The combination of non-electrolytic hypochlorite water and ultrasonic treatment on the cleaning and preservation of baby cabbage

Autor: Lei, Jun, Ren, Hongrui, Li, Yujie, Wu, Tongjiao, Hao, Jianxiong

Publikováno v: In LWT 1 August 2024 205

Antioxidant characteristic changes, sensory evaluation, processing and storage of functional water modified juice

Autor: Wu, Tongjiao, Sakamoto, Mitsuki, Phacharapan, Santudprom, Inoue, Natsuki, Kamitani, Yoshinori

Publikováno v: In Food Bioscience April 2023 52

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Nutrient Composition of Germinated Foxtail Millet Flour Treated with Mixed Salt Solution and Slightly Acidic Electrolyzed Water.

Autor: Wu T; College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.; The United Graduate School of Agricultural Sciences, Kagoshima University, 1-21-24 Korimoto, Kagoshima 890-0065, Japan., Li H; College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China., Li J; College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China., Hao J; College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2022 Dec 23; Vol. 12 (1). Date of Electronic Publication: 2022 Dec 23.