Results 231 to 240 of about 10,379 (247)

The effect of high hydrostatic pressure on the microbiological quality and physicochemical properties of lotus root during refrigerated storage

Innovative Food Science and Emerging Technologies, 2013
Peng Dong, Yan Zhang, Xiaojun Liao
exaly  

Effects of pressurized cooking on the relationship between the chemical compositions and texture changes of lotus root (Nelumbo nucifera Gaertn.)

Food Chemistry, 2007
Po-Yuan Chiang
exaly  

Stability and bioavailability of vitamin D3 encapsulated in composite gels of whey protein isolate and lotus root amylopectin

Carbohydrate Polymers, 2020
Qiang-Ming Li, Hai-Lin Zhang, Xue-Qiang Zha   +2 more
exaly  

NELUMBO NUCIFERA Gaertn. (NELUMBONACEAE) Sacred Lotus, Lotus Root, Indian Lotus, Hasu

2017
openaire   +1 more source

Effect of UV-C treatment on the quality of fresh-cut lotus (Nelumbo nucifera Gaertn.) root

Food Chemistry, 2019
Dan Wang, Xiaoyan Zhao
exaly  

Encapsulation and sustained release of curcumin by a composite hydrogel of lotus root amylopectin and chitosan

Carbohydrate Polymers, 2020
Xue-Qiang Zha, Qiang-Ming Li, Li-Hua Pan   +2 more
exaly  

Effect of carbon monoxide on browning of fresh-cut lotus root slice in relation to phenolic metabolism

LWT - Food Science and Technology, 2013
Shaoying Zhang, Yuanyuan Tian
exaly  

Hydrogen sulfide inhibits enzymatic browning of fresh-cut lotus root slices by regulating phenolic metabolism

Food Chemistry, 2015
Tao Zeng, Liqin Zhu
exaly  

Formation Mechanism of Lotus-root-shaped Nanostructure during Two-step Anodization

Electrochimica Acta, 2016
Haowen Fan, Yuting Liu, Weihua Ma
exaly  

Establishment of a statistical model for browning of fresh-cut lotus root during storage

Postharvest Biology and Technology, 2014
Haibo Luo, Zhifang Yu
exaly