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2017年01月04日

【期刊论文】壳聚糖和氯化钙作用形成稳定的碳酸钙-可溶果胶纳米结构,从而延长鲜切蜜瓜保质期

杨宏顺, Jia Xin Chong , Shaojuan Lai , Hongshun Yang

Food Control,2015,53(-):195-205

2015年03月03日

摘要

Effects of chitosan, calcium chloride, and their combination on preventing quality and safety deterioration of postharvest fresh-cut honeydew melon at 7 C were investigated. Treatments of all these three delayed weight loss, improved firmness, delayed colour changes and moderately inhibited microbial growth. Interestingly, combined treatment of chitosan and calcium chloride was the most effective, leading to 40% less weight loss, 45% (3.70 N) increase in firmness, less overall colour difference, and more than 0.5 log CFU/g inhibition on mesophilic and psychrotropic growths on day 13 of storage as compared to control group. In addition, these treatments also inhibited degradation of pectin chains. Nanostructural analysis of fruit pectin via atomic force microscopy (AFM) indicated that firmness was closely related to the nanostructure of sodium carbonate-soluble pectin (SSP). Short and narrow SSP chains were observed more in samples with less firmness. We conclude that edible coating of chitosan combined with calcium chloride treatment synergistically extends the shelf-life of fresh-cut honeydew melon by maintaining the integrity of SSP via interactions between SSP and calcium ions or protonated chitosan groups.

关键词: 可食用包覆涂层, 原子力显微镜(ATM), 壳聚糖 , 氯化钙 , 甜瓜, 果胶;Edible coating, Atomic force microscopy (AFM), Chitosan, Calcium chloride Melon, Pectin

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2017年03月10日

  • 41浏览

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  • 30分享

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2010年07月29日

【期刊论文】Electrolysis of solid MoS2 in molten CaCl2 for Mo extraction without CO2 emission

汪的华, Guoming Li a, Dihua Wang a, *, Xianbo Jin a, George Z. Chen a, b

Electrochemistry Communications 9(2007)1951-1957,-0001,():

摘要

暂无

关键词: Molybdenum disulfide, Molybdenum powder, Sulfur, Molten calcium chloride, Non-consumable anode, Electro-reduction

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2009年08月24日

【期刊论文】Salt inhibition effects in biological treatment of monosodium L-glutamate fermentation wastewater

李东伟, Tian Lan, ∗, Dongwei Li,

Abstracts/Journal of Biotechnology 136S(2008)S647-S677,-0001,():

摘要

暂无

关键词: High calcium chloride concentration wastewater, Anaerobic bio-treatment, UASB

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2009年05月12日

【期刊论文】碳化法原位成盐包膜提高CAC 稳定性的研究

陈俐娟, 陈天朗

四川大学学报(自然科学版):2000,32(4):59~61,-0001,():

摘要

对无水氯化钙与液氨的反应产物(简称CAC)的稳定性进行了研究,提出了改进CAC稳定性新技术—碳化法原位成盐包膜技术。研究表明:碳化法原位成盐包膜可以较好地提高CAC的稳定性。包膜CAC的最佳条件是:当CAC呈膏状且不流动时通以流速为120mL/min的CO2.3~5min对CAC进行微粒包膜,经造粒后进行大颗粒二次包膜。二次包膜后的CAC在25~35℃范围可以较稳定存在,且包膜后的CAC含氮量可以稳定在31%以上。大颗粒包膜CAC对其稳定性的增强更有利。

关键词: 氯化钙氨合物(, CAC), 微粒包膜, 大颗粒包膜

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2008年02月29日

  • 19浏览

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  • 363下载

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2021年05月09日

【期刊论文】Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca)

Hui Liu, Yang Hongshun, Hui Liu, Yang Hongshun

Food Chemistry,2017,225(-):87-97

2017年06月15日

摘要

storage on the physical properties, polysaccharide content and nanostructure of apricots were investigated. Apricots were immersed in distilled water, 1% or 3% w/v calcium chloride, then stored at 5 °C or 10 °C. Storage at 5 °C significantly improved apricot quality and shelf life. Significant changes in the concentration and nanostructure of cell wall pectins and hemicelluloses revealed their disassembly and degradation during apricot storage. These modifications could be retarded by 1% w/v calcium chloride treatment. Meanwhile, the basic width units of apricot cell wall polysaccharide chains were 11.7, 31.2 and 39.1 nm for water-soluble pectin, 11.7, 17.6 and 19.5 nm for chelate-soluble pectin, and 15.6 and 23.4 nm for hemicellulose. The results suggest that texture of apricots can be effectively maintained by 1% calcium chloride treatment and storage at 5 °C.

关键词: Apricot,, Postharvest softening,, Calcium chloride,, Cell wall,, Polysaccharides,, Nanostructure,, Atomic

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2021年05月10日

【期刊论文】Nanostructural analysis and textural modification of tilapia fish gelatin affected by gellan and calcium chloride addition

Li Cheng Sow, Yang Hongshun, Li Cheng Sow, Yang Hongshun

LWT-Food Science and Technology,2017,85(-):137-145

2017年07月11日

摘要

Fish gelatin (FG) is more suitable for consumption by religious people than mammalian gelatin. One common modification method of FG is mixing FG with polysaccharides. However, the mechanism is not clear. We found that FG gel containing 0.1 g/100 mL gellan, 20 mmol/L CaCl2 and 6.67 g/100 mL FG (180 Bloom) matched gel strength, hardness, cohesiveness, chewiness as well as gelling temperature (Tg) and melting temperature (Tm) of commercial beef gelatin (BG) (240 Bloom). The modified FG was also observed by the result of helix/coil ratio and spherical aggregates. The modification decreased the diameter of FG's aggregates from 472 to 249 nm, which matched with BG (272 nm, P < 0.05). Co-existence of segregative gellan-gellan fibrous aggregates and associated FG-gellan amorphous structure were also identified at the modified FG by atomic force microscope (AFM). The helix/coil ratio and diameter of spherical aggregates were inversely correlated, the mechanism behind was the strength of gelatin association. The involvement of hydrogen bond and presence of FG-gellan complex have been validated by urea addition and Fourier transform infrared (FTIR) spectroscopy. A schematic model was proposed. As modified FG successfully matched the of texture properties of BG, it is promising to replace BG with FG.

关键词: Fish gelatin Gellan,, Calcium chloride,, Fourier transform infrared spectroscopy (, FTIR), ,, Atomic force

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