Zobrazeno 1 - 10
of 98
pro vyhledávání: '"Qinglian XU"'
Autor:
Yiran Wang, Zhikang Zhu, Deqing Duan, Wanting Xu, Zexin Chen, Tao Shen, Xingang Wang, Qinglian Xu, Hongyan Zhang, Chunmao Han
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract In recent years, due to the shortage of blood products, some extensive burn patients were forced to adopt an “ultra-restrictive” transfusion strategy, in which the hemoglobin levels of RBC transfusion thresholds were 0.05). Among the ult
Externí odkaz:
https://doaj.org/article/152dbaaf35184cabbeb2c531fcc7be65
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 123-132 (2024)
In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed veget
Externí odkaz:
https://doaj.org/article/f2660535e9934191903f57e8a9001fb9
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 225-234 (2023)
To improve the production process of meat products in the industrialization of Sichuan cuisine, this study was conducted to investigate the effects of different vacuum frying temperature, frying time and slice thickness on moisture content, color, te
Externí odkaz:
https://doaj.org/article/1d2b2a88bb6c441f9bcca5fcea52d8b2
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 8, Pp 238-248 (2022)
In order to maintain the color of microwave vacuum-dried (MVD) lemon slices, the composition and its concentration of color protection liquid for lemon slices were optimized, and its effects on the quality changes of treated lemon slices were also in
Externí odkaz:
https://doaj.org/article/8f62709e880b4690bf70d3f574e082ed
Autor:
Pengtao Li, Zhengguo Xia, Weichang Kong, Qiong Wang, Ziyue Zhao, Ashley Arnold, Qinglian Xu, Jiegou Xu
Publikováno v:
Nutrition & Metabolism, Vol 18, Iss 1, Pp 1-12 (2021)
Abstract Background Impaired hepatic fatty acid metabolism and persistent mitochondrial dysfunction are phenomena commonly associated with liver failure. Decreased serum levels of L-carnitine, a amino acid derivative involved in fatty-acid and energy
Externí odkaz:
https://doaj.org/article/513f50920bcb4c3ca1663110c98d5376
Publikováno v:
Foods, Vol 12, Iss 6, p 1344 (2023)
This study investigated the effect of edible coating (EC), modified atmosphere packaging (MAP), and edible coating + modified atmosphere packaging (EC + MAP) treatments on the quality of fresh-cut pineapples during storage at 4 °C. The quality diffe
Externí odkaz:
https://doaj.org/article/587f94713dec46979d9631f71176b556
Autor:
Xuanlin Li, Yage Xing, Yuru Shui, Xiaotong Cao, Ruohan Xu, Qinglian Xu, Xiufang Bi, Xiaocui Liu
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 656-676 (2021)
The effect of high hydrostatic pressure (HHP) processing on the quality of bamboo shoots during a storage period of 15 d at room temperature was investigated. The results indicated that when compared to other methods, the bamboo shoots treated at 300
Externí odkaz:
https://doaj.org/article/4422e7a73c3c4ca9ba970d6434669414
Publikováno v:
International Journal of Food Properties, Vol 24, Iss 1, Pp 997-1010 (2021)
This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity,
Externí odkaz:
https://doaj.org/article/e360a8c4859f4849ac8f8471c7b45d63
Autor:
He Li, Xuanlin Li, Ranran Wang, Yage Xing, Qinglian Xu, Yuru Shui, Xunlian Guo, Wenxiu Li, Hua Yang, Xiufang Bi, Zhenming Che
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 138-153 (2020)
The effects of modified atmosphere packaging (MAP) and transportation conditions on the quality of fresh-cut (FC) purple cabbage during cold-chain transportation at 4°C for 20 days were investigated. The weight loss and respiratory intensity of FC p
Externí odkaz:
https://doaj.org/article/72a1d43bf25e4590a5507dee44bf11c1
Autor:
He Li, Yuru Shui, Shaohua Li, Yage Xing, Qinglian Xu, Xuanlin Li, Hongbin Lin, Qin Wang, Hua Yang, Wenxiu Li, Zhenming Che
Publikováno v:
International Journal of Food Properties, Vol 23, Iss 1, Pp 1214-1230 (2020)
In this study, chitosan (CTS) anti-browning coating film was applied to fresh cut lemon slices. The effects of freshly cut lemon slices on peroxidase (POD), polyphenol oxidase (PPO), phenolic acid and storage quality were investigated at different st
Externí odkaz:
https://doaj.org/article/681161e2d571402e9e50d716d11070bf