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固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性 固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性
食品与发酵工业 Pub Date : 2023-06-14 DOI: 10.13995/j.cnki.11-1802/ts.035769
杨壮 | 刘怡琳 | 李隆熙 | 刘菡 | 刘旭 | 马艳莉 | 王颉
{"title":"固态发酵制备黄精多糖的工艺优化、理化特性及抗氧化活性","authors":"杨壮 | 刘怡琳 | 李隆熙 | 刘菡 | 刘旭 | 马艳莉 | 王颉","doi":"10.13995/j.cnki.11-1802/ts.035769","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035769","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032340","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析 黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析
食品与发酵工业 Pub Date : 2023-06-12 DOI: 10.13995/j.cnki.11-1802/ts.035287
郑发英 | 曾姗姗 | 刘思曼 | 赵梓娴 | 许青莲 | 邢亚阁 | 陈剑雄 | 张萍
{"title":"黑苦荞淀粉与普通荞麦淀粉理化和结构性质的比较分析","authors":"郑发英 | 曾姗姗 | 刘思曼 | 赵梓娴 | 许青莲 | 邢亚阁 | 陈剑雄 | 张萍","doi":"10.13995/j.cnki.11-1802/ts.035287","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035287","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032338","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
银耳多糖对麦醇溶蛋白纳米体系的影响及复合物的特性研究 银耳多糖对麦醇溶蛋白纳米体系的影响及复合物的特性研究
食品与发酵工业 Pub Date : 2023-06-12 DOI: 10.13995/j.cnki.11-1802/ts.035712
李娜 | 黄霁雯 | 雷敏 | 张朝燕
{"title":"银耳多糖对麦醇溶蛋白纳米体系的影响及复合物的特性研究","authors":"李娜 | 黄霁雯 | 雷敏 | 张朝燕","doi":"10.13995/j.cnki.11-1802/ts.035712","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035712","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032337","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
桑黄游离酚提取物体外降尿酸活性研究 桑黄游离酚提取物体外降尿酸活性研究
食品与发酵工业 Pub Date : 2023-06-12 DOI: 10.13995/j.cnki.11-1802/ts.034869
赵克芳 | 肖阳 | 邢东旭 | 黎尔纳 | 杨琼 | 邹宇晓 | 庞道睿 | 廖森泰
{"title":"桑黄游离酚提取物体外降尿酸活性研究","authors":"赵克芳 | 肖阳 | 邢东旭 | 黎尔纳 | 杨琼 | 邹宇晓 | 庞道睿 | 廖森泰","doi":"10.13995/j.cnki.11-1802/ts.034869","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.034869","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032336","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
乳酸菌发酵西兰花的代谢组学分析及其对萝卜硫素含量的影响 乳酸菌发酵西兰花的代谢组学分析及其对萝卜硫素含量的影响
食品与发酵工业 Pub Date : 2023-06-09 DOI: 10.13995/j.cnki.11-1802/ts.035783
侯菲翔 | 蔡燕雪 | 肖珊 | 王波 | 陈璇 | 王际辉
{"title":"乳酸菌发酵西兰花的代谢组学分析及其对萝卜硫素含量的影响","authors":"侯菲翔 | 蔡燕雪 | 肖珊 | 王波 | 陈璇 | 王际辉","doi":"10.13995/j.cnki.11-1802/ts.035783","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035783","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032333","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
黑曲霉耐热型葡聚糖酶纤维素结合结构域的替换与融合体酶性质 黑曲霉耐热型葡聚糖酶纤维素结合结构域的替换与融合体酶性质
食品与发酵工业 Pub Date : 2023-06-08 DOI: 10.13995/j.cnki.11-1802/ts.035557
单逸蓝 | 杨梦莲 | 赵琳 | 沈微 | 杨海泉 | 夏媛媛 | 陈献忠
{"title":"黑曲霉耐热型葡聚糖酶纤维素结合结构域的替换与融合体酶性质","authors":"单逸蓝 | 杨梦莲 | 赵琳 | 沈微 | 杨海泉 | 夏媛媛 | 陈献忠","doi":"10.13995/j.cnki.11-1802/ts.035557","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035557","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032332","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
铁观音中降解β-胡萝卜素菌株的筛选及其陈香提升应用 铁观音中降解β-胡萝卜素菌株的筛选及其陈香提升应用
食品与发酵工业 Pub Date : 2023-06-08 DOI: 10.13995/j.cnki.11-1802/ts.035607
杨小雪 | 彭政 | 蒋心怡 | 陈成聪 | 蔡宗敏 | 陈晓兰 | 张娟
{"title":"铁观音中降解β-胡萝卜素菌株的筛选及其陈香提升应用","authors":"杨小雪 | 彭政 | 蒋心怡 | 陈成聪 | 蔡宗敏 | 陈晓兰 | 张娟","doi":"10.13995/j.cnki.11-1802/ts.035607","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035607","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032324","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
基于品质改良液处理的鳙鱼片不同温度冻藏特性研究 基于品质改良液处理的鳙鱼片不同温度冻藏特性研究
食品与发酵工业 Pub Date : 2023-06-08 DOI: 10.13995/j.cnki.11-1802/ts.036234
顾赛麒 | 胡彬超 | 戴王力 | 赵培城 | 丁玉庭
{"title":"基于品质改良液处理的鳙鱼片不同温度冻藏特性研究","authors":"顾赛麒 | 胡彬超 | 戴王力 | 赵培城 | 丁玉庭","doi":"10.13995/j.cnki.11-1802/ts.036234","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.036234","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027247","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究 刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究
食品与发酵工业 Pub Date : 2023-06-08 DOI: 10.13995/j.cnki.11-1802/ts.035798
郭银萍 | 刘含 | 穆兴燕 | 李桂丹 | 刘晓燕
{"title":"刺梨果渣阿拉伯木聚糖对α-淀粉酶的抑制及其酵解特征研究","authors":"郭银萍 | 刘含 | 穆兴燕 | 李桂丹 | 刘晓燕","doi":"10.13995/j.cnki.11-1802/ts.035798","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035798","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032331","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
冻融改性纳米SiO2-POHS复合膜对牛肉冷藏保鲜效果的影响 冻融改性纳米SiO2-POHS复合膜对牛肉冷藏保鲜效果的影响
食品与发酵工业 Pub Date : 2023-06-07 DOI: 10.13995/j.cnki.11-1802/ts.035327
孙保龙 | 赵喜亚 | 于鸿伟 | 张玉斌
{"title":"冻融改性纳米SiO2-POHS复合膜对牛肉冷藏保鲜效果的影响","authors":"孙保龙 | 赵喜亚 | 于鸿伟 | 张玉斌","doi":"10.13995/j.cnki.11-1802/ts.035327","DOIUrl":"https://doi.org/10.13995/j.cnki.11-1802/ts.035327","url":null,"abstract":"","PeriodicalId":12139,"journal":{"name":"食品与发酵工业","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-06-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032330","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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