Alternate Title: Effects of germinated brown rice slurry on the gel properties of hairtail surimi.

المؤلفون: 步营¹ buying130@126.com, 程亚佳¹, 厉寒^1,2, 朱文慧¹ wenhuiby130@163.com, 励建荣¹, 李学鹏¹, 季广仁³

المصدر: Transactions of the Chinese Society of Agricultural Engineering. Sep2024, Vol. 40 Issue 18, p292-301. 10p.

مصطلحات موضوعية: *BROWN rice, *WATER distribution, *PROTEIN structure, *SURIMI, *FOOD texture

Alternate Title: Effect of Chlorogenic Acid on Quality and Myoglobin Conformation of Bluefin Tuna. (English)

المؤلفون: 朱文慧, 范茂梅, 韩梦琳, 步营, 李学鹏, 励建荣

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Sep2024, Vol. 24 Issue 9, p398-408, 11p

مصطلحات موضوعية: CHLOROGENIC acid, BLUEFIN tuna, FLUORESCENCE spectroscopy, COLOR of meat, FLUORESCENCE quenching, MYOGLOBIN

Alternate Title: Study on Optimization of Enzymatic Hydrolysis Process of Salmon Bone Steak by Response Surface Methodology. (English)

المؤلفون: 林登峰, 李珊慧, 赵洪雷, 李学鹏, 步营, 励建荣, 徐永霞

المصدر: China Condiment; Aug2024, Vol. 49 Issue 8, p90-97, 8p

Alternate Title: Effects of different proteases on flavor and antioxidant activity of cod bone enzymatic hydrolysate. (English)

المؤلفون: 孙超男, 吴国强, 步营, 朱文慧, 李学鹏, 励建荣

المصدر: Packaging & Food Machinery; 2024, Vol. 42 Issue 3, p18-24, 7p

Alternate Title: Effects of Frozen Storage and High Temperature on Quality of Sea Cucumber Companion Sauce. (English)

المؤلفون: 高智泉, 周洋, 步营, 朱文慧, 李英美, 励建荣

المصدر: China Condiment; Mar2024, Vol. 49 Issue 3, p56-60, 5p

Alternate Title: Quality Changes and Near-Infrared Model Construction of Pearl Gentian Grouper during Waterless Preservation. (English)

المؤلفون: 步营, 何圣琪, 打王, 朱文慧, 励建荣, 李学鹏, 林洪, 郭晓华

المصدر: Journal of Chinese Institute of Food Science & Technology / Zhongguo Shipin Xuebao; Jul2023, Vol. 23 Issue 7, p392-402, 11p

مصطلحات موضوعية: NEAR infrared spectroscopy, GROUPERS, RF values (Chromatography), SQUARE root, GLYCOGEN

Alternate Title: Effects of Different Thawing Methods on Quality and Flavor Characteristics of Dosidicus gigas. (English)

المؤلفون: 朱文慧, 宦海珍, 步营, 李学鹏, 励建荣, 孙啸涛

المصدر: Food Research & Development; sep2019, Vol. 40 Issue 18, p84-89, 6p

مصطلحات موضوعية: ELECTRONIC noses, SALINE waters, THAWING, LOW temperatures, MICROWAVES, COHESION