Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Shuzheng Fang"'
Publikováno v:
Cell & Bioscience, Vol 13, Iss 1, Pp 1-11 (2023)
Abstract The prevalence of obesity is rapidly increasing worldwide, while the development of effective obesity therapies lags behind. Although new therapeutic targets to alleviate obesity are identified every day, and drug efficacy is improving, adve
Externí odkaz:
https://doaj.org/article/2c96b801a3f84459b9e80a5b9f593ca9
Publikováno v:
Frontiers in Endocrinology, Vol 14 (2023)
Chronic inflammation and fibrosis are significant factors in the pathogenesis of metabolic-associated fatty liver disease (MAFLD). In this study, we conducted a bibliometric analysis of publications on inflammation and fibrogenesis in MAFLD, with a f
Externí odkaz:
https://doaj.org/article/3d20c0dc297c48d9a3069cb1c1d2823b
Publikováno v:
Foods, Vol 11, Iss 14, p 2070 (2022)
Food additives play an important role in the food supply, and it has been a food safety topic of great concern to the public. There has been no systematic research on Chinese consumers’ concerns, attitudes, feelings, or opinions on supervision and
Externí odkaz:
https://doaj.org/article/3830852bf3eb4d139f23578da2cbcf38
Publikováno v:
International Journal of Food Science & Technology. 45:2463-2469
Summary Drying characteristics of whole fruit Chinese jujube was studied as distinct from fruit slices. Shrinkage, density, vitamin C, colour and rehydration of Chinese jujube were measured in microwave drying at power level of 1.2, 1.67 and 2.5 W/g
Publikováno v:
International Journal of Food Science & Technology. 44:1818-1824
Chinese jujube fruits were dried at 50, 60 and 70 °C in an electric heat blast dryer. Verma model was superior to the others for explaining change of moisture ratio in Chinese jujube by comparing thirteen commonly used mathematical models, suggested
Publikováno v:
International Journal of Food Science & Technology. 44:1415-1421
Summary Drying characteristics of whole fruit was studied as distinct from fruit slices. Taking Chinese jujube as an example, shrinkage, density, vitamin C, colour and rehydration of whole fruit were measured in hot-air drying at 50, 60 and 70 °C. U
Publikováno v:
International Journal of Food Science & Technology; Sep2009, Vol. 44 Issue 9, p1818-1824, 7p, 2 Charts, 4 Graphs
Publikováno v:
International Journal of Food Science & Technology; Jul2009, Vol. 44 Issue 7, p1415-1421, 7p, 5 Charts, 4 Graphs