Zobrazeno 1 - 10
of 244
pro vyhledávání: '"LI-TE LI"'
Autor:
Li-Te Li, Po-Chang Chen
Publikováno v:
Business Strategy & Development. 5:101-109
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::319682d92fe2b8a95c1a4891765a7900
https://doi.org/10.1002/bsd2.140
https://doi.org/10.1002/bsd2.140
Publikováno v:
Applied Microbiology & Biotechnology. Dec2006, Vol. 73 Issue 4, p763-770. 8p. 1 Diagram, 1 Chart, 6 Graphs.
Publikováno v:
International Journal of Food Engineering; Feb2013, Vol. 9 Issue 1, p45-54, 10p
Publikováno v:
Journal of Agricultural and Food Chemistry. 60:9770-9778
In this study with aflatoxin-contaminated peanuts, the effectiveness of electrolyzed oxidizing water (EOW) in the decontamination of aflatoxin B(1) was investigated. The aflatoxin B(1) content was markedly reduced upon treatment with EOW, particularl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::94402258a67a5764e31ec161fb47e942
https://doi.org/10.1021/jf303478y
https://doi.org/10.1021/jf303478y
Autor:
Kris Herawan Timotius, Ggot Im Lee, Prabir K. Sarkar, Yan Li Ma, Hongjiang Yang, Kun Young Park, Yemisi Adefunke Jeff-Agboola, Ekachai Chukeatirote, Ji Kang Jeong, Robert Nout, Genevieve Bardwell, Abiodun I. Sanni, Susan Ray Brown, Labia Irène Ivette Ouoba, Jang Eun Lee, Adewale O. Obadina, Folarin A. Oguntoyinbo, Maureen Theodore Chinwe Ojinnaka, Li Te Li, Cherl Ho Lee, Toshirou Nagai, Olusola B. Oyewole, Paulin Azokpota
Publikováno v:
Handbook of Indigenous Foods Involving Alkaline Fermentation ISBN: 9780429189593
One of the hallmarks of alkaline fermentation is the rich diversity of products. e broad range of alkaline-fermented foods (AFFs) attributes to the variety of substrates used and the metabolic activities of the microorganisms involved in various ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0adc4b21289c19263c0d974eae519c0
https://doi.org/10.1201/b17195-7
https://doi.org/10.1201/b17195-7
Publikováno v:
International Journal of Food Engineering. 7
This paper investigates the relationship between the enhanced evaporation rate by electric field, applied voltage (U) and electrode gap (d) in electrohydrodynamics-enhanced water evaporation. The electric fields produced by a single point-to-plane el
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c21609cae752abae19bbdb3af0a76f8
https://doi.org/10.2202/1556-3758.1796
https://doi.org/10.2202/1556-3758.1796
Publikováno v:
International Journal of Food Engineering. 7
Applying an electric field to some water solutions or food materials has been shown experimentally to increase the drying rate. In this work, an electric field was applied cross the interface of water via electrodes located upright above the water an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::53097ebb67f32468f9721487a90f05ef
https://doi.org/10.2202/1556-3758.1794
https://doi.org/10.2202/1556-3758.1794
Publikováno v:
International Journal of Food Engineering. 7
Okara-maize flour blends were extruded in a co-rotating twin-screw extruder in order to assess their suitability as snack foods. Response surface methodology (RSM) using a central composite design was used to evaluate the effects of process variables
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9fb968675d86b8c7a29a9c20c8109aa4
https://doi.org/10.2202/1556-3758.1909
https://doi.org/10.2202/1556-3758.1909
Publikováno v:
journal of the japanese society for cold preservation of food. 18:98-104
グリーンアスパラガスを-0.5℃の温度条件下で7種類のフィルムを用いて包装貯蔵を行った。貯蔵実験に先だってフィルムの透湿度と気体透過度を測定した。鮮度保持期間は無包装区に比
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::182e99802de3d8483d21736b2c509f57
https://doi.org/10.5891/jafps1987.18.98
https://doi.org/10.5891/jafps1987.18.98