Zobrazeno 1 - 10
of 201
pro vyhledávání: '"Xiuping DONG"'
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101960- (2024)
To investigate the effects of different drying methods on the flavor of scallops, headspace gas chromatography-ion mobility spectrometry (HS-GC-IMS) combined with gas chromatography-olfactometry-quadrupole time-of-flight (GC-O-QTOF) was used to analy
Externí odkaz:
https://doaj.org/article/21b491698e2b4a2986c0aa1a51bcd134
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101709- (2024)
To improve the ease of eating sea cucumbers, we investigated the impact of puffing temperature (190 °C - 250 °C) and time (1–5 min) on their quality and flavor. As temperature and time increased, sea cucumber puffing significantly enhanced. The m
Externí odkaz:
https://doaj.org/article/8b1f2375823344a7bfa412ceca739a79
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101428- (2024)
This study investigated the impact of ice temperature storage on quality and bacterial composition of processed fish paste products (PFP). Freezing curve revealed the ice temperature was −1 °C. Electric nose (e-nose) showed significant changes in
Externí odkaz:
https://doaj.org/article/59c42e60606943d48b6888d83438d972
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101480- (2024)
This study investigated the impact of adding tea polyphenols (TP) on the quality of mackerel puree during refrigerated storage. The study used whole mackerel fish and analyzed the sensory characteristics, physicochemical properties, and microstructur
Externí odkaz:
https://doaj.org/article/0e1357de485b4d6f874f79ddf3f55c89
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101126- (2024)
This study investigated the quality changes of dry salted mackerel during curing and drying process and the relationship between flavor substances and microorganisms. The results showed that the thiobarbituric acid reactive substances (TBARS) values
Externí odkaz:
https://doaj.org/article/36e001b9416b466da7a2a44c478b956f
Publikováno v:
Gels, Vol 10, Iss 6, p 374 (2024)
Silver Carp (SC) is an under-utilized, invasive species in North American river systems. In this study, the synergistic effects of manufactured Microfiber (MMF), Transglutaminase (TG), and chicken skin collagen (CLG)) to enhance surimi gel quality fr
Externí odkaz:
https://doaj.org/article/1cf0f50890214984b751af1da9b09a11
Publikováno v:
Ultrasonics Sonochemistry, Vol 101, Iss , Pp 106719- (2023)
The impact of ultrasound thawing (UT) at different power (0 W, 100 W/0.132 W·cm−2, 300 W/1.077 W·cm−2, and 500 W/1.997 W·cm−2, namely WT, UT-100, UT-300, and UT-500) on protein structure, aggregation, and emulsifying properties of common car
Externí odkaz:
https://doaj.org/article/702d9f5f3daa4b0a9f3f3402c59d2b14
Effects of Different Protein Powders on Gelation Properties of Mixed Shrimp Mince of Antarctic Krill
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 1, Pp 87-95 (2023)
The effects of soybean protein isolate powder, whey protein isolate powder, and egg white powder on 3D printing properties, gel strength, texture properties, water holding capacity, rheological properties, sensory properties, DSC, protein secondary s
Externí odkaz:
https://doaj.org/article/df058be717294e4b87384f779ddd0e6d
Publikováno v:
Food Chemistry: X, Vol 19, Iss , Pp 100805- (2023)
In this study, sensory evaluation, electronic nose, and HS-GC-IMS were used to investigate the effects of different seasonings (deionized water, onion, ginger, Sichuan pepper, and mixed seasonings) on the flavor of fish maw. The results showed that t
Externí odkaz:
https://doaj.org/article/75c68d8900504222b4607ffbdea4829b
Publikováno v:
Foods, Vol 13, Iss 7, p 1034 (2024)
The aim of this study was to assess the effectiveness of different biomarkers to identify the levels of protein oxidation in pork patties induced by assorted cooking methods. To achieve this purpose, pork patties prepared from longissimus dorsi were
Externí odkaz:
https://doaj.org/article/654911426c0a4b5c83b64fbe88546a6a