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鲜食玉米酚类化合物含量及体外功能活性研究 鲜食玉米酚类化合物含量及体外功能活性研究
食品科技 Pub Date : 2023-04-20 DOI: 10.13684/j.cnki.spkj.2023.04.027
田晓闽 | 陈利容 | 孙琳琳 | 王兴亚 | 郭玉秋 | 龚魁杰 | 刘开昌 | 张恩盈
{"title":"鲜食玉米酚类化合物含量及体外功能活性研究","authors":"田晓闽 | 陈利容 | 孙琳琳 | 王兴亚 | 郭玉秋 | 龚魁杰 | 刘开昌 | 张恩盈","doi":"10.13684/j.cnki.spkj.2023.04.027","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.04.027","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027005","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
不同品种甘薯生全粉对面条品质的影响 不同品种甘薯生全粉对面条品质的影响
食品科技 Pub Date : 2023-04-20 DOI: 10.13684/j.cnki.spkj.2023.04.015
熊添 | 刘书锐 | 隋勇 | 蔡芳 | 施建斌 | 蔡沙 | 梅新 | 周德顺
{"title":"不同品种甘薯生全粉对面条品质的影响","authors":"熊添 | 刘书锐 | 隋勇 | 蔡芳 | 施建斌 | 蔡沙 | 梅新 | 周德顺","doi":"10.13684/j.cnki.spkj.2023.04.015","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.04.015","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027002","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
纤维素酶处理改善糙米米线食用品质的研究 纤维素酶处理改善糙米米线食用品质的研究
食品科技 Pub Date : 2023-04-20 DOI: 10.13684/j.cnki.spkj.2023.04.019
陈款 | 周游 | 庄坤 | 丁文平 | 吕庆云 | 高红波 | 莫守生 | 刘娥
{"title":"纤维素酶处理改善糙米米线食用品质的研究","authors":"陈款 | 周游 | 庄坤 | 丁文平 | 吕庆云 | 高红波 | 莫守生 | 刘娥","doi":"10.13684/j.cnki.spkj.2023.04.019","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.04.019","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027003","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
不同预处理对紫薯酒品质的影响研究 不同预处理对紫薯酒品质的影响研究
食品科技 Pub Date : 2023-04-20 DOI: 10.13684/j.cnki.spkj.2023.04.005
李俊杰 | 王磊 | 王锐 | 张帮磊 | 陈屏昭 | 姜首材 | 李浪
{"title":"不同预处理对紫薯酒品质的影响研究","authors":"李俊杰 | 王磊 | 王锐 | 张帮磊 | 陈屏昭 | 姜首材 | 李浪","doi":"10.13684/j.cnki.spkj.2023.04.005","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.04.005","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026999","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
聚葡萄糖对罗非鱼鱼糜凝胶特性及蛋白结构的影响 聚葡萄糖对罗非鱼鱼糜凝胶特性及蛋白结构的影响
食品科技 Pub Date : 2023-04-20 DOI: 10.13684/j.cnki.spkj.2023.04.011
杭瑜瑜 | 于淑池 | 商文慧 | 齐丹
{"title":"聚葡萄糖对罗非鱼鱼糜凝胶特性及蛋白结构的影响","authors":"杭瑜瑜 | 于淑池 | 商文慧 | 齐丹","doi":"10.13684/j.cnki.spkj.2023.04.011","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.04.011","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-04-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142027001","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
桃金娘添加方式对啤酒理化性质、香气成分和感官的影响 桃金娘添加方式对啤酒理化性质、香气成分和感官的影响
食品科技 Pub Date : 2023-03-20 DOI: 10.13684/j.cnki.spkj.2023.03.010
黄杰 | 孙钦菊 | 郑博强 | 杜丽娟 | 韦璐 | 高肖竹
{"title":"桃金娘添加方式对啤酒理化性质、香气成分和感官的影响","authors":"黄杰 | 孙钦菊 | 郑博强 | 杜丽娟 | 韦璐 | 高肖竹","doi":"10.13684/j.cnki.spkj.2023.03.010","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.03.010","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026531","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
羊血亚铁血红素的酶法制备及抗氧化活性研究 羊血亚铁血红素的酶法制备及抗氧化活性研究
食品科技 Pub Date : 2023-03-20 DOI: 10.13684/j.cnki.spkj.2023.03.023
韩晴 | 王维婷 | 王守经 | 柳尧波 | 杜鹏飞 | 温蕾 | 江利华 | 马艳丽
{"title":"羊血亚铁血红素的酶法制备及抗氧化活性研究","authors":"韩晴 | 王维婷 | 王守经 | 柳尧波 | 杜鹏飞 | 温蕾 | 江利华 | 马艳丽","doi":"10.13684/j.cnki.spkj.2023.03.023","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.03.023","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026532","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
南极磷虾磷脂微胶囊制备工艺优化及表征 南极磷虾磷脂微胶囊制备工艺优化及表征
食品科技 Pub Date : 2023-03-20 DOI: 10.13684/j.cnki.spkj.2023.03.040
刘艳 | 韩玉谦 | 刘尊英 | 马磊
{"title":"南极磷虾磷脂微胶囊制备工艺优化及表征","authors":"刘艳 | 韩玉谦 | 刘尊英 | 马磊","doi":"10.13684/j.cnki.spkj.2023.03.040","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.03.040","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026535","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
基于原花青素-溶菌酶复合保鲜剂对南湾鳙鱼鱼糜贮藏特性分析 基于原花青素-溶菌酶复合保鲜剂对南湾鳙鱼鱼糜贮藏特性分析
食品科技 Pub Date : 2023-03-20 DOI: 10.13684/j.cnki.spkj.2023.03.017
周枫 | 曹蒙 | 任梦茹 | 靳羽慧 | 龚守富 | 李建芳
{"title":"基于原花青素-溶菌酶复合保鲜剂对南湾鳙鱼鱼糜贮藏特性分析","authors":"周枫 | 曹蒙 | 任梦茹 | 靳羽慧 | 龚守富 | 李建芳","doi":"10.13684/j.cnki.spkj.2023.03.017","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.03.017","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026533","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
酶法制备刺参内脏ACE抑制肽的工艺优化及产物鉴定 酶法制备刺参内脏ACE抑制肽的工艺优化及产物鉴定
食品科技 Pub Date : 2023-03-20 DOI: 10.13684/j.cnki.spkj.2023.03.045
杨林彤 | 姜雨辰 | 周建华 | 焦绪栋
{"title":"酶法制备刺参内脏ACE抑制肽的工艺优化及产物鉴定","authors":"杨林彤 | 姜雨辰 | 周建华 | 焦绪栋","doi":"10.13684/j.cnki.spkj.2023.03.045","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.03.045","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2023-03-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026537","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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