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Akademický článek

High-Quality Development of China’s Food Industry

Autor: Wang Jianhua, Cheng Li, Ji Jian, Li Zhaofeng, Liu Yuanfa, Chen Jian

Publikováno v: 中国工程科学, Vol 23, Iss 5, Pp 139-147 (2021)

High-quality development is and will remain the theme of China’s economic and social development for a long period of time. The food industry—a pillar for national economy—faces the major demand for high-quality development. In this study, we a

Externí odkaz: https://doaj.org/article/d65c62620dc0430aa6c677c3b40b2801

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Akademický článek

甘草提取物对乳化猪油氧化稳定性的影响及乳化猪油在蛋糕中的应用Effect of liquorice extract on oxidative stability of emulsified lard and use of emulsified lard in cakes

Autor: 吕义忠1，张玉金2，柴秀航2，符之勇1，王安石3，李志成1，刘元法2 LYU Yizhong1, ZHANG Yujin2, CHAI Xiuhang2, FU Zhiyong1, WANG Anshi3, LI Zhicheng1, LIU Yuanfa

Publikováno v: Zhongguo youzhi, Vol 49, Iss 7, Pp 90-95 (2024)

为促进乳化猪油在烘焙食品中的应用，分析了甘草提取物及其组分（甘草酸、光甘草定）对乳化猪油氧化稳定性的影响，同时将乳化猪油应用于蛋糕中，研究了乳化猪油的含油量对蛋糕品质�

Externí odkaz: https://doaj.org/article/046fbb079f5441409e86b0ff64ff64e7

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Akademický článek

Research Progress in the Compositional Characteristics, Health Risks and Influential Factors of Cooking Oil Fume

Autor: YE Zhan, LUO Shufan, LÜ Yaping, XIONG Yuanyi, LIU Yuanfa

Publikováno v: Shipin Kexue, Vol 45, Iss 12, Pp 324-339 (2024)

Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking. Cooking oil fume (COF), which is generated from edible oils during thermal cooking, is a complex mixture of solid particles, liquid droplets and gaseous vola

Externí odkaz: https://doaj.org/article/db22015b24724309b30cdd7cb78195df

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