Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Jian Wei Cen"'
Publikováno v:
CyTA - Journal of Food, Vol 18, Iss 1, Pp 551-560 (2020)
During the processing of the large yellow croaker, the further utilization of the by-products (e.g., the liver) generated in the processing process can provide opportunities for value addition and increase profitability, promoting the sustainable use
Externí odkaz:
https://doaj.org/article/7e8c7fff05b84715b266085b21991c55
Publikováno v:
CyTA-Journal of Food, Vol 18, Iss 1, Pp 551-560 (2020)
During the processing of the large yellow croaker, the further utilization of the by-products (e.g., the liver) generated in the processing process can provide opportunities for value addition and increase profitability, promoting the sustainable use
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::07baeebe8eb80e54199d77e85e636ed8
https://doi.org/10.1080/19476337.2020.1800824
https://doi.org/10.1080/19476337.2020.1800824
Publikováno v:
Journal of Oleo Science. 69:1199-1208
The fatty acids in seven species of fish roes were determined by GC-MS in combination with principal component and cluster analyses in order to derive their fatty-acid profiles and fingerprints. Twenty-three common chromatography peaks were identifie
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c05cd2123e86862183bede9a8b6c159
https://doi.org/10.5650/jos.ess20061
https://doi.org/10.5650/jos.ess20061
Autor:
Xianqing Yang, Jian-wei Cen, Rui Li, Yongqiang Zhao, Zuli Sun, Yueqi Wang, Chunsheng Li, Shengjun Chen, Laihao Li
Publikováno v:
Food Chemistry. 356:129737
Thermal processing is a common processing method for tilapia which has an important impact on the quality and characteristics of fish meat. This study aimed to investigate changes in the metabolites of tilapia fillets after thermal processing. In thi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64e470176f0c561653cfb1b7649e0812
https://doi.org/10.1016/j.foodchem.2021.129737
https://doi.org/10.1016/j.foodchem.2021.129737
Publikováno v:
Advanced Materials Research. :1818-1823
Six kinds of thawing methods, including running water thawing, water/seawater soak thawing, refrigeration thawing, room temperature thawing and microwave thawing had been studied to investigate the influence of different thawing methods on the formal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f79f60e145832012573e2898dfe12ed2
https://doi.org/10.4028/www.scientific.net/amr.1073-1076.1818
https://doi.org/10.4028/www.scientific.net/amr.1073-1076.1818
Publikováno v:
DEStech Transactions on Environment, Energy and Earth Sciences.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4daf9943740d06a8b62ae5ab29047c63
https://doi.org/10.12783/dteees/sses/icfse2016/10668
https://doi.org/10.12783/dteees/sses/icfse2016/10668
Publikováno v:
Advanced Materials Research. :732-737
The flame atomic absorption method was applied to determine aluminum in jellyfish. The optimum detecting conditions were determined through many experiments. It established a nitric oxide-acetylene flame atomic absorption method to detect aluminum co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2cb8e6b21bea0485fe0ca2e68288fa7
https://doi.org/10.4028/www.scientific.net/amr.1033-1034.732
https://doi.org/10.4028/www.scientific.net/amr.1033-1034.732
Autor:
Yong Qiang Zhao, Wan Jun Zhou, Ya Wei, Qing Rong Hu, Laihao Li, Jian Wei Cen, Xianqing Yang, Shu Xian Hao
Publikováno v:
Advanced Materials Research. :2641-2645
To make sure the abundance of Tilapias blood resources in China can be utilized more scientificly and effectively, the extraction conditions of heme from Tilapias blood by enzymatic hydrolysis were studied in this paper. The optimal hydrolysis condit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06e04017e3fb06f2944ad8aaf45df587
https://doi.org/10.4028/www.scientific.net/amr.941-944.2641
https://doi.org/10.4028/www.scientific.net/amr.941-944.2641
Publikováno v:
Advanced Materials Research. :389-393
Jade perch (Scortum barcoo) meat nutrition analysis and evaluation was carried out in this paper, results showed that: the protein content, fat content and total amino acid content of Jade perch are 18.4%, 9.0% and 19.99% respectively. As a balanced
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a9daeb57e8649f7b979b34b2f5c77fe
https://doi.org/10.4028/www.scientific.net/amr.884-885.389
https://doi.org/10.4028/www.scientific.net/amr.884-885.389
Publikováno v:
Advanced Materials Research. :942-946
A new method of determination of malachite green (MG) in sediment has been developed by high performance liquid chromatography with fluorescence detection (HPLC-FLD). It is based on use of a deoxidation reaction which converts malachite green (MG) in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a65ea0e229b49b9c0763e780a80519ce
https://doi.org/10.4028/www.scientific.net/amr.781-784.942
https://doi.org/10.4028/www.scientific.net/amr.781-784.942