Works in China Condiment, 2025, Vol 50, Issue 4

Results: 33

超声联合真空滚揉对调理马肉结构及品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 1, doi. 10.3969/j.issn.1000-9973.2025.04.001

By:

王梓棚;
顾雪敏;
蒋洪安;
张斌;
梅洁;
马慧;
王同莉;
孔令明

Publication type:

Article

食源性益生菌及代谢物调节饮食诱导脂代谢紊乱研究进展.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 234, doi. 10.3969/j.issn.1000-9973.2025.04.033

By:

徐杉杉;
张颂;
秦梦瑶;
张岩;
于春静;
江佳萍;
潘钰;
赵晓宇;
叶阳

Publication type:

Article

生产工艺对豆酱风味影响及优化方法研究进展.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 228, doi. 10.3969/j.issn.1000-9973.2025.04.032

By:

李奕欣;
金曼芹;
裴伟;
薛文通

Publication type:

Article

酶联免疫化学发光法快速检测日落黄.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 222, doi. 10.3969/j.issn.1000-9973.2025.04.031

By:

许龙;
许飞悦;
徐雨珠;
牛靖迪;
黄慧;
王弯弯;
石璐璐

Publication type:

Article

利用干法氧化制备具有抑菌效果的改性黄原胶.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 215, doi. 10.3969/j.issn.1000-9973.2025.04.030

By:

季向新;
高玉洁;
蒲科宇;
崔佳;
拖建刚;
赵有营;
徐永斌

Publication type:

Article

响应面法优化酶解辅助迷迭香精油提取工艺及其GC-MS成分分析.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 209, doi. 10.3969/j.issn.1000-9973.2025.04.029

By:

李媛媛;
黄蕾;
刘芳;
赵铭钦

Publication type:

Article

不同产地的大红袍花椒对麻婆豆腐香气形成的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 198, doi. 10.3969/j.issn.1000-9973.2025.04.028

By:

何莲;
Sook Wah Chan;
张鑫;
易宇文;
朱楠;
杜菊苹;
乔明锋;
韩富军;
张晓花

Publication type:

Article

基于GC-QTOF-MS化学计量学技术研究不同路红花椒挥发性成分.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 191, doi. 10.3969/j.issn.1000-9973.2025.04.027

By:

王静雯;
梁琪;
钟慈平;
马伟;
黄瑶;
杜钢;
吴纯洁

Publication type:

Article

葡萄调配醋在贮藏期间风味物质动态演变及关键香气成分的研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 183, doi. 10.3969/j.issn.1000-9973.2025.04.026

By:

地力努·库尔班;
俞春山;
严晓琴;
刘莹;
皇甫泽坤;
拜尔娜·木沙;
杨涛;
张民伟;
苟春梅

Publication type:

Article

基于模糊数学法优化大蒜多糖酸性乳饮料配方及其品质分析.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 175, doi. 10.3969/j.issn.1000-9973.2025.04.025

By:

周婧璇;
李海芹;
由曌阳;
梁星的;
常世敏;
刘安琪;
高伟

Publication type:

Article

香菇牛肉酱加工工艺优化及其品质研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 170, doi. 10.3969/j.issn.1000-9973.2025.04.024

By:

林志荣;
陈家全

Publication type:

Article

红树莓冻干粉果酱的制备及其生物活性研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 166, doi. 10.3969/j.issn.1000-9973.2025.04.023

By:

程普乐;
王骅磊

Publication type:

Article

响应面法优化简阳羊肉汤工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 160, doi. 10.3969/j.issn.1000-9973.2025.04.022

By:

黄静;
杨浩;
高山林;
陈慧玲;
徐睿;
田园;
李懿;
陈林;
张锐

Publication type:

Article

低GI豆豉火腿方便粥的研制及其营养特性验证.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 153, doi. 10.3969/j.issn.1000-9973.2025.04.021

By:

张鹭艳;
李诚;
邹强

Publication type:

Article

运用基于模糊数学的感官评价法优化海带酥加工工艺.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 147, doi. 10.3969/j.issn.1000-9973.2025.04.020

By:

杨柳莺;
杨金玉;
蒋乐;
王则程;
孙燕;
盘赛昆

Publication type:

Article

以牛脂肪为基底乳化脂的制备.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 132, doi. 10.3969/j.issn.1000-9973.2025.04.019

By:

赵改名;
司羽平;
李嘉辉;
孙灵霞;
郭旗;
许龙;
李蓓蓓;
李航

Publication type:

