Analysis of new wheat cultivars quality characteristics and noodle cooking and eating quality;

In this article, differences between the changes of carcass temperature, pH, meat color, eating quality (including tenderness, flavor, juiciness, overall likeness, and total score) and microbe in hot boned pork, traditionally chilled pork, and vacuum-packed chilled pork were compared.

As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality.

Effect of oxidized potato starch on edible quality of fast frozen dumpling;

The effect of the water content in dough, setting time, the proportion of slice /stuffing and the storage time on the frozen-cracking rate, edible quality of the deep-frozen dumpling were studied, leek and pork as the main raw material of stuff.

The effect of polyphenols on the edible quality of walnut kernel was studied in this paper.

Study on the food quality boosters of collagen protein;

This paper focuses on nutritional characteristics,food quality of the stem-apex of sweet potato in different growing period and the effect of farming production in different farming quantity and time and the nutritional content of products and the exploitation of the series of production.