0427-964174643
当前位置:主页»关于开云app全站官网入口»工厂仓库»

开云app全站官网入口_以酪氨酸酶为基础的时间温度指示系统参考文献

文章出处:开云app全站官网入口 人气:发表时间:2023-10-01 00:53
本文摘要:参考文献[1]YanS,HuaweiC,LiminZ,etal.Developmentandcharacterizationofanewamylasetypetime--temperatureindicator[J].Foodcontrol,2008,19(3):315-319.[2]BobelynE,HertogML,NicolaIBM.Applicabilityofanenzymatictimetemperatureintegratorasaqualityindicat

开云app全站官网入口

参考文献[1]YanS,HuaweiC,LiminZ,etal.Developmentandcharacterizationofanewamylasetypetime--temperatureindicator[J].Foodcontrol,2008,19(3):315-319.[2]BobelynE,HertogML,NicolaIBM.Applicabilityofanenzymatictimetemperatureintegratorasaqualityindicatorformushroomsinthedistributionchain[J].Postharvestbiologyandtechnology,2006,42(1):104-114.[3]WanihsuksombatC,HongtrakulV,SuppakulP.Developmentandcharacterizationofaprototypeofalacticacid--basedtime--temperatureindicatorformonitoringfoodproductquality[J].JournalofFoodEngineering,2010,100(3):427-434.[4]KimMJ,JungSW,ParkHR,etal.SelectionofanoptimumpH-indicatorfordevelopinglacticacidbacteria-basedtime-temperatureintegrators(TTI)[J].JournalofFoodEngineering,2012.[5]TsokaS,TaoukisPS,ChristakopoulosP,etal.Timetemperat{"u}reintegrationforchilledfoodshelflifemonitoringusingenzyme-substratesystems[J].Foodbiotechnology,1998,12(1-2):139-155.[6]TaoukisPS,LabuzaTP.Reliabilityoftime-temperatureindicatorsasfoodqualitymonitorsundernonisothermalconditions[J].JournalofFoodScience,1989,54(4):789-792.[7]蔡华伟,任发政,张恒涛,等.淀粉酶型时间-温度命令卡的研制[J].食品科学,2006,27(11):60-62.[8]吴秋明.应用于脲酶研发货架寿命命令体系的研究[D].浙江大学,2005.[9]宁鹏,徐幸莲,费英,等.碱性脂肪酶型时间-温度命令卡指示剂的研究[J].江西农业学报,2008,20(8):85-87.[10]吕志业,卢昌明.碱性脂肪酶时间温度指示器变色效应的研究[J].纸盒工程,2009,30(7):8-9.[11]ChenQ,KuboI.Kineticsofmushroomtyrosinaseinhibitionbyquercetin[J].Journalofagriculturalandfoodchemistry,2002,50(14):4108-4112.[12]ChenQ,SongK,WangQ,etal.Inhibitoryeffectsonmushroomtyrosinasebysomealkylbenzaldehydes[J].JournalofEnzymeInhibitionandMedicinalChemistry,2003,18(6):491-496.[13]高航,高延芬,徐虹.莲子红衣醇提物的抗氧化和抗褐变活性[J].食品科学,2013,11:18.[14]CarvalhoGM,AlvesTLIV,FreireDM.L-DOPAproductionbyimmobilizedtyrosinase,2000[C].[15]WuD,WangY,ChenJ,etal.PreliminaryStudyontime-temperatureindicator(TTI)systembasedonurease[J].FoodControl,2013.[16]ETurabi,GSumnu,SSahin.Optimizationofbakingofricecakesininfrared-microwavecombinationovenbyresponsesurfacemethodology[J].FoodBioprocessTechnology,2008,1:64-73.[17]GQLiu,XLWang.OptimizationofcriticalmediumcomponentsusingresponsesurfacemethodologyforbiomassandextracellularpolysaccharideproductionbyAgaricusblazei[J].Appliedmicrobiologybiotechnology,2007,74:78-83.