Zobrazeno 1 - 10
of 6 023
pro vyhledávání: '"steaming"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 13-24 (2024)
The impact of steaming time on the lipid oxidation and flavor of sturgeon dorsal meat were investigated. The study characterized the degree of lipid oxidation using peroxide value, acid value, malondialdehyde, and conjugated dienes. The effects of ch
Externí odkaz:
https://doaj.org/article/47bc2f7b515141b29d16221f3e2957bb
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 16, Pp 249-258 (2024)
The insoluble dietary fiber (IDF) of grape skins was modified by high-temperature steaming combined with the snail enzyme method using grape skins as raw material, the aim of this study was to increase the yield of soluble dietary fiber (SDF) and imp
Externí odkaz:
https://doaj.org/article/cff1a1424e6e4881aed5754612525a03
Autor:
Marina V. Morozova
Publikováno v:
Нанотехнологии в строительстве, Vol 16, Iss 3, Pp 227-234 (2024)
Introduction. To restore and develop the Solovetsky Islands road network concrete slabs could be used. Currently, compositions with additives of industrial waste, including micro- and nanoscale, are being actively introduced to improve the performanc
Externí odkaz:
https://doaj.org/article/3d411918818643eeaeaf7b85d12cd3c7
Publikováno v:
Shipin yu jixie, Vol 40, Iss 4, Pp 165-171 (2024)
Objective: To discover the material substances of the numbing characteristics in Polygonatum Rhizoma. Methods: Polygonati Rhizoma from eight regions were processed by the "nine-steam-nine-bask" method, and its content changes of saponin, polyphenol a
Externí odkaz:
https://doaj.org/article/0fe5ada0001d460c8f612ab113ce96ac
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
IntroductionDifferent steaming durations dramatically alter the structure of Polygonatum cyrtonema polysaccharides (PCPs). This study aimed to compare characteristics of digestion, absorption, and fermentation by gut microbiota across four representa
Externí odkaz:
https://doaj.org/article/a7b01682b5a5446a92d128010c068744
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 3, Pp 226-234 (2024)
To preliminarily assess the primary reasons for the reduction in polysaccharide content in Polygonatum sibiricum processed through the "Nine Steaming-Nine Processing" method and its impact on the in vitro activity of Polygonatum sibiricum polysacchar
Externí odkaz:
https://doaj.org/article/b07693cf734d467182313c881685cb89
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 24, Pp 111-118 (2023)
In order to investigate the changes in quality of pork ribs during steaming and the effects of different steaming methods, the pork ribs were steamed under normal and high pressure until they reached a same level of cooking degree. The changes in coo
Externí odkaz:
https://doaj.org/article/48e0629722d04bd78a41f9c3e9f01a8a
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101668- (2024)
Yuling paste, a traditional Chinese health food derived from longan pulp and American ginseng, undergoes a unique processing method involving nine cycles of steaming and sun-drying. Ultra-high-performance liquid chromatography tandem mass spectrometr
Externí odkaz:
https://doaj.org/article/e790edfdf67843c6a608ee026bd862cd