Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Liping Leng"'
Publikováno v:
Foods, Vol 11, Iss 19, p 3115 (2022)
In order to improve the gel quality of silver carp (Hypophthalmichthys molitrix) surimi, the texture and rheological properties and microstructure of silver carp surimi gel products were analyzed by adding Laminaria japonica (LJ), Undaria pinnatifida
Externí odkaz:
https://doaj.org/article/5f25926712fe49d9b42236878538eec0
Autor:
Xiuxia Li, Luyun Cai, Chen Xiaoqiang, Liping Leng, Joe M. Regenstein, Jianrong Li, Yanfang Lv
Publikováno v:
Journal of Aquatic Food Product Technology. 26:790-800
The physical properties and nanostructure of fish skin gelatin with and without whey protein isolate (WPI) were investigated. The addition of low concentrations of WPI (1 and 3%, w/v) into fish gelatin decreased the gel strength and textural properti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40b3c4d6d4c97913457a3e91c03876e0
https://doi.org/10.1080/10498850.2017.1302030
https://doi.org/10.1080/10498850.2017.1302030
Publikováno v:
Food Control. 56:1-8
Several naturally occurring essential oils were evaluated for their effectiveness in maintaining post-mortem quality and extending shelf life of red drum ( Sciaenops ocellatus ). Fresh fish fillets were treated with 4 μl/L clove, cumin and spearmint
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8a92da5709a43ae234ecdbad1087737b
https://doi.org/10.1016/j.foodcont.2015.03.009
https://doi.org/10.1016/j.foodcont.2015.03.009
Publikováno v:
Journal of Food Safety. 38
The effects of chitosan coating enriched with lemon and thyme essential oils on the physicochemical, microbiological, and quality changes of grass carp fillets during 2 °C storage were determined during 16 days of storage. The pH, total volatile bas
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::914db469d5adca819c7c99269ed596ad
https://doi.org/10.1111/jfs.12399
https://doi.org/10.1111/jfs.12399