淡豆豉优势菌株的鉴定及其对大豆蛋白质的分解作用
Identification of Predominant Strains from Dandouchi and Their Effects on Decomposition of Soybean Protein
白腐菌Pleurotus eryngii-Co007产木质素降解酶条件的优化
Optimization of the Conditions for Ligninolytic enzymes production from White Rot Fungi Pleurotus eryngii-Co007
喷雾干燥法制备可控释微胶囊及其释放性能研究
The Microcapsules Prepared by Spray-drying with Controlled Release Characteristics and Their Simulated Release in vitro
不同壁材浓度的复合凝聚桔油微胶囊在制备过程中的形态变化研究
Morphology Changes of Coacervate Orange Oil Microcapsules with Different Concentration of the Wall Material
乳源血管紧张素转移酶抑制肽在乳酸乳球菌中的表达
Expression Milk-derived Angiotensin-I Converting Enzyme Inhibitory Peptides in Lactococcus lactis
超高压处理对黄酒陈化的影响
Effects of UHP on Chinese Rice Wine maturation
低产乙醇啤酒酵母菌株A12的选育及中试
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-氢过氧化-顺9，反-11-十八碳二烯酸氧化修饰对大豆蛋白凝胶性质的影响
Effects of Oxidative Modification by 13-Hydroperoxy-9Z,11E-octadecadienoic Acid on the Gel Properties of Soy Protein
盐诱导大豆蛋白拦住对乳酸菌的抗酸保护作用
Protective Effects of Salt-induced Soy Protein Cold-set Gels on Lactic Acid Bacteria in Acin Environment
壳聚糖、溶菌酶和牛至油对大豆分离蛋白膜抑菌效果的影响
Effects of Chitosan,Lysozyme and Oregano Oil on Antimicrobial Activity of Soy Protein Isolate Film
啤酒酵母抽提物制备非肉源肉香型热反应香精及模糊数学评价*
Preparation of Non-meat Sources Meaty Flavor Essence from Yeast Extract by Maillard Reaction and Fuzzy evalsuation
果糖月桂酸单酯的分离纯化及其表面性质研究
Effect of Ultra-high Pressure Processing on Properties of Plastic Packaging Films
蕨根淀粉颗粒特性与糊化特性
Granule Characteristics and Pasting Properties of Fern-root Starch
以红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
挤压吹塑法制备淀粉基可食膜及性能表征
The Preparation and Characterization of an Edible Film Using Extrusion Blow Molding
添加剂对成曲酶活和酱油质量的影响
The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce
苹果膳食纤维中半纤维素A的硫酸酯化改性
The Study of Sulfation Modification of Hemicellulose A Extracted from Apple Pomace
双醛氧化纤维素固定化β-半乳糖苷酶的研究
Immobilization of β-galactosidase on Dialdehyde Oxycellulose
酶促奶油水解制备天然奶味香精的研究
Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor
玉米皮水解液生产单细胞蛋白与L-阿拉伯糖
Study on Producing SCP and Arabinose by Using Corn Husk
异型乳酸菌两种常用鉴定方法的比较*
The Comparative Studies Between Two Common Tests for Detecting the Heterofermentative Lactic Acid Bacteria
双孢菇微波膨化工艺优化研究
Study on Optimization of Microwave Agaricus bisporus Puffings
糜米低醇饮料的研制
Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage
牛蒡花生软罐头加工工艺的研究
Study on Processing Technology of Arctium lappa L and Peanut Retort Pouch
菊糖果糖转移本科的研究进展
Research Advances on Inulin Furctotransferase
膳食纤维分析方法研究进展
Progress in Advanced Analysis Methods of Dietary Fiber
葡萄籽提取物作为肉制品保鲜剂研究进展
Research Progress of Grape Seed Extracts application in Meat Product Preservation
利用1H-NMR技术建立植物蛋白饮料品质监控系统
Application of 1H-NMR in Vegetable Protein Beverage
牛乳中钙的测定条件优化及形态分析
Optimization of Calcium determination in Milk and Calcium Formation Analysis
高胶质食品中合成色素检测方法的改进
Improvement on the Determination of Synthetic Pigments from High Gelatine Foodstuff by UPLC
比色法快速测定小麦及其麦芽中的阿魏酸
Rapid Determination of Ferulic Aciol in Wheats and Malts by Colorimetry
腐生葡萄球菌CGMCC 3475对发酵里脊猪肉脂质分解氧化及风味特性的影响
Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Oork Loin Ham During Fermenting
传统中式香肠成熟过程中生物胺的生物控制
The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage
滚揉时间和食盐浓度对鸡肉调理制品的保水性及盐溶性蛋白质溶出量的影响
Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
冷鲜鸡胸肉主要腐败菌的分离及低温贮藏对其货架期的影响
Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and evalsuation of the Shelf Life at Low Storage Temperatures
蛹拟青霉发酵菌丝体对青脚土杂肉鸡屠宰性能和肌肉品质的影响
The Effect of Submerged Fermentation mycelium of Paecilomyces Militaris on Carcass Performance and Muscle Quality of Broiler
粉被玛利亚霉中天然色素的高速逆流色谱法分离制备及质谱分析
Natural Pigments of Mariannaea puinosa Preparation with High-Speed Counter-Current Chromatography and Analysis with ESI-MS
秋橄榄果实中番茄红素有机溶剂萃取工艺及其稳定性研究
Study of the Organic Solvent Extraction of Lycopene from Autumn Olives and Lycopene Stability
双水相法萃取生姜蛋白酶体系的建立
Establishment of Aqueous two-phase Extraction System for Ginger Protease
提取酵母细胞壁中β-D-葡聚糖的新方法
A new method for extraction of β-D-glucan from yeast cell walls
金针菇提取物的提取工艺优化及其抗氧化性能研究
Optimization of Extraction of Antioxidants from Enokitake and Study of Its Antioxidant Properties
表面活性剂-微波辅助提取香椿黄酮
Study on the Extraction of Toona sinensis with Surfactant and Microwave Assistance
1- MCP处理对磨盘柿减压贮藏品质及生理变化的影响
Effects of 1-MCPTreatment on Storage and Physiological of Mopan Persimmons druing Hypobaric Storage
海藻酸钠复合涂膜对鲜切胡萝卜白变的影响
Effects of Alginate Complex Coating on White Blush of Fresh-cut Carrot
上海青在真空预冷过程中的冻伤研究
The Damage Mechanism of Shanghaiqing in the Vacuum Pre-cooling Process
条斑紫菜蛋白酶解物降血压活性研究
Study on Antihypertensive activity of Bioactive Oligopeptide from Porphyra yezoensis proteins
传统中式香肠成熟过程中生物胺生物控制的研究
LC-MS/MS法测定E.coli胞内24种代谢物的研究
Research on determination of 24 intracellular metabolites in E.coli by LC-MS/MS
牛乳的过氧化物酶处理与凝固型酸奶品质变化
Treatment of bovine milk by horseradish peroxidase and its impact on the quality of set-yoghurt
同时蒸馏萃取法分析四种台式乌龙茶香气成分
Analysis of Aroma Compounds on Four Taiwan Oolong Teas by Simultaneous Distillation Extraction
萌发糙米中多酚物质超声提取工艺的优化
Optimization of Ultrasonic Extraction of Polyphenol in Pre-germinated Brown Rice by Response Surface Analysis
红外光谱技术在地理标志食品检验中的应用
Application of the Infrared Spectroscopy Technique in Geographical Indication Food Inspection