氮源及其補(bǔ)加策略對(duì)L-纈氨酸發(fā)酵的影響
溶氧調(diào)控策略對(duì)Alcaligenes sp. NX-3產(chǎn)威蘭膠發(fā)酵過程的影響
Effect of Dissolved Oxygen Control Strategies on Welan Gum Fermentation by Alcaligenes sp. NX-3
琥珀酸發(fā)酵過程中的產(chǎn)物抑制特征及樹脂吸附原位分離的研究
The Study on the Characteristic of Product Inhibition and the In Situ Product Removal Using Resin Adsorption in Succinic Acid Fermentation Process
雙有機(jī)溶劑中黑曲霉脂肪酶催化阿魏酸酯化反應(yīng)的研究*
Esterification of Ferulic Acid by Aspergillus niger Lipase Catalysis in Binary Organic Solvents System
一株產(chǎn)植酸酶酵母菌株的分類鑒定與誘變育種
Identification and Mutation of the Phytase-producing Yeast
毛霉AS3.2778脯氨酸氨肽酶的部分純化及性質(zhì)研究
Partial Purification and Properties of One Prolyl-aminopeptidase from Mucor AS3.2778
三種氨基酸添加下酶法修飾酪蛋白水解物的ACE抑制活性
The ACE-inhibitory Activity in vitro of Aasein Hydrolysates Subjected to Enzymatic Modification in the Presence of Three Extrinsic Amino Acids
糖基化反應(yīng)對(duì)花生分離蛋白乳化性的影響
Effects of Glycation Reaction on the Emulsifying Properties of Peanut Protein Isolate
高溫變性豆粕酶改性過程中蛋白質(zhì)結(jié)構(gòu)變化的研究
Effect of Enzymic Modification Treatment on Structural Characteristics of Commercial Highly Denatured Defatted Soy Flakes
西米交聯(lián)淀粉理化性質(zhì)研究
Physico-chemical Characteristics of the Crosslinking Sago Starch
三相臥螺法生產(chǎn)小麥淀粉的副產(chǎn)物－輕相液中淀粉的理化功能特性分析
The Analysis of Physiochemical Properties of the Starch in the byproduct light phase in Wheat Starch Processing by Decanter Centrifuge
氧氣對(duì)茶多酚化學(xué)氧化合成茶黃素的影響初探
The impact of Oxygen on Theaflavin Synthesis by chemical oxidation of Tea Polyphenol
多酚對(duì)楊梅花色苷的輔色作用及穩(wěn)定性研究 *
Study on Copigmentation and Color Stability of Polyphenol on Myrica Rubra Sieb.et Zucc Anthocyanins
發(fā)芽燕麥的不同溶劑提取液的抗氧化活性比較*
Comparison of Antioxidant Activity for Different Solvents Extracts from Germinated Oat
不同品種柑橘皮中黃酮化合物含量及抗氧化性分析
Study on the Flavonoids and their Antioxidant Activities in Citrus Peel of Different Varieties
白皮杉醇的合成及抗氧化活性研究
Synthesis and Antioxidant Activity of Piceatannol
不同脫乙酰度蠶蛹?xì)ぞ厶且志阅艿谋容^研究
Comparetive Study on Antimicrobial Activities of Different Deacetylated Degree Chitosan from Silkworm Chrysalis
富硒花生中硒的主要賦存形態(tài)及其抗氧化性的研究
The Main forms of Selenium in Selenium-enriched Peanuts and Their Antioxidant Activity
娃娃菜農(nóng)殘消降組合技術(shù)及對(duì)品質(zhì)的影響研究
Study on the Combination Degradation of Pesticides Residual and Evaluation of the Quality Variation in Baby Cabbage
芭蕉芋糖漿發(fā)酵生產(chǎn)丁二酸培養(yǎng)基的優(yōu)化
Optimization of Fermenation Medium for Succinic Acid Production using Canna edulis ker Syrup
釀酒酵母CWY132發(fā)酵罐小試生產(chǎn)2-苯乙醇的研究
Studies on the biotransformation processes for 2-phenylethanol production by Saccharomyces cerevisiae CWY132 in small fermentor test
應(yīng)用膜分離技術(shù)改進(jìn)泰樂菌素提取工藝
Membrane Separation Technique Applied to Improving Extraction Technology of Tylosin
木薯渣分批補(bǔ)料酶水解及酒精發(fā)酵的研究
Investigation on the Fed-batch Hydrolysis of Cassava pulp by Multi-enzyme and Ethanol Fermentation by Saccharomyces cerevisiae
L-鳥氨酸補(bǔ)料分批發(fā)酵的研究
Studies on Feed Batch Fermentation of L-ornithine
產(chǎn)瓊膠酶菌株NBRC102603發(fā)酵條件優(yōu)化及酶的分離純化
Conditions for Enzyme Production and Purification of Agarase Produced by Agarivorans albus NBRC102603
乳酸菌發(fā)酵對(duì)草魚肉理化特性和蛋白質(zhì)降解變化的影響
The Effect of Lactic Acid Bacteria on Physicochemical Properties and Proteolytic
Changes in Fermented Grass Carp
利用鳙魚酶解液制備肉味香精及其香氣成分分析
