Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Jianbin Shi"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 62-69 (2024)
In order to realize the comprehensive utilization of asparagus and its by-products, asparagus was dried to prepare asparagus powder and used for the preparation of noodles. The effects of asparagus powder addition (0~10%) on solvent retention capacit
Externí odkaz:
https://doaj.org/article/ed1bad063297451db139d802024fee52
Autor:
Qian Qi, Ning Wang, Sijia Ruan, Noor Muhammad, Hengheng Zhang, Jianbin Shi, Qiang Dong, Qinghua Xu, Meizhen Song, Gentu Yan, Xiling Zhang, Xiangru Wang
Publikováno v:
Journal of Cotton Research, Vol 6, Iss 1, Pp 1-18 (2023)
Abstract Background Ensuring that seeds germinate and emerge normally is a prerequisite for cotton production, esp. in areas with salinized soil. Priming with mepiquat chloride (MC) can promote seed germination and root growth under salt stress, but
Externí odkaz:
https://doaj.org/article/6c76903dddc348b180a5dff0ce9258ff
Publikováno v:
Animals, Vol 14, Iss 21, p 3076 (2024)
Parrots are popular with pet consumers and are one of the most traded groups of live birds around the world. China has been considered as an important country in bird trades, but we know little about China’s import and export of parrots. Using the
Externí odkaz:
https://doaj.org/article/0d7dc4202a0a4560b66efd44bb27bf6d
Autor:
Lei ZHOU, Yong SUI, Zhenzhou ZHU, Shuyi LI, Rui XU, Jianbin SHI, Sha CAI, Tian XIONG, Fang CAI, Xin MEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 490-499 (2023)
Whole grains retain the nutrients found in whole grains, which can help maintain a healthy weight and reduce the risk of cardiovascular disease, type Ⅱ diabetes, bowel cancer and other diseases when eaten regularly. However, whole grain is difficul
Externí odkaz:
https://doaj.org/article/e779094d97134380af943684a5ea254b
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 54-64 (2023)
Different color protection agents were used to soak and spray the asparagus for color protection due to improve and compare the browning problem of asparagus during the process of hot air, vacuum freezing and microwave drying. The results showed that
Externí odkaz:
https://doaj.org/article/2d2bb43329604592a8e5d62d0148f897
Autor:
Jianbin SHI, Yong SUI, Sha CAI, Tian XIONG, Chuanhui FAN, Xueling CHEN, Jiyun HUAN, Limin ZHAO, Xin MEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 221-227 (2023)
To fully utilize the Pueraria thomsonii, low temperature vacuum frying technology was applied to prepare crisp chips from Pueraria thomsonii. On the basis of single factor tests, the optimal process was determined by orthogonal experimental design. T
Externí odkaz:
https://doaj.org/article/d244faad4c8845318b09910ff49f5434
Autor:
Tian XIONG, Fang CAI, Jianjun HE, Jianbin SHI, Sha CAI, Yong SUI, Xueling CHEN, Chuanhui FAN, Deshun ZHOU, Xin MEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 49-57 (2023)
The research is aim to screen out a technology which is suitable for producing a kind of raw purple sweet potato flour (RPSPF) with high anthocyanin content and low gelatinization degree (GD) in industry. Therefore, the changes of anthocyanins, GD, s
Externí odkaz:
https://doaj.org/article/d4646d7593ea4f948351184d59b2a3a3
Autor:
Junren Wen, Yong Sui, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Lei Zhou, Shuyi Li, Xin Mei
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 520 (2024)
The chemical composition discrepancies of five sweet potato leaves (SPLs) and their phenolic profile variations during in vitro digestion were investigated. The results indicated that Ecaishu No. 10 (EC10) provided better retention capacity for pheno
Externí odkaz:
https://doaj.org/article/43d513f4d9a24ccc932d335663b60eca
Autor:
Jianbin SHI, Yong SUI, Sha CAI, Jianjun HE, Tian XIONG, Chuanhui FAN, Xueling CHEN, Zhiwen JIA, Shaohua WANG, Fang CAI, Xiujun JIANG, Xin MEI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 2, Pp 69-74 (2023)
Buckwheat was micronized and mixed with wheat flour. The addition (0~20%) of micronized buckwheat powder on the solvent retention capacity (SRC), pasting, thermo-mechanical of mixed flour, cooking and texture properties of noodle were systematically
Externí odkaz:
https://doaj.org/article/2a612dd8b37a4d0db4a23596d72eaec3
Autor:
Lei Zhou, Yong Sui, Zhenzhou Zhu, Shuyi Li, Rui Xu, Junren Wen, Jianbin Shi, Sha Cai, Tian Xiong, Fang Cai, Xin Mei
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
This study investigated the effects of rice preparation using different degrees of milling (DOM) from 0% to 13% on the nutritional composition, functional properties, major volatile compounds and safety of brown rice tea (BRT). We found that 2% DOM r
Externí odkaz:
https://doaj.org/article/c1eebeac1f574e35a270ff120ec89daf