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Articles by Zhang Wang
Total Records ( 3 ) for Zhang Wang
  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
  Bromelain (EC 3.4.22.32) is a crude extract from the pineapple (Ananas comosus) plant that contains, among other components various closely related proteinases (stem bromelain, fruit bromelain, comosain and ananain) demonstrating both in vitro and in vivo several therapeutic properties including malignant cell growth, thrombus formation, inflammation, control of diarrhoea, dermatological and skin debridement among others. Bromelain also contains peroxidase, acid phosphatase, several protease inhibitors and organically bound calcium and remains stable over a wide range of pH 2 to 9. Available evidence indicates bromelain is well absorbed orally with its therapeutic effects being enhanced in a dose dependent manner. It has been demonstrated to be safe and an effective food supplement. However, all the mechanisms of its action remain unresolved.
  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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