Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Zengming Gao"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-11 (2024)
Abstract The impact of premade beef patty (BBP) with red onion skin powder (OSP) at 0, 1, 2, and 3% levels on color, lipid, and protein oxidative stability, and infection degree of microorganisms during cold storage was investigated. The objective wa
Externí odkaz:
https://doaj.org/article/7b8c7409683d4343a4e7f4a373c51723
Publikováno v:
Polymers, Vol 14, Iss 22, p 4857 (2022)
An active film composed of corn starch/κ-carrageenan and ethanolic grape seed extract (0, 1, 3, and 5 wt% of GSE on corn starch basis) were successfully prepared using the solvent casting technique. The effects of the different concentrations of eth
Externí odkaz:
https://doaj.org/article/aff6eb1974314f33a3b81901b3b8a9c9
Publikováno v:
Polymers, Vol 14, Iss 15, p 2986 (2022)
Using corn starch (CS) and κ-carrageenan(κC) as the raw material and active composite, respectively, films containing different concentrations of ethanol extract of onion skin were prepared. The effects of different concentrations of ethanol extrac
Externí odkaz:
https://doaj.org/article/0cff3e61985d4801b71c78d99fdf8b2c
Publikováno v:
International Food Research Journal. 29:433-445
Accumulating evidence has linked benzo(α)pyrene (BαP) exposure to carcinogenesis with severe damages to reproductive, hematopoietic, hepatic, and renal tissues. Ginger (Zingiber officinale Roscoe) rhizome consumed worldwide as a spice and herbal me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67fbe32a528394a2bf631f7296332b94
https://doi.org/10.47836/ifrj.29.2.20
https://doi.org/10.47836/ifrj.29.2.20
Autor:
Zengming Gao, Shengxin Tian, Cuntang Wang, Xuanzhe An, Yang Song, Yueyi Lu, Ziyu Li, Yue Zhao
Publikováno v:
Journal of Food Measurement and Characterization. 16:598-609
Chitosan (CS) films mixed with different concentrations of onion skin ethanolic extract (OSEE) (0, 1, 3, and 5 wt% on CS basis) were prepared, and their physicochemical properties, antioxidant and antibacterial activities were measured. The results s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::af44c516afb7edb6718c6825aab83cb7
https://doi.org/10.1007/s11694-021-01187-z
https://doi.org/10.1007/s11694-021-01187-z
Publikováno v:
Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
In this study, the effects of ethanolic extract from onion skin (EEOS) on the storage quality of refrigerated beef patties were studied. EEOS concentrations of 0.00%, 0.01%, 0.05%, and 0.10% were added to beef patties. These beef patties were stored
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2139b333f0ff74d4e86455aa0ac1dd2b
https://doi.org/10.1590/fst.118121
https://doi.org/10.1590/fst.118121
Publikováno v:
Food Sci Biotechnol
Chitosan (CS) with an ethanol extract of black soybean coat (EBSC) was prepared, and its physicochemical properties and antioxidant and antibacterial activities were tested. The results showed that EBSC significantly increased the thickness and UV–
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cd8a2ea61289ee16c8daaef71198bf4
https://europepmc.org/articles/PMC8519986/
https://europepmc.org/articles/PMC8519986/
