Zobrazeno 1 - 10
of 1 116
pro vyhledávání: '"Liao, E"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 20, Pp 247-255 (2024)
To enhance the liquid nitrogen freezing efficiency and improve the quality of frozen prepared Monopterus albus, the effect of variable temperature liquid nitrogen quick-freezing combined with composite cryoprotectant treatment on the quality of prepa
Externí odkaz:
https://doaj.org/article/03f351c0a8e5439eafd625ed36e6a508
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 210-216 (2024)
This purpose of this study was to evaluate the effect of pre-drying on the oil penetration and texture characteristics of deep-fried battered and breaded fish nuggets. Battered breaded fish nuggets (BBFNs) were dried in a drying oven and dried at 40
Externí odkaz:
https://doaj.org/article/e7bb168ba8f04f07a126068a25338f17
Publikováno v:
In Food Chemistry 1 November 2024 457
Publikováno v:
In International Journal of Refrigeration September 2024 165:188-198
Autor:
WANG Ziling, XIONG Kexin, JIANG Jingchun, WANG Haibin, LU Hongyan, PENG Lijuan, LIAO E, ZOU Shengbi
Publikováno v:
Shipin Kexue, Vol 44, Iss 23, Pp 13-20 (2023)
In recent years, ultrasound has been widely used in the food industry as a promising non-thermal, green technology, but the exact effect of ultrasound on the physicochemical properties of myofibrillar proteins from Procambarus clarkii is not clear ye
Externí odkaz:
https://doaj.org/article/c6fa95b202474d3c86e0aa6e788b1b94
Publikováno v:
In Food Chemistry: X 30 June 2024 22
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 113-120 (2023)
This study was executed in order to investigate quality deterioration caused by lipid oxidation during the frozen storage of Acipenser sinensis. Fish pieces were stored at −18 ℃ for 24 weeks after being frozen using a freezer (−20 or −50 ℃)
Externí odkaz:
https://doaj.org/article/49120b3f2a324025977e05d9805bd822
Publikováno v:
Shipin Kexue, Vol 44, Iss 16, Pp 34-41 (2023)
To investigate the effect of dietary fiber on batter characteristics and oil penetration in deep-fried battered and breaded fish nuggets (BBFNs) from silver carp surimi, deep-fried BBFNs were prepared with model batters (composed of wheat starch and
Externí odkaz:
https://doaj.org/article/a89d7c0a4202449fb1ea06f2c8e2f4b8
Akademický článek
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Publikováno v:
Shipin Kexue, Vol 44, Iss 10, Pp 30-37 (2023)
This study addressed the effect of polysaccharide hydrocolloids on the crust characteristics and oil penetration of fried battered and breaded fish nuggets (BBFNs). Fish pieces were battered with a mixture of wheat starch (WS) and wheat gluten (WG) a
Externí odkaz:
https://doaj.org/article/55a1a466be5b4c5ab563528fc1d0d019