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Chenying Fu

As seen in: MDPI
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Articles

Foods | Free Full-Text | Comparison of Different Deodorizing Treatments on the Flavor of Paddy Field Carp, Analyzed by the E-Nose, E-Tongue and Gas Chromatography-Ion Mobility Spectrometry

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By Chenying Fu, Yiming Zou, Yixiang Zhang, Mengxiang Liao
| MDPI
All articles published by MDPI are made immediately available worldwide under an open access license. No special permission is required to reuse all or part of the article published by MDPI, including figures and tables. For articles published under an open access Creative Common CC BY license, any part of the article may be reused without permission provided that the original article is clearly cited. For more information, please refer to https://www.mdpi.com/openaccess.
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The Principle of Steam Explosion Technology and Its Application in Food Processing By-Products

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By Changrong Wang, Qingyu Yang, Mengfan Lin, Chenying Fu
| MDPI
5.3. Effect of Steam Explosion on Bioactive Substances in Food Processing By-Products 5.3.1. Effect of Steam Explosion on Structural Properties of Bioactive Components Effect of Steam Explosion on the Apparent Morphology of Bioactive Components Steam explosion increases the extraction rate of active ingredients in the material and has an impact on its structural properties.
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