The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Different heating conditions could change water absorption capacity of sea cucumbers body wall (SCBW), and subsequently affect the sensory quality of the rehydrated sea cucumbers. In this study, fresh SCBWs were boiled for 30, 60, 90, 120, 150, 180 min, respectively. The boiled SCBWs were then soaked in deionized water for 48 hr. The changes in water absorption ratio (Wabs), water holding capacity,...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.