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Your search keyword '"Yu, Li-Bo"' showing total 18 results
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18 results on '"Yu, Li-Bo"'

1. Research progress of reference substance for steroid hormone in food matrix

Author

WU Li-jun, YIN Ying, DAI Li-xue, YU Li-bo, LI Cun, and PENG Tao

Subjects
ood, steroid hormone, matrix reference material, technical route, Food processing and manufacture, TP368-456
Abstract

This review summarized the technical route and development process of matrix reference materials in China, and the current research progress of steroid hormone matrix reference materials were also introduced. The problems existing in the development and production of matrix reference materials in China and the future development are prospectsed.

Published
2023
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12. Relative telomere length and gene expression of shelterin complex proteins among vinyl chloride monomer‐exposed workers in China

Author

Zheng, Guo‐Qiao, primary, Zhang, Guang‐Hui, additional, Wu, Han‐Tian, additional, Tu, Yu‐Ting, additional, Tian, Wei, additional, Fang, Yan, additional, Lu, Ye, additional, Gong, Shi‐Yang, additional, Zhang, Ya‐Nan, additional, Yu, Li‐Bo, additional, Zhang, Hong, additional, Shao, Hua, additional, Brandt‐Rauf, Paul, additional, and Xia, Zhao‐Lin, additional

Published
2019
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18. Relationship between Carrot Firmness with Acoustic Signal Characteristics.

Author

Liu, Yang, Sun, Yong‐Hai, Yang, Liu, Yu, Li‐Bo, Mao, Qian, Hou, Ju‐Min, Huang, Bi‐Zhu, and Liu, Chao

Subjects
FOOD science, CARROTS, PROCESSED foods, FOOD texture, AUDIO acoustics, COOKING
Abstract

The purpose of this study is to investigate the relationships between carrot firmness with acoustic signal characteristics. The results showed that carrot firmness was positively related with the wave form index ( r = 0.72, P < 0.01) and sound intensity ( r = 0.81, P < 0.01) of the acoustic signals in the time domain. The overall frequency bands were distributed around 0-10,000 Hz by Hilbert-Huang transform. The carrot firmness was negatively related with the relative energy in high-frequency domain ( r = −0.73, P < 0.01). Practical Applications Textural properties, defined by 'firmness,' 'crispness' and so on, are key quality attributes in assessing the quality and acceptability of fresh and processed food products. Texture study is one of the most important aspects of food sciences and engineering. Acoustic technology is new and convenient method and can be applicable to evaluate crisp food or crisp processed food, such as watermelon, apple, chips and so on. In this study, the relationships between carrot firmness with acoustic signal characteristics were investigated. The firmness was positively related with the wave form index, and sound intensity in the time domain was negatively related with the relative energy in high-frequency domain. These conclusions could be useful for evaluating the carrot or other process food texture by acoustic technology. [ABSTRACT FROM AUTHOR]

Published
2017
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