Results 11 to 20 of about 163,929 (261)
Shipin gongye ke-ji, 2022 The objective of this study was to compare and analyze the quality of four kinds of traditional vinegar from Sichuan Province. Through chemical analysis methods such as automatic amino acid analyzer, high-phase liquid chromatography (HPLC) and solid ...
Mingfeng QIAO +6 more
doaj +1 more source
Structure, gelatinization, and digestion characteristics of starch from Chinese wild rice
International Journal of Food Properties, 2022 Two wild rice starches were isolated from Erhai in Dali, Yunnan Province (EWR) and Xinghua in Taizhou, Jiangsu Province (XWR), China, and compared with black rice (BR) starches, its structure, gelatinization and starch digestibility in vitro were studied.
Haifeng Zhang +4 more
doaj +1 more source
Molecular gastronomy : basis for a new culinary movement or modern day alchemy? [PDF]
, 2010 To explore the phenomenon of molecular gastronomy by conducting empirical research focusing on renowned chefs. Design/methodology/approach - Literature review summarising past culinary innovations then focusing on the origins and evolution of molecular ...
Cousins, John +2 more
core +1 more source
Organising haute-cuisine service processes : a case study [PDF]
, 2007 One of the essential aims of service process organisation is to increase the added value for the customer, thereby increasing customer satisfaction and stimulating consumption.
Sandt, Joachim, Stierand, Marc
core +1 more source
Shipin gongye ke-ji, 2022 The changes in functionality (solubility, emulsification, gelation) and digestibility of quercetin-soy protein isolate and rutin-soy protein isolate complexes were analyzed in this paper.
Juyang ZHAO +3 more
doaj +1 more source
Shipin gongye ke-ji, 2022 Tannic acid has antioxidant, antibacterial, antiviral and other activities, which can combine with proteins to form complexes and change the structure and functional properties of proteins.
Changbo SHI +3 more
doaj +1 more source
Fermentation, 2023 In this study, high-throughput sequencing technology was used to analyze the bacterial diversity of sauerkraut produced at home and in factories in Chaozhou. The differences in bacterial community structure among different sauerkraut samples were studied
Wuying Huang +4 more
doaj +1 more source
Effects of Different Pickling Methods on the Quality of Yangzhou Salted Geese Pre-products
Shipin gongye ke-ji, 2023 To improve the quality of brine goose pre-products, the following treatment groups were set up in the experiment: Tumbling ultrasonic compound marination method (G+C treatment group), tumbling marination method (G treatment group), ultrasonic marination ...
Xiangren MENG +9 more
doaj +1 more source
Destination image in travel magazines: A textual and pictorial analysis of Hong Kong and Macau [PDF]
, 2013 Based on the analyses of texts and pictures in the top six outbound travel magazines in Mainland China, this article presents an evaluation of the destination images of Hong Kong and Macau as portrayed in 88 travel articles over a three-year period.
Cheng IM +4 more
core +1 more source
Shipin gongye ke-ji, 2023 Different levels of hydroxypropyl methylcellulose (HPMC), xanthan gum (XG) and Glucose oxidase (GOX) were applied to germination brown rice-wheat flour (1:1) to evaluate the effects of improvers on the dough properties and Chinese steamed bread (CSB ...
Yue LI +4 more
doaj +1 more source