Works matching IS 10009973 AND DT 2024 AND VI 49 AND IP 6

Results: 34

淡水鱼鱼糜凝胶品质影响因素的研究进展.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 213, doi. 10.3969/j.issn.1000-9973.2024.06.034

By:

李圣威;
韩冰;
张萌;
徐英楠;
韩雪;
遇世友

Publication type:

Article

海参制品腥味化合物形成与脱腥技术研究进展.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 206, doi. 10.3969/j.issn.1000-9973.2024.06.033

By:

王志龙;
王禹;
段静瑶;
苏岩峰;
喻佩

Publication type:

Article

大豆肽的功能活性及在食品加工产业中的应用.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 200, doi. 10.3969/j.issn.1000-9973.2024.06.032

By:

程娟娟;
程江华;
蔡永萍;
万娅琼;
徐雅芫

Publication type:

Article

芫根多糖的提取及其抗缺氧能力研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 195, doi. 10.3969/j.issn.1000-9973.2024.06.031

By:

王福清

Publication type:

Article

喷雾干燥法制备肉豆蔻精油微胶囊及表征.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 189, doi. 10.3969/j.issn.1000-9973.2024.06.030

By:

盖旭;
姜子涛;
韩希凤;
周园

Publication type:

Article

石榴皮提取物指纹图谱的建立及指标成分含量测定.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 182, doi. 10.3969/j.issn.1000-9973.2024.06.029

By:

刘琦珺;
林佳丽;
魏德泷;
梁立;
陈语心;
岳文慧;
颜军

Publication type:

Article

出口巴西盐渍鳕鱼产品风险控制研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 176, doi. 10.3969/j.issn.1000-9973.2024.06.028

By:

何晓霞;
陈颖;
刘畅;
徐键;
徐宪仲

Publication type:

Article

基于 UPLC-MS/MS 对 3 种类型洋葱中有机酸和氨基酸成分的分析.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 168, doi. 10.3969/j.issn.1000-9973.2024.06.027

By:

马芮萍;
段筱筠;
杨阳;
王雪娇;
李晓东;
周春红

Publication type:

Article

基于差分脉冲伏安法快速检测花椒油树脂中的麻味物质.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 162, doi. 10.3969/j.issn.1000-9973.2024.06.026

By:

白春晖;
蒋茜;
赵志峰;
谷学权;
幸勇;
莫小燕;
何强

Publication type:

Article

即食肉制品中分离的科氏葡萄球菌科氏亚种 HT-26 及其快速检测分子标识筛选.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 157, doi. 10.3969/j.issn.1000-9973.2024.06.025

By:

钱澄倩;
杜宇辉;
纪耀勇;
黄艳蒙;
李贤信

Publication type:

Article

基于主成分分析优化羊肚菌酿造酱油配方.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 152, doi. 10.3969/j.issn.1000-9973.2024.06.024

By:

邓健

Publication type:

Article

冷链物流运输对低盐腌制鲟鱼品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 147, doi. 10.3969/j.issn.1000-9973.2024.06.023

By:

潘捷;
张振华

Publication type:

Article

基于模糊数学法对真空低温烹饪卤鸭工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 143, doi. 10.3969/j.issn.1000-9973.2024.06.022

By:

王亚兰;
程慧燕

Publication type:

Article

陈皮牛肉预制菜品质的研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 135, doi. 10.3969/j.issn.1000-9973.2024.06.021

By:

钱敏;
李焱鑫;
梁杰强;
董浩;
赵文红;
白卫东;
毕思远

Publication type:

Article

黄芪、枸杞、沙果果醋的研制及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 131, doi. 10.3969/j.issn.1000-9973.2024.06.020

By:

杜国军;
李占锋;
洪婉婷;
张以超;
蔡有杰

Publication type:

Article

基于模糊数学评价法优化风味油莎豆的加工工艺.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 126, doi. 10.3969/j.issn.1000-9973.2024.06.019

By:

白瑕;
任骁萌;
汪海峰;
周文龙;
李东华

Publication type:

Article

基于模糊数学评定与响应面法优化酸黄瓜工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 119, doi. 10.3969/j.issn.1000-9973.2024.06.018

By:

李欣欣;
刘大军;
陈畅;
冯国军;
刘畅;
杨晓旭;
闫志山

Publication type:

Article

不同焙炒工艺对芝麻酱品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 115, doi. 10.3969/j.issn.1000-9973.2024.06.017

By:

邱祥国;
赵龙

Publication type:

Article

超声辅助酶法制备富锌低分子牡蛎肽的工艺研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 108, doi. 10.3969/j.issn.1000-9973.2024.06.016

