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2023 Vol. 37, No. 2
Published: 28 February 2023
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Effects of Feeding Apostichopus japonicus Gonads on Immune Modulation in Mice
LI Qian, JIAO Yang, LIU Qi, ZHANG Yuan, ZHAO Ling, SUN Huihui, CAO Rong
DOI: 10.7506/rlyj1001-8123-20221109-148
2023 Vol. 37 (2): 1-5 [
Abstract
] (
87
)
全文
(
101
)
6
Effects of Different Reducing Sugars on Gel Quality of Silver Carp Surimi
LIU Junya, SHI Wenzheng, ZHU Xueshen
DOI: 10.7506/rlyj1001-8123-20221025-142
2023 Vol. 37 (2): 6-11 [
Abstract
] (
127
)
全文
(
196
)
Processing Technology
12
Optimization of Processing Conditions for Instant Shrimp Paste from Penaeus vannamei by Response Surface Methodology
QIAO Min, BU Ying, WANG Jinxiang, LI Xuepeng, YI Shumin, LI Jianrong
DOI: 10.7506/rlyj1001-8123-20220913-116
2023 Vol. 37 (2): 12-19 [
Abstract
] (
135
)
全文
(
211
)
Package & Storage
20
Effects of Mixed Solution of Tea Polyphenols and Chitosan on Storage Quality and Microbial Community Structure of Rainbow Trout (Oncorhynchus mykiss) Fillets
WU Xinning, LI Mingze, LIANG Shijie, ZHANG Jingxuan, XIONG Xin, TAN Yuqing, LUO Yongkang
DOI: 10.7506/rlyj1001-8123-20221008-132
2023 Vol. 37 (2): 20-25 [
Abstract
] (
126
)
全文
(
115
)
26
Quality Changes in Pork-Fish Composite Meatballs during Storage
DANG Meiqi, YANG Mei, AN Yueqi, LI Xiaodong, XIONG Shanbai
DOI: 10.7506/rlyj1001-8123-20221109-147
2023 Vol. 37 (2): 26-31 [
Abstract
] (
133
)
全文
(
119
)
32
Effect of Temporary Cultivation System on Improving the Quality of Oysters
CHEN Linyun, LI Biansheng, RUAN Zheng, LI Dandan, QIAN Jiang
DOI: 10.7506/rlyj1001-8123-20221104-146
2023 Vol. 37 (2): 32-39 [
Abstract
] (
108
)
全文
(
127
)
Reviews
40
Research Progress on Nutritional Evaluation of and Processing and Preservation Technologies for Channa argus
CHEN Shengjun, LU Meiming, XIANG Huan, XUE Yong, HUANG Hui, LI Laihao, HU Xiao
DOI: 10.7506/rlyj1001-8123-20221017-141
2023 Vol. 37 (2): 40-45 [
Abstract
] (
151
)
全文
(
143
)
46
A Review of Factors Affecting the Storage Quality of Sea Cucumber and Technologies for Its Preservation
WU Ke, LI Meng, LI Ying, MA Yongsheng, FAN Xinru, ZHAO Qiancheng
DOI: 10.7506/rlyj1001-8123-20221215-157
2023 Vol. 37 (2): 46-53 [
Abstract
] (
106
)
全文
(
159
)
54
Recent Advances in New Physical Field-Assisted Thawing Technologies to Applied Improve the Quality of Raw Meat
LIANG Xue, LIU Jiuyang, KONG Baohua, CAO Chuanai, XIA Xiufang, ZHANG Hongwei, LIU Qian
DOI: 10.7506/rlyj1001-8123-20220908-114
2023 Vol. 37 (2): 54-61 [
Abstract
] (
103
)
全文
(
176
)
62
A Review of the Impact of Non-Meat Proteins on Myofibrillar Proteins and Meat Quality
HUANG Chunyang, WANG Lingjuan, WANG Zhe, ZHANG Xinxiao, MA Jingjing, YANG Jing, ZOU Ye, WANG Daoying, XU Weimin
DOI: 10.7506/rlyj1001-8123-20220919-122
2023 Vol. 37 (2): 62-67 [
Abstract
] (
125
)
全文
(
214
)
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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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