Zobrazeno 1 - 10
of 40
pro vyhledávání: '"Yinglian Zhu"'
Publikováno v:
Poultry Science, Vol 99, Iss 12, Pp 7147-7158 (2020)
This study aimed to improve the nutritional quality of Harbin dry sausages using natural plant-based Jerusalem artichoke powder (JAP) and olive oil as animal fat replacers. Low-fat Harbin dry sausages were manufactured with 2 different formulations c
Externí odkaz:
https://doaj.org/article/85e6c6c4ba414abb9cf72ae3a600a7eb
Autor:
Yuning Xu, Yinglian Zhu
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
This study investigated the positive effects of complete replacement of nitrite with a Lactobacillus fermentum on the quality and safety of Chinese fermented sausages, and evaluated the risk of this strain. The effects of the strain on pH, color, nit
Externí odkaz:
https://doaj.org/article/cf0d7bd763e44769a3492eb2cbb855c2
Autor:
Liping Guo, Yan Li, Shengchao Ding, Baowei Wang, Yinglian Zhu, Bin Pang, Ming Huang, Harvey Ho, Jiying Yu, Jingxin Sun
Publikováno v:
Journal of Food Quality, Vol 2021 (2021)
In the present study, we investigated the characteristics of chicken meat fermented with Penicillium nalgiovense and Penicillium chrysogenum. Hardness and springiness gradually decreased, while gumminess gradually increased during fermentation. Ferme
Externí odkaz:
https://doaj.org/article/82d295717beb4f3baa94f1b9513f6d1d
Autor:
Yinglian Zhu, Shuang Zhang
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The main purpose of this study was to explore the antibacterial activity and mechanism of lacidophilin from Lactobacillus pentosus against Staphylococcus aureus and Escherichia coli. The effects of temperature, enzyme, metal ions, and pH on the antib
Externí odkaz:
https://doaj.org/article/a54dc25671fe4a209db109eabbfddf87
Autor:
Yinglian Zhu, Qingli Yang
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
The use of nitrite as a colorant and preservative in meat processing is associated with health risks. This study aimed to isolate nitrite-substituting lactic acid bacteria for use as natural biological colorants and preservatives. Among the 106 strai
Externí odkaz:
https://doaj.org/article/7c90b804adbc446c925f1b68059f5414
Publikováno v:
International Journal of Food Science & Technology. 58:181-193
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d7d5da4e1610a94827dbce5415769797
https://doi.org/10.1111/ijfs.16186
https://doi.org/10.1111/ijfs.16186
Publikováno v:
Food chemistry. 407
Effects of sweep frequency ultrasound (SFU) pretreatment of a new multifunctional ultrasonic equipment on hydrolysis characteristics of zeins and angiotensin-converting enzyme (ACE) inhibitory activity of zein hydrolysates were investigated. Degree o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ba2fa60d9b485203b25ee23306bf509a
https://pubmed.ncbi.nlm.nih.gov/36493471
https://pubmed.ncbi.nlm.nih.gov/36493471
Publikováno v:
Food Hydrocolloids. 139:108572
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::853a31d70a69b60a2b2b66a25e8bcfd1
https://doi.org/10.1016/j.foodhyd.2023.108572
https://doi.org/10.1016/j.foodhyd.2023.108572
Publikováno v:
Emirates Journal of Food & Agriculture (EJFA). Feb2019, Vol. 31 Issue 2, p81-87. 7p.
Autor:
(徐志强), Zhiqiang Xu, (郑文滨), Wenbin Zheng, (赵尚), Shang Zhao, (陈勇), Yong Chen, (杨庆利), Qingli Yang, (朱英莲), Yinglian Zhu
Publikováno v:
Food Quality & Safety; 2023, Vol. 7, p1-11, 11p