Actinobacillus succinogenes NJ113利用豆餅粉為氮源發(fā)酵制備丁二酸
Preliminary Study on Anaerobic Fermentation of Succinic Acid from Soybean Meal by Actinobacillus succinogenes NJ113
Clostridium scindens ATCC 35704 中的D-塔格糖-3-差向異構(gòu)酶的克隆表達、純化及活性研究
Cloning, Expression,Purification and Characterization of D-Tagatose-3-Epimerase from Clostridium scindens ATCC 35704
脫脂乳的氧化交聯(lián)處理以及對凝固型酸奶流變學(xué)的影響
Oxidative Cross-linking of Skimmed Milk and Its Effects on the Rheology of the Prepared Set-yoghurt
L-抗壞血酸對大豆肽美拉德反應(yīng)體系色香味的影響
Effect of L-ascorbic Acid on Color and Flavor of Maillard Reaction Products of Soybean Peptide
TGase交聯(lián)對alcalase水解大豆分離蛋白起泡性的影響
Effects of TGase Cross-linking on Foaming Properties of Hydrolytic Products from Soy Protein Isolate by Alcalase
紅外光譜法研究改性蛋白對小麥面漿糊化的影響
The Effect of Modified Protein on Gelatinization Property of Wheat by Total Reflection Fourier Transform Infrared Spectrometry
酸法去酰胺提高大豆分離蛋白持水性的研究
Study on Improving the Water Absorption Capacity of Soybean Protein Isolate by Acidic Deamination
三株植物乳桿菌降膽固醇機理
Study on the Cholerterol-reducing Mechanism of Three Lactobacillus plantarum Strains
白腐菌混菌發(fā)酵玉米芯木質(zhì)素酶系分泌的種屬互惠性研究*
The Study on the Reciprocity of the Lignin-degrading Enzymes Secretion by White-rot Fungi Under the Co-fermentation in Corn-cob medium
黃酒發(fā)酵液中產(chǎn)生物胺乳酸菌的分離鑒定與評價
Isolation，Identification and Biogenic Amines-producing Ability of Lactic Acid Bacteria from the Fermentation Broth of Chinese Rice Wine
臍橙醋半連續(xù)發(fā)酵工藝
Research on Processing Technology of Semi-continuous Fermentation in Navel Orange Vinegar Production
豬骨素發(fā)本地及其產(chǎn)物的電泳分析
Porcine Bone Extract Fermentation and Electrophoretic Analysis
透析培養(yǎng)法穩(wěn)定出芽短梗霉搖瓶發(fā)酵條件的研究
Stabilize the Cultural Conditions of Aureobasidium pullulans by Dialysis Cultivation
微濾膜偶聯(lián)生物反應(yīng)器制備泡菜發(fā)酵劑
Production of Pickle Starter by Bioreactor Coupled with Micro-filtration Membrane
動物蛋白水解酶法制備梅魚鮮味酶解液
Research on the Delicious Enzymatic Hydrolysis of Small Miscellaneous Fish by the Enzyme of Animal Protein
草魚魚鱗蛋白酶解產(chǎn)物功能特性及抗氧化性的研究
Studies on Functional Properties and Antioxidant Activity of Protein Hydrolysates from Grass Carp (Ctenopharyngodon idellus) Scale
米曲霉粗酶和商業(yè)蛋白酶對馬氏珍珠貝肉酶解特性的比較
Comparison of Hydrolysis Characteristics on Pinctada Martensi Proteins Between a Crude Protease Extract from Aspergillus oryzae and Commercial Proteases
樟芝固態(tài)發(fā)酵產(chǎn)品活性代謝產(chǎn)物分析
Study and Analysis on Active Components of Antrodia camphorata by Solid State Fermentation
超聲波對蔗糖溶液中樹枝冰晶生長速度的影響
Effect of ultrasound on the growth velocity of dendritic ice in sucrose solution
益生元及促生因子促使鼠李糖乳桿菌對牛骨鈣轉(zhuǎn)化
Prebiotics and Growth Factors Precipitate Lactobacillus rhamnosus Fermented
Cattlebone for Calcium Transformation
以稻桿粉為基質(zhì)獲得靈芝高附加值產(chǎn)品的工藝優(yōu)化
Study on the Optimized Medium for High Additional Value Products by Ganoderma lucidum in Submerged Culture Using Rice Stalk Powder
枳椇果梗不同類型本分酸含量及抗氧化活性
Determination of Four Different Phenolic Acids of Hovenia acerba Fruit and Their Antioxidant Activities
樹舌產(chǎn)糖培養(yǎng)基的選擇及樹舌粗多糖的純化
Medium Selection for the Production of Sugar and Purification of Ganoderma Applanatum Crude Polysaccharide
重離子誘變對木聚糖酶產(chǎn)生菌產(chǎn)酶的影響
Studies on the Effects of Heavy-ion Irradiation Xylanase by Streptomyces sp.
