Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 4

Results: 37

乳酸菌生物膜的形成、特性及应用研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 212, doi. 10.3969/j.issn.1000-9973.2024.04.037

By:

姚尚杰;
金垚;
黄钧;
周荣清;
吴重德

Publication type:

Article

食品天然防腐剂及其应用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 206, doi. 10.3969/j.issn.1000-9973.2024.04.036

By:

张彤;
杨忠仁;
张凤兰

Publication type:

Article

花椒精油提取方法、成分分析、生物活性及实际应用研究进展.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 201, doi. 10.3969/j.issn.1000-9973.2024.04.035

By:

曲梦锐;
刘雨辰;
吴浩浩;
王东营

Publication type:

Article

酱油酿造中糖类的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 196, doi. 10.3969/j.issn.1000-9973.2024.04.034

By:

王静;
肖婷;
黄学均;
贺强;
付彩霞;
徐宁

Publication type:

Article

转鼓式固态生物反应器的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 192, doi. 10.3969/j.issn.1000-9973.2024.04.033

By:

杨闻;
刘会鹏;
邰燕翔;
洪厚胜

Publication type:

Article

生物保鲜剂对气调包装盐水鹅制品品质的影响研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 186, doi. 10.3969/j.issn.1000-9973.2024.04.032

By:

曾玉祥;
沈海军;
曹仲文

Publication type:

Article

沙葱总黄酮物质提取工艺优化及其生物活性研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 182, doi. 10.3969/j.issn.1000-9973.2024.04.031

By:

贺新平;
田存章;
钱保陆;
谢一鸣

Publication type:

Article

基于 GC-MS 的保留指数分析黑胡椒精油挥发性成分.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 178, doi. 10.3969/j.issn.1000-9973.2024.04.030

By:

尹团章;
邵佩;
吴昭;
程书锋

Publication type:

Article

不同干燥方式对骏枣中香气成分的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 173, doi. 10.3969/j.issn.1000-9973.2024.04.029

By:

郭雅娟;
范军刚;
李建珍

Publication type:

Article

基于 UPLC-Q-TOF-MS法分析陈皮中的化学成分.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 166, doi. 10.3969/j.issn.1000-9973.2024.04.028

By:

黄晓媛;
李焱鑫;
董浩;
赵文红;
白卫东;
钱敏;
毕思远

Publication type:

Article

基于风味轮评价技术的泡椒感官评价体系研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 161, doi. 10.3969/j.issn.1000-9973.2024.04.027

By:

赵绚花;
奉宁昕;
秦丹;
任洪冰;
刘力;
欧立军;
张志旭

Publication type:

Article

核桃粕酱油的研制及品质分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 154, doi. 10.3969/j.issn.1000-9973.2024.04.026

By:

谭春雷;
盛军;
赵存朝

Publication type:

Article

冻结方式对鱼香藕丸品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 148, doi. 10.3969/j.issn.1000-9973.2024.04.025

By:

付彩霞;
姜城红;
王然;
胡杨;
荣建华

Publication type:

Article

紫苏籽蛋白提取工艺优化及抗疲劳活性研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 144, doi. 10.3969/j.issn.1000-9973.2024.04.024

By:

孙凯;
曹甜甜

Publication type:

Article

正交试验结合模糊数学评价优化预制柠檬鸭工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 138, doi. 10.3969/j.issn.1000-9973.2024.04.023

By:

王敬涵;
胡燕;
梁欣;
戴瑞;
崔莹莹;
吴杨林;
李杰

Publication type:

Article

榛子花生复合酱加工工艺优化和品质测定.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 134, doi. 10.3969/j.issn.1000-9973.2024.04.022

By:

苑蕾;
刘海燕;
张静玉;
李娜

Publication type:

Article

响应面分析优化晋西北酸粥和糜米总酚的提取工艺.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 127, doi. 10.3969/j.issn.1000-9973.2024.04.021

By:

王琪;
彭佳伟

Publication type:

Article

基于火候和配方调控的香菇基素鲍鱼制备工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 122, doi. 10.3969/j.issn.1000-9973.2024.04.020

By:

向富坤;
王露;
姚丽姗;
崔震昆;
李红波;
胡梁斌;
莫海珍

Publication type:

Article

干燥方式对紫苏叶品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 116, doi. 10.3969/j.issn.1000-9973.2024.04.019

By:

廖正基;
廖明系;
李清明;
王锋;
李文佳;
周熠;
苏小军

Publication type:

Article

双斑东方鲀鱼头美拉德反应工艺优化及挥发性风味物质分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 109, doi. 10.3969/j.issn.1000-9973.2024.04.018

By:

