Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Zhilu Ai"'
Autor:
Shuli Wang, Xiaojie Wang, Yu Liu, Wenjing Dong, Huiping Fan, Shijia Fan, Zhilu Ai, Yong Yang, Biao Suo
Publikováno v:
Ultrasonics Sonochemistry, Vol 110, Iss , Pp 107034- (2024)
The soaking process of glutinous rice allows the growth and reproduction of microorganisms, which can easily cause food safety problems. In this work, the effects of different ultrasonic powers (150 W, 300 W, 450 W, and 600 W) on the bactericidal eff
Externí odkaz:
https://doaj.org/article/927c72f477064b9dbc86bd29455d4f50
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 15, Pp 34-41 (2022)
In order to the main influence factors of glutinous rice farinographical properties on freezing point temperature, 25 representative glutinous rice flours in practical applications were used as test materials, and the physical and chemical properties
Externí odkaz:
https://doaj.org/article/05b3c5031daf4486bddc28613e81a306
Publikováno v:
Foods, Vol 12, Iss 3, p 617 (2023)
Alkali is an indispensable additive in Chinese steamed bread (CSB) production. This work aimed to evaluate the key roles of alkali in the microbial community of dough fermented using Chinese traditional starter (CTS) and the aroma profiles of CSB. Th
Externí odkaz:
https://doaj.org/article/837aec31588e4f9d9870ae3387876c15
Publikováno v:
Foods, Vol 11, Iss 7, p 996 (2022)
In food processing, the temperature is usually reduced to limit bacterial reproduction and maintain food safety. However, Staphylococcus aureus can adapt to low temperatures by controlling gene expression and protein activity, although its survival s
Externí odkaz:
https://doaj.org/article/3fdb6f3d053c405dbed68c55bbc8e3a2
Publikováno v:
Frontiers in Microbiology, Vol 9 (2018)
When frozen, Staphylococcus aureus survives in a sublethally injured state. However, S. aureus can recover at a suitable temperature, which poses a threat to food safety. To elucidate the resuscitation mechanism of freezing survived S. aureus, we use
Externí odkaz:
https://doaj.org/article/9c5da06e856348a2bb44275330c92ffe
Publikováno v:
Food Chemistry. 420:136002
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::41d1f6da10fa7d962bfe0be4a1f19540
https://doi.org/10.1016/j.foodchem.2023.136002
https://doi.org/10.1016/j.foodchem.2023.136002
Publikováno v:
Journal of Food Processing and Preservation. 46
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ddbf3be79b9d8dd5008ecd10bc25b72d
https://doi.org/10.1111/jfpp.16944
https://doi.org/10.1111/jfpp.16944
Autor:
Biao Suo, Zijie Dong, Yangyang Huang, Peng Guan, Xiaojie Wang, Huiping Fan, Zhongmin Huang, Zhilu Ai
Publikováno v:
LWT. 180:114689
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ef8dd03fb79be9db21b28a1b3a18d39
https://doi.org/10.1016/j.lwt.2023.114689
https://doi.org/10.1016/j.lwt.2023.114689
Autor:
Xinhua Xie, Bei Zhang, Bobo Zhang, Hongshuai Zhu, Lei Qi, Chao Xu, Lilin Cheng, Zhilu Ai, Qingshan Shi
Publikováno v:
Food Science and Technology International. :108201322311582
An increased interest has been observed in the application of soybean protein isolate (SPI) into O/W emulsion because of the amphipathic characteristics of SPI. However, at pH around 4.5, SPI was almost lost its hydrophilic characteristic, thus great
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b6ec749313766d922101e9ae78ebcec
https://doi.org/10.1177/10820132231158278
https://doi.org/10.1177/10820132231158278
Autor:
Na WANG, Qiuying YU, Dongliang WANG, Hongtao REN, Chao XU, Cancan NING, Na LI, Huiping FAN, Zhilu AI
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 synergistic effects of jujube polysaccharide (JP) and flavonoid (JF) on aging mice were investigated. Sub-acutely aging mouse models were established using D-galactose. Eighty experimental mice were randomly assigned to normal, mod
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c6278b9c4ffdbfbc89a6fa6b4aa13e7b
https://doi.org/10.1590/fst.46222
https://doi.org/10.1590/fst.46222