Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 2

Results: 32

传统酿造酱及酱油中微生物酶系研究进展.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 216, doi. 10.3969/j.issn.1000-9973.2024.02.032

By:

史海慧;
刘香英;
孙洪蕊;
范杰英;
孟悦;
张佳霖;
康立宁

Publication type:

Article

漆酶在食品分子修饰和食品胶体体系中的应用.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 209, doi. 10.3969/j.issn.1000-9973.2024.02.031

By:

葛怿泽;
辛嘉英;
刘思淼;
锁博海;
宋增武;
夏春谷

Publication type:

Article

生物质基吸附剂在糖汁脱色中的应用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 203, doi. 10.3969/j.issn.1000-9973.2024.02.030

By:

陈静;
张霞;
熊艳舒;
贾冉;
陆海勤;
李文

Publication type:

Article

年产 500t 玉米低聚肽粉工厂设计.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 121, doi. 10.3969/j.issn.1000-9973.2024.02.018

By:

崔鹏飞;
李暮玥;
宋春美;
刘金鑫

Publication type:

Article

不同真空包装材料对酱肉产品理化及微生物性质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 84, doi. 10.3969/j.issn.1000-9973.2024.02.012

By:

张驰;
刘雅宁;
张李智桐;
张佳敏;
吉莉莉;
唐春

Publication type:

Article

复合乳酸菌发酵草本调味醋的酿造工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 114, doi. 10.3969/j.issn.1000-9973.2024.02.017

By:

贺羽;
苑蘅;
王帅

Publication type:

Article

超高压处理对奶油干酪功能特性及其应用的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 79, doi. 10.3969/j.issn.1000-9973.2024.02.011

By:

张园园;
郑远荣;
刘振民

Publication type:

Article

美拉德反应在水产制品中的应用.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 199, doi. 10.3969/j.issn.1000-9973.2024.02.029

By:

段静瑶;
王禹;
王志龙;
苏岩峰;
喻佩

Publication type:

Article

甜面酱发酵过程中微生物多样性及其与风味形成关系的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 192, doi. 10.3969/j.issn.1000-9973.2024.02.028

By:

桑梓晴;
谢强;
裴志亮;
薛文通

Publication type:

Article

超声辅助提取花椒精油及抗氧化活性分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 186, doi. 10.3969/j.issn.1000-9973.2024.02.027

By:

张莹丽;
柳亚文;
杨红应;
严露露;
冯世杰;
陈丽文

Publication type:

Article

低共熔溶剂辅助酶法高效合成香草酸的工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 178, doi. 10.3969/j.issn.1000-9973.2024.02.026

By:

许令侠;
梁喆;
孙建中;
朱道辰

Publication type:

Article

响应面优化超临界 CO<sub>2</sub> 萃取两粤黄檀挥发油的工艺研究及成分分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 152, doi. 10.3969/j.issn.1000-9973.2024.02.022

By:

田歌;
刘双

Publication type:

Article

川渝火锅的辣味物质分析及辣度分级.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 171, doi. 10.3969/j.issn.1000-9973.2024.02.025

By:

聂鑫;
贾效函;
陈泓帆;
曾天志;
陈实

Publication type:

Article

双酶辅助水蒸气蒸馏法提取肉豆蔻精油及其 GC-MS 成分分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 165, doi. 10.3969/j.issn.1000-9973.2024.02.024

By:

盖旭;
程庠;
姜子涛;
罗君萍

Publication type:

Article

发酵鲢鱼鱼糜香肠加工工艺优化及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 157, doi. 10.3969/j.issn.1000-9973.2024.02.023

By:

袁志宁;
霍栓;
张容;
李璐;
郑捷

Publication type:

Article

离子缔合褪色反应分光光度法测定甜味剂甘草酸的含量.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 147, doi. 10.3969/j.issn.1000-9973.2024.02.021

By:

储文;
田美;
黄佃宇;
马卫兴

Publication type:

