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2021 Vol. 35, No. 2
Published: 28 February 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effects of Microbial Nitrosation Inhibitors on the Quality of New Bacon
LIU Lulu, LI Xiuming, CHEN Yuanyuan, MA Lizhen, YANG Hua
DOI: 10.7506/rlyj1001-8123-20201229-302
2021 Vol. 35 (2): 1-8 [
Abstract
] (
137
)
全文
(
185
)
9
Effect of Aqueous NaOH Treatment on Chicken Meat Quality
FAN Yanfeng, TANG Xiujun, GE Qinglian, JIA Xiaoxu, MA Lina, TANG Mengjun, WANG Jue, LU Junxian, GAO Yushi
DOI: 10.7506/rlyj1001-8123-20210201-026
2021 Vol. 35 (2): 9-12 [
Abstract
] (
160
)
全文
(
187
)
Processing Technology
13
Effects of Four Hydrophilic Polysaccharides on the Quality of Fried Prepared Chicken Cutlets
WANG Sai, YANG Guanhua, REN Jingjing, YU Xia, LI Peijun, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20210209-035
2021 Vol. 35 (2): 13-18 [
Abstract
] (
132
)
全文
(
203
)
19
Optimization of Enzymatic Preparation of Dipeptidyl Peptidase-Ⅳ Inhibitory Peptides from Donkey Hemoglobin
LIU Dan, WU Xiaotong
DOI: 10.7506/rlyj1001-8123-20201225-296
2021 Vol. 35 (2): 19-24 [
Abstract
] (
100
)
全文
(
107
)
Analysis & Detection
25
Analysis of Characteristic Aroma Substances of Shaanxi Featured Diced Meat
QI Lige, YANG Xiandong, GAO Zhenpeng, YUE Tianli, WANG Zhouli
DOI: 10.7506/rlyj1001-8123-20210118-012
2021 Vol. 35 (2): 25-30 [
Abstract
] (
108
)
全文
(
118
)
31
Quality Discrimination of Dried Pork Slices Using Electronic Nose Technology
CHEN Tong, QI Xingpu, CHEN Bin, CHENG Qianwei, LIU Ping
DOI: 10.7506/rlyj1001-8123-20210111-006
2021 Vol. 35 (2): 31-34 [
Abstract
] (
92
)
全文
(
124
)
35
Determination of Taurine in Pork and Pork Products by High Performance Liquid Chromatography-Tandem Mass Spectrometry
ZHOU Haizhen, LI Yaqiong, WANG Shuxia, WANG Yijuan
DOI: 10.7506/rlyj1001-8123-20210203-030
2021 Vol. 35 (2): 35-40 [
Abstract
] (
107
)
全文
(
81
)
Package & Storage
41
Effect of Extracts of Ginger, Onion and Clove on Pork Preservation
CAO Yingying, SI Xupeng, YANG Mingjun
DOI: 10.7506/rlyj1001-8123-20210114-010
2021 Vol. 35 (2): 41-47 [
Abstract
] (
140
)
全文
(
201
)
Reviews
48
Recent Progress in the Formation and Inhibition of Polycyclic Aromatic Hydrocarbons in Smoked and Grilled Meat Products
HUANG Haolong, MA Yangyang, LIN Ju, ZHU Yaodi, ZHAO Lijun, AN Yanxia, ZHU Chaozhi, LI Miaoyun, ZHAO Gaiming
DOI: 10.7506/rlyj1001-8123-20201231-304
2021 Vol. 35 (2): 48-55 [
Abstract
] (
113
)
全文
(
211
)
56
Recent Progress in Research on Factors Affecting the Formation of Heterocyclic Amines and Approaches to Inhibit It during Roast Chicken Processing
WEI Qiuhong, LI Yanqiu, HAN Wenfeng, WANG Tao, GUO Zhifang
DOI: 10.7506/rlyj1001-8123-20201208-286
2021 Vol. 35 (2): 56-61 [
Abstract
] (
116
)
全文
(
192
)
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CHINA GENERAL CHAMBER COMMERCE
BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
BEIJING ACADEMY OF FOOD SCIENCES
CHNFOOD
FOOD SCIENCE
FOOD SCIENCE AND HUMAN WELLNESS
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
JOURNAL OF FUTURE FOODS
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