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Author

Tianshu Yang

Agricultural University of Hebei, China
1 article in our journals

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Research ArticleOpen accessOptimization 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 PDFCite