Mostrando 10 resultados de: 11
Publisher
Food and Function(3)
Journal of Agricultural and Food Chemistry(2)
Journal of Food Measurement and Characterization(2)
New Journal of Chemistry(2)
Drying Technology(1)
Área temáticas
Tecnología alimentaria(5)
Microorganismos, hongos y algas(3)
Bioquímica(2)
Química analítica(2)
Química física(2)
Área de conocimiento
Ciencia de los alimentos(5)
Bioquímica(3)
Nanopartícula(3)
Ciencia de materiales(2)
Hidrología(2)
Origen
scopus(11)
Bio-inspired Edible Superhydrophobic Interface for Reducing Residual Liquid Food
ArticleAbstract: Significant wastage of residual liquid food, such as milk, yogurt, and honey, in food containers hasPalabras claves:Autores:Bi J., Cheng S., Li Y., Mingqian Tan, Wang H., Wang S., Xu X., Zhang T., Zhu B.W.Fuentes:scopusCorrection: Insights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction (Food and Function (2019) 10 (4414-4422) DOI: 10.1039/C9FO00383E)
OtherAbstract: The authors regret that one of the affiliations (affiliation a) was incorrectly shown in the originaPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.Fuentes:scopusFacile one-step synthesis of highly luminescent N-doped carbon dots as an efficient fluorescent probe for chromium(VI) detection based on the inner filter effect
ArticleAbstract: Chromium is highly toxic and considered as a severe contaminate. Therefore, low cost, highly sensitiPalabras claves:Autores:Bi J., Cheng S., Li D.M., Li Y., Liu S., Mingqian Tan, Song Y., Wang H., Xie Y.Fuentes:scopusDynamics of water mobility and distribution in Sur clam (Mactra chinensis) during dehydration and rehydration processes assessed by low-field NMR and MRI
ArticleAbstract: Drying method effects on water dynamics in Sur clam during dehydration and rehydration were studiedPalabras claves:Drying, MRI, NMR, PCa, Sur clamAutores:Li Y., Lin Z., Mingqian Tan, Wang S., Xia K.Fuentes:scopusDifferences between constant and intermittent drying in surf clam: Dynamics of water mobility and distribution study
ArticleAbstract: Low-field nuclear magnetic resonance (LF-NMR) has been increasingly popular as analytical tools forPalabras claves:LF-NMR, surf clam, tempering process, water distribution, water mobilityAutores:Li Y., Lin Z., Mingqian Tan, Wang S.Fuentes:scopusNon-destructive measurement of water and fat contents, water dynamics during drying and adulteration detection of intact small yellow croaker by low field NMR
ArticleAbstract: Non-destructive and fast measurement and characterization of fish is highly desired during various pPalabras claves:Chemometrics, FAT, Low filed NMR, Small yellow croaker, WATERAutores:Cheng S., Cong S., Li Y., Lin Z., Mingqian Tan, Song Y., Wang H., Zang X., Zhang T.Fuentes:scopusInfluence of Freezing-Thawing Cycle on Water Dynamics of Turbot Flesh Assessed by Low-Field Nuclear Magnetic Resonance and Magnetic Resonance Imaging
ArticleAbstract: Turbot is a valuable commercial species due to its high nutrient content. Moisture is an important iPalabras claves:freezing-thawing process, Low-field NMR, MRI, turbot, water dynamicAutores:Li J., Li Y., Mingqian Tan, Xia K.Fuentes:scopusInsights into melanoidin conversion into fluorescent nanoparticles in the Maillard reaction
ArticleAbstract: The Maillard reaction is a well known chemical reaction in the food industry, in which melanoidins aPalabras claves:Autores:Dai C., Li D.M., Li Y., Mingqian Tan, Na X., Xie Y.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:scopusPresence and Formation Mechanism of Foodborne Carbonaceous Nanostructures from Roasted Pike Eel (Muraenesox cinereus)
ArticleAbstract: Foodborne nanostructures have gained more and more attention in recent years. In this paper, the prePalabras claves:biodistribution, carbonaceous nanostructures, foodborne, formation mechanism, photoluminescentAutores:Bi J., Cong S., Li Y., Mingqian Tan, Song Y., Wang H., Yu C., Zhu B.W.Fuentes:scopus