Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Ke-zhou Cai"'
Publikováno v:
Molecules, Vol 23, Iss 12, p 3377 (2018)
(1) Background: Amino acids and carbohydrates are widely used as additives in the food industry. These compounds have been proven to be an influencing factor in the production of chemical carcinogenic compounds polycyclic aromatic hydrocarbons (PAHs)
Externí odkaz:
https://doaj.org/article/f232e182dc6040039e94371cf34cd735
Publikováno v:
Food Control. 145:109404
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96c12239eaadf9fc0658f4b736d5c587
https://doi.org/10.1016/j.foodcont.2022.109404
https://doi.org/10.1016/j.foodcont.2022.109404
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33c8c84b45f64c91edf2002670325d0f
https://doi.org/10.1111/jfpp.14764
https://doi.org/10.1111/jfpp.14764
Publikováno v:
Food chemistry. 269
The combined effect of calcium chloride (CaCl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4bf6f1c6ac916895cf574606aeadcd85
https://pubmed.ncbi.nlm.nih.gov/30100429
https://pubmed.ncbi.nlm.nih.gov/30100429
Publikováno v:
Toxicology Mechanisms & Methods. Nov2009, Vol. 19 Issue 9, p541-546. 6p. 1 Chart, 4 Graphs.
Autor:
Kai-Qiang, Wang, Shui-Zhong, Luo, Xi-Yang, Zhong, Ke-Zhou, Cai, Jing, Cai, Shao-Tong, Jiang, Zhi, Zheng
Publikováno v:
Journal of food science. 81(2)
The effect of the modified wheat gluten (MWG) extender, prepared by alcalase-based hydrolysis and transglutaminase cross-linking, on meatballs was analyzed in this study. Here, we studied the effect of MWG addition on the boiling resistance capacity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::c94495886aab477a7b21f787c603d8c8
https://pubmed.ncbi.nlm.nih.gov/26766497
https://pubmed.ncbi.nlm.nih.gov/26766497
Publikováno v:
Wei sheng wu xue bao = Acta microbiologica Sinica. 45(4)
Using Aspergillus niger AN01 as original strain, mutated strain Aspergillus niger AN03 was obtained by N+ implantation. The results showed that activities of acidic protease, cellulase and pectinase of Aspergillus niger were raised from 71.6U/g, 141.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f0a3a96e896f8562dad9006239e6b227
https://pubmed.ncbi.nlm.nih.gov/16245865
https://pubmed.ncbi.nlm.nih.gov/16245865
Publikováno v:
Food & Function; Aug2020, Vol. 11 Issue 8, p6834-6842, 9p
Autor:
Zhou, Yu1 (AUTHOR), Wang, Yu1 (AUTHOR), Pan, Qiong1 (AUTHOR), Wang, Xi‐xi1 (AUTHOR), Li, Pei‐jun1,2 (AUTHOR), Cai, Ke‐zhou1,2 (AUTHOR) littlecai_1980@126.com, Chen, Cong‐gui1,2,3 (AUTHOR) chencg1629@hfut.edu.cn
Publikováno v:
Food Science & Nutrition. Jul2020, Vol. 8 Issue 7, p3857-3871. 15p.
Autor:
Nie, Wen (AUTHOR), Cai, Ke‐zhou (AUTHOR), Li, Yu‐zhu (AUTHOR), Hu, Gao‐feng (AUTHOR), Xing, Wei (AUTHOR), Wang, Xi‐xi (AUTHOR), Wang, Yu (AUTHOR), Chen, Cong‐gui (AUTHOR)
Publikováno v:
Journal of Food Processing & Preservation. Jul2020, Vol. 44 Issue 7, p1-1. 1p.