Zobrazeno 1 - 10
of 24
pro vyhledávání: '"Zhenkun Cui"'
Autor:
Xiaolin Zhu, Han Yan, Zhenkun Cui, Hongbo Li, Wei Zhou, Zhenbin Liu, Hao Zhang, Tatiana Manoli, Haizhen Mo, Liangbin Hu
Publikováno v:
Ultrasonics Sonochemistry, Vol 95, Iss , Pp 106389- (2023)
Vibrio parahaemolyticus is a typical marine bacterium, which often contaminates seafood and poses a health risk to consumers. Some non-thermal sterilization technologies, such as ultrasonic field (UF) and blue light (BL) irradiation, have been widely
Externí odkaz:
https://doaj.org/article/e8ab0eac8d1f43eebe8021008a16f0bc
Autor:
Xin Zhao, Zehua Zhang, Zhenkun Cui, Tatiana Manoli, Han Yan, Hao Zhang, Galina Shlapak, Alina Menchynska, Anastasiia Ivaniuta, Nataliia Holembovska
Publikováno v:
Potravinarstvo, Vol 16 (2022)
The present work was carried out to investigate the quality changes and shelf life of blue light (Blu-ray) irradiated sous-vide cooked (SVC) Argentine squid (Illex argentinus) during storage at 0, 5, and 10 °C. Sensory evaluation, color, shear force
Externí odkaz:
https://doaj.org/article/aa59b3c657b54399881d7383f640de17
Publikováno v:
Harčova Nauka ì Tehnologìâ, Vol 14, Iss 1 (2020)
Currently, technologies that allow to preserve the native properties of raw materials in the finished product as much as possible thanks to the soft modes of technological processes deserve special attention. An important condition for obtaining heal
Externí odkaz:
https://doaj.org/article/20a95df3ee474abbbf123350346a0fd9
Publikováno v:
Advances in Materials Science and Engineering, Vol 2015 (2015)
This paper presents an application of high strength concrete to concrete-encased composite frame building based on an experimental program. The work emphasized joints behavior under reverse cyclic loading caused by earthquakes to provide information
Externí odkaz:
https://doaj.org/article/aca3ce2929244b2286dadb6bfd197ade
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e68722, Published: 19 AUG 2022
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 v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Oridonin, a terpenoid with various biological functions, has limited uses in the functional food and pharmaceutical industries owing to its low water solubility. Previous studies have used cyclodextrin inclusion to improve its solubility. Herein, the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b8c8e6d6aeb3b820e1d880f8b16ab141
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101281&lng=en&tlng=en
Publikováno v:
Food Science and Technology Research. 27:25-34
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ced1f3a5ab1d540abac3f0ef814cd6e
https://doi.org/10.3136/fstr.27.25
https://doi.org/10.3136/fstr.27.25
Publikováno v:
Food Science and Technology Research. 27:695-710
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4e5af5fa586788f26ae72b7d7653c761
https://doi.org/10.3136/fstr.27.695
https://doi.org/10.3136/fstr.27.695
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 10, Pp 5748-5762 (2020)
Food Science & Nutrition, 8(10):5748-5762
Food Science & Nutrition, 8(10):5748-5762
Squid products are becoming more and more popular with consumers because of their high yields and nutrition, including novel textures with desirable sensory properties. However, it has not been determined whether the cooking method has effects on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd1368ecf2f70474dc40ec40776c2a8
https://doaj.org/article/11324ecf8c2c4f96b1e5db54c535eef6
https://doaj.org/article/11324ecf8c2c4f96b1e5db54c535eef6
Publikováno v:
Food Science and Technology, Volume: 42, Article number: e108021, Published: 14 MAR 2022
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 v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
With the development of cooking technology towards a more quantitative science, consumers have begun to consider cooking as no longer limited to traditional methods. Through continuous recognition, the concept of molecular cooking has gradually enter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::38f05c385a8a5c78c81c7d3090f26ed9
https://doi.org/10.1590/fst.108021
https://doi.org/10.1590/fst.108021
Autor:
Yanyan, Zhao, Xiaofeng, Kang, Wei, Zhou, Jintae, Lee, Shuyan, Wang, Zhenkun, Cui, Hao, Zhang, Haizhen, Mo, Liangbin, Hu
Publikováno v:
International Journal of Food Microbiology. 382:109929
The primary seafood-borne pathogen Vibrio parahaemolyticus seriously threats the health of consumers preferring raw-fish products, becoming a global concern in food safety. In the present study, we found ferrous sulfate (FeSO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd7d7b6612cf65a0b52e5882f36406d8
https://doi.org/10.1016/j.ijfoodmicro.2022.109929
https://doi.org/10.1016/j.ijfoodmicro.2022.109929