Zobrazeno 1 - 10
of 202
pro vyhledávání: '"Wang Xing Guo"'
Autor:
YOU Yue, ZHANG Wen-jing, XU Rui, ZHOU Yi-fang, LYU Yan-kun, ZHANG Hui, WU Gang-cheng, WANG Xing-guo
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 101-108 (2024)
The γ-linolenic acid (GLA), a polyunsaturated fatty acid with three double bonds, has attracted much attention due to its numerous biological properties. Borage, evening primrose, and blackcurrant are the primary sources of GLA, while algae and fung
Externí odkaz:
https://doaj.org/article/3a6dd6e76a5c47008a1245fbce4468b2
Autor:
HUANG Xiao-yu, LIU Yu-hong, LI Jian-ke, JIN Feng, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo
Publikováno v:
Liang you shipin ke-ji, Vol 31, Iss 6, Pp 51-59 (2023)
In order to improve the utilization of olive pomace, single-factor experiments were set up to investigate the effects of the amount of water and olive pomace addition on the quality of bread. Firstly, the basic components of olive pomace were determi
Externí odkaz:
https://doaj.org/article/f84d3666db8d421ca833634cd2897d1c
Autor:
WANG Xing, GUO Nan
Publikováno v:
Jichu yixue yu linchuang, Vol 43, Iss 5, Pp 755-761 (2023)
Objective To investigate the effects of obeticholic acid (OCA) on glucolipid metabolism in high-fat fed C57BL/6J mice. Methods After 12 weeks of high-fat diet (HFD) feeding, C57BL/6J mice were randomly divided into two groups: model group (model) and
Externí odkaz:
https://doaj.org/article/cdd946a61dd245a0a648ce9226ce9215
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 1, Pp 1-9 (2022)
How to make fried food more delicious and healthier is the goal that the field of food science is constantly pursuing. The Latest research progress(2019—2022) on the quality of fried food such as flavor, taste (texture), oil absorption and new risk
Externí odkaz:
https://doaj.org/article/3d0bd9276e0b426d80cb92465c2875d4
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 1, Pp 10-18 (2022)
The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structu
Externí odkaz:
https://doaj.org/article/46e3e1deba494eb59335afe09a5f5772
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 1, Pp 19-27 (2022)
The effects of pretreatment combined with different maturing methods (such as blanching, microwaving, etc) and different freezing methods (such as, conventional freezing and ultra-low temperature freezing) on the oil absorption of fried potato strips
Externí odkaz:
https://doaj.org/article/6059d604e839459ba86c7763e6529fc4
Autor:
XU Li-rong, CHANG Jia-rui, MEI Xue, ZHU Chen-fei, WU Gang-cheng, ZHANG Hui, JIN Qing-zhe, WANG Xing-guo
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 1, Pp 28-38 (2022)
The flavor is a decisive sensory characteristic that determines the popularity of French fries (FFs). During high-oleic rapeseed oil (RO) frying, the flavor development of FFs showed three noticeable stages including break-in (3%-8.0% of total polar
Externí odkaz:
https://doaj.org/article/8d14ec7630c648ff99c9999067d76606
Publikováno v:
Liang you shipin ke-ji, Vol 30, Iss 1, Pp 39-44 (2022)
Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point an
Externí odkaz:
https://doaj.org/article/710b915d0f214c1385278718e4964211
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Akademický článek
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