Zobrazeno 1 - 10
of 48
pro vyhledávání: '"Jun-jie Xing"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101042- (2023)
The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative hu
Externí odkaz:
https://doaj.org/article/e04f5ade44d345a5b25fe8bb6eee7e35
Publikováno v:
Foods, Vol 10, Iss 11, p 2693 (2021)
Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free n
Externí odkaz:
https://doaj.org/article/c817eab4fce4468a991b6342f4434283
Publikováno v:
Foods, Vol 10, Iss 4, p 844 (2021)
Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70%
Externí odkaz:
https://doaj.org/article/7d039fe042944e899fac66b133d5f3dc
Autor:
Zi-Ye Zhao, Ye Lei, Zhao-Ming Wang, Huan Han, Jun-Jie Xing, Xiao-Dong Xu, Xian-Hua Gao, Wei Zhang, En-Da Yu
Publikováno v:
Gastroenterology Report. 11
Background Bone morphogenetic protein receptor type 1A (BMPR1A) is responsible for two individual Mendelian diseases: juvenile polyposis syndrome and hereditary mixed polyposis syndrome 2, which have overlapping phenotypes. This study aimed to elucid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::84aa62084f57e20edb29432b4b2da107
https://doi.org/10.1093/gastro/goac082
https://doi.org/10.1093/gastro/goac082
Autor:
Cheng-Long Wang, Zi-Ye Zhao, Jia-Yi Wu, Fei-Hu Yan, Jie Yuan, Jun-Jie Xing, Hao Wang, En-Da Yu
Publikováno v:
Medicine; 8/25/2023, Vol. 102 Issue 34, p1-6, 6p
Publikováno v:
Journal of Food Science. 86:3517-3528
This study investigated the changes of lipids during the industrial preparation of noodle dough and dried noodles, including the hydration, sheeting, and drying processes. The results showed that industrial processing markedly influenced the stabilit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::844befdf760965de871817720002c5e8
https://doi.org/10.1111/1750-3841.15844
https://doi.org/10.1111/1750-3841.15844
Publikováno v:
International Journal of Food Science & Technology. 56:5609-5618
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6550ea61c97435a983cd32761a65fea9
https://doi.org/10.1111/ijfs.15078
https://doi.org/10.1111/ijfs.15078
Publikováno v:
Cereal Chemistry. 98:774-783
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ad903a7af7e1a3df79e021b5a5f3162
https://doi.org/10.1002/cche.10420
https://doi.org/10.1002/cche.10420
Publikováno v:
International journal of biological macromolecules. 222
Acid hydrolysis is a crucial method for modifying granular starch, but it is often conducted at low temperatures (below 55 °C) for an extended period of time to prevent crystallinity loss. The high-temperature acid hydrolysis (HTAH) behavior of heat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f4ce21e3d9a43f787f0d2ef1c31d1db2
https://pubmed.ncbi.nlm.nih.gov/36228816
https://pubmed.ncbi.nlm.nih.gov/36228816
Publikováno v:
Gastroenterology Report. 10
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5333b33127f85f9158829389f6d37903
https://doi.org/10.1093/gastro/goac030
https://doi.org/10.1093/gastro/goac030