激光復(fù)合誘變選育那西肽高產(chǎn)菌及其代謝特性的研究
Breeding of High-yield Nosiheptide Strain by Laser Compound Mutation and Studying on Metabolic Properties
分子感官科學(xué)及其在食品感官品質(zhì)評價方面的應(yīng)用
The Concept of Molecular Sensory Science and Its Application on Food Sensory Quality Evaluation
馬鈴薯淀粉工業(yè)廢水的環(huán)境影響與資源化利用
The Environmental Impact and Utilization of Wastewater from Potato Starch Industry
液態(tài)發(fā)酵法產(chǎn)Lovastatin研究的進展
The Research Progresses on the Production of Lovastatin by the Liquid Fermentation
免疫磁捕獲-實時熒光PCR快速檢測兩中沙門氏菌
Rapid Detection of Salmonella in Chicken by Immunomagnetic Capture-real Time PCR Assay
食源性致病菌多重實時熒光PCR檢測擴增內(nèi)標的構(gòu)建及評價
Construction and Evaluation of an Internal Amplification Control for Multiplex Realtime PCR Detection of Foodborne Pathogens
微波消解-火焰原子吸收光譜法測定市售3種珍珠粉中金屬元素
FAAS Determination of Metal Elements in three kinds of Pearl Powder with Microwave Assisted Digestion
超高效液相色譜-串聯(lián)質(zhì)譜法同時測定魚、肉類罐頭食品中的BADGE、NOGE及其衍生物
Determination of Bisphenol a Diglycidyl Ether (BADGE)Novolac Glycidyl Ethers(NOGE) and Its Derivatives in Canned Fish and Meat by Ultra-performance Liquid Chromatography with Tandem Mass Spectrometry
豬脂控制氧化及其香氣成分GC-MS分析
Oxidation Control and Odors Analysis of Lard by GC-MS
液相串聯(lián)質(zhì)譜法測定豆制品中的堿性橙Ⅱ和堿性嫩黃O
Determination of Food Color of Basic Orange 2 and Basic Flavine 0 in Bean Products by LC-MS/MS
荔枝果醋產(chǎn)品中揮發(fā)性成分的分離與鑒定
Separation and Identification of Volatile Compounds in Leechee Vinegar
離子色譜法測定果酒中的有機酸
Determination of Organic Acids in Fruit Wine by Ion Chromatography
富硝芹菜粉加工過程中脫色工藝的研究及其在肉制品中的應(yīng)用
Study on Decolorization of the Celery Powder Enriched in Nitrate and Its Application in the Meat Products
滾揉時間和食鹽水濃度對雞肉調(diào)理制品的食用品質(zhì)的影響
Effect of Rubbing Time and Sodium Chloride Concentrations on the Quality of Prepared Chicken
超高壓與熱處理對火龍果汁流變特性影響比較
Comparison of Ultra-High Pressure and Heat Treatment on Rheological Property of Pitaya Juice
酶法制備鮮棗混濁汁
Optimization of Cloudy Jujube Juice Produced by Enzymatic Hydrolysis
大孔樹脂純化黑粒小麥麩皮色素及其初步鑒定
Identification and Purification of Pigments in Black Wheat Bran by Macroporous Resin
茶末水溶性膳食纖維堿法提取工藝及品質(zhì)分析
Analysis of Quality and Extraction of Soluble Dietary Fiber from Tea Dust by Alkali Treatment
脫脂豆粕大豆皂苷提取物的定性分析和抗油脂氧化
Qualitative Analysis of Soybean Saponins from Defatted Soy Meals and Their Protecting Effect Against Lipid Oxidation
1-MCP和真空包裝對半脫澀磨盤柿常溫保脆效果的影響
Effect of 1-Methylcyclopropene and Vacuum Packaging on Crispiness-keeping in Room Temperature of Incomplete De-astringency Mopan persimmon
利用納豆菌和乳酸菌共同發(fā)酵奶液
Research About Fermentation Milk with Bacillus natto and Lactobacillus
BEKAPLUS FS 對酸奶品質(zhì)的影響
Study on the Effect of BEKAPLUS FS on Yogurt Quality
Sporidiobolus pararoseus發(fā)酵產(chǎn)物中類胡蘿卜素的分離與鑒定
Purification and Determination of Carotenoids in Yeast Sporidiobolus pararoseus
羅非魚魚皮魚鱗蛋白的酶解及超濾分離
Characteristics of Enzymatic Hydrolysates of Tilapia skin Protein and Effects of Ultrafiltration on it
北京地區(qū)消費者對葡萄酒等級和原產(chǎn)地制度認知研究
Cognitive analysis of Beijing consumers about wine ranking and appellation systems
乳酸菌在燕麥基質(zhì)中生長特性的研究
Studied on the Growth Characteristics of Lactic Acid Bacteria in the Full Oat Substrate
塑料箱式氣調(diào)對櫻桃冰溫貯后貨架品質(zhì)的影響
The effect of modified atmosphere box on the quality of freezing cherry
磷酸化改性提高蛋清粉凝膠性的研究*
Study on improvement of gel property of Egg white powder by Phosphorylation*
白腐菌混菌發(fā)酵玉米芯木質(zhì)素酶系分泌的種屬互惠性研究 *
The study on the reciprocity of the lignin-degrading enzymes secretion by white-rot fungi under the co-fermentation in corn-cob medium
離子色譜法測定果酒中的有機酸
Determination of organic acids in fruit wine by Ion Chromatography
BEKAPLUS FS 對酸奶品質(zhì)的影響研究
Study of the effect of BEKAPLUS FS on yogurt quality
益生元及促生因子促使鼠李糖乳桿菌對牛骨鈣轉(zhuǎn)化
Prebiotics and growth factors precipitate Lactobacillus rhamnosus fermented
cattlebone for calcium transformation