Výsledky vyhledávání - "Zhumao JIANG"

Akademický článek

Cold Plasma Treatment Accelerated the Oxidation and Structural Changes of Myofibrillar in Tilapia

Autor: Gu CHEN, Zhumao JIANG, Zhengpeng WEI, Jiamei WANG, Chencheng LIU, Xiaohan SANG, Zhicheng CAI, Yafu LIU, Jinmei WANG, Qing YANG

Publikováno v: Shipin gongye ke-ji, Vol 44, Iss 4, Pp 88-95 (2023)

To investigate the effects of cold plasma treatment on the oxidation and structure changes of myofibrillar proteins tilapia, the fish was treated by cold plasma with different time (0, 1, 2, 3, 4, 5 min) and different voltage (40, 50, 60, 70, 80 kV),

Externí odkaz: https://doaj.org/article/28126b628c974f79bdedf411266afcd0

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Akademický článek

Effects of Gas Composition on the Lipid Oxidation and Fatty Acid Concentration of Tilapia Fillets Treated with In-Package Atmospheric Cold Plasma

Autor: Xiaohan Sang, Yuanyuan Wang, Jiamei Wang, Zhicheng Cai, Lixian Zeng, Wentao Deng, Jianhao Zhang, Zhumao Jiang

Publikováno v: Foods, Vol 13, Iss 1, p 165 (2024)

Cold plasma (CP) is a non-thermal preservation technology that has been successfully used to decontaminate and extend the shelf life of aquatic products. However, the preservation effect of CP treatment is determined by several factors, including vol

Externí odkaz: https://doaj.org/article/9f16b56b0f094f8a806bf89ddee8efec

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Akademický článek

Optimization of cold plasma combined treatment process and its effect on the quality of Asian sea bass (Lates calcarifer) during refrigerated storage.

Autor: Yuanyuan Wang, Xiaohan Sang, Zhicheng Cai, Lixian Zeng, Wentao Deng, Jianhao Zhang, Zhumao Jiang, Jiamei Wang

Publikováno v: Journal of the Science of Food & Agriculture; 3/30/2024, Vol. 104 Issue 5, p2750-2760, 11p

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Interfacial properties of ultrahigh methoxylated pectin

Autor: Mingming Wang, Yanping Cao, Jing Tan, Ruijin Yang, Jingran Liu, Zhumao Jiang, Xiao Hua

Publikováno v: International Journal of Biological Macromolecules. 152:403-410

The interfacial properties of ultrahigh methoxylated pectin (UHMP) prepared via esterification of citrus pectin (CP) were investigated. The intrinsic viscosity ([η]) of pectin was significantly decreased from 1211.5 mL/g to 294.9 mL/g as the degree

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::30963b4c1cc5ed719380eb84a7e3f2b9
https://doi.org/10.1016/j.ijbiomac.2020.02.264

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Cold Plasma–Based Hurdle Interventions: New Strategies for Improving Food Safety

Autor: Xingqian Ye, Zhumao Jiang, Patrick J. Cullen, Tian Ding, Donghong Liu, Aliyu Idris Muhammad, Xinyu Liao

Publikováno v: Food Engineering Reviews. 12:321-332

Global food production sustainability and the demand for fresh and nutritious food necessitate the development of novel technologies to provide food with a long shelf life. Hurdle technologies combing several interventions can ensure microbial safety

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::f1bafe23476197932344bdc285175f11
https://doi.org/10.1007/s12393-020-09222-3

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Isolation of peanut protein aggregates using aqueous extraction processing combined with membrane separation

Autor: Wenbin Zhang, Ruijin Yang, Zhumao Jiang, Junjun Liu, Li Pengfei

Publikováno v: International Journal of Food Science & Technology. 55:3203-3214

Sequential microfiltration and ultrafiltration was used for recovery proteins from aqueous phase. Recycling of permeate obtained from UF processing in AEP was primarily explored. Solubility, in vitro digestion and binding forces peanut protein aggreg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf284a8a334d85c89184ab1f2effaa87
https://doi.org/10.1111/ijfs.14584

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Characterisation of peanut protein concentrates from industrial aqueous extraction processing prepared by spray and freeze drying methods

Autor: Li Pengfei, Zhumao Jiang, Ruijin Yang, Junjun Liu, Wenbin Zhang

Publikováno v: International Journal of Food Science & Technology. 54:1597-1608

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c8cf4b7e22ecd40553772ba5f940dc6c
https://doi.org/10.1111/ijfs.14028

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Author response for 'Isolation of peanut protein aggregates using aqueous extraction processing combined with membrane separation'

Autor: Ruijin Yang, Junjun Liu, Zhumao Jiang, Wenbin Zhang, Li Pengfei

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::223856a9d0d52c85a3c4ace85704fed0
https://doi.org/10.1111/ijfs.14584/v2/response1

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Separation of serum proteins and micellar casein from skim goat milk by pilot‐scale 0.05‐μm pore‐sized ceramic membrane at 50°C

Autor: Zheng Wu, Jiaping Lv, Jing Lu, Zhumao Jiang, Baoyu Yang, Shuwen Zhang, Xiaoyang Pang, Yuanchun Yue, Tong Wang

Publikováno v: Journal of Food Process Engineering. 43

The fractionation of serum protein (SP) and micellar casein (CN) from skim milk can be accomplished using microfiltration (MF). The objective of this study was to determine the removal of total SP using a 0.05‐μm ceramic membrane at each stage of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::114883445dae50f4cec7b35939ce37d5
https://doi.org/10.1111/jfpe.13334

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An Approach to Brew Beer Vinegar with Barm Beer from Spent Yeast Slurry

Autor: Zhihong Xu, Song Wang, Naibin Zhang, Junjun Liu, Hon g Zhang, Zhumao Jiang

Publikováno v: Journal of the American Society of Brewing Chemists. 71:138-143

Producing beer vinegar using the barm beer that is generated during the beer production process can not only provide nutritious and healthy acetic acid drinks to people but also effectively reduce ...

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::89fb59d9fe83eb032714e11f4472bbb6
https://doi.org/10.1094/asbcj-2013-0528-01

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