Zobrazeno 1 - 10
of 89
pro vyhledávání: '"Minyi Han"'
Autor:
Xiaoming WANG, Jinming SHI, Minyi HAN, Xiaozhi WANG, Lingyun LI, Shuangshuang JIN, Huafa DONG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 93-101 (2024)
To investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volati
Externí odkaz:
https://doaj.org/article/e52d87c228df4ed4a2c1bc9f3d183a0a
Autor:
Jiahua Gao, Siyu Cheng, Xiaomei Sun, Yun Bai, Xiaobo Yu, Xianming Zeng, Songmei Hu, Minwei Zhang, Jianping Yue, Xinglian Xu, Minyi Han
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107047- (2024)
Air-dried beef, a traditional dry fermented meat product in China, whose quality is largely influenced by processing conditions. In this study, contact ultrasound (CU) and infrared radiation (IR) were employed to enhance hot air drying (HAD), with an
Externí odkaz:
https://doaj.org/article/f715e314418944c59f96c15f59a5f6fa
Autor:
Jiahua Gao, Siyu Cheng, Xianming Zeng, Xiaomei Sun, Yun Bai, Songmei Hu, Jianping Yue, Xiaobo Yu, Minwei Zhang, Xinglian Xu, Minyi Han
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106978- (2024)
Drying, as a critical step in the production of air-dried beef, has a direct impact on the quality of the final product. Innovatively, a composite system incorporating contact ultrasound (CU) and infrared radiation (IR) as auxiliary measures within a
Externí odkaz:
https://doaj.org/article/3468951530c1483c9e4b506b9f0755b3
Publikováno v:
Food Science and Human Wellness, Vol 13, Iss 1, Pp 313-326 (2024)
The sensory perception of food is a dynamic process, which is closely related to the release of flavor substances during oral processing. It's not only affected by the food material, but also subjected to the individual oral environment. To explore t
Externí odkaz:
https://doaj.org/article/6bedf9564f8d448382bd2acd585902b3
Publikováno v:
Food Materials Research, Vol 3, Iss 1, Pp 1-17 (2023)
Fresh foods especially fruits, vegetables, meat, poultry and aquatic products are highly perishable due to high moisture content and rich nutrient matrix, which leads to microbial growth, enzymatic and oxidative reactions. As a common food processing
Externí odkaz:
https://doaj.org/article/37fb8f45449f4641afc2b651dd2db9cb
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 242-253 (2023)
Chilled chicken has become the mainstream of chicken consumption. In order to explore the effect of post-mortem aging on water-soluble flavor precursors of chicken, pH, adenosine triphosphate (ATP) degradation, flavor nucleosides, free amino acids an
Externí odkaz:
https://doaj.org/article/e46d0ff848c4408fbc749675d4313248
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 11, Pp 208-217 (2022)
In order to develop a salt-baked product with unchanged quality and low-sodium, potassium chloride, calcium lactate and yeast extract were selected for single-factor experiment. And the best substitution ratio was obtained through fuzzy mathematical
Externí odkaz:
https://doaj.org/article/9fadc3cf103a469ca75f74a7f209b572
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 232-242 (2022)
The basic composition and amino acid composition of hybrid broilers skeleton were determined, and the nutritional evaluation of protein was carried out. Hybrid broilers skeleton was found to be a good raw material for enzymatic hydrolysis. The optimu
Externí odkaz:
https://doaj.org/article/c4a10d3ba6eb409db0329b4d3ba9042d
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 112-123 (2022)
Chicken lung is generally utilized as a low-value feed in poultry slaughtering industry. In order to increase the added value of chicken lung, this study determined the proximate chemical composition of chicken lung and prepared antioxidant peptide b
Externí odkaz:
https://doaj.org/article/78d66a7182fe4981abe6985d9d813ba4
Autor:
Lin Chen, Rong Yang, Xiaojing Fan, Gongchen He, Zhengshan Zhao, Fangqu Wang, Yaping Liu, Mengyuan Wang, Minyi Han, Niamat Ullah, Xianchao Feng
Publikováno v:
Foods, Vol 12, Iss 9, p 1790 (2023)
This work investigated the improvement of amylopectin addition on the quality of myofibrillar proteins (MP) gel damaged by high doses of epigallocatechin-3-gallate (EGCG, 80 μM/g protein). The results found that the addition of amylopectin partially
Externí odkaz:
https://doaj.org/article/a551655c03ac463f8f71138da412b0e6