Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 11

Results: 41

高光谱图像技术在酱油中色氨酸含量分析中的应用.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 40, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

张焕俊;
徐清磊;
王雯雯

Publication type:

Article

五种干腌火腿的理化特性及品质对比分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 34, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

王晓雨;
徐恒;
杨丽;
张恒;
王金铎;
刘伟;
赵旭东;
王艺晓;
裴龙英

Publication type:

Article

虾废料酶解工艺优化及不同单糖与美拉德反应挥发风味的关系.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 23, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

刘志胜;
李新阳;
鲁珏;
户彦冰;
鲍世迪;
李志航;
王田心

Publication type:

Article

嗜盐四联球菌与多变假丝酵母强化发酵对蚕豆酱风味品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 15, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

汪坤;
卢云浩;
程杰

Publication type:

Article

蚕豆酱减盐工艺优化与挥发性风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 8, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

田雨桐;
覃列豪;
孙玉萍;
王炳惠;
莫芳华;
申展宇;
王春玲

Publication type:

Article

路南腐乳中优势菌株的筛选及其前发酵工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

陈晨;
任燕林;
陈中爱;
皮雨冉;
田娟;
胡永金

Publication type:

Article

壳寡糖的制备及应用的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 205, doi. 10.3969/j.issn.1000-9973.2024.11.034

By:

张沛尧;
赵宁;
席军;
单艳琴;
何旭东;
于海

Publication type:

Article

豆豉中氨基酸代谢及其对产品品质影响研究进展.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 213, doi. 10.3969/j.issn.1000-9973.2024.11.035

By:

李金哥;
纪艳青;
张建营;
林祥娜;
汤晓娟;
刘云国

Publication type:

Article

植物酵素的发酵微生物、加工技术及潜在生理功能.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 200, doi. 10.3969/j.issn.1000-9973.2024.11.033

By:

孙茂成;
王颖地;
费鹏;
昂媛;
周铁莉;
杨柳

Publication type:

Article

天然抑菌剂在鲜食微藻中应用的可行性分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 195, doi. 10.3969/j.issn.1000-9973.2024.11.032

By:

刘亚楠;
周真真;
张俊杰;
丛威;
段蕊

Publication type:

Article

超声辅助复合酶法提取叶黄素及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 187, doi. 10.3969/j.issn.1000-9973.2024.11.031

By:

马永强;
牛绩超;
尤婷婷;
遇世友;
黎晨晨;
王馨曼;
牙韩琴;
赵若冰

Publication type:

Article

基于冻干草莓花青素稳定性的复合涂膜护色剂研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 182, doi. 10.3969/j.issn.1000-9973.2024.11.030

By:

胡云峰;
李雅君;
吕婉莹;
陈君然;
邢皓然;
路敏

Publication type:

Article

缓释型石膏微粒豆腐凝固剂制备工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 174, doi. 10.3969/j.issn.1000-9973.2024.11.029

By:

马勇;
柏亚萱;
高子鑫;
杨柳莺;
杨金玉;
陈志豪;
盘赛昆

Publication type:

Article

不同品种香蕉的多酚含量比较及其提取工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 168, doi. 10.3969/j.issn.1000-9973.2024.11.028

By:

王倩;
王娟;
盛鸥;
傅金凤

Publication type:

Article

四种不同鳊鱼冷藏运输过程中品质的变化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 164, doi. 10.3969/j.issn.1000-9973.2024.11.027

By:

郭培培

Publication type:

Article

近红外光谱检测油莎豆乳中蛋白质和总固形物含量研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 158, doi. 10.3969/j.issn.1000-9973.2024.11.026

By:

白瑕;
叶春苗;
王淼;
张卉;
李东华

Publication type:

Article

不同品种鸭加工的传统药膳华祖焖鸭营养品质分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 152, doi. 10.3969/j.issn.1000-9973.2024.11.025

By:

王瑞娟;
李扬;
修慧迪;
权春梅;
叶胜明

Publication type:

Article

正交试验法优化低钠汤料的复合盐配方.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 144, doi. 10.3969/j.issn.1000-9973.2024.11.024

By:

陈卫云;
李凡;
张岩;
郭辉;
曾玉洁

Publication type:

Article

基于模糊数学法对发酵河鲀鱼肠加工工艺进行优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 140, doi. 10.3969/j.issn.1000-9973.2024.11.023

By:

岳俊瑞;
白庆月

Publication type:

Article

超微虾粉的制备及其在提鲜调味料中的应用.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 136, doi. 10.3969/j.issn.1000-9973.2024.11.022

By:

王帅;
王颖;
贺羽

Publication type:

Article

保加利亚乳杆菌预处理制备液态黑蒜技术研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 127, doi. 10.3969/j.issn.1000-9973.2024.11.021

By:

贾庆超;
刁伟;
李柯莹;
李萌;
李庆伟;
张丹;
王崇华

Publication type:

Article

回锅肉工业化生产中蒜苗处理工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 120, doi. 10.3969/j.issn.1000-9973.2024.11.020

