Výsledky vyhledávání - "Jian-Gang Ling"

High pressure‐assisted vacuum‐freeze drying: A novel, efficient way to accelerate moisture migration in shrimp processing

Autor: Cui Yan, Hai-Tao Shang, Jing-Feng Yu, Ning Yu, Donghong Liu, Xiaojun Liao, Xiao-Ting Xuan, Jian-Gang Ling, Xu-Dong Lin

Publikováno v: Journal of Food Science. 85:1167-1176

High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP-va

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37f3b7bcf5b1c48865831e528fbc7f8c
https://doi.org/10.1111/1750-3841.15027

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Low-temperature combined with high-humidity thawing improves the water-holding capacity and biochemical properties of Portunus trituberculatus protein

Autor: Zihan Xu, Jian-Gang Ling, Cui Yan, Tian Ding, Donghong Liu, Xiao-Ting Xuan, Xu-Dong Lin

Publikováno v: Food Quality and Safety. 5

This study compared the effects of conventional thawing methods (water immersion thawing (WIT, (25±1) °C), natural air thawing (AT, (25±1) °C, relative humidity (RH) (65±2) per cent), refrigerator thawing (RT, 4 °C, RH (80±2) per cent) and low

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5416ee2878678065ed1b228b6e8845ea
https://doi.org/10.1093/fqsafe/fyab008

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Impact of High Hydrostatic Pressure on the Shelling Efficacy, Physicochemical Properties, and Microstructure of Fresh Razor Clam (Sinonovacula constricta )

Autor: Jing-Feng Yu, Xiao-Ting Xuan, Xu-Dong Lin, Jian-Gang Ling, Xiaojun Liao, Cui Yan, Hai-Tao Shang

Publikováno v: Journal of Food Science. 83:284-293

The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-hol

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d35a0eef25847763bd9e5dde3642bbba
https://doi.org/10.1111/1750-3841.14032

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Preservation of squid by slightly acidic electrolyzed water ice

Autor: Yi-Fei Fan, Donghong Liu, Tian Ding, Xiao-Ting Xuan, Jian-Gang Ling, Yaqin Hu, Xingqian Ye, Shiguo Chen

Publikováno v: Food Control. 73:1483-1489

Squid is considered as a healthy food by consumers because of its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::51bb2b2369e954a2b9c8b742c328e594
https://doi.org/10.1016/j.foodcont.2016.11.013

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