Dan Wu
Jiangnan University
6 Papers
Dan Wu is an academic researcher from Jiangnan University. The author has contributed to research in topics: Chemistry & Environmentally friendly. The author has an hindex of 2, co-authored 3 publications.
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Papers
Freshness monitoring technology of fish products in intelligent packaging.
TL;DR: The research progress of intelligent packaging technology used to monitor the freshness of fish products and the classification, principle and latest application progress of three advanced technologies are reviewed.
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Combined effects of microporous packaging and nano-chitosan coating on quality and shelf-life of fresh-cut eggplant
TL;DR: In this paper, a fresh-cut eggplant was immersed in nano-chitosan coating solution (NCH, nano chitosans 5%, nano chitsan 1.5%, glycerol 0.45%), followed by microporous packaging (MP, pore size 103μm, 4 holes), and stored at 3°C for 15 days.
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Engineering the optimum pH of β-galactosidase from Aspergillus oryzae for efficient hydrolysis of lactose.
TL;DR: The Y138F and Y364F mutants in the present study showed potential in producing low-lactose milk, and the studies provide a novel strategy for engineering the pH optimum of glycoside hydrolase.
Fresh-cut orange preservation based on nano-zinc oxide combined with pressurized argon treatment
TL;DR: In this paper, the effects of nano zinc oxide (ZnO) and nano argon (Ar) coating treatment on the quality properties of fresh-cut orange were explored, and the changes of various quality parameters including physical-chemical indicators (total soluble solid, pH, titratable acid, ascorbic acid, mass loss, color and volatile characteristic odor), sensory evaluation and microbial analysis during storage were investigated.
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Quality changes and shelf-life prediction of pre-processed snakehead fish fillet seasoned by yeast extract: Affected by packaging method and storage temperature
TL;DR: This study investigates quality changes and shelf-life prediction of pre-processed snakehead fish fillets seasoned with yeast extract, finding that vacuum packaging at 0°C delays quality deterioration, with predicted shelf-lives of 5-30 days based on TVB-N and TBA values.
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