Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Xinna Jiang"'
Publikováno v:
Journal of the Science of Food and Agriculture. 103:3970-3983
The purity of sorghum varieties is an important indicator of the quality of raw materials used in the distillation of liquors. Different varieties of sorghum may be mixed during the acquisition process, which will affect the flavor and quality of liq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::119e18c620c4edcd48bf0f427cb8a3e2
https://doi.org/10.1002/jsfa.12344
https://doi.org/10.1002/jsfa.12344
Autor:
Xinna Jiang, Youhua Bu, Lipeng Han, Jianping Tian, Xinjun Hu, Xiaobing Zhang, Dan Huang, Huibo Luo
Publikováno v:
Food Control. 150:109740
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b20fcce6fc399c5135d70a49ce25aa77
https://doi.org/10.1016/j.foodcont.2023.109740
https://doi.org/10.1016/j.foodcont.2023.109740
Publikováno v:
Journal of Food Process Engineering. 45
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b717c60d7a29df67f174e3d9ed7fd31
https://doi.org/10.1111/jfpe.14129
https://doi.org/10.1111/jfpe.14129
Publikováno v:
Food chemistry. 386
Total acid content (TAC) and reducing sugar content (RSC) are important evaluation indicators for the quality of fermented grains. In this study, the TAC and RSC of fermented grains were quantified using hyperspectral imaging (HSI). Two combined algo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a73f218ee58349de7d39308ddb99c65
https://pubmed.ncbi.nlm.nih.gov/35349904
https://pubmed.ncbi.nlm.nih.gov/35349904
Publikováno v:
Journal of Food Process Engineering. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63b16ffe08314bf53e6fb1175119d71a
https://doi.org/10.1111/jfpe.13844
https://doi.org/10.1111/jfpe.13844
Publikováno v:
Food Chemistry. 359:129954
The contents of amylose and amylopectin in sorghum directly affects the quality and yield of liquor. Hyperspectral imaging (HSI) is an emerging technology widely applied in the content analysis of food ingredients. In this study, the effects of diffe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d873fd7cd74fcf2e45ef8b93f108942
https://doi.org/10.1016/j.foodchem.2021.129954
https://doi.org/10.1016/j.foodchem.2021.129954
Publikováno v:
Journal of Food Composition and Analysis. 101:103970
In this research, the hyperspectral imaging technique was employed to realize the rapid and accurate detection of the reducing sugar and amino acid nitrogen contents of Daqu during fermentation. Different preprocessed data were employed to establish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::983ff00b5fdb7afa781bf85cda8f2f87
https://doi.org/10.1016/j.jfca.2021.103970
https://doi.org/10.1016/j.jfca.2021.103970