Results 1 to 10 of about 4,790,269 (352)

Study on the quality change of crown pear during storage [PDF]

BIO Web of Conferences, 2023
Using the high-quality Crown Pear as the subject of experimental research, an analysis of the changes in the quality of Crown Pears during a storage period is conducted to provide a theoretical basis for the development of the pear cold storage industry.
Feng Yongchun, Zou Tonghua, Zhang Zekai
doaj   +1 more source

The Stability, Rheological Properties and Interfacial Properties of Oil-in-Water (O/W) Emulsions Prepared from Dielectric Barrier Discharge (DBD) Cold Plasma-Treated Chickpea Protein Isolate and Myofibrillar Protein Complexes

Foods, 2023
In order to increase the development and utilization of chickpea protein isolate (CPI) and improve the stability of myofibrillar protein (MP) emulsions, the effect of dielectric barrier discharge (DBD) plasma-modified CPI on the emulsifying properties of
Dianbo Zhao, Yanfang Zhou, Lixue Sun, Jinfeng Tian, Qisen Xiang, Ke Li   +5 more
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Rheological Properties of Wheat Flour Modified by Plasma-Activated Water and Heat Moisture Treatment and in vitro Digestibility of Steamed Bread

Frontiers in Nutrition, 2022
The study investigated the effects of plasma-activated water (PAW) and heat moisture treatment (HMT) on the rheological properties of wheat flour and the in vitro digestibility of steamed bread partially replaced by the modified wheat flour.
Miaomiao Shi, Yanqiu Cheng, Fei Wang, Fei Wang, Xiaolong Ji, Yanqi Liu, Yizhe Yan   +6 more
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Study on Cold Chain Logistics Operation and Risk Control of Fresh e-Commerce Products

Advances in Multimedia, 2022
With the rapid development of the Internet, my country’s e-commerce market has been very active in recent years, and the number of e-commerce platforms and the volume of product transactions have achieved rapid development.
Shenxiang Wang
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Ethyl lauroyl arginate: An update on the antimicrobial potential and application in the food systems: a review

Frontiers in Microbiology, 2023
Ethyl lauroyl arginate (ELA), a cationic surfactant with low toxicity, displays excellent antimicrobial activity against a broad range of microorganisms.
Yunfang Ma, Yunfang Ma, Yanqing Ma, Yanqing Ma, Lei Chi, Lei Chi, Shaodan Wang, Shaodan Wang, Dianhe Zhang, Dianhe Zhang, Qisen Xiang, Qisen Xiang   +11 more
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The Development Trend of China’s Agricultural Product Cold Chain Logistics from the Perspective of Big Data

Advances in Multimedia, 2022
With the gradual prosperity of social economy, people’s demand for agricultural products consumption has also gradually increased. Through the efficient introduction of big data technology, we can optimize and innovate the management system of ...
Shenxiang Wang
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Antibacterial activity and mechanism of cinnamon essential oil nanoemulsion against Pseudomonas deceptionensis CM2

Heliyon, 2023
This work aimed to evaluate the antibacterial activity and mechanism of cinnamon essential oil nanoemulsion (CON) against Pseudomonas deceptionensis CM2. The results revealed that CON could effectively inhibit the proliferation of P.
Dianbo Zhao, Yanqing Ma, Wenwen Wang, Qisen Xiang   +3 more
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Understanding the Structure, Thermal, Pasting, and Rheological Properties of Potato and Pea Starches Affected by Annealing Using Plasma-Activated Water

Frontiers in Nutrition, 2022
In this research, annealing (ANN) using plasma-activated water (PAW) was first employed to modify potato and pea starches. Compared with the conventional ANN using distilled water (DW), the granular morphology of two starches was not significantly ...
Yizhe Yan, Baixiang Peng, Bin Niu, Xiaolong Ji, Yuan He, Miaomiao Shi   +5 more
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Storage time prediction of glazed frozen squids during frozen storage at different temperatures based on neural network

International Journal of Food Properties, 2020
In this study, quality changes in water-holding capacity, weight loss, color, texture properties, and total sulfhydrylcontent of glazed frozen squids during frozen storage at −5, −10, −20, −30 and −40°C, were determined.
Mingtang Tan, Jinfeng Wang, Peiyun Li, Jing Xie   +3 more
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Effects of High-Intensity Ultrasound Treatments on the Physicochemical and Structural Characteristics of Sodium Caseinate (SC) and the Stability of SC-Coated Oil-in-Water (O/W) Emulsions

Foods, 2022
The effects of high-intensity ultrasound treatment (0, 3, 6, 9 min) on physicochemical and structural characteristics of SC and the storage, thermal and freeze–thaw stability of SC O/W emulsions were investigated.
Xiangli He, Shangxi Jia, Jiayun Wan, Yan Li, Yanyan Zhang, He Zhu, Ke Li   +6 more
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