Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 1

Results: 36

固态发酵促生物活性物质释放与生物转化的研究进展.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 233, doi. 10.3969/j.issn.1000-9973.2025.01.036

By:

张铭;
李伟;
吴松遥;
李昕彤;
郝熙;
张海鹏;
陈林林

Publication type:

Article

膳食纤维在鱼糜食品中的应用研究进展.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 227, doi. 10.3969/j.issn.1000-9973.2025.01.035

By:

雍金叶;
邹钰萱;
朱雨博;
田洋;
李秀芬;
赵冰

Publication type:

Article

多花黄精多糖提取条件优化及其抗氧化能力评价.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 222, doi. 10.3969/j.issn.1000-9973.2025.01.034

By:

李翔;
梁忠厚;
张先文;
贺灵芝;
陈娟鹃;
阮晓玲;
曾智文;
彭艳

Publication type:

Article

南瓜籽蛋白-卡拉胶乳液凝胶脂肪替代物的制备与特性分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 216, doi. 10.3969/j.issn.1000-9973.2025.01.033

By:

郑爽;
李博;
李艳青

Publication type:

Article

亚磷酸脱氢酶表达对大肠杆菌琥珀酸发酵的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 210, doi. 10.3969/j.issn.1000-9973.2025.01.032

By:

刘利;
陈炜琪;
邹诗瑶;
王金华;
高娃;
王永泽

Publication type:

Article

花椒籽粕蛋白质的酶提工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 206, doi. 10.3969/j.issn.1000-9973.2025.01.031

By:

王露;
蔡雷;
刘奇华;
崔春

Publication type:

Article

在线凝胶渗透色谱-气质联用法测定腌制鱼中7种 N-亚硝胺类化合物的一测多评研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 201, doi. 10.3969/j.issn.1000-9973.2025.01.030

By:

雷军;
胡悦

Publication type:

Article

利用¹H NMR测定姜中姜辣素与姜黄素.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 193, doi. 10.3969/j.issn.1000-9973.2025.01.029

By:

张皓然;
张琴;
文丽琼;
零莉;
胡俊杰;
岑仕宇;
王勤志;
陈德慰

Publication type:

Article

不同烹调方式对南美白对虾营养价值及感官评价的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 189, doi. 10.3969/j.issn.1000-9973.2025.01.028

By:

田欢;
张雯

Publication type:

Article

鱼香鱿鱼卷预调理食品的研发.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 182, doi. 10.3969/j.issn.1000-9973.2025.01.027

By:

黄韬睿;
王莹;
江祖彬;
王小平;
王鑫

Publication type:

Article

混合菌发酵番茄辣椒酱工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 176, doi. 10.3969/j.issn.1000-9973.2025.01.026

By:

李芯;
李淑婷;
李阳光;
李志萌;
董智涵;
范志华;
王步江

Publication type:

Article

川式羊肉肉燕的制作工艺优化及品质分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 168, doi. 10.3969/j.issn.1000-9973.2025.01.025

By:

张文韬;
沈亮;
伍一有;
刘达玉;
李雪;
黄旭;
谭武德;
李翔

Publication type:

Article

猪骨高汤熬制工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 163, doi. 10.3969/j.issn.1000-9973.2025.01.024

By:

赵雨琳;
温颖颖;
温雪瓶;
李仲玄;
李丽;
仉福娇;
吉莉莉;
刘军

Publication type:

Article

响应面法优化鲢鱼鱼糕工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 153, doi. 10.3969/j.issn.1000-9973.2025.01.023

By:

韩冰;
徐英楠;
韩雪;
李圣威;
张萌;
遇世友;
张根生

Publication type:

Article

花骨鱼鱼露快速发酵工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 147, doi. 10.3969/j.issn.1000-9973.2025.01.022

By:

马昊鑫;
彭海川;
王澳冬;
周娇;
董莉;
李清;
张崟

Publication type:

Article

基于模糊数学感官评价法优化黄精益智仁固体饮料的配方工艺.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 141, doi. 10.3969/j.issn.1000-9973.2025.01.021

By:

张瑞博;
闫小娟;
张海悦

Publication type:

Article

德昂酸茶乳酸菌发酵饮料的工艺优化及品质分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 135, doi. 10.3969/j.issn.1000-9973.2025.01.020

By:

朱绍先;
侯艳;
刘娅;
卢凤美;
杨卫星;
李国友;
肖蓉

Publication type:

Article

红枣多糖的提取工艺优化及其压片糖果的制备.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 127, doi. 10.3969/j.issn.1000-9973.2025.01.019

By:

唐远萍;
谢艾迪;
赵怡;
高娟娟;
王祯;
于春凯;
郑尹林;
韩海霞

Publication type:

Article

正交试验设计结合 CRITIC、熵权-TOPSIS法研究复配精油对泡菜发酵过程中品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 120, doi. 10.3969/j.issn.1000-9973.2025.01.018

