Zobrazeno 1 - 10
of 387
pro vyhledávání: '"Texture characteristics"'
Publikováno v:
Shipin yu jixie, Vol 40, Iss 7, Pp 17-23 (2024)
[Objective] This study aimed to study the effect of thermal ultrasound on the physicochemical properties of mung bean milk liquid and the quality of yuba. [Methods] Using mung bean as raw material, mung bean slurry was treated with different thermal
Externí odkaz:
https://doaj.org/article/192c6ecaae244a26af2499b61ed69ae8
Autor:
Beibei WANG, Yongshun ZHANG, Hongtao GUO, Xiaodong SUN, Xianqing HUANG, Lin CHENG, Ge BAI, Yan MA
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 18, Pp 72-79 (2024)
To investigate the effects of different amounts of flaxseed powder on the quality and digestive characteristics of noodles, flaxseed powder (0~15%) was added to wheat flour to investigate the changes in the appearance, texture, cooking, sensory, and
Externí odkaz:
https://doaj.org/article/c009234068044420947fd74514f47d2e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 37-44 (2023)
In this work, the ''sijibao'' peanut butter stabilized by the hydrogenated vegetable oil, a peanut butter with spread-ability widely recognized by consumers, was used as the reference. Then sensory evaluation about spread-ability, rheological propert
Externí odkaz:
https://doaj.org/article/20d0a7b1a1e34c5b9acb0af4a3b60a5d
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 22, Pp 233-240 (2023)
To explore the development value of different freshwater fish productions of prefabricated grilled fish and realize the diversified development of prefabricated grilled fish categories, an analysis was hereby carried out on the nutritional and textur
Externí odkaz:
https://doaj.org/article/549a31074be24a3b90627fba878486bd
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 180-189 (2023)
The effects of whole egg powder, cake oil and sugar additive amount on the specific volume, texture characteristics and sensory scores of the cake were evaluated using single factor experiment. Based on the single factor experiment, response surface
Externí odkaz:
https://doaj.org/article/5ab38ee2ce4847a689799a96f2b93880
Autor:
Tianfa Guo, Qianqian Qiu, Chuanjiang Zhang, Xiangyu Li, Minjuan Lin, Cuiyun Wu, Shuangquan Jing, Xingang Li, Zhenlei Wang
Publikováno v:
Horticulturae, Vol 10, Iss 8, p 864 (2024)
A superior cultivar of dried jujube in China is ‘Huizao’ (HZ) jujube. Nonetheless, detailed evaluations of the texture quality of HZ fruit have been the subject of few studies. Texture is a significant indicator of the sensory and processed quali
Externí odkaz:
https://doaj.org/article/c28bec2ae26a43899105c15ebc7162a2
Publikováno v:
Foods, Vol 13, Iss 13, p 2120 (2024)
The mixed yogurt was fermented from Cow–Soy milk and modified by transglutaminase (TG). The effects of mixed milk and TG on the quality characteristics of mixed yogurt were investigated by texture characteristics, rheology (rheometer) and structure
Externí odkaz:
https://doaj.org/article/1ee121e3fbef460f9c233de96b73b9a0
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 18, Pp 115-122 (2023)
Fermented dried noodles are a popular nutritional noodle flour product in current market. Wheat bran dietary fiber (WBDF) can improve the nutritional value of fermented dried noodles, but also affect the quality characteristics of fermented dried noo
Externí odkaz:
https://doaj.org/article/79a7774921ca4471b5403347949fc2a9
Publikováno v:
Zhongguo youzhi, Vol 49, Iss 2, Pp 75-81,113 (2024)
旨在通过改变油脂来提升广式月饼的品质，以市售压榨一级花生油（PO，高温压榨）、市售压榨精制高油酸花生油 (HO，高温压榨)、低温压榨高油酸花生油（RO，经脱胶处理）、低温压榨高油
Externí odkaz:
https://doaj.org/article/3870ffdb421c4da597ac7566fa9d5b09
Autor:
Wenjun YE, Liping WANG, Guodong YE, Wangyang SHEN, Bin TAN, Xiaoning LI, Yanxiang LIU, Kun GAO, Xiaohong TIAN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 10, Pp 20-26 (2023)
To compare steamed bread quality of different modified bran whole wheat flour, wheat bran was modified by atmospheric steam, superheated steam, microwave, extrusion, enzymolysis hydrolysis (xylanase) and fermentation (yeast). The modified bran was ba
Externí odkaz:
https://doaj.org/article/e85d98a9cdea4edba9d122f7e0b91362