Zobrazeno 1 - 10
of 97
pro vyhledávání: '"Qinxiu SUN"'
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101428- (2024)
This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was −1 °C. Electric nose (e-nose) showed significant changes in
Externí odkaz:
https://doaj.org/article/59c42e60606943d48b6888d83438d972
Autor:
Huanlan Zhang, Momna Rubab, Moutong Chen, Jialong Gao, Qinxiu Sun, Qiuyu Xia, Zefu Wang, Zongyuan Han, Shucheng Liu, Shuai Wei
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
In this study, the impact of different discharge time, discharge power, and storage time on the pH, oxidation-reduction potential (ORP), electrical conductivity (EC), H2O2, and the physicochemical properties and the stability at 4°C were evaluated.
Externí odkaz:
https://doaj.org/article/6baa019cb7ec4637a3690ab82c8f2b23
Autor:
Qian HOU, Linhuan DING, Honghong ZHANG, Qihang WEI, Zehua QIU, Wanjing HAN, Qinxiu SUN, Shucheng LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 360-367 (2023)
Freezing is one of the most common and effective method of preserving food. However, the formation of large ice crystals during traditional freezing process will destroy food tissues and lead to quality deterioration. Therefore, how to improve the qu
Externí odkaz:
https://doaj.org/article/16c6ecdfdb494e6c92b17492f702bf3c
Publikováno v:
Foods, Vol 13, Iss 17, p 2773 (2024)
Freezing storage is the most common method of food preservation and the formation of ice crystals during freezing has an important impact on food quality. The water molecular structure, mechanism of ice crystal formation, and ice crystal structure ar
Externí odkaz:
https://doaj.org/article/e3b58968c28d4e7a9d9d8c73cecfc818
Autor:
Huanlan Zhang, Jie Wei, Hongjie Xv, Imran Khan, Qinxiu Sun, Xihong Zhao, Jialong Gao, Shucheng Liu, Shuai Wei
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
In this study, the antimicrobial mechanism of plasma-activated water (PAW) against Vibrio parahaemolyticus and the effectiveness of PAW in artificially contaminated Litopenaeus vannamei were investigated. The results demonstrated a significant reduct
Externí odkaz:
https://doaj.org/article/15ecc24228c34f13b5e08a1cfc4c2e89
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100873- (2024)
The effects of dense phase carbon dioxide (DPCD) pressure and temperature on the activity of cathepsin L in white shrimp (Litopenaeus vannamei) were studied. Meanwhile the effects of DPCD and heat treatment on the activity of cathepsin L were compare
Externí odkaz:
https://doaj.org/article/87c99288c65f4efcbf2397d5924e4f48
Autor:
Yanmo Pan, Qinxiu Sun, Yang Liu, Shuai Wei, Zongyuan Han, Ouyang Zheng, Hongwu Ji, Bin Zhang, Shucheng Liu
Publikováno v:
Current Research in Food Science, Vol 8, Iss , Pp 100745- (2024)
Improving the printing accuracy and stability of shrimp surimi and finding appropriate printing parameters and suitable thermal processing method can help to develop high value-added 3D printing products of shrimp surimi. It was found that in order t
Externí odkaz:
https://doaj.org/article/c399bf8e4ae549c9914524928063e0be
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106719- (2023)
The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm−2, 300 W/1.077 W·cm−2, and 500 W/1.997 W·cm−2, namely WT, UT-100, UT-300, and UT-500) on protein structure, aggregation, and emulsifying properties of common car
Externí odkaz:
https://doaj.org/article/702d9f5f3daa4b0a9f3f3402c59d2b14
Comparison of Characterization Methods for Denaturation Degree of Shrimp Head Protein during Heating
Autor:
Qiumei LIU, Zefu WANG, Zhenyang LIU, Qinxiu SUN, Shuai WEI, Qiuyu XIA, Zongyuan HAN, Hongwu JI, Wenzheng SHI, Shucheng LIU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 21, Pp 107-114 (2022)
In order to select the suitable characterization method for the denaturation degree of shrimp head protein, the mixed protein extracted from shrimp head was heated at 100 ℃ for a certain time. The denaturation degree of protein was characterized an
Externí odkaz:
https://doaj.org/article/a3480b93852d429ea1060d6308c53542
Publikováno v:
Food Chemistry: X, Vol 18, Iss , Pp 100695- (2023)
Cold plasma (CP) is a non-thermal novel technology for the processing of heat-sensitive food products, but there is concern regarding its impact on food quality. Voltage is one of the most direct factors affecting the bacteriostatic effect of CP. Gol
Externí odkaz:
https://doaj.org/article/90bd01f304cc427790dcfdc7ab82eae4