Results 1 to 10 of about 1,599,236 (307)

Effect of High Pressure Processing Treatment on Nutritional Quality, Antioxidant Properties and Volatile Flavor of Freshly Squeezed Water Bamboo Juice

Shipin gongye ke-ji, 2022
In order to study the effect of high pressure processing on water bamboo (Zizania caduciflora L.) juice, this study compared the effects of high pressure processing (HPP, 400~500 MPa/5~10 min) and conventional heat treatment (TP, 80 ℃/10 min) on the ...
Xudong LIN, Ruiyang SUN, Yan CUI, Haitao SHANG, Wenyi DENG, Jiangang LING, Xiaoting XUAN   +6 more
doaj   +1 more source

Correlations between Texture Profile Analysis and Sensory Evaluation of Cured Largemouth Bass Meat (Micropterus salmoides)

Journal of Food Quality, 2022
Texture is an important factor in evaluating the quality of aquatic products. To evaluate the texture properties of cured large mouth bass, edible sodium chloride (0, 1.0, 2.0, and 3.0%) was smeared to the bass meat.
Meijin Li, Jiajun Huang, Yanan Chen, Xiaoyan Zu, Guangquan Xiong, Hailan Li   +5 more
doaj   +1 more source

Agricultural Productivity Differences [PDF]

Journal of the Northeastern Agricultural Economics Council, 1972
Growth in aggregate agricultural output, and productivity is generally recognized as a necessary condition for economic development. The persistent differences productivity among countries and regions (Figure 1) have severely dampened the optimism among national policy makers and planners and among officials in the international aid agencies as to the ...
Ruttan, Vernon W., Hayami, Yujiro
openaire   +2 more sources

Analysis of Changes of Volatile Aroma Compounds in Asparagus-Kiwifruit Wine during Fermentation

Shipin gongye ke-ji, 2022
Asparagus-kiwifruit wine was prepared by mixed fermentation of squeezed asparagus byproducts and kiwifruit juice. The volatile aroma components of asparagus-kiwifruit wine in the early, middle, late, post-fermentation and aging stages were analyzed by ...
Li WANG, Xue LI, Guangxian LIU, Wenlong CHENG, Yao ZHANG, Guoqing WANG, Saisai MAO   +6 more
doaj   +1 more source

Panelist Acceptance, Proximate Characteristics of Amino Acids and Volatile Compounds, and Color Profile of Fermented Cempedak (Artocarpus champeden) and Oyster Mushroom (Pleurotus ostreatus) Seasoning

Journal of Food Quality, 2022
The potential of mandai cempedak (Artocarpus champeden) powder to be mixed with other abundant raw materials such as oyster mushroom (Pleurotus ostreatus) as a flavoring ingredient is an exciting thing to study as a unique flavor source for the ...
Miftakhur Rohmah, Bernatal Saragih, Nur Amaliah, Rimbawan Apriadi, Anton Rahmadi   +4 more
doaj   +1 more source

Effects of Carnosine Combined with Ultra High Pressure on the Lipid Oxidation and Myofibrillary Protein of Snakehead Fish

Shipin gongye ke-ji, 2022
The study aimed to investigate the effect of carnosine combined with ultra-high pressure (CUH) on the lipid oxidation and myofibrillar protein (MP) of snakehead fish meat during refrigerated storage.
Liangge SUN, Jiamei XU, Jingxiu LV, Xinxiao ZHANG, Weimin XU, Pengpeng LI, Daoying WANG   +6 more
doaj   +1 more source

Effect of Non-meat Protein Addition on Quality Characteristics of Nanjing Sausages

Shipin gongye ke-ji, 2023
This paper was aimed to improve sausage quality by adding non-meat protein. The effects of adding of four non-meat proteins: Spray-dried blood cells (SBC), soybean protein isolate (SPI), egg white protein (EWP), and porcine plasma protein (PPP) on the ...
Chunyang HUANG, Zhe WANG, Lingjuan WANG, Xinxiao ZHANG, Ye ZOU, Daoying WANG, Weimin XU, Zhang LUO   +7 more
doaj   +1 more source

LC-MS/MS and GC-MS/MS cross-checking analysis method for 247 pesticide residues in sweet pepper (Capsicum annuum)

International Journal of Food Properties, 2021
A simultaneous analysis method using LC-MS/MS and GC-MS/MS was developed for improving the analysis accuracy of various pesticide residues. Samples spiked with 247 and 34 pesticide residues were analyzed by LC-MS/MS and GC-MS/MS, respectively. The method
Ji Eun Lee, Sung Ho Jang, Suel Hye Hur, Han Yeol Bang, In-kyung Bae, Ho Jin Kim   +5 more
doaj   +1 more source

Pretreatment process of rice syrup production and analysis of physicochemical properties

CyTA - Journal of Food, 2023
A pretreatment experiment of preparing starch syrup with α-amylase and twin-screw extrusion together with broken rice of resistant starch rice was studied.
Shuilan Zhu, Shuai Hu, Linfeng Yuan, Jing Luo, Linghua Ouyang, Jianxiong Feng, Xin Li, Jinying Zhou   +7 more
doaj   +1 more source

Effects of Mannitol and Xylitol on the Quality of Spicy Wheat Gluten Sticks

Journal of Food Quality, 2023
The present study sought to evaluate the effects and mechanisms of mannitol and xylitol on the regeneration of spicy wheat gluten sticks (SWGSs) through texture profile analysis (TPA), Fourier-transform infrared spectroscopy (FTIR), differential scanning
Qiuyan Ren, Heng Yang, Ziyang Jia, Wenping Ding, Yang Fu, Shensheng Xiao, Yanmei Wei, Kaifeng Zhao, Yan Wu, Xuedong Wang   +9 more
doaj   +1 more source