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  • 中文期刊(546167)
  • 外文期刊(6)
  • 会议论文(22155)
  • 获奖成果(7190)
  • 专利(42595)

期刊名称

  • food production processing and nutrition(2)
  • trends in food science & technology(2)
  • journal of agricultural and food chemistry(1)
  • poultry science(1)

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关键词

  • animal livers; bioactive protein hydrolysates; efficient extraction; bioactive activity; promising utilization(1)
  • conjugated fatty acids; muscle products; cla; clna; cepa; cdha; biosynthesis; antitumor; antiobesity; antidiabetes; anticardiovascular disease; modulation of immune system; diet; slaughter season; age; processing(1)
  • hydrolysis; antioxidant hydrolysate; response surface methodology; turkey meat(1)
  • omega-3 oils; oxidative stability; stabilization; structural modification; emulsion; encapsulation(1)
  • postmortem tenderisation; ageing; emerging technique; combination intervention; functionary mechanism(1)
  • response surface methodology; acidolysis; p-coumaric acid; monooleyl p-coumarates; dioleyl p-coumarates; antioxidant activity(1)

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作者

  • Wang, Daoying AND Shahidi, Fereidoon AND Wang, Daoying(0)

机构

  • jiangsu acad agr sci, inst agr prod proc, nanjing 210014, peoples r china(5)
  • mem univ newfoundland, dept biochem, st john, nf a1b 3x9, canada(4)
  • shaanxi univ sci & technol, sch food & biol engn, xian 710021, peoples r china(3)
  • shaanxi univ sci & technol, nat food macromol res ctr, xian 710021, peoples r china(2)
  • shanxi univ sci & technol, sch food & biol engn, xian 710021, peoples r china(2)
  • jiangsu acad agr sci, inst agr prod proc, nanjing 210014, jiangsu, peoples r china(1)
  • key lab food qual & safety jiangsu prov, state key lab breeding base, nanjing 210014, peoples r china(1)
  • mem univ newfoundland, dept biochem, st john, nb a1b 3x9, canada(1)
  • mem univ newfoundland, dept biochem, st john, nl a1c 5s7, canada(1)

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年份

  • 2022(1)
  • 2021(3)
  • 2020(1)
  • 2018(1)

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科研产出
资源类型: 外文期刊
作者:Wang, Daoying(精确检索)
作者:Shahidi, Fereidoon(精确检索)
作者:Wang, Daoying(精确检索)
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共6条记录
1Stability and stabilization of omega-3 oils: A review

作者：

机构：

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Omega-3 oils; Oxidative stability; Stabilization; Structural modification; Emulsion; Encapsulation

年份：2021

2Protein hydrolysate from turkey meat and optimization of its antioxidant potential by response surface methodology

作者：

机构：

来源：POULTRY SCIENCE

关键词： hydrolysis; antioxidant hydrolysate; response surface methodology; turkey meat

年份：2018

3Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review

作者：

机构：

来源：TRENDS IN FOOD SCIENCE & TECHNOLOGY

关键词： Animal livers; Bioactive protein hydrolysates; Efficient extraction; Bioactive activity; Promising utilization

年份：2021

4Conjugated Fatty Acids in Muscle Food Products and Their Potential Health Benefits: A Review

作者：

机构：

来源：JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

关键词： conjugated fatty acids; muscle products; CLA; CLNA; CEPA; CDHA; biosynthesis; antitumor; antiobesity; antidiabetes; anticardiovascular disease; modulation of immune system; diet; slaughter season; age; processing

年份：2020

5Mono- and dioleyl p-coumarate phenolipids and their antioxidant activity in a muscle updates food model system

作者：

机构：

来源：FOOD PRODUCTION PROCESSING AND NUTRITION

关键词： Response surface methodology; Acidolysis; P-coumaric acid; Monooleyl p-coumarates; Dioleyl p-coumarates; Antioxidant activity

年份：2022

6Techniques for postmortem tenderisation in meat processing: effectiveness, application and possible mechanisms

作者：

机构：

来源：FOOD PRODUCTION PROCESSING AND NUTRITION

关键词： Postmortem tenderisation; Ageing; Emerging technique; Combination intervention; Functionary mechanism

年份：2021

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