Works in Science & Technology of Food Industry, 2024, Vol 45, Issue 10

Results: 46

壳寡糖的制备、纯化及应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 412, doi. 10.13386/j.issn1002-0306.2023070123

By:

郭汉忠;
李永莎;
李永成;
夏光华;
张雪莹

Publication type:

Article

豆浆豆腥味形成机理及其去除方法的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 401, doi. 10.13386/j.issn1002-0306.2023070088

By:

杨杨;
葛爱媛;
任丽琨;
李璐璐;
马春敏;
边鑫;
舒淑琴;
张娜

Publication type:

Article

虾青素口服纳米制剂的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 395, doi. 10.13386/j.issn1002-0306.2023070028

By:

仲晨;
刘梅;
高焱;
徐科凤;
王颖

Publication type:

Article

非淀粉多糖对淀粉特性影响的研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 386, doi. 10.13386/j.issn1002-0306.2023070025

By:

陈林林;
郝熙;
李昕彤;
王玲;
宋佳琪;
张海鹏;
张娜

Publication type:

Article

微生物合成2′-岩藻糖基乳糖和3-岩藻糖基乳糖的代谢工程策略研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 376, doi. 10.13386/j.issn1002-0306.2023060216

By:

李邓斌;
魏超;
张媛;
张根林;
王小艳

Publication type:

Article

大豆及其制品质量安全风险及控制措施研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 364, doi. 10.13386/j.issn1002-0306.2023060187

By:

杨怡中;
陈悦;
张雨晨;
范盈盈;
何伟忠;
沈琦;
王艳;
王成;
刘峰娟

Publication type:

Article

刺激响应型玉米醇溶蛋白基纳米颗粒的制备及其应用研究进展.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 353, doi. 10.13386/j.issn1002-0306.2023060111

By:

王伟;
崔妍;
郑明珠;
刘美宏;
刘回民

Publication type:

Article

基于Citespace 的光动力杀菌技术研究进展可视化分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 335, doi. 10.13386/j.issn1002-0306.2023010162

By:

施源;
李璟;
胡嘉淼;
林少玲

Publication type:

Article

白术多糖通过花生四烯酸代谢通路缓解环磷酰胺诱导的小鼠肾损伤.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 325, doi. 10.13386/j.issn1002-0306.2023070030

By:

李冰心;
龚淑影;
许丹宁;
李婉雁;
曹楠;
付新亮;
江丹莉;
洪龙胜;
余梓榆;
白帅飞;
田允波

Publication type:

Article

乳酸菌素对幽门螺杆菌感染性胃炎小鼠炎症和肠道菌群的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 316, doi. 10.13386/j.issn1002-0306.2023070029

By:

程小英;
詹扬;
周衍安;
张静文;
李颖萌;
刘文君

Publication type:

Article

大理漾泡、紫皮核桃仁营养成分及风味物质的比较分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 308, doi. 10.13386/j.issn1002-0306.2023050320

By:

刘艳;
陶亮;
顾凡;
代佳和;
田洋

Publication type:

Article

人参与蒲公英根配伍对大鼠"上火"症状的调节作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 300, doi. 10.13386/j.issn1002-0306.2023050182

By:

王佳男;
王慧敏;
章宝栗;
崔福顺;
朴春香;
李官浩;
李红梅;
崔明勋

Publication type:

Article

嘧菌酯与甲基硫菌灵在荔枝采后贮藏保鲜中的应用及膳食暴露评估.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 292, doi. 10.13386/j.issn1002-0306.2023070072

By:

肖璐;
李晓琴;
唐雪妹;
朱富伟;
王刚;
刘帅;
江薰垣;
邓义才;
万凯

Publication type:

Article

基于高光谱成像技术的山楂产地判别研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 282, doi. 10.13386/j.issn1002-0306.2023090074

By:

刘子健;
顾佳盛;
周聪;
王游游;
杨健;
黄俊;
王宏鹏;
白瑞斌

Publication type:

Article

基于HS-SPME-GC-MS 对不同等级双井绿茶香气物质的研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 273, doi. 10.13386/j.issn1002-0306.2023070242

By:

赵志强;
陈罗君;
饶雨;
徐璐;
饶军;
雷志勇;
张丽;
高银祥

Publication type:

Article

不同烹饪方式对草鱼肉挥发性风味成分的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 263, doi. 10.13386/j.issn1002-0306.2023070063

