Zobrazeno 1 - 10
of 944
pro vyhledávání: '"Kang Tu"'
Autor:
Shufang Wang, Mian Wang, You Zhou, Runqiang Yang, Huimin Chen, Jirong Wu, Jianhong Xu, Kang Tu, Jianrong Shi, Xiaofeng Sun
Publikováno v:
Food Production, Processing and Nutrition, Vol 6, Iss 1, Pp 1-11 (2024)
Abstract This study conducted a comparison of the nutritional content and lipid composition of five different varieties of quinoa (QL-1, SJ-1, SJ-2, KL-1, and KL-2) from Qinghai Province, China. Each of the five varieties exhibited varying levels of
Externí odkaz:
https://doaj.org/article/736c6e8fff2442f3a2fb3a01961a409e
Autor:
Shasha WU, Zhenjie WANG, Mengwei JIANG, Weijie LAN, Kang TU, Yan LI, Dongdong YUAN, Leiqing PAN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 294-305 (2024)
The quality of Aztec apples varies significantly at different maturity stages, which can have a significant impact on postharvest storage and sales efficiency. This study focused on Aztec apples at four different maturity stages in Suqian, Jiangsu Pr
Externí odkaz:
https://doaj.org/article/1e89ff7e38dd490a82b356c88c7fdabb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 286-293 (2024)
Wooden breast barriers the development of broiler industry, and traditional detection methods are time-consuming and inefficient. To investigate the feasibility of the hyperspectral imaging (HSI) technique for the detection of wooden breasts, four di
Externí odkaz:
https://doaj.org/article/266aabf7d8c4419b98591ddd2eb308ca
Publikováno v:
Food Bioengineering, Vol 2, Iss 4, Pp 328-338 (2023)
Abstract Chitosan coating and salicylic acid are two widely used preserving methods for fruits and vegetables in postharvest storage, but very limited research can be found on the application of chitosan‐enriched salicylic acid (CS–SA) coating fo
Externí odkaz:
https://doaj.org/article/93f60c3ad0b745a3bbaa19678cbeec7f
Autor:
Songlin WANG, Xinghong XU, Kang TU, Zhihong LIU, Tianshi ZHANG, Biao WU, Liqing ZHOU, Xiujun SUN
Publikováno v:
Progress in Fishery Sciences, Vol 44, Iss 6, Pp 142-154 (2023)
Shell morphological traits are important quantitative traits in shellfish. Shell morphology is usually affected by many factors, such as the ecological environment and shellfish genetics. It is considered the results of comprehensive actions of natur
Externí odkaz:
https://doaj.org/article/6af70da67fa54c84a2c722ca874910b6
Publikováno v:
Foods, Vol 13, Iss 19, p 3042 (2024)
Understanding the fundamental light-sample interaction process is a crucial step toward the development of vibrational spectroscopy to determine fruit texture (i.e., firmness). This study aimed to investigate the effect of pectin constitution, includ
Externí odkaz:
https://doaj.org/article/7208cff6c5654e6eba4ec6ac5561bb88
Autor:
Mengwei JIANG, Weijie LAN, Kang TU, Jing PENG, Bingyao BAI, Li ZHANG, Lijun SONG, Leiqing PAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 321-330 (2023)
The objective of this study is to investigate the variations of optical properties during the progression of black spot disease and select the characteristic wavelengths for disease detection. The optical absorption and scattering properties were mea
Externí odkaz:
https://doaj.org/article/6189f38e6b3d4cc78b50340caf8a0424
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 100-107 (2023)
This experiment was conducted to study the effects of various amounts of psyllium husk powder (PHP) on the gel properties and protein structure of the myofibrillar protein-PHP (MP-PHP) composite gel system. The PHP at 0%, 0.5%, 1%, 1.5% and 2% concen
Externí odkaz:
https://doaj.org/article/acfeeb1239ec4e848008ba4e25905c6d
Publikováno v:
Foods, Vol 13, Iss 15, p 2367 (2024)
Fresh-cut radishes are susceptible to quality loss and microbial contamination during storage, resulting in a short shelf life. This study investigated the effects of photodynamic technology (PDT) on fresh-cut radishes stored at 4 °C for 10 d and de
Externí odkaz:
https://doaj.org/article/5f111117ad1f4d04aea837c07c8406c3
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 137-145 (2023)
Alicyclobacillus acidoterrestris is the dominant spoilage bacteria resulting the deterioration of orange juice. To simulate the growth of Alicyclobacillus acidoterrestris in orange juice, near-infrared (NIR) spectroscopy technique was used to predict
Externí odkaz:
https://doaj.org/article/fcd834cf61a4477d9dcf6651cf73f49b