Zobrazeno 1 - 10
of 36 551
pro vyhledávání: '"Rheological Properties"'
Autor:
Kaiyang MA, Xinzhong HU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 184-191 (2024)
To further expand the variety of oat milk products and develop an oat plant-based yogurt (OPY) without animal ingredients, this study used whole oat flour as raw material to prepare oat milk through enzymatic hydrolysis, inoculated with commercial fe
Externí odkaz:
https://doaj.org/article/745e46223ca446de886a7230e81ecfdd
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 128-137 (2024)
Walnut kernels, selected as the raw material, underwent hydrolysis with protein-glutaminase (PG) following pulping. This process laid the foundation for producing set-type walnut yogurt, involving steps such as blending, homogenization, sterilization
Externí odkaz:
https://doaj.org/article/cc0cccf073bf41bea9518227e038f149
Autor:
Jian Zhang, Xuejie Li, Xiujuan Ren, Yanxia An, Xiaoyan Song, Yang Zhao, Yaqing Wen, Weifeng Zhang
Publikováno v:
Grain & Oil Science and Technology, Vol 7, Iss 3, Pp 177-185 (2024)
Fresh wet noodles (FWN) are popular staple foods due to its unique chewy texture and favorable taste. However, the development of FWN is limited by its short shelf life and high browning rate. It has been found that the quantity of original microorga
Externí odkaz:
https://doaj.org/article/1c3c4492b31e4998a29bb4fb9b0be3be
Publikováno v:
Shipin Kexue, Vol 45, Iss 15, Pp 178-185 (2024)
This study comparatively analyzed the effects of water bath (WB) and ultrasonic-assisted water bath (UWB) extraction at different pH conditions on the extraction kinetics, gelling properties, rheological properties, and structural properties of grass
Externí odkaz:
https://doaj.org/article/1b0503663f7743d09c040411a6986e71
Autor:
Xiaojiang WU, Jingnan XIAO, Linfang LI, Jianxin CHAI, Yajing CAO, Meiqi DONG, Xin JIA, Xingyu GUO, Ruonan LI, Jianguo XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 144-151 (2024)
Heat moisture treatment (HMT) is a widely used method for starch modification due to its safe, green, environmentally friendly, and efficient characteristics. In this study, quinoa starch was modified by HMT with varying moisture contents (20%, 25%,
Externí odkaz:
https://doaj.org/article/49b759e0bc3f433eb5decc90bd383cbe
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 220-228 (2024)
This study was conducted to evaluate the effect of low-frequency alternating magnetic field assisted freezing (LF-MFF, –18 ℃) for different periods (12, 24, 36 and 48 h) on the quality of pork using fresh meat and conventional refrigerator freezi
Externí odkaz:
https://doaj.org/article/3f98f661390e48078f039c499f6eee0b
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 4, Pp 145-151 (2024)
The purpose of this research was to determine wheat quality characteristics of individual flour flow in low-temperature flour system, which could provide reference and basis for the production of different special wheat flour. In this study, 12 flour
Externí odkaz:
https://doaj.org/article/1df74871a1274bf591794907397a327f
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 7, Pp 5147-5161 (2024)
Abstract This study investigated the possibility of using amaranth protein isolate (API) as a plant‐based substitute for egg yolk (EY) in the preparation of low‐fat mayonnaise (LFM). The alkali extraction/acidic precipitation method was used to i
Externí odkaz:
https://doaj.org/article/0bf74058b23d4c93a101d4d9f4ae779e
Publikováno v:
Journal of Traditional Chinese Medical Sciences, Vol 11, Iss 3, Pp 340-350 (2024)
Objective: To determine the main components of Astragalus membranaceus (Fisch.) Bge (A. membranaceus, Huang Qi), Astragaloside IV (AIV) and Astragalus polysaccharides (AP), to characterize their properties, evaluate their in vivo efficacy, and to ana
Externí odkaz:
https://doaj.org/article/025f576f73db4bb78e5179887cdaa1a2
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 106-113 (2024)
The food concept of "healthy low-fat" had attracted significant public attention in recent years. Oxidized konjac glucomannan (OKGM) was introduced as a fat replacer to address the issue of low gel strength in low-fat yoghurt. The effects of differen
Externí odkaz:
https://doaj.org/article/bcddf9932f3d45d6bb52a679c87f3d9d