Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 1

Results: 36

苹果酸脱支淀粉酯对饼干品质及消化特性的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 171, doi. 10.3969/j.issn.1000-9973.2024.01.029

By:

安虹;
赵祯博;
孟旭;
刘延奇;
闫溢哲

Publication type:

Article

红树莓果酱制备工艺研究及其加工成本分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 128, doi. 10.3969/j.issn.1000-9973.2024.01.021

By:

王鹏;
朱凯;
余琴;
马建林;
唐也婷

Publication type:

Article

桂花色素的超声辅助提取工艺及其抑菌效应分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 177, doi. 10.3969/j.issn.1000-9973.2024.01.030

By:

谭志梅;
王晨戍;
王淑培;
杭方学;
张静;
黄晓菲

Publication type:

Article

响应面法优化栗蘑多糖提取工艺及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 183, doi. 10.3969/j.issn.1000-9973.2024.01.031

By:

牛牧青;
徐婉婷;
龙丽芳;
吕锐玲;
徐碧林;
郑永良

Publication type:

Article

谷氨酰胺酶在10 t规模酱油发酵中应用研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 164, doi. 10.3969/j.issn.1000-9973.2024.01.028

By:

赵旭;
黄小玲;
崔春

Publication type:

Article

酿造调味品中生物胺分析与控制研究进展.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 214, doi. 10.3969/j.issn.1000-9973.26024.01.03

By:

钟斌;
徐雅芫;
万娅琼;
荆丰雪;
李梅青;
盛新颖;
程江华

Publication type:

Article

豆类蛋白聚集机制及调控措施研究进展.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 209, doi. 10.3969/j.issn.1000-9973.2024.01.035

By:

李美麒;
张学敏;
王金辰;
刁静静;
王长远;
徐旖欣;
曹荣安

Publication type:

Article

天然香辛料在肉制品加工中应用进展.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 203, doi. 10.3969/j.issn.1000-9973.2024.01.034

By:

张根生;
徐桂杨;
苏文文;
韩冰;
费英敏

Publication type:

Article

亚硝酸盐清除剂研究进展及其在肉制品中的应用.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 198, doi. 10.3969/j.issn.1000-9973.2024.01.033

By:

赵长青;
代锦苹;
方春玉;
刘世欣;
朱荣贵;
冉光雨;
郭志强;
周云川;
赵志峰

Publication type:

Article

微生物合成血红蛋白的研究进展及其在食品中的应用.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2024.01.032

By:

王庆沛;
宇光海;
廖爱美;
潘龙;
黄继红

Publication type:

Article

基于SPME-GC-MS联用分析预制红烧兔肉菜肴常温贮藏期间风味物质变化.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 158, doi. 10.3969/j.issn.1000-9973.2024.01.027

By:

吴周林;
张佳敏;
杨思艺;
张驰;
王卫

Publication type:

Article

基于仪器测定午餐肉在火锅中烫煮后的感官特征分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 151, doi. 10.3969/j.issn.1000-9973.2024.01.026

By:

张梦燃;
戢得蓉;
贾洪峰;
徐向波;
段丽丽

Publication type:

Article

蓝莓不同部位活性成分及抗氧化能力比较分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 141, doi. 10.3969/j.issn.1000-9973.2024.01.024

By:

张山佳;
商银行

Publication type:

Article

不同品种辣椒营养品质、辣椒红素含量的差异比较及聚类分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 133, doi. 10.3969/j.issn.1000-9973.2024.01.023

By:

程立坤;
胡悦;
张亚琨;
霍瑞春;
姚慧静;
王思明;
王国泽

Publication type:

Article

浓度直读法快速测定市售腌菜中的硝酸盐和亚硝酸盐含量.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 146, doi. 10.3969/j.issn.1000-9973.2024.01.025

By:

郭楠楠;
王占华;
许冰洁

Publication type:

Article

基于压榨法优化低脂芝麻酱加工工艺.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 124, doi. 10.3969/j.issn.1000-9973.2024.01.021

By:

田欢;
刘毅;
任舒燕;
林花

Publication type:

Article

基于模糊数学与响应面法对黑蒜茶树菇酱加工工艺进行优化.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 119, doi. 10.3969/j.issn.1000-9973.2024.01.020

By:

吴英迪;
徐国东;
范太行

Publication type:

Article

火麻籽粕代餐饼干配方及抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 113, doi. 10.3969/j.issn.1000-9973.2024.01.019

By:

王燕;
郭彤;
李月;
赵雨;
王丽婷;
李闯

Publication type:

Article

L-酪氨酸连续发酵工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 107, doi. 10.3969/j.issn.1000-9973.2024.01.018

