Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Shengming ZHAO"'
Autor:
Shengming Zhao, Yu Liu, Liu Yang, Yanyan Zhao, Mingming Zhu, Hui Wang, Zhuangli Kang, Hanjun Ma
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101341- (2024)
In this study, the improvement mechanism of low-frequency alternating magnetic field (LF-AMF, 5 mT, 3 h) combined with calcium chloride (CaCl2, 0–100 mM) on the gel characteristics of low-salt myofibrillar protein (MP) was investigated. LF-AMF comb
Externí odkaz:
https://doaj.org/article/92dbe8a86a124a5f89c4c7aa4f486f66
Autor:
Jingru WANG, Hongju HE, Yadong ZHU, Hui WANG, Hanjun MA, Fusheng CHEN, Shengming ZHAO, Haijuan NAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 14, Pp 312-317 (2023)
Near-infrared hyperspectral imaging combined with partial least regression (PLSR) models for rapid and non-destructive detection of beef adulterated with pea protein was investigated. The adulteration samples were prepared by mixing pea protein into
Externí odkaz:
https://doaj.org/article/adde6a90e3f945ec8605abf3fff6c855
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 480-489 (2023)
As the main active component in ginseng, ginsenoside is widely used in food and medicine. Ginsenosides have different properties and functions due to their different chemical structures. The content of rare ginsenosides with high activity is very low
Externí odkaz:
https://doaj.org/article/b66063eee26f4d55800c93ffe97322a0
Autor:
Xiaorui YUAN, Heyu CHEN, Yu LIU, Qinghang WU, Liu YANG, Yanyan ZHAO, Haixu ZHOU, Mingming ZHU, Ziran CAI, Shengming ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 13, Pp 190-197 (2022)
Taking quinoa as the raw material, NaOH solution was used as solvent, ultrasonic-assisted thermo-alkaline technology was used to extract soluble protein from quinoa. The extraction temperature, extracting time, extraction solid-liquid ratio and ultra
Externí odkaz:
https://doaj.org/article/0351d05f00ba4e6f8cf8f1d41e8641eb
Autor:
Wu Qinghang, Chengcheng Zhang, Jianming Zhang, Xiaoting Xin, Ting Li, Chengyun He, Shengming Zhao, Daqun Liu
Publikováno v:
Current Research in Food Science, Vol 6, Iss , Pp 100493- (2023)
Vegetables from the Brassica species are excellent sources of glucosinolates (GLSs), the precursors of health-promoting isothiocyanates (ITCs). Fermentation enhances the biotransformation of GLSs into potential bioactive ITCs. To explore the biotrans
Externí odkaz:
https://doaj.org/article/6db83b612aaf413e89bfaf4dea8895e5
Autor:
Shengming Zhao, Zhao Li, Yu Liu, Yanan Zhao, Xiaorui Yuan, Zhuangli Kang, Mingming Zhu, Hanjun Ma
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100320- (2022)
The effect of high-pressure processing (100–4 00 MPa) on conformation, water distribution, and gel characteristics of reduced-sodium (0.3 M NaCl) myofibrillar protein containing 0.15% Artemisia sphaerocephala Krasch gum (AG) was investigated. The a
Externí odkaz:
https://doaj.org/article/0e8cf2327d2d4c36be43ce3a6a875c44
Autor:
Shengming Zhao, Ningning Li, Zhao Li, Hongju He, Yanyan Zhao, Mingming Zhu, Zhengrong Wang, Zhuangli Kang, Hanjun Ma
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1047-1063 (2019)
The objective of this study was to evaluate pathogenic and spoilage bacteria counts, physicochemical properties of fresh chilled pork treated with chitosan, nisin, and tea polyphenols along with their combination during storage at 4°C for 11 days. T
Externí odkaz:
https://doaj.org/article/2c96b27e84b04b9aadabd0ca8aa7c550
Publikováno v:
International Journal of Food Science & Technology. 57:5917-5930
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23a1b218575307475bbd33e668719924
https://doi.org/10.1111/ijfs.15917
https://doi.org/10.1111/ijfs.15917
Autor:
Yu Liu, Liu Yang, Shengming Zhao, Yanyan Zhao, Zhuangli Kang, Mingming Zhu, Hongju He, Hanjun Ma
Publikováno v:
Journal of Texture Studies.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6f61fde9091c75d74f621847db2f6b3c
https://doi.org/10.1111/jtxs.12746
https://doi.org/10.1111/jtxs.12746
Publikováno v:
Meat Science. 202:109215
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a202cbe3e368c802c3bd872a1b5c87d1
https://doi.org/10.1016/j.meatsci.2023.109215
https://doi.org/10.1016/j.meatsci.2023.109215