Zobrazeno 1 - 10
of 117
pro vyhledávání: '"Yuanshan YU"'
Autor:
Junping ZHOU, Jing WEN, Cong WANG, Gengsheng XIAO, Bing DU, Chuyuan LI, Yuanshan YU, Shaoquan WENG, Min ZHAO, Yujuan XU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 388-395 (2024)
Lychee juice was fermented with Lacticaseibacillus casei, Lactococcus lactis subsp. lactis, Lactobacillus acidophilus, Lactobacillus delbrueckii subsp. bulgaricus, Lactiplantibacillus plantarum, and Leuconostoc mesenteroides subsp. cremoris to study
Externí odkaz:
https://doaj.org/article/4c1a41f5c3e54ee1aae36411196a61c4
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 253-263 (2024)
In order to study the differences in the comprehensive quality and processing characteristics of different varieties of wampee (Clausena lansium (Lour.) Skeels), seven kinds of wampee ('Bingtanghuangpi' 'Jixinhuangpi' 'Jinhuangpi' 'Guifeisanhao' 'Bai
Externí odkaz:
https://doaj.org/article/893818ada0f643cca1da4ae4ac68abb8
Autor:
Junping ZHOU, Yujuan XU, Jing WEN, Jijun WU, Yuanshan YU, Chuyuan LI, Shaoquan WENG, Min ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 5, Pp 393-401 (2024)
γ-aminobutyric acid (GABA) is a non-protein amino acid discovered in animals, plants, and microorganisms that was approved as the "new resource food" by the National Health Commission of the People's Republic of China (NHC) in 2009. It has a wide ra
Externí odkaz:
https://doaj.org/article/badeceb8f42047af95d326fff4cb867b
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 98-106 (2024)
Due to the high viscosity of banana pulp and the difficulty of extracting juice, banana pulp was pectinase-treated or supplemented with water to prepare enzymatic hydrolysis banana juice and non-enzymatic hydrolysis banana juice, respectively. The ch
Externí odkaz:
https://doaj.org/article/c8bc1b35253c41829ac5a42be61500c8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 2, Pp 143-151 (2024)
The effects of Leuconostoc mesenteroides (LM), Lactobacillus fermentum (LF), Lactobacillus rhamnosus (LR) and Lactiplantibacillus plantarum (LP) on the physicochemical properties, active ingredients, antioxidant capacity and in vitro digestion charac
Externí odkaz:
https://doaj.org/article/6d1fd479ccd04146bd3ba16e16b43540
Autor:
Zhouyang SHENG, Bo ZOU, Jijun WU, Gengsheng XIAO, Yujuan XU, Yuanshan YU, Xiaowei CHEN, Siyan ZHONG
Publikováno v:
Guangdong nongye kexue, Vol 51, Iss 1, Pp 127-135 (2024)
【Objective】With the increasing demand of Fenyuan in the market, the effects of different starches on the quality of fenyuan were explored, and the relationship between starch structural characteris tics and Fenyuan quality was specified. This stu
Externí odkaz:
https://doaj.org/article/68fe444c9d1c403f83aa8acb5666f1ce
Autor:
Yuqing HU, Yuanshan YU, Xianliang SONG, Bo ZOU, Jijun WU, Yujuan XU, Gengsheng XIAO, Tenggen HU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 19, Pp 57-67 (2023)
The purpose of this experiment was to investigate the effect of polyphenols on the antioxidant properties and stability of carotenoids. Four common carotenoids (lutein, zeaxanthin, β-carotene, lycopene) and four polyphenols (catechin, quercetin, kae
Externí odkaz:
https://doaj.org/article/17a9302db86640748c3ee9123fa0b1ec
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 7, Pp 329-336 (2023)
The deterioration of the quality of litchi pulp is closely related to oxygen and heat treatment. This study compared the effects of conventional beating (CB) and low-oxygen beating (LB) on the quality of litchi pulp, and the effect of low-oxygen beat
Externí odkaz:
https://doaj.org/article/9d3d171249f74c0bb5467dea9cb23587
Autor:
Hui Shen, Yan Wang, Pingping Shi, Hong Li, Yanan Chen, Tenggen Hu, Yuanshan Yu, Jinxiang Wang, Fang Yang, Haibo Luo, Lijuan Yu
Publikováno v:
Foods, Vol 13, Iss 3, p 480 (2024)
Bamboo leaves contain high concentrations of various biologically active compounds, such as polyphenols and volatiles, making them attractive as raw resources for antioxidant additives in the food industry. Here, we investigated the total phenolic co
Externí odkaz:
https://doaj.org/article/243ce00625c146e8a4db75e4e8d30414
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 16, Pp 432-441 (2022)
Drying is one of the most important technologies for fruit and vegetable processing. The energy consumption during drying and the quality of dried products are highly correlated to the selected drying methods. As a new type of physical heating techno
Externí odkaz:
https://doaj.org/article/50c52f651e6e40c3a682b5cbd283b6f2