Zobrazeno 1 - 10
of 21
pro vyhledávání: '"Yingjie Bao"'
Publikováno v:
CyTA - Journal of Food, Vol 20, Iss 1, Pp 1-12 (2022)
This work investigated the effects of calcium chloride (CaCl2) as sodium replacement on the physicochemical properties of silver carp surimi. As NaCl replaced by 0.32% and 0.63% CaCl2, surimi gels presented better textural properties, breaking force
Externí odkaz:
https://doaj.org/article/53d2bc1cd23742ed8df23a351d0e05f5
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 487-498 (2019)
In this study, the influence of Na content of dry-cured beef by partial replacement with KCl, L-lysine, and L-histidine was investigated during processing. Dry-cured beef aged over 57 days, compared to control groups (100% NaCl), salt substituted gro
Externí odkaz:
https://doaj.org/article/696765eba128450a921c59fd846a3248
Autor:
Shixin Liu, Yawei Zhang, Guanghong Zhou, Xiaopu Ren, Yingjie Bao, Yuxia Zhu, Xiaofang Zeng, Zengqi Peng
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1322-1339 (2019)
The high sodium diet is harmful to the human body. In this study, beef was cured with some salt substitutes, namely SS, 39.7% NaCl, 51.3% KCl, 7% L-lysine and 2% L-histidine, in order to reduce the Na content for the final products, and salt substitu
Externí odkaz:
https://doaj.org/article/6041f95ce5e845729759efcaf81e7434
Autor:
Luqi Wei, Baowei Cui, Muneer Ahmed Jamali, Teng Hui, Shixin Liu, Yingjie Bao, Zengqi Peng, Yawei Zhang
Publikováno v:
CyTA - Journal of Food, Vol 15, Iss 2, Pp 181-190 (2017)
The present study was designed to analyze the formation mechanics of heat-induced myofibrillar gels from rabbit psoas major at 0.6 mol/L KCl (pH 6.5) and 0.2 mol/L KCl (pH 6.0; n = 3). Morphological structure changes were observed using phase-contras
Externí odkaz:
https://doaj.org/article/af70f147735d4a55bc0485ebf36a74d0
Publikováno v:
Foods, Vol 9, Iss 5, p 572 (2020)
Free radicals are ubiquitous in roasted foods. In this work, lipid-derived carbon-centered alkyl radical formation was first studied in roasted meat by electron spin resonance (ESR). The influence of antioxidants on the inhibition of free radicals wa
Externí odkaz:
https://doaj.org/article/049c24b15e3740a3a0ce020a2614f21d
Autor:
Xiaopu Ren, Wei Wang, Yingjie Bao, Yuxia Zhu, Yawei Zhang, Yaping Lu, Zengqi Peng, Guanghong Zhou
Publikováno v:
Foods, Vol 9, Iss 4, p 420 (2020)
Tamarix has been widely used as barbecue skewers to obtain a good taste and a unique flavor of roast lamb in China. Many flavonoids have been identified from Tamarix, which is an important strategy employed to reduce the formation of heterocyclic ami
Externí odkaz:
https://doaj.org/article/f26173bcc223460b932b1c4e9f3af4f4
Publikováno v:
Molecules, Vol 24, Iss 3, p 390 (2019)
As a natural potential resource, Tamarix ramosissima has been widely used as barbecue skewers for a good taste and unique flavor. The polyphenolics in the branch bark play a key role in the quality improvement. The purposes of the present work were t
Externí odkaz:
https://doaj.org/article/58f3cfa9d1d24fd5a2c43fa4deafd33d
Publikováno v:
European Food Research and Technology. 248:25-34
2-amino-1-methyl-6-phenylimidazole[4,5-b]pyridine (PhIP) is one of the most abundant Heterocyclic amines (HAs) in meat products. Zanthoxylum bungeanum Maxim. leaf (ZML) extract has been shown to be rich in polyphenols, which are gaining increasing in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e927d25a2e644e2f03902da6daccf60
https://doi.org/10.1007/s00217-020-03676-9
https://doi.org/10.1007/s00217-020-03676-9
Publikováno v:
Journal of Colloid and Interface Science. 563:17-26
Hypothesis Eggplant is rich in polysaccharides. The mechanically homogenized eggplant flesh pulp (EFP) is expected to emulsify and stabilize o/w emulsions. The adsorption and network structure of the polysaccharides are hypothesized to contribute to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d3671e18e2670e58f6d020967a32d9b
https://doi.org/10.1016/j.jcis.2019.12.055
https://doi.org/10.1016/j.jcis.2019.12.055