Zobrazeno 1 - 10
of 105
pro vyhledávání: '"Lite Li"'
Publikováno v:
Animal, Vol 12, Iss 6, Pp 1111-1117 (2018)
Genomic selection has become increasingly important in the breeding of animals and plants. The response variable is an important factor, influencing the accuracy of genomic selection. The de-regressed proof (DRP) based on traditional estimated breedi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::46d3ae0b2f42e7447cb8f4c7267b4639
http://www.sciencedirect.com/science/article/pii/S175173111700307X
http://www.sciencedirect.com/science/article/pii/S175173111700307X
Autor:
Zhengqiang, Jiang, Kobayashi, Atsushi, Ahsan, Mohammad Mainul, Lite, Li, Kitaoka, Motomitsu, Hayashi, Kiyoshi
Publikováno v:
In Journal of Bioscience and Bioengineering 2001 92(5):423-428
Publikováno v:
International Journal of Food Properties. 17:2025-2038
Low salt diets have become a trend due to the increase in health awareness. This study was carried out to investigate the quality and angiotensin I-converting enzyme inhibitory activity of low-salt sufu. Results showed that fermentation and the ripen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47a9ccbcf59b17ac70a88be8b75d00ee
https://doi.org/10.1080/10942912.2013.780253
https://doi.org/10.1080/10942912.2013.780253
Publikováno v:
Food Science and Biotechnology. 23:661-669
Fungicidal electrolyzed oxidizing waters (EOW) include neutralized electrolyzed oxidizing water (NEW) and acidic electrolyzed oxidizing water (AcEW). These forms were evaluated against Aspergillus flavus conidia (spores) and mycelia. EOW possessed st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9ffb6d4beb320aab4d1b78d6fdb54821
https://doi.org/10.1007/s10068-014-0090-8
https://doi.org/10.1007/s10068-014-0090-8
Publikováno v:
Food Control. 33:1-5
Electrolyzed functional water (EFW) possesses broad spectrum antimicrobial activity, and is harmless to the environment and humans. In this research EFW used in germinated brown rice (GBR) production instead of tap water. The effects of the EFW on mi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4b8a92c776d70b26a45c5c07da3f80e
https://doi.org/10.1016/j.foodcont.2013.02.008
https://doi.org/10.1016/j.foodcont.2013.02.008
Publikováno v:
International Journal of Food Engineering. 9:45-54
In this study, grey sufu, a traditional Chinese fermented soybean curd, was prepared by ripening the salted pehtze in dressing mixture containing soy whey left over from making tofu. The biochemical and physical changes during grey sufu manufacturing
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed79a6fd8ddcf688e9eb9f158183307
https://doi.org/10.1515/ijfe-2012-0204
https://doi.org/10.1515/ijfe-2012-0204
Publikováno v:
Journal of Food Process Engineering. Jun2010, Vol. 33 Issue 3, p568-583. 16p. 1 Diagram, 6 Graphs.
Publikováno v:
Journal of Food Processing & Preservation. Aug2009, Vol. 33 Issue 4, p560-569. 10p. 4 Black and White Photographs, 3 Graphs.
Publikováno v:
Food and Bioprocess Technology. 6:1953-1962
Tartary buckwheat has attracted attention worldwide for its nutritional value. To examine the potential application of tartary buckwheat in oriental noodle production, different proportions of four grades of tartary buckwheat flour (TBF) were added t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b9a5b806ac55891b59afbb9c7dd2509
https://doi.org/10.1007/s11947-012-0831-8
https://doi.org/10.1007/s11947-012-0831-8
Publikováno v:
Food and Bioprocess Technology. 6:1782-1789
In the present study, sufu, the cheese-like, traditional fermented soybean food from China, was prepared by solid-state fungal fermentation and ripened in dressing mixtures with different NaCl content. The angiotensin I-converting enzyme (ACE) inhibi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b582e1c40110cefd891394d89eeb6eb7
https://doi.org/10.1007/s11947-012-0852-3
https://doi.org/10.1007/s11947-012-0852-3