Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Meng‐sha Huang"'
Autor:
Yu-Biao Pan1, Wang-jin Xu2, Meng-sha Huang3, Yan-di Lu4, Yi-jing Zhou4, Ya Teng2, Jian-bin Gong1, Xin-yu Fu4, Xin-li Mao4,5,6 maoxl@enzemed.com, Shao-wei Li4,5,6 li_shaowei81@hotmail.com
Publikováno v:
Journal of Cancer. 2024, Vol. 15 Issue 3, p841-857. 17p.
Publikováno v:
Food and Bioprocess Technology. 12:1185-1196
Three-dimensional (3D) printing is an emerging technology that can be applied to processing of wide range of food products. The aim of this paper was to assess the printability of brown rice and evaluate the effects of the three variables: nozzle siz
Publikováno v:
Critical Reviews in Food Science and Nutrition. 59:1188-1196
Sterilization is one of the most effective food preservation methods. Conventional thermal sterilization commonly used in food industry usually causes the deterioration of food quality. Flavor, aroma, and texture, among other attributes, are signific
Publikováno v:
Journal of Food Process Engineering. 43
The aim of this study was to explore the 3D printing ability of taro paste affected by five different food additives (sodium alginate [SA], sodium carboxymethyl cellulose, xanthan gum, guar gum, and whey protein). Rheological tests indicated that all
Publikováno v:
Journal of Food Process Engineering. 41:e12835
The aim of this study was to investigate the effect of the ultrasound-assisted microwave vacuum frying (USMVF) technology on the quality parameters of pumpkin slices. Pumpkin slices fried for 15 min by different frying methods, such as USMVF, microwa
Publikováno v:
Zhongguo ji sheng chong xue yu ji sheng chong bing za zhi = Chinese journal of parasitologyparasitic diseases. 20(3)