Zobrazeno 1 - 10
of 157
pro vyhledávání: '"formula optimization"'
Autor:
Teng WANG, Shuaihan JIANG, Kunyi LIU, Ruoyu LI, Zhengwei LIANG, Nianguo BO, Yan MA, Qingyan TANG, Ming ZHAO
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 195-202 (2024)
Milk powder, Polygonatum kingianum paste and sucrose were used as the main ingredients and a P. kingianum yogurt was fermented and developed. The optimal formula of P. kingianum yogurt was optimized by sensory evaluation, single-factor combined with
Externí odkaz:
https://doaj.org/article/fddee3b53a3943b482e73fe9a1ea2d3a
Autor:
Yong Li, Yuhong Huang, Nan Feng, Heping Zhang, Jing Qu, Shuanggang Ma, Yunbao Liu, Jiang Li, Shaofeng Xu, Ling Wang, Mi Zhang, Jie Cai, Weiping Wang, Ru Feng, Hang Yu, Bo Yu, Dailiang Liang, Heping Qin, Suxiang Luo, Yanfen Li, Meifeng Li, Ruihua Wang, Chen Ma, Yan Wang, Xiaobo Cen, Xiaoxian Xu, Boli Zhang, Xiaoliang Wang, Shishan Yu
Publikováno v:
Engineering, Vol 38, Iss , Pp 100-112 (2024)
Bear bile has been a valuable and effective medicinal material in traditional Chinese medicine (TCM) for over 13 centuries. However, the current practice of obtaining it through bear farming is under scrutiny for its adverse impact on bear welfare. H
Externí odkaz:
https://doaj.org/article/c05756ca0da84e43acdaa8af75feafe7
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 175-183 (2024)
In order to determine the best recipe for Huangcai instant meatballs to research the characteristics of their preservation, the Plackett-Burman test was used to eliminate the three variables that significantly impacted the sensory score of Huangcai i
Externí odkaz:
https://doaj.org/article/43314f039a484ea8aaef4b5c6e3c74eb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 155-164 (2024)
A kind of Agriophyllum squarrosum bread (SMMB) was developed with Agriophyllum squarrosum flour and wheat flour as main raw materials. In this study, the formula of SMMB was optimized by single factor tests and response surface test. Then the texture
Externí odkaz:
https://doaj.org/article/9b2694b04c6e45d295fe22da29b60be0
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 4, Pp 123-132 (2024)
In order to provide the special fermentation broth with traditional flavor for new-paocai permeation, in the investigation, six factors were selected including salt addition, bacterial inoculum, sucrose addition, fermentation temperature, mixed veget
Externí odkaz:
https://doaj.org/article/f2660535e9934191903f57e8a9001fb9
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 187-196 (2024)
In order to meet the needs of consumers for diversified taste and healthy diets, a scientific formula and advanced manufacturing method for a new type of jam with low-sugar and no preservative were developed. By using purslane and purple sweet potato
Externí odkaz:
https://doaj.org/article/f7545df96fb04733849891a84626ea1c
Publikováno v:
Food Chemistry Advances, Vol 4, Iss , Pp 100672- (2024)
The purpose of this study was to optimize the formulation of beetroot-based blended frozen dessert in terms of sensory and physicochemical characteristics. The results showed that the concentration of beetroot juice, pineapple juice, honey, and lemon
Externí odkaz:
https://doaj.org/article/2defe54d2a814668b7028bd8b1c6f149
Optimization of Preparation Process of Bayberry Soft Candy and Analysis of Its Hypoglycemic Function
Autor:
Ruiyi LI, Xuefeng CHEN, Hangjun CHEN, Xiangjun FANG, Ruiling LIU, Ben NIU, Huizhi CHEN, Weijie WU, Haiyan GAO
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 23, Pp 80-89 (2023)
In order to develop soft fruit candy products with hypoglycemic function, the preparation method was optimized by single-factor and response surface studies. The texture profile analysis and sensory score was regarded as the evaluation indices, while
Externí odkaz:
https://doaj.org/article/f74848163c4347139bbd86cd6f860463
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 21, Pp 234-242 (2023)
In order to meet the needs of consumers for diversified taste and health food, a new type of Chiffon cake with Hericium erinaceus flavor was developed. In this study, Box-Behnken multiple regression model was constructed through single factor experim
Externí odkaz:
https://doaj.org/article/b0c2d1562ee545f3aea2a5c7bc5e8a01
Autor:
Shiyong LI, Qiuli WEI, Qionghui QIN, Shuyan LI, Fuhui CHEN, Chaodong SONG, Hongyan ZHANG, Yan QIN, Ge LIANG, Mingguo JIANG, Naikun SHEN
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 20, Pp 108-115 (2023)
In order to raise yields and reduce production costs, the fermentation medium of succinic acid production by Actinobacillus succinogenes from sweet potato powder. First, the effects of sweet potato powder concentration, MgCO3 concentration, liquefact
Externí odkaz:
https://doaj.org/article/c293e339e7a44cfe9badfd948c80bfd4