云南高校图书馆联盟文献共享服务平台- 轻工技术与工程

轻工技术与工程—农产品加工及贮藏工程: 作品数：211236被引量：268337H指数：84; 导出分析报告; 相关作者：徐幸莲周光宏孔保华马美湖李洪军更多>>; 相关机构：中国农业大学南京农业大学江南大学东北农业大学更多>>; 发文主题：茶叶饮料牛奶水果酸奶更多>>; 相关期刊：更多>>; 发文基金：国家自然科学基金国家科技支撑计划国家现代农业产业技术体系建设项目公益性行业(农业)科研专项更多>>

Effects of potassium lactate on sensory attributes,bacterial community succession and biogenic amines formation in Rugao ham: 《Food Science and Human Wellness》2024年第1期198-210,共13页Renyong Liao Ying Wang Qiang Xia Changyu Zhou Fang Geng Daodong Pan Jinxuan Cao; supported by National Natural Science Foundation of China(32022066,32101975);Zhejiang Province Natural Science Foundation(LQ22C200017);China Postdoctoral Foundation(2020M681806,2021T140348);Science and Technology Programs of Ningbo(202003N4130,202002N3067)。; To deepen the understanding in the effect of potassium lactate on the sensory quality and safety of Rugao ham,sensory attributes,physicochemical parameters,total volatile basic nitrogen(TVBN),microorganism community a...; 关键词：Rugao ham Potassium lactate Biogenic amines Microbial community Metabolic pathways

A comparison study on structure-function relationship of polysaccharides obtained from sea buckthorn berries using different methods:antioxidant and bile acid-binding capacity被引量：9: 《Food Science and Human Wellness》2024年第1期494-505,共12页Qiaoyun Li Zuman Dou Qingfei Duan Chun Chen Ruihai Liu Yueming Jiang Bao Yang Xiong Fu; The Guangdong Basic and Applied Basic Research Foundation(2022A1515010730);National Natural Science Foundation of China(32001647);National Natural Science Foundation of China(31972022);Financial and moral assistance supported by the Guangdong Basic and Applied Basic Research Foundation(2019A1515011996);111 Project(B17018)。; In this study,the structural characters,antioxidant activities and bile acid-binding ability of sea buckthorn polysaccharides(HRPs)obtained by the commonly used hot water(HRP-W),pressurized hot water(HRP-H),ultrasonic...; 关键词：Sea buckthorn Extraction method STRUCTURE Rheological properties Antioxidant activity Bile acid binding capacity

Dynamic changes in physicochemical property,biogenic amines content and microbial diversity during the fermentation of Sanchuan ham被引量：2: 《Food Science and Human Wellness》2024年第1期506-516,共11页Zhongai Chen Hong Chen Huan Du Cong Chen Kaixiang Lu Qiaoli Xue Yongjin Hu; funded by National Natural Science Foundation of China(31460445);Science and Technology Talents and Platform Program of Yunnan Province,No.202105AF150049;Yunnan University Key Laboratory of Food Microbial Resources and Utilization(Yunjiaofa[2018]No.135)。; Sanchuan ham is appreciated in Yunnan Province,China,for its characteristic flavor and taste,while the microbial community structure and biogenic amines content remain unclear during fermentation processes.In this stu...; 关键词：Sanchuan ham Nitrite cont ent Free amino acids CADAVERINE STAPHYLOCOCCUS

Effects of probiotics and its fermented milk on constipation: a systematic review被引量：4: 《Food Science and Human Wellness》2023年第6期2124-2134,共11页Jiaming Yan Meiling Wu Wei Zhao Lai-Yu Kwok Wenyi Zhang; supported by the National Natural Science Foundation of China(31922071);the Natural Science Foundation of Inner Mongolia Autonomous Region of China(2021ZD08);Science Fund for Distinguished Young Scholars of Inner Mongolia Agricultural University(BR220301).; This study reviewed clinical evidence of probiotics-mediated effects on constipation.Four databases were used in the literature searches,namely Cochrane Library,Embase,Pubmed,and Web of Science.The last retrieval time...; 关键词：CONSTIPATION PROBIOTICS Fermented milk META-ANALYSIS Dosage form

The role of cholesterol in modifying the lipid-lowering effects of Fuzhuan brick-tea in Caenorhabditis elegans via SBP-1/SREBP被引量：4: 《Food Science and Human Wellness》2023年第6期2297-2305,共9页Lianyun Pan Yan Lu Shen Dai Xiangyue Tang Ligui Xiong Zhonghua Liu Yushun Gong; supported by the National Natural Science Foundation of China(31801547);Some C.elegans strains were provided by CGC,which is funded by the NIH Office of Research Infrastructure Programs.; Fuzhuan brick-tea(FZT)has long been consumed for its supposed weight loss and lipid-lowering benefi ts.In this study,we show that the regulation of fat storage in Caenorhabditis elegans from a water extract of FZT was...; 关键词：Fuzhuan brick tea CHOLESTEROL Fat storage Sterol regulatory element-binding protein