Article

复热方式对番茄里脊预制菜品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 69, doi. 10.3969/j.issn.1000-9973.2024.02.010

By:

唐丽;
白婷;
王卫;
吴周林;
王磊;
张佳敏

Publication type:

Article

不同工艺对石螺肉酶解产物风味物质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 137, doi. 10.3969/j.issn.1000-9973.2024.02.020

By:

周晓;
刘倩倩;
伍灵芝;
蒋立文;
黄海;
刘洋

Publication type:

Article

芹椒酱制作工艺优化及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 129, doi. 10.3969/j.issn.1000-9973.2024.02.019

By:

王爱红;
沈海军;
余辉;
曹仲文

Publication type:

Article

辣椒中多酚的提取工艺和抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 89, doi. 10.3969/j.issn.1000-9973.2024.02.013

By:

熊岑;
阮沛仪;
郭晓刚;
刘大千;
曾丽娴

Publication type:

Article

高产色素低产桔青霉素红曲霉菌筛选及发酵工艺优化研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 62, doi. 10.3969/j.issn.1000-9973.2024.02.009

By:

殷倩倩;
左勇

Publication type:

Article

香菇柄贡菜牛肉酱制作工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 110, doi. 10.3969/j.issn.1000-9973.2024.02.016

By:

王露;
姚丽姗;
徐丹;
崔震昆;
李红波;
胡梁斌;
莫海珍

Publication type:

Article

响应面法优化三孢布拉氏霉菌发酵产番茄红素工艺.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 102, doi. 10.3969/j.issn.1000-9973.2024.02.015

By:

丁长河;
樊俊敏;
尹萌;
李亚丽;
魏书音;
高军

Publication type:

Article

美拉德反应修饰紫苏蛋白及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 95, doi. 10.3969/j.issn.1000-9973.2024.02.014

By:

宋彦显;
李胜强;
闵玉涛

Publication type:

Article

金银花提取物对冷吃兔菜肴贮藏过程中品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 54, doi. 10.3969/j.issn.1000-9973.2024.02.008

By:

杨思艺;
张佳敏;
吴周林;
张驰;
文瑜;
任东

Publication type:

Article

宜宾芽菜原料不同脱水方式对其理化性质及乳杆菌总数的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 49, doi. 10.3969/j.issn.1000-9973.2024.02.007

By:

徐明义;
周雨浓;
罗素琴;
杨强;
王洋;
吴春美;
叶阳

Publication type:

Article

产愈创木酚菌株筛选及其在酱油酿造中的应用.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 42, doi. 10.3969/j.issn.1000-9973.2024.02.006

By:

张颖超;
于鑫;
赵祥颖;
刘丽萍;
王新文;
黄艳红;
刘建军

Publication type:

Article

苦藠木姜子对发酵辣椒酱风味品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 36, doi. 10.3969/j.issn.1000-9973.2024.02.005

By:

李婧;
任会;
肖龙泉;
杨珺杰;
朱文优;
王新惠

Publication type:

Article

双酶分步酶解盐津乌骨鸡肉工艺及其氨基酸组成分析.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 28, doi. 10.3969/j.issn.1000-9973.2024.02.004

By:

艾媛媛;
刘菲菲;
王晓华;
王雪峰;
肖智超;
王桂瑛;
范江平

Publication type:

Article

氯化钾替代氯化钠对腌渍黄瓜品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 19, doi. 10.3969/j.issn.1000-9973.2024.02.003

By:

王玲玲;
朱子桂;
李婉宁;
侯丽华

Publication type:

Article

TG 酶/k-卡拉胶协同改性明胶复合膜的工艺优化及表征.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 10, doi. 10.3969/j.issn.1000-9973.2024.02.002

By:

应天昊;
朱芸杉;
胡杨

Publication type:

Article

不同热杀菌条件对蒸排骨预制菜品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 2, p. 1, doi. 10.3969/j.issn.1000-9973.2024.02.001

By:

王新柳;
李汴生;
阮征;
陈家文;
周海燕

Publication type:

Article