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scopus(11)
Changes of Water Distribution and Physicochemical Properties of Abalone (Haliotis discus) Myofibrillar Proteins during Heat-Induced Gelation
ArticleAbstract: The effects of heating on water distribution of heated abalone myofibrillar protein (MP) were investPalabras claves:Autores:Dong X.P., Li Y., Mingqian Tan, Song L., Wang Y., Zhu B.W.Fuentes:scopusCombination of NMR and MRI Techniques for Non-invasive Assessment of Sea Cucumber (Stichopus japonicas) Tenderization During Low-Temperature Heating Process
ArticleAbstract: The purpose of this study was to develop and test the combination of nuclear magnetic resonance (NMRPalabras claves:Collagen fiber, Low-field NMR, Low-temperature heating, MRI, sea cucumber, TenderizationAutores:Cheng S., Dong X.P., Li D.M., Li Y., Mingqian Tan, Song L., Zhou D.Y., Zhu B.W.Fuentes:scopusA Method to Analyze the Protein Denaturation of Whole Quail Egg Based on in situ NMR and MRI
ArticleAbstract: The paper aims to study the change of protein denaturation in whole quail egg during heating using iPalabras claves:MRI, NMR, Non-destructive, protein denaturation, quail eggAutores:Li C., Mingqian Tan, Zang X., Zhu B.W.Fuentes:scopusA fluorescence turn-off-on chemosensor based on carbon nanocages for detection of ascorbic acid
ArticleAbstract: A new type of carbon nanocages (CNCs) has been constructed through grilling of turbot (ScophthalmusPalabras claves:Autores:Bi J., Kamal T., Mingqian Tan, Wang H., Zhu B.W.Fuentes:scopusA non-invasive method based on low-field NMR to analyze the quality changes in caviar from hybrid sturgeon (Huso dauricus, Acipenser schrenckiid)
ArticleAbstract: A noninvasive LF-NMR method was developed to monitor proton dynamics on caviar stored at −4°C for 11Palabras claves:Autores:Cheng S., Huang L., Kamal T., Li Y., Lin Z., Mingqian Tan, Qi L., Song Y., Xia K., Zhu B.W.Fuentes:scopusNon-destructive analysis of caviar compositions using low-field nuclear magnetic resonance technique
ArticleAbstract: Caviar is one of the most popular and expensive animal products in world trade. Water, fat and protePalabras claves:Caviar, LF-NMR, Non-invasive analysis, Partial least-squares regression, Principal Component AnalysisAutores:Cheng S., Huang L., Mingqian Tan, Song Y., Xia K., Xu X., Zhu B.W.Fuentes:scopusPhysicochemical properties and cytotoxicity of carbon dots in grilled fish
ArticleAbstract: In recent years, the presence of food-borne nanoparticles during food processing has been a controvePalabras claves:Autores:Bi J., Cong S., Li D.M., Li Y., Mingqian Tan, Song Y., Wang H., Zhou D.Y., Zhu B.W.Fuentes:scopusIsotope dilution quantification of 5-hydroxymethyl-2-furaldehyde in beverages using vortex-assisted liquid-liquid microextraction coupled with ESI-HPLC-MS/MS
ArticleAbstract: Vortex-assisted liquid-liquid microextraction (VALLME) is a fast and simple pretreatment method, whiPalabras claves:Autores:Feng T., Liang X., Mingqian Tan, Qin L., Wu J., Xu X., Zhu B.W.Fuentes:scopusSimultaneous determination of glyoxal, methylglyoxal and diacetyl in beverages using vortex-assisted liquid-liquid microextraction coupled with HPLC-DAD
ArticleAbstract: The detection of α-dicarbonyl compounds including glyoxal (GO), methylglyoxal (MGO) and diacetyl (DAPalabras claves:Autores:Du M., Feng T., Mingqian Tan, Qin L., Xu X., Zhu B.W.Fuentes:scopusWater Dynamics in Turbot (Scophthalmus maximus) Flesh during Baking and Microwave Heating: Nuclear Magnetic Resonance and Magnetic Resonance Imaging Studies
ArticleAbstract: Turbot is a valuable commercial species because of its high nutrition content. Water bkp_redistributPalabras claves:Cooking, Low-field NMR, MRI, turbot, water dynamicsAutores:Huang L., Mingqian Tan, Song Y., Wang H., Xia K., Xu W., Zang X., Zhu B.W., Zu Y.Fuentes:scopus