Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Jingyao CHANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 14, Pp 467-474 (2022)
Although animal fat plays an important role in the juiciness and flavor of meat products, excessive intake will cause potential harm to the human body because it contains a large amount of saturated fatty acids and cholesterol. However, simply reduci
Externí odkaz:
https://doaj.org/article/7254add224ab4abdb15d9658ac90c56e
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 11, Pp 426-433 (2022)
Animal fat of emulsified meat products plays an important role in the juiciness and flavor of the product. It contains lots of saturated fatty acids and cholesterol, which easily cause potential harm to the human body due to excessively intaking. How
Externí odkaz:
https://doaj.org/article/b8cb357c004240709413bebfabc002a6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 23-30 (2022)
In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-me
Externí odkaz:
https://doaj.org/article/060b3b8dd18d400e902164ab5a023ca1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 43-49 (2022)
Cooking is the key procedure during meat products processing. Meanwhile, due to the high content of starch, the cooking time directly affected the quality characteristics and gelatinization characteristics of starch-meat sausage. In this study the ef
Externí odkaz:
https://doaj.org/article/10b03e6315064c3e93ef350c80dd6dfa
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 80-86 (2022)
In this research, Barley was used as the main material to investigate the quality characteristics of disparate sizes of barley flour after superfine grinding. The results showed that moisture content, starch content, solubility, brightness value and
Externí odkaz:
https://doaj.org/article/2620bae9c7554084a0189009c7132203
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 94-103 (2022)
In order to reduce the phosphates in emulsified meat products, the development of efficient phosphate-free water retention agent has attached great importance in meat processing industry. In this study, on the basis of 0.2% (w/w) sodium hydrogen carb
Externí odkaz:
https://doaj.org/article/f28032ab38954538aff2b86ea80168f6
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 6, Pp 18-24 (2022)
The native wheat starch was dispersed into ethanol solutions of different concentrations (0, 10%, 20%, 30%, 40%, 50%) and heated at 80 ℃ for 30 min to prepare cold water swelling wheat starch. The crystal structure, functional properties (water hol
Externí odkaz:
https://doaj.org/article/ae2178cf5a194887b50e05ef514df92f
Publikováno v:
Catalysis Communications. 122:68-72
This article proposes a heteropoly-compound hydrothermal deposition method for preparing a Co4Mo12/Al2O3 hydrodesulfurization (HDS) catalyst. The proposed method improves the dispersibility of Mo12O30(μ2-OH)10H2[Co(H2O)3]4 (Co4Mo12) on Al2O3 by hydr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b0557210be7869089557a9698affd6e
https://doi.org/10.1016/j.catcom.2019.01.021
https://doi.org/10.1016/j.catcom.2019.01.021
Publikováno v:
Energy & Fuels. 33:135-147
This paper proposes a novel one-step hydrothermal polyoxometalate (POM) dispersion method for synthesizing NiMo/Al2O3 hydrodesulfurization (HDS) catalysts with high Ni/Mo atomic ratios. The propose...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e7be33fb17251bc6c4701e200fadd8a
https://doi.org/10.1021/acs.energyfuels.8b03423
https://doi.org/10.1021/acs.energyfuels.8b03423