Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Naiyong Xiao"'
Autor:
Naiyong Xiao, Qiang Zhang, Huiya Xu, Changliang Zheng, Yantao Yin, Shucheng Liu, Wenzheng Shi
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101439- (2024)
This study examined the effect of Flavourzyme and Lactobacillus plantarum (L. plantarum) on protein degradation and flavor development during grass carp fermentation. The control groups comprised natural fermentation and fermentation with L. plantaru
Externí odkaz:
https://doaj.org/article/6401cc1fad434359a3c58cf39bdb279a
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100392- (2022)
The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and Lactobacillus plantarum (FLF). The natural fermentation (NF) and fermentation with Lactobacillus plantar
Externí odkaz:
https://doaj.org/article/b517e5df440642288c25e849a1a0bfba
Autor:
Lunan Jing, Jingqi Xue, Xin Jiang, Naiyong Xiao, Hao Pan, Jiarou Li, Dajun Wang, Qingqing Jiang, Wenzheng Shi
Publikováno v:
Foods, Vol 12, Iss 6, p 1184 (2023)
The evolution of quality attributes and their association with the protein properties of lightly tilapias fillets salted with different replacement proportions of NaCl with KCl (0%, 10%, 30%, 50%, 70%, 100%) at the same ionic strength were investigat
Externí odkaz:
https://doaj.org/article/e723038430714144a3960d46e9874643
Publikováno v:
Foods, Vol 11, Iss 24, p 4085 (2022)
This study investigates the changes of the physicochemical characteristics and flavor of fermented Suanyu (Chinese fermented fish) during fermentation with Lactiplantibacillus plantarum (L. plantarum) and Saccharomyces cerevisiae (S. cerevisiae). The
Externí odkaz:
https://doaj.org/article/22e6a86ceeaf4e1bbac247407748b27f
Publikováno v:
Foods, Vol 11, Iss 21, p 3502 (2022)
To investigate the effect of steaming time (0, 5, 10, 15, 20, and 25 min) on the protein degradation and non-volatile flavor substances of swimming crab (Portunus trituberculatus), the moisture content, total nitrogen (TN), non-protein nitrogen (NPN)
Externí odkaz:
https://doaj.org/article/b97eebb787ca4122a0f16bb062428ab7
Publikováno v:
Foods, Vol 11, Iss 11, p 1612 (2022)
Epigallocatechin gallate (EGCG) with concentrations of 0–0.03% was added to manufacture surimi gels, respectively, while effects on gel quality and storage properties indicators during freeze-thaw (F-T) cycles were investigated. The results implied
Externí odkaz:
https://doaj.org/article/34a20db0d7804056a6117a5ba69215ba
Publikováno v:
Foods, Vol 11, Iss 1, p 9 (2021)
The modifications of histological properties and chemical forces on heated surimi gels with starch addition (0–12 g/100 g surimi) were investigated. Two types of heating processes (direct heating and two-step heating) were carried out on surimi gel
Externí odkaz:
https://doaj.org/article/be83a42cc77f486bbbd3009b0c604f63
Publikováno v:
Journal of the Science of Food and Agriculture. 102:6404-6413
Fish protein is a good source of amino acids and peptides with sensory properties. Theoretically, the type of protein affects the taste quality of the protein hydrolysates. To better use fish protein in the food ingredients industry, an in silico app
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d5998c39d313602ef9f863256515de7e
https://doi.org/10.1002/jsfa.12006
https://doi.org/10.1002/jsfa.12006
Publikováno v:
Journal of Food Biochemistry. 46
This study aimed to investigate the effects of flavourzyme addition on protein degradation and flavor formation in grass carp during fermentation. The related results showed that the addition of flavourzyme reduced the moisture content and accelerate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e937640fcb5551e41143a9c6a7c12453
https://doi.org/10.1111/jfbc.14405
https://doi.org/10.1111/jfbc.14405
Publikováno v:
Food chemistry: X. 15
The present study aimed to investigate the change in physicochemical and safety properties of grass carp during fermentation with flavourzyme and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::6eea68040e8e3f6bf9cfbdbf16edb630
https://pubmed.ncbi.nlm.nih.gov/36211756
https://pubmed.ncbi.nlm.nih.gov/36211756