Zobrazeno 1 - 10
of 132
pro vyhledávání: '"Xiao Na Guo"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 101042- (2023)
The high sensitivity to color browning during room-temperature storage was a significant factor in limiting the development of fresh spinach noodles (FSN). The practice of humidity-controlled heat treatment (HCHT) at varying temperatures, relative hu
Externí odkaz:
https://doaj.org/article/e04f5ade44d345a5b25fe8bb6eee7e35
Publikováno v:
Foods, Vol 13, Iss 6, p 870 (2024)
This study investigated the effects of dough proofing degree (1.1, 1.3, 1.5, and 1.7 mL/g) and carboxymethyl cellulose sodium (CMC-Na) on the quality of frozen dough steamed bread (FDSB). As the dough proofing degree was increased from 1.1 to 1.7 mL/
Externí odkaz:
https://doaj.org/article/98fe360fd4494449af6f2cc174cda905
Autor:
Yao Wang, Chi-hui Guo, Xi-jie Chen, Li-qiong Jia, Xiao-na Guo, Rui-shan Chen, Mao-sheng Zhang, Ze-yu Chen, Hao-dong Wang
Publikováno v:
China Geology, Vol 4, Iss 4, Pp 720-746 (2021)
Climate change is a common problem in human society. The Chinese government promises to peak carbon dioxide emissions by 2030 and strives to achieve carbon neutralization by 2060. The proposal of the goal of carbon peak and carbon neutralization has
Externí odkaz:
https://doaj.org/article/fed5f2ff41f94177a9d2fa60d5600dd7
Publikováno v:
Foods, Vol 10, Iss 11, p 2693 (2021)
Extruded starch could be used as a thickener for food processing due to its pre-gel properties. This study aimed to explore the influence of the addition of extruded endogenous Tartary buckwheat starch (ES) on the process and quality of gluten-free n
Externí odkaz:
https://doaj.org/article/c817eab4fce4468a991b6342f4434283
Publikováno v:
Foods, Vol 10, Iss 6, p 1348 (2021)
Dried whole wheat noodles (DWWN) are a kind of nutritious convenience food with broad market prospects. However, due to the presence of high content of unsaturated fatty acids (UFAs) and lipid degrading enzymes, the shelf life and edible quality of D
Externí odkaz:
https://doaj.org/article/27ac194cc946415b9893e62f3d6509bc
Publikováno v:
Foods, Vol 10, Iss 6, p 1156 (2021)
This research explored the effect of L-cysteine on the browning of fresh wet noodles (FWN). With the increasing addition of L-cysteine (0.02–0.1%), the ΔL* decreased and Δa*, Δb* increased. The L-cysteine could reduce the pH value and polyphenol
Externí odkaz:
https://doaj.org/article/6b63a4fbf3834d03af6fdfadd1d40e95
Publikováno v:
Foods, Vol 10, Iss 4, p 844 (2021)
Humidity-controlled dehydration (HCD) was innovatively applied in this paper to control the growth of microorganisms in fresh wet noodles (FWN). Effects of HCD treatment with different temperatures (40, 60 or 80 °C), relative humidity (RH, 50%, 70%
Externí odkaz:
https://doaj.org/article/7d039fe042944e899fac66b133d5f3dc
Publikováno v:
Foods, Vol 9, Iss 3, p 298 (2020)
Incorporating green tea powder (GTP) into dried noodles enriched the functional characteristics of noodles. To achieve the maximum benefits from GTP, the water cooking stability of dried green tea noodles (DGTN) should be investigated. Indeed, antiox
Externí odkaz:
https://doaj.org/article/ef4418a834fc4043b396908d53c4d0b9
Publikováno v:
International Journal of Food Science & Technology. 57:390-399
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5b2ec4f3fce65ff236417a01360d92
https://doi.org/10.1111/ijfs.15436
https://doi.org/10.1111/ijfs.15436
Publikováno v:
Journal of Functional Foods, Vol 12, Iss , Pp 23-32 (2015)
The enzymatic hydrolysis of defatted wheat germ protein was carried out by using Alcalase, Flavourzyme and papain. The hydrolysates prepared by Alcalase under optimal conditions for 200 min had the highest degree of hydrolysis (DH) of 15.61 ± 0.09%
Externí odkaz:
https://doaj.org/article/f2438fb427c747d9bce167089b9d7082