Zobrazeno 1 - 10
of 386
pro vyhledávání: '"Li, Laihao"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 161-171 (2024)
In this study, the effects of different curing methods (static treatment, ultrasonic treatment, ultrasonic treatment combined with tumbling, vacuum tumbling and atmospheric pressure tumbling) on the textural properties, water retention and flavor qua
Externí odkaz:
https://doaj.org/article/7cabaacbe25b4ae4aeb03467378b470a
Publikováno v:
Shipin Kexue, Vol 45, Iss 6, Pp 15-23 (2024)
In this study, the effects of five common oxidative decontaminating agents (H2O2 solution, ClO2 solution, NaClO solution, ozonated water and slightly acidic electrolytic water) on the bacterial decontamination of tilapia fillets and their influence o
Externí odkaz:
https://doaj.org/article/56f56849acde4be4987ea71eea5b606e
Autor:
Zhang, Chengpeng, Li, Laihao, Wang, Qiuting, Xie, Yunlong, Gao, Jiarun, Li, Mingbo, Sun, Leilei
Publikováno v:
In Process Biochemistry December 2024 147:295-304
Publikováno v:
In Food Research International July 2024 187
Autor:
Wang, Yueqi, Wang, Huifang, Xiang, Huan, Chen, Shengjun, Zhao, Yongqiang, Li, Laihao, Sun-Waterhouse, Dongxiao, Wu, Yanyan
Publikováno v:
In Trends in Food Science & Technology June 2024 148
Autor:
Li, Chunsheng, Cui, Qiaoyan, Li, Laihao, Huang, Hui, Chen, Shengjun, Zhao, Yongqiang, Wang, Yueqi
Publikováno v:
In Food Chemistry 15 May 2024 440
Publikováno v:
Shipin Kexue, Vol 44, Iss 17, Pp 51-59 (2023)
In order to improve the drying rate and rehydration of tilapia meat, the freeze-drying characteristics and quality changes of blanched or steamed fish meat were analyzed. The effect of heat pretreatment on the quality of freeze-dried fish meat was el
Externí odkaz:
https://doaj.org/article/47fd14d14af4417aa0ae4f79d77353be
Publikováno v:
Shipin Kexue, Vol 44, Iss 18, Pp 58-67 (2023)
In this study, the effect of fermentation with Bacillus subtilis B-2, a salt-tolerant strain capable of producing high yield of protease, on the microbial community and the contents of biogenic amines and amino acid nitrogen (AAN) during the fermenta
Externí odkaz:
https://doaj.org/article/e4e0a3597423487798ca2059f8f3424e
Autor:
Wang, Yueqi, Chen, Qian, Xiang, Huan, Sun-Waterhouse, Dongxiao, Chen, Shengjun, Zhao, Yongqiang, Li, Laihao, Wu, Yanyan
Publikováno v:
In Food Science and Human Wellness January 2024 13(1):101-114
Autor:
Bai, Hengli, Li, Laihao, Wu, Yanyan, Chen, Shengjun, Zhao, Yongqiang, Cai, Qiuxing, Wang, Yueqi
Publikováno v:
In Ultrasonics Sonochemistry November 2023 100