Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Li‐Zhen Deng"'
Autor:
Samuel Ariyo Okaiyeto, Shi‐Han Yu, Li‐Zhen Deng, Qing‐Hui Wang, Parag Prakash Sutar, Haiou Wang, Jin‐Hong Zhao, Arun S. Mujumdar, Jia‐Bao Ni, Weiqiao Lv, Hong‐Wei Xiao
Publikováno v:
Food Frontiers, Vol 5, Iss 2, Pp 311-328 (2024)
Abstract About 1 billion people worldwide suffer from hunger, so exploring new food sources is very tempting for achieving zero hunger in the world. Edible insects (EIs) may be one of the ways to solve human protein deficiency. Currently, more than 2
Externí odkaz:
https://doaj.org/article/a450524a83674b3d99cf7e515e71b6d8
Publikováno v:
Information Processing in Agriculture, Vol 4, Iss 4, Pp 283-290 (2017)
Blanching is an essential step before processing of agricultural products as it can inactivate enzymes that cause undesirable changes. In current work the effects of superheated steam impingement blanching (SSIB) time and temperature on drying charac
Externí odkaz:
https://doaj.org/article/fe832c1152ff4ea1bc6edfbe45996529
Autor:
Hong-Wei Xiao, Zhongli Pan, Li-Zhen Deng, Hamed M. El-Mashad, Xu-Hai Yang, Arun S. Mujumdar, Zhen-Jiang Gao, Qian Zhang
Publikováno v:
Information Processing in Agriculture, Vol 4, Iss 2, Pp 101-127 (2017)
Thermal blanching is an essential operation for many fruits and vegetables processing. It not only contributes to the inactivation of polyphenol oxidase (PPO), peroxidase (POD), but also affects other quality attributes of products. Herein we review
Externí odkaz:
https://doaj.org/article/14c019c32c904d449a52dcd51943d72b
Autor:
Li-Zhen Deng, Chun-Hong Xiong, Parag P. Sutar, Arun S. Mujumdar, Yu-Peng Pei, Xu-Hai Yang, Xian-Wei Ji, Qian Zhang, Hong-Wei Xiao
Publikováno v:
Drying Technology. 40:1620-1628
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9208529f65bb2f34ae3745641f8098f
https://doi.org/10.1080/07373937.2022.2039934
https://doi.org/10.1080/07373937.2022.2039934
Autor:
Yu-Hao Zhou, Arun S. Mujumdar, Sriram K. Vidyarthi, Magdalena Zielinska, Huilin Liu, Li-Zhen Deng, Hong-Wei Xiao
Publikováno v:
Food Reviews International. :1-21
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5508bc0057052fac3a0479343f973093
https://doi.org/10.1080/87559129.2021.2013872
https://doi.org/10.1080/87559129.2021.2013872
Autor:
P. P. Sutar, Li-Zhen Deng, Yan-Hong Liu, Arun S. Mujumdar, Zhongli Pan, Hong-Wei Xiao, Yang Tao
Publikováno v:
Annual Review of Food Science and Technology. 12:287-305
The contamination risks of microorganisms and mycotoxins in low-moisture foods have heightened public concern. Developing novel decontamination technologies to improve the safety of low-moisture foods is of great interest in both economics and public
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::62e414efc22c4d139c81b91a71b8b26a
https://doi.org/10.1146/annurev-food-062220-112934
https://doi.org/10.1146/annurev-food-062220-112934
Autor:
Jing-Shou Zhang, Xian-Jun Chen, Sara Zielinska, Parag Prakash Sutar, Suo-Bin Li, Li-Zhen Deng, Hui Wang, Yu-Hang Chen, Hong-Wei Xiao
Publikováno v:
Innovative Food Science & Emerging Technologies. :103368
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78bc9ba5401e325c4e055358221ed9fc
https://doi.org/10.1016/j.ifset.2023.103368
https://doi.org/10.1016/j.ifset.2023.103368
Autor:
Zi-Liang Liu, Xu-Hai Yang, Zhongli Pan, Hui Wang, Chang Chen, Yang Tao, Hong-Wei Xiao, Li-Zhen Deng, Arun S. Mujumdar
Publikováno v:
Trends in Food Science & Technology. 106:104-112
Background Low-moisture foods (LMFs) are generally considered “lower risk” in terms of food safety, however, the frequent foodborne illnesses involved in the consumption of LMFs has heightened the public concern. The low aw environments also offe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efc8c41d1c40a098ee1c79844a5cbc6c
https://doi.org/10.1016/j.tifs.2020.10.012
https://doi.org/10.1016/j.tifs.2020.10.012
Autor:
Zi-Yu Wei, Qing Wei, Zi-Liang Liu, Zhongli Pan, Hong-Wei Xiao, Magdalena Zielinska, Sriram K. Vidyarthi, Qing-Hui Wang, Li-Zhen Deng
Publikováno v:
Drying Technology. 39:405-417
In current work, the effects of drying temperature (60, 65, 70, and 75 °C), vacuum pressure duration (VPD; 6, 9, 12, and 15 min), and ambient pressure duration (APD; 2, 3, and 4 min) on drying kine...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3430b0f34929cad46c9c930070e363c8
https://doi.org/10.1080/07373937.2020.1817063
https://doi.org/10.1080/07373937.2020.1817063
Autor:
Zhang Yang, Magdalena Zielinska, Li Gaofei, Zhen-Jiang Gao, Li-Zhen Deng, Hong-Wei Xiao, Zhi-An Zheng, Bao-Hu Sun
Publikováno v:
Drying Technology. 38:712-723
Due to special taste and medicinal properties, pickled sweat-sour garlic is one of the most popular garlic-based functional foods in China. The traditional pickling method of garlic is tedious, tim...
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31b4e94d24216dd1146c1f8e5c3d43c7
https://doi.org/10.1080/07373937.2019.1700380
https://doi.org/10.1080/07373937.2019.1700380