Zobrazeno 1 - 10
of 106
pro vyhledávání: '"Luyun CAI"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 270-279 (2024)
The experiment took the broccoli (Brassica oleracea var. italica) as the research object, 1-methylcyclopropene (1-MCP), mustard essential oil (MEO) and 1-MCP combined MEO (1-MCP+MEO) were used to treat fresh green broccoli. The effects of physiologic
Externí odkaz:
https://doaj.org/article/069d5673104c490fba8d4619ac055cac
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 341-350 (2024)
Fucoxanthin is a carotenoid, reddish-brown in color, which is mainly derived from marine organisms such as brown algae and diatoms, and has aroused extensive scientific interest due to its unique chemical structure and abundant biological activities.
Externí odkaz:
https://doaj.org/article/33ea456e3fdb4f86a43600a0661b85eb
Publikováno v:
Foods, Vol 13, Iss 21, p 3472 (2024)
Water-free transportation (WFT) causes shrimp (Penaeus vannamei) flesh quality deterioration. However, the roles of endogenous protease-induced protein hydrolysis have been neglected in the research. In the present study, calpain zymography, gelatina
Externí odkaz:
https://doaj.org/article/0ba9172951d34a4f9fe61584a2575af1
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 368-376 (2023)
Moderate organic acids can make fermented alcohol beverage produce comfortable flavor and delicate taste, but during the fermentation process, the content of organic acids in fermented alcohol beverage is unstable. Too high can easily result in astri
Externí odkaz:
https://doaj.org/article/3e15c3e4034a4050b96381a32b6edf57
Autor:
Tianyu Liu, Jing Liu, Panpan Wang, Xiaohao Li, Yangyang Zhong, Weibing Yan, Weiliang Guan, Luyun Cai
Publikováno v:
Journal of Agriculture and Food Research, Vol 14, Iss , Pp 100792- (2023)
The objective of this study was to investigate the effect of using seawater slurry ice (SI) as storage medium on Pacific white shrimp (Litopenaeus vannamei) under 2 °C refrigerated storage. Meanwhile, traditional storage methods, such as crushed ice
Externí odkaz:
https://doaj.org/article/8c2b1290da7549da818fe8e585de3d80
Publikováno v:
Foods, Vol 13, Iss 11, p 1632 (2024)
Efficient thawing can preserve the quality of frozen hairtail (Trichiurus lepturus) close to that of fresh hairtail. In contrast to air thawing (AT) and radio-frequency thawing (RT), this study looked at how graphene oxide (GO) and graphene magnetic
Externí odkaz:
https://doaj.org/article/085ef4825f2f400b95826637efe84b8e
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 1, p 9240050 (2024)
Monitoring the quality degradation of shrimp during cold storage is a tough task due to the involvement of multi-biological process and the accurate kinetic model is extremely necessary to optimize the storage management. Here, the entropy weighting
Externí odkaz:
https://doaj.org/article/3f659a2113fe48c0ac9c0d66fd81b8a5
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 346-355 (2023)
In this work, Pinus masoniana and Saxifraga stolonifera (L.) Meerb. essential oils were employed to develop preservative materials (i.e., preservative paper and preservative tablet), and effects of the preservative material treatments on Shine Muscat
Externí odkaz:
https://doaj.org/article/be3c1191dca74eb8b52ab1c0a346490f
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 22, Pp 463-469 (2022)
Fruit paper is a paper-shaped snack made from fresh fruit after pulping, boiling and drying. Drying, one of the oldest methods for food preservation, removes water from fruit and extends its shelf-life for year-round consumption. The most commonly us
Externí odkaz:
https://doaj.org/article/4755f81f2f47413ab441cec6e9fafb7d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 20, Pp 51-59 (2022)
To investigate the impact of various drying methods on the sensory quality and physical and chemical properties of apple-peach flat leather, five drying methods (hot air drying, oven drying, microwave drying, oven-hot air combined drying and oven-mic
Externí odkaz:
https://doaj.org/article/2055de512f584f1bb2d5075757a40595