Zobrazeno 1 - 10
of 186
pro vyhledávání: '"Yung-Hsiang Tsai"'
Autor:
Yung-Hsiang Tsai, Hsien-Feng Kung, Chung-Saint Lin, Chiu-Chu Hwang, Su-Shing Lou, Chun-Yung Huang, Sam K. C. Chang, Yi-Chen Lee
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 872-884 (2022)
The effects of soaking milkfish fillet in 3% or 9% NaCl brines for 90 min at 4°C, and followed by processing with varying hydrostatic pressures (300, 400, 500, and 600 MPa) for 5 min on microbial quality and physicochemical properties were evaluated
Externí odkaz:
https://doaj.org/article/fb3969ba565442e6b9a322f9b4e13506
Autor:
Yung-Hsiang Tsai, Hsien-Feng Kung, Chung-Saint Lin, Ching-Yu Hsieh, Tsung-Yin Ou, Tien-Hsiang Chang, Yi-Chen Lee
Publikováno v:
International Journal of Food Properties, Vol 25, Iss 1, Pp 237-251 (2022)
The objective of this work was to study the application of high-pressure processing (HPP) on the quality change and extending the shelf-life of yellowfin tuna (Thunnus albacares) stored at low temperature. The effects of HPP treatments (200, 300, 400
Externí odkaz:
https://doaj.org/article/103e4756c9a140568106bb8addd7ec6c
Autor:
Chiu-Chu Hwang, Chung-Saint Lin, Yun-Ting Hsiao, Ya-Ling Huang, Feng-Lin Yen, Yi-Chen Lee, Yung-Hsiang Tsai
Publikováno v:
Biology, Vol 12, Iss 11, p 1383 (2023)
In this study, Salmonella Typhimurium, Escherichia coli, and Listeria monocytogenes were separately inoculated in sterilized carrot juice and subjected to various types of high-pressure processing (HPP) at 200–600 MPa for 0.1–15 min to observe th
Externí odkaz:
https://doaj.org/article/83e200e103de4b47a88b042f404797bc
Autor:
Hung-I Chien, Chiu-Chu Hwang, Yi-Chen Lee, Chun-Yung Huang, Shu-Chuan Chen, Chia-Hung Kuo, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 19, p 3533 (2023)
Vacuum frying (VF) is a selective technique for producing high-quality fried food that is mostly used on vegetables, fruits, and potato chips. It is rarely applied to the production of aquatic (especially fish) products. The purpose of this study is
Externí odkaz:
https://doaj.org/article/dcf0a4b6a1d7474e9c8e6a8ae181a730
Autor:
Hung-I Chien, Yung-Hsiang Tsai, Hui-Min David Wang, Cheng-Di Dong, Chun-Yung Huang, Chia-Hung Kuo
Publikováno v:
Food Chemistry: X, Vol 15, Iss , Pp 100445- (2022)
In this study, cereals with high starch content, including brown rice, corn, and buckwheat were pretreated by extrusion. The physicochemical properties of extruded-puffed cereals obtained from different extrusion conditions were analyzed herein. The
Externí odkaz:
https://doaj.org/article/fbffef9132aa401eb56d84fc2a099f9e
Autor:
Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Chung-Saint Lin, Yun-Ting Hsiao, Chia-Hung Kuo, Feng-Lin Yen, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 16, p 3107 (2023)
This study examines the impact of blanching (heating at 85 °C for 60 s), high-pressure processing (HPP) (600 MPa, 3 min, 20 °C), and a combination of both blanching and HPP on the microbiological and chemical qualities, colour, and antioxidant prop
Externí odkaz:
https://doaj.org/article/39418304239b44a6a4c1cd49bac68e7b
Autor:
Chiu-Chu Hwang, Hung-I Chien, Yi-Chen Lee, Jun-Cheng Kao, Yu-Ru Huang, Ya-Ling Huang, Chun-Yung Huang, Yung-Hsiang Tsai
Publikováno v:
Foods, Vol 12, Iss 16, p 3140 (2023)
Microwave-assisted induction heating (MAIH) is a composite microwave and induction heating to supply rapid and uniform heating of food. A recent study showed that the optimum MAIH heating condition for barramundi meat was 90 °C/110 s or 70 °C/130 s
Externí odkaz:
https://doaj.org/article/c803d6149d204595a623280f7272046f
Autor:
Jia-Ning Liang, Parushi Nargotra, Xiang-Yu Li, Vishal Sharma, Shu-Ling Hsieh, Yung-Hsiang Tsai, Yung-Chuan Liu, Chun-Yung Huang, Chia-Hung Kuo
Publikováno v:
Applied Sciences, Vol 13, Iss 13, p 7772 (2023)
The elderly population in developed countries has increased rapidly in recent years; the elderly may be at greater risk of protein deficiency due to dietary, socio-economic, dental, and physical restrictions. Therefore, to address the issue of protei
Externí odkaz:
https://doaj.org/article/0702a03bf06c423aa5747e0dcaf825e6
Autor:
Cheng-Yao Yang, Min-Yu Lee, Yeh-Long Chen, Jun-Ping Shiau, Yung-Hsiang Tsai, Chia-Ning Yang, Hsueh-Wei Chang, Chih-Hua Tseng
Publikováno v:
International Journal of Molecular Sciences, Vol 24, Iss 7, p 6034 (2023)
A series of 4-anilinoquinolinylchalcone derivatives were synthesized and evaluated for antiproliferative activities against the growth of human cancer cell lines (Huh-7 and MDA-MB-231) and normal lung cells (MRC-5). The results exhibited low cytotoxi
Externí odkaz:
https://doaj.org/article/ae988e8775b542de966ef6b8755fd27d
Autor:
Chung-Saint Lin, Yi-Chen Lee, Jhih-Wei Ciou, Chiu-Chu Hwang, Hsien-Feng Kung, Yung-Hsiang Tsai
Publikováno v:
CyTA - Journal of Food, Vol 19, Iss 1, Pp 762-770 (2021)
Effects of high pressure processing (HPP) under 300, 400, 500 and 600 MPa for 5 min on microbiological growth and histamine content of spotted mackerel meats stored at 4 oC were evaluated. It was also found that the L* (lightness), ΔE (color differe
Externí odkaz:
https://doaj.org/article/761439a5b657415390d8f56e4504b0e1