Zobrazeno 1 - 10
of 3 310
pro vyhledávání: '"Processing technology"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 23, Pp 413-421 (2024)
With the industrialization of the food industry and the advancement of production technology, along with the simultaneous modern fast-paced lifestyle and the growth of the central kitchen market, pre-made dishes have become an important choice for bo
Externí odkaz:
https://doaj.org/article/4fdf73cc4695470fa08a714742444cc0
Autor:
Dandan Zhang, Junyu Zhang, Simian Chen, Hairong Zhang, Yuexin Yang, Shan Jiang, Yun Hong, Mingshe Zhu, Qiang Xie, Caisheng Wu
Publikováno v:
Chinese Medicine, Vol 19, Iss 1, Pp 1-14 (2024)
Abstract Background Deciphering the in vivo processes of traditional Chinese medicine (TCM) is crucial for identifying new pharmacodynamic substances and new drugs. Due to the complexity and diversity of components, investigating the exposure, metabo
Externí odkaz:
https://doaj.org/article/4ead5a6c8eef478c994694636eb5dc4d
Publikováno v:
Shipin Kexue, Vol 45, Iss 17, Pp 105-112 (2024)
The purpose of this study was to develop a total nutrition emulsion suitable for post-gastrectomy patients. The effects of different protein types, maltodextrins with different dextrose equivalent (DE) values, and different oils on the stability of t
Externí odkaz:
https://doaj.org/article/3a43e4610eaf4c85bd53981490230bc7
Autor:
蒋黎艳1，邓志薇1，李佳灵1，朱定萍2，肖新生1 JIANG Liyan1, DENG Zhiwei1, LI Jialing1, ZHU Dingping2, XIAO Xinsheng
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 9, Pp 66-71 (2024)
为了对浓香菜籽油的风味品质控制及产业的健康发展提供参考，概述了浓香菜籽油中的挥发性风味物质，并总结了浓香菜籽油挥发性风味物质种类和含量的影响因素。浓香菜籽油中主要的挥
Externí odkaz:
https://doaj.org/article/56a951f8dcbe4cb79e2ec5c5bbf10ecf
Publikováno v:
Rice Science, Vol 31, Iss 4, Pp 475-488 (2024)
Convenience rice has become widely popular due to its easy availability for cooking. This study investigated the starch structure and composition of leachate and the microstructure of reheated convenience rice using novel processing technologies: sup
Externí odkaz:
https://doaj.org/article/203cb232fc1c4d8b9a3c84e3edf31b56
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 54-60 (2024)
Instant rice is a kind of convenient food, which is easy to eat, simple and quick. Instant rice not only conform to ours people’s habits of eating rice, but also meets the needs of the current fast-paced life, which has developed rapidly in recent
Externí odkaz:
https://doaj.org/article/4e79fc8acb67471881107818eae32e41
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1445-1475 (2024)
Abstract Beverages with nutritional functional properties constitute one of the fastest‐growing segments in the food industry. Beverages produced with berries as raw materials, owing to their richness in various beneficial substances (such as fiber
Externí odkaz:
https://doaj.org/article/c682110d4a67435ab634aeb9c412c616
Autor:
Longxiang Zhang, Hua Zhang, Xiaofu Zhang, Haiyan Tang, Jianyun Ruan, Chunlei Li, Qunfeng Zhang
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100624- (2024)
Increased attention has been attracted by unique beverage plants resources which specifically accumulate metabolites, such as anthocyanin, catechin and caffeine, because of special flavor quality or high efficacy activity. To reveal the key metabolit
Externí odkaz:
https://doaj.org/article/f846c0f4b27d4a31beece18af6b94614
Publikováno v:
Shipin Kexue, Vol 45, Iss 12, Pp 324-339 (2024)
Thermal cooking is one of the major application scenarios of edible oils in Chinese cooking. Cooking oil fume (COF), which is generated from edible oils during thermal cooking, is a complex mixture of solid particles, liquid droplets and gaseous vola
Externí odkaz:
https://doaj.org/article/db22015b24724309b30cdd7cb78195df
Publikováno v:
Аграрная наука Евро-Северо-Востока, Vol 25, Iss 3, Pp 507-517 (2024)
To calculate methane and nitrous oxide emissions in livestock farming requires the characteristics of produced manure and its treatment systems per a single farm and the whole region. The study aim is to specify the percentage of cattle manure proces
Externí odkaz:
https://doaj.org/article/6f351652e13b44079731a2c57519a68c