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检索条件"机构=State Key Laboratory of Meat Quality Control and Cultured Meat Development"
16 条 记 录,以下是1-10 订阅
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Evaluation of co-spoilage potential of Pseudomonas fragi and Pseudomonas lundensis isolated from chilled pork: in vitro and in situ
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Food Science and Human Wellness 2024年
作者: Han Dou Anthony Pius Bassey Jingwen Li Xianming Zeng Keping Ye state key laboratory of meat quality control and cultured meat development Jiangsu Collaborative Innovation Center of meat Production and Processing College of Food Science and Technology Nanjing Agricultural University
Pseudomonas (P.) fragi and P. lundensis have been reported as key spoilage bacteria in aerobically-stored chilled meat. However, the co-spoilage effect of these bacteria has not been effectively evaluated. This study...
来源: 同方期刊数据库 同方期刊数据库 评论
Characterization of the spoilage strength of Aeromonas app. to collagen-rich chilled meat: comparative analysis
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Food Science and Human Wellness 2024年
作者: Junming Gong Liangting Shao Silu Liu Xinglian Xu Huhu Wang state key laboratory of meat quality control and cultured meat development College of Food Science and Technology Nanjing Agricultural University College of Food Science and Pharmacy Xinjiang Agricultural University
Aeromonas spp. are commonly found in spoilage of chilled meat. Aeromonas salmonicida NCM 29 and Aeromonas salmonicida NCM 57 have been discovered the spoilage heterogeneity in degrading myofibrillar protein. In this s...
来源: 同方期刊数据库 同方期刊数据库 评论
Insights into the mechanism of L-malic acid on drip loss of chicken meat under commercial conditions
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Journal of Animal Science and Biotechnology 2024年 第3期15卷 1312-1324页
作者: Haijun Sun Xue Yan Lu Wang Ruimin Zhu Meixia Chen Jingdong Yin Xin Zhang state key laboratory of Animal Nutrition and Feeding College of Animal Science and TechnologyChina Agricultural UniversityBeijing 100193China New Hope Liuhe Co. Ltd./Key Laboratory of Feed and Livestock and Poultry Products Quality&Safety ControlMinistry of AgricultureChengduSichuan 610023China Institute of Animal Husbandry and Veterinary Medicine Beijing Academy of Agriculture and Forestry SciencesBeijing 100097China
Background A deterioration in the meat quality of broilers has attracted much more attention in recent years.L-malic acid(MA)is evidenced to decrease meat drip loss in broilers,but the underlying molecular mechanisms ... 详细信息
来源: 维普期刊数据库 维普期刊数据库 博看期刊 同方期刊数据库 同方期刊数据库 评论
Charactering the spoilage mechanism of"three sticks"of Jinhua ham
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Food Science and Human Wellness 2022年 第5期11卷 1322-1330页
作者: Changyu Zhou Guang Zhan Daodong Pan Guanghong Zhou Ying Wang Jun He Jinxuan Cao state key laboratory for Managing Biotic and Chemical Threats to the quality and Safety of Agro-products Ningbo UniversityNingbo 315211China key laboratory of Animal Protein Food Processing Technology of Zhejiang Province Ningbo UniversityNingbo 315211China key laboratory of meat Processing and quality control MOEKey Laboratory of Meat ProcessingMOAJiangsu Synergetic Innovation Center of Meat Processing and Quality ControlNanjing Agricultural UniversityNanjing 210095China
To investigate the spoilage characteristics of Jinhua ham,sensory scores,volatile compounds,biogenic amine,physicochemical parameters and microbial counts were evaluated between normal and spoiled hams.The results sho... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Tauroursodeoxycholic acid(TUDCA)improves intestinal barrier function associated with TGR5-MLCK pathway and the alteration of serum metabolites and gut bacteria in weaned piglets
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Journal of Animal Science and Biotechnology 2022年 第6期13卷 1917-1931页
作者: Min Song Fenglin Zhang Yiming Fu Xin Yi Shengchun Feng Zhichang Liu Dun Deng Qiang Yang Miao Yu Canjun Zhu Xiaotong Zhu Lina Wang Ping Gao Gang Shu Xianyong Ma Qingyan Jiang Songbo Wang Guangdong Provincial key laboratory of Animal Nutrition control ALLT ECH-SCAU Animal Nutrition Control Research Allianceand National Engineering Research Center for Breeding Swine IndustryCollege of Animal ScienceSouth China Agricultural UniversityGuangzhou 510642P.R.China Institute of Animal Science Guangdong Academy of Agricultural SciencesState Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of Animal Meat Quality and Safety Control and EvaluationGuangzhou 510640P.R.China Maoming Branch Guangdong Laboratory for Lingnan Modern Agricultural Science and TechnologyMaoming 525000P.R.China
Background:Tauroursodeoxycholic acid(TUDCA),a hydrophilic bile acid,is the main medicinal component of bear bile and is commonly used to treat a variety of hepatobiliary diseases.Meanwhile,TUDCA has been shown to modu... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
A 3D/0D cobalt-embedded nitrogen-doped porous carbon/supramolecular porphyrin magnetic-separation photocatalyst with highly efficient pollutant degradation and water oxidation performance
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Journal of Materials Science & Technology 2022年 第29期124卷 53-64页
