Zobrazeno 1 - 10
of 5 839
pro vyhledávání: '"sensory quality"'
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract The study pertains to preparing value added frozen yoghurt through use of orange peel powder (OPP). The quality aspects of medium-fat (6.0% fat) frozen yoghurt prepared using OPP at three levels (1.5, 2.5, 3.5% as T1, T2 and T3 respectively)
Externí odkaz:
https://doaj.org/article/0307382b3db14776881ed4c58dab8de3
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 126-136 (2024)
This study investigated the effects of three common thermal processing methods (boiling, steaming, and frying) on the color, nutritional composition, fatty acid profile, volatile base nitrogen (TVB-N), and fat oxidation of crayfish hepatopancreas. El
Externí odkaz:
https://doaj.org/article/869401ba8cf84947ae41d01849c406d6
Autor:
Hongmei YIN, Haoran CHEN, Ziran YIN, Zhenyi TANG, Jinxiu ZENG, Xiaodan SHI, Lu ZHANG, Zongcai TU
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 56-65 (2024)
Objective: To provide theoretical basis and basic research data for the technological development of inoculated Chinese traditional fermented fish, Mei yu, the effects of inoculated fermentation with Lactobacillus sake JXNU1-3 on the quality of Mei y
Externí odkaz:
https://doaj.org/article/e1cbbc26eb0e4fe5b6a5182ca6083b78
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 392-399 (2024)
Meat is an important part of the daily human diet, and its quality is essential for consumers' health and taste experience. During the transformation from carcass to meat and meat processing after animal slaughter, many complex biochemical reactions
Externí odkaz:
https://doaj.org/article/12a0820e8ae94e74892ad6c205e8e0dd
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 283-294 (2024)
To explore the quality and material basis of Shoumei white tea from different varieties of tea trees, in this study, Shoumei white tea made from the raw materials of Fu'an Da Bai (FA), Fuding Da Hao (FD), Meizhan (MZ) and Fengqing Da Ye Zhong (FQ) we
Externí odkaz:
https://doaj.org/article/81897295f9de4ca8af90b55a571d513a
Autor:
Xianzhi LIANG, Yanfei LUO, Jingyang YANG, Yuqin NONG, Xing CHEN, Guangzhi LIANG, Yuanquan CHEN
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 15, Pp 253-263 (2024)
To explore the effect of different drying methods on the floral quality and volatile flavor compounds of Jinmudan tea flowers, three drying techniques were selected including vacuum freeze-drying (pre-freezing for 2 hours, freeze-dried for 6, 8, 10 h
Externí odkaz:
https://doaj.org/article/bf08ef84ee074af0ad173c11f070babb
Autor:
YAN Jinxi, ZANG Mingwu, LIU He, XU Chenchen, SHI Yuxuan, BAI Jing, ZHAO Yan, HAO Jingyi, ZHANG Yaru
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 282-291 (2024)
Diterpenoids are terpenoids containing four isoprene units with a total of 20 carbon atoms. They are derived from geranyl pyrophosphate, including acyclic diterpenes, monocyclic diterpenes, dicyclic diterpenes, tricyclic diterpenes, and tetracyclic d
Externí odkaz:
https://doaj.org/article/7939271ca4724e4f997e43a5c1d9c5e8
Autor:
Lin Zeng, Yu‐Yi Liu, Fang Wang, Shan Jin, Lian‐Shuang Chen, Yan‐Qing Fu, Zhi‐Hui Feng, Jun‐Feng Yin, Wei‐Jiang Sun, Xiao‐Min Yu, Yong‐Quan Xu
Publikováno v:
Food Frontiers, Vol 5, Iss 4, Pp 1571-1582 (2024)
Abstract This study aimed to investigate the effects of tea green leafhopper damage on the sensory quality and metabolite composition of Oriental Beauty by using tea leaves from different varieties of tea plants and processing factories. The results
Externí odkaz:
https://doaj.org/article/2f0b0b1d9385485385290399228937f8
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 14, Pp 271-281 (2024)
This study aimed to select suit glutinous rice varieties for the production of sweet rice wine. The wine was prepared by using 25 glutinous rice varieties harvest in Huaiyuan as raw materials. The basic components of glutinous rice, and the physicoch
Externí odkaz:
https://doaj.org/article/28a56e86a64a41349e64d32e61b32f38
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 11, Pp 102-109 (2024)
In order to study the effects of different lactic acid bacteria on the quality of pickled radish, pickled radish was prepared with Leuconostoc mesenteroides AP7, Lactiplantibacillus pentosus LP10 and AP7-LP10 combination. The changes in physicochemic
Externí odkaz:
https://doaj.org/article/2c64e824fbdd4c36ad71ac869d5c6f0f