Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Xiao-Ting Xuan"'
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The influence of radio frequency-assisted hot air drying (RFHAD) on the drying kinetics, product quality and composition of Pacific white shrimp was evaluated and compared with radio frequency drying (RFD) and hot air drying (HAD). The results demons
Externí odkaz:
https://doaj.org/article/ae0f458f14be4436afdff0b6fe6a0614
Autor:
Cui Yan, Hai-Tao Shang, Jing-Feng Yu, Ning Yu, Donghong Liu, Xiaojun Liao, Xiao-Ting Xuan, Jian-Gang Ling, Xu-Dong Lin
Publikováno v:
Journal of Food Science. 85:1167-1176
High pressure processing (HPP), as nonthermal processing technology, has the potential to increase the drying rate due to its improvement of heat and mass exchange in different processes. In this study, the moisture migration in shrimps during HPP-va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::37f3b7bcf5b1c48865831e528fbc7f8c
https://doi.org/10.1111/1750-3841.15027
https://doi.org/10.1111/1750-3841.15027
Autor:
Jiangang Ling, Cui Yan, Xiao-Ting Xuan, Hai-Tao Shang, Xu-Dong Lin, Huimin Zhang, Xiaojun Liao
Publikováno v:
Food Science & Nutrition
Food Science & Nutrition, 7(5):1573-1583
Food Science & Nutrition, Vol 7, Iss 5, Pp 1573-1583 (2019)
Food Science & Nutrition, 7(5):1573-1583
Food Science & Nutrition, Vol 7, Iss 5, Pp 1573-1583 (2019)
Effects of high hydrostatic pressure‐assisted thawing (HPAT, 100, 150, and 200 MPa) on the physicochemical characteristics of silver pomfret were evaluated in comparison with conventional (water immersion thawing, WIT) thawed samples. HPAT signific
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d7e646b91c795d9d27d27a33a85018a
http://europepmc.org/articles/PMC6526670
http://europepmc.org/articles/PMC6526670
Publikováno v:
Food Quality and Safety. 5
This study compared the effects of conventional thawing methods (water immersion thawing (WIT, (25±1) °C), natural air thawing (AT, (25±1) °C, relative humidity (RH) (65±2) per cent), refrigerator thawing (RT, 4 °C, RH (80±2) per cent) and low
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5416ee2878678065ed1b228b6e8845ea
https://doi.org/10.1093/fqsafe/fyab008
https://doi.org/10.1093/fqsafe/fyab008
Autor:
Jing-Feng Yu, Xiao-Ting Xuan, Xu-Dong Lin, Jian-Gang Ling, Xiaojun Liao, Cui Yan, Hai-Tao Shang
Publikováno v:
Journal of Food Science. 83:284-293
The effects of high hydrostatic pressure (HHP) treatments (200, 300, and 400 MPa for 1, 3, 5 and 10 min) on the shelling efficacy (the rate of shelling, the rate of integrity and yield of razor clam meat) and the physicochemical (drip loss, water-hol
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d35a0eef25847763bd9e5dde3642bbba
https://doi.org/10.1111/1750-3841.14032
https://doi.org/10.1111/1750-3841.14032
Autor:
Xingqian Ye, Shiguo Chen, Jiao Li, Xinyu Liao, Tian Ding, Yuanjie Suo, Donghong Liu, Xiao-Ting Xuan
Publikováno v:
Food Control. 79:380-385
This study combined plate counting method and fluorescent techniques (membrane integrity and potential, intracellular enzyme activity, and intracellular ROS level) to investigate the lethal and sublethal effects of slightly acidic electrolyzed water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c657125579b040b1bc435e417b8f6fc6
https://doi.org/10.1016/j.foodcont.2017.03.050
https://doi.org/10.1016/j.foodcont.2017.03.050
Publikováno v:
Critical Reviews in Food Science and Nutrition. 58:711-725
In practice, food products tend to be contaminated with food-borne pathogens at a low inoculum level. However, the huge potential risk cannot be ignored because microbes may initiate high-speed growth suitable conditions during the food chain, such a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18193e500f0702bad809cd55f3658b58
https://doi.org/10.1080/10408398.2016.1217193
https://doi.org/10.1080/10408398.2016.1217193
Autor:
Yi-Fei Fan, Donghong Liu, Tian Ding, Xiao-Ting Xuan, Jian-Gang Ling, Yaqin Hu, Xingqian Ye, Shiguo Chen
Publikováno v:
Food Control. 73:1483-1489
Squid is considered as a healthy food by consumers because of its high nutritive value. However, it is easily decay caused by microbial contamination. This study aimed to investigate the effect of slightly acidic electrolyzed water ice (SAEW-ice) on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51bb2b2369e954a2b9c8b742c328e594
https://doi.org/10.1016/j.foodcont.2016.11.013
https://doi.org/10.1016/j.foodcont.2016.11.013
Autor:
Tian Ding, Xingqian Ye, Jiao Li, Juhee Ahn, Yong Zhao, Donghong Liu, Xiao-Ting Xuan, Shiguo Chen
Publikováno v:
Food Control. 71:17-25
Time to detection experiments (TTD) based on turbidometry using an automatic Bioscreen C is a useful and straightforward method for estimating microbial growth parameters (lag time ( λ ), growth rate ( μ ) and “work to be done” (h 0 )) at const
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75271b5ffd2c8003effe85316a04c05c
https://doi.org/10.1016/j.foodcont.2016.06.018
https://doi.org/10.1016/j.foodcont.2016.06.018
Autor:
Shiguo Chen, Donghong Liu, Tian Ding, Meng-Meng Wang, Xiao-Ting Xuan, Yan-Na Ma, Juhee Ahn, Xingqian Ye
Publikováno v:
Journal of Food Science. 81:E610-E617
Slightly acidic electrolyzed water (SAEW) has been recognized as an effective bactericidal agent with free chlorine, but its limitations include its instability and its great dependence on equipment. Newly developed circulating electrolyzed water (CE
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b5677f07120428ff2dfb19238887408e
https://doi.org/10.1111/1750-3841.13230
https://doi.org/10.1111/1750-3841.13230