基于超声结合电位水技术的新疆羊肉解冻特性及机理研究

U2003117
2020
王军
联合基金项目
教授
青岛农业大学
58万元
电位水;解冻机理;超声;畜肉;解冻特性
2021-01-01到2023-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 基于快速检测技术的鸡肉中沙门氏菌风险评估系统 专利 王军;韩荣伟;杨永新;都启晶;逄滨;李鹏;范荣波;于忠娜;姜洪宁
2 Marination ingredients on meat quality and safety – a review 期刊论文 Syed Md Ehsanur Rahman;Islam Sharmeen;潘俊宇;孔德薇;奚倩;都启晶;杨永新;王军;Deog-Hwan Oh;韩荣伟
3 Effects of ultrasound-assisted slightly acidic electrolyzed water thawing on myofibrillar protein conformation and gel properties of chicken breasts 期刊论文 Kong Dewei;Quan Chunli;Xi Qian;Han Rongwei;Li Peng;Du Qijing;Yang Yongxin;Sun Jingxin;Tamplin Mark;Wang Jun
4 Ultrasound combined with slightly acidic electrolyzed water thawing of mutton: Effects on physicochemical properties, oxidation and structure of myofibrillar protein 期刊论文 Kong Dewei;Han Rongwei;Yuan Mengdi;Xi Qian;Du Qijing;Li Peng;Yang Yongxin;Applegate Bruce;Wang Jun
5 Controlling microbial population in livestock and poultry industry using electrolyzed water as an emerging technology for ensuring food safety 期刊论文 Syed Md. Ehsanur Rahman;Sarder Md. Ariful Islam;Dewei Kong;Qian Xi;Qijing Du;Yongxin Yang;Deog-Hwan Oh;Jun Wang;Rongwei Han
6 Slightly acidic electrolyzed water as a novel thawing media combined with ultrasound for improving thawed mutton quality, nutrients and microstructure 期刊论文 Kong Dewei;Han Rongwei;Yuan Mengdi;Xi Qian;Du Qijing;Li Peng;Yang Yongxin;Rahman S.M.E.;Wang Jun
7 Control of bacterial biofilms in red meat – A systematic review 期刊论文 Rahman S.M.E.;Islam S.M.A.;Xi Qian;Han Rongwei;Oh Deog-Hwan;Wang Jun
8 Study on the quality and myofibrillar protein structure of chicken breasts during thawing of ultrasound-assisted slightly acidic electrolyzed water (SAEW) 期刊论文 Kong Dewei;Quan Chunli;Xi Qian;Han Rongwei;Koseki Shige;Li Peng;Du Qijing;Yang Yongxin;Forghani Fereidoun;Wang Jun
9 一种羊肉真空包装台 专利 奚倩;王得伟;王军;王萍;马孟旭
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