作者: Lufang Ning Jing Xu Yang Lou Chengsi Pan Zhouping Wang Yongfa Zhu state key laboratory of Food Science and Technology Jiangnan UniversityWuxi 214122China School of Food Science and Technology Jiangnan UniversityWuxi 214122China International Joint laboratory on Food Safety Jiangnan UniversityWuxi 214122China Collaborative Innovation Center of Food Safety and quality control in Jiangsu Province Jiangnan UniversityWuxi 214122China key laboratory of Synthetic and Biological Colloids Ministry of EducationSchool of Chemical and Material EngineeringJiangnan UniversityWuxi 214122China National Engineering Research Center for Functional Food Jiangnan UniversityWuxi 214122China key laboratory of meat Processing of Sichuan Chengdu UniversityChengdu 610106China Department of Chemistry Tsinghua UniversityBeijing 100084China
A 3D/0D cobalt-embedded nitrogen-doped porous carbon nanocubes(Co-N-C)/supramolecular tetra(4-carboxylphenyl)porphyrin nanocrystals(SA-TCPP)photocatalyst was successfully self-assembled viaπ–πinteraction,hydrogen b... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Different dietary starch sources alter the carcass traits, meat quality, and the profile of muscle amino acid and fatty acid in finishing pigs
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Journal of Animal Science and Biotechnology 2021年 第1期12卷 358-371页
作者: Miao Yu Zhenming Li Ting Rong Gang Wang Zhichang Liu Weidong Chen Jiazhou Li Jianhao Li Xianyong Ma Institute of Animal Science Guangdong Academy of Agricultural SciencesState Key Laboratory of Livestock and Poultry BreedingKey Laboratory of Animal Nutrition and Feed Science in South ChinaMinistry of Agriculture and Rural AffairsGuangdong Provincial Key Laboratory of Animal Breeding and NutritionGuangdong Engineering Technology Research Center of animal Meat quality and Safety Control and EvaluationMaoming BranchGuangdong Laboratory for Lingnan Modern AgricultureGuangzhou 510640GuangdongChina
Background: With increasing health awareness among consumers, the demand for healthier, tastier, higher quality and nutritional value pork is increasing. It has been shown that different dietary starch sources can alt... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Quantitative estimation of enzymatic released specific oligosaccharides from Hericium erinaceus polysaccharides using CE-LIF
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Journal of Pharmaceutical Analysis 2023年 第2期13卷 201-208页
作者: Yong Deng Jing Zhao Shaoping Li state key laboratory of quality Research in Chinese Medicine Institute of Chinese Medical SciencesUniversity of MacaoMacao SAR999078China Joint laboratory of Chinese Herbal Glycoengineering and Testing Technology University of MacaoMacao SAR999078China Macao Centre for Testing of Chineese Medicine University of MacaoMacao SAR999078China
Polysaccharides exhibit multiple pharmacological activities which are closely related to their structural features.Therefore,quantitatively quality control of polysaccharides based on their chemical charac-teristics i... 详细信息
来源: 维普期刊数据库 维普期刊数据库 评论
Effectiveness and safety evaluation of graded levels of N-carbamylglutamate in growing-finishing pigs
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Animal Nutrition 2022年 第3期10卷 412-418页
作者: Chunping Wang Lijun Shang Qiuping Guo Yehui Duan Mengmeng Han Fengna Li Yulong Yin Shiyan Qiao state key laboratory of Animal Nutrition Ministry of Agriculture Feed Industry CentreChina Agricultural UniversityBeijing 100193China Beijing Bio-feed Additives key laboratory Beijing 100193China key laboratory of Agro-ecological Processes in Subtropical Region Institute of Subtropical AgricultureChinese Academy of SciencesChangsha 100045China University of Chinese Academy of Sciences Beijing 100039China
The aim of this study was as follows:1)to investigate the effects of graded levels of N-carbamylglutamate(NCG)on performance,blood biochemical indexes,carcass traits and related indicators in growingfinishing pigs,and... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论
Characterization particulate matter from several Chinese cooking dishes and implications in health effects
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Journal of Environmental Sciences 2018年 第10期30卷 98-106页
作者: Lina Wang Xinran Zheng Svetlana Stevanovic Xin Wu Zhiyuan Xiang Mingzhou Yu Jing Liu state Environmental Protection key laboratory of Risk Assessment and control on Chemical Process School of Resources and Environmental Engineering East China University of Science and TechnologyShanghai 200237 China International laboratory of Air quality and Health Queensland University of Science and TechnologyShanghai 200237 China The security environmental protection bureau of Ningbo daxie development zone Ningbo 315812 China Department of physics China Jiliang UniversityHangzhou 310018 China School of Municipal and Environmental Engineering Harbin Institute of Technology Harbin 250001 China
Cooking fume produced by oil and food at a high temperature releases large amount of fine particulate matter(PM) which have a potential hazard to human health. This chamber study investigated particle emission chara... 详细信息
来源: 维普期刊数据库 维普期刊数据库 同方期刊数据库 同方期刊数据库 评论