Zobrazeno 1 - 10
of 27
pro vyhledávání: '"Sumin GAO"'
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3433-3442 (2024)
Abstract As a byproduct of manufacturing soybeans, okara is high in dietary fiber, protein, and fats, and it contains all of the essential amino acids. Wheat, the primary ingredient in noodles, will lose nutrients during manufacturing, creating an im
Externí odkaz:
https://doaj.org/article/14197d1053ff4fd3ba8ea64de3d000d4
Autor:
Chuanming HUAN, Hua LI, Hengpeng WANG, Peng WU, Zhicheng XU, Sumin GAO, Anqi XU, Danxuan WU, Huan ZHANG, Xiangren MENG
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 245-254 (2024)
In order to clarify the quality differences of existing commercially available stewed pork ball products, this study comprehensively analyzed the quality traits of commercially available stewed pork ball of six different brands (A1-Mouth Edge, A2-Wut
Externí odkaz:
https://doaj.org/article/795b73b739e541b0900ec9331d1efe22
Autor:
Xiangren MENG, Zongzhen LIU, Peng WU, Zhicheng XU, Hengpeng WANG, Ziwu GAO, Danxuan WU, Sumin GAO, Huan ZHANG, Taili ZHANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 9, Pp 104-110 (2023)
To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marinat
Externí odkaz:
https://doaj.org/article/6bf36dbb133d455191845e557362a473
Autor:
Ruoyuan XU, Jiyuan XUE, Min WANG, Xucui ZHAO, Hui SHEN, Sumin GAO, Xiangren MENG, Hengpeng WANG
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 77-87 (2023)
The study investigated the effects of different heating treatments like conventional stewing, microwave and ultrasonic assisted stewing on the quality characteristics of beef. The moisture content, water holding capacity, shear force, texture propert
Externí odkaz:
https://doaj.org/article/40e8c29d82de444a9d9b239bef435cc9
Publikováno v:
Foods, Vol 12, Iss 17, p 3266 (2023)
Post-mortem aging could enhance the unique flavors of beef via several biochemical pathways. The microbiota is one of the important factors in the flavor development of aging beef, but their potential relationship has rarely been studied. This study
Externí odkaz:
https://doaj.org/article/fb272556fbe44625bd09e277970d6819
Publikováno v:
Kidney & Blood Pressure Research, Pp 1-9 (2021)
Introduction/Aims: Hydrogen sulfide (H2S) is considered to be the third most important endogenous gasotransmitter in organisms. GYY4137 is a long-acting donor for H2S, a gas transmitter that has been shown to prevent multi-organ damage in animal stud
Externí odkaz:
https://doaj.org/article/307a99c2d0424fb48d22a52cb7478a93
Autor:
Hengpeng Wang, Ziwu Gao, Xiuyun Guo, Sumin Gao, Danxuan Wu, Zongzhen Liu, Peng Wu, Zhicheng Xu, Xiaobo Zou, Xiangren Meng
Publikováno v:
Foods, Vol 11, Iss 15, p 2251 (2022)
The present study investigated the effects of ultrasound (28 kHz, 60 W at 71 °C for 37 min) combined with sous-vide cooking (at 71 °C for 40, 60, 80, 100, 120 min) on the textural quality, water distribution, and protein characteristics of spiced b
Externí odkaz:
https://doaj.org/article/ec2ff8fbfd6d475a9dca56e1e9b2e124
Autor:
Sumin Gao, Leyun Zhan, Zhengchao Yang, Ruili Shi, Haobo Li, Zhengyuan Xia, Shiying Yuan, Qing-ping Wu, Tingting Wang, Shanglong Yao
Publikováno v:
Cellular Physiology and Biochemistry, Vol 43, Iss 3, Pp 1140-1151 (2017)
Background: This study aimed to evaluate the protective effect and mechanisms of remote limb ischaemic postconditioning (RIPostC) against myocardial ischaemia/reperfusion (IR) injury. Methods: Male mice underwent 45 min of coronary artery occlusion f
Externí odkaz:
https://doaj.org/article/91af05bde79d44d58fd088581bee7aa7
Autor:
Hengpeng Wang, Yinlan Wang, Danxuan Wu, Sumin Gao, Songsong Jiang, Hailian Tang, Guanhua Lv, Xiaobo Zou, Xiangren Meng
Publikováno v:
International Journal of Food Science & Technology. 57:5954-5965
Autor:
null Hengpeng Wang, null Yinlan Wang, null Danxuan Wu, null Sumin Gao, null Songsong Jiang, null Hailian Tang, null Guanhua Lv, null Zou Xiaobo, null Xiangren Meng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb0cab7443e90b6f85d17dbf36dcb374
https://doi.org/10.1111/ijfs.15930/v2/response1
https://doi.org/10.1111/ijfs.15930/v2/response1