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2019 Vol. 33, No. 3
Published: 31 March 2019
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Gallic Acid on Inhibition of Lipid and Protein Oxidation and Quality of Pork Patties during Chilled Storage
JIA Na, SUN Jia, WANG Letian, ZHANG Fengxue, LIU Dengyong
DOI: 10.7506/rlyj1001-8123-20181228-243
2019 Vol. 33 (3): 1-6 [
Abstract
] (
112
)
全文
(
174
)
7
Characteristics of Type Ⅴ Collagens in Intramuscular Connective Tissue from Sheep of Different Ages
XUE Wenjun, CAO Xinyu, WU Qiong, YUN Yueying, Wurihan, Hexige, BAO Wangshan, BORJIGIN Gerelt
DOI: 10.7506/rlyj1001-8123-20190117-015
2019 Vol. 33 (3): 7-13 [
Abstract
] (
95
)
全文
(
147
)
14
Effects of Ultrasonic Power on Physicochemical Properties and Gel Quality of Myofibrillar Protein from Silver Carp
YIN Yilin, LIU Xuejun
DOI: 10.7506/rlyj1001-8123-20190121-017
2019 Vol. 33 (3): 14-19 [
Abstract
] (
105
)
全文
(
165
)
Processing Technology
20
Response Surface Methodology Applied to Optimize the Extraction Process of Pigment from Sugar Smoked Chicken Skin
LU Fenggui, ZOU Yufeng, LIU Dengyong, ZHANG Jianbo
DOI: 10.7506/rlyj1001-8123-20190107-006
2019 Vol. 33 (3): 20-25 [
Abstract
] (
92
)
全文
(
206
)
26
Optimization of the Preparation Process for Enzymatic Hydrolysate with Antioxidant Activity from Veal Protein and Formulation of an Active Peptide Oral Liquid
HE Ziyu, CHEN Zhen, HUANG Junyi, LIAO Xianyan, XU Baocai
DOI: 10.7506/rlyj1001-8123-20190210-027
2019 Vol. 33 (3): 26-33 [
Abstract
] (
97
)
全文
(
133
)
34
Effects of Carrageenan, Transglutaminase and Soybean Protein Isolate on Water-Holding Capacity and Sensory Quality of Low-Temperature Sausage Made from PSE Pork
LIU Guangjuan, XU Zequan, XING Shijun, ZHU Mingrui, YANG Liting, WANG Zirong
DOI: 10.7506/rlyj1001-8123-20190226-034
2019 Vol. 33 (3): 34-39 [
Abstract
] (
119
)
全文
(
280
)
Analysis & Detection
40
Simultaneous Determination of 11 Quinolone Residues in Livestock and Poultry Meat by QuEChERS and Ultra Performance Liquid Chromatography-Tandem Mass Spectrometry
HUANG Kun, WU Wanqin, LUO Tong, FU Wenwen, FAN Xiaolong, MA Yi, WANG Huixia
DOI: 10.7506/rlyj1001-8123-20190210-025
2019 Vol. 33 (3): 40-45 [
Abstract
] (
119
)
全文
(
203
)
46
Preparation of Monoclonal Antibody and Fluorescence Immunochromatographic Test Strip for Detecting Furacilin Metabolites
GUO Huican, CUI Haibo, XU Dongmei
DOI: 10.7506/rlyj1001-8123-20181211-229
2019 Vol. 33 (3): 46-51 [
Abstract
] (
110
)
全文
(
231
)
Package & Storage
52
Screening and Evaluation of Biopreservative Combinations for Chicken
LIU Lili, YANG Xiaopan, YAN Beibei, SUN Haomin, ZHANG Chenyi
DOI: 10.7506/rlyj1001-8123-20190128-023
2019 Vol. 33 (3): 52-58 [
Abstract
] (
89
)
全文
(
195
)
59
Influence of Refrigerated Vehicle Disinfection and Transportation Conditions on the Preservation Quality of Chilled Meat
FU Li, GUI Jun, GAO Xueqin, ZHENG Baoliang, MA Lushi
DOI: 10.7506/rlyj1001-8123-20190107-008
2019 Vol. 33 (3): 59-66 [
Abstract
] (
101
)
全文
(
154
)
Reviews
67
Recent Progress in Processing Technologies for Yak Jerky Meat
YAN Xiaojing, LEI Yuanhua, XIE Peng, BAO Yuhong, CAN Muyou, SUN Baozhong, ZHANG Songshan
DOI: 10.7506/rlyj1001-8123-20190111-010
2019 Vol. 33 (3): 67-71 [
Abstract
] (
113
)
全文
(
425
)
72
Investigation and Enlightenment of Danish Slaughtering Industry Management
ZHANG Chaoming, ZHANG Shaoyu, WU Han, ZHANG Xinling, YOU Hua, GAO Shengpu
DOI: 10.7506/rlyj1001-8123-20190210-026
2019 Vol. 33 (3): 72-76 [
Abstract
] (
94
)
全文
(
221
)
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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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