Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Rongxue SUN"'
Autor:
Feihong JIA, Ning JIANG, Huijing YANG, Qianyuan LIU, Rongxue SUN, Cheng WANG, Qianqian JI, Yanhong MA, Yu WANG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 190-199 (2024)
To achieve efficient chitosan oligosaccharide preparation, chitosan oligosaccharide was prepared from chitosan through a pre-ultrasound-microwave assisted composite enzymatic method. The enzymatic hydrolysis process conditions were optimized using re
Externí odkaz:
https://doaj.org/article/f00910c055fb4c21b7e19a545903ae1b
Publikováno v:
Food Production, Processing and Nutrition, Vol 4, Iss 1, Pp 1-14 (2022)
Abstract To explore the damage mechanisms of freeze-thaw cycles on cooked crayfish in frozen storage, changes in the physicochemical properties and structure of cooked crayfish during the freeze-thaw cycles were investigated. The physicochemical prop
Externí odkaz:
https://doaj.org/article/c27ef8107f3f4d92839758f4abe8e032
Autor:
Rongxue Sun, Weicheng Xu, Lingming Xiong, Ning Jiang, Jiangyue Xia, Yongzhi Zhu, Cheng Wang, Qianyuan Liu, Yanhong Ma, Haibo Luo
Publikováno v:
Ultrasonics Sonochemistry, Vol 98, Iss , Pp 106517- (2023)
In this study, a decontamination technology combining ultrasound (US) and plasma-activated water (PAW) was developed to better preserve crayfish. First, the decontamination efficacy of US, PAW and their combinations (UP) on crayfish was quantified af
Externí odkaz:
https://doaj.org/article/e87a7028adf142b9b1fcfae0fee32635
Autor:
Jiangyue Xia, Ning Jiang, Bin Zhang, Rongxue Sun, Yongzhi Zhu, Weicheng Xu, Cheng Wang, Qianyuan Liu, Yanhong Ma
Publikováno v:
Foods, Vol 12, Iss 16, p 3006 (2023)
This study investigated changes in the microbial compositions of crayfish tails during storage at 4 °C (for 0–12 days) as measured using high-throughput sequencing (HTS). The specific spoilage organisms (SSOs) in the crayfish tails were isolated u
Externí odkaz:
https://doaj.org/article/3afa63857a3d4a10ae7fb3f1ffb574ab
Autor:
Qiang Zhang, Qihang Bu, Jiangyue Xia, Rongxue Sun, Dajing Li, Haibo Luo, Ning Jiang, Cheng Wang
Publikováno v:
Nanomaterials, Vol 13, Iss 7, p 1220 (2023)
The purpose of this study is to obtain a bio-based coating with good functional activity and self-healing ability, demonstrating its potential in food, materials, and other application fields. Plastic coatings can cause serious environmental pollutio
Externí odkaz:
https://doaj.org/article/5a427faacc7441d2b303c5ee7a4dd484
Publikováno v:
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Combined preservation methods have awakened a growing interest in low-acid pasteurized sauces under ambient storage, aiming to produce more 'natural' foods with enhanced microbial stability. However, limited information and predictive models are avai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c1578d13420d18b10c5229d22154b154
https://pubmed.ncbi.nlm.nih.gov/35816958
https://pubmed.ncbi.nlm.nih.gov/35816958
Publikováno v:
International Journal of Food Microbiology. 360:109419
The application of minimal processing technologies has led to increased spoilage incidents in low-acid pasteurized sauces due to the outgrowth of acid-tolerant spore-forming spoilage bacteria (ATSSB). Controlling the germination and subsequent growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32054ca6ae0af5a10e696d94338fcb87
https://doi.org/10.1016/j.ijfoodmicro.2021.109419
https://doi.org/10.1016/j.ijfoodmicro.2021.109419