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传统发酵肉制品中乳酸菌的筛选及其在萨拉米中的初步应用 传统发酵肉制品中乳酸菌的筛选及其在萨拉米中的初步应用
现代食品科技 Pub Date : 2023-10-08 DOI: 10.13982/j.mfst.1673-9078.2024.1.0181
王淳玉 | 徐宝才 | 杨柳 | 孙芸
{"title":"传统发酵肉制品中乳酸菌的筛选及其在萨拉米中的初步应用","authors":"王淳玉 | 徐宝才 | 杨柳 | 孙芸","doi":"10.13982/j.mfst.1673-9078.2024.1.0181","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.0181","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032472","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
解冻方式对冷冻鱼丸理化与质构性质的影响 解冻方式对冷冻鱼丸理化与质构性质的影响
现代食品科技 Pub Date : 2023-10-08 DOI: 10.13982/j.mfst.1673-9078.2024.1.1410
盛倩茹 | 王娟
{"title":"解冻方式对冷冻鱼丸理化与质构性质的影响","authors":"盛倩茹 | 王娟","doi":"10.13982/j.mfst.1673-9078.2024.1.1410","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.1410","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-10-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032471","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
大豆-坚果奶酪类似物的制备及其性质研究 大豆-坚果奶酪类似物的制备及其性质研究
现代食品科技 Pub Date : 2023-09-27 DOI: 10.13982/j.mfst.1673-9078.2024.4.0430
陈斗艺 | 邱晓敏 | 林美云 | 郑倩望 | 叶志伟 | 郭丽琼 | 林俊芳 | 邹苑
{"title":"大豆-坚果奶酪类似物的制备及其性质研究","authors":"陈斗艺 | 邱晓敏 | 林美云 | 郑倩望 | 叶志伟 | 郭丽琼 | 林俊芳 | 邹苑","doi":"10.13982/j.mfst.1673-9078.2024.4.0430","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.4.0430","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-27","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032464","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
基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用 基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用
现代食品科技 Pub Date : 2023-09-19 DOI: 10.13982/j.mfst.1673-9078.2023.11.1556
焦文娟 | 黄华丹 | 叶铠雯 | 刘琳 | 费永涛 | 张业辉 | 赵甜甜 | 刘伟峰 | 陈帅 | 周芳 | 张友胜
{"title":"基于没食子酸-花色苷指示膜的制备及其在基围虾鲜度指示中的应用","authors":"焦文娟 | 黄华丹 | 叶铠雯 | 刘琳 | 费永涛 | 张业辉 | 赵甜甜 | 刘伟峰 | 陈帅 | 周芳 | 张友胜","doi":"10.13982/j.mfst.1673-9078.2023.11.1556","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1556","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026622","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
不同热处理下橡子淀粉理化性质和体外消化性分析 不同热处理下橡子淀粉理化性质和体外消化性分析
现代食品科技 Pub Date : 2023-09-19 DOI: 10.13982/j.mfst.1673-9078.2023.11.0006
邹浩峰 | 黄师荣 | 蔡芳 | 施建斌 | 蔡沙 | 隋勇 | 熊添 | 梅新
{"title":"不同热处理下橡子淀粉理化性质和体外消化性分析","authors":"邹浩峰 | 黄师荣 | 蔡芳 | 施建斌 | 蔡沙 | 隋勇 | 熊添 | 梅新","doi":"10.13982/j.mfst.1673-9078.2023.11.0006","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.0006","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026621","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
丝状自组装蛋白支架介导的双酶级联催化体系构建促进D-塔格糖合成 丝状自组装蛋白支架介导的双酶级联催化体系构建促进D-塔格糖合成
现代食品科技 Pub Date : 2023-09-19 DOI: 10.13982/j.mfst.1673-9078.2023.11.1590
李英 | 刘伟 | 朱丽英 | 周治 | 江凌
{"title":"丝状自组装蛋白支架介导的双酶级联催化体系构建促进D-塔格糖合成","authors":"李英 | 刘伟 | 朱丽英 | 周治 | 江凌","doi":"10.13982/j.mfst.1673-9078.2023.11.1590","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1590","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026620","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
不同物理方式辅助处理对青梅盐胚脱盐效果和品质的影响 不同物理方式辅助处理对青梅盐胚脱盐效果和品质的影响
现代食品科技 Pub Date : 2023-09-18 DOI: 10.13982/j.mfst.1673-9078.2023.11.1500
卜智斌 | 彭健 | 禹淞文 | 陈秋鹏 | 余元善 | 徐玉娟 | 邹波
{"title":"不同物理方式辅助处理对青梅盐胚脱盐效果和品质的影响","authors":"卜智斌 | 彭健 | 禹淞文 | 陈秋鹏 | 余元善 | 徐玉娟 | 邹波","doi":"10.13982/j.mfst.1673-9078.2023.11.1500","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1500","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026619","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
纳米花固定化葡萄糖异构酶的制备及性能分析 纳米花固定化葡萄糖异构酶的制备及性能分析
现代食品科技 Pub Date : 2023-09-12 DOI: 10.13982/j.mfst.1673-9078.2023.11.1561
王世杰 | 崔诗琦 | 姜晓冬 | 王红英 | 钱斯日古楞
{"title":"纳米花固定化葡萄糖异构酶的制备及性能分析","authors":"王世杰 | 崔诗琦 | 姜晓冬 | 王红英 | 钱斯日古楞","doi":"10.13982/j.mfst.1673-9078.2023.11.1561","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2023.11.1561","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-09-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026615","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
没食子酸对植物乳杆菌Lactobacillus plantarum的抑制和促进生长 没食子酸对植物乳杆菌Lactobacillus plantarum的抑制和促进生长
现代食品科技 Pub Date : 2023-08-03 DOI: 10.13982/j.mfst.1673-9078.2024.1.0164
刘欣宁 | 卢云浩 | 何强
{"title":"没食子酸对植物乳杆菌Lactobacillus plantarum的抑制和促进生长","authors":"刘欣宁 | 卢云浩 | 何强","doi":"10.13982/j.mfst.1673-9078.2024.1.0164","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.1.0164","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-08-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032390","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
外源GABA联合超声处理发芽绿豆淀粉的结构特性及血糖指标变化 外源GABA联合超声处理发芽绿豆淀粉的结构特性及血糖指标变化
现代食品科技 Pub Date : 2023-06-09 DOI: 10.13982/j.mfst.1673-9078.2024.2.0334
路乐乐 | 刘莹 | 徐海军 | 李晓强 | 隋春光 | 李晓红 | 王立东
{"title":"外源GABA联合超声处理发芽绿豆淀粉的结构特性及血糖指标变化","authors":"路乐乐 | 刘莹 | 徐海军 | 李晓强 | 隋春光 | 李晓红 | 王立东","doi":"10.13982/j.mfst.1673-9078.2024.2.0334","DOIUrl":"https://doi.org/10.13982/j.mfst.1673-9078.2024.2.0334","url":null,"abstract":"","PeriodicalId":18719,"journal":{"name":"现代食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-06-09","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032325","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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