By:

李佳蔚;
曾珊;
杨君扬;
陈忠琴;
谭明堂;
高加龙;
郑惠娜;
,苏伟艺;
曹文红

Publication type:

Article

精油对腌制芥菜发酵过程中品质指标的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 102, doi. 10.3969/j.issn.1000-9973.2024.06.015

By:

吴昕怡;
田浩;
朱志妍;
王瀚墨;
李雪瑞;
刘秀嶶

Publication type:

Article

基于电子鼻和 GC-MS 评价腌制时间对猪肉脯品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 97, doi. 10.3969/j.issn.1000-9973.2024.06.014

By:

张静;
刘平

Publication type:

Article

高效降解亚硝酸盐乳酸菌的筛选及其在腊肉中的应用.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 91, doi. 10.3969/j.issn.1000-9973.2024.06.013

By:

罗皓;
付伟阳;
曹敏;
孙在兴;
何昌伟;
李玉锋

Publication type:

Article

酶解-美拉德反应制备金鲳鱼调味基料的工艺研究及风味分析.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 83, doi. 10.3969/j.issn.1000-9973.2024.06.012

By:

刘美娇;
黎铸毅;
陈秋翰;
杨学博;
徐颖怡;
刘寿春;
钟赛意;
洪鹏志;
朱春华

Publication type:

Article

白乌鱼鱼肉多肽的酶解工艺优化.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 77, doi. 10.3969/j.issn.1000-9973.2024.06.011

By:

陈秋月;
张佳怡;
张鹏程;
万欣;
邹定燕;
李玥颀;
焦晓磊;
张崟

Publication type:

Article

酶-超声波辅助提取海蜇胶原蛋白及其组成分析.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 70, doi. 10.3969/j.issn.1000-9973.2024.06.010

By:

薛宇鑫;
于阔跃;
董高缘;
袁颖;
吕艳芳;
季广仁;
李颖畅

Publication type:

Article

超声处理对卤虾品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 64, doi. 10.3969/j.issn.1000-9973.2024.06.009

By:

吕春阳;
张玲;
杜明;
吴超;
傅宝尚;
徐献

Publication type:

Article

东北酸菜发酵过程中细菌菌群与亚硝酸盐长消变化关系.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 50, doi. 10.3969/j.issn.1000-9973.2024.06.008

By:

张庆芳;
袁文涛;
孙溪;
魏振勇;
周姝静;
迟乃玉;
于爽

Publication type:

Article

双响应值联合优化超声波辅助熬制雪菜大黄鱼汤工艺及其滋味评价.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 43, doi. 10.3969/j.issn.1000-9973.2024.06.007

By:

李珊慧;
林登峰;
赵洪雷;
李学鹏;
励建荣;
徐永霞

Publication type:

Article

大豆分离蛋白、豌豆分离蛋白和小麦面筋蛋白相互作用对高水分植物蛋白肉品质特性的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 36, doi. 10.3969/j.issn.1000-9973.2024.06.006

By:

俎新宇;
赵亚男;
陈星烁;
王新新;
张树成;
赵秀兰;
赵祥忠;
梁艳

Publication type:

Article

橙足海参多肽的制备工艺优化及其抗氧化活性研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 22, doi. 10.3969/j.issn.1000-9973.2024.06.004

By:

金丹莉;
程逸潮;
洪杏德;
付晶晶;
董秀萍;
陈跃文

Publication type:

Article

不同干燥方式对柠檬片品质的影响.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 31, doi. 10.3969/j.issn.1000-9973.2024.06.005

By:

郭红莲;
张曼;
白亚辉;
路敏;
陈君然

Publication type:

Article

响应面法优化紫贻贝脱腥及预处理加工工艺.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 15, doi. 10.3969/j.issn.1000-9973.2024.06.003

By:

付靖雯;
陈昌威;
沈祥皓;
杨柳莺;
王则程;
杨金玉;
盘赛昆

Publication type:

Article

葛仙米多糖提取物对模型体系中 PhIP 抑制效果研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 9, doi. 10.3969/j.issn.1000-9973.2024.06.002

By:

于迪;
李优优;
姜东华;
孔繁磊;
皮亦华

Publication type:

Article

酶解香菇调味酱的研制及流变学特性研究.

Published in:

China Condiment, 2024, v. 49, n. 6, p. 1, doi. 10.3969/j.issn.1000-9973.2024.06.001

By:

韩笑月;
许兴华;
牛旭凯;
许梦燕;
云少君;
程艳芬;
程菲儿;
冯翠萍;
曹谨玲

Publication type:

Article