淡豆豉優(yōu)勢菌株的鑒定及其對大豆蛋白質(zhì)的分解作用
Identification of Predominant Strains from Dandouchi and Their Effects on Decomposition of Soybean Protein
白腐菌Pleurotus eryngii-Co007產(chǎn)木質(zhì)素降解酶條件的優(yōu)化
Optimization of the Conditions for Ligninolytic enzymes production from White Rot Fungi Pleurotus eryngii-Co007
噴霧干燥法制備可控釋微膠囊及其釋放性能研究
The Microcapsules Prepared by Spray-drying with Controlled Release Characteristics and Their Simulated Release in vitro
不同壁材濃度的復(fù)合凝聚桔油微膠囊在制備過程中的形態(tài)變化研究
Morphology Changes of Coacervate Orange Oil Microcapsules with Different Concentration of the Wall Material
乳源血管緊張素轉(zhuǎn)移酶抑制肽在乳酸乳球菌中的表達(dá)
Expression Milk-derived Angiotensin-I Converting Enzyme Inhibitory Peptides in Lactococcus lactis
超高壓處理對黃酒陳化的影響
Effects of UHP on Chinese Rice Wine maturation
低產(chǎn)乙醇啤酒酵母菌株A12的選育及中試
Screening of Low Acetic Acid Brewer’s Yeast Strain A12 and Its Pilot Fermentation
脂肪酶非水相催化合成植物甾醇酯
Bio-synthesis of Phytosterol Laurate in Non-aqueous Phase Reaction
13-氫過氧化-順9，反-11-十八碳二烯酸氧化修飾對大豆蛋白凝膠性質(zhì)的影響
Effects of Oxidative Modification by 13-Hydroperoxy-9Z,11E-octadecadienoic Acid on the Gel Properties of Soy Protein
鹽誘導(dǎo)大豆蛋白攔住對乳酸菌的抗酸保護(hù)作用
Protective Effects of Salt-induced Soy Protein Cold-set Gels on Lactic Acid Bacteria in Acin Environment
殼聚糖、溶菌酶和牛至油對大豆分離蛋白膜抑菌效果的影響
Effects of Chitosan,Lysozyme and Oregano Oil on Antimicrobial Activity of Soy Protein Isolate Film
啤酒酵母抽提物制備非肉源肉香型熱反應(yīng)香精及模糊數(shù)學(xué)評價*
Preparation of Non-meat Sources Meaty Flavor Essence from Yeast Extract by Maillard Reaction and Fuzzy Evaluation
果糖月桂酸單酯的分離純化及其表面性質(zhì)研究
Effect of Ultra-high Pressure Processing on Properties of Plastic Packaging Films
蕨根淀粉顆粒特性與糊化特性
Granule Characteristics and Pasting Properties of Fern-root Starch
以紅曲霉酯化酶催化合成乳酸乙酯的研究
Study on Catalytic Synthesis of Ethyl Lactate by esterases by Monascus
擠壓吹塑法制備淀粉基可食膜及性能表征
The Preparation and Characterization of an Edible Film Using Extrusion Blow Molding
添加劑對成曲酶活和醬油質(zhì)量的影響
The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce
蘋果膳食纖維中半纖維素A的硫酸酯化改性
The Study of Sulfation Modification of Hemicellulose A Extracted from Apple Pomace
雙醛氧化纖維素固定化β-半乳糖苷酶的研究
Immobilization of β-galactosidase on Dialdehyde Oxycellulose
酶促奶油水解制備天然奶味香精的研究
Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor
玉米皮水解液生產(chǎn)單細(xì)胞蛋白與L-阿拉伯糖
Study on Producing SCP and Arabinose by Using Corn Husk
異型乳酸菌兩種常用鑒定方法的比較*
The Comparative Studies Between Two Common Tests for Detecting the Heterofermentative Lactic Acid Bacteria
雙孢菇微波膨化工藝優(yōu)化研究
Study on Optimization of Microwave Agaricus bisporus Puffings
糜米低醇飲料的研制
Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage
牛蒡花生軟罐頭加工工藝的研究
Study on Processing Technology of Arctium lappa L and Peanut Retort Pouch
菊糖果糖轉(zhuǎn)移本科的研究進(jìn)展
Research Advances on Inulin Furctotransferase
膳食纖維分析方法研究進(jìn)展
Progress in Advanced Analysis Methods of Dietary Fiber
