Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Mingwu ZANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 229-239 (2023)
Developed countries and regions had been the main source of imported food for China in the past. However, as China attached great importance to the diversification of food import sources, the importance of countries along the 'Belt and Road' (B&R) wa
Externí odkaz:
https://doaj.org/article/cd714774c9db4e3c8e47cf49939cb5bc
Autor:
Rongqiu HUANG, Mingwu ZANG, Haihua LI, Yue CHAI, Bing ZHAO, Shunliang ZHANG, Zheqi ZHANG, Kaihua ZHANG, Su LI, Qianrong WU, Dan LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 431-439 (2023)
Ultrasonic treatment has been widely researched and applied in the pre-processing and thermal processing of meat and meat processed products at present. The cavitation effect, mechanical effect, and thermal effect of ultrasonic wave are considered to
Externí odkaz:
https://doaj.org/article/327350f9a9d24fa5a806ffb982705e6d
Publikováno v:
npj Science of Food, Vol 7, Iss 1, Pp 1-11 (2023)
Abstract Food fraud is a major concern worldwide, and the majority of cases include meat adulteration or fraud. Many incidences of food fraud have been identified for meat products both in China and abroad over the last decade. We created a meat food
Externí odkaz:
https://doaj.org/article/45dd1104fc4346eab76ffff583fc9d3f
Publikováno v:
Foods, Vol 12, Iss 21, p 3979 (2023)
To meet the demand for biobased packaging and minimize the oxidation of dried aquatic goods during storage, we created a triple-layer film (TF) with antioxidant capacity. The film was produced using polyvinyl alcohol (PVA) as the protective layer, ge
Externí odkaz:
https://doaj.org/article/9a146e62b68e4c8daa996923a5a301ae
Autor:
Chenchen Xu, Mingwu Zang, Xiaoling Qiao, Shouwei Wang, Bing Zhao, Yuxuan Shi, Jing Bai, Jiajia Wu
Publikováno v:
Ultrasonics Sonochemistry, Vol 90, Iss , Pp 106211- (2022)
The aim of this study was to evaluate the changes of ultrasound-assisted thawing on lamb meat quality and differential metabolite profiles during refrigerated storage. Compared with flow water thawing (FW), pH, a*, C*, and sulfhydryl content of lamb
Externí odkaz:
https://doaj.org/article/b9b3792202de4baebd493f035d4a9af1
Autor:
Xiaoyu Cheng, Mingwu Zang, Shouwei Wang, Xin Zhao, Guozhen Zhai, Le Wang, Xiang Li, Yan Zhao, Yijing Yue
Publikováno v:
Bioengineering, Vol 9, Iss 12, p 818 (2022)
Lipid and protein oxidation is a main problem related to the preservation of dried aquatic products. Rosemary oleoresin is widely used as an antioxidant, but its application is limited due to its instability and easy degradation. Nanoliposome encapsu
Externí odkaz:
https://doaj.org/article/a9c48a95bcfb4f46ad3c20634dc9df9f
Publikováno v:
Bioengineering, Vol 9, Iss 10, p 582 (2022)
The volatile profiles and taste properties of Lanzhou beef bouillons prepared with traditional (A1–A8) and modern (B1, B2) processing methods were evaluated. A total of 133 volatiles were identified: olefins, aldehydes and alcohols from spices in t
Externí odkaz:
https://doaj.org/article/b7d30dd65bdb4bf28e9c65a25899ed1d
Autor:
Jiajia Wu, Mingwu Zang, Shouwei Wang, Xiaoling Qiao, Bing Zhao, Jing Bai, Yan Zhao, Yuxuan Shi
Publikováno v:
Critical Reviews in Food Science and Nutrition. :1-13
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6273dad228d9e8a250e8c9797a58c07
https://doi.org/10.1080/10408398.2023.2207650
https://doi.org/10.1080/10408398.2023.2207650
Autor:
Yuxuan Shi, Mingwu Zang, Shouwei Wang, Bing Zhao, Chenchen Xu, Jing Bai, Yan Zhao, Xiaoling Qiao, Jiajia Wu
Publikováno v:
International Journal of Food Science & Technology. 57:7701-7711
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc33a1f1d26da7d4ad99b60bca63fac5
https://doi.org/10.1111/ijfs.16121
https://doi.org/10.1111/ijfs.16121
Publikováno v:
Journal of Food Measurement and Characterization.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c2fa0bb05a924e860024a3beb21eea9
https://doi.org/10.1007/s11694-023-01888-7
https://doi.org/10.1007/s11694-023-01888-7