Results 11 to 20 of about 164,759 (277)

Effect of Replacing Fat with Black Bean Tofu on Quality Characteristics of Meatballs

Shipin gongye ke-ji, 2022
In this paper, black bean tofu was used as a fat substitute in the production of meatballs, by measuring the cooking loss and emulsion stability of meat paste, sensory evaluation of meatballs, basic components, electronic nose, texture, color, yield, pH,
Shupin LIU, Shuang FENG, Jiahui LU, Xiaowen SU, Jiamei ZHANG, Changbo SHI   +5 more
doaj   +1 more source

Evaluation of the Flavor Characteristics of Vinegar from Different Sichuan Regions Based on Chemical Analysis and Intelligent Sensory

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, Xuemei CAI, Yu WEI, Yuwen YI, Yang LIU, Jing DENG, Huachang WU   +6 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, O'Gorman, Kevin D., Stierand, Marc   +2 more
core   +1 more source

The Effect of Non-covalent Interaction of Soy Protein Isolate with Quercetin and Rutin on Functional Properties and in Vitro Digestion Characteristics

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, Huiping YUAN, Xinmeng SUN, Cong JIN   +3 more
doaj   +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

Interaction Mechanism between Tannic Acid and Protein and Its Effects on Physicochemical and Functional Properties of Protein

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, Xinmeng SUN, Juyang ZHAO, Huiping YUAN   +3 more
doaj   +1 more source

Influence of Different Improvers on Germination Brown Rice-Wheat Flour Dough Properties and Steamed Bread Quality

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, Long WANG, Rongxin MIAO, Ying SUN, Xiuqing ZHU   +4 more
doaj   +1 more source

Effects of Catechins on Structural, Functional and in Vitro Digestion Characteristics of Soybean Protein Isolate under Spray Drying

Shipin gongye ke-ji, 2023
After the commercial soybean protein isolate (SPI) treated by high-temperature spray drying, the proteins were prone to undergo a certain degree of denaturation and aggregation, which reducing the solubility and other functional properties.
Changbo SHI, Xinmeng SUN, Juyang ZHAO, Huiping YUAN, Changmou LIANG   +4 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, Gartner WC, Leung D, McCartney G, Van der Molen JHW   +4 more
core   +1 more source

Bacterial Diversity Analysis of Chaozhou Sauerkraut Based on High-Throughput Sequencing of Different Production Methods

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, Heng Peng, Junsheng Chen, Xiantao Yan, Yanyan Zhang   +4 more
doaj   +1 more source