Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Xinan Zeng"'
Autor:
Zhen Wang, Wenjun Hao, Jinghao Wang, Ying Wang, Xinan Zeng, Mingquan Huang, Jihong Wu, Baoguo Sun
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101353- (2024)
The volatile compounds in Dacha liquor (DL) and Ercha liquor (EL) from Niulanshan Erguotou Baijiu (NEB) were analyzed. The results demonstrated that a total of 34 odorants were identified. For the first time, the products of different brewing stages
Externí odkaz:
https://doaj.org/article/ec35e6d1bbc047cca315d7639c0b767c
Publikováno v:
Foods, Vol 13, Iss 16, p 2498 (2024)
This work investigated the underlying mechanism of thermo-ultrasonic treatment to improve the nutritional properties and emulsion stability of sea bass fish head broth. The effects of ultrasonication on the processing of fish broth were compared with
Externí odkaz:
https://doaj.org/article/b9d54e4cbc5346c28a8d423272e5517b
Autor:
Zhen Wang, Wenjun Hao, Jinwang Wei, Mingquan Huang, Xinan Zeng, Ying Wang, Jihong Wu, Boru Chen
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100852- (2023)
Niulanshan Baijiu (NLS), a notable variety of Baijiu known for its light flavor and extensive historical legacy, was subjected to a comparative analysis using two different processes: Hunzheng Xucha (HX) and Qingzheng Qingcha (QQ). The study combined
Externí odkaz:
https://doaj.org/article/070d0fae7ac4487caeba9832b27425fb
Autor:
Siqi Zhao, Yanzi Nan, Runyu Yao, Langhong Wang, Xinan Zeng, Rana Muhammad Aadil, Muhammad Asim Shabbir
Publikováno v:
Foods, Vol 12, Iss 17, p 3276 (2023)
The aim of this research was to investigate the antimicrobial characteristics and mechanism of hesperetin against Alicyclobacillus acidoterrestris vegetative cells. The results presented show that hesperetin had effective antimicrobial activity on Al
Externí odkaz:
https://doaj.org/article/448383e0f0fc49a4abf2fbdb9a7eb73f
Autor:
Jinlin Cai, Zijian Liang, Jian Li, Muhammad Faisal Manzoor, Hongsheng Liu, Zhong Han, Xinan Zeng
Publikováno v:
Frontiers in Nutrition, Vol 9 (2023)
IntroductionMorinda citrifolia L. (Noni) as an evergreen plant is a rich source of natural polysaccharides.ObjectiveThe present work aims to investigate the maturation-related changes in polysaccharides of Morinda citrifolia L. (Noni) at five stages
Externí odkaz:
https://doaj.org/article/06e2efff35cb4de8a53ba495ed3579cd
Publikováno v:
Foods, Vol 12, Iss 17, p 3189 (2023)
In this study, porous starch was modified using pulsed electric field (PEF) pretreatment and alcoholic–alkaline treatment to prepare porous granular cold-water-soluble starch (P-GCWSS). The soluble porous starch has high adsorption capability and h
Externí odkaz:
https://doaj.org/article/87c0d987047f41b582e1367d3bf71d42
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::94b5d50776509b1dd553c2cfb03ef496
https://doi.org/10.1111/jfpp.16823
https://doi.org/10.1111/jfpp.16823