By:

张璇;
莫皓然;
赵会;
李鑫;
何雨;
黄名正;
唐维媛

Publication type:

Article

基于银纳米三角片蚀刻机制区分不同产地浓香型白酒.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 254, doi. 10.13386/j.issn1002-0306.2023070018

By:

贾俊杰;
张宿义;
许涛;
马龙;
黄张君;
王松涛;
佘远斌

Publication type:

Article

不同烘焙程度'春闺'闽北乌龙茶风味品质分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 242, doi. 10.13386/j.issn1002-0306.2023060190

By:

占鑫怡;
欧晓西;
张雯萍;
周晶晶;
黄慧清;
赵梦莹;
李鑫磊;
孙云

Publication type:

Article

抑霉唑、咪鲜胺及其代谢物在荔枝贮藏保鲜中的残留动态及安全评价.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 234, doi. 10.13386/j.issn1002-0306.2023080056

By:

吴静娜;
韦璐阳;
邓有展;
时鹏涛;
李今朝;
杨秀娟

Publication type:

Article

响应面法和人工神经网络对亚临界CO<sub>2</sub> 萃取红花籽油的建模与优化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 225, doi. 10.13386/j.issn1002-0306.2023070185

By:

刘国祎;
郭建章;
陈星;
王威强

Publication type:

Article

酶解法制备阿胶蛋白肽工艺条件优化及抗氧化活性分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 217, doi. 10.13386/j.issn1002-0306.2023070183

By:

梁荣;
徐乐;
樊琛;
曹乐乐;
郭兴峰

Publication type:

Article

超声辅助提取油莎豆油的工艺优化及品质分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 207, doi. 10.13386/j.issn1002-0306.2023070077

By:

权煜;
刘学强;
赵丹丹;
饶欢;
吴彤娇;
郝建雄

Publication type:

Article

螺旋藻多酚复合纳米微胶囊的制备与稳定性分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 198, doi. 10.13386/j.issn1002-0306.2023070075

By:

钟秋帆;
李崴;
孙玮鸿;
李方巍;
曾名湧

Publication type:

Article

仿刺参不同部位ACE 抑制活性分析及活性肽制备工艺优化.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 187, doi. 10.13386/j.issn1002-0306.2023070015

By:

王扬铎;
苏永昌;
王晓燕;
施文正;
刘智禹

Publication type:

Article

Plackett-Burman 试验结合Box-Behnken 响应面法优化琯溪蜜柚海绵层水溶性抗氧化膳食纤维猪肉丸加工配方

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 176, doi. 10.13386/j.issn1002-0306.2023060181

By:

薛山;
赵昕源;
胡潘虹

Publication type:

Article

螺旋藻肽亚铁螯合物的制备及结构表征.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 165, doi. 10.13386/j.issn1002-0306.2023060103

By:

张雨;
李崴;
王丽娟;
李方巍;
曾名湧

Publication type:

Article

小麦B 淀粉一步酶解产糖优化及酒精发酵.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 158, doi. 10.13386/j.issn1002-0306.2023060010

By:

张晶晶;
陈家新;
冯军伟;
胡景婷;
马欣荣;
张楠;
解心月;
刘娜;
王心;
惠明

Publication type:

Article

共表达分子伴侣蛋白提高III 型普鲁兰水解酶在短小芽孢杆菌中的分泌表达及发酵优化

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 149, doi. 10.13386/j.issn1002-0306.2023080133

By:

曾静;
郭建军;
王通;
袁林

Publication type:

Article

乳酸菌与酵母菌联合发酵对芥菜理化性质及保藏期品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 141, doi. 10.13386/j.issn1002-0306.2023070065

By:

唐蓉;
陈骏飞;
杨海泉;
杨峻松;
周于莹;
刘毕琴;
史巧;
李宏

Publication type:

Article

海洋来源低温果胶酶产生菌筛选、鉴定与酶学性质研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 133, doi. 10.13386/j.issn1002-0306.2023060215

By:

赵子琪;
刘烨瑀;
于爽;
迟雪梅;
金书寒;
陈立功;
张庆芳;
王晓辉

Publication type:

Article

两种甲醇脱氢酶在食甲基杆菌甲醇代谢中的作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 126, doi. 10.13386/j.issn1002-0306.2023060130

