Mostrando 9 resultados de: 9
Filtros aplicados
Subtipo de publicación
Article(9)
Publisher
Foods(3)
International Journal of Food Science and Technology(2)
Food Chemistry(1)
Food and Function(1)
Journal of Food Science(1)
Characterisation of moisture migration of shiitake mushroom (Lentinula edodes) during storage and its relationship to quality deterioration
ArticleAbstract: Water is a critical factor influencing the quality of mushrooms. This paper investigated the moisturPalabras claves:LF-NMR, moisture migration, MRI, quality deterioration, shiitake mushroomAutores:Cheng S., Lin R., Mingqian Tan, Ranran L., Wang S., Yang H.Fuentes:scopusCharacterization of moisture migration of beef during refrigeration storage by low-field NMR and its relationship to beef quality
ArticleAbstract: BACKGROUND: In this study, low-field nuclear magnetic resonance (LF-NMR) and magnetic resonance imagPalabras claves:beef quality, Low-field nuclear magnetic resonance, moisture migration, rapid and non-destructive determinationAutores:Cheng S., Lin R., Mingqian Tan, Wang H., Wang X., Yang H.Fuentes:scopusAssessment of water mobility in surf clam and soy protein system during gelation using LF-NMR technique
ArticleAbstract: Water mobility and distribution of a dual-protein system of surf clam myofibrillar protein (MP) andPalabras claves:Gelation, LF-NMR, Myofibrillar protein, Soy proteinAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Wang Z.Fuentes:scopusGreen synthesis of fluorescent carbon dots with antibacterial activity and their application in Atlantic mackerel (Scomber scombrus) storage
ArticleAbstract: Antimicrobial materials prepared from natural products could provide new ways to preserve seafood anPalabras claves:Autores:Cheng S., Lin R., Mingqian TanFuentes:scopusEffect of different cooking methods on proton dynamics and physicochemical attributes in Spanish mackerel assessed by low-field NMR
ArticleAbstract: The states of protons within food items are highly related to their physical attributes. In this stuPalabras claves:Cooking methods, Lipid oxidation, Protein oxidation, Protons migration, Spanish mackerel, textureAutores:Cheng S., Lin R., Mingqian Tan, Sun S., Wang S., Wang Z., Yuan B.Fuentes:scopusEffects of microwave vacuum drying on the moisture migration, microstructure, and rehydration of sea cucumber
ArticleAbstract: Abstract: Effectsof microwave vacuum drying (MVD) on moisture migration, microstructure, and rehydraPalabras claves:Microstructure, microwave vacuum drying, moisture migration, Nutritional characteristics, sea cucumberAutores:Cheng S., He X., Lin R., Mingqian Tan, Wang H., Wang S., Yuan L.Fuentes:scopusInfluence of refrigerated storage on water status, protein oxidation, microstructure, and physicochemical qualities of atlantic mackerel (Scomber scombrus)
ArticleAbstract: Moisture migration, protein oxidation, microstructure, and the physicochemical qualities of AtlanticPalabras claves:Atlantic mackerel, Microstructure, Secondary structure of protein, Water status and distributionAutores:Cheng S., Lin R., Mingqian Tan, Wang S., Zhu B.W.Fuentes:scopusInvestigation on moisture migration, microstructure and quality changes of fresh-cut apple during storage
ArticleAbstract: Moisture migration of fresh-cut apple during 4 °C storage was monitored by low-field nuclear magnetiPalabras claves:Fresh-cut apple, LF-NMR, Microstructure, moisture migration, QualityAutores:Cheng S., Lin R., Mingqian Tan, Wang H., Wang S., Yang H.Fuentes:scopusWater dynamics changes and protein denaturation in surf clam evaluated by two-dimensional LF-NMR T<inf>1</inf>-T<inf>2</inf> relaxation technique during heating process
ArticleAbstract: Water dynamics and protein denaturation in surf clam during heating were studied by the two-dimensioPalabras claves:Heating process, protein denaturation, surf clam, T -T 1 2, water mobilityAutores:Cheng S., Lin R., Mingqian Tan, Wang S.Fuentes:scopus