:
https://doaj.org/article/7636009d4a914ecf960e20c5acf462f5
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 119-126 (2024)
The proteins were extracted from the Flammulina velutipes stembase by using alkali, ultrasonic-assisted alkali, colloid mill-assisted alkali and freeze-thaw-assisted alkali methods to investigate the effects of different extraction methods on the fun
Externí odkaz:
https://doaj.org/article/efe5a2ba170947e3a697ac2b6cf76f1e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 61-69 (2023)
To explore the effect of different thawing methods on the quality of frozen stripped-walnut kernel, the walnut kernel was soaked in warm water to remove the inner seed coat and then frozen as the test material. The color value, texture, free amino ac
Externí odkaz:
https://doaj.org/article/db762b5916824512bc5b39bcc56fbc91
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100841- (2023)
Winter jujube is susceptible to cold stress during cold storage, resulting in quality deterioration. Shelf life of winter jujube after cold storage has not been investigated. This study investigated the effects of 1.0 μL L−1 1-methylcyclopropene (
Externí odkaz:
https://doaj.org/article/eed029d1e8a3457c80fdda3b76a7356c
Autor:
Ying Xing, Qiudi Ma, Kunhua Wang, Xiaobo Dong, ShuangShuang Wang, Peiyun He, Jun Wang, Huaide Xu
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106508- (2023)
The relationship between quality attributes and microstructure in strawberry pulp after pasteurization (PS), ultrasound (US), electron beam irradiation (EB), and high pressure (HP) treatments was investigated. The results showed that US treatment dec
Externí odkaz:
https://doaj.org/article/89c222d2b27442bf91ced5191fe5580c
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 23, Pp 401-407 (2022)
Pectin is the main component of the middle lamella of cell wall. The pectinase exists in the natural plant tissue, which can catalyze the decomposition of the pectin and disrupts the integrity of the cell wall, so the firmness of fruit and vegetable
Externí odkaz:
https://doaj.org/article/ed8b8e57df4f4ca09e8d24f34e2ea1c1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 113-121 (2022)
Five heat treatment methods including hot-air drying at 60 ℃, pasteurization at 80 ℃, four kinds of baking (110~140 ℃), steaming at 100 ℃ and boiling at 100 ℃ were used to treat Ziziphus jujuba cv. Huizao. The effect of different heating te
Externí odkaz:
https://doaj.org/article/c6dfb94d6d3a4efa9ea33ab1e4d38f3a
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100676- (2023)
Green leaf volatiles (GLVs), play important roles in the green and fresh aroma characteristics of grape berries. The evolution of GLV profiles regarding the varietal difference during grapevine phenological ripening is not well understood. This study
Externí odkaz:
https://doaj.org/article/6f049785beb44e8c9d24b619fb6f2f80
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 7, Pp 457-466 (2022)
Potato stems and leaves are plant resources of high additional value. Potato stems and leaves contain not only some nutritional ingredients, such as protein, dietary fiber, vitamins, minerals, but also some active ingredient, such as phenolic compoun
Externí odkaz:
https://doaj.org/article/3c0375e6088e4fa4883ff11d556fd474
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 3, Pp 275-283 (2022)
In order to improve the database of biochemical components of mulberry germplasm resources and screen the leaves of high-quality edible medicinal mulberry germplasm resources, this study used entropy weight-TOPSIS method to comprehensively evaluate t
Externí odkaz:
https://doaj.org/article/fb85ebb695fd41fb97d7fcb6ff1e7aee