Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Lunan Jing"'
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 302-312 (2023)
ABSTRACTIn this study, the quality changes of grass carp during tea polyphenol-assisted curing were studied from physicochemical and flavor perspectives. The addition of tea polyphenols has a positive effect on maintaining the water content of fish a
Externí odkaz:
https://doaj.org/article/fb10e287bbe44ab39429db012ebef361
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 3, p 9240028 (2023)
This study focused on the effect of tea polyphenols on the quality changes of low-salt grass carp cured products during refrigeration. The addition of tea polyphenols could be found to improve the color and texture of the cured grass carp products du
Externí odkaz:
https://doaj.org/article/9fb960a8449e4dea866fdb5315a0c0d2
Autor:
Lunan Jing, Jingqi Xue, Xin Jiang, Naiyong Xiao, Hao Pan, Jiarou Li, Dajun Wang, Qingqing Jiang, Wenzheng Shi
Publikováno v:
Foods, Vol 12, Iss 6, p 1184 (2023)
The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigat
Externí odkaz:
https://doaj.org/article/e723038430714144a3960d46e9874643
Publikováno v:
Foods, Vol 11, Iss 21, p 3502 (2022)
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN)
Externí odkaz:
https://doaj.org/article/b97eebb787ca4122a0f16bb062428ab7