葡萄籽提取物作為肉制品保鮮劑研究進(jìn)展
Research Progress of Grape Seed Extracts application in Meat Product Preservation
利用1H-NMR技術(shù)建立植物蛋白飲料品質(zhì)監(jiān)控系統(tǒng)
Application of 1H-NMR in Vegetable Protein Beverage
牛乳中鈣的測定條件優(yōu)化及形態(tài)分析
Optimization of Calcium determination in Milk and Calcium Formation Analysis
高膠質(zhì)食品中合成色素檢測方法的改進(jìn)
Improvement on the Determination of Synthetic Pigments from High Gelatine Foodstuff by UPLC
比色法快速測定小麥及其麥芽中的阿魏酸
Rapid Determination of Ferulic Aciol in Wheats and Malts by Colorimetry
腐生葡萄球菌CGMCC 3475對發(fā)酵里脊豬肉脂質(zhì)分解氧化及風(fēng)味特性的影響
Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Oork Loin Ham During Fermenting
傳統(tǒng)中式香腸成熟過程中生物胺的生物控制
The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage
滾揉時間和食鹽濃度對雞肉調(diào)理制品的保水性及鹽溶性蛋白質(zhì)溶出量的影響
Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
冷鮮雞胸肉主要腐敗菌的分離及低溫貯藏對其貨架期的影響
Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures
蛹擬青霉發(fā)酵菌絲體對青腳土雜肉雞屠宰性能和肌肉品質(zhì)的影響
The Effect of Submerged Fermentation mycelium of Paecilomyces Militaris on Carcass Performance and Muscle Quality of Broiler
粉被瑪利亞霉中天然色素的高速逆流色譜法分離制備及質(zhì)譜分析
Natural Pigments of Mariannaea puinosa Preparation with High-Speed Counter-Current Chromatography and Analysis with ESI-MS
秋橄欖果實中番茄紅素有機(jī)溶劑萃取工藝及其穩(wěn)定性研究
Study of the Organic Solvent Extraction of Lycopene from Autumn Olives and Lycopene Stability
雙水相法萃取生姜蛋白酶體系的建立
Establishment of Aqueous two-phase Extraction System for Ginger Protease
提取酵母細(xì)胞壁中β-D-葡聚糖的新方法
A new method for extraction of β-D-glucan from yeast cell walls
金針菇提取物的提取工藝優(yōu)化及其抗氧化性能研究
Optimization of Extraction of Antioxidants from Enokitake and Study of Its Antioxidant Properties
表面活性劑-微波輔助提取香椿黃酮
Study on the Extraction of Toona sinensis with Surfactant and Microwave Assistance
1- MCP處理對磨盤柿減壓貯藏品質(zhì)及生理變化的影響
Effects of 1-MCPTreatment on Storage and Physiological of Mopan Persimmons druing Hypobaric Storage
海藻酸鈉復(fù)合涂膜對鮮切胡蘿卜白變的影響
Effects of Alginate Complex Coating on White Blush of Fresh-cut Carrot
上海青在真空預(yù)冷過程中的凍傷研究
The Damage Mechanism of Shanghaiqing in the Vacuum Pre-cooling Process
條斑紫菜蛋白酶解物降血壓活性研究
Study on Antihypertensive activity of Bioactive Oligopeptide from Porphyra yezoensis proteins
傳統(tǒng)中式香腸成熟過程中生物胺生物控制的研究
LC-MS/MS法測定E.coli胞內(nèi)24種代謝物的研究
Research on determination of 24 intracellular metabolites in E.coli by LC-MS/MS
牛乳的過氧化物酶處理與凝固型酸奶品質(zhì)變化
Treatment of bovine milk by horseradish peroxidase and its impact on the quality of set-yoghurt
同時蒸餾萃取法分析四種臺式烏龍茶香氣成分
Analysis of Aroma Compounds on Four Taiwan Oolong Teas by Simultaneous Distillation Extraction
萌發(fā)糙米中多酚物質(zhì)超聲提取工藝的優(yōu)化
Optimization of Ultrasonic Extraction of Polyphenol in Pre-germinated Brown Rice by Response Surface Analysis
紅外光譜技術(shù)在地理標(biāo)志食品檢驗中的應(yīng)用
Application of the Infrared Spectroscopy Technique in Geographical Indication Food Inspection