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Food Science of Animal Products最新文献

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Effect on characterization of microbial community and sensory based on Staphylococcus simulans ZF4 and Lactobacillus plantarum SJ4 as starter in fermented pork loin 模拟葡萄球菌ZF4和植物乳杆菌SJ4发酵剂对发酵猪腰肉微生物群落和感官特性的影响
Food Science of Animal Products Pub Date : 2023-05-01 DOI: 10.26599/fsap.2023.9240015
Zhiqing Tian, Jie Zhou, Qiujin Zhu
{"title":"Effect on characterization of microbial community and sensory based on \u0000 Staphylococcus simulans ZF4 and \u0000 Lactobacillus \u0000 plantarum SJ4 as starter in fermented pork loin","authors":"Zhiqing Tian, Jie Zhou, Qiujin Zhu","doi":"10.26599/fsap.2023.9240015","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240015","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125373743","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
Association of polymorphisms in IGF2, CLU and STAT5A genes with milk production characteristics in Chinese Holstein cattle 中国荷斯坦牛IGF2、CLU和STAT5A基因多态性与产奶量特性的关系
Food Science of Animal Products Pub Date : 2023-04-01 DOI: 10.26599/fsap.2023.9240011
Shangchen Fu, T. Ku, Linqiang Li, Yufang Liu, Yongfeng Liu
{"title":"Association of polymorphisms in \u0000 IGF2, \u0000 CLU and \u0000 STAT5A genes with milk production characteristics in Chinese Holstein cattle","authors":"Shangchen Fu, T. Ku, Linqiang Li, Yufang Liu, Yongfeng Liu","doi":"10.26599/fsap.2023.9240011","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240011","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"15 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126894169","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
Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat NaCl对鸡肉脂质氧化及内源性促氧化剂/抗氧化剂的影响
Food Science of Animal Products Pub Date : 2023-04-01 DOI: 10.26599/fsap.2023.9240010
Muhan Zhang, Jingjing Ma, Jiaolong Li, H. Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu
{"title":"Influence of NaCl on lipid oxidation and endogenous pro-oxidants/antioxidants in chicken meat","authors":"Muhan Zhang, Jingjing Ma, Jiaolong Li, H. Bian, Zheng Yan, Daoying Wang, Weimin Xu, Yanan Zhao, Lizhi Shu","doi":"10.26599/fsap.2023.9240010","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240010","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125874271","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
Color stability of dried pork meat slices containing bamboo leaf extract and L-cysteine under drying temperature variation 竹叶提取物和l -半胱氨酸肉片在干燥温度变化下的颜色稳定性
Food Science of Animal Products Pub Date : 2023-04-01 DOI: 10.26599/fsap.2023.9240009
Jun Chen, Qi Luo, Yu Zhou, Tingting Xie, Qianhui Gu, Jingzhi Pan, Cong‐gui Chen
{"title":"Color stability of dried pork meat slices containing bamboo leaf extract and \u0000 L-cysteine under drying temperature variation","authors":"Jun Chen, Qi Luo, Yu Zhou, Tingting Xie, Qianhui Gu, Jingzhi Pan, Cong‐gui Chen","doi":"10.26599/fsap.2023.9240009","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240009","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"87 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133177470","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
Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish ( Procambarus clarkii) muscle under cold stress 结合转录组学和蛋白质组学，揭示了克氏原螯虾(Procambarus clarkii)肌肉对冷胁迫的响应机制
Food Science of Animal Products Pub Date : 2023-03-01 DOI: 10.26599/fsap.2023.9240007
{"title":"Integrating transcriptomic and proteomics revealed the response mechanism of red swamp crayfish (\u0000 Procambarus clarkii) muscle under cold stress","authors":"","doi":"10.26599/fsap.2023.9240007","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240007","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116401574","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
Edible insects and their potential anti-obesity effects: a review 食用昆虫及其潜在的抗肥胖作用:综述
Food Science of Animal Products Pub Date : 2023-03-01 DOI: 10.26599/fsap.2023.9240008
{"title":"Edible insects and their potential anti-obesity effects: a review","authors":"","doi":"10.26599/fsap.2023.9240008","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240008","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121371847","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: 1
Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review 乳清蛋白溶液在UHT加工和储存过程中理化、风味和稳定性的变化:综述
Food Science of Animal Products Pub Date : 2023-03-01 DOI: 10.26599/fsap.2023.9240006
Yang Zheng
{"title":"Changes in the physiochemical, flavor and stability of whey protein solutions during UHT processing and storage: a review","authors":"Yang Zheng","doi":"10.26599/fsap.2023.9240006","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240006","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128023447","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: 2
The generation and application of antioxidant peptides derived from meat protein: a review 从肉类蛋白中提取的抗氧化肽的制备及其应用综述
Food Science of Animal Products Pub Date : 2023-02-01 DOI: 10.26599/fsap.2023.9240005
Zongshuai Zhu, Jing Yang, Tianran Huang, Anthony Pius Bassey, Ming Huang, Jichao Huang
{"title":"The generation and application of antioxidant peptides derived from meat protein: a review","authors":"Zongshuai Zhu, Jing Yang, Tianran Huang, Anthony Pius Bassey, Ming Huang, Jichao Huang","doi":"10.26599/fsap.2023.9240005","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240005","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130415685","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: 1
Quality deterioration of Litopenaeus vannamei associated with protein changes during partial freezing storage 凡纳滨对虾部分冷冻贮藏期间蛋白质变化与品质劣化有关
Food Science of Animal Products Pub Date : 2023-02-01 DOI: 10.26599/fsap.2023.9240002
Kangting Sun, Chuang Pan, Shengjun Chen, Feiyan Tao, Shucheng Liu, Y. Zhao, Chunsheng Li, Di Wang
{"title":"Quality deterioration of \u0000 Litopenaeus vannamei associated with protein changes during partial freezing storage","authors":"Kangting Sun, Chuang Pan, Shengjun Chen, Feiyan Tao, Shucheng Liu, Y. Zhao, Chunsheng Li, Di Wang","doi":"10.26599/fsap.2023.9240002","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240002","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"221 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115742069","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: 1
Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble Auricularia auricular polysaccharides 生物聚合物比例和pH值对分离乳清蛋白与可溶性木耳多糖复合物形成的影响
Food Science of Animal Products Pub Date : 2023-02-01 DOI: 10.26599/fsap.2023.9240004
Xiuliang Li, Yang Su, Xiao-Ying Han, Q. Yan, Qingshen Sun
{"title":"Effects of biopolymer ratio and pH value on the complex formation between whey protein isolates and soluble\u0000 Auricularia auricular polysaccharides","authors":"Xiuliang Li, Yang Su, Xiao-Ying Han, Q. Yan, Qingshen Sun","doi":"10.26599/fsap.2023.9240004","DOIUrl":"https://doi.org/10.26599/fsap.2023.9240004","url":null,"abstract":"","PeriodicalId":331875,"journal":{"name":"Food Science of Animal Products","volume":"16 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126683491","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: 1
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