Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Xiaoqin DIAO"'
Autor:
Haining GUAN, Xiaoqin DIAO, Dengyong LIU, Jianrong LI, Xuepeng LI, Shumin YI, Jinbo FAN, Zhinan ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 371-377 (2024)
Cultivating high-level composite applied professional postgraduates with master's degree is not only an inevitable need for building first-class universities and disciplines, but also a significant way to actively serve the implementation of rural re
Externí odkaz:
https://doaj.org/article/ea5c820c28ee4eabb8b493877ceb3ad8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 6, Pp 352-361 (2024)
Meat products contain a large number of flavor compounds (mainly aroma and taste compounds), but only a few of them affect the final flavor of the product. How to isolate and identify the key aroma or taste compounds from a large number of flavor com
Externí odkaz:
https://doaj.org/article/48de48b7384c43e5afb18c18824f968c
Publikováno v:
Ultrasonics Sonochemistry, Vol 108, Iss , Pp 106981- (2024)
This study examined the impacts of ultrasonic power (0, 150, 300, 450, 600, and 750 W) and ultrasonic durations (3, 6, 9, 12, and 15 min) on the physicochemical properties and microstructure of diacylglycerol (DAG)-loaded emulsions stabilized with so
Externí odkaz:
https://doaj.org/article/3053a0b7dc36417c912508edd7363cf7
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 74, Iss 1, Pp 26-40 (2024)
This study aimed to evaluate the influences of stewing modes, including high fire short time (HFST, 100°C/1 h), medium-high fire mid-length time (MFMT, 98°C/2 h), medium fire long time (MFLT, 90°C/3 h), and low fire ultra-length time (LFUT, 83°C/
Externí odkaz:
https://doaj.org/article/b38253b87f604dc980eae00fde3aa5a7
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101163- (2024)
The effects of varying fat additions (0 %, 1.0 %, 1.5 %, 2.0 %, and 2.5 %) on characteristics and interfacial properties of chicken white soup emulsion from stewing chicken skeleton were investigated. The results revealed that the chicken white soup
Externí odkaz:
https://doaj.org/article/b0c626aa3f724891a72c141b7e6f5c2c
Publikováno v:
Czech Journal of Food Sciences, Vol 41, Iss 3, Pp 196-203 (2023)
The objective of this study was to evaluate the effects of fat levels (200 g.kg-1 meat and 500 g.kg-1 meat) and types [lard, glycerolised lard (GL), and purified glycerolised lard (PGL)] on the quality and sensory characteristics of emulsion-type sau
Externí odkaz:
https://doaj.org/article/85fbb96fd3df49a39cb84c8613881d28
Publikováno v:
Foods, Vol 13, Iss 3, p 410 (2024)
The protein and fat in chicken skeleton can be emulsified in a boiling state to form milky white chicken soup. White chicken soup has a delicious taste, good nutritional value, a beautiful color, and volatile flavor compounds. However, cooking time s
Externí odkaz:
https://doaj.org/article/43aff771e33e4836a4d041ae38c22654
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106354- (2023)
The study aimed to evaluate the effect of ultrasonic pretreatment on the transesterification of lard with glycerol monolaurate (GML) using Lipozyme TL IM to synthesize diacylglycerol (DAG), and the physicochemical properties of lard, GML, ultrasonic-
Externí odkaz:
https://doaj.org/article/a1222d13fc2b4416a49feb6474091af7
Publikováno v:
Journal of the Science of Food and Agriculture. 103:2752-2761
Soybean protein isolate hydrolysates (SPIHs) produced at high hydrostatic pressure have higher bioactivity. The aim of the study was to analyze the effects of different SPIH concentrations obtained under various pressures (0.1, 100, 200, and 300 MPa)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::012ec28e54aa6e347ed2733cfd1d240e
https://doi.org/10.1002/jsfa.12290
https://doi.org/10.1002/jsfa.12290
Autor:
Haining Guan, Chunmei Feng, Xiaojun Xu, Weiting Sun, Jianchun Han, Dengyong Liu, Xiaoqin Diao
Publikováno v:
British Food Journal. 124:4701-4717
PurposeThis study aims to investigate the influence of soy protein isolate hydrolysates (SPIH) obtained using 4 h hydrolysis under 200 MPa on proximate composition, cooking loss, textural properties, color, water distribution, microstructure, thiobar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3e645b1689683fbe88d865f6eba52269
https://doi.org/10.1108/bfj-04-2021-0357
https://doi.org/10.1108/bfj-04-2021-0357