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桄榔膏的制备及工艺优化 桄榔膏的制备及工艺优化
食品科技
Pub Date : 2023-01-20 DOI: 10.13684/j.cnki.spkj.2023.01.043
汪志强 | 安丰坤 | 施晴 | 符珍
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引用次数: 0
茶多酚改善中国传统发糕感官特性的作用机制 茶多酚改善中国传统发糕感官特性的作用机制
食品科技
Pub Date : 2023-01-20 DOI: 10.13684/j.cnki.spkj.2023.01.017
胡杆 | 林梅
{"title":"茶多酚改善中国传统发糕感官特性的作用机制","authors":"胡杆 | 林梅","doi":"10.13684/j.cnki.spkj.2023.01.017","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2023.01.017","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2023-01-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142026208","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
酸枣仁蛋白的分离纯化及体外免疫活性 酸枣仁蛋白的分离纯化及体外免疫活性
食品科技
Pub Date : 2022-12-20 DOI: 10.13684/j.cnki.spkj.2022.12.005
刘晖 | 李光哲 | 肖凤琴 | 杨亦柳 | 韩荣欣 | 张红印 | 严铭铭
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引用次数: 0
琼脂糖杯碟法检测食品中防腐剂ε-聚赖氨酸含量 琼脂糖杯碟法检测食品中防腐剂ε-聚赖氨酸含量
食品科技
Pub Date : 2022-12-20 DOI: 10.13684/j.cnki.spkj.2022.12.001
周培华 | 刘兰 | 何娟 | 周兴旺 | 钟文涛 | 杨滔 | 梁锋
{"title":"琼脂糖杯碟法检测食品中防腐剂ε-聚赖氨酸含量","authors":"周培华 | 刘兰 | 何娟 | 周兴旺 | 钟文涛 | 杨滔 | 梁锋","doi":"10.13684/j.cnki.spkj.2022.12.001","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.12.001","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069765","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
金桂和丹桂对α-葡萄糖苷酶抑制作用的研究 金桂和丹桂对α-葡萄糖苷酶抑制作用的研究
食品科技
Pub Date : 2022-12-20 DOI: 10.13684/j.cnki.spkj.2022.12.039
魏东伟 | 刘欣 | 谢娟娟 | 孙武勇 | 尚富德
{"title":"金桂和丹桂对α-葡萄糖苷酶抑制作用的研究","authors":"魏东伟 | 刘欣 | 谢娟娟 | 孙武勇 | 尚富德","doi":"10.13684/j.cnki.spkj.2022.12.039","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.12.039","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069762","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
免疫亲和-液相色谱-串联质谱同位素内标法测定特殊医学用途婴儿配方食品中的叶酸 免疫亲和-液相色谱-串联质谱同位素内标法测定特殊医学用途婴儿配方食品中的叶酸
食品科技
Pub Date : 2022-12-20 DOI: 10.13684/j.cnki.spkj.2022.12.004
刘涛 | 周璇 | 黄康惠 | 朱桂芳 | 卢鑫 | 梁惠婷 | 孙宇
{"title":"免疫亲和-液相色谱-串联质谱同位素内标法测定特殊医学用途婴儿配方食品中的叶酸","authors":"刘涛 | 周璇 | 黄康惠 | 朱桂芳 | 卢鑫 | 梁惠婷 | 孙宇","doi":"10.13684/j.cnki.spkj.2022.12.004","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.12.004","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-12-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069764","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
功能性乳酸菌发酵赤小豆乳的理化及抗氧化特征 功能性乳酸菌发酵赤小豆乳的理化及抗氧化特征
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.015
王晶 | 刘鹏莉 | 肖海滨
{"title":"功能性乳酸菌发酵赤小豆乳的理化及抗氧化特征","authors":"王晶 | 刘鹏莉 | 肖海滨","doi":"10.13684/j.cnki.spkj.2022.11.015","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.015","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069732","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
不同提取方法对小黄姜提取物抗氧化和抑菌活性的影响 不同提取方法对小黄姜提取物抗氧化和抑菌活性的影响
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.036
胡艳 | 陆立艳 | 张敏 | 朱军林 | 付小巧 | 刘晓燕
{"title":"不同提取方法对小黄姜提取物抗氧化和抑菌活性的影响","authors":"胡艳 | 陆立艳 | 张敏 | 朱军林 | 付小巧 | 刘晓燕","doi":"10.13684/j.cnki.spkj.2022.11.036","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.036","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069749","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
ZIF-F原位合成法固定化木瓜蛋白酶 ZIF-F原位合成法固定化木瓜蛋白酶
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.007
徐云涛 | 谢毅鹏 | 王车礼
{"title":"ZIF-F原位合成法固定化木瓜蛋白酶","authors":"徐云涛 | 谢毅鹏 | 王车礼","doi":"10.13684/j.cnki.spkj.2022.11.007","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.007","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069712","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
低温等离子体处理磷酸盐溶液替代亚硝酸盐对烟熏中式香肠品质的影响 低温等离子体处理磷酸盐溶液替代亚硝酸盐对烟熏中式香肠品质的影响
食品科技
Pub Date : 2022-11-20 DOI: 10.13684/j.cnki.spkj.2022.11.016
孟德娟 | 孙祥祥 | 刘欢 | 惠腾 | 侯成立 | 张德权 | 王振宇
{"title":"低温等离子体处理磷酸盐溶液替代亚硝酸盐对烟熏中式香肠品质的影响","authors":"孟德娟 | 孙祥祥 | 刘欢 | 惠腾 | 侯成立 | 张德权 | 王振宇","doi":"10.13684/j.cnki.spkj.2022.11.016","DOIUrl":"https://doi.org/10.13684/j.cnki.spkj.2022.11.016","url":null,"abstract":"","PeriodicalId":516464,"journal":{"name":"食品科技","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2022-11-20","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"142069730","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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