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2010 Vol. 24, No. 5
Published: 01 May 2010
Project review
Basic Research
Analysis & Detection
Quality and Safety
Processing Technology
International Exchange
Cultural Economics
College Forum
Cultural Economics
3
Hazards and Countermeasures of Veterinary Drug Residuece in Animal Food
FENG Xuehui;HUANG Suzhen
DOI: 10.7506/rlyj1001-8123-201005001
2010 Vol. 24 (5): 3-7 [
Abstract
] (
114
)
全文
(
239
)
Basic Research
8
Proteolytic Enzyme Systems and Their Involvement in Meat Tenderization
LI Yongpeng;YU Qunli
DOI: 10.7506/rlyj1001-8123-201005002
2010 Vol. 24 (5): 8-12 [
Abstract
] (
93
)
全文
(
408
)
13
On Cathepsin in Skeletal Muscle
MU Xue;HAN Jianzhong
DOI: 10.7506/rlyj1001-8123-201005003
2010 Vol. 24 (5): 13-17 [
Abstract
] (
98
)
全文
(
393
)
18
Study Process on Heme Iron
ZHU Yuanyuan;ZHUANG Hong;ZHANG Ting;CHEN Lequn;LIU Jing-bo
DOI: 10.7506/rlyj1001-8123-201005004
2010 Vol. 24 (5): 18-23 [
Abstract
] (
140
)
全文
(
918
)
24
Modification of Food Proteins
WEI Yanjie;YANG Bin
DOI: 10.7506/rlyj1001-8123-201005005
2010 Vol. 24 (5): 24-27 [
Abstract
] (
114
)
全文
(
695
)
Processing Technology
28
Production and Quality Characteristics of Milano Salami
GENG Ling;MA Changwei;XU Yansheng;LIN Zusong;LV Zhihua;GONG Yongsheng;ZHANG Yinghui
DOI: 10.7506/rlyj1001-8123-201005006
2010 Vol. 24 (5): 28-31 [
Abstract
] (
98
)
全文
(
371
)
32
The Effect of Nitrite in Processing of Cured Meat and the Progress of Its Substitute
CHEN Yao;LIU Chengguo;LUO Yang;WANG Dongdong
DOI: 10.7506/rlyj1001-8123-201005007
2010 Vol. 24 (5): 32-36 [
Abstract
] (
107
)
全文
(
956
)
37
Process Technology for the Savory Pig Charqui
LI Guanghui;ZHONG Shirong
DOI: 10.7506/rlyj1001-8123-201005008
2010 Vol. 24 (5): 37-39 [
Abstract
] (
99
)
全文
(
225
)
40
The Survey of Traditional Curing Meat in Ailaoshan Area
YANG Run;CHEN Tao;YANG Liuping;LIU Wenyu;YU Shiliang
DOI: 10.7506/rlyj1001-8123-201005009
2010 Vol. 24 (5): 40-42 [
Abstract
] (
107
)
全文
(
214
)
Quality and Safety
43
Study on the Preservation Effect of White Pepper and Cinnamon on Chilled Chicken
HE Ruiqi;WEI Suhong;GUO Shanguang;FU Xiaoyan;JIANG Aimin;LI Zhenjie
DOI: 10.7506/rlyj1001-8123-201005010
2010 Vol. 24 (5): 43-46 [
Abstract
] (
107
)
全文
(
267
)
47
Role of the Calpain in Meat Tenderness
HUANG Lei;XIONG Hanguo
DOI: 10.7506/rlyj1001-8123-201005011
2010 Vol. 24 (5): 47-50 [
Abstract
] (
95
)
全文
(
247
)
51
Isolated Soy Protein and Its Application in Fish Products
SHAO Rendong;ZHU Wenhui;BU Ying;LI Yujin
DOI: 10.7506/rlyj1001-8123-201005012
2010 Vol. 24 (5): 51-53 [
Abstract
] (
113
)
全文
(
490
)
Analysis & Detection
54
Effect of Heating Conditions on Silver Carp Surimi Characteristic Physics
SUN Xiuju
DOI: 10.7506/rlyj1001-8123-201005013
2010 Vol. 24 (5): 54-58 [
Abstract
] (
104
)
全文
(
244
)
59
Study on Hydrolysates of Silver Carp Protein on Scavenging DPPH Radical Activity by Maillard Reaction
YOU Juan;SHEN Huixing;LUO Yongkang
DOI: 10.7506/rlyj1001-8123-201005014
2010 Vol. 24 (5): 59-61 [
Abstract
] (
82
)
全文
(
187
)
College Forum
62
Functionality of Food Protein
WANG Panpan
DOI: 10.7506/rlyj1001-8123-201005015
2010 Vol. 24 (5): 62-71 [
Abstract
] (
111
)
全文
(
2176
)
72
Safety in Food Supply Chain(Ⅴ) Application of Traceability System in Food Supply Chain
GUO Yuhua;LI Yujin
DOI: 10.7506/rlyj1001-8123-201005016
2010 Vol. 24 (5): 72-77 [
Abstract
] (
108
)
全文
(
368
)
Project review
78
Research Advance of Immobilized Enzyme Preparation Technology based on Magnetic Microspheres
LU Yanyan;WANG Baowei
DOI: 10.7506/rlyj1001-8123-201005017
2010 Vol. 24 (5): 78-82 [
Abstract
] (
97
)
全文
(
217
)
83
Preparation of Collagen Peptide from Pig By-products by Enzymatic Way
LI Xingwu;ZHANG Lili
DOI: 10.7506/rlyj1001-8123-201005018
2010 Vol. 24 (5): 83-87 [
Abstract
] (
77
)
全文
(
250
)
88
Research and Application of Present Flavor Peptides
LIU Jia
DOI: 10.7506/rlyj1001-8123-201005019
2010 Vol. 24 (5): 88-92 [
Abstract
] (
137
)
全文
(
945
)
International Exchange
93
Rapid Detection of Nitrate in Aquatic Products by K-model of Characteristic Absorbance Points
YE Ting;XU Tao;DENG Shanggui
DOI: 10.7506/rlyj1001-8123-201005020
2010 Vol. 24 (5): 93-96 [
Abstract
] (
81
)
全文
(
191
)
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