响应面试验优化超声波辅助木瓜蛋白酶嫩化河蚌肉工艺

[1] Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (<Emphasis Type="Italic">Camellia sinensis</Emphasis> L.) leaves.[J].J. Prakash Maran;S. Manikandan;B. Priya;P. Gurumoorthi.Journal of Food Science and Technology.2015, 1

[2] Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat.[J].I. Siró;Cs. Vén;Cs. Balla;G. Jónás;I. Zeke;L. Friedrich.Journal of Food Engineering.2008, 2

[3] Microbiological; chemical and sensory assessment of mussels (<Emphasis Type="Italic">Mytilus galloprovincialis</Emphasis>) stored under modified atmosphere packaging.[J].Emre Caglak;Sukran Cakli;Berna Kilinc.European Food Research and Technology.2008, 6

[4] Chemical; sensory and shelf life evaluation of sliced salmon treated with salts of organic acids.[J].Khalid Ibrahim Sallam.Food Chemistry.2006, 2

[5] A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat.[J].F. Ruiz de Huidobro;E. Miguel;B. Blázquez;E. Onega.Meat Science.2004, 3

[6] 超声波辅助酶法提取黑莓酒渣中花色苷工艺优化及其生物活性 [J]. 食品科学 , 2015, (06) : 63 - 68

[7] 超声波辅助复合酶提取菊糖工艺优化 [J]. 食品科学, 2015, 36 (04) : 23 - 28

[8] 超声波技术嫩化鱿鱼的研究 [J]. 中国食品学报, 2013, (11) : 6 - 14

[9] 采珠后河蚌副产物的营养成分分析及评价 [J]. 食品工业科技, 2012, 33 (19) : 346 - 349

[10] 超高压处理对鳙鱼质构特性的影响 [J]. 中国食品学报, 2012, 12 (05) : 182 - 187

[1] Box-Behnken design based multi-response analysis and optimization of supercritical carbon dioxide extraction of bioactive flavonoid compounds from tea (<Emphasis Type="Italic">Camellia sinensis</Emphasis> L.) leaves.[J].J. Prakash Maran;S. Manikandan;B. Priya;P. Gurumoorthi.Journal of Food Science and Technology.2015, 1

[2] Application of an ultrasonic assisted curing technique for improving the diffusion of sodium chloride in porcine meat.[J].I. Siró;Cs. Vén;Cs. Balla;G. Jónás;I. Zeke;L. Friedrich.Journal of Food Engineering.2008, 2

[3] Microbiological; chemical and sensory assessment of mussels (<Emphasis Type="Italic">Mytilus galloprovincialis</Emphasis>) stored under modified atmosphere packaging.[J].Emre Caglak;Sukran Cakli;Berna Kilinc.European Food Research and Technology.2008, 6

[4] Chemical; sensory and shelf life evaluation of sliced salmon treated with salts of organic acids.[J].Khalid Ibrahim Sallam.Food Chemistry.2006, 2

[5] A comparison between two methods (Warner–Bratzler and texture profile analysis) for testing either raw meat or cooked meat.[J].F. Ruiz de Huidobro;E. Miguel;B. Blázquez;E. Onega.Meat Science.2004, 3

[6] 超声波辅助酶法提取黑莓酒渣中花色苷工艺优化及其生物活性 [J]. 食品科学 , 2015, (06) : 63 - 68

[7] 超声波辅助复合酶提取菊糖工艺优化 [J]. 食品科学, 2015, 36 (04) : 23 - 28

[8] 超声波技术嫩化鱿鱼的研究 [J]. 中国食品学报, 2013, (11) : 6 - 14

[9] 采珠后河蚌副产物的营养成分分析及评价 [J]. 食品工业科技, 2012, 33 (19) : 346 - 349

[10] 超高压处理对鳙鱼质构特性的影响 [J]. 中国食品学报, 2012, 12 (05) : 182 - 187