Zobrazeno 1 - 10
of 1 808
pro vyhledávání: '"Processing conditions"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 114-120 (2024)
Objective: To investigate the effects of different thermal reaction conditions (temperature, pH, reaction time and substrate molar ratio) on the simultaneous generation pattern of 3 important dicarbonyl compounds (DCs) and the corresponding flavor su
Externí odkaz:
https://doaj.org/article/17ac48280494444fa4547944ba8259d9
Publikováno v:
Shipin Kexue, Vol 45, Iss 14, Pp 51-59 (2024)
This study elucidated the effects of sucrose degradation products, 2-furaldehyde (2-F) and 5-hydroxymethylfurfural (5-HMF), on the stability and antioxidant activity of anthocyanins under different processing and storage conditions. The results showe
Externí odkaz:
https://doaj.org/article/457da6e60d5644c4bfd2ddb8c693f1a6
Autor:
Yujie Wang, Nanfeng Liu, Tianzi Yu, Jing Gao, Yulin Fan, Wenya Wang, Junhan Wang, Yida Wu, Jixin Zhang, Jingming Ning
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101427- (2024)
Flowery-like aroma are positive contributors to green tea. Here, the optimal processing conditions for green tea with flowery-like aroma were designed using spreading time, fixation time and drying temperature as three factors designed by response su
Externí odkaz:
https://doaj.org/article/8cf83620aa474b558d0ad9a2550aa382
Autor:
Bingyu SUN, Xinru ZHENG, Linlin LIU, Mingshou LÜ, Yuyang HUANG, Ying ZHU, Min QU, Xiuqing ZHU, Yanguo SHI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 388-396 (2024)
Tofu is a widely consumed protein gel, which is the denaturation of soybean protein (specifically the 7S and 11S globulin), under heat treatment, and the aggregation by salt ions, hydrogen ions or enzymes, forming a dense and uniform protein gel with
Externí odkaz:
https://doaj.org/article/710dbdeabb7846448e0b056f59246a51
Autor:
Katerina Koshenaj, Giovanna Ferrari
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
Introduction: This study aimed to determine the optimal processing conditions to produce stable starch-based hydrogels by high-pressure processing (HPP) via response surface methodology.Methods: The experiments were carried out with different starch
Externí odkaz:
https://doaj.org/article/b886646d7e134b1d97f0736215486eed
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 6, Pp 75-83 (2023)
The drying time was decreasedby concentrating T. Fuciformis soup before drying. Effects of removing moisture content (10%~50%) on the quality of the instant T. Fuciformis soup was explored. Compared with the samples without pretreatment, when the wat
Externí odkaz:
https://doaj.org/article/63f76cc8a8494a0da6d72b4e67568cae
Publikováno v:
Bacteria, Vol 2, Iss 4, Pp 142-154 (2023)
During meat processing, lactic acid bacteria (LAB) have to competitively adapt to the hostile environment produced by curing additives (CA). The objective of this study was to investigate the ability of Latilactobacillus curvatus CRL 705, a bioprotec
Externí odkaz:
https://doaj.org/article/b17a21f9bc904e0d8edb8133acd93166
Publikováno v:
Agriculture, Vol 14, Iss 4, p 621 (2024)
Emmental or Swiss cheese is a hard, ripened cheese appreciated by consumers for its appearance and taste. This study aimed to investigate the profile of Swiss cheese consumers and producers from Ţara Dornelor area, Romania, along with the sensory an
Externí odkaz:
https://doaj.org/article/fbc238ab4b994f5d825d5e91b3df122d
Autor:
GAO Li, XU Piao, REN Jiaoyan
Publikováno v:
Shipin Kexue, Vol 44, Iss 1, Pp 256-267 (2023)
Among the 20 proteinogenic amino acids, 19 can exist in two stereoisomeric forms, D- and L-enantiomers except glycine. According to conventional theory, L-amino acids are the main body involved in life activities, while little attention has been paid
Externí odkaz:
https://doaj.org/article/aab5b56898f048f683ed7a007b6d6ed0
Autor:
K. Christie Jennifer, K. Saravanan, C. Kayalvizhi, R. Paranthaman, S. Priyalatha, S. M. Udaya Krithika, C. Prakash
Publikováno v:
Journal of Natural Fibers, Vol 19, Iss 17, Pp 15238-15248 (2022)
The primary goal of this research was to create a compression molded hybrid composite board using Chicken Feather Fiber (CFF), jute fiber, and a combination of the two. It also looks at how production factors such as temperature, pressure, and time a
Externí odkaz:
https://doaj.org/article/e9c744553646478cac0068cef4ed8e5c