By:

王锐麒;
刘韪玮;
赵春光;
徐庆阳

Publication type:

Article

基于电子鼻和气质联用比较分析花椒芽与香椿芽炒鸡蛋特征风味.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 94, doi. 10.3969/j.issn.1000-9973.2024.01.016

By:

乔明锋;
蔡雪梅;
何莲;
熊欢;
赵欣欣;
苗保河

Publication type:

Article

大孔树脂吸附法纯化酸枣仁总黄酮的工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 100, doi. 10.3969/j.issn.1000-9973.2024.01.017

By:

杜国军;
洪婉婷;
李占锋;
刘禹萱

Publication type:

Article

基于脱脂芝麻渣酶解液美拉德反应制备浓香型调和芝麻油的研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 89, doi. 10.3969/j.issn.1000-9973.2024.01.015

By:

李菁;
何述栋;
霍晓兵;
战希凡;
孙汉巨;
严岩;
马友水

Publication type:

Article

煮制时间对绿豆及脱皮绿豆淀粉性质影响研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 84, doi. 10.3969/j.issn.1000-9973.2024.01.014

By:

刘紫薇;
高菲;
邹翔宇;
崔素萍;
曹龙奎;
张洪微

Publication type:

Article

牡丹籽粕的添加对发酵豆酱理化性质的影响.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 13, doi. 10.3969/j.issn.1000-9973.2024.01.003

By:

付玮琦;
李西西;
任佳敏;
赵雪如;
李佳莹;
李风娟

Publication type:

Article

罗定豆豉原料及烹饪的品质特性.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2024.01.013

By:

胡术月;
李汴生;
林玲莉;
杨双艳;
张鉴国;
廖荣标

Publication type:

Article

油炸专用改性淀粉的制备及理化特性分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 74, doi. 10.3969/j.issn.1000-9973.2024.01.012

By:

郭希娟;
刘莹;
李艳青;
陈洪生;
韩齐

Publication type:

Article

玉米须不溶性膳食纤维分析及其对面包品质和消化特性的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 67, doi. 10.3969/j.issn.1000-9973.2024.01.011

By:

宫春宇;
廉雅雯;
于洋;
孙敬明;
徐先梅

Publication type:

Article

3种香辛料对糍粑辣椒发酵过程中有机酸的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 59, doi. 10.3969/j.issn.1000-9973.2024.01.010

By:

吴宝珠;
乔明锋;
邓静;
熊怡玲;
赵志平;
吴华昌

Publication type:

Article

三次发酵技术提升工业化四川泡青菜风味的研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 53, doi. 10.3969/j.issn.1000-9973.2024.01.009

By:

张杰;
徐飞;
赖兴悦;
李博;
胡刚;
赵志峰;
董世容;
贾银花;
潘攀

Publication type:

Article

红花椒风味品质的影响因素研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 48, doi. 10.3969/j.issn.1000-9973.2024.01.008

By:

梁琪;
祝磊;
张婷;
王静雯;
钟慈平;
吴纯洁

Publication type:

Article

一株副干酪乳杆菌发酵生产香菇酸奶工艺研究及挥发性成分分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 40, doi. 10.3969/j.issn.1000-9973.2024.01.007

By:

罗小叶;
田春燕;
刘婉琳;
邱树毅

Publication type:

Article

红曲霉菌的筛选及其在液态食醋酿造中的应用.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 33, doi. 10.3969/j.issn.1000-9973.2024.01.006

By:

杜琳琳;
赵祥颖;
刘丽萍;
黄艳红;
王新文;
李梦真;
刘建军

Publication type:

Article

南酸枣复合果泥配方与护色工艺的优化研究.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 25, doi. 10.3969/j.issn.1000-9973.2024.01.005

By:

肖川泉;
张楠;
罗小丹;
秦中维;
王洋;
叶阳

Publication type:

Article

超高压预处理紫苏蛋白与大豆蛋白复配蛋白肉的工艺条件优化.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 18, doi. 10.3969/j.issn.1000-9973.2024.01.004

By:

王丹;
李河;
周松华;
李会珍;
侯天宇

Publication type:

Article

黑枣油醋汁理化成分、挥发性成分及抗氧化活性分析.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 8, doi. 10.3969/j.issn.1000-9973.2024.01.002

By:

孔炜浩;
赵艺飞;
高琳;
张仁堂;
潘鑫洋;
刘文娟

Publication type:

Article

基于主成分分析法综合评价即食米饭品质特性.

Published in:

China Condiment, 2024, v. 49, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2024.01.001

By:

张晓绘;
李汴生;
阮征李;
丹丹

Publication type:

Article