Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Mingzheng Huang"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 10, Pp 263-272 (2024)
The effects of different cooking methods (raw, microwave, steaming and frying) on the volatile components of Ctenopharyngodon idella were analyzed by gas chromatography-mass spectrometry, electronic nose technique and sensory evaluation. The results
Externí odkaz:
https://doaj.org/article/36b65f83ff6e462fbe8ebd0485d27245
Autor:
Xin Li, Yufeng Zhang, Yingmei Wu, Yujie Huang, Xiang Huang, Yongyan Wu, Fang Geng, Qun Huang, Mingzheng Huang, Xiefei Li
Publikováno v:
Poultry Science, Vol 103, Iss 6, Pp 103697- (2024)
ABSTRACT: To improve the thermal gel properties of egg yolk, the effect of several valence metal ions (K+, Ca2+, Mg2+ and Fe3+) with different concentrations (0–0.72%) on the rheological, gel, and structural properties of egg yolk were investigated
Externí odkaz:
https://doaj.org/article/c1f2cf77a9744e8090795c404784fe68
Autor:
Haoran MO, Mingzheng HUANG, Qun ZHANG, Weiyuan TANG, Tingting LI, Cunbin XU, Xiaozhu LIU, Zhihai YU, Xin LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 289-297 (2023)
To comprehensively analyze the composition and contribution of volatile components in Rosa sterilis, the headspace solid phase microextraction (HS-SPME) and liquid liquid extraction with solvent assisted flavor evaporation (LLE-SAFE) was used, along
Externí odkaz:
https://doaj.org/article/05744ffc6f074d068eb1eb04b6fbfd7a
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100696- (2024)
Traditional food packaging has problems such as nondegradable and poor food safety. Edible films play an important role in food packaging, transportation and storage, having become a focus of research due to their low cost, renewable, degradable, saf
Externí odkaz:
https://doaj.org/article/3a67d707d7904dd298f5b8b3585faaac
Autor:
Xin Li, Qun Huang, Yufeng Zhang, Xiang Huang, Yongyan Wu, Fang Geng, Mingzheng Huang, Peng Luo, Xiefei Li
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100877- (2023)
Natural fiber is not suitable for modifying yolk gel as a modifier because of its large size and high compactness. In this study, two kinds of modified cellulose were selected to improve the thermal gel properties of yolk. The results showed that the
Externí odkaz:
https://doaj.org/article/f19e841f7bb640db8815c49670b7dd33
Publikováno v:
Biochar, Vol 5, Iss 1, Pp 1-16 (2023)
Highlights • The presence of N-BC retarded the transport of Cd2+ under all conditions. • Lower pH and higher IS could facilitate the release of Cd2+ from the immobile N-BC. • The interaction of Cd2+ with the immobile N-BC controlled the transpo
Externí odkaz:
https://doaj.org/article/6b8112f6ead5405ebc138ebdc1507c21
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Xun Gong, Zhihai Yu, Mingzheng Huang, Tianbing Guan, Yuanyuan Guan, Xiaozhu Liu
Publikováno v:
BMC Microbiology, Vol 22, Iss 1, Pp 1-13 (2022)
Abstract Background Wickerhamomyces anomalus (W. anomalus) is a kind of non-Saccharomyces yeast that has a variety of unique physiological characteristics and metabolic features and is widely used in many fields, such as food preservation, biomass en
Externí odkaz:
https://doaj.org/article/d4b4f7afd8ae4ddd8e4a478f11bea954
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Ethanol tolerance is crucial for the oenological yeasts. Rosa roxburghii Tratt, a Rosaceae plant native to China, is rich in nutritional and medicinal ingredients. In this study, ethanol-tolerant non-Saccharomyces yeasts were screened, and their oeno
Externí odkaz:
https://doaj.org/article/1e44f5aea9724731a560f26c8eb7c56d
Autor:
Xiaofang Sheng, Mingzheng Huang, Tingting Li, Xin Li, Shunyou Cen, Qinyang Li, Qun Huang, Weiyuan Tang
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100632- (2023)
Rosa roxburghii Tratt (RRT) has become popular owing to its high vitamin C content. Volatiles are important factors that affect the quality of RRTs and their processed products. In this study, volatile compounds were extracted using headspace-solid p
Externí odkaz:
https://doaj.org/article/619052557eb14a6ab02821f225a43f2d
Autor:
Yinfeng Li, Hua Long, Guilan Jiang, Zhihai Yu, Mingzheng Huang, Shiping Zou, Tianbing Guan, Yan Zhao, Xiaozhu Liu
Publikováno v:
Frontiers in Microbiology, Vol 13 (2022)
Wickerhamomyces anomalus (W. anomalus) is widely reported in the brewing industry and has positive effects on the aromatic profiles of wines because of its unique physiological characteristics and metabolic features. However, the accumulation of etha
Externí odkaz:
https://doaj.org/article/ffc2c06f32c94d6f913d6934834a6618