By:

吴昕怡;
朱志妍;
田浩;
李雪瑞;
牛之瑞;
王瀚墨;
刘秀嶶

Publication type:

Article

羟丙基二淀粉磷酸酯对南湾鳙鱼丸品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 115, doi. 10.3969/j.issn.1000-9973.2025.01.017

By:

夏南;
刘晓媛;
常梦婷

Publication type:

Article

基于超声处理和漆酶原位催化二聚的阿魏酸-淀粉复合物的制备及理化特性研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 107, doi. 10.3969/j.issn.1000-9973.2025.01.016

By:

葛怿泽;
辛嘉英;
孙立瑞;
刘思淼;
锁博海;
宋增武;
夏春谷

Publication type:

Article

青城山老腊肉溶酪大球菌的筛选及其对腊肉品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 99, doi. 10.3969/j.issn.1000-9973.2025.01.015

By:

赵志平;
莫晓琴;
张钰麟;
王心怡;
贾效函;
陈泓帆;
刘达玉;
聂鑫

Publication type:

Article

酱卤鸭头真空低温卤制工艺优化及其品质评价.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 92, doi. 10.3969/j.issn.1000-9973.2025.01.014

By:

刘瑶;
王宏勋;
易阳;
胥伟;
丹郡

Publication type:

Article

基于变异系数法评价不同干燥温度辣椒的品质差异.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 85, doi. 10.3969/j.issn.1000-9973.2025.01.013

By:

汪世杰;
王洪旭;
阿米拉·阿依塔洪;
刘雨彤;
杨芳;
黄文书

Publication type:

Article

低温真空长时煮制时间对猪肉肌原纤维蛋白结构和特性的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 78, doi. 10.3969/j.issn.1000-9973.2025.01.012

By:

杜汶清;
张佳敏;
刘琰艳;
唐丽;
白婷;
任春平;
吉莉莉

Publication type:

Article

天然着色剂与抗氧化剂对<sup>60</sup>Co-γ 射线辐照辣椒红油的协同护色作用研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 68, doi. 10.3969/j.issn.1000-9973.2025.01.011

By:

周新雨;
王子欢;
杨小平;
王志新;
贾利蓉;
段飞霞

Publication type:

Article

不同动物油脂酶解法制备及其品质对比分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 28, doi. 10.3969/j.issn.1000-9973.2025.01.005

By:

孙龙珠;
郭玉杰;
李娟;
张春晖;
曹克涛

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性风味物质的关系.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 51, doi. 10.3969/j.issn.1000-9973.2025.01.009

By:

刘志胜;
李新阳;
鲁珏;
户彦冰;
鲍世迪;
李志航;
王田心

Publication type:

Article

不同加工工艺对预制川菜麻辣牛肉贮藏期间风味特性的影响研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 46, doi. 10.3969/j.issn.1000-9973.2025.01.008

By:

刘琰艳;
文瑜;
白婷;
廖晶;
王卫;
张佳敏;
杨开洪;
张吉祥

Publication type:

Article

魔芋胶提高挤压山药淀粉中抗性淀粉含量的工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 41, doi. 10.3969/j.issn.1000-9973.2025.01.007

By:

郝梦爽;
冀晓龙;
史苗苗;
闫溢哲

Publication type:

Article

不同加工方式对苦荞麦片理化性质以及感官风味的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 35, doi. 10.3969/j.issn.1000-9973.2025.01.006

By:

张玲;
程哲;
胡俊君;
李云龙

Publication type:

Article

混菌发酵腐乳前酵工艺优化及其质构分析.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 61, doi. 10.3969/j.issn.1000-9973.2025.01.010

By:

刘贝宁;
张宸瑞;
田娟;
刘秦明;
皮雨冉;
胡永金

Publication type:

Article

热风及微波组合热风干燥对小麦胚芽品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 21, doi. 10.3969/j.issn.1000-9973.2025.01.004

By:

钟杨;
张歌兴;
张方芹;
林舒婷;
王梅;
张新振;
孙玥;
梁进;
李雪玲

Publication type:

Article

不同冷却方式对冷吃兔品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 15, doi. 10.3969/j.issn.1000-9973.2025.01.003

By:

何映;
袁先铃;
汪创;
余依帆

Publication type:

Article

苦荞和燕麦同步熟化工艺及抗氧化活性研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 10, doi. 10.3969/j.issn.1000-9973.2025.01.002

By:

梁月光;
郭恬静;
程雪玲;
陈琼玲;
顾丰颖;
陈振家;
李泽珍;
王愈

Publication type:

Article

纯植物基核桃发酵乳菌种筛选及发酵工艺优化研究.

Published in:

China Condiment, 2025, v. 50, n. 1, p. 1, doi. 10.3969/j.issn.1000-9973.2025.01.001

By:

郑靖川;
杨瑞娟;
林星弥;
沈钊宇;
田洋

Publication type:

Article