Zobrazeno 1 - 10
of 68
pro vyhledávání: '"processing suitability"'
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 6, Pp 59-66 (2024)
Mung bean noodles are traditional multigrain noodles in China, but generally, the addition of green beans is relatively low. Six mung bean cultivars from major production areas were selected to prepare noodles with a high mung bean content of 70%. Th
Externí odkaz:
https://doaj.org/article/397cb0d9d65b4bdeadee1a27c009678c
Autor:
Jiahui LIU, Peng XIE, Xiaochang LIU, Yan TANG, Xingang YANG, Yuanhua LEI, Songshan ZHANG, Shengsheng LI
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 22, Pp 244-253 (2024)
This study examined the silverside, striploin, rump, high rib, shoulder, and shank of yak meat. Specifically, the differences in nutritional quality, muscle fiber characteristics, and physicochemical properties before shabu-shabu processing, as well
Externí odkaz:
https://doaj.org/article/df101aea491b400088ca4b44dcce80b2
Publikováno v:
Liang you shipin ke-ji, Vol 32, Iss 3, Pp 84-92 (2024)
In order to clarify the relationship among nutritional quality of highland barley flour, processing quality and edible quality of noodles, the flour of 21 highland barley varieties in Qinghai Province was used as raw the materials. The key indexes fo
Externí odkaz:
https://doaj.org/article/b05f9466921247819cda6efc778e4682
Autor:
Yumei LIANG, Ke LI, Zixi LIN, Xiaomei LI, Jinsong ZHOU, Maowen LIAO, Haoran LIN, Yongqing ZHU, Huajia LI, Gang LIU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 9, Pp 235-244 (2024)
To investigate the quality characteristics of different varieties of blueberry, the quality differences on appearance, physicochemical properties, and sugar and acid composition were analyzed. At the same time, correlation analysis was employed to an
Externí odkaz:
https://doaj.org/article/129f1f5657b5454b91edbff43e188593
Autor:
Dandan QIN, Junli CHEN, Bo LI, Chendong PAN, Qiushuang WANG, Kaixing FANG, Hongjian LI, Erdong NI, Xiaohui JIANG, Qing WANG, Hualing WU
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 17, Pp 316-323 (2023)
The fresh leaves of Kucha No.6 with high theacrine as raw materials in different seasons were processed into green tea, white tea and black tea. The tea suitability of Kucha No.6 was comprehensively analyzed by sensory evaluation and main quality com
Externí odkaz:
https://doaj.org/article/259af4c02bd647f5a66246ddf0533556
Publikováno v:
Shipin Kexue, Vol 44, Iss 14, Pp 291-297 (2023)
To evaluate the tea processing suitability of the leaves of ‘Guixing’ tea, a wild tea plant germplasm resource in Guangxi, the water extract content, polyphenolic composition, sensory properties and volatile aroma composition of the tea leaves as
Externí odkaz:
https://doaj.org/article/f4998c8041e24d908469754e3d72d87e
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 4, Pp 317-325 (2023)
In this study, to select special pepper varieties for processing, 12 dry pepper varieties mainly grown in Xinjiang were used as materials to compare the differences of quality indexes among different varieties. Next, the comprehensive quality evaluat
Externí odkaz:
https://doaj.org/article/963c42a75b784ae3a4f0aa69270d1911
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Autor:
Qiushuang WANG, Bingbing CAO, Qing WANG, Dandan QIN, Chendong PAN, Bo LI, Hongjian LI, Kaixing FANG, Erdong NI, Xiaohui JIANG, Hualing WU
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 15, Pp 279-288 (2022)
Three purple tea varieties (lines), namely Hongye-1, Hongye-2, Danfei in different seasons as test materials, were made into green tea, white tea and black tea. And we assessed the suitability of purple tea varieties (lines) by tea quality analysis a
Externí odkaz:
https://doaj.org/article/78477b08e7064639afe7db1d1f54c8de
Autor:
Kiyosumi Hori, Tomoya Okunishi, Kenji Nakamura, Ken Iijima, Masahiro Hagimoto, Katsuyuki Hayakawa, Koka Shu, Takashi Ikka, Hiroto Yamashita, Masanori Yamasaki, Yoshinobu Takeuchi, Shota Koyama, Yoshimasa Tsujii, Toshiaki Kayano, Takuro Ishii, Toshihiro Kumamaru, Yasushi Kawagoe, Toshio Yamamoto
Publikováno v:
Rice, Vol 15, Iss 1, Pp 1-13 (2022)
Abstract Phenotypic differences among breeding lines that introduce the same superior gene allele can be a barrier to effective development of cultivars with desirable traits in some crop species. For example, a deficient mutation of the Protein Disu
Externí odkaz:
https://doaj.org/article/9614159ba8c4438ca6a552719e5ce12c