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国内外蛋品加工技术的研究现状

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9 安道强,李淑芬.精制磷脂的研究进展. 化学工业与工程.2004,21(2):125-128

10 O. Castellani, C. Gue′ rin-Dubiard, E. David-Brianda, M. Anton.Influence of physicochemical conditions and technologicaltreatments on the iron binding capacity of egg yolk phosvitin. Food Chemistry 85 (2004) 569–577

11 Oscar Castellani, etc.Effect of aggregation and sodium salt on emulsifying propertiesof egg yolk phosvitin.Food Hydrocolloids 19 (2005) 769–776

12 Lin Yang, Ying Cao, Zhen-Yu Chen.Stability of conjugated linoleic acid isomers in egg yolk lipids during frying.Food Chemistry 86 (2004) 531-535

13 Alain Krief, Jean-Jacques Letesson and Denis Billen.Comparison between ‘IgY technology’ from chickens and ‘IgG technology’ from mice for production of tailor-made antibodies. Tetrahedron Letters 43 (2002) 1843–1846

14 Kevin J. Friesen, W. Reuben Kaufman.Effects of 20-hydroxyecdysone and other hormones on egg development, and identification of a vitellin-binding protein in the ovary of the tick, Amblyomma hebraeum. Journal of Insect Physiology 50 (2004) 519-529

15 J. Wang, R.S. Jiang, Y. Yu. Relationship between dynamic resonance frequency and egg physical properties.Food Research International 37 (2004) 45-50

16 Satoru Fujiwara1, Fumiko Matsumoto and Yasushige Yonezawa.Effects of Salt Concentration on Association of the Amyloid Protofilaments of Hen Egg White Lysozyme Studied by Time-resolved Neutron Scattering. J. Mol. Biol. (2003) 331, 21–28 17 Elizabeth L. Forsythe,etc.Crystallization of chicken egg white lysozyme from assortedsulfate salts. Journal of Crystal Growth 196 (1999) 332-343 18 Lydia Campbell, Vassilios Raikos, Stephen R. Euston.Heat stability and emulsifying ability of whole egg and egg yolk as related to heat treatment.Food Hydrocolloids 19 (2005) 533–539

19 Gipsy Tabilo-Munizaga, Gustavo V. Barbosa-C′anovas.Pressurized and heat-treated surimi gels as affected by potato starch and egg white: microstructure and water-holding capacity. Lebensm.-Wiss. u.-Technol. 38 (2005) 47–57

20 Maria Fiorenza Caboni, Emanuele Boselli, Maria Cristina Messia.Effect of

processing and storage on the chemical quality markers of spray-dried whole egg. Food Chemistry 92 (2005) 293-303

21 M.M. G_ongora-Nieto, P.D. Pedrow, B.G. Swanson G.V. Barbosa-C_anovas.Energy analysis of liquid whole egg pasteurized by pulsed electric fields.Journal of Food Engineering 57 (2003) 209-216

22 J.A. Depree and G.P. Savage.Physical and flavour stability of mayonnaise. Trends in Food Science & Technology 12(2001) 157–163

23 R. Xiong, G. Xie, A.S. Edmondson, J-F. Meullenet. Neural network modelling of the fate of Salmonella enterica serovar Enteritidis PT4 in home-made mayonnaise prepared with citric acid. Food Control 13 (2002) 525-533

24 K.P. Yashoda, R. Jagannatha Rao, N.S. Mahendrakar D. Narasimha Rao.Egg loaf and

changes in its quality during storage. Food Control 15 (2004) 523-526

25 C. Alamprese, M. Rossi, E. Casiraghi, A. Hidalgo, F. Rauzzino.Hygienic quality evaluation of the egg product used as ingredient in fresh egg pasta.Food Chemistry 87 (2004) 313-319

26 Hung-Min Chang, Cheng-Fang Tsai, Chin-Fung Li. Inhibition of lysinoalanine formation in alkali-pickled duck egg (Pidan). Food Research International 32 (1999) 559-563

27 马美湖.我国蛋与蛋制品加工重大关键技术筛选研究报告(三).中国家禽, 2005,27(1):4-7

28言思进,从蛋品加工看我国蛋业的持续发展.家禽科学, 2005, (3):40-41

29 戴政等.不同家禽蛋类营养成分的比较.氨基酸和生物资源,2003,25(3):24-26 30 龙良启等.红心蛋研究进展.湖北畜牧兽医,2002,(6):5-7

31王希国等.禽类蛋氨酸锌营养研究与应用.中国家禽,2002,24(9):32-33

32刘文奎.高附加值鸡蛋的生产技术与开发趋势.中国家禽, 2003,25(17):32-36 33刘文奎.鸡蛋深加工系列产品综合开发技术概况.中国家禽,2004,26(23):6-9 34 徐立宏,柳树彬.从废弃蛋壳中提取溶菌酶的研究.广东化工, 2004, (4):25-27

35 李慧芳,陈宽维,章双杰.中国6个地方鸭品种蛋品质比较.动物科技, 2004,21(10):25- 26 36张玲勤.禽蛋的加工开发与增效技术.家禽科学, 2005, (1):40-41

37 刘良忠等.长货架期真空软包装咸蛋加工工艺的研究.湖北农学院学报,2003,23(1):45-46

38 王立增.浅析蛋的几种加工技术.家禽科学, 2005, (3):35-36

39王桂朝.劣质蛋与蛋制品的鉴别方法.中国家禽, 2004,26(18):46-48 40王廷正.禽蛋浸泡储存保鲜技术研究.陕西师范大学硕士论文

41王麟荣,张雪薇.关于鸡蛋壳微观结构的研究. 山西食品工业,1996,(3):27-29 42刘良忠等.缩短咸蛋加工时间及改善咸蛋品质的研究.食品技术, 2003, (1):36-37 43周永昌.蛋与蛋制品工艺学北京:科技出版社,1993

44 张春敏等.咸蛋渗透传质与品质的研究.食品科技,2005,(2):26-28 45 徐明生等.香辛料对咸蛋腌制的影响.肉类研究,2000,(4):38-39 46 刘良忠等.几种食品添加剂与香辛料对咸蛋加工的影响.食品工业科学技术,2003,(1): 48-50

47 言思进.从蛋品加工看我国蛋业的持续发展.中国家禽,2005,27(9):37-45

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9 安道强,李淑芬.精制磷脂的研究进展. 化学工业与工程.2004,21(2):125-128 10 O. Castellani, C. Gue′ rin-Dubiard, E. David-Brianda, M. Anton.Influence of physicochemical conditions and technologicaltreatments on the iron binding capacity of egg yolk phosvitin. Food Chemistry 85 (2004) 569–577 11 Oscar Castellani, etc.Effect of aggregation and sodium salt on emulsifying propertiesof egg yolk phosvitin.Food H

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