Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Luyan Liao"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 190-199 (2024)
The traditional processing method of peanuts has drawbacks such as high energy consumption, slow flavor absorption, and long processing cycles, to get better flavor of pepper-flavored peanut kernel snack food, this study used the vacuum technology co
Externí odkaz:
https://doaj.org/article/aee0487f495a49f096758719751d2c79
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 210-216 (2024)
The fat, protein and other compounds in konjac powder limit the application of konjac glucomannan. Konjac glucomannan with relatively high purity could be applied in food, medicine and other sectors. This research aimed to optimize the ultrasonic ass
Externí odkaz:
https://doaj.org/article/d8d6c825ec8c4c6c9ca30d7cefcca52e
Publikováno v:
Nutrients, Vol 16, Iss 17, p 2820 (2024)
α-tocopherol (α-T), β-sitosterol (β-S), canolol (CA), and sinapic acid (SA) are the four main endogenous lipid phytochemicals (LP) found in Brassica napus L. seed oil, which possess the bioactivity to prevent the risk of several chronic diseases
Externí odkaz:
https://doaj.org/article/8cc80af8ce424f8e89d7667f2423c6eb
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 78-86 (2022)
In order to explore the relationship among quality indexes of high protein recombinant rice, 16 kinds of high protein recombinant rice were prepared by extrusion using broken rice and 16 kinds of common protein powder as raw materials. The texture pr
Externí odkaz:
https://doaj.org/article/8369fbe19991419aa9577f8c6cbd2f8f
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100746- (2023)
In order to find out the effect of salt concentration on fermented rape stalks, the physicochemical quality and volatile components was investigated using high performance liquid chromatography (HPLC) and headspace solid phase microextraction gas chr
Externí odkaz:
https://doaj.org/article/e496ac024bf140958aa23ff49a7bba09
Publikováno v:
Foods, Vol 13, Iss 2, p 217 (2024)
The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to evaluate the structural, microstructural, and physicochemical changes in instant-extruded rice (IER). A mixture of broken rice and oat flour was extruded in a twin-sc
Externí odkaz:
https://doaj.org/article/8fe0cf8e26d54fd88ecf28b4b5599334
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 245-254 (2022)
In order to promote the deep processing and comprehensive utilization of low-value rice and meet the market demand for nutritious instant porridge, the high protein and high dietary fiber instant porridge was specially developed by this study. In thi
Externí odkaz:
https://doaj.org/article/636a41c1816843d499e986c5f29c5d43
Publikováno v:
Fermentation, Vol 9, Iss 3, p 275 (2023)
This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samp
Externí odkaz:
https://doaj.org/article/cec48889b877430da544d091a33cbbff
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 625-633 (2021)
Chemometric tools and GC-MS were employed to detect the adulteration of camellia seed oil. In the training set, 65 samples were formulated by blending pure camellia seed oil with varying concentrations of soybean, peanut and rapeseed oil and their fa
Externí odkaz:
https://doaj.org/article/00e6083c6d99476ebd6ddb9b9d20a263
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1122-1133 (2019)
The gel properties and structural changes of sweet potato starch induced by heat-moisture treatment (HMT) were investigated, and its vermicelli textural properties were revealed. HMT increased the relative crystallinity, and the crystallinity reduced
Externí odkaz:
https://doaj.org/article/25591d26afc04a97b83bc4bd800ba2c6