Zobrazeno 1 - 10
of 25
pro vyhledávání: '"Qianrong WU"'
Autor:
Rongqiu HUANG, Mingwu ZANG, Haihua LI, Yue CHAI, Bing ZHAO, Shunliang ZHANG, Zheqi ZHANG, Kaihua ZHANG, Su LI, Qianrong WU, Dan LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 431-439 (2023)
Ultrasonic treatment has been widely researched and applied in the pre-processing and thermal processing of meat and meat processed products at present. The cavitation effect, mechanical effect, and thermal effect of ultrasonic wave are considered to
Externí odkaz:
https://doaj.org/article/327350f9a9d24fa5a806ffb982705e6d
Publikováno v:
Frontiers in Psychology, Vol 14 (2023)
IntroductionThis study explored the formation mechanism of consumers’ self-protective behavior during the COVID-19 pandemic, which is very important for policy settings to regulate consumer behavior. Based on the basic framework of the Protective A
Externí odkaz:
https://doaj.org/article/9a131c3c98e448189dc5ca5bb98956c7
Autor:
Huimin Zhou, Bing Zhao, Shunliang Zhang, Qianrong Wu, Ning Zhu, Su Li, Xiaoqian Pan, Shouwei Wang, Xiaoling Qiao
Publikováno v:
Food Science and Human Wellness, Vol 10, Iss 3, Pp 316-326 (2021)
The effect of process and storage on the volatiles and odorant profile of Chinese dry sausage was evaluated, as well as its physicochemical parameters. Microbial esterification and wine (27.54%–43.35%), and lipid oxidation (11.30%–34.92%) played
Externí odkaz:
https://doaj.org/article/e18e36e4b2734209a91107a3c9e170c6
Autor:
Bing Zhao, Huimin Zhou, Shunliang Zhang, Xiaoqian Pan, Su Li, Ning Zhu, Qianrong Wu, Shouwei Wang, Xiaoling Qiao, Wenhua Chen
Publikováno v:
Food Science and Human Wellness, Vol 9, Iss 4, Pp 328-337 (2020)
The effect of sodium chloride (NaCl) curing salt content on protein oxidation, lipid oxidation and lipolysis of Chinese dry sausage was investigated. Two groups Chinese dry sausages with 2% and 4% (m/m) salt content were studied. The degree of protei
Externí odkaz:
https://doaj.org/article/f64869587cb042c59b99e1d7eaabc150
Publikováno v:
Foods, Vol 12, Iss 4, p 741 (2023)
This work investigated the effects of different additions of water-soluble citrus fiber (SCF) and water-insoluble citrus fiber (ICF) on the gel properties of the mutton myofibrillar protein (MP). The key parameters of water-holding capacity (WHC), rh
Externí odkaz:
https://doaj.org/article/662f4c288bf74067bf7f66ad098021ad
Publikováno v:
Land, Vol 11, Iss 10, p 1658 (2022)
The development zone is an important institutional form of industrial spatial organization in China’s economic transformation and is an essential growth pole of urban economic development. Based on the county-level panel data of Guangxi from 2005 t
Externí odkaz:
https://doaj.org/article/f08694e8a0bd4106b517710772d7c3e9
Publikováno v:
Frontiers in Physiology, Vol 8 (2017)
As animals evolved to use oxygen as the main strategy to produce ATP through the process of mitochondrial oxidative phosphorylation, the ability to adapt to fluctuating oxygen concentrations is a crucial component of evolutionary pressure. Three mito
Externí odkaz:
https://doaj.org/article/3be797e692ff4b10a40dcde438bdc880
Publikováno v:
Journal of Alzheimer's Disease. :1-9
Background: Leisure activities and sleep duration are correlated and have been linked to cognitive function, but most studies have examined only one of these factors. Objective: To investigate the independent and joint associations of leisure activit
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ad096be43a412b89592dd9b29133f9e
https://doi.org/10.3233/jad-230112
https://doi.org/10.3233/jad-230112
Publikováno v:
Environmental Science and Pollution Research. 29:53088-53106
China's hog production is facing the dual pressures of the market and environment. A systematic analysis of the ecological efficiency (eco-efficiency) of hog cultivation is of great significance for the development of sustainability and distribution
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cd1ceafcf18b6459ce3ee132619eb67
https://doi.org/10.1007/s11356-021-16712-2
https://doi.org/10.1007/s11356-021-16712-2
Publikováno v:
Food Science & Nutrition, Vol 9, Iss 11, Pp 6047-6059 (2021)
Food Science & Nutrition
Food Science & Nutrition
The mutton flavor is affected by cooking water significantly, and the flavor of mutton is delicious and widely loved by consumers through an extremely simple processing in northwest China, such as Inner Mongolia, Ningxia, and Xinjiang. The flavor sho
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30011ab55648541b0d34284eb77a531b
https://doi.org/10.1002/fsn3.2546
https://doi.org/10.1002/fsn3.2546