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2021 Vol. 35, No. 3
Published: 31 March 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Analysis of Microbial Community Structure during the Processing of Hui-Style Bacon by 16S rRNA Sequencing
ZHOU Ying, WANG Zhaoming, TU Jian, CHEN Xingyong, XU Baocai
DOI: 10.7506/rlyj1001-8123-20201215-289
2021 Vol. 35 (3): 1-7 [
Abstract
] (
90
)
全文
(
186
)
8
Effect of Heating on Structure and Phenolics Binding Capacity of Actin Studied Using Molecular Dynamics Simulation
SHUAI Yutong, HUANG Yechuan, HE Yuanqi, ZHAN Yawen, SUN Meng
DOI: 10.7506/rlyj1001-8123-20210309-057
2021 Vol. 35 (3): 8-13 [
Abstract
] (
122
)
全文
(
161
)
Processing Technology
14
Optimization of Dynamic Variable Pressure Curing of Duck Carcass for Roast Duck
JIAO Dan, ZHANG Dequan, LIU Huan, WANG Zhenyu, HUI Teng
DOI: 10.7506/rlyj1001-8123-20210305-052
2021 Vol. 35 (3): 14-22 [
Abstract
] (
96
)
全文
(
103
)
23
Optimization of Ultrasonic-Assisted Salting Conditions for Crayfish by Response Surface Methodology
KONG Jinhua, GE Qingfeng, ZHU Yongzhi, BIAN Huan, YAN Zheng, XU Weimin, WANG Debao
DOI: 10.7506/rlyj1001-8123-20210309-061
2021 Vol. 35 (3): 23-29 [
Abstract
] (
84
)
全文
(
86
)
Analysis & Detection
30
Quantitative Detection of Duck-Derived Ingredients in Meat Products by Droplet Digital Polymerase Chain Reaction
LIU Libing, YUAN Lijuan, CHEN Minna, WANG Jinfeng, FU Qi, SUN Xiaoxia, WANG Jianchang
DOI: 10.7506/rlyj1001-8123-20210119-013
2021 Vol. 35 (3): 30-34 [
Abstract
] (
93
)
全文
(
102
)
Package & Storage
35
Effect of Packaging on Expression of Heat Shock Proteins in Lamb and Lamb Quality during Refrigeration Storage
MA Huimin, WANG Zhenyu, HUANG Caiyan, ZHAO Yingxin, ZHANG Dequan
DOI: 10.7506/rlyj1001-8123-20210208-033
2021 Vol. 35 (3): 35-40 [
Abstract
] (
97
)
全文
(
203
)
41
Combined Effects of ε-Polylysine and Konjac Glucomannan on Preservation of Grass Carp Fillets
HE Ying, REN Yanting, REN Aiai, ZHANG Lilan, GUO Caizhen
DOI: 10.7506/rlyj1001-8123-20210126-022
2021 Vol. 35 (3): 41-45 [
Abstract
] (
109
)
全文
(
111
)
Reviews
46
Advance of Detection Technology of Foodborne Pathogenic Bacteria in Meat
NI Haojie, ZHOU Zhihui, FU Linglin, WANG Chong, ZHANG Dequan, WANG Yanbo, LI Huan
DOI: 10.7506/rlyj1001-8123-20210309-059
2021 Vol. 35 (3): 46-52 [
Abstract
] (
223
)
全文
(
381
)
53
Recent Progress on Chemical Intervention in Regulating Tenderness of Meat and Meat Products
CHEN Li, ZHOU Cunliu
DOI: 10.7506/rlyj1001-8123-20210323-081
2021 Vol. 35 (3): 53-59 [
Abstract
] (
89
)
全文
(
184
)
60
Progress in Understanding the Relationship between Mitochondria-Mediated Metmyoglobin Reduction and Changes in Meat Color
GAO Na, GE Ling, XUE Yangyang, HAN Qingli, MA Fei
DOI: 10.7506/rlyj1001-8123-20210309-056
2021 Vol. 35 (3): 60-65 [
Abstract
] (
157
)
全文
(
232
)
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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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