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2023 Vol. 37, No. 8
Published: 31 August 2023
Reviews
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Effect of Nitrosation Inhibitors from Lactic Acid Bacteria on the Formation of N-Nitrosamines in Sauced Beef
LI Jiayi, GE Qufeng, LI Jue, LIANG Hanfeng, TANG Jingyi, XU Dezhi, YANG Hua
DOI: 10.7506/rlyj1001-8123-20230517-044
2023 Vol. 37 (8): 1-7 [
Abstract
] (
53
)
全文
(
119
)
Processing Technology
8
Fish-Pork Sausage: Optimization of Processing Conditions and Quality Analysis
XIAO Sili, LI Bowen, LIU Qiaoyu, LI Xiangluan, OU Baiqiao, CHEN Bisheng, ZENG Xiaofang, BAI Weidong
DOI: 10.7506/rlyj1001-8123-20230505-038
2023 Vol. 37 (8): 8-13 [
Abstract
] (
65
)
全文
(
147
)
14
Optimization of Recipe for Sour Soup with Beef
HUANG Chaobin, LEI Xing, WANG Xiaoyu, LI Juan, WU Wenyan, ZHANG Yulong, HU Ping
DOI: 10.7506/rlyj1001-8123-20230426-034
2023 Vol. 37 (8): 14-19 [
Abstract
] (
59
)
全文
(
96
)
Analysis & Detection
20
Multivariate Statistical Analysis for Comparison of Volatile Flavor Components in Meat from Male and Female Yushu Yaks
PI Li, TAN Liang, CAO Junhu
DOI: 10.7506/rlyj1001-8123-20230523-048
2023 Vol. 37 (8): 20-26 [
Abstract
] (
38
)
全文
(
58
)
27
Establishment and Optimization of Analytical Method for Detection of Volatile Flavor Compounds in Dry-Cured Fish
CHEN Fangxue, WANG Shizhe, QIU Wenxing, XIONG Guangquan, QIAO Yu, WU Wenjin, WANG Lan
DOI: 10.7506/rlyj1001-8123-20230419-030
2023 Vol. 37 (8): 27-34 [
Abstract
] (
35
)
全文
(
36
)
Reviews
35
Research Progress on the Effects of Different Low-Temperature Storage Methods on the Quality of Beef and Mutton: A Review
JIA Rongjie, WANG Qiantong, LI Jiqiang, HAO Jiangang, HAN Yongsheng, LIU Yunge, ZHANG Yimin
DOI: 10.7506/rlyj1001-8123-20230616-058
2023 Vol. 37 (8): 35-40 [
Abstract
] (
59
)
全文
(
148
)
41
Research Progress on Crayfish Shelling Techniques and Comprehensive Utilization of Crayfish Shells
SU Yan, WU Weilun, WANG Lan, YU Wei, SUN Xueqin, BAO Yu, KANG Jun, WU Qian, SHI Liu
DOI: 10.7506/rlyj1001-8123-20230505-036
2023 Vol. 37 (8): 41-45 [
Abstract
] (
44
)
全文
(
74
)
46
Research Progress on Analytical Techniques for Detection of Meat Flavor Substances
DU Chunlin, ZHAO Chunping, TAN Ya
DOI: 10.7506/rlyj1001-8123-20230517-047
2023 Vol. 37 (8): 46-51 [
Abstract
] (
62
)
全文
(
116
)
52
Research Progress on the Influential Factors and Detection Methods of Heterocyclic Amines in Meat Products
YANG Ridong, NI Laixue, YAO Xianqi, XIE Wancui, CHE Hongxia, LI Hongyan, DONG Xiufang
DOI: 10.7506/rlyj1001-8123-20230517-045
2023 Vol. 37 (8): 52-60 [
Abstract
] (
47
)
全文
(
115
)
61
A Review of Recent Progress on Plant-Based Meat: Raw Materials, Processing Technologies, and Product Properties
DAI Xinxin
DOI: 10.7506/rlyj1001-8123-20230423-031
2023 Vol. 37 (8): 61-69 [
Abstract
] (
50
)
全文
(
140
)
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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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