海洋膠原肽長(zhǎng)期喂養(yǎng)對(duì)SD大鼠自發(fā)腫瘤的抑制作用研究*
The inhibitory effect of long-term feeding with marine collagen peptide on the spontaneous tumor of Sprague-Dawley rat
超高壓處理對(duì)牡蠣超微結(jié)構(gòu)、組分及蛋白質(zhì)變性的影響
Effects of high pressure processing on microstructure, ingredients and protein denature of fresh oyster
pH調(diào)控-熱處理改善大豆蛋白中間組分乳化特性研究
Effect of pH & Heat Treatment on Emulsifying Capacity of Intermediate of Soybean Protein
重組畢赤酵母發(fā)酵產(chǎn)纖維二糖酶的研究
Study on Cellobiase Production by Recombinant Pichia pastoris
氮源對(duì)L-色氨酸發(fā)酵的影響
The Effects of Nitrogen Sources on the Fermentation of L-tryptophan
產(chǎn)γ-氨基丁酸乳酸菌的篩選及發(fā)酵過(guò)程研究
Studies on Screening and Fermentation Process of Lactic Acid Bacteria Producing γ-aminobutyric Acid
果酒酵母對(duì)甘蔗汁的酒精發(fā)酵作用
Alcohol Fermentation from Sugarcane Juice with Fruit Wine Yeast
產(chǎn)殼聚糖酶海洋真菌鑒定、寡營(yíng)養(yǎng)培養(yǎng)基優(yōu)化及廉價(jià)培養(yǎng)基研究
Identification, Optimization of Oligotrophic Medium Fermentation Conditions of Chitosanase-Producing Marine Strain, and Cheap Medium Research
固定化多酚氧化酶填充床反應(yīng)器連續(xù)制備茶黃素的研究
Study on Continuous Preparation of Theaflavins by Immobilized Polyphenol Enzyme in Packed Bed Reactor
混菌發(fā)酵玉米秸稈基質(zhì)蛋白質(zhì)含量及木質(zhì)素酶活性的研究*
Study on the Protein Content and the Activity of Ligninolytic Enzyme System of Corn Straws Substrate Under the Mixed-strain Fermentation
不同貯酒器盛酒瓶及貯存年代的汾酒中金屬元素含量變化
Changs of 24 Kinds of Metal Elements Concentrations in Fen Liquors by Different Storage Containers, Bottles and Durations
豆油和丙氨酸對(duì)利福霉素SV生物合成的影響
Effect of Soybean oil and Alanine Addition on Rifamycin SV Biosynthesis
木聚糖酶熱穩(wěn)定性化學(xué)修飾研究
The Study on Thermostability of Xylanase by Chemical Modification
谷氨酸鈉及I+G的熱殺菌穩(wěn)定性研究
Study on Thermal Sterilization Stability of Monosodium Glutamate and I+G
黃連、連翹對(duì)幾種常見(jiàn)食品污染菌的體外協(xié)同抑菌效果研究
The in vitro Synergy of Coptis chinensis and Forsythia suspensa Against Several Common Microorganisms Causing Food Contamination
大環(huán)糊精制備條件的優(yōu)化
Optimization of the Preparation of LR-CD
鵝骨泥酶解條件優(yōu)化及游離氨基酸組成分析
Optimization of Enzymatic Hydrolysis of Goose Bone Mud and Composition Analysis of Free Amino Acid
一種簡(jiǎn)便易行的幾丁質(zhì)酶純化法
A Simple and Convenient Method in the Process of Chitinase Purification
豆醬微波殺菌工藝的研究
Study on the Microwave Sterilization Technology of Soybean Paste
木糖添加量對(duì)面團(tuán)流變學(xué)特性與面包品質(zhì)的影響
Effects of Xylose content on Rheological Properties of flour Dough and Bread Properties
蘋(píng)果渣膳食纖維面包的研制及其質(zhì)構(gòu)特性的測(cè)定
Development of Apple Pomace Dietary Fiber Bread and Its Texture Determination
普魯蘭短梗霉產(chǎn)脂肪酶發(fā)酵條件的優(yōu)化
Optimization of Fermentation Conditions of Producing Lipase by Aureobasidium pullulans
植物乳桿菌與費(fèi)氏丙酸菌轉(zhuǎn)化生成甘露醇的比較研究
Comparison of D-Mannitol Formation from D-fructose by Biotransformation with Lactobacilli or Propionibacteria
米曲霉發(fā)酵鱈魚(yú)皮制取低分子肽條件的優(yōu)化及活性的研究
The Optimization of Fermentation of Cod Fish Skin with Aspergillus oryzae to Produce Peptides of LMW and the Research of Bioactivity of Fermentation Peptides
蘆薈蜂蜜飲料的研制
Study on the Processing of Aloe and honey Juice
一例茶飲料污染源的分析
Ne Cases of Pollutant Source Analysis of Tea Drinks
乳酸菌發(fā)酵桃脯制備工藝
