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2021 Vol. 35, No. 11
Published: 30 November 2021
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Dynamic Change of N-Glycolylneuraminic Acid in Chinese Dry-Cured Ham during Processing
TAI Shengmei, YAO Min, XU Aqi, LI Zhongbai, GONG Xiaohui, LIANG Meilian, CHANG Rui, ZHU Qiujin
DOI: 10.7506/rlyj1002-6630-20210517-138
2021 Vol. 35 (11): 1-8 [
Abstract
] (
76
)
全文
(
110
)
Processing Technology
9
Effect of Microwave Reheating on Quality of Precooked Sautéed Shredded Pork with Sweet Bean Sauce
ZAN Bowen, ZHOU Xingchen, WANG Zhengxi, WENG Dehui, BAI Ting, ZHANG Jiamin, WANG Wei
DOI: 10.7506/rlyj1001-8123-20210602-165
2021 Vol. 35 (11): 9-15 [
Abstract
] (
80
)
全文
(
174
)
Analysis & Detection
16
Construction and Evaluation of Synthetic Microbiota as a Starter Culture for Flavor Improvement in Fermented Sausage
ZHAO Linyu, YANG Juanchun, ZHONG Guixia, YANG Peng, LIU Dengyong, LI Ruren, RONG Liangyan
DOI: 10.7506/rlyj1001-8123-20210408-096
2021 Vol. 35 (11): 16-23 [
Abstract
] (
91
)
全文
(
113
)
24
Identification of Volatile Metabolites of Lame Meat from Three Ovine and Caprine Breeds in Inner Mongolia by Gas Chromatography-Ion Mobility Spectrometry
LIU Zhihong, ZHAO Cun, XIE Yuchun, SU Xin, GUO Juntao, DAI Dongliang, QIN Qing, ZHANG Chongyan, LAN Mingxi, CAI Ting, YONG Quan, WANG Zhixin, LI Jinquan
DOI: 10.7506/rlyj1001-8123-20210524-149
2021 Vol. 35 (11): 24-30 [
Abstract
] (
80
)
全文
(
187
)
31
Evaluation of Flavor Differences among Pork from Rongchang Pigs Processed by Different Cooking Methods
LI Rui, WANG Haiyan, LI Xing, ZHANG Xiaochun, OU Xiuqiong, ZHONG Zhengze
DOI: 10.7506/rlyj1001-8123-20210203-031
2021 Vol. 35 (11): 31-37 [
Abstract
] (
85
)
全文
(
162
)
Package & Storage
38
Effect of Polyvinyl Chloride Films Incorporated with Capsaicin-Loaded Graphene Oxide (CAP@GO) in Preserving the Quality of Minced Beef
QUE Xiaofeng, SI Wenhui, XU Liang, FANG Zhicheng, GAO Yue
DOI: 10.7506/rlyj1001-8123-20210424-110
2021 Vol. 35 (11): 38-43 [
Abstract
] (
68
)
全文
(
109
)
Reviews
44
Status of and Trends in the Meat Processing Industry in China during the 13th Five-Year Plan Period
QU Chao, TAO Cui, NIU Linru, WANG Shouwei, ZHAO Bing, GUO Ya, XU Dian
DOI: 10.7506/rlyj1001-8123-20210528-160
2021 Vol. 35 (11): 44-49 [
Abstract
] (
167
)
全文
(
247
)
50
Progress in the Preparation of Seasonings from Animal By-Products by Maillard Reaction
WU Yujie, LU Fangyun, HUANG Jin, ZOU Ye, XU Weimin, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20210607-172
2021 Vol. 35 (11): 50-56 [
Abstract
] (
136
)
全文
(
307
)
57
Progress in Research on the Effect of Extracts from Edible and Medicinal Plants on the Quality of Meat Products
YAN Tingxuan, YU Xia, ZOU Lifang, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20210528-158
2021 Vol. 35 (11): 57-63 [
Abstract
] (
100
)
全文
(
296
)
64
Progress in the Application of Stable Isotope Techniques, Mineral Element Fingerprint and Visible-Near Infrared Spectroscopy in the Authenticity Identification of Poultry Meat Products
LIU Yahui, TAN Dan, MU Jian, ZHANG Ang
DOI: 10.7506/rlyj1001-8123-20210426-114
2021 Vol. 35 (11): 64-72 [
Abstract
] (
56
)
全文
(
153
)
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BEIJING CAPITAL AGRIBUSINESS & FOODS GROUP
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FOOD SCIENCE
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