Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Shanhu TANG"'
Autor:
Binxu LIAO, Shanhu TANG, Sining LI, Zhuoling LUO, Haidong ZHOU, Yuan MA, Qiaoyan LI, Lamei CHEN, Kun PAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 104-110 (2023)
In this research, Lactobacillus plantarum microcapsules were prepared by endogenous emulsification and microcapsule spheres were prepared by extrusion. The effects of four wall materials, which were sodium alginate, xanthan gum, gellan gum, and pecti
Externí odkaz:
https://doaj.org/article/f4a803b3fd3b468a80fd78f253260165
Autor:
Kun PAN, Hanshuanglu CHEN, Haidong ZHOU, Binxu LIAO, Qiaoyan LI, Shanhu TANG, Sining LI, Liang LIU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 181-192 (2023)
To evaluate the effects of different starter cultures and different fermentation substrates on the quality of fermented milk, the samples were prepared with Bifidobacterium animalis subsp. lactis (Ba) in co-cultures with traditional yogurt starter cu
Externí odkaz:
https://doaj.org/article/c45b1778cc7c46458d4e95800c639e81
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 6, Pp 351-360 (2023)
To investigate the effect of high-pressure processing (HPP) on the quality of yak meat, yak meat was processed under pressure at 200, 400, and 600 MPa for 480 seconds, respectively, and the sensory, pH, microorganism, color, protein, and lipid oxidat
Externí odkaz:
https://doaj.org/article/fa4e90ab2f514e96b4b4f53bcc082f89
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 347-355 (2023)
The objective of this study was to investigate the effect of Rosa roxburghii Tratt aqueous extract (RRTAE) on protein and lipid oxidation of minced yak meat during storage. Compared with the blank control and positive control of 0.02% butylated hydro
Externí odkaz:
https://doaj.org/article/48c8bd917a35409592a0c76c38c5a71d
Publikováno v:
Foods, Vol 11, Iss 19, p 3062 (2022)
The impacts of natural antioxidants, including ferulic acid, diallyl sulfide, α-tocopherol, and rutin, at a level of 0.2 g/kg on lipid and protein oxidation of minced yak meat in a hydroxyl-radical-generating system were investigated, and the effect
Externí odkaz:
https://doaj.org/article/2812716f650a47658c1557eab7f09cb8
Publikováno v:
Journal of Applied Animal Research, Vol 47, Iss 1, Pp 262-272 (2019)
The effects of microwave cooking on the changes of physical properties, protein denaturation, microstructure and volatiles of yak meat were investigated. Various microwave power settings were used for cooking the yak longissimus meats, and SDS-PAGE,
Externí odkaz:
https://doaj.org/article/bf509044015e48ecb1dd1087325966cb
Publikováno v:
Foods, Vol 11, Iss 16, p 2406 (2022)
The objective of this study was to investigate the potential application of a mixed-mode solar dryer to Qula dehydration in the Qinghai-Tibet Plateau of China. A three-factor five-level central composite rotatable design (CCD) of the response surface
Externí odkaz:
https://doaj.org/article/d054d11410714f4a9c803e03330fa08c
Publikováno v:
Molecules, Vol 24, Iss 20, p 3699 (2019)
Proteolysis in fermented milk, a complex and dynamic process, depends on the starter cultures used. This study aimed to evaluate the influence of Lactobacillus plantarum or Bifidobacterium animalis subsp. lactis, or both, co-fermented with Streptococ
Externí odkaz:
https://doaj.org/article/3d85f20011af4d4a9760dc1c41a11962
Publikováno v:
Journal of Dairy Science. 104:8493-8505
In this study, the microbial interactions among cocultures of Streptococcus thermophilus (St) with potential probiotics of Bifidobacterium animalis ssp. lactis (Ba) and Lactiplantibacillus plantarum (Lp) in fermented milk were investigated during a s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9eea5fb8e49ab9d9d1320fde85dfc534
https://doi.org/10.3168/jds.2021-20270
https://doi.org/10.3168/jds.2021-20270
Publikováno v:
Journal of Dairy Science. 103:1120-1130
This study investigated the effects of Lactobacillus plantarum (Lp) and Bifidobacterium animalis ssp. lactis (Ba) in co-cultures with Streptococcus thermophilus (St) on changes in the acidification profile, proteolytic activity, peptide production, i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7c22fa6edf31fb3e3dab16a97f29ad46
https://doi.org/10.3168/jds.2019-17165
https://doi.org/10.3168/jds.2019-17165