Comparison of Muscle Nutritional Composition of Wild Portunus trituberculatus in Two Sea Areas(2个海域野生三疣梭子蟹肌肉中营养成分比较) [PDF]
Shipin kexue jishu xuebao, 2021 The nutritional value of Portunus trituberculatus in two different sea areas was comprehensively evaluated by analyzing and comparing the muscle nutritional components.
GUO Ya'nan(郭亚男) +7 more
doaj +1 more source
Application of Magnetic Bead Extraction Technology in Detection of Vibrio parahaemolyticus(磁珠提取技术在副溶血弧菌检测中的应用) [PDF]
Shipin kexue jishu xuebao, 2021 Vibrio parahaemolyticus is a common food borne pathogen. In order to solve the problems of complex steps and long detection period of Vibrio parahaemolyticus, a magnetic bead extraction and PCR combined technique was developed for rapid detection of ...
XIAO Yushi(肖雨诗) +6 more
doaj +1 more source
Effects of Modified Nanoparticles Loaded with Eugenol on Properties of Zein Films(负载丁香酚的改性纳米粒对玉米醇溶蛋白膜性能的影响) [PDF]
Shipin kexue jishu xuebao, 2023 To develop biodegradable composite films with fresh-keeping effects, caffeic acid (CA) was covalently grafted with amino-mesoporous silica nanoparticles (NH2-MSN) via a carbodiimide mediated coupling reaction and loaded with eugenol (EG) to obtain ...
LIU Jinyuan(刘锦渊) +2 more
doaj +1 more source
Determination of Seven N-Nitrosamines in Ready-to-Eat Fish Products by GC-MS/MS with Alkali-Treatment Coupled Salt-Assisted Dispersive Liquid-Liquid Microextraction(碱处理结合盐辅助分散液液微萃取GC-MS/MS检测即食鱼制品中7种N-亚硝胺) [PDF]
Shipin kexue jishu xuebao, 2021 To improve the detection efficiency, a new method for the determination of 7 N-nitrosamines in ready-to-eat fish products was developed by GC-MS/MS with alkali treatment coupled salt-assisted dispersive liquid-liquid microextraction (SADLLME). The sample
HOU Tongyao(侯彤瑶) +5 more
doaj +1 more source
Effect of Microwave Treatment on Oil Phase Migration of Phenolic Compounds in Germinated Flaxseed(微波处理对萌动亚麻籽酚类化合物油相迁移的影响) [PDF]
Shipin kexue jishu xuebao, 2022 The increased endogenous synthesis and oil phase migration of main phenolic compounds in flaxseed were particularly important to the improvement of oxidation stability for flaxseed oil and the bioavailability for α-linolenic acid.
QIN Xiaopeng(秦晓鹏) +6 more
doaj +1 more source
Effects of Transport Time on Stress Level and Meat Quality in Yangzhou Goose(运输时间对扬州鹅应激程度和肉品质的影响) [PDF]
Shipin kexue jishu xuebao, 2018 This study evaluated the effects of transport time on stress level and meat quality of Yangzhou goose. Thirty Yangzhou geese were randomly assigned into five treatments with each group having six geese.
ZHANG Shuxiang(张舒翔) +4 more
doaj +1 more source
Development of Sterilization Technology and Equipment of Cold Plasma Cold Sterilization(低温等离子体冷杀菌关键技术装备研究进展) [PDF]
Shipin kexue jishu xuebao, 2018 Cold plasma as an effective non-thermal technology for decontamination has been received more and more attention in recent years. This review provides a critical summary of studies of development background and the sterilization mechanisms of cold plasma,
ZHANG Jianhao(章建浩) +3 more
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Effects of Cold Plasma Cold Sterilization on Major Spoilage Bacteria and Biogenic Amines in Beef(低温等离子体冷杀菌对生鲜牛肉主要腐败菌及生物胺抑制效应研究) [PDF]
Shipin kexue jishu xuebao, 2018 In order to research the effects of cold plasma cold sterilization (CPCS) on food safety, fresh beef packaged with MAP gas (V(O2)∶V(CO2)∶V(N2)=35%∶35%∶30%) was treated by cold plasma at 72kV for 85s and stored at 4℃ for 10 days.
HUANG Mingming(黄明明) +3 more
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Ultra-high Pressure Processing Could Be Used to Alter Properties of Emulsion-type Sausages with Reduced-fat(应用超高压技术改善降脂乳化肠的滴水损失) [PDF]
Shipin kexue jishu xuebao, 2016 Effects of high pressure processing (HPP), including high pressure and high pressure treatment time, on the drip loss of sausages with reduced-fat were investigated.
YANG Huijuan(杨慧娟) +2 more
doaj +1 more source
Study on Properties of High Concentration Emulsion Loaded Curcumin and Its Influence on Quality of Emulsified Sausages(负载姜黄素的高浓度乳化物对乳化肠品质的影响) [PDF]
Shipin kexue jishu xuebao, 2019 Curcumin has strong physiological and pharmacological activities. However, its bioavailability and application in food industry is limited due to the low solubility in water.
FANG Aihu(方艾虎) +4 more
doaj +1 more source