Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Rei-Chu CHANG"'
Publikováno v:
Czech Journal of Food Sciences, Vol 33, Iss 2, Pp 180-185 (2015)
Lemon fiber (LF) was extracted from lemon pomace and incorporated into bread. The results showed that the hardness of bread increased with the increase of LF substitution (0-9%), but the cohesiveness, springiness, and specific volume decreased with t
Externí odkaz:
https://doaj.org/article/bf88c604d5004d64b9dec6ebad2d6c83
Publikováno v:
Journal of Texture Studies. 45:367-376
Calamondin fiber (CF) was extracted and incorporated into dough and steamed bread. Results showed that the substitution of wheat flour by CF resulted in a stiffer and less extensible dough. Both Peleg–Normand and Wiechert models fitted well to the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6cdcaa279d2b4005983a8d367af89800
https://doi.org/10.1111/jtxs.12087
https://doi.org/10.1111/jtxs.12087
Autor:
Rei-Chu Chang1, Jyi-Faa Hwang2, Der-Feng Dent3, Pao-Chuan Hsieh3, Ming-Chung Cheng3 260008@mail.ttl.com.tw
Publikováno v:
Taiwanese Journal of Agricultural Chemistry & Food Science. Jun2012, Vol. 50 Issue 3, p132-143. 12p.
Publikováno v:
Journal of Food Processing and Preservation. 37:371-379
Antioxidant activities, color and sensory properties of dried Angelica sinensis (AS) leaves were studied. The dried leaves were extracted with three solvents. Extract yields and total phenolic contents by hot water (HW) and ethanol (EtOH) were obviou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c68078e0ff5767a24cd87d6de49200b
https://doi.org/10.1111/j.1745-4549.2011.00657.x
https://doi.org/10.1111/j.1745-4549.2011.00657.x
Publikováno v:
Applied biochemistry and biotechnology. 163(6)
A starch-utilizing, yeast-like fusant was successfully created from fused protoplasts of Schizosaccharomyces pombe and Monascus anka, and the feasibility of using this fusant as a new strain for alcoholic beverage development was reported. The new fu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da8d1f8aa47eae06409afb92f98bae45
https://pubmed.ncbi.nlm.nih.gov/20821071
https://pubmed.ncbi.nlm.nih.gov/20821071
Autor:
Rei-Chu Chang, Andi Shau-mei Ou
Publikováno v:
Vinegars of the World ISBN: 9788847008656
Vinegar has been used as a seasoning in cooking since ancient times. However, recent research has shown that, in addition to its well-known anti-bacterial activity, vinegar (when consumed as a drink) confers considerable health benefits, including lo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2e53013d9cb21581cf5240db7fab355
https://doi.org/10.1007/978-88-470-0866-3_14
https://doi.org/10.1007/978-88-470-0866-3_14
Autor:
Rei-Chu Chang, 張瑞珠
95
This research inspected the fruit vinegar products acquired from local commercial market for their label content, price, physicochemical properties and antioxidant ability to understand the production methods and the quality of fruit vinegar
This research inspected the fruit vinegar products acquired from local commercial market for their label content, price, physicochemical properties and antioxidant ability to understand the production methods and the quality of fruit vinegar
Externí odkaz:
http://ndltd.ncl.edu.tw/handle/12556687680010396470
Autor:
Rei-Chu, Chang
Thesis (Ph.D.)--National ChungHsing University Department of Food Science and Biotechnology
Non-Latin script record. Includes bibliographical references
Non-Latin script record. Includes bibliographical references
Publikováno v:
Applied Biochemistry & Biotechnology; Mar2011, Vol. 163 Issue 6, p693-706, 14p, 1 Color Photograph, 3 Charts, 4 Graphs
Publikováno v:
Journal of Texture Studies. Oct2014, Vol. 45 Issue 5, p367-376. 10p.