Zobrazeno 1 - 10
of 274
pro vyhledávání: '"Ren Yuan-yuan"'
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 3, Pp 48-54 (2023)
At present, in the industrial production process of corn starch sugar, there are some problems in the saccharification reaction stage, such as low initial starch milk concentration, long reaction time, poor enzymatic hydrolysis effect, low yield of f
Externí odkaz:
https://doaj.org/article/a9d4119e779b4c82b5a1324a0f0a37d4
Publikováno v:
Shipin yu jixie, Vol 38, Iss 8, Pp 28-33 (2022)
Objective: In this study, the effects of exogenous additives on gel properties of myofibrillar protein were explored to improve the property of surimi from fresh-water fish. Methods: The myofibrillar protein of loach was mixed with various contents o
Externí odkaz:
https://doaj.org/article/334ec78f75ae4b8eb8ed3ccaa15e9f56
Publikováno v:
Shipin yu jixie, Vol 38, Iss 5, Pp 87-93 (2022)
Objective: In order to develop composite edible film with excellent performance, the effects of different types of polysaccharides on collagen edible film's properties were evaluated with collagen from loach skin being the basic raw material. Methods
Externí odkaz:
https://doaj.org/article/d6b92e79e27749fa81ac2262719b2d03
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 5, Pp 138-144 (2021)
This study takes tartary buckwheat, highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder. The premixed powder is blended as the following proportion: 40% plain flour, 30% tartary buckwheat, 10
Externí odkaz:
https://doaj.org/article/624e75452c864652b7fc332c4d8d49db
Research on Hot-air Drying Characteristics and Kinetics of Non-fried Extruded Potato Instant Noodles
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 2, Pp 135-142 (2021)
In order to improving the drying property and quality of non - fried extruded potato instant noodles,the drying characteristics of non-fried extruded instant noodles with diametral of 0.7 mm,1mm and 1.2 mm under the conditions of 40 ℃,50 ℃,60 ℃
Externí odkaz:
https://doaj.org/article/f905378dbb3e4bdfb1defda080e94582
Autor:
ZHANG Xing-can, LIU Jian, YANG Jian, HUA Miao-miao, REN Yuan-yuan, WU Miao, ZOU yu, KANG Jian-ping
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 1, Pp 62-70 (2021)
In order to study the influence of the two-stage extrusion process on the quality of instant rice noodle, the key parameters of the two-stage extrusion process including: the first and second stage extruder barrel temperature, the first and second st
Externí odkaz:
https://doaj.org/article/7694d8a9f04a477ea22eccb6c1fa7342
Publikováno v:
Liang you shipin ke-ji, Vol 28, Iss 1, Pp 58-62 (2020)
Green processing technology has wide prospects in rapeseed industry.The research progress of process technologies including microwave, pulsed electric field, shelling, cold pressing, enzymatic hydrolysis,supercritical CO2 extraction, low temperature
Externí odkaz:
https://doaj.org/article/228471f25e134f06896512ecd126adf6
Publikováno v:
In Food Research International December 2024 197 Part 1
Publikováno v:
In Food Chemistry 30 November 2024 459
Publikováno v:
In Process Biochemistry October 2024 145:104-112