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2022 Vol. 36, No. 9
Published: 30 September 2022
Reviews
Package & Storage
Basic Research
Basic Research
1
Differences in Meat Quality Characteristics of Different Carcass Parts of Nanyang Cattle
ZHAO Gaiming, HOU Jianbiao, ZHU Chaozhi, XU Long, CUI Wenming, QI Xingshan
DOI: 10.7506/rlyj1001-8123-20220726-086
2022 Vol. 36 (9): 1-6 [
Abstract
] (
149
)
全文
(
195
)
7
Effects of Apples and Grapes on the Release of Heterocyclic Amines during in Vitro Digestion of Roast Beef Patties
CHEN Yang, CHEN Qiaochun, DENG Peng, HE Zhiyong, WANG Zhaojun, CHEN Qiuming, CHEN Jie, ZENG Maomao
DOI: 10.7506/rlyj1001-8123-20220801-088
2022 Vol. 36 (9): 7-12 [
Abstract
] (
79
)
全文
(
131
)
13
Patinopecten yessoensis Mantle Polypeptides Enhanced the Structural Stability of Myofibrillar Proteins from Silver Carp
CONG Haihua, GENG Wenhao, ZHU Jiawen, YANG Tian, LU Xiaoyan, CHANG Kexin, ZHAO Qiancheng
DOI: 10.7506/rlyj1001-8123-20220428-048
2022 Vol. 36 (9): 13-19 [
Abstract
] (
98
)
全文
(
107
)
20
Effects of Non-Meat Protein Addition on the Quality and Myofibrillar Protein Structure of Minced Pork
HUANG Chunyang, WU Yujie, YANG Biao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin, LUO Zhang
DOI: 10.7506/rlyj1001-8123-20220523-060
2022 Vol. 36 (9): 20-26 [
Abstract
] (
81
)
全文
(
103
)
27
Changes in the Expression of Myosin and Myosin Heavy Chain Isoform Genes during the Growth of Small Tailed Han Sheep
XUE Baoling, SONG Xiaobin
DOI: 10.7506/rlyj1001-8123-20220324-022
2022 Vol. 36 (9): 27-31 [
Abstract
] (
92
)
全文
(
81
)
Package & Storage
32
Preparation and Stability of Docosahexaenoic Acid (DHA)-Rich Fish Oil Liposomes
YANG Shuibing, LIU Li, YI Guofu, YU Haixia
DOI: 10.7506/rlyj1001-8123-20220505-051
2022 Vol. 36 (9): 32-36 [
Abstract
] (
96
)
全文
(
141
)
Reviews
37
Status Quo, Problems and Future Prospects of Prepared Dishes
WANG Wei, ZHANG Rui, ZHANG Jiamin, WU Zhoulin
DOI: 10.7506/rlyj1001-8123-20220817-095
2022 Vol. 36 (9): 37-42 [
Abstract
] (
944
)
全文
(
2934
)
43
Progress in Multi-omics Research on Flavor Formation Mechanism in Fermented Aquatic Foods
CHEN Jian, WANG Wanwan, LI Huan, WANG Feifei, FU Linglin, DONG Ke, JIA Linyu, WANG Yanbo
DOI: 10.7506/rlyj1001-8123-20220609-067
2022 Vol. 36 (9): 43-50 [
Abstract
] (
134
)
全文
(
559
)
51
Progress in the Application of Non-Thermal Sterilization Technologies in the Preservation of Aquatic Products
YU Jiayi, QIAN Yunfang
DOI: 10.7506/rlyj1001-8123-20220328-029
2022 Vol. 36 (9): 51-57 [
Abstract
] (
85
)
全文
(
366
)
58
Status Quo of Prepared Meat Dishes and Their Chemical Safety Control Strategies
LI Zekun, LI Linqiang, LIU Yongfeng
DOI: 10.7506/rlyj1001-8123-20220718-083
2022 Vol. 36 (9): 58-64 [
Abstract
] (
145
)
全文
(
667
)
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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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