Works matching IS 10009973 AND DT 2025 AND VI 50 AND IP 3

Results: 36

发酵豆制品中功能性成分的抗氧化活性研究进展.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 234, doi. 10.3969/j.issn.1000-9973.2025.03.036

By:

孙秀宇;
杨杨;
马春敏;
艾连中;
王玉鑫;
张慧敏;
林枫翔;
张修军;
张娜

Publication type:

Article

植物基脂肪替代物在肉制品中的研究及应用进展.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 227, doi. 10.3969/j.issn.1000-9973.2025.03.035

By:

周天硕;
陶思琪;
胡迎春;
鲍伟;
韩齐;
李艳青

Publication type:

Article

基于小角 X 射线散射技术测定淀粉结构研究进展.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 223, doi. 10.3969/j.issn.1000-9973.2025.03.034

By:

石长波;
徐朔;
凌衍东;
杨江江;
金美琳;
赵钜阳

Publication type:

Article

红曲菌固态发酵技术优化与应用.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 219, doi. 10.3969/j.issn.1000-9973.2025.03.033

By:

陈阳;
杨雅静;
宋来生;
洪厚胜

Publication type:

Article

豌豆蛋白-黄原胶高内相乳液的制备及性质研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 212, doi. 10.3969/j.issn.1000-9973.2025.03.032

By:

吴淑清;
茹佳怡;
蒋晓航;
别雨桐;
苏忠军;
李博胜;
王博颖;
王顺余

Publication type:

Article

响应面法优化桑葚果渣花青素提取工艺及成分分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 206, doi. 10.3969/j.issn.1000-9973.2025.03.031

By:

林颖;
赵书田;
熊灵;
丁波;
邓照;
吴浪;
张文学

Publication type:

Article

掌状红皮藻糖脂的提取工艺及保鲜作用的初步研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 198, doi. 10.3969/j.issn.1000-9973.2025.03.030

By:

穆杨;
李慧;
张弘知;
王思宇;
浦孟宣;
马骁;
韦欣;
孙颖颖

Publication type:

Article

广州酸菜中乳酸菌的分离鉴定及发酵特性分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 192, doi. 10.3969/j.issn.1000-9973.2025.03.029

By:

生书晶;
余婷婷;
孙婷琪;
陈海峰;
甘苑莹;
鲍珺;
冯丽娜

Publication type:

Article

基于电子鼻和 GC-MS 技术对红酸汤特征香气成分的研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 184, doi. 10.3969/j.issn.1000-9973.2025.03.028

By:

林莉;
董玮;
严红光;
袁玮

Publication type:

Article

固相萃取-高效液相色谱法测定红枣制品中环磷酸腺苷.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 178, doi. 10.3969/j.issn.1000-9973.2025.03.027

By:

成璐瑶;
董朔;
张磊;
高文涛;
李景明;
李建贵;
马丽艳

Publication type:

Article

牛肉脯加工工艺优化及其加工成本总结与分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 173, doi. 10.3969/j.issn.1000-9973.2025.03.026

By:

邵瑞花

Publication type:

Article

基于响应面法优化紫苏籽肽提取工艺及其生物活性研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 168, doi. 10.3969/j.issn.1000-9973.2025.03.025

By:

张千;
马崎闰

Publication type:

Article

多指标综合评分法结合响应面试验优化冷吃牛肉配方研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 159, doi. 10.3969/j.issn.1000-9973.2025.03.024

By:

黄开正;
冯明会;
冯飞;
欧阳灿;
童光森;
辛松林;
杨爽;
易宇文

Publication type:

Article

芥菜发酵工艺及生产过程参数控制研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 155, doi. 10.3969/j.issn.1000-9973.2025.03.023

By:

马彩兰;
陈占伟

Publication type:

Article

玉米麸皮膳食纤维复合酶法改性工艺优化.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 149, doi. 10.3969/j.issn.1000-9973.2025.03.022

By:

田英华;
陈美方;
杨嘉琪;
郭宏文;
李冲;
詹欣洁;
杨系玲

Publication type:

Article

响应面优化红米冻干粥的加工工艺研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 142, doi. 10.3969/j.issn.1000-9973.2025.03.021

By:

李双芳;
林智;
张如春;
夏琳;
张乐乐;
刘生杰

Publication type:

Article

萝卜干香菇辣酱货架期模型的建立.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 136, doi. 10.3969/j.issn.1000-9973.2025.03.020

By:

陈刘胤;
张馨月;
赵凇民;
崔方超;
俞张富;
沈荣虎;
李颖畅

Publication type:

Article

脱腥条斑紫菜粉的研制.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 129, doi. 10.3969/j.issn.1000-9973.2025.03.019

By:

高子鑫;
王炤方;
杨金玉;
马勇;
唐子深;
杨柳莺;
盘赛昆

Publication type:

Article

液压冷榨大豆饼粕蛋白提取工艺优化及其应用现状分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 125, doi. 10.3969/j.issn.1000-9973.2025.03.018

By:

蒋林斌;
黄广君

Publication type:

Article

酸菜中一株产气芽孢杆菌的分离鉴定及耐受性研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 120, doi. 10.3969/j.issn.1000-9973.2025.03.017

By:

刘力;
金怀慷;
孔磊;
韦劲欢;
杨灿;
高惠芳

Publication type:

Article

儿茶素对大豆拉丝蛋白素干贝贮藏品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 115, doi. 10.3969/j.issn.1000-9973.2025.03.016

By:

袁惠萍;
赵钜阳;
崔建涛;
谢亚敏;
杜正光

Publication type:

Article

双重乳状液对低脂猪肉糜盐溶蛋白凝胶稳定性及介观力的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 108, doi. 10.3969/j.issn.1000-9973.2025.03.015

By:

高雪琴;
常晗笑;
冯春梅;
付丽;
庄军辉

Publication type:

Article

基于电子鼻和气相色谱-离子迁移谱分析 <sup>60</sup>Co-γ 对冷吃兔 VOCs 的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 98, doi. 10.3969/j.issn.1000-9973.2025.03.014

By:

童光森;
杨葵;
李想;
昝博文;
黄开正;
陈韬;
高原菊;
伟雯婷;
易宇文

Publication type:

Article

不同乳酸菌抑制酸菜腐败菌———库德里阿兹威毕赤酵母的研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 90, doi. 10.3969/j.issn.1000-9973.2025.03.013

By:

陀小莉;
马晔;
代志鹏;
赵凯;
范洪臣

Publication type:

Article

壳聚糖-籼米淀粉基风味微胶囊的制备及结构表征.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 84, doi. 10.3969/j.issn.1000-9973.2025.03.012

By:

胡欣月;
董武恒;
黄永春;
唐湘毅;
张昆明

Publication type:

Article

基于模糊数学感官评价-TOPSIS 法的花生粕发酵乳优良乳酸菌筛选.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 76, doi. 10.3969/j.issn.1000-9973.2025.03.011

By:

陆开祥;
陈中爱;
刘丽静;
薛桥丽;
胡永金

Publication type:

Article

添加大蒜汁对酸菜发酵亚硝酸盐控制机理的探讨.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 68, doi. 10.3969/j.issn.1000-9973.2025.03.010

By:

吴家明;
于爽;
迟雪梅;
孙全敏;
陈文丽;
赵露;
迟乃玉;
张庆芳

Publication type:

Article

包装方式对鲜湿豆丝贮藏品质的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 60, doi. 10.3969/j.issn.1000-9973.2025.03.009

By:

曹杨;
徐梦雪;
徐平;
沈章妍;
陈磊

Publication type:

Article

咖啡叶中多酚的提取及抗氧化活性.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 54, doi. 10.3969/j.issn.1000-9973.2025.03.008

By:

沈晓静;
雷秋琳;
袁彪;
郭毅;
李颖;
曾意胜;
彭彬涛;
姜薇薇

Publication type:

Article

三种脱腥方法对大豆分离蛋白酶解物风味和抗氧化特性影响研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 47, doi. 10.3969/j.issn.1000-9973.2025.03.007

By:

王家栋;
王珂;
李宇文;
廖永红

Publication type:

Article

干型紫米酒的降糖酵母优选及挥发性风味分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 38, doi. 10.3969/j.issn.1000-9973.2025.03.006

By:

李慧玲;
董烁坤;
张许诺;
王可儿;
郑经绍;
黄苇

Publication type:

Article

复合蛋白对鳕鱼鱼糜凝胶特性研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 32, doi. 10.3969/j.issn.1000-9973.2025.03.005

By:

钟毅;
王得发;
许思杰;
陈汉翔;
刘星源;
陈丽

Publication type:

Article

基于非靶向代谢组学揭示酸茶水提物对广式香肠抗氧化活性的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 23, doi. 10.3969/j.issn.1000-9973.2025.03.004

By:

李国友;
肖蓉;
黄元相;
杨卫星;
朱绍先;
侯艳

Publication type:

Article

淀粉、胶体、乳化剂对紫米方便米线品质改善作用分析.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 14, doi. 10.3969/j.issn.1000-9973.2025.03.003

By:

姚艺深;
朱利昀;
林佳纯;
刘燕卿;
王葆煊;
陈佩;
黄苇

Publication type:

Article

蒜香生蚝粉加工工艺优化及营养成分研究.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 9, doi. 10.3969/j.issn.1000-9973.2025.03.002

By:

芦祥志;
狄泓祯;
熊鋆佳;
姬颢宁;
刘荔;
冯广鑫;
曾名湧

Publication type:

Article

低温熟成工艺对豆腐品质及安全性的影响.

Published in:

China Condiment, 2025, v. 50, n. 3, p. 1, doi. 10.3969/j.issn.1000-9973.2025.03.001

By:

华晓晗;
KANG Chang Soo;
杜镇雨;
LEESangYun;
贾鑫;
陈晶瑜;
殷丽君

Publication type:

Article