Article

三杯鸡预制菜加工工艺优化研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 125, doi. 10.3969/j.issn.1000-9973.2025.04.018

By:

唐菊莲;
赵疆川;
高新建;
刘雯祯;
谢冬丽;
蔡志鹏;
沈勇根

Publication type:

Article

澳洲坚果酱的工艺优化及其品种间品质差异.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 119, doi. 10.3969/j.issn.1000-9973.2025.04.017

By:

周葵;
张雅媛;
黄会玲;
周主贵

Publication type:

Article

低盐榨菜中乳酸菌分离及其生物学特性研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 115, doi. 10.3969/j.issn.1000-9973.2025.04.016

By:

刘冉;
顾翰琦;
冯楷斌;
周英昊;
邵玲智

Publication type:

Article

香辛料成分的辛辣强度与hTRPV1活性相关性分析.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 108, doi. 10.3969/j.issn.1000-9973.2025.04.015

By:

杨继斌;
张君晗;
Terada, Y.;
K. Ito, K.

Publication type:

Article

一株产酯酵母的喷雾干燥法活性干酵母制备工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 104, doi. 10.3969/j.issn.1000-9973.2025.04.014

By:

熊灵;
林颖;
邓照;
丁波;
吴正云;
赵书田;
唐兰;
吴浪;
张文学

Publication type:

Article

泡菜中产香酵母的分离及其应用研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 97, doi. 10.3969/j.issn.1000-9973.2025.04.013

By:

钱芮;
何义国;
徐腾;
赵兴秀

Publication type:

Article

沙棘籽蛋白 ADH 激活肽的酶解工艺优化及稳定性研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 88, doi. 10.3969/j.issn.1000-9973.2025.04.012

By:

罕璐;
孙宇轩;
黄梅桂;
毕秀芳;
郝刚

Publication type:

Article

辣椒素浓度对产香酵母YB4挥发性风味化合物的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 80, doi. 10.3969/j.issn.1000-9973.2025.04.011

By:

唐万婷;
董平;
熊怡玲;
王天杨;
杨镰;
邓静

Publication type:

Article

短时贮藏后油炸专用改性淀粉的初级结构变化.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 76, doi. 10.3969/j.issn.1000-9973.2025.04.010

By:

郭希娟;
郭鹏;
李艳青;
韩齐;
陈洪生

Publication type:

Article

盐离子-GDL协同作用对酶解豆粕凝胶特性的影响.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 67, doi. 10.3969/j.issn.1000-9973.2025.04.009

By:

张彩霞;
穆伟豪;
高佳嘉;
胡海玥;
杨晨;
汪建明

Publication type:

Article

发酵条件对东北酸菜发酵的影响及亚硝酸盐降解相关性分析.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 57, doi. 10.3969/j.issn.1000-9973.2025.04.008

By:

陈文丽;
迟雪梅;
孙全敏;
赵露;
吴家明;
迟乃玉;
张庆芳

Publication type:

Article

大豆多肽微胶囊的制备与表征.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 51, doi. 10.3969/j.issn.1000-9973.2025.04.007

By:

赵晓晓;
周晓宏

Publication type:

Article

鸡种对广式白切鸡品质特性的影响研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 44, doi. 10.3969/j.issn.1000-9973.2025.04.006

By:

闫怡君;
张立彦

Publication type:

Article

内蒙古奶酪中乳酸菌的益生特性及抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 36, doi. 10.3969/j.issn.1000-9973.2025.04.005

By:

张佳佳;
李丽亚;
任清;
兰社益

Publication type:

Article

四种扇贝闭壳肌营养品质及呈味特征评价.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 27, doi. 10.3969/j.issn.1000-9973.2025.04.004

By:

许晓蓝;
王治军;
陈忠琴;
谭明堂;
林海生;
高加龙;
曹文红

Publication type:

Article

鲣酶解产物酶法制备工艺优化及其挥发性成分.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 11, doi. 10.3969/j.issn.1000-9973.2025.04.002

By:

冯勇强;
洪鹏志;
罗东辉;
贾瑞博;
周春霞;
陈昊文

Publication type:

Article

预煮食材冷藏过程中品质变化研究.

Published in:

China Condiment, 2025, v. 50, n. 4, p. 20, doi. 10.3969/j.issn.1000-9973.2025.04.003

By:

王颖;
韩东;
张春晖

Publication type:

Article