Zobrazeno 1 - 10
of 162
pro vyhledávání: '"Xiufang XIA"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 73-84 (2024)
The effects of the addition of curdlan gel with two different forms, thermal reversible curdlan gum (TRC) and thermal irreversible curdlan gum (TIRC) on the gelling properties and in vitro digestibility of myofibrillar proteins (MP) gel were investig
Externí odkaz:
https://doaj.org/article/7d24b15678e54b60969c463f0ea8dc6e
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101204- (2024)
This study aimed to assess the effect of an external protease secreted by Staphylococcus (S.) xylosus on the hydrolysis and flavor properties of meat protein. The results indicated that the protease significantly increased the solubility of myofibril
Externí odkaz:
https://doaj.org/article/43b7e249601d470fa09912d36820ff39
Publikováno v:
Foods, Vol 13, Iss 16, p 2477 (2024)
Sodium alginate (SA)–purple sweet potato peel extracts (PPE) from industrial waste indicator films were developed at different drying temperatures (25, 30, 35, 40, 45, 50, and 55 °C). The effects of drying temperatures on the film’s structural,
Externí odkaz:
https://doaj.org/article/68f2d570d5564e5dafd48625fa946f9a
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 62-72 (2023)
The present study was aimed to investigate the volatile flavor characteristics and changes on volatile flavors of key process points in the processing of soft canned braised pork balls in gravy, as well as verify the formation mechanism of Warmed-ove
Externí odkaz:
https://doaj.org/article/f10cf01c116245f5b5cd831f6fe17e00
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106694- (2023)
Poor emulsification of myofibrillar proteins (MPs) limits the production of meat protein emulsion-type products, and it is related to the myosin self-assembles in low-salt settings. The effect of high-intensity ultrasound (HIU) pretreatment combined
Externí odkaz:
https://doaj.org/article/91b4a388f3ce4373bb5c503114081314
Publikováno v:
Foods, Vol 13, Iss 2, p 253 (2024)
Myofibrillar protein–diacylglycerol emulsions containing catechin (MP-DAG-C) possess outstanding emulsifying property and oxidative stability. However, the effect of pH on MP-DAG-C emulsions should be revealed to provide possibilities for their app
Externí odkaz:
https://doaj.org/article/75e413a6b9c14cd983e77458e3be03a8
Autor:
Xiaoyi Li, Jingshu Zhu, Tengyu Wang, Jiapeng Sun, Tianhao Guo, Lijuan Zhang, Guoping Yu, Xiufang Xia
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106370- (2023)
Armillaria mellea polysaccharides (AMPs) were obtained by ultrasonic assisted extraction (U), enzyme assisted extraction (E) and ultrasonic-enzyme assisted extraction (UE), respectively. The yield of UE-AMPs (6.32 ± 0.14%) was 1.64 times higher than
Externí odkaz:
https://doaj.org/article/42411327b04044e49d438f39e939dcd3
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 23-30 (2022)
In this paper, the degree of starch gelatinization (DSG) and its effect on product quality were studied under different processing conditions. The resluts showed that increasing the water addition increased the DSG and emulsion stability of starch-me
Externí odkaz:
https://doaj.org/article/060b3b8dd18d400e902164ab5a023ca1
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 9, Pp 423-431 (2022)
Tenderness is an important index to evaluate the quality of meat products, and improving the tenderness of meat products is conducive to attracting consumers to buy again. Although traditional physical tenderization technology is widely used in tende
Externí odkaz:
https://doaj.org/article/cc6d580c0dfb4b19ba6bf2c996f7c773
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 10, Pp 43-49 (2022)
Cooking is the key procedure during meat products processing. Meanwhile, due to the high content of starch, the cooking time directly affected the quality characteristics and gelatinization characteristics of starch-meat sausage. In this study the ef
Externí odkaz:
https://doaj.org/article/10b03e6315064c3e93ef350c80dd6dfa