Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Zhuang‐Li Kang"'
Publikováno v:
Food Materials Research, Vol 4, Iss 1, Pp 1-6 (2024)
The study investigated the optimal swelling method for dried Abalone rugosa by assessing the impact of water and alkali swelling methods on various parameters including swelling rate, centrifugal loss, cooking loss, pH, texture characteristics, color
Externí odkaz:
https://doaj.org/article/b1c3d802d1b84255b1c4e5ea656dfea6
Publikováno v:
Gels, Vol 10, Iss 5, p 347 (2024)
Emulsified meat products contain high animal fat content, and excessive intake of animal fat is not good for health, so people are paying more and more attention to reduced-fat meat products. This study investigated the impact of varying proportions
Externí odkaz:
https://doaj.org/article/6be1afb00225436b8f5a270c02bf639d
Publikováno v:
Arabian Journal of Chemistry, Vol 16, Iss 4, Pp 104574- (2023)
To explore the potential of using sodium bicarbonate to take the place of sodium chloride, the changes in endogenous fluorescence, ultraviolet absorption spectrum, water holding capacity, gel properties and water distribution of pork myofibrillar pro
Externí odkaz:
https://doaj.org/article/3b65cf60ab9641af9bdac2993ce9b46c
Publikováno v:
Gels, Vol 9, Iss 10, p 836 (2023)
The changes in storage loss, water distribution status, gel characteristics, thiobarbituric acid reactive substances (TBARSs), total volatile basic nitrogen, and total plate count of cooked reduced-phosphate silver carp surimi batter during cold stor
Externí odkaz:
https://doaj.org/article/5cc4cf1a9b084877b723a1496b10f00c
Publikováno v:
Current Research in Food Science, Vol 5, Iss , Pp 1084-1090 (2022)
In this study, the changes in emulsion stability, colour, textural properties, and protein secondary structure of reduced-fat pork batters (50% pork back-fat and 50% pre-emulsified sesame oil) treated under different pressures (0.1, 200 and 400 MPa)
Externí odkaz:
https://doaj.org/article/c5a86f6d8ece4d6a8e3f36789507bc2f
Publikováno v:
Ultrasonics Sonochemistry, Vol 89, Iss , Pp 106150- (2022)
To study the potential usefulness of ultrasound (0, 30, and 60 min) and sodium bicarbonate (0 % and 0.2 %) combination on the reduced-salt pork batters, the changes in water holding capacity, gel properties, and microstructure were investigated. The
Externí odkaz:
https://doaj.org/article/537d7615a16049d8b18fde783a04babc
Publikováno v:
Molecules, Vol 28, Iss 14, p 5608 (2023)
To study the use of partial or total potassium bicarbonate (PBC) to replace sodium tripolyphosphate (STPP) on reduced-phosphate silver carp batters, all the batters were composed of silver carp surimi, pork back fat, ice water, spices, sugar, and sod
Externí odkaz:
https://doaj.org/article/680b52b736b64a18a8e11b8c5ce7e23c
Publikováno v:
Molecules, Vol 27, Iss 24, p 8853 (2022)
The changes in the gel and rheological properties and water-holding capacity of PSE meat myofibrillar proteins with different amounts of sodium bicarbonate (SC, 0–0.6/100 g) were studied. Compared to the PSE meat myofibrillar proteins with 0/100 g
Externí odkaz:
https://doaj.org/article/b5df9750085c45fcadf16678cf6ddd45
Publikováno v:
Molecules, Vol 27, Iss 21, p 7493 (2022)
To study the effects of an ultrasound (0, 30, and 60 min) and sodium bicarbonate (0% and 0.2%) combination on the reduced-salt pork myofibrillar protein, the changes in pH, turbidity, aggregation, and conformation were investigated. After the ultraso
Externí odkaz:
https://doaj.org/article/de05bcd874e74824aed5c7c795e272e2
Publikováno v:
International Journal of Food Properties, Vol 22, Iss 1, Pp 1492-1500 (2019)
Effects of different temperatures (20–60°C) on gel characteristics, rheology, and protein conformations of pork batters produced by high pressure prior to heating were studied. Cooking yield of batters produced by high pressure was significantly h
Externí odkaz:
https://doaj.org/article/835492f95fc44bb6bc40439d1beda653