Effects of Bio-based Compound Amendments on Overall Soil Fertility of Coastal Saline Soils [PDF]
, 2022 [Objective] The effects of bio-based composite amendments on the physicochemical properties and microbiota of saline soils in the Yellow River delta and the Northern Jiangsu mudflats were determined in order to provide a scientific reference for the ...
Gan Quanfeng +5 more
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Effects of Desulfurized Gypsum Applied Combined with Polyglutamic Acid on Improving Saline Soil [PDF]
, 2023 [Objective] The effects of desulfurized gypsum and polyglutamic acid (γ-PGA) improves saline soil were studied in order to provide a theoretical and technical basis for improving saline soil in Northwest China.
Li Hongyi +4 more
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Research Progress on Effect of Brewing Methods on Brewing Quality of Rice Paste [PDF]
, 2022 Instant rice paste is a kind of colloidal solution with certain viscosity and consistency formed by mechanical crushing and boiling of grain. Due to its functional characteristics of instant energy supply, strong flavor and rich nutrition, it can quickly
FU Bao-shang +4 more
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Research on New Products of High Fiber Mixed-grain Noodle Premixed Powder [PDF]
, 2021 This study takes tartary buckwheat, highland barley and oats as the main raw materials to analyze and develop a high-fiber noodles premixed powder. The premixed powder is blended as the following proportion: 40% plain flour, 30% tartary buckwheat, 10 ...
HUA Miao-miao +5 more
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Research progress on quality improvement of whole-wheat food in China [PDF]
, 2020 Whole-wheat products are rich in unsaturated fatty acids, dietary fiber, high active enzymes and phenolic and polysaccharide active substances, making them much higher in edible and nutritional value than conventional flour products.
ZHANG Lin, ZHANG Ren-tang
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Effects of Different Freezing Temperatures on the Quality of Rice Dumpling Dough [PDF]
, 2023 To investigate the effects of different freezing temperatures on the quality of rice dumpling dough, this paper investigated the effects of freezing at −20, −30, −80, −196 ℃ (liquid nitrogen) on the physicochemical indexes of rice dumpling dough, such as
Hua YANG +6 more
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Effects of Biochar Additions on Moisture Content and Depletion of Loessial Soil [PDF]
, 2023 [Objective] The influence of biochar additions on water storage and water retention capacity of loessial soil during the rainy season was clarified in order to provide basic theoretical support for the scientific use of biochar and to improve soil on the
Li Yuanyuan +4 more
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Effect of Glow Discharge Cold Plasma Treatment on Improvement of Wheat Processing Quality [PDF]
, 2023 In order to improve the processing quality of wheat, newly harvested wheat was treated with glow discharge cold plasma. The changes in the physicochemical properties of wheat flour and the rheological properties of wheat flour dough after the treatment ...
LIU Ting, LI Miao, QI Xianke, WANG Ruolan
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Zhongguo youzhi, 2023 油脂及富含油脂食品（巧克力、冰淇淋、人造奶油等）的物理特性很大程度上取决于其脂肪的结晶状态。油脂结晶改良剂的添加可以影响底物油脂的结晶行为从而改变产品的质构，进而调控油脂结晶，使其应用于各种产品和工艺中。分别对单甘酯、甘二酯、甘三酯、蔗糖酯、聚甘油脂肪酸酯、磷脂、无机物等作为结晶改良剂对不同底物油脂的结晶调控效果进行综述，并对现阶段结晶改良剂的作用机制的研究成果进行了总结。结晶改良剂的种类和用量显著影响底物油脂的结晶行为，结晶改良剂与底物油脂中主要甘三酯的匹配性是调控底物油脂结晶的关键 ...
张露，张晴 ZHANG Lu，ZHANG Qing
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Research on the Process of Improvements on the Whole Grain Flat Noodle Stretching Quality [PDF]
, 2021 This article aims to improve the stretching quality of the flat noodles products by optimizing the key processes such as refining, formula and steaming on the breaking distance of whole grain flat noodles.The results show that the breaking distance of ...
DONG Hong-hao +7 more
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