2 articles for “Instant Sea Cucumber”

Set a search alert

Research ArticleOpen accessPhrase in the titleOptimization of Key Technology for Instant Sea Cucumber Processing through Fuzzy Evaluation and Response Surface MethodologyJianfeng Sun, Tianshu Yang, Qian Liu, Zhaoping SunThe original flavor of instant sea cucumber products can be retained and these products consequently show good market potential. In this study, the key processing technique for instant sea cucumber was optimized on the basis of single factor through Box-Behnken response surface test method by using collagen and polysaccharide contents and fuzzy mathematics sensory score as response values. Results showed … …American Journal of Biochemistry and Biotechnology, Vol. 13, Issue 2 · 23 Jun 2017 · 8,199 accessesView PDF Cite

Research ArticleOpen accessPhrase in the titleStudy on Nutritional Value of Instant Sea Cucumber Processed by the New Processing ApproachShujing Meng, Huiyan Zhang, Jianfeng Sun, Qian LiuIn this study, the micrograph, the composition of amino acids and fatty acids were analyzed contrastively among the fresh, instant and commercial sea cucumber. The micrographs of fresh, instant and commercial sea cucumbers indicated that the processing technology of instant sea cucumber could effectively inhibit the damage of sea cucumber collagen structure and better maintain its original structure. Depending on … …American Journal of Biochemistry and Biotechnology, Vol. 13, Issue 1 · 28 Mar 2017 · 9,891 accessesView PDF Cite