Zobrazeno 1 - 10
of 22
pro vyhledávání: '"Yi-Chung FU"'
Autor:
Pay-Yau Huang HUANG, Yi-Chung FU
Publikováno v:
Czech Journal of Food Sciences, Vol 32, Iss 6, Pp 585-594 (2014)
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220°C. The microstructure prope
Externí odkaz:
https://doaj.org/article/caa742a7be8a4aa288af265d6fd3a762
Publikováno v:
International Journal of Chemical Engineering and Applications. 9:32-37
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::96671579d30721c8e523519b74025f08
https://doi.org/10.18178/ijcea.2018.9.1.695
https://doi.org/10.18178/ijcea.2018.9.1.695
Autor:
Yi Chung Fu, Pay Yau Huang Huang
Publikováno v:
Czech Journal of Food Sciences. 32:585-594
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatures of 160, 190, and 220 °C. The microstructure prop
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a97c2a553780b4c9c6775235d2bc453
https://doi.org/10.17221/99/2014-cjfs
https://doi.org/10.17221/99/2014-cjfs
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:214-219
Recently the applications of the low starch contents of yam mucilage in nutraceutical and cosmeceutical industries are required. A novel continuous pilot-scale bubble separation system was used for recovering yam slurry mucilage. The objectives of th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ffcf359dc6780ae3f95d122c896892e0
https://doi.org/10.1016/j.ifset.2014.05.012
https://doi.org/10.1016/j.ifset.2014.05.012
Autor:
Yi-Chung Fu, Pay-Yau Huang
Publikováno v:
Journal of the American Oil Chemists' Society. 91:1179-1187
The purpose of this study is to correlate water content and oil uptake with the structural changes of potato particulates during deep-fat frying. Raw potato particulates were sliced to form cylinders of 0.006 m diameter × 0.006 m length and subjecte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1bc90b0e945f468c84edd356b9234a3a
https://doi.org/10.1007/s11746-014-2472-8
https://doi.org/10.1007/s11746-014-2472-8
Publikováno v:
Journal of Food Science. 69:E509-E514
The yam (Dioscorea spp., Dioscoreaceae) is an important pharmaceutical plant that can be widely applied in the drug industry. The yam tuber is rich in starch and mucilage however, it is difficult to separate the starch from the tuber because of the v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c72326f9b1765b1ceeb53df99a92363
https://doi.org/10.1111/j.1365-2621.2004.tb09937.x
https://doi.org/10.1111/j.1365-2621.2004.tb09937.x
Publikováno v:
Food Chemistry. 94:541-549
Allantoin and allantoic acid in yam tubers of the D. batatas (Hualien no. 3) and D. pseudojaponica Yamamoto (Keelung) were quantitatively analyzed because the compounds were thought to prevent inflammation and ulcers in humans as well as playing an i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f442c5bb57b9b9e8110a222a40bf36ba
https://doi.org/10.1016/j.foodchem.2004.12.006
https://doi.org/10.1016/j.foodchem.2004.12.006
Publikováno v:
LWT - Food Science and Technology. 38:735-744
The yam ( Dioscorea pseudojaponica Yamamoto) tuber is abundant in both starch and mucilage. It is difficult to separate yam starch from its tuber because of the presence of viscous polysaccharide polymers (glycoprotein). The surface-active polysaccha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26dcd65f239bb3055cbf0e68adefdf5e
https://doi.org/10.1016/j.lwt.2004.09.008
https://doi.org/10.1016/j.lwt.2004.09.008
Publikováno v:
International Journal of Food Science & Technology. 40:743-757
Summary A simple minimally perturbing method and an apparatus for on-line measuring the electric field (E-field) intensity at a particular small region, or a localized point in an electromagnetic field is described. The theoretical considerations and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b70ffb6e93fd95fff379cfe2d6d5989
https://doi.org/10.1111/j.1365-2621.2005.00994.x
https://doi.org/10.1111/j.1365-2621.2005.00994.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:2392-2398
A modified assay based on the AACC official method 86-45 (AACC, 2000) for the determination of choline in three cereals and three varieties of Dioscorea (yam) tubers was developed. When tested in wheat, rice, and oat flour, choline estimated by the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::983257a4c21384a91cd12e6d8dafb961
https://doi.org/10.1021/jf048501h
https://doi.org/10.1021/jf048501h