Zobrazeno 1 - 10
of 261
pro vyhledávání: '"Weibiao, Zhou"'
Autor:
Antonio Derossi, Charles Spence, Maria G. Corradini, Mario Jekle, Ahmed Raouf Fahmy, Rossella Caporizzi, Sakamon Devahastin, Jeyan Arthur Moses, Alain Le-Bail, Weibiao Zhou, Min Zhang, Bhesh Bhandari, Carla Severini
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-10 (2024)
Abstract The emerging world of 3D food printing is reviewed. Its role in food manufacturing, including benefits and impacts, underemphasized gastrophysical aspects, and limitations are discussed. Foods can be digitally designed and physically prepare
Externí odkaz:
https://doaj.org/article/d54e5692033544f7a1d462061433d590
Publikováno v:
Advanced Science, Vol 11, Iss 38, Pp n/a-n/a (2024)
Abstract This review highlights the development of plant proteins from a wide variety of sources, as most of the research and development efforts to date have been limited to a few sources including soy, chickpea, wheat, and pea. The native structure
Externí odkaz:
https://doaj.org/article/005942e2f6d34b32a991d120665071e3
Autor:
Mohammad Affan Baig, Hussein Mostafa, Nilushni Sivapragasam, Raouf Aslam, Weibiao Zhou, Sajid Maqsood
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
IntroductionThe structuring of plant-based meat alternatives is a complex process which is highly dependent on qualitative and quantitative proportion of different ingredients. In the present study, starch, protein, and oil concentrations were optimi
Externí odkaz:
https://doaj.org/article/999c1e7ed6da4706a26b3e1435ac8f18
Autor:
Priyatharshini Murugan, Wee Swan Yap, Hariharan Ezhilarasu, Ratima Suntornnond, Quang Bach Le, Satnam Singh, Jasmine Si Han Seah, Pei Leng Tan, Weibiao Zhou, Lay Poh Tan, Deepak Choudhury
Publikováno v:
npj Science of Food, Vol 8, Iss 1, Pp 1-13 (2024)
Abstract Cultivated meat (CM) offers a sustainable and ethical alternative to conventional animal agriculture, involving cell maturation in a controlled environment. To emulate the structural complexity of traditional meat, the development of animal-
Externí odkaz:
https://doaj.org/article/27f62e15d1844923a2a5f9323dc59d8d
Autor:
Yujie Guo, Tian Tian, Chili Zeng, Hong Wang, Tao Yang, Weibiao Zhou, Xiaonan Sui, Liang Chen, Zhaoxian Huang, Lianzhou Jiang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101442- (2024)
This study investigated the impact of different temperatures and durations on the structural and emulsifying properties of copra meal protein. Additionally, the stability of copra meal protein Pickering emulsions was assessed through rheological and
Externí odkaz:
https://doaj.org/article/4e209011f91a41269fa235e25541ea5f
Publikováno v:
Ultrasonics Sonochemistry, Vol 97, Iss , Pp 106466- (2023)
The influence of ultrasonic processing parameters including reaction temperature (60, 70 and 80 °C), time (0, 15, 30, 45 and 60 min) and amplitude (70, 85 and 100%) on the formation and antioxidant activity of Maillard reaction products (MRPs) in a
Externí odkaz:
https://doaj.org/article/5b2f8f219dc94c9385e511210df15060
Autor:
Baig, Mohammad Affan, Mostafa, Hussein, Sivapragasam, Nilushni, Aslam, Raouf, Weibiao Zhou, Maqsood, Sajid
Publikováno v:
Frontiers in Sustainable Food Systems; 2024, p1-12, 12p
Publikováno v:
Frontiers in Plant Science, Vol 13 (2023)
The retrieval of lost light energy for promoting vegetable development could be a challenge in indoor farming practice, yet little is attempted so far. In this study, the performance of a novel adjustable lampshade-type reflector (ALR) was investigat
Externí odkaz:
https://doaj.org/article/f30d2355ccdd4d4cb1776d02d54f3600
Publikováno v:
Frontiers in Aging Neuroscience, Vol 14 (2022)
BackgroundOlfactory impairment is aging related and is associated with cognitive decline in older adults. However, it remains unclear if an olfactory impairment is associated with mild cognitive impairment (MCI) and the degree of impairment in the MC
Externí odkaz:
https://doaj.org/article/cabfc33a73a448938cd750303a462897
Publikováno v:
Foods, Vol 12, Iss 1, p 30 (2022)
Bread has a high glycemic index (GI) and rich contents of quickly digestible carbohydrates, which is associated with insulin resistance and the risk of chronic diseases. (-)-Epigallocatechin Gallate (EGCG) is the primary catechin component that inhib
Externí odkaz:
https://doaj.org/article/e56618c89e674328959a3d7d8c19ee46