Relation of tea ingestion to salivary redox and flow rate in healthy subjects: 《Food Science and Human Wellness》2023年第6期2336-2343,共8页Pik Han Chong Qiaojuan He Suyun Zhang Jianwu Zhou Pingfan Rao Min Zhang Lijing Ke; supported by The‘Pioneer’and‘Leading Goose’R&D Program of Zhejiang(2022C03138);The National Key Research and Development Program of China(2016YFD0400202);the National Natural Science Foundation of China(31571803)。; The biochemistry of human saliva can be altered by food intake.The benefits of tea drinking were extensively studied but the influence of tea ingestion on human saliva has not been revealed.The work aimed to investiga...; 关键词：Black tea Flow rate Oolong tea Salivary redox status Vine tea

Safety evaluation and whole genome sequencing for revealing the ability of Penicillium oxalicum WX-209 to safely and effectively degrade citrus segments被引量：1: 《Food Science and Human Wellness》2023年第6期2369-2380,共12页Xiao Hu Yujiao Qian Zhipeng Gao Gaoyang Li Fuhua Fu Jiajing Guo Yang Shan; the financial support of the National Natural Science Foundation of China[32201960,32073020];Science and Technology Innovation Program of Hunan Province[2022RC1150];Changsha Municipal Natural Science Foundation[kq2202332];Hunan innovative province construction project[2019NK2041];Agricultural Science and Technology Innovation Project of Hunan Province[2021CX05].; The microbial potential of Penicillium has received critical attention.The present research aimed to elucidate the efficacy of crude enzyme secreted from Penicillium oxalicum WX-209 in degrading citrus segments and ev...; 关键词：Penicillium oxalicum WX-209 Crude enzyme DEGRADATION Safety evaluation Genome sequencing

pH值对柞蚕蛹粉凝胶特性及蛋白质热聚集行为的影响被引量：1: 《食品科学技术学报》2023年第4期54-66,共13页丁雨欣佘雨洋王欣颖刘彦群孙京新邵俊花; 国家自然科学基金面上项目(31871826);辽宁省科学技术计划项目(2021-NLTS-11-02);沈阳市中青年科技创新人才支持计划项目(RC210420)。; 柞蚕蛹富含优质蛋白质,是一种具有很高开发利用价值的食品原料。采用质构仪、流变仪和激光扫描共聚焦显微镜等分析不同pH值对柞蚕蛹粉凝胶特性及蛋白质分子热聚集行为的影响。结果表明:pH值为7时形成的柞蚕蛹粉凝胶网络较为连续和均匀,...; 关键词：柞蚕蛹蛋白质凝胶特性热诱导聚集 PH值溶解性

海鲈鱼免疫肽的制备及对RAW264.7细胞双向免疫调节作用研究被引量：2: 《食品科学技术学报》2023年第4期94-106,共13页林晟陈选杨傅佳黄沐晨杨倩蔡茜茜汪少芸; 中央引导地方科技发展专项项目(2020L3004);国家自然科学基金联合基金重点项目(U1905202)。; 为探究海鲈鱼免疫调节肽(Lateolabrax maculatus immunomodulatory peptides,LIP)的免疫和抗炎活性,以小鼠脾淋巴细胞刺激指数为指标,通过单因素和响应面优化实验确定LIP的最佳制备条件。利用RAW264.7巨噬细胞模型,探究LIP的免疫调节活...; 关键词：海鲈鱼免疫调节肽免疫肽响应面双向免疫调节 RAW264.7巨噬细胞

肉制品中锌原卟啉形成研究进展被引量：1: 《食品与发酵工业》2023年第15期344-350,共7页赵改名王兴辉祝超智崔文明王小鹏温耀涵张文华李航; 国家现代农业产业技术体系资助项目(CARS-37);国家自然科学基金项目(31701626)。; 锌原卟啉(zinc-protoporphyrin IX,ZnPP)是一种主要在肉制品(如无硝干腌火腿)加工过程中成熟阶段自然产生的红色素,它以Zn^(2+)的形式配位于原卟啉IX(protoporphyrin IX,PPIX),性质稳定,能有效改善肉制品的颜色。为丰富ZnPP在形成过程...; 关键词：肉制品锌原卟啉无硝影响因素形成机制

高级检索 检索式检索

时间限定

期刊范围

学科限定全选

高级检索 检索式检索

时间限定

期刊范围

学科限定全选

轻工技术与工程—农产品加工及贮藏工程

检索结果分析

下载全文

高级检索检索式检索

时间限定

期刊范围

学科限定全选

高级检索 检索式检索

时间限定

期刊范围

学科限定全选

轻工技术与工程—农产品加工及贮藏工程

检索结果分析

下载全文

用户登录

高级检索检索式检索