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山苍子精油/壳聚糖涂膜保鲜对黄颡鱼贮藏品质的影响 山苍子精油/壳聚糖涂膜保鲜对黄颡鱼贮藏品质的影响
食品科技 Pub Date : 2024-03-20 DOI: 10.13684/j.cnki.spkj.2024.03.012
邓雅心 | 胡广地 | 孙翰昌 | 游玉明 | 吴泳江 | 胡慧蝶
{"title":"山苍子精油/壳聚糖涂膜保鲜对黄颡鱼贮藏品质的影响","authors":"邓雅心 | 胡广地 | 孙翰昌 | 游玉明 | 吴泳江 | 胡慧蝶","doi":"10.13684/j.cnki.spkj.2024.03.012","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.03.012","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033016","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
低酒度紫薯米酒加工工艺优化及品质分析 低酒度紫薯米酒加工工艺优化及品质分析
食品科技 Pub Date : 2024-03-20 DOI: 10.13684/j.cnki.spkj.2024.03.014
廖敏 | 熊富强 | 丁巧巧 | 袁梦宁
{"title":"低酒度紫薯米酒加工工艺优化及品质分析","authors":"廖敏 | 熊富强 | 丁巧巧 | 袁梦宁","doi":"10.13684/j.cnki.spkj.2024.03.014","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.03.014","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142033015","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
青稞木糖醇酥性饼干研制及其血糖生成指数评价 青稞木糖醇酥性饼干研制及其血糖生成指数评价
食品科技 Pub Date : 2024-01-20 DOI: 10.13684/j.cnki.spkj.2024.01.018
王育红 | 郑帅帅 | 潘治利 | 蔡星寒 | 张晓宇
{"title":"青稞木糖醇酥性饼干研制及其血糖生成指数评价","authors":"王育红 | 郑帅帅 | 潘治利 | 蔡星寒 | 张晓宇","doi":"10.13684/j.cnki.spkj.2024.01.018","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.01.018","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032718","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
酶解苹果渣制备低聚木糖的工艺优化 酶解苹果渣制备低聚木糖的工艺优化
食品科技 Pub Date : 2024-01-20 DOI: 10.13684/j.cnki.spkj.2024.01.035
戴沙 | 陈雪峰 | 蔡露阳 | 陈梦音 | 李艾莲
{"title":"酶解苹果渣制备低聚木糖的工艺优化","authors":"戴沙 | 陈雪峰 | 蔡露阳 | 陈梦音 | 李艾莲","doi":"10.13684/j.cnki.spkj.2024.01.035","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.01.035","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032719","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
食品中维生素K1、甲萘醌-4和甲萘醌-7的测定 食品中维生素K1、甲萘醌-4和甲萘醌-7的测定
食品科技 Pub Date : 2024-01-20 DOI: 10.13684/j.cnki.spkj.2024.01.034
贾永娟 | 刘杏立 | 刘春冉 | 赵金宝 | 倪君君
{"title":"食品中维生素K1、甲萘醌-4和甲萘醌-7的测定","authors":"贾永娟 | 刘杏立 | 刘春冉 | 赵金宝 | 倪君君","doi":"10.13684/j.cnki.spkj.2024.01.034","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.01.034","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032721","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
朝鲜淫羊藿多糖复合酶提工艺优化及抗氧化活性研究 朝鲜淫羊藿多糖复合酶提工艺优化及抗氧化活性研究
食品科技 Pub Date : 2024-01-20 DOI: 10.13684/j.cnki.spkj.2024.01.047
殷澳 | 张涵 | 侯相竹 | 张会佳 | 徐多多 | 高阳
{"title":"朝鲜淫羊藿多糖复合酶提工艺优化及抗氧化活性研究","authors":"殷澳 | 张涵 | 侯相竹 | 张会佳 | 徐多多 | 高阳","doi":"10.13684/j.cnki.spkj.2024.01.047","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.01.047","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032724","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
响应面法优化提取珍珠花抗氧化总黄酮及其成分分析 响应面法优化提取珍珠花抗氧化总黄酮及其成分分析
食品科技 Pub Date : 2024-01-20 DOI: 10.13684/j.cnki.spkj.2024.01.044
韩和璧 | 杨博航 | 曾勇 | 么亚妹 | 王文蜀
{"title":"响应面法优化提取珍珠花抗氧化总黄酮及其成分分析","authors":"韩和璧 | 杨博航 | 曾勇 | 么亚妹 | 王文蜀","doi":"10.13684/j.cnki.spkj.2024.01.044","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2024.01.044","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142032720","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
体外模拟消化对薏米燕麦粥生物活性物质组成及抗氧化活性的影响 体外模拟消化对薏米燕麦粥生物活性物质组成及抗氧化活性的影响
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.021
李晋 | 段佩玲 | 陈彬
{"title":"体外模拟消化对薏米燕麦粥生物活性物质组成及抗氧化活性的影响","authors":"李晋 | 段佩玲 | 陈彬","doi":"10.13684/j.cnki.spkj.2023.12.021","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.021","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026813","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
灵芝航天诱变菌株的活性成分含量与体外抗氧化活性评价 灵芝航天诱变菌株的活性成分含量与体外抗氧化活性评价
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.002
薛建邦 | 莫转林 | 莫美华
{"title":"灵芝航天诱变菌株的活性成分含量与体外抗氧化活性评价","authors":"薛建邦 | 莫转林 | 莫美华","doi":"10.13684/j.cnki.spkj.2023.12.002","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.002","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026808","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
酶解工艺及山药多糖对板栗汁稳定性及营养成分释放的影响 酶解工艺及山药多糖对板栗汁稳定性及营养成分释放的影响
食品科技 Pub Date : 2023-12-20 DOI: 10.13684/j.cnki.spkj.2023.12.027
李坤 | 孙鹤 | 邢淑婕 | 杨丰冰 | 张弘 | 吴奎 | 李春生 | 张雯雯
{"title":"酶解工艺及山药多糖对板栗汁稳定性及营养成分释放的影响","authors":"李坤 | 孙鹤 | 邢淑婕 | 杨丰冰 | 张弘 | 吴奎 | 李春生 | 张雯雯","doi":"10.13684/j.cnki.spkj.2023.12.027","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.12.027","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026811","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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