المؤلفون: LU Jun, GAO Han, LU Qinghua, WANG Guoze, LÜ Junli, WANG Jianhua, ZUO Wenhuan

المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 52-60 (2024)

مصطلحات موضوعية: phenolic acid, antioxidant activity, solvation effect, density functional theory, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-007.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/442778ee2b8b4388957f951bf97b6149Test

المؤلفون: XIE Huanhuan, REN Xian’e, SONG Yangfeng, YANG Feng

المصدر: Shipin Kexue, Vol 45, Iss 7, Pp 202-210 (2024)

مصطلحات موضوعية: hydrodynamic cavitation, soy protein isolate, catechin, interaction, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://www.spkx.net.cn/fileup/1002-6630/PDF/2024-45-7-024.pdfTest; https://doaj.org/toc/1002-6630Test

الوصول الحر: https://doaj.org/article/c001cc4a42a048dfb54457c36f859649Test

المؤلفون: Hongfei REN, Mengyu PANG, Xinyi SUI, Dan LIU, Feiyan YANG, Yangshan LIU, Jing ZHANG, Xiuju DU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 11-20 (2024)

مصطلحات موضوعية: ganoderma lucidum polysaccharides, repeated freeze-thaw, process optimization, antioxidant activity, structural characterization, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/13a2a3fc729f40c1a314a90520ffa316Test

المؤلفون: Yuxin ZHU, Wenbin WANG, Jiajing WANG, Yunlan ZHU, Yifei ZHANG, Xue XU, Yongqi DAI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 21-28 (2024)

مصطلحات موضوعية: auricularia auricula, different solvent, extract, organic germanium, antioxidant activity, polysaccharide, polyphenol, flavone, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/3460ce57d0c54a269288766a322b97c6Test

المؤلفون: Hao GUO, Xueyuan BAI, Yu CHEN, Wenbo SONG, Na LIU, Siming WANG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 1-10 (2024)

مصطلحات موضوعية: ginseng, alcohol-soluble protein, response surface, structural representationin, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/12f4dd34be16480d95811a8690064e6aTest

المؤلفون: Jiangbo WANG, Chaoyue XUE, Jialu ZHU, Chao HE, Yan SHEN, Fengjiao CAI, Ruijing ZHANG, Jian XU

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 143-150 (2024)

مصطلحات موضوعية: jujube wine, physical and chemical properties, antioxidant activity, fermentation process, in vitro digestion., Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/b821ed62d1f748ecbf5ede2569591972Test

المؤلفون: Yanqiao ZHAO, Shaoping WANG, Yue WANG, Bing SUN, Jianying LI

المصدر: Shipin gongye ke-ji, Vol 45, Iss 8, Pp 318-324 (2024)

مصطلحات موضوعية: perilla leaves, in vitro digestion, antioxidant activity, hypoglycemic, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/c937cd5fe35745d982adda06fa0b338cTest

المؤلفون: Yayuan TANG, Xuefeng WANG, Zhen WEI, Mengke WU, Zhaoxing YANG, Yu XIANG, Xuemei HE, Jian SUN

المصدر: Shipin gongye ke-ji, Vol 45, Iss 7, Pp 100-107 (2024)

مصطلحات موضوعية: banana flower polysaccharide, chemical composition, antioxidant activity, stability, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/2f075d6d29d44de29d7da20bee4c3d08Test

المؤلفون: Lingfei TU, Yan LI, Zhen ZHANG

المصدر: Shipin gongye ke-ji, Vol 45, Iss 7, Pp 244-253 (2024)

مصطلحات موضوعية: bletilla striata polysaccharide, selenide modification, response surface optimization, preparation process, antioxidant activity, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/131f124679ca4bb889d7ac26e1aa7bc8Test

المؤلفون: Qingqing ZHU, Ruijuan MA, Jianfeng CHEN, Youping XIE

المصدر: Shipin gongye ke-ji, Vol 45, Iss 7, Pp 217-226 (2024)

مصطلحات موضوعية: squid skin, protein peptides, physicochemical property, antioxidant activity, in vitro simulated digestion, Food processing and manufacture, TP368-456

وصف الملف: electronic resource

العلاقة: https://doaj.org/toc/1002-0306Test

الوصول الحر: https://doaj.org/article/5a179e1f72da41c4989d0ac8858aef4fTest