Zobrazeno 1 - 10
of 193
pro vyhledávání: '"Zhiping, Zhao"'
Autor:
Xin Nie, Jingjing Luo, Hongfan Chen, Haomou Pu, Qiqi Luo, Xinhui Wang, Xiaoping Yu, Dayu Liu, Zhiping Zhao
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101967- (2024)
Limited research has explored the use of Rhodobacter sphaeroides cell-free extracts (RCFE) in meat processing. To examine the potential application of RCFE in improving the flavor quality of Chinese-style sausage, in this study, we investigated the e
Externí odkaz:
https://doaj.org/article/16b268be5f8a4ff4b54e8441aaf00de4
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 235-244 (2024)
In order to investigate the changes of volatile flavor substances in the process of beeves spoilage, beeves with different storage time were employed. The volatile flavor substances of beeves in spoilage process were analyzed by using gas chromatogra
Externí odkaz:
https://doaj.org/article/cb56bcec5fab4ee4a8f2b636c3e9559f
Autor:
Xiaohan Jia, Xinyi Wang, Hongfan Chen, Dayu Liu, Bo Deng, Ling Ao, Jianping Yang, Xin Nie, Zhiping Zhao
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Low-temperature and low-salt fermented Chinese kohlrabi (LSCK) represents a novel approach to producing low-salt kohlrabi without the need for desalination during processing, as compared to traditional techniques. However, the profile of its non-vola
Externí odkaz:
https://doaj.org/article/eebc1fefc2d94a24bd824fac0fb65eed
Autor:
Xin Nie, Xiaohan Jia, Kaixian Zhu, Ziqing Ling, Hongfan Chen, Jing Xie, Zonghua Ao, Chuan Song, Caihong Shen, Chenglin Zhu, Wei Yan, Jiabin Wang, Yijing Wang, Zhiping Zhao
Publikováno v:
Molecules, Vol 29, Iss 20, p 4851 (2024)
To investigate the dynamic changes and potential correlations between microbial diversity and volatile organic compounds (VOCs) during Chinese medium-temperature Daqu (MTD) manufacturing at different key stages, in this study, high-throughput sequenc
Externí odkaz:
https://doaj.org/article/c53220ec514d45c7996f721b53240a31
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 12, Pp 353-362 (2023)
In order to test the effects of the crude extracts from Rhodobacter sphaeroides (CCRS) on the volatile flavor substances and flavor amino acids of sausages during storage, the sausages were respectively processed with addition of CCRS at higher, medi
Externí odkaz:
https://doaj.org/article/da304df06b20403b9a11f20c804ec817
Autor:
Jingjing MAO, Hongfan CHEN, Yulin ZHANG, Xin NIE, Yin ZHANG, Dayu LIU, Huailiang LUO, Zhiping ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 8, Pp 99-106 (2023)
In order to investigate the effect of natural air-drying on the quality and flavor of raw mustard roots, the moisture content, water activity, hardness, crispness, protein content, amino acid nitrogen content, total plate count and total lactic acid
Externí odkaz:
https://doaj.org/article/13f11989f0104138b86c1f1e1ff16939
Publikováno v:
Foods, Vol 13, Iss 10, p 1482 (2024)
To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB) without acid discharge treatment during cold storage, high-throughput sequencing was employed to analyze the CFB refrigerated for 0, 3, 7, and 10 days. The result
Externí odkaz:
https://doaj.org/article/ce5475822be74aa3a10aac538ffe090c
Small mammals as a bioindicator of mercury in a biodiversity hotspot – The Hengduan Mountains, China
Autor:
Yanju Ma, Shuyin Chen, Lihai Shang, Wei Zhang, Yizhu Yan, Zhiwen Huang, Yiming Hu, Jianchao Liang, Shengnan Ji, Zhiping Zhao, Zhixin Zhou, Huijian Hu
Publikováno v:
Ecological Indicators, Vol 154, Iss , Pp 110892- (2023)
Due to toxicities, capacities for long-range transportation, bioaccumulation, and biomagnification, mercury (Hg) presents a unique concern to wildlife in remote ecosystems, including “the roof of the world”. Large carnivorous predators are though
Externí odkaz:
https://doaj.org/article/5107e2ec36c94676b47a98c59bee9fc7
Autor:
Lili Ji, Chunyan Zhou, Jia‐wen Ning, Shu Wang, Qing Nie, Wei Wang, Jiamin Zhang, Zhiping Zhao
Publikováno v:
Food Bioengineering, Vol 1, Iss 3-4, Pp 307-318 (2022)
Abstract Two lactic acid bacteria (LAB) strains were screened in traditional Sichuan sausage, and their nitrite‐reducing performance in different production processes was determined in this study. LAB were isolated from traditional Sichuan sausages
Externí odkaz:
https://doaj.org/article/f908ebcf1d704b91bf179d3c9f5216f3
Publikováno v:
Foods, Vol 13, Iss 4, p 608 (2024)
Guizhou sour meat and sour fish, Chaoshan fish sauce, Sichuan sausage and bacon, Cantonese sausage, Jinhua ham, and Xinjiang air-dried beef are eight representatives of Chinese traditional fermented meat and fish products (FMFPs), which are favored b
Externí odkaz:
https://doaj.org/article/caf3302d193e47a4ab1ad402048a92e0