Determination of 9 Organotins in Food Contact Materials(食品接触材料中9种有机锡的检测) [PDF]
Shipin kexue jishu xuebao, 2021 An analytical method for simultaneous determination of organotins in food contact materials with different uses by gas chromatography-mass spectrometry was established.
QIAN Chong(钱冲) +6 more
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Study on Critical Technology of Compound Fruit and Vegetable Chicken Jerky with Oats(复合果蔬燕麦鸡肉脯关键工艺研究) [PDF]
Shipin kexue jishu xuebao, 2013 Pretreatment of raw materials was improved on the basis of the traditional chicken jerky production process. Fruits, vegetables, and oats were added to the chicken jerky and the optimal amount of fruits, vegetables, and oats was studied.
YANG Fang(杨 芳) +5 more
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Research on Identification of Pseudomonas aeruginosa and Serratia marcescens in Strawberry by MALDI-TOF MS(MALDI-TOF MS对草莓中铜绿假单胞菌和黏质沙雷氏菌的检测) [PDF]
Shipin kexue jishu xuebao, 2018 To evaluate the value of MALDI-TOF MS for the risk monitoring of microorganism in strawberry and determine the hazards identification microorganism and their characteristics. Pseudomonas aeruginosa and Serratia marcescens were isolated from 50 strawberry
WEI Chao(魏超) +3 more
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Safety Issues during Tea-processing in China and their Countermeasures(我国茶叶加工过程的质量安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 This paper described the management mode and the status of tea quality and safety in China and introduced the tea quality control experience in India, Japan, Europe, and the United States.
LIU Xin(刘 新) +6 more
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Effect of Aflatoxin B1 Removal by Ultra High Pressure-Assisted Enzyme Treatment on Quality of Rice Bran Polypeptides(超高压辅助酶法脱除黄曲霉毒素B1工艺对米糠多肽品质的影响) [PDF]
Shipin kexue jishu xuebao, 2019 Based on the optimized process for aflatoxin B1(AFB1)removal through the ultra high pressure-assisted enzyme treatment, the quality of rice bran polypeptides has been evaluated.
LIN Yiyun(林奕云) +5 more
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Safety Issues in Tea Deep-processing Products in China and their Countermeasures(我国茶叶深加工产品的安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 This paper introduced the current situation of Chinese tea deep-processing industry and analyzed the food safety issues in the production of major tea deep-processing products from the aspects of raw materials, processing, and related regulations and ...
YIN Jun-feng(尹军峰) +3 more
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Tea Safety Issues in Field Production in China and their Countermeasures(我国茶叶在种植环节的质量安全问题及对策) [PDF]
Shipin kexue jishu xuebao, 2014 This paper outlined the kinds of tea quality issues during tea production in fields and their affecting factors and explored some of the control measures.
HAN Wen-yan(韩文炎) +2 more
doaj +1 more source
Study on Antibacterial Effect of Natural Complex Preservatives in Instant Noodle Sauce(天然复合防腐剂在方便面料包中抑菌效果的应用) [PDF]
Shipin kexue jishu xuebao, 2014 The present study investigated the microbial inhibiting effect of natural complex preservatives in instant noodles sauce. Through the single factor experiment, two natural preservatives with the antibacterial effect in curry-flavor sauce were identified ...
LIU Qi(刘 齐) +5 more
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Comparison of Three Extraction Methods about Polysaccharides of Chestnut Shell(3种方法对板栗壳多糖提取的比较) [PDF]
Shipin kexue jishu xuebao, 2013 This study investigated the optimal extraction conditions of chestnut shells' polysaccharides by utilizing three different methods, ultrasonic extraction,water extraction, and alkali extraction.
LIU Qi(刘 齐) +4 more
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Effects of Human Gut Microflora on Stability of Wine Anthocyanins in vitro(体外模拟人肠道微生物对葡萄酒花色苷稳定性的影响) [PDF]
Shipin kexue jishu xuebao, 2020 The influence of intestinal microflora on the stability of wine anthocyanins and the relationship between anthocyanin structure and stability were analyzed, which is helpful for understanding the digestion and absorption of anthocyanins and improving ...
LIU Yangjie(刘杨洁) +4 more
doaj +1 more source