Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Z. Tony Jin"'
Publikováno v:
Journal of Food Processing and Preservation. 39:1832-1838
Texture attributes, retrogradation properties and microbiological shelf life of instant rice cake were studied. Moisture content, pH, total plate counts, and mold and yeast counts were monitored at 20 and 30C for 90 days, and texture profiles and dif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad5aa82772c48ff9f1c4c8dacbc42ad7
https://doi.org/10.1111/jfpp.12418
https://doi.org/10.1111/jfpp.12418
Publikováno v:
International Journal of Food Science & Technology. 40:731-741
Summary A Clextral BP-10 (type BC45) co-rotating twin-screw extruder was used for texture modification of extrudates. Dry materials were mixed in a mixer for 15 min at low speed before extrusion. Moisture content 21–23% and addition of soya bean fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b78312de57f1816d3f8bcbadb9b44b7a
https://doi.org/10.1111/j.1365-2621.2005.00993.x
https://doi.org/10.1111/j.1365-2621.2005.00993.x
Autor:
Z. Tony Jin, Weiguo Sang
Publikováno v:
Journal of Food Processing and Preservation. 28:1-10
Crude and refined Mackerel liver oil with or without antioxidants were stored in artificial light or in darkness to assess the effects of photo-oxidative stress on the stability of oils and the antioxidant activity of butylated hydroxy-anisole (BHA)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3d3d2a309533f7820fa3dca8b26e3ba
https://doi.org/10.1111/j.1745-4549.2004.tb00533.x
https://doi.org/10.1111/j.1745-4549.2004.tb00533.x
Autor:
Z. Tony Jin, Q. Howard Zhang
Publikováno v:
Journal of Food Processing and Preservation. 23:481-497
Cranberry juice was treated either by high voltage pulsed electric field (PEF) at 20 kV/cm and 40 kV/cm for 50 and 150°s, or by thermal treatment at 90C for 90s. Higher field strength and longer treatment time reduced more viable microbial cells. th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::deb61f6193ceedd1bcad8f9687df1f2a
https://doi.org/10.1111/j.1745-4549.1999.tb00399.x
https://doi.org/10.1111/j.1745-4549.1999.tb00399.x
Publikováno v:
Journal of agricultural and food chemistry. 51(11)
Effects of commercial scale pulsed electric field (PEF) processing on the quality of tomato juice were studied and compared with those of thermal processing. Tomato juice was prepared by hot break at 88 degrees C for 2 min or by cold break at 68 degr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::417619b717610def12d372497fd17a56
https://pubmed.ncbi.nlm.nih.gov/12744664
https://pubmed.ncbi.nlm.nih.gov/12744664
Publikováno v:
Journal of food protection. 61(9)
Pasteurized whole, 2%, and skim milk were inoculated with Listeria monocytogenes Scott A and treated with high-voltage pulsed electric field (PEF). The effects of milk composition (fat content) and PEF parameters (electric field strength, treatment t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42859f445bf2e887dabb614fdcc1cfe2
https://pubmed.ncbi.nlm.nih.gov/9766078
https://pubmed.ncbi.nlm.nih.gov/9766078