Zobrazeno 1 - 10
of 1 302
pro vyhledávání: '"Low field nuclear magnetic resonance"'
Publikováno v:
Shipin Kexue, Vol 45, Iss 19, Pp 1-7 (2024)
To investigate the water-binding mechanism of fresh sweet potato residue, the water distribution in starch processing residues from 10 varieties of sweet potato was determined by low-field nuclear magnetic resonance (LF-NMR), and the correlation betw
Externí odkaz:
https://doaj.org/article/e1f06ac982c94387a70b37279ac2b9a7
Autor:
Ying Gu, Guoqing Feng, Peichen Hou, Yanan Zhou, He Zhang, Xiaodong Wang, Bin Luo, Liping Chen
Publikováno v:
Plant Methods, Vol 20, Iss 1, Pp 1-18 (2024)
Abstract Background Wheat (Triticum aestivum L.) is an important grain crops in the world, and its growth and development in different stages is seriously affected by saline-alkali stress, especially in seedling stage. Therefore, nondestructive detec
Externí odkaz:
https://doaj.org/article/9aed22fb88c24d32bf64bd989a854420
Autor:
Jie Zhang, Changjiang Ding, Jingli Lu, Jie Zhu, Wurile Bai, Peng Guan, Zhiqing Song, Hao Chen
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101622- (2024)
This paper systematically investigates the changes in material properties during electrohydrodynamic (EHD) drying, the discharge characteristics of the EHD system as well as the active ingredients, textural properties (hardness, adhesiveness, etc.) a
Externí odkaz:
https://doaj.org/article/50376822b1e54b2e8fcc9307a340408f
Publikováno v:
Shipin Kexue, Vol 45, Iss 10, Pp 19-27 (2024)
The high commercial value of camellia oil entails the development of a rapid and accurate method for identifying camellia oil adulteration. In this study, the feasibility of using low-field nuclear magnetic resonance (LF-NMR) relaxation characteristi
Externí odkaz:
https://doaj.org/article/c0c88f60148c4e01acf9f5cd100b6ff5
Publikováno v:
Shipin Kexue, Vol 45, Iss 7, Pp 218-224 (2024)
This study analyzed the effects of radio frequency-hot air treatment under different conditions of initial corn moisture content (19.05%, 22.25%, and 25.55%), radio frequency heating temperature (55, 65, 75, and 85 ℃) and heating time (10, 15, 20,
Externí odkaz:
https://doaj.org/article/0915f78cfa7747d9b12c7cab7b9d10b8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 301-308 (2024)
Objective: Conducting research on fast, accurate, and non-destructive prediction methods for the shelf life of prepackaged instant beef had great significance for ensuring the safety of the shelf life of product. Methods: Using prepackaged instant be
Externí odkaz:
https://doaj.org/article/bc44d5dbbe984bc9841edd4004873b6b
Autor:
Yunfei Bao, Linlin Li, Junliang Chen, Weiwei Cao, Wenchao Liu, Guangyue Ren, Zhenjiang Luo, Lifeng Pan, Xu Duan
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101906- (2024)
In this study, a pineapple-starch-xanthan gum system was prepared using fresh pineapple juice, maize starch, and xanthan gum (XG). The feasibility of using low-field nuclear magnetic resonance (LF-NMR) to predict pineapple gels' rheological propertie
Externí odkaz:
https://doaj.org/article/4f9656360c5045b5973f985442969c7a
Publikováno v:
Meikuang Anquan, Vol 55, Iss 2, Pp 1-9 (2024)
The pore structure measurement in coal is commonly analyzed by mercury intrusion method, low temperature liquid nitrogen method and nuclear magnetic resonance method. Due to the different test methods, the results cannot be used uniformly, and the ma
Externí odkaz:
https://doaj.org/article/4df02ede86ae4cd2963dd581ed55788a
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 1, Pp 231-238 (2024)
To study the quality characteristics of different apple varieties and establish a comprehensive evaluation model of apple quality, taking five varieties of apples (Tianshui Huaniu, Aksu Tangxin, Marshal Huang, Cream Fuji, and Luochuan Red Fuji) as th
Externí odkaz:
https://doaj.org/article/2c1bc014bf36494ebef8d699f50db1a7
Autor:
Maria Victoria Traffano-Schiffo, Tatiana Rocio Aguirre-Calvo, Beatriz Navajas-Porras, María Victoria Avanza, José Ángel Rufián-Henares, Patricio Román Santagapita
Publikováno v:
Foods, Vol 13, Iss 19, p 3071 (2024)
Antioxidants derived from food by-products are known for their bioactive properties and impact on human health. However, the gastrointestinal behavior is often poor due to their degradation during digestion. The development of Ca(II)–alginate beads
Externí odkaz:
https://doaj.org/article/b989a34b0f4c465dac8dc3afc35617aa