Zobrazeno 1 - 10
of 803
pro vyhledávání: '"Quality properties"'
Autor:
Li-Shi Jiang, Yun-Cheng Li, Fu-Xu Zheng, Meng-Jiao Zhang, Wen-Xuan Zheng, Da-Yu Liu, Fan-Bing Meng
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101735- (2024)
Fresh yak meat is highly nutritious and prone to spoilage, so developing suitable preservation methods is crucial. In this study, hydrogel coatings composed of konjac glucomannan, Lactiplantibacillus plantarum and gallic acid (KGX) were applied to pr
Externí odkaz:
https://doaj.org/article/849015eb1d0f4bc7a0f7740ac3eb92c4
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101614- (2024)
Kiwi starch (KS) is a new fruit-derived starch-based food material. In this study, wheat flour was partially replaced with 10–20% KS to make bread, and the influence of this substitution on mixed flour, dough processing performance, bread quality,
Externí odkaz:
https://doaj.org/article/7032d7956c6f4bf18c8ba1f945787c66
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:
Md. Saydar Rahman, Dwip Das Emon, Asmaul Husna Nupur, Md. Anisur Rahman Mazumder, Abdullah Iqbal, Md. Abdul Alim
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100457- (2024)
Synbiotic yogurts can offer several potential benefits due to the combination of yogurts probiotics, prebiotics, and the nutritional qualities of milk. Local yogurt variants might add to the variety of probiotic alternatives because they frequently h
Externí odkaz:
https://doaj.org/article/d52e51634211481296959e753062af3b
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101210- (2024)
The physicochemical indexes and microbial diversity were investigated to compare the altered quality properties of the abdomen and cheliped muscle in swimming crab (Portunus trituberculatus) during 100 days of frozen storage at −20℃. Over the ext
Externí odkaz:
https://doaj.org/article/7d5c5a38168e4f599dc951d4ed5f59c7
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101146- (2024)
In this work, whiteness, water-holding capacity, gel strength, textural profile analysis were performed to examine the quality of fish balls with abalone (FBA). In addition, a correlation between quality and sensory properties was established. The ad
Externí odkaz:
https://doaj.org/article/dd6805f28d2241498df12f51ae806b22
Publikováno v:
Shipin Kexue, Vol 44, Iss 17, Pp 11-19 (2023)
The differences in quality properties between 40 major oil and feed soybean varieties in four major production areas of China were analyzed. Ten key quality indexes of soybean for each purpose were determined. One-way analysis of variance (ANOVA) and
Externí odkaz:
https://doaj.org/article/56d942832a6e495580c49045710b22df
Publikováno v:
Foods, Vol 13, Iss 12, p 1806 (2024)
Researchers are exploring solutions to meet the growing demand for protein due to the expected increase in global population by 2050. Interest in alternative protein sources like insects has risen, driven by concerns about environmental impact and th
Externí odkaz:
https://doaj.org/article/e44b603c3c994b209f5dfb03dd4c170a
Publikováno v:
Shipin yu jixie, Vol 39, Iss 5, Pp 119-124 (2023)
Objective: This study aimed to promote the deep development of safflower seed oil. Methods: Taking sterilization rate as an index, safflower seed oil/dragon fruits juice emulsion was treated by different processing distance, voltage and time. Respons
Externí odkaz:
https://doaj.org/article/0b3e1760ecb64fbfa13d08ce1aa0bae8
Autor:
Xiaojun HU, Chunlan LI, Biaoshi WANG, Min JIANG, Meifeng CHEN, Xinyue CHEN, Wenjuan HOU, Qingyuan DONG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 11, Pp 88-94 (2023)
To explore the effects of ultra-high pressure treatment (UHP) on the quality properties of shrimp slides, the color, water holding capacity, cooking yield, gel strength, texture properties and sensory characteristics of shrimp slides were investigate
Externí odkaz:
https://doaj.org/article/47edd16e6f2d473b8f8bb06d9a6d5b3e