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2023 Vol. 37, No. 10
Published: 31 October 2023
Reviews
Package & Storage
Basic Research
Processing Technology
Basic Research
1
Quality and Processing Characteristics of Different Beef Cuts from Male and Female Chaidamu Cattle
ZHU Chaozhi, LI Kaiyuan, WANG Kai, ZHANG Jiali, LIU Yanxia, ZHAO Gaiming, YIN Mancai
DOI: 10.7506/rlyj1001-8123-20231018-096
2023 Vol. 37 (10): 1-7 [
Abstract
] (
101
)
全文
(
130
)
8
Effect of Micronized Cold-Pressed Hemp Meal on the Quality Characteristics of Low-Phosphate Frankfurters
YAO Xiangyue, CAO Chuanai, KONG Baohua, XIA Xiufang, SUN Fangda, CHEN Qian, LIU Qian
DOI: 10.7506/spkx1002-6630-20230830-081
2023 Vol. 37 (10): 8-15 [
Abstract
] (
58
)
全文
(
73
)
16
Influence of Ferrous Ions on Bacterial Growth on Tilapia Fillets
MENG Xiaohua
DOI: 10.7506/rlyj1001-8123-20231007-093
2023 Vol. 37 (10): 16-21 [
Abstract
] (
42
)
全文
(
75
)
Processing Technology
22
Optimized Preparation and Antioxidant Activity of Enzymatic Hydrolysate from Hippocampus abdominals
CHEN Peilu, LI Ming, ZHANG Jiayuan, QIU Fengyan, QIU Xianzhu, LUO Youhua, QI Huanyang, XU Guanghui
DOI: 10.7506/rlyj1001-8123-20230927-088
2023 Vol. 37 (10): 22-29 [
Abstract
] (
36
)
全文
(
89
)
Package & Storage
30
Effects of Photooxidation and Oxygen on Beef Quality and Physicochemical Properties of Protein during Storage
CHEN Ziting, SUN Zhida
DOI: 10.7506/rlyj1001-8123-20230920-084
2023 Vol. 37 (10): 30-36 [
Abstract
] (
45
)
全文
(
112
)
37
Effect of Chitosan-Spearmint (Mentha spicata L.) Essential Oil Composite Films on Preservation of Sauced Pork
LIU Yuchen, QU Mengrui, CAO Kaiyang, WANG Dongying
DOI: 10.7506/rlyj1001-8123-20230830-080
2023 Vol. 37 (10): 37-41 [
Abstract
] (
50
)
全文
(
64
)
Reviews
42
Research Progress in Main Spoilage Microorganisms and Predictive Microbiological Modeling of Chilled Meat
WANG Li, LIN Ying, TAN Xu, KUANG Jinyan, LI Zongjun, WANG Yuanliang
DOI: 10.7506/rlyj1001-8123-20230817-077
2023 Vol. 37 (10): 42-48 [
Abstract
] (
71
)
全文
(
112
)
49
Progress in the Preparation and Functional Evaluation of Animal Derived Immune-Active Peptides
XI Liqin, YANG Junna, LI Jiapeng, LIU Li, FU Lijun, ZHANG Xin, WANG Shouwei
DOI: 10.7506/rlyj1001-8123-20231007-092
2023 Vol. 37 (10): 49-56 [
Abstract
] (
45
)
全文
(
93
)
57
Research and Application of Fat Substitutes in Meat Products
WANG Yang, LI Beibei, CHEN Sengao, YANG Chaoyue, ZHU Qiujin, ZHOU Ying
DOI: 10.7506/rlyj1001-8123-20230920-087
2023 Vol. 37 (10): 57-65 [
Abstract
] (
95
)
全文
(
133
)
66
Advances in Understanding Changes in Meat Quality during Multiple Hybridization
ZHOU Yuxi, KANG Shuai, REN Xiaopu, QIAN Wenxi
DOI: 10.7506/rlyj1001-8123-20230902-082
2023 Vol. 37 (10): 66-71 [
Abstract
] (
55
)
全文
(
116
)
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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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Supported by:
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