Technology Study on Processing the Frozen Trachurus Murphyi Food

[1]

WU Chenyan, YANG Mei, WANG Keli, LIU Xinjie, LIU Sijia, MA Lizhen. Changes in the Quality and Protein Properties of Seasoned Fish during Repeated Freeze-Thaw Cycles [J]. FOOD SCIENCE, 2021, 42(9): 206-213.

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[3]

LI Yingchang, LI Shuangyan, DU Fengxia, LIU Xuefei, WEI Ya, YANG Xianqing. Effect of Dihydromyricetin on Trimethylamine Oxide Degradation and Quality Attributes in Grilled Squid Fillets during Storage [J]. FOOD SCIENCE, 2021, 42(7): 247-252.

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ZHAO Shan, ZHONG Lingli, LI Xi, LEI Xinyu, ZHENG Xingguo, GUO Ling’an, LEI Shaorong, ZHOU Hong, HUANG Shiqun, FENG Junyan. Determination of Phenolic Acids and Their Distribution in Freeze-Ground Aerial Parts of Different Sweetpotato Varieties by Ultra-High Performance Liquid Chromatography [J]. FOOD SCIENCE, 2021, 42(12): 222-232.

[6]

WU Jinhong, YANG Danlu, ZHOU Mi, CHEN Xu, CAI Xixi, SHI Yi, YANG Fujia, WANG Shaoyun, XU Jingshen, ZHANG Heng. Advances in Understanding the Theoretical Mechanism of the Interaction between Antifreeze Proteins and the Ice-Water Interface Layer [J]. FOOD SCIENCE, 2021, 42(11): 244-252.

[7]

Frank G. F. QIN, DING Zhongxiang, YUAN Jiaojiao, JIANG Runhua, HUANG Simin, SHAO Youyuan. Comparative Experimental Study on Freeze Concentration and Vacuum Evaporation Concentration of Apple Juice [J]. FOOD SCIENCE, 2020, 41(7): 102-109.

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ZHONG Mingming, LIAO Yi, QI Baokun, FANG Lin, SUN Yufan, XIE Fengying, LI Yang,. Freeze-Thaw Stability of Sonicated Soybean Lipophilic Protein-Hydroxypropyl Methylcellulose Stabilized Emulsions [J]. FOOD SCIENCE, 2020, 41(5): 73-79.

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KANG Jiao, ZHANG Yarong, YANG Congxu, XUE Qiaoli, HU Yongjin. Optimization of the Production Process for Direct Vat Set of Lactobacillus fermentum FYa1 for Pickle Fermentation [J]. FOOD SCIENCE, 2020, 41(24): 216-222.

[10]

XUE Qianqian, JIANG Xiaoming, WEN Yunqi, XUE Changhu, LUAN Donglei. Effect of Microwave Pasteurization on Quality of Soft-Packed Oncorhynchus keta Walbaum Fillets [J]. FOOD SCIENCE, 2020, 41(21): 52-57.

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YANG Jie, GUO Jinfeng, LI Baokun, LU Shiling, WANG Qingling, DONG Juan, JIANG Caihong, JI Hua, WANG Tengbin. Cryoprotective Effect of Acid-Cold Cross Stress on Lactobacillus fermentum [J]. FOOD SCIENCE, 2020, 41(2): 101-106.

[13]

ZHANG Wei, JIAO Chunhai, XIONG Guangquan, WANG Lan, SHI Liu, LI Xin, DING Anzi, WU Wenjin. Effects of NaHCO3 Immersion on the Quality of Channel Catfish Subjected to Repeated Freeze-thaw Cycles [J]. FOOD SCIENCE, 2020, 41(18): 35-41.

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LIU Jingnan, ZHANG Zhihui, WANG Lin, WANG Yuying, ZHANG Anqi, WANG Xibo, XU Ning. Effect of Ultrasound on Freeze-Thaw Stability of Soy Protein Isolate Gel Induced by Glutamine Transaminase [J]. FOOD SCIENCE, 2020, 41(13): 76-82.

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