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2018 Vol. 32, No. 1
Published: 31 January 2018
Packaging & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Sterilization Temperature on Spoilage Bacteria in Emulsified Sausages and Targeted Inhibition
PAN Xiaoqian, ZHANG Shunliang, LI Su, QIAO Xiaoling, CHEN Wenhua, LI Jiapeng, QU Chao, ZHAO Yan
DOI: 10.7506/rlyj1001-8123-201801001
2018 Vol. 32 (1): 1-8 [
Abstract
] (
87
)
全文
(
177
)
9
Effect of Partial Substitution of Natural Antioxidants for Sodium Nitrite on Color and Oxidative Stability of Emulsion-Type Sausage
REN Shuang, YE Lang, QIAO Xiaoling, ZHAO Yan, ZHAO Bing, PAN Xiaoqian, ZHOU Huimin, LI Su, CHEN Wenhua, QU Chao, ZHANG Shunliang
DOI: 10.7506/rlyj1001-8123-201801002
2018 Vol. 32 (1): 9-15 [
Abstract
] (
100
)
全文
(
229
)
16
Comparison of Antioxidant and Angiotensin Converting Enzyme Inhibitory Activities of Crude Peptide Extract from Jinhua Ham after Cooking and in Vitro Simulated Gastrointestinal Digestion
WANG Le, CHENG Xiaoyu, MA Xiaozhong, LI Xiang, ZHANG Shunliang, LI Yingnan, LIU Wenying, QU Chao, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201801003
2018 Vol. 32 (1): 16-22 [
Abstract
] (
126
)
全文
(
228
)
Processing Technology
23
Effects of Auxiliary Materials and Cooking Conditions on Quality of Quick-Frozen Mutton Patties
YANG Zhen, GONG Hui, LIU Meng, SHI Zhijia
DOI: 10.7506/rlyj1001-8123-201801004
2018 Vol. 32 (1): 23-29 [
Abstract
] (
85
)
全文
(
219
)
Packaging & Storage
30
Effect of Biological Preservatives in Extending the Shelf-life of Chilled Beef
LI Ruren, SHEN Rui, RONG Liangyan, LIN Shiwen, ZHANG Peng, YE Shengde, LI Jianrong
DOI: 10.7506/rlyj1001-8123-201801005
2018 Vol. 32 (1): 30-35 [
Abstract
] (
113
)
全文
(
167
)
36
Adsorption of Benzo(α)pyrene in Meat Simulants by Different Packaging Materials
ZHAO Bing, ZHANG Shunliang, JIA Xiaoyun, LI Su, ZHOU Huimin, REN Shuang, LI Jiapeng, CHEN Wenhua, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-201801006
2018 Vol. 32 (1): 36-40 [
Abstract
] (
91
)
全文
(
159
)
Analysis & Detection
41
Development of a Multiplex Fluorescence Quantitative Polymerase Chain Reaction Assay for Detecting Added Genetically Modified Ingredients Derived from Plants in Meat Products
SHAO Biao, ZHOU Xiaolan, WANG Linlin, CHEN Gang
DOI: 10.7506/rlyj1001-8123-201801007
2018 Vol. 32 (1): 41-45 [
Abstract
] (
108
)
全文
(
187
)
46
Effect of Pretreatment of Cold Water Immersion and Boiled Water Blanching on Volatile Compounds of Beef
HUANG Mingzheng, LI Xin
DOI: 10.7506/rlyj1001-8123-201801008
2018 Vol. 32 (1): 46-51 [
Abstract
] (
113
)
全文
(
192
)
52
Comparative Analysis of Volatile Pork Flavor Compounds of Crossbred Pigs Sired by Berkshire and Duroc Using Headspace Solid-Phase Microextraction Combined with Gas Chromatography-Mass Spectrometry
LIU Shiyao, XU Hong, DENG Jie, WANG Guoze, GONG Jianjun, LI Xiang
DOI: 10.7506/rlyj1001-8123-201801009
2018 Vol. 32 (1): 52-57 [
Abstract
] (
95
)
全文
(
165
)
58
Electronic Nose and Electronic Tongue for Flavor Evaluation of Pork Chop Soup
LIU Shuping
DOI: 10.7506/rlyj1001-8123-201801010
2018 Vol. 32 (1): 58-63 [
Abstract
] (
124
)
全文
(
193
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
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FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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