Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Jingshao Zheng"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 290-299 (2024)
In order to compare the antimicrobial and fungicidal properties of common natural plant extracts against dominant molds in purple rice and to investigate their application in purple rice storage, this study isolated and purified molds in moldy purple
Externí odkaz:
https://doaj.org/article/254020e6d75f4e75a689cc441e9a3906
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 252-261 (2023)
In order to optimize the nutritional quality of infant supplementary food, purple rice, the raw material used in this paper, was fermented by Rhizopus oryzae and Lactobacillus plantarum in the way of mixed fermentation, and subsequently extruded befo
Externí odkaz:
https://doaj.org/article/596a7bca79954f45b0b98a41268cf7eb
Autor:
Yuhang LIU, Liangyue LIN, Jingwen ZHENG, Huiling LI, Fang HU, Jingshao ZHENG, Weidong LIU, Wei HUANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 237-245 (2023)
During its shelf life, sedimentation and discoloration occurred in purple rice wine, severely diminishing its marketability. To improve the stability of the wine body, the effects of clarifier and membrane filtration treatments on the clarity and ant
Externí odkaz:
https://doaj.org/article/92e5dc7906df43268b92134b73ca8d7a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 234-243 (2023)
Purple rice is susceptible to the influence of internal and external factors such as temperature, humidity and oxygen during storage, and proper packaging can effectively inhibit aging and mildew of purple rice. In this study, purple rice was packed
Externí odkaz:
https://doaj.org/article/f54b4fd25d504eb18c5e783a7bf78ab2
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 17, Pp 114-121 (2022)
In this paper, the properties of purple rice powder were improved by mixing high amylose indica rice powder, and the effect of different proportions of mixed powder on the properties of raw materials and the quality of purple rice noodles was studied
Externí odkaz:
https://doaj.org/article/d2953818aacf47f998c7a10624d38a2b
Publikováno v:
Food Science and Biotechnology. 32:793-802
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cf5153ec5dc1d58fef684e324ad4e37
https://doi.org/10.1007/s10068-022-01205-w
https://doi.org/10.1007/s10068-022-01205-w
Publikováno v:
International Journal of Biological Macromolecules. 194:626-631
In this work, the effect of Inca peanut seed albumin fraction (IPA) on the rheological, thermal and microstructural properties of native corn starch (NCS) was firstly studied. Compared to the NCS, IPA addition could obviously decrease the transparenc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d9560edc550e6c26a23a4435167c7d8
https://doi.org/10.1016/j.ijbiomac.2021.11.106
https://doi.org/10.1016/j.ijbiomac.2021.11.106