Zobrazeno 1 - 10
of 31
pro vyhledávání: '"Shuangli Xiong"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 112-119 (2024)
In order to investigate the effect of different hydrophilic polysaccharide colloids on the reduction of oil content and oil penetration of fried chicken nuggets, five hydrophilic polysaccharide colloids (carrageenan, xanthan gum, guar gum, sodium alg
Externí odkaz:
https://doaj.org/article/74a87dc48d9644c1b3a01f81c536abdc
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 167-174 (2024)
In order to improve the quality of whole wheat steamed bread, in this paper, stone-ground whole wheat flour with low-temperature and low-speed milling was selected, and the natural pigment of pumpkin flour was utilized to study the effect of the addi
Externí odkaz:
https://doaj.org/article/fce1be88734043a8a10d65e57c8b2a77
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 8, Pp 57-66 (2024)
The effects of infrared baking and microwave baking on the quality of pork tenderloin was compared by using sensory evaluation, texture, malondialdehyde, peroxide value, protein, volatile flavor substances as examination factors. The results showed t
Externí odkaz:
https://doaj.org/article/22b769b7d07b4e0294b26b730834017c
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 7, Pp 68-75 (2024)
The paper investigated the effects of different frying times and temperatures on the quality of small crispy meat. The changes in moisture content, oil content, sensory characteristics, color, thiobarbituric acid value (TBARs value), and pepsin diges
Externí odkaz:
https://doaj.org/article/d0411dce1ceb48d088d4d6898fcb9515
Optimization of Small Crispy Meat Paste Formulation by Response Surface-Principal Component Analysis
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 133-141 (2024)
In order to reduce the fat content of small crispy chicken, this experiment was conducted by adding Kudzuvine root powder to the basic formulation of small crispy chicken batter, and the quality of small crispy pork after deep-frying was tested by si
Externí odkaz:
https://doaj.org/article/8236f2c11ee44be9ac827e7639b9b66d
Autor:
Lu ZHANG, Feng LI, Jiejia ZHENG, Shuangli XIONG, Chengjian XU, Anlin LI, Dequan XIONG, Dan TANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 434-439 (2023)
Polyphenols are important active ingredients in rapeseed oil with biological activities such as antioxidant, anti-inflammatory and antibacterial. However, since crude rapeseed oil contains gums, pigments, free fatty acids and other substances that af
Externí odkaz:
https://doaj.org/article/6e3e066938684fddad0e180f300e23ac
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 228-234 (2023)
The aim of the article was to optimize the processing technology of potato flour noodles. High gluten wheat flour and potato powder were used as the main raw materials. The single factor experiment, orthogonal design experiment and entropy weight met
Externí odkaz:
https://doaj.org/article/13fd2bab87ff4eab95bbd70e5e0c5a43
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 195-202 (2023)
The effects of tea polyphenols, soy protein isolate and garlic on the quality of pork fillet were investigated. Sensory score, color value, malondialdehyde content and peroxide value were used as evaluation indexes to optimize recipe of roast pork ma
Externí odkaz:
https://doaj.org/article/0ed63f8874004f03be90b66ea8d6421f
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100821- (2023)
Lactulose is a common component in foods. However, the effect of lactulose on intestinal flora and overall metabolic levels remains unclear. Therefore, this study aims to explore the regulative role of lactulose on intestinal flora and serum metaboli
Externí odkaz:
https://doaj.org/article/18a225574b4f433fa44b265e0ac1f220
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 3, Pp 102-107 (2023)
In order to improve the quality of dried noodles, the effect of different salt additions on the pasting and farinograph properties of stone milled whole wheat flour, dough color, cooking, sensory, texture properties and antioxidant activity of noodle
Externí odkaz:
https://doaj.org/article/b527b92cd37e4fceb21068902e4e2f6f