Zobrazeno 1 - 10 of 44 pro vyhledávání: '"Xiaohuang Cao"'
1
Akademický článek
Chlorogenic acid osmosis of snakehead fish: a novel approach to maintain quality and suppress deterioration during storage
Autor: Xiaohuang Cao, Md. Nahidul Islam, Zhenhua Duan, Xinxiang Pan, Wanxiu Xu, Xuefeng Wei, Saiyi Zhong
Publikováno v: International Journal of Food Properties, Vol 23, Iss 1, Pp 387-399 (2020)
To prevent the degradation, snakehead fish fillets were infiltrated in 4% chlorogenic acid solution for 10, 20, and 30 min; which correspond to chlorogenic acid concentration of 0.2%, 0.5%, 0.7% in the infiltrated samples, respectively. Treated fish
Externí odkaz: https://doaj.org/article/46ae4aaafe92478b9bb307b4551f70cc
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2
Akademický článek
Energy Consumption, Colour, Texture, Antioxidants, Odours, and Taste Qualities of Litchi Fruit Dried by Intermittent Ohmic Heating
Autor: Xiaohuang Cao, Md. Nahidul Islam, Wanxiu Xu, Jianping Chen, Bimal Chitrakar, Xuejing Jia, Xiaofei Liu, Saiyi Zhong
Publikováno v: Foods, Vol 9, Iss 4, p 425 (2020)
To reduce the cost of dried litchi fruit, the processing characteristics and physicochemical properties of litchi were investigated using drying by intermittent ohmic heating (IOH) (intermittent air drying (IAD)) generated by BaTiO3 resistance. Litch
Externí odkaz: https://doaj.org/article/7ba83c31a3634347990bc638fe1ac13d
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4
Effect of chitosan and hydroxypropyl starch complex polysaccharide on the physico-chemical properties of Tilapia fish (Oreochromis mossambicus) gel
Autor: Xiaohuang Cao, Md. Nahidul Islam, Md. Shofiul Azam
Publikováno v: Food Research. 6:340-348
The compound polysaccharide composed of chitosan and hydroxypropyl starch was aimed in this study to be used as a novel treatment to improve the quality of Tilapia fish surimi. Surimi gel properties, retention of oil, rate of water loss, colour chang
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a67a95c2ca73556caf80b5ca5a168b91
https://doi.org/10.26656/fr.2017.6(5).663
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5
Corn silk flour fortification as a dietary fiber supplement: evolution of the impact on paste, dough, and quality of dried noodles
Autor: Xin Ning, Xiaodong Zheng, Zhihui Luo, Zhilin Chen, Xiaoli Pan, Kena Yu, Zhaoming Liu, Xuerong Huang, Wei Du, Xiaohuang Cao, Lei Wang
Publikováno v: International Journal of Food Engineering. 18:479-487
Corn silk flour is a natural, functional ingredient, rich in dietary fiber and polyphenols. Fortification of a wheat flour-based staple food such as dried noodles, with corn silk flour could directly affect the pasting properties of wheat flour and h
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8578b5abc94015199ec1bac71d2d5bcb
https://doi.org/10.1515/ijfe-2021-0360
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6
Effects of superheated steam processing on the physicochemical properties of sea rice bran
Autor: Xiaohuang Cao, Md. Nahidul Islam, Xin Ning, Zhihui Luo, Lei Wang
Publikováno v: Food Science and Technology International. 29:115-125
Sea rice bran powder is a new type of instant food additive. Currently, its solubility is low, and its flavor is not pleasant. Superheated steam cooking is a promising treatment in cellulose-rich substances, which essentially improves quality. To gai
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebe8c5e97e51e3e5ef46832140171ebd
https://doi.org/10.1177/10820132211062711
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7
Effects of different drying methods on sensory qualities and aroma compounds of finger citron (Citrus medica L. var. sarcodactylis Swingle) slices
Autor: Jinghong Tian, Yonghua Jiang, Xiaohuang Cao, Gang Li, Guanyu Zhu, Wanxiu Xu, Yongsheng Pei
Publikováno v: Journal of Food Measurement and Characterization. 15:4465-4474
Finger citron is a kind of rare Chinese traditional medicine. The effect of different drying techniques (hot air drying 60 °C, microwave drying 60 °C, freeze drying −50 °C and −0.08Mpa) on the quantity and quality parameters of the final produ
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::079bfe3a9a653f8eed41d1a88391a45f
https://doi.org/10.1007/s11694-021-01008-3
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8
Comparison of hydrability, antioxidants, microstructure, and sensory quality of barley grass powder using ultra‐micro‐crushing combined with hot air and freeze drying
Autor: Yaping Dai, Md. Nahidul Islam, Huiting Zheng, Yupo Cao, Liu Fei, Xiaohuang Cao, Zhou Wei, Jihua Li
Publikováno v: Food Science & Nutrition
Food Science & Nutrition, Vol 9, Iss 4, Pp 1870-1880 (2021)
To explore the physicochemical characters of barley grass, ultra‐micro‐crushing (UMC) technology combined with air drying or freeze drying was carried out. After barley grass was air‐dried at 70°C or freeze‐dried at 15°C, it was grinded for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7bd5b03a5b3cb810205e65c6b9f602c2
http://europepmc.org/articles/PMC8020950
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9
Akademický článek
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10
Effect of temperature difference on the aroma and quality of carrots processed through microwave drying combined with hot air drying
Autor: Dongyun Wang, Guanyu Zhu, Wanxiu Xu, Xiaohuang Cao, Ziming Xia
Publikováno v: Food and Bioproducts Processing. 120:58-68
A real-time aroma-detecting system for carrot processing through microwave combined with hot-air drying was constructed to study the aroma diffusion and quality of carrots by controlling the material temperature and temperature differences between ma
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::ffe7fe62887f3aa6393f3c2d9391aa93
https://doi.org/10.1016/j.fbp.2019.12.006
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