Research on Technique of Preserved Peaches by lactobacillus Fermentation
新疆沙棘原漿的綜合利用研究
Study on Comprehensive Utilization of Seabuchthorn Pulp in XinJiang
澤瀉提取物α-葡萄糖苷酶抑制活性的研究
Study on the α-glucosidase Inhibitor from Alisma orientalis
松花粉提取物抗氧化活性及其酚類(lèi)化合物的研究 *
Antioxidant Activities and Phenolic Compounds of the Pine Pollen Extracts
熱敏性果蔬香氣特征及其在加工過(guò)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
微膠囊壁材在食品工業(yè)中的研究進(jìn)展
Research Progress of Microcapsule Wall Materials in Food Industry
中國(guó)米酒標(biāo)準(zhǔn)的現(xiàn)狀、問(wèn)題及建議
亞臨界水萃取技術(shù)在植物精油提取中的應(yīng)用潛力分析
Analysis of Potential Application of Subcritical Water Extraction Technology in Plant Essential Oil Extraction
建立環(huán)介導(dǎo)等溫核酸擴(kuò)增技術(shù)快速檢測(cè)食物中的大腸桿菌O157
Development and Application of a Loop-mediated Isothermal Amplification Method on Rapid Detection Escherichia coli O157 Strains from Food Samples
LC-MS/MS法測(cè)定 E.coli胞內(nèi)24種代謝物
Research on Determination of 24 Intracellular Metabolites in E.cli by GC-MS/MS
膜種類(lèi)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
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
紅樹(shù)莓花色苷含量測(cè)定及成分分析
Analysis of Content and Composition of Anthocyanins in Red Raspberry
GC-MS對(duì)不同奶味香精成分分析比較及香氣變化規(guī)律研究
Comparison of Compounds and Aroma Variation in Different Milk Flavors by GC-MS
未除氣與除氣淡爽型啤酒中九種有機(jī)酸的閾值
The Thresholds of Nine Organic Acids in Control and Degassed Light Beer
小麥與小麥芽阿魏酸酯酶的測(cè)定及其酶學(xué)性質(zhì)的研究
Determination and Characterization of Feruloyl Esterase in Wheat and Malts
高速逆流色譜分離制備常春油麻藤豆莢中丁香脂素
Separation of Syringaresinol from the Legume of Mucuna sempcrvircns by High-Speed Countercurrent Chromatography
星點(diǎn)設(shè)計(jì)-效應(yīng)面法優(yōu)化雙水相-超聲提取珍珠草多酚的研究
Optimization of Ultrasound-assisted Aqueous Two-phase Extraction of Polyphenols from Phyllanthus Urinaria L by Central Composite Design and Response Surface Methodology
松茸不同溶劑提取物及其抗氧化活性研究
Study on Antioxidant Activity of Different Polar Solvents Extracts and the Effective Substance of Tricholoma matsutake Sing
肉雞屠宰過(guò)程中腐敗微生物的污染情況分析
Analysis Microbial Contamination Source of Broiler During Slaughte
保鮮菌種發(fā)酵酸乳工藝與品質(zhì)研究
Study on the Technology and Quality of Yoghurt including Protective Culture
利用固定化谷氨酰胺轉(zhuǎn)氨酶生產(chǎn)攪拌型軟棗獼猴桃果肉酸奶
Research of Immobilized Transglutaminase in Stirred Actinidia Arguta Fruit Yogurt
楊梅果實(shí)采后熱空氣處理?xiàng)l件的優(yōu)化研究
Optimization of Hot Air Treatment Conditions for Post Harvest Chinese Bayberry Fruit
一種新型保鮮劑對(duì)韭薹采后生理及儲(chǔ)藏效果的影響
The Effect of a New Antistaling Agent on Postharvest Physiology and Storage of Leek Sprouts
超高壓處理對(duì)黑莓汁有機(jī)酸、VC及其協(xié)同抗氧化性研究
Effects of High Pressure Processing on Organic Acids and VC in Blackberry Juice
and Their Synergistic Antioxidant Capacities
不同品種柿汁的抗氧化特性
Study on Oxidation Resistance on Persimmon Juice of Different Varieties
玉米胚芽蛋白新鮮干酪的加工工藝研究
鎖陽(yáng)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
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
從米糠中提取植酸鈣的研究
Study on Technological of Extracting Phytin from Rice Bran
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
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
紅棗不同部位的抗氧化活性研究*
Antioxidant activity of extracts from different parts of jujube