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2022 Vol. 36, No. 7
Published: 31 July 2022
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Effect of L-Histidine on Structural Characteristics and in Vitro Digestibility of Myofibrillar Protein at Low and High Salt Concentrations
GUO Xiuyun, XU Shuangyi, CAO Siyu, ZHANG Yawei
DOI: 10.7506/rlyj1001-8123-20220511-057
2022 Vol. 36 (7): 1-6 [
Abstract
] (
169
)
全文
(
83
)
7
Effect of High Hydrostatic Pressure Treated Reduced-Sodium Chicken Gels with Calcium Chloride on the Growth and Digestive Characteristics of Mice
XIONG Jiahao, YU Xia, ZOU Lifang, CHEN Conggui
DOI: 10.7506/rlyj1001-8123-20220308-012
2022 Vol. 36 (7): 7-12 [
Abstract
] (
81
)
全文
(
67
)
13
Potential of Trimethylamine and Dimethylamine to Characterize the Freshness of Chilled Mutton
HUO Xiafei, ZHANG Dequan, SU Yuanyuan, GU Minghui, CHEN Li, LI Shaobo, WANG Wei, ZHENG Xiaochun
DOI: 10.7506/rlyj1001-8123-20220411-033
2022 Vol. 36 (7): 13-19 [
Abstract
] (
142
)
全文
(
149
)
20
Effect of L-Histidine and L-Lysine on the Processing Characteristics of Chicken Breast Meat Evaluated from the Perspective of Post-Slaughter Protein Phosphorylation
LI Jiahui, DI Yuhan, WANG Wenqi, LIAO Boqun, ZHANG Yawei
DOI: 10.7506/rlyj1001-8123-20220505-056
2022 Vol. 36 (7): 20-26 [
Abstract
] (
93
)
全文
(
88
)
Processing Technology
27
Combined Effects of L-Arginine and Rosemary Extract on the Quality of Low-Sodium and Low-Fat Emulsion-Type Sausages
HU Yue, ZHOU Cunliu
DOI: 10.7506/rlyj1001-8123-20220315-019
2022 Vol. 36 (7): 27-34 [
Abstract
] (
87
)
全文
(
54
)
35
Effect of Sodium Salt Substitutes on the Quality of Oncorhynchus masou Caviar
WU Ruiyun, WANG An, MU Wenqiang, PANG De, LI Pinglan
DOI: 10.7506/rlyj1001-8123-20220505-055
2022 Vol. 36 (7): 35-41 [
Abstract
] (
98
)
全文
(
57
)
42
Effects of Salt-Reduced Hot Pot Seasoning on the Eating Quality and Sodium and Potassium Contents of Bovine Tripe
XIONG Kexin, DAI Shuzhou, KANG Beibei, WANG Haibin, LIAO E, PENG Lijuan, ZHANG Ying
DOI: 10.7506/rlyj1001-8123-20220505-054
2022 Vol. 36 (7): 42-46 [
Abstract
] (
126
)
全文
(
50
)
Package & Storage
47
Effects of Different Types of Electric Field Combined with Controlled Freezing-Point Storage on Water Retention Properties of Fresh Pork
XIE Feifei, ZHANG Dequan, XU Yuqian, LI Xin, FANG Fei, LIU Shanshan, QIU Xudong, LI Haibin, HOU Chengli
DOI: 10.7506/rlyj1001-8123-20220424-043
2022 Vol. 36 (7): 47-53 [
Abstract
] (
111
)
全文
(
102
)
Reviews
54
Salt Reduction Technologies in Meat Processing: Recent Progress and Future Applications
WANG Wei, ZHANG Rui, ZHANG Jiamin, YANG Yixi, BAI Ting, JI Lili
DOI: 10.7506/rlyj1001-8123-20220328-026
2022 Vol. 36 (7): 54-60 [
Abstract
] (
188
)
全文
(
208
)
61
Progress in Research on the Effect of Sodium on Meat Product Quality and Sodium Reduction Technologies
RUI Litong, LI Haijing, ZHANG Tingting, GUO Qi, LI Zihao, XIA Xiufang
DOI: 10.7506/rlyj1001-8123-20220526-063
2022 Vol. 36 (7): 61-68 [
Abstract
] (
219
)
全文
(
330
)
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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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Supported by:
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