By:

郭雅卿;
王东澍;
朱力;
张惟材;
刘颖;
王恒樑

Publication type:

Article

铜绿假单胞菌Gxun-2 产铁载体发酵条件优化及其抑菌效果.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 118, doi. 10.13386/j.issn1002-0306.2023060087

By:

李枢妍;
何艳丽;
宋超东;
黄夏至;
陆君铭;
李时勇;
张红岩;
申乃坤;
姜明国

Publication type:

Article

蒸汽爆破对不同品种米糠可溶性膳食纤维结构及特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 110, doi. 10.13386/j.issn1002-0306.2023110126

By:

李素芬;
田心怡

Publication type:

Article

添加武夷岩茶对米粉丝品质、体外消化特性和抗氧化活性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 101, doi. 10.13386/j.issn1002-0306.2023080113

By:

黄菊青;
李伟斌;
王琦;
官雪芳;
林斌

Publication type:

Article

酪蛋白磷酸肽-钙螯合物的分级、表征及持钙特性.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 93, doi. 10.13386/j.issn1002-0306.2023070209

By:

刘卫震;
王冠华;
袁延佩;
伍昌军;
贾永秀;
隋文杰

Publication type:

Article

石榴粉与茶多酚替代部分亚硝酸盐对菊粉火腿肠品质的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 84, doi. 10.13386/j.issn1002-0306.2023070208

By:

冯晓慧;
申智宇;
薛晓凌;
吕慧;
毕海丹

Publication type:

Article

玉米淀粉-卵白蛋白复合物替代小麦粉对纸杯蛋糕品质和消化特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 77, doi. 10.13386/j.issn1002-0306.2023070048

By:

洪玉珠;
张佳乐;
张龙鑫;
周彬;
胡冰;
褚上

Publication type:

Article

苦杏仁抑菌肽的筛选富集及结构鉴定.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 66, doi. 10.13386/j.issn1002-0306.2023070042

By:

张涛;
马杰;
年国芳;
周芷夷;
张婷;
周建中

Publication type:

Article

不同干燥方式对低盐腌制鲍鱼复水及品质特性的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 57, doi. 10.13386/j.issn1002-0306.2023060303

By:

王舒娴;
杜瀚;
林端权;
翁凌;
曹敏杰;
孙乐常

Publication type:

Article

低温浸渍工艺对沃柑果酒的品质影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 49, doi. 10.13386/j.issn1002-0306.2023060230

By:

郑琬麒;
肖雄峻;
曾春莉;
姚诗雨;
侯长军;
马懿

Publication type:

Article

车前子壳粉-秘鲁鱿鱼鱼糜复合凝胶仿制面条的品质特性.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 40, doi. 10.13386/j.issn1002-0306.2023060227

By:

杨菁;
励建荣;
李学鹏;
仪淑敏;
孟玉琼;
马睿;
密更

Publication type:

Article

切片厚度和热风温度对沙果切片干制特性、物化性质及抗氧化成分的影响

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 32, doi. 10.13386/j.issn1002-0306.2023060179

By:

姜宁宁;
马继洋;
张健;
张爱军;
沈兆花;
刘军;
张洋;
杜国军;
王存堂

Publication type:

Article

煮制压力和保压时间对鸡肉肌原纤维蛋白结构的影响.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 25, doi. 10.13386/j.issn1002-0306.2023050136

By:

何珊;
王昱苏;
张硕;
金嫘;
查恩辉

Publication type:

Article

亚临界水萃取薄荷黄酮工艺优化及神经保护活性研究.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 17, doi. 10.13386/j.issn1002-0306.2023100088

By:

张晴晴;
张梦娇;
马翊铭;
蔡学一

Publication type:

Article

香菇糖蛋白对大鼠铅中毒的改善作用.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 8, doi. 10.13386/j.issn1002-0306.2023100048

By:

弥春霞;
何钰;
黄晓铭;
马传贵;
黄训文;
徐晓玲;
赵爽

Publication type:

Article

黍稷麸皮多糖分离纯化、结构表征及抑菌活性分析.

Published in:

Science & Technology of Food Industry, 2024, v. 45, n. 10, p. 1, doi. 10.13386/j.issn1002-0306.2023090118

By:

陈燕云;
平华;
高媛;
杜远芳;
刘静;
张丽珍

Publication type:

Article