Results 11 to 20 of about 60,904 (50)
Seasonal Dynamics of Tissue Lipids in Bivalve Mollusk Cerastoderma glaucum of Supralittoral Zone
Техника и технология пищевых производствCerastoderma glaucum is a bivalve mollusk that inhabits the supralittoral zone of the Black Sea. It is a potential object of commercial aquaculture, which makes its lipid profile and adaptation mechanisms a prospective research topic.
Alexandra V. Borodina +3 more
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Effect of Oak Wood Aging on Chemical Composition of Wheat Distillate
Техника и технология пищевых производствTraditionally, grain distillates are left to age in oak barrels. This process needs intensification, and this problem remains understudied despite numerous scientific publications.
Natalya V. Shelekhova +4 more
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Dough-Making Technology for Sugar and Hard-Dough Cookies
Техника и технология пищевых производствPastry dough differs in technological properties and requires optimal production modes. The article describes the effect of technological variables of flour from wheat samples with different grain hardness on the rheological profile of dough and the ...
Pavel V. Medvedev +2 more
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Composition of Flavorings for Home-Made Alcoholic Beverages
Техника и технология пищевых производствFlavorings give commercial alcoholic beverages a recognizable sensory profile. Their quality, chemical composition, acceptable levels, and control methods are standardized by the state. For home-made alcoholic beverages, the market offers a wide range of
Andrey V. Oberenko +4 more
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Extracting Target Components from Fresh and Refined Sac Roe: Kinetic Patterns
Техника и технология пищевых производствSac roe makes up 20% of all industrial fish waste. Due to its high nutritional and biological value, sac roe can be recycled into protein concentrates and fractionated lecithin.
Zarema M. Arabova +4 more
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Effects of Ball Milling on the Structure and Foaming Properties of Soy Protein Isolate
Shipin gongye ke-jiTo enhance the foaming properties of soy protein isolate (SPI), SPI was subjected to ball milling at varying ball-to-material ratios (8:1, 14:1, and 20:1) for 150 min at a rotational speed of 96 r/min, using untreated SPI as a control.
Peng LIU, Ming LI, Xinru SHAO
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Shipin gongye ke-jiTo improve the nutrient content and storage stability of chicken soup, in this study, the process parameters of ultrasonic pretreatment-assisted chicken soup preparation were optimized using the response surface method, and the effects of ultrasonic ...
Zhuojian LI +8 more
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Shipin gongye ke-jiTo investigate the role of microorganisms in the formation of fermented pigskin's quality, samples were collected during the fermentation stage, and high-throughput sequencing and metabolomics techniques were applied to analyze the microorganisms and ...
Xueling CHEN +7 more
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Shipin gongye ke-jiQuality deterioration issues, such as insufficient gas retention, a rough taste, and a propensity to collapse, are usually encountered in frozen dough and its prepared flour products.
Hongwei WANG +8 more
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Shipin gongye ke-jiTo elucidate the nutritional profile of organic acids and vitamins in hawthorn fruits, the content of vitamins and organic acids in nine hawthorn varieties was Hawthorn fruitsand accurate and reliable detection results determined using ultra-performance ...
Honggui LU +7 more
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