By:

李文龙;
赖章勤;
冉霞林;
刘晓翠;
孟郑洋;
张焦瑞

Publication type:

Article

调理白乌鱼片的腌制配方优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 115, doi. 10.3969/j.issn.1000-9973.2024.11.019

By:

朱巧岚;
朱家玉;
侯慧;
孟礼;
陈卫军

Publication type:

Article

零糖蒜蓉辣椒酱配方及加工工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 110, doi. 10.3969/j.issn.1000-9973.2024.11.018

By:

莎娜;
张亚琨;
王思明;
姚慧静;
张祎璐;
刘赛玉;
王国泽;
程立坤

Publication type:

Article

响应面法优化玫瑰酱肉苁蓉复合饮料工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 102, doi. 10.3969/j.issn.1000-9973.2024.11.017

By:

马俊辰;
李先平;
龚一帆;
赵保堂;
李国锋;
李明泽;
黄玉龙

Publication type:

Article

柚子柠檬葛根复合果醋的研制及其工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 93, doi. 10.3969/j.issn.1000-9973.2024.11.016

By:

周森林;
周文月;
杨明龙;
张雅洁;
时政

Publication type:

Article

基于熵权法与响应面法优化新疆窝窝馕烤制工艺.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 84, doi. 10.3969/j.issn.1000-9973.2024.11.015

By:

王露飞;
安比芳;
冯作山

Publication type:

Article

发酵牦牛肉中的菌株分离鉴定及其应用研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 79, doi. 10.3969/j.issn.1000-9973.2024.11.014

By:

王福清;
张春颖;
姚雪晴;
许荔新

Publication type:

Article

低盐虾酱发酵过程中理化性质及微生物多样性的变化.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 75, doi. 10.3969/j.issn.1000-9973.2024.11.013

By:

彭盼盼;
赵成;
赵竟翔

Publication type:

Article

DTAB 反胶束萃取花椒籽中蛋白质和油脂研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 71, doi. 10.3969/j.issn.1000-9973.2024.11.012

By:

郑永军;
王建广;
郑勇;
罗峰

Publication type:

Article

扬州盐水鹅预制品最佳腌制方式的确定及货架期预测模型的建立.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 65, doi. 10.3969/j.issn.1000-9973.2024.11.011

By:

刘宗振;
吴鹏;
许志诚;
王恒鹏;
高苏敏;
还传明;
徐安琪;
孟祥忍

Publication type:

Article

天然调味虾粉的研制及其贮藏品质分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 59, doi. 10.3969/j.issn.1000-9973.2024.11.010

By:

贺羽;
王帅;
崔珏

Publication type:

Article

嗜热链球菌发酵辣椒产胞外多糖提取、结构特征及体外抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 52, doi. 10.3969/j.issn.1000-9973.2024.11.009

By:

胡颖;
罗芳;
颜张锦博;
祖娇;
闵丽;
蒋纬

Publication type:

Article

葵花籽油微乳体系对玉米黄素增溶性能研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 48, doi. 10.3969/j.issn.1000-9973.2024.11.008

By:

吴红艳;
王可意;
于晓丹;
杨佳萌;
田英华

Publication type:

Article

不同品种紫苏汁的生物活性成分及抗氧化性研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 42, doi. 10.3969/j.issn.1000-9973.2024.11.007

By:

关利;
魏文志;
虞丹丹;
陈文卓;
曹晖

Publication type:

Article

褐变抑制剂对雪梨味南酸枣复合果泥贮藏期非酶褐变的影响.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 35, doi. 10.3969/j.issn.1000-9973.2024.11.006

By:

肖川泉;
邓汶欣;
张楠;
罗小丹;
王洋;
叶阳

Publication type:

Article

黄花菜营养成分含量及口感影响因素分析.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 30, doi. 10.3969/j.issn.1000-9973.2024.11.005

By:

岳新丽;
湛润生;
王雅馨;
夏雪茂;
邢宝龙;
马涛;
王慧;
孟璐;
李小玉

Publication type:

Article

油茶籽功能性成分的提取、鉴定及其活性评价.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 21, doi. 10.3969/j.issn.1000-9973.2024.11.004

By:

文卓;
黄永春;
唐湘毅

Publication type:

Article

加工条件对芝麻馕品质及丙烯酰胺的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 14, doi. 10.3969/j.issn.1000-9973.2024.11.003

By:

乔桂芳;
安比芳;
陈创业;
邓梦思;
陶永霞;
冯作山

Publication type:

Article

四川麸醋中高产生料淀粉水解酶菌株的分离筛选及应用研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 7, doi. 10.3969/j.issn.1000-9973.2024.11.002

By:

肖雄峻;
唐自豪;
曾林敏;
刘明鑫;
刘敏;
郑池充;
毛祥

Publication type:

Article

甘蔗多酚的提取条件优化及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 11, p. 1, doi. 10.3969/j.issn.1000-9973.2024.11.001

By:

赵键文;
崔春;
熊犍

Publication type:

Article