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IMPROVEMENT OF GELLING PERFORMANCES OF SPANISH MACKEREL (SCOMBEROMORUS NIPHONIUS) SURIMI AND COMPOSE
[会议论文] 作者：Zhao Wei,Yang Ruijin,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The improvement of gelling performances of spanish mackerel (Scomberomorus niphonius) surimi and composed surimi by ultra-high pressure pretreatment was investigated.Spanish mackerel surimi and compos...
[会议论文] 作者：Gu Yanjie,ZhaoWei,Yang Ruijin,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
In order to explore the pulsed electric field (PEF) sterilization mechanism of saccharomyces cerevisiae, the physiological function changes of Saccharomyces cerevisiae after PEF treatment were studied...
[会议论文] 作者：Cheng Zhenzhu,Zhao Wei,Yang Ruijin,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Due to the limited sea fish and the productive freshwater fish, a blend of sea fish with freshwater fish surimi might be one of ways to potentially overcome...
[会议论文] 作者：Chen Chen,Zhao Wei,Yang Ruijin,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
The effects of pulsed electric fields (PEF) and high temperature short time pasteurization (HTST) on the colloidal properties and storage stability of carrot juice were studied.Compared with HTST-Past...
RECENT ADVANCES IN THE ACTION OF PULSED ELECTRIC FIELDS ON PROTEINS:ENZYMES AND FOOD COMPONENT PROTE
[会议论文] 作者：Yang Ruijin,Zhao Wei,Zhang Q Howard,
来源：2011 Beijing Internation Conference on Non-thermal Processin 年份：2011
Pulsed electric fields (PEF) possess high potential and a promising future in food processing to pasteurize pumpable foods and reduce enzymatic activity.Compared with conventional thermal pasteurizati...
[会议论文] 作者：Yang Ruijin,Zhao Wei,Wang Yanfang,Ling Qi,
来源：2009北京非热加工技术国际研讨会 年份：2009
As compared to thermal treatment,PEF can offer freshlike "minimally"-processed foods,mainly low acid juices with little loss of color,flavor,and nutrients.Protein-based foodstuffs are the potential ap...
[会议论文] 作者：Zhao Wei,Yang Ruijin,Wang Yanfang,Ling Qi,
来源：2009北京非热加工技术国际研讨会 年份：2009
Many studies have provided improved knowledge on PEF-induced damage on microorganisms.The conventional plate count method is usually applied to evaluate the bactericidal effect of PEF,but this method...
EFFECTS OF LOW DOSE GAMMA IRRADIATION ON MICROBIAL INACTIVATION AND PHYSICOCHEMICAL PROPERTIES OF PR
[会议论文] 作者：Wang He,Yang Ruijin,Zhao Wei,Zhang Wenbin,
来源：2009北京非热加工技术国际研讨会 年份：2009
Food irradiation is a physical means of food processing that involves exposing the pre-packaged or bulk foodstuffs to gamma rays,X-rays,or electrons.In the past several decades,food irradiation has at...
[会议论文] 作者：Liang Qi,Yang Ruijin,Zhao Wei,Zhang Sha,Wang Yanfang,Zhang Wenbin,
来源：2009北京非热加工技术国际研讨会 年份：2009
...
[会议论文] 作者：Zhang Sha,Yang Ruijin,Zhao Wei,Wang Yanfang,Liang Qi,Zhang Wenbin,
来源：2009北京非热加工技术国际研讨会 年份：2009
Pulsed electric fields (PEF) is a nonthermal food processing technology,which affects the food ingredients in a gentle way.Some studies have been initiated to focus on the impact of PEF on proteins,an...
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