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2021 Vol. 35, No. 6
Published: 30 June 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Temperature on Aggregation Structure and Physicochemical Properties of Collagen Peptide from Snakehead Fish (Channa argus) Skin
LIU Weixi, ZHANG Yehui, ZHANG Yousheng, JIAO Wenjuan, ZHAO Tiantian, ZHOU Donglai, HUANG Lihua, ZHONG Weirui
DOI: 10.7506/rlyj1001-8123-20210428-115
2021 Vol. 35 (6): 1-9 [
Abstract
] (
107
)
全文
(
242
)
10
Preparation of Maillard Reaction Products from Catfish Heads/Bones
YU Deyang, MA Lizhen
DOI: 10.7506/rlyj1001-8123-20210406-091
2021 Vol. 35 (6): 10-14 [
Abstract
] (
74
)
全文
(
143
)
Processing Technology
15
Optimizing the Preparation Process of Restructured Tilapia Meat by Response Surface Methodology
CHEN Muxue, LIU Shuhui, ZHANG Xueying, DONG Xiuping, SHEN Xuanri, XIA Guanghua
DOI: 10.7506/rlyj1001-8123-20210519-146
2021 Vol. 35 (6): 15-21 [
Abstract
] (
86
)
全文
(
63
)
Analysis & Detection
22
Identification of Characteristic Taste Components of Steamed Sturgeon
XIANG Chenxi, ZHONG Minghui, XU Xinxing, LIU Kang, WANG Jinlin, ZHAO Yuanhui
DOI: 10.7506/rlyj1001-8123-20210517-136
2021 Vol. 35 (6): 22-27 [
Abstract
] (
90
)
全文
(
124
)
28
Analysis and Comparative Study of Sensory Qualities of Muscle from the Mud Crab Scylla paramamosain Cooked by Different Methods
WANG Futian, YANG Bing, LU Yufeng, NIE Yongtao, JIANG Shaotong, LIN Lin, LU Jianfeng
DOI: 10.7506/rlyj1001-8123-20210408-098
2021 Vol. 35 (6): 28-36 [
Abstract
] (
77
)
全文
(
63
)
37
Effect of Acidic Electrolyzed Water on the Quality and Volatile Flavor Compounds of Grass Carp
ZHANG Yi, LIU Tingting, YAN Xue, HOU Wenfu, WANG Limei, WANG Hongxun
DOI: 10.7506/rlyj1001-8123-20210424-113
2021 Vol. 35 (6): 37-43 [
Abstract
] (
72
)
全文
(
104
)
Package & Storage
44
Effect of Irradiation on Storage Quality of Crayfish at Room Temperature
ZHENG Du, LI Beiping, XIONG Guangquan, BAI Chan, WANG Juguang, LIAO Tao
DOI: 10.7506/rlyj1001-8123-20210408-097
2021 Vol. 35 (6): 44-49 [
Abstract
] (
94
)
全文
(
82
)
50
Effect of Irradiation Combined with Composite Preservatives on the Storage Quality of Largemouth Bass (Micropterus salmoides)
BAI Chan, XU Ping, HUANG Min, XIONG Guangquan, WANG Juguang, LIAO Tao
DOI: 10.7506/rlyj1001-8123-20210412-099
2021 Vol. 35 (6): 50-56 [
Abstract
] (
87
)
全文
(
84
)
57
Effect of Electron Beam Irradiation on Quality of Channel Catfish during Cold Storage
CHEN Fangxue, ZHOU Mingzhu, DENG Yi, XIONG Guangquan, LI Dongsheng, QIAO Yu, LIAO Li, WANG Lan, WU Wenjin, LI Xin, SHI Liu, DING Anzi
DOI: 10.7506/rlyj1001-8123-20210401-090
2021 Vol. 35 (6): 57-62 [
Abstract
] (
82
)
全文
(
78
)
63
Oxidation Characteristics of Lipids in Mackerel during Cryopreservation
WANG Yu, NI Jilong, LI Minjie, ZHANG Siyu, DONG Kaixuan, SHEN Chunlei, ZHANG Bin, SHUI Shanshan
DOI: 10.7506/rlyj1001-8123-20210517-137
2021 Vol. 35 (6): 63-68 [
Abstract
] (
98
)
全文
(
305
)
Reviews
69
Progress in Research on the Quality and Safety of Traditional Fermented Fish Products
BU Yongshi, XU Huiya, SHI Wenzheng
DOI: 10.7506/rlyj1001-8123-20210517-140
2021 Vol. 35 (6): 69-75 [
Abstract
] (
216
)
全文
(
441
)
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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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