Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Shihua Xin"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 176-181 (2023)
In order to enrich potato staple products and improve the sensory quality of scones, the rheological properties of mixed dough of potato flour and wheat flour were studied. With sensory score and texture characteristics as evaluation indexes, the for
Externí odkaz:
https://doaj.org/article/159a033562794d8da5fa7f29646e1273
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 246-254 (2022)
The polyphenol compounds in red jujube were extracted by ultrasonic-assisted extraction process. The methanol concentration, ultrasonic time, ultrasonic temperature and solid-liquid ratio were selected to conduct the single factor experiments. On thi
Externí odkaz:
https://doaj.org/article/84ab30a9cf2a41d788903c73b66b0e7d
Autor:
Haitian Fang, Xiuxiu Yin, Jiequn He, Shihua Xin, Huiling Zhang, Xingqian Ye, Yunyun Yang, Jinhu Tian
Publikováno v:
Food Chemistry: X, Vol 14, Iss , Pp 100339- (2022)
In order to investigate the effect of different cooking methods on the phytochemicals and antioxidant activities of potato from different varieties, three varieties of potatoes were cooked with seven domestic methods. The contents of total phenolic,
Externí odkaz:
https://doaj.org/article/9f0eb4c3e355434c9d91207ea8934820
Publikováno v:
Fermentation, Vol 8, Iss 2, p 54 (2022)
Red jujube (Ziziphus jujuba Mill.) is an important fruit that has the concomitant function of both medicine and food. It has been proven to be rich in various bioactive components. In the present study, jujube juice was fermented by Lactobacillus pla
Externí odkaz:
https://doaj.org/article/74ba68dfcd6846ba8a5f7277a65a9fae