刘瑞;
刘智禹;
陈贝;
方旭波;
张瑞娟;
陈小娥

Publication type:

Article

模糊数学结合正交试验优化孜然风味烘烤花生配方.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 104, doi. 10.3969/j.issn.1000-9973.2024.04.017

By:

孙婷;
吴卫国;
廖卢艳

Publication type:

Article

复合蔬菜汁部分替代亚硝酸盐对鲜烧鸡保质期的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 96, doi. 10.3969/j.issn.1000-9973.2024.04.016

By:

高雪琴;
刘燕;
冯春梅;
付丽;
连伟帅;
李欣

Publication type:

Article

豆渣可溶性膳食纤维的提取及其制备可食用膜的研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 91, doi. 10.3969/j.issn.1000-9973.2024.04.015

By:

张帅;
罗嘉瑶;
邹志群;
郑剑楠;
程昊

Publication type:

Article

基于主成分分析 TG 酶对低盐鱼肠品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 85, doi. 10.3969/j.issn.1000-9973.2024.04.014

By:

戴瑞;
王敬涵;
植俊凯;
胡燕;
刘荣汉;
王浩明;
武家宇;
孙卉

Publication type:

Article

甘谷伏椒挥发油成分及抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 79, doi. 10.3969/j.issn.1000-9973.2024.04.013

By:

陶静;
翁霞;
王喜珠

Publication type:

Article

熬煮条件对鸡汤中低聚肽含量和感官品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 74, doi. 10.3969/j.issn.1000-9973.2024.04.012

By:

王宝刚;
汪金萍;
曹文豪;
毕继才

Publication type:

Article

基于模糊数学感官评价法优化香辣牛肉牛肝菌酱工艺及游离氨基酸分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 66, doi. 10.3969/j.issn.1000-9973.2024.04.011

By:

罗秀群;
孙光城;
林丹;
许程剑;
袁灿;
何莲;
贾洪锋

Publication type:

Article

低酯果胶和玉米淀粉对泥鳅肌原纤维蛋白凝胶特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 60, doi. 10.3969/j.issn.1000-9973.2024.04.010

By:

任圆圆;
何俊叶;
刘成;
王思瑶;
孙朋朋

Publication type:

Article

基于SPME-GC-MS的卤牛肉贮藏过程中挥发性风味物质的变化规律研究.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 54, doi. 10.3969/j.issn.1000-9973.2024.04.009

By:

宋依亭;
康峻;
朱燕莉;
黎明;
张佳敏;
白婷;
吉莉莉;
陈林

Publication type:

Article

烹调方式对山芋茎叶抗氧化能力的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 50, doi. 10.3969/j.issn.1000-9973.2024.04.008

By:

王荣兰;
朱云龙;
胡燕;
刘莹莹;
胡舰

Publication type:

Article

基于质构仪 TPA 模式构建蛋白肠感官评分预测模型及应用.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 44, doi. 10.3969/j.issn.1000-9973.2024.04.007

By:

朱美淋;
张贞炜;
余杰;
黄潇漪;
蒋雨含;
邢沁浍;
贾利蓉

Publication type:

Article

不同载体剂对冻干生姜粉末品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 38, doi. 10.3969/j.issn.1000-9973.2024.04.006

By:

赵静;
罗玲慧;
刘雨蝶;
邹强

Publication type:

Article

低温/中温花生粕蛋白的理化特性及结构特性分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 32, doi. 10.3969/j.issn.1000-9973.2024.04.005

By:

张彤;
冯雨禾;
戚朝霞;
郭浩;
曾里;
贾利蓉;
段飞霞;
冉旭

Publication type:

Article

壳聚糖-甘蔗渣活性炭复合材料的制备及在糖汁清净中的应用.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 25, doi. 10.3969/j.issn.1000-9973.2024.04.004

By:

干莉娜;
张文康;
赵家欣;
唐婷范;
卫政涛;
程昊

Publication type:

Article

普通渗透与真空渗透对龙虾尾冻融品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 18, doi. 10.3969/j.issn.1000-9973.2024.04.003

By:

应天昊;
朱芸杉;
王陈;
杨国胜;
胡杨

Publication type:

Article

番茄酵素发酵工艺优化及营养成分变化分析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 11, doi. 10.3969/j.issn.1000-9973.2024.04.002

By:

王瑞;
陈洁如;
刘亚平;
李泽珍;
孙胜;
狄建兵

Publication type:

Article

超声辅助酶解制备草鱼鳞胶原肽的特征风味解析.

Published in:

China Condiment, 2024, v. 49, n. 4, p. 1, doi. 10.3969/j.issn.1000-9973.2024.04.001

By:

谢俊鸿;
赵钰;
胡杨

Publication type:

Article