Zobrazeno 1 - 10
of 1 360
pro vyhledávání: '"Quality changes"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 282-290 (2024)
To determine the quality changes and shelf life of grass carp fillets with sizing (GCFS), the aerobic bacterial count, microbial succession, water holding capacity (WHC), total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances
Externí odkaz:
https://doaj.org/article/837db28bf6bf4e229f2bc64ac7d150a8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 306-312 (2024)
In order to investigate the quality changes during the storage period and predict the shelf life of Xinjiang pepper chicken legs, this study focused on pH value, color, thiobarbituric acid reactive substances (TBARS), total volatile basic nitrogen (T
Externí odkaz:
https://doaj.org/article/b0927ff09fc04acf8664a24786deca67
Autor:
Thanh Tung Pham, Lien Le Phuong Nguyen, László Baranyai, Mai Sao Dam, Nga Thi Thanh Ha, Adrienn Varga-Tóth, István Dalmadi, Csaba Németh, László Ferenc Friedrich
Publikováno v:
Gels, Vol 10, Iss 8, p 487 (2024)
This work investigated the impact of chicken egg size, including surface area and initial weight, on the effectiveness of cassava starch-based gel coating during storage at room temperature. The quality of a total of 540 fresh eggs in four different
Externí odkaz:
https://doaj.org/article/97baad5ed85a487fb79c3500f66266d2
Publikováno v:
Foods, Vol 13, Iss 14, p 2267 (2024)
The kelp gel edible granules developed utilizing the gel properties of alginate are prone to quality deterioration if improperly stored during the storage process. This study comprehensively investigated the quality changes of kelp gel edible granule
Externí odkaz:
https://doaj.org/article/e76743476efc46a7be1708e405738765
Publikováno v:
Shipin Kexue, Vol 44, Iss 15, Pp 40-48 (2023)
In order to investigate the intrinsic relationship between protein characteristics and quality changes during the hot air drying of shrimp, Penaeus vannamei was dried by hot air at 55 ℃ after being boiled in 3% salt solution for 2 minutes. We studi
Externí odkaz:
https://doaj.org/article/241c4c373cca424897b183edc07a7a36
Publikováno v:
Food Science of Animal Products, Vol 2, Iss 2, p 9240057 (2024)
Large yellow croaker (Larimichthys crocea) is one of economic important mariculture fish species with abundant nutritional value, and usually stored at refrigerated temperature. Our study investigated the effects of temperature fluctuation and abuse
Externí odkaz:
https://doaj.org/article/879643819c1b4e99b6e9607650b67daa
Publikováno v:
Foods, Vol 13, Iss 10, p 1473 (2024)
Postharvest rot is an urgent problem affecting the storage of winter jujube. Therefore, the development of new technologies for efficient and safe preservation is very important. This study aimed to elucidate the fungal microbiota found on the epider
Externí odkaz:
https://doaj.org/article/55d7282795c241e7ad898409009d536a
Publikováno v:
Land, Vol 13, Iss 4, p 504 (2024)
One essential part of transportation infrastructure is highways. The surrounding eco-environment is greatly impacted by the construction of highways. However, few studies have investigated changes in eco-environmental quality during highway construct
Externí odkaz:
https://doaj.org/article/d9aef2fcaa204b4bb7d5d90678368d40
Publikováno v:
Ecological Indicators, Vol 154, Iss , Pp 110589- (2023)
The remote sensing ecological index (RSEI) has been established as a comprehensive indicator to evaluating long–term ecological quality (EQ) changes. However, previous studies mostly focused on EQ change analysis at discrete time points and ignored
Externí odkaz:
https://doaj.org/article/a3fe5586c1d74fbd96951e85cfb05ffc
Publikováno v:
Shipin Kexue, Vol 44, Iss 2, Pp 116-124 (2023)
In order to study the ripening mechanism of Edam yak cheese, the sensory, physicochemical and textural properties, and proteolysis and lipolysis indexes of Edam yak cheese were determined after 0, 20, 40, 60 and 80 days of ripening. The degradation o
Externí odkaz:
https://doaj.org/article/199ce7eb38fd460988e319e7cb366fb2