Výsledky vyhledávání - "Jia‐Bao Ni"

Akademický článek

How to enhance the acceptability of insects food—A review

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

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Akademický článek

The combined effects of ultrasound and plasma-activated water on silkworm pupae:Physicochemical properties, microbiological diversity and ultrastructure

Autor: Jia-Bao Ni, Shi-Ye Luo, Yan-Xiang Bi, Sara Zielinska, Chang-Jiang Ding, Jia-Li Tao, Zhen Ning, Wen-Li Tian, Wen-Jun Peng, Xiao-Ming Fang

Publikováno v: Ultrasonics Sonochemistry, Vol 107, Iss , Pp 106927- (2024)

A novel technique was proposed for processing silkworm pupae by combining plasma- activated water (PAW) with ultrasound (US). The microbial diversity and quality characteristics of the silkworm pupae were also evaluated. The results of the microbial

Externí odkaz: https://doaj.org/article/bbe4eabb88c3490faf0aedcc04538997

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Akademický článek

Pesticide residue elimination for fruits and vegetables: the mechanisms, applications, and future trends of thermal and non-thermal technologies

Autor: An-An Zhang, Parag Prakash Sutar, Qiang Bian, Xiao-Ming Fang, Jia-Bao Ni, Hong-Wei Xiao

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

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Akademický článek

Effects of hot-air drying temperature on drying characteristics and color deterioration of rape bee pollen

Autor: Yan-Xiang Bi, Sara Zielinska, Jia-Bao Ni, Xiang-Xin Li, Xiao-Feng Xue, Wen-Li Tian, Wen-Jun Peng, Xiao-Ming Fang

Publikováno v: Food Chemistry: X, Vol 16, Iss , Pp 100464- (2022)

The effects of different hot-air drying (HAD) temperature (40, 50, 60, and 70 °C) on the drying characteristics, color changes, the contents of α-dicarbonyl compounds (α-DCs), 5-hydroxymethyl furfural (5-HMF) and carotenoids of rape bee pollen wer

Externí odkaz: https://doaj.org/article/1fda63ea2c534927a863fe0b5cb87539

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