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2023 Vol. 37, No. 12
Published: 31 December 2023
Reviews
Package & Storage
Basic Research
Analysis & Detection
Processing Technology
Basic Research
1
Preparation, Isolation and Purification of Antioxidant Peptides from Chinese Giant Salamander Skin Collagen
ZHOU Yanhua, JIA Xiuqi, LI Tao, WANG Jianwen, LUO Qinghua
DOI: 10.7506/rlyj1001-8123-20240105-006
2023 Vol. 37 (12): 1-6 [
Abstract
] (
29
)
全文
(
57
)
Processing Technology
7
Optimization of the Preparation Process of Functional Fish Cartilage Polysaccharide and Its Safety Evaluation for Consumption
WU Ruiyun, GUI Meng, LIU Ziyu, Tharushi S. Shinali, SHANG Nan
DOI: 10.7506/rlyj1001-8123-20231115-102
2023 Vol. 37 (12): 7-15 [
Abstract
] (
18
)
全文
(
49
)
Analysis & Detection
16
Changes in Volatile Components during the Steaming Process of Giant Salamander Tails Analyzed by Gas Chromatography-Ion Mobility Spectrometry and Chemometrics
ZHAO Shibo, CHENG Kaiqi, HE Jingyuan, JIN Wengang
DOI: 10.7506/rlyj1001-8123-20231229-118
2023 Vol. 37 (12): 16-22 [
Abstract
] (
20
)
全文
(
13
)
23
Analysis of Quality Differences of Commercial Sichuan-Style Sausages before and after Steaming by Nutritional and Intelligent Sensory Evaluation
CAI Xuemei, BAI Ting, ZHANG Jing, QIAO Mingfeng, WANG Yongjiang, ZHAO Jing, FAN Wenjiao
DOI: 10.7506/rlyj1001-8123-20240111-013
2023 Vol. 37 (12): 23-31 [
Abstract
] (
11
)
全文
(
16
)
32
Differences in Volatile Components of Procambarus clarkii from Different Co-culture Modes
TU Xiaohang, LI Pengpeng, BIAN Huan, GENG Zhiming, ZHU Yongzhi, XU Weimin, WANG Daoying
DOI: 10.7506/rlyj1001-8123-20240111-008
2023 Vol. 37 (12): 32-38 [
Abstract
] (
20
)
全文
(
20
)
39
Qianbei Brown Goat Leg Meat: Comparison of Its Fatty Acid Profile with That of Sheep Meat
ZHANG Xiaohong, ZHANG Ji, QIN Zhen, XIAO Yaoyao, ZHANG Qin, LUO Hong, DENG Yong, HE Yanmei, XIANG Liping, WANG Lanlan, ZHANG Jianyong
DOI: 10.7506/rlyj1001-8123-20231224-116
2023 Vol. 37 (12): 39-45 [
Abstract
] (
24
)
全文
(
14
)
Package & Storage
46
Synergetic Effects of Ozone Water Combined with Ultrasonic and Low-Concentration Sodium Hypochlorite on the Preservation of Chilled Chicken Thighs
LI Yuanhaotian, XU Fengqin, LUO Xin, ZHANG Yimin, WANG Yi, SUN Yanan, ZHANG Xibin, LIANG Rongrong
DOI: 10.7506/rlyj1001-8123-20231221-113
2023 Vol. 37 (12): 46-53 [
Abstract
] (
19
)
全文
(
30
)
54
Effect of Ultra-High-Pressure Sterilization on the Quality of Marinated Meat Products during Storage
ZHANG Shunjun, WANG Dongliang, CHEN Hongzhu, WANG Yuhan, LI Xinfu
DOI: 10.7506/rlyj1001-8123-20240111-014
2023 Vol. 37 (12): 54-60 [
Abstract
] (
19
)
全文
(
29
)
Reviews
61
Research Progress on Quality and Safety Control Technologies for the Whole Industry Chain of Precooked Meat Dishes
GUO Shuangshuang, ZHU Chun, LIU Hailu, LIU Yini, GE Yan
DOI: 10.7506/rlyj1001-8123-20231130-107
2023 Vol. 37 (12): 61-68 [
Abstract
] (
25
)
全文
(
104
)
69
Research Progress in Meat Freshness Evaluation and Preservation Technologies
ZUO Xiaojia, Zainure·TUERSUN
DOI: 10.7506/rlyj1001-8123-20231213-112
2023 Vol. 37 (12): 69-75 [
Abstract
] (
23
)
全文
(
55
)
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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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