Preparation of Meat Essence Using the Hydrolysate of Aristichthys Nobilis and
Analysis of Volatile Flavor Compounds
胡蘿卜渣微晶纖維素制備的研究
Preparation of Microcrystalline Cellulose from Carrot Residue
壓熱法制備綠豆抗性淀粉工藝優(yōu)化
Optimization of Autoclave Processing Technology for Preparation of Mung Bean Resistant Starch
不同軟米品系對(duì)方便米飯品質(zhì)影響的研究
Effect of Different Soft Rice on the Quality of Instant Rice
鎖陽螺旋藻營(yíng)養(yǎng)片生產(chǎn)工藝及蛋白質(zhì)營(yíng)養(yǎng)價(jià)值的評(píng)價(jià)研究*
The Production Method and Protein Nutrition Assessment of Cynomorium Spirulina Tablets
啤酒行業(yè)蛋白質(zhì)組學(xué)的研究進(jìn)展
The Proteomics Advance in Beer Industry
功能性低聚糖酶法制備研究進(jìn)展
Recent Progress on Enzyme Preparation of Functional Oligosaccharides
維生素B12檢測(cè)技術(shù)進(jìn)展
Progress on the Determination of Vitamin B12
果蔬可食性涂膜劑結(jié)構(gòu)組分與功能的研究進(jìn)展
Research Progress on Structural Components and Functions of Edible Coatings for Fruits and Vegetables
超高壓技術(shù)在肉制品加工中的應(yīng)用
The Application of High Pressure Processing in Meat Production
動(dòng)物性食品中環(huán)境激素對(duì)人體的影響及其防治
The Effect of Environmental Hormone in Meat on Human Health and Its Prevention and Treatment
我國(guó)主產(chǎn)地柑橘的農(nóng)藥殘留現(xiàn)狀研究
Current Situation of Pesticide Residues in Citrus from China
采用高通量微生物法和HPLC檢測(cè)豬肉中四環(huán)素和磺胺類抗生素殘留
Analysis of Tetracycline and Sulfonamide Antibiotic Residues in Pig Muscle Using Throughout Microbial assay and HPLC
固相微萃取-氣相色譜-質(zhì)譜法分析中高溫大曲發(fā)酵、貯存過程中揮發(fā)性風(fēng)味成分的變化
Changes in Volatile Compounds of Daqu During Fermentation and Storage by Headspace Solid Phase Microextraction Combined with Gas Chromatography-Mass Spectrum
谷物中赭曲霉毒素A化學(xué)發(fā)光酶免疫分析法的建立
Development of Chemiluminescence Enzyme Immunoassay for the Determination of Ochratoxin A in Cereal
高效毛細(xì)管電泳法檢測(cè)桔皮中橙皮苷的含量
Determination of Hesperidin in Citrus Peel by High Performance Capillary Electrophoresis
快速液相色譜—串聯(lián)質(zhì)譜法測(cè)定白砂糖中的丙烯酰胺
Determination of Acrylamide in Sugar by RRLC- MS/MS
前體物含量對(duì)雜環(huán)胺形成影響的研究
Study on Effect of Precursor Composition on the Formation of Heterocyclic Aromatic Amines
基于SVM方法的豬肉新鮮度分類問題研究
Studies on the Classification of Pork Freshness by SVM
氣調(diào)包裝中氣體濃度對(duì)牛肉保鮮的影響研究
Effect of Gas Concentration in Modified Atmosphere Packaging on Fresh Beef
微波輔助提取油橄欖果渣多酚的工藝研究
Microwave Assisted Extraction of Ployphenols from Olive Processing Pomace
褐藻酸鈉不同提取方法的比較及工藝優(yōu)化
Study of Sodium Alginate Extraction and Optimization
超聲提取野菊花黃色素及穩(wěn)定性研究
Ultrasonic Extraction and Stability Research of Flower Pigment from Indian Dendranthema
化學(xué)發(fā)光酶免疫法檢測(cè)玉米中玉米赤霉烯酮
Chemiluminescence Enzyme Immunoassay for the Determination of Zearalenone in Corn
膜種類及前處理方式對(duì)原奶中葡萄球菌腸毒素層析試紙條檢測(cè)的影響
The Influence of Membrane’s Type and the Pretreatment Methods to the Detection of Staphylococcal Enterotoxin A, B and C in Raw Milk by Lateral Flow Test Strips
肉雞屠宰過程中腐敗微生物的污染情況分析
Analysis Microbial Contamination Source of Broiler During Slaughte
殼聚糖山梨酸酯的合成、表征及抑菌活性研究
Synthesis, Characterization and Antimicrobial Activity of Chitosan Sorbate
固相萃取-高效液相色譜法測(cè)定豆腐皮中堿性橙II的含量
Determination of Basic Orange II in Bean Curd Skin by SPE and HPLC
熱敏性果蔬香氣特征及其在加工過程中的變化研究新進(jìn)展
The New Progress of Research on Odor Characteristics of Thermo-Sensitive Fruits and Vegetables and Their Changes During Processing
辛烯基琥珀酸酯抗性淀粉的制備及活性研究
Study on the Preparation and Bioactivity of OSA starch