Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Linggao Liu"'
Autor:
Mixin Zhou, Yuanyuan Liu, Chun Ye, Linggao Liu, Li Chen, Lisha Lan, Shenghui Bi, Yehua Liu, Keshan Wang, Minfei Liu, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 102000- (2024)
The effects of electrical stimulation (ES) during the post-processing stage on NaCl diffusion, microstructure, and overall quality in the dry curing of pork tenderloin were investigated. ES treatment significantly increased the salt content in pork t
Externí odkaz:
https://doaj.org/article/ef03414857cd4adbadf7257ed6e06577
Autor:
Beibei Li, Yang Wang, Shuyu Wang, Sengao Chen, Chaoyue Yang, Linggao Liu, Shenghui Bi, Ying Zhou, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101241- (2024)
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/
Externí odkaz:
https://doaj.org/article/60110f9b4a7347efb4a14ec4e520b5fb
Autor:
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100544- (2023)
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL
Externí odkaz:
https://doaj.org/article/3a10ad0f1562446e8e63f864e99cd485
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100543- (2023)
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (aw) were lower in
Externí odkaz:
https://doaj.org/article/07ab2521c52d40dd979c102bbacf6ba4
Autor:
Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100401- (2022)
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p
Externí odkaz:
https://doaj.org/article/786d86457c89491b8515415344cd2631
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 1, p 9240012 (2023)
Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and t
Externí odkaz:
https://doaj.org/article/8487131f58f149a0b39ed8978379f174
Autor:
Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Publikováno v:
Foods, Vol 12, Iss 7, p 1451 (2023)
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermo
Externí odkaz:
https://doaj.org/article/48b6348cad8845249c63db32ff07ee37
Autor:
Mingming Li, Xin Zhang, Jiapeng Li, Linggao Liu, Qiujin Zhu, Chao Qu, Yunhan Zhang, Shouwei Wang
Publikováno v:
Foods, Vol 12, Iss 6, p 1190 (2023)
The unique processing technology of dry-cured meat products leads to strong proteolysis, which produces numerous peptides. The purpose of this investigation was the systematic isolation, purification, and identification of potentially cardioprotectiv
Externí odkaz:
https://doaj.org/article/e2c5f723387a4b61ab411409f05beaac
Autor:
Sha Gu, Qiujin Zhu, Ying Zhou, Jing Wan, Linggao Liu, Yeling Zhou, Dan Chen, Yanpei Huang, Li Chen, Xiaolin Zhong
Publikováno v:
Foods, Vol 11, Iss 23, p 3798 (2022)
Considering the hazards of high salt intake and the current status of research on low-sodium meat products, this study was to analyze the effect of ultrasound combined with glycerol-mediated low-sodium salt curing on the quality of pork tenderloin by
Externí odkaz:
https://doaj.org/article/26db66c1003d42138b2e0a9e4ca55103
Autor:
Mingming Li, Xin Zhang, Yantao Yin, Jiapeng Li, Chao Qu, Linggao Liu, Yunhan Zhang, Qiujin Zhu, Shouwei Wang
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::666bc2e33a0431de8ede64ff060ee737
https://doi.org/10.1080/10408398.2023.2212287
https://doi.org/10.1080/10408398.2023.2212287