Zobrazeno 1 - 10
of 119
pro vyhledávání: '"Jianhua, Rong"'
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100869- (2023)
Here, we investigated the effects of frying process on the formation of advanced glycation end products (AGEs) in shrimps using Penaeus vannamei as the raw material. The results showed that the oil, malondialdehyde, fluorescent AGEs, carboxymethyl ly
Externí odkaz:
https://doaj.org/article/a34e4b26a93c4d5ea66b74a2fdd17d4d
Publikováno v:
Foods, Vol 12, Iss 23, p 4362 (2023)
Fried shrimp are popular for their attractive organoleptic and nutritional qualities. However, consumers are more concerned about the safety of fried foods. To investigate the formation of advanced glycation end products (AGEs) in fried shrimp and pr
Externí odkaz:
https://doaj.org/article/34cde3eac5a34da2af77cf4f2550cff1
Publikováno v:
Foods, Vol 12, Iss 21, p 3917 (2023)
The mulberry leaf is a botanical resource that possesses a substantial quantity of protein. In this study, alcalase hydrolysis conditions of mulberry leaf protein were optimized using the response surface method. The results showed that the optimum c
Externí odkaz:
https://doaj.org/article/6f216db8849e4afb9bda265298a8282f
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100587- (2023)
The oxidation process of soybean oil (SBO) during frying fish cakes was investigated. The TOTOX value of before frying (BF) and after frying (AF) was significantly higher than control (CK). However, the total polar compound (TPC) content of AF reache
Externí odkaz:
https://doaj.org/article/726a598a811640a89bca17a6c4e68e9a
Publikováno v:
Nano-Micro Letters, Vol 14, Iss 1, Pp 1-13 (2021)
Abstract Zn-based electrochemical energy storage (EES) systems have received tremendous attention in recent years, but their zinc anodes are seriously plagued by the issues of zinc dendrite and side reactions (e.g., corrosion and hydrogen evolution).
Externí odkaz:
https://doaj.org/article/e59586bbf3c242a3901492b79c595b3b
Autor:
Yang Li, Wang Yang, Wu Yang, Ziqi Wang, Jianhua Rong, Guoxiu Wang, Chengjun Xu, Feiyu Kang, Liubing Dong
Publikováno v:
Nano-Micro Letters, Vol 13, Iss 1, Pp 1-16 (2021)
Abstract Aqueous Zn-ion hybrid supercapacitors (ZHSs) are increasingly being studied as a novel electrochemical energy storage system with prominent electrochemical performance, high safety and low cost. Herein, high-energy and anti-self-discharge ZH
Externí odkaz:
https://doaj.org/article/018d4d6fd5b54d7baeccd913dcf696a2
Publikováno v:
Nano-Micro Letters, Vol 13, Iss 1, Pp 1-37 (2020)
Abstract Potassium ion batteries (PIBs) with the prominent advantages of sufficient reserves and economical cost are attractive candidates of new rechargeable batteries for large-grid electrochemical energy storage systems (EESs). However, there are
Externí odkaz:
https://doaj.org/article/3689b55c167e4e2ea471ec7fb8cae0e2
Autor:
Jiechang Chen, Yuanyuan Zhao, Runlin Wu, Tao Yin, Juan You, Benlun Hu, Caihua Jia, Jianhua Rong, Ru Liu, Binjia Zhang, Siming Zhao
Publikováno v:
Foods, Vol 12, Iss 6, p 1332 (2023)
Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the q
Externí odkaz:
https://doaj.org/article/613dc4cd71fc4d27b5623dcbb6975f63
Publikováno v:
Applied Mathematical Modelling. 117:625-651
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::879b0f2ba7a5c96c6f8cf76adc4998c7
https://doi.org/10.1016/j.apm.2023.01.001
https://doi.org/10.1016/j.apm.2023.01.001
Publikováno v:
Foods, Vol 11, Iss 10, p 1437 (2022)
The purpose of this study was to investigate the effects of konjac glucomannan (KGM) on oil absorption and the formation of safety hazard factors in fried battered fish nuggets by measuring advanced glycation end products (AGEs) and acrylamide conten
Externí odkaz:
https://doaj.org/article/eac1e058276b457ca01ec7270c1451e2