Zobrazeno 1 - 10
of 62
pro vyhledávání: '"Maoshen Chen"'
Publikováno v:
Foods, Vol 13, Iss 19, p 3195 (2024)
Fumaric acid, a naturally occurring preservative with antimicrobial properties, has been widely used in the baking industry. However, its direct addition interferes with yeast activity and negatively impacts the gluten structure. This study investiga
Externí odkaz:
https://doaj.org/article/21b7a532c5d746bf8b5f634cb3318025
Publikováno v:
Advanced Science, Vol 11, Iss 9, Pp n/a-n/a (2024)
Abstract One‐third of the food produced worldwide is wasted annually and never consumed, of which ≈ 40–50% are perishable vegetables and fruits (VFs). Although various methods are proposed to reduce this loss, high manufacturing costs and food
Externí odkaz:
https://doaj.org/article/6bb06bcd416b472ba72de0a48a83c24c
Publikováno v:
Foods, Vol 13, Iss 6, p 820 (2024)
Zongzi, made from glutinous rice, is usually thought to stay in the stomach for a long time, causing many people to shy away. In our research, Zongzi was prepared from three indica glutinous rice samples, and three japonica glutinous rice samples wer
Externí odkaz:
https://doaj.org/article/44d35ad1d0cc408aa30ebfa0e7bbf4b1
Publikováno v:
Foods, Vol 12, Iss 4, p 688 (2023)
In this study, the possible solubility properties and water-holding capacity mechanism of edible bird nest (EBN) were investigated through a structural analysis of soluble and insoluble fractions. The protein solubility and the water-holding swelling
Externí odkaz:
https://doaj.org/article/ca42a7d529574f4d88c185f1172ec826
Publikováno v:
Foods, Vol 12, Iss 2, p 280 (2023)
Due to the large consumption and discharge of water in wet milling, dry-milling is an alternative to produce waxy rice flour. The physical properties and sensory characteristics for preparing waxy rice balls in dry-milled waxy rice flour were compare
Externí odkaz:
https://doaj.org/article/4000e8a201d74e06b2115241230d5060
Regulating the Physicochemical Properties of Chitosan Films through Concentration and Neutralization
Publikováno v:
Foods, Vol 11, Iss 11, p 1657 (2022)
Chitosan offers real potential for use in food preservation, biomedicine, and environmental applications due to its excellent functional properties, such as ease in the fabrication of large films, biocompatibility, and antibacterial properties. Howev
Externí odkaz:
https://doaj.org/article/20f52f31f70a4b13bacc74e40965c5ff
Publikováno v:
Foods, Vol 11, Iss 8, p 1132 (2022)
In this study, the physicochemical properties of indica (IWR) and japonica (JWR) waxy rice were investigated to find the critical factor that differentiates the pasting behaviors among the two cultivars. The results showed that the peak viscosity of
Externí odkaz:
https://doaj.org/article/68bcbf03da34422a9cb3cc84f5833e58
Publikováno v:
Gels, Vol 8, Iss 1, p 24 (2021)
Edible bird’s nest (EBN) is an unusual mucin glycoprotein. In China, it is popular among consumers due to its skin whitening activity. However, the relationship between protein, sialic acid, and the whitening activity of EBN after digestion is stil
Externí odkaz:
https://doaj.org/article/1faec784798e4b8aad02eded5aa779bb
Publikováno v:
Frontiers of Agricultural Science and Engineering, Vol 5, Iss 3, Pp 340-350 (2018)
Interest in understanding the digestion behavior of starch in the presence of dietary fibers is growing due to the ability of dietary component to control the release and absorption of glucose. This presents an outstanding opportunity to improve the
Externí odkaz:
https://doaj.org/article/c5b3e67884934b3fb73410500f23c50e
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-17
The application of probiotics is limited by the loss of survival due to food processing, storage, and gastrointestinal tract. Encapsulation is a key technology for overcoming these challenges. The review focuses on the latest progress in probiotic en
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8dd7aaa1be5bdf8aeaf64a7fb6688f66
https://doi.org/10.1080/10408398.2022.2126818
https://doi.org/10.1080/10408398.2022.2126818