Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Qiujin Zhu"'
Publikováno v:
BMC Microbiology, Vol 24, Iss 1, Pp 1-17 (2024)
Abstract Background The genomic information available for Pediococcus pentosaceus is primarily derived from fermented fruits and vegetables, with less information available from fermented meat. P. pentosaceus LL-07, a strain isolated from fermented m
Externí odkaz:
https://doaj.org/article/e06ca9e8201c44e48618758184164ec5
Autor:
Beibei Li, Yang Wang, Shuyu Wang, Sengao Chen, Chaoyue Yang, Linggao Liu, Shenghui Bi, Ying Zhou, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101241- (2024)
The effects of perilla seed oil high internal phase emulsions stabilized by pea protein (PP-PSO HIPEs) on the gel properties and conformation of myofibrillar protein (MP) gels were investigated. The results showed that the PP-PSO HIPEs with 4.0 % (w/
Externí odkaz:
https://doaj.org/article/60110f9b4a7347efb4a14ec4e520b5fb
Autor:
Xi Yue, Shenghui Bi, Xiangrui Li, Xinxin Zhang, Lisha Lan, Li Chen, Zhili Zhang, Yuanyuan Liu, Ying Zhou, Chun Ye, Qiujin Zhu
Publikováno v:
Foods, Vol 13, Iss 11, p 1717 (2024)
A fundamental regulatory framework to elucidate the role of electrical stimulation (ES) in reducing long production cycles, enhancing protein utilization, and boosting product quality of dry-cured ham is essential. However, how mitochondria and enzym
Externí odkaz:
https://doaj.org/article/8767b537ad944fe6b797603f65604d01
Publikováno v:
Food Science and Human Wellness, Vol 12, Iss 1, Pp 324-335 (2023)
Yeasts play a critical role in the flavor formation of dry-cured ham. In this study, 41 yeast isolates from the dry-cured ham at different processing stages were evaluated for their technological properties. Debaryomyces hansenii was the most dominan
Externí odkaz:
https://doaj.org/article/d82564aa60384a9ea367e34a68a9759b
Autor:
Yanpei Huang, Ying Zhou, Yuanyuan Liu, Jing Wan, Ping Hu, Linggao Liu, Mingming Li, Yeling Zhou, Sha Gu, Dan Chen, Bokai Hu, Ke Hu, Qiujin Zhu
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100544- (2023)
This study focused on how different concentrations of tea branch liquid smoke (TLS) in the curing solution impacted the physicochemical properties and antioxidant properties of pork tenderloin. Five experimental (1.25 mL/kg, 2.5 mL/kg, 5 mL/kg, 10 mL
Externí odkaz:
https://doaj.org/article/3a10ad0f1562446e8e63f864e99cd485
Publikováno v:
Food Chemistry: X, Vol 17, Iss , Pp 100543- (2023)
In this study, the impacts of loin ham with sorbitol-mediated curing on its physicochemical properties and bacterial community composition during fermentation and ripening were investigated. The salt content, pH, and water activity (aw) were lower in
Externí odkaz:
https://doaj.org/article/07ab2521c52d40dd979c102bbacf6ba4
Autor:
Linggao Liu, Ying Zhou, Jing Wan, Qiujin Zhu, Shenghui Bi, Yeling Zhou, Sha Gu, Dan Chen, Yanpei Huang, Bokai Hu
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100401- (2022)
This study investigated the mechanism of glycerol, xylitol, and sorbitol-mediated curing of cured minced pork tenderloin. The use of polyhydroxy alcohol during mediated curing significantly reduced the salt content (p
Externí odkaz:
https://doaj.org/article/786d86457c89491b8515415344cd2631
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 2, p 9240015 (2023)
Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 were screened from locally obtained food in Guizhou and then used to fermented pork loins. The effects of the starters on the quality of the fermented pork loins were explored through physic
Externí odkaz:
https://doaj.org/article/998910054a034a09834249997cc23838
Publikováno v:
Food Science of Animal Products, Vol 1, Iss 1, p 9240012 (2023)
Freeze-drying technology is widely used in strain preservation. To further improve the survival rate of Lactobacillus plantarum SJ-4 after freeze-drying, an experimental design based on the Plackett-Burman method, steepest ascent hill climbing, and t
Externí odkaz:
https://doaj.org/article/8487131f58f149a0b39ed8978379f174
Autor:
Dan Chen, Qiujin Zhu, Ying Zhou, Jing Wan, Li Deng, Lei Wang, Linggao Liu, Sha Gu, Yanpei Huang, Yeling Zhou, Shenghui Bi
Publikováno v:
Foods, Vol 12, Iss 7, p 1451 (2023)
Polyhydroxy alcohol-mediated curing has great potential for producing low-salt cured meat products. This study investigated the mass transfer kinetics and the one-way diffusion simulation of sodium chloride (NaCl) during the curing process. Furthermo
Externí odkaz:
https://doaj.org/article/48b6348cad8845249c63db32ff07ee37