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Articles by Shi-Ying Xu
Total Records ( 3 ) for Shi-Ying Xu
  Cheikh Ndiaye , Shi-Ying Xu , Paul Marie Ngom and Ababacar Sadikh Ndoye
  The aim of this study was to reduce the cooking time of rolled flour products Arraw using incorporated germinated millet and sorghum flours separately. Rolled flour products Arraw were made by adding 5 and 10% shelled germinated flour. Physico-chemical analysis showed 40.78 and 42.87% starch degradation, 10.23and 11.48% increase of total sugar and 7.39 and 8.95% for the reducing sugar after 3 and 4 days of millet flour germination respectively. For the sorghum, 14.19 and 24.73% starch degradation after 3 and 4 days of germination respectively were observed. Correlation was found between germination time, shear stress and porridge viscosity. Moreover, reduced cooking time was observed according to the diameters (p<0.05) of Arraw and the percentage of germinated flour. However, Arraw produced by adding 5 or 10% of 4 days germinated millet flour significantly reduced the cooking time, while the viscosity was under the limit of consumer`s acceptability.
  Mahamadou Elhadji Gounga , Shi-Ying Xu and Zhang Wang
  The objective of this study was to evaluate the influence of Whey Protein Isolate-Pullulan edible coatings on the sensory characteristics of chestnut fruit (Castanea molissima). Freshly roasted and roasted freeze dried chestnuts were dipped into a WPI-PUL coating solution for 30 min then drained, dried and stored for 24 h. Samples were evaluated by a 60 member sensory panel for sweetness, appearance and color, texture and crunchiness, flavor and acceptance using a structural 10 point intensity scale. WPI-PUL coated chestnut had no distinctive milk odor. However the coated chestnuts were perceived to be slightly sweet and adhesive by the sensory panel. The results suggested that WPI-PUL coatings greatly improved the sensory attributes of fresh and dried chestnuts as compared to the uncoated dried sample.
  Bitange Nipa Tochi , Zhang Wang , Shi-Ying Xu and Wenbin Zhang
  Two commercial enzyme preparations (from Aspergillus niger), a pectinase and a liquid pectinase/hemicellulases were used singly or in combination at a rate 0.03% (w/w) in a two step extraction of pineapple juice at 35, 37.5 and 40oC for 30 min. The percentage juice recovery, soluble sugars, total phenolics, titratable acidity, viscosity and turbidity of the recovered juice were measured to ascertain the influence of the enzyme preparations on extraction against the control. The ready to serve pineapple juice (RTS) was rated for acceptance on a 5 point hedonic scale.
 
 
 
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