[18]BoxGP,BehnkenDW.Somenewthreeleveldesignforthestudyofquantitativevariables[J].Technometrics,1960,2:456-475.[19]NBhaskar,TBenila,CRadha.OptimizationofenzymatichydrolysisofvisceralwasteproteinsofCatla(Catlacatla)forpreparingproteinhydrolysateusingacommercialprotease[J].BioresourceTechnology,2008,99:335-343.[20]HNSin,SYusof,NSheikhAbdulHamid.Optimizationofenzymaticclarificationofsapodillajuiceusingresponsesurfacemethodology[J].Journaloffoodengineering,2006,73:313-319.[21]CornellyvanderVen,HarryGruppen,DriesBAdeBont.Optimizationoftheangiotensinconvertingenzymeinhibitionbywheyproteinhydrolysatesusingresponsesurfacemethodology[J].InternationalDairyJournal,2002,12:813-820.[22]不应芝,励建荣,韩晓祥.号召面分析法优化桑叶多糖萃取工艺的研究[J].中国食品学报,2008,8(4):39-45.[23]RaijaAhvenainen.现代食品包装技术[M].北京:中国农业大学出版社,2006.95-103.[24]Francis,F.J.,1983.Colorimetryoffood.In:Peleg,M.,Bagley,E.B.(Eds.),PhysicalPropertiesofFood.AVIPublishing,Westport,pp.105–124.[25]Taoukis,P.S.,Labuza,T.P.,1989.Applicabilityoftime–temperatureindicatorsasshelflifemonitorsoffoodproducts.JournalofFoodScience54(4),783–788.[26]Labuza,T.P.(1982).Shelf-lifedatingoffoods.Westport,UK:FoodandNutritionPress,57-62.[27]包海蓉,张奎.有所不同冷藏温度对生鲜三文鱼品质变化的影响[J].食品工业科技,2012,33(14):344-347.[28]刘旭.鱼类肌肉品质综合研究[D].厦门:厦门大学,2007.[29]HozborMC,SaizAI,YeannesMI,etal.Microbiologicalchangesanditscorrelationwithqualityindicesduringaerobicicedstorageofseasalmon(Pseudopercissemifasciata)[J].LWT-FoodScienceandTechnology,2006,39(2):99-104.[30]靳春秋,太迟海,杨宪时,等.冰藏三文鱼品质变化及菌互为分析[J].食品与烘烤工业,2013,39(4):220-226.[31]王远红,吕志华,郑桂香,等.大菱鲆的营养成分分析[J].营养学报,2003,25(4):438-440.[32]王彩理,任红梅,刘从力.大菱鲆冻鱼片的制作及其质量掌控[J].农产品加工,2012(12):16-17.[33]雷霁霖,马爱军,陈超,等.大菱鲆(ScophthalmusmaximusL)养殖现状与可持续发展[J].中国工程科学,2005,7(5):30-34.[34]《食品软包装新技术——气调纸盒、活性纸盒和智能纸盒》,徐文达,上海科学技术出版社,2008.[35]崔正翠,许钟,杨宪时,等.大菱鲆冷藏过程中的鲜度变化与货架期[J].食品科学,2011,32(2):285-289.[36]AUBOURGSP,PINEIROC,GALLARDOJM,etal.Biochemicalchangesandqualitylossduringchilledstorageoffarmedturbo(Psettamaxima)[J].FoodChem,2005,90:445-452.[37]OZOGULY,OZOGULF,KULEYE,etal.Biochemical,sensoryandmicrobiologicalattributesofwildturbot(Scophthalmusmaximus),fromtheBlackSea,duringchilledstorage[J].FoodChem,2006,99:752-758.[38]上海市技术监督局.DB31/7-1998生鱼片卫生标准[S].上海:上海市地方标准,1998.[39]JOSHJ.HUISIV.Microbialandbiochemicalspoilageoffoods:anoverview[J].InternationalJournalofFoodMicrobiolog,1996,33(2):1-18.[40]陈敏,陈振华.食用生鱼片安全性研究.[J]中国食品卫生杂志,2000,(12):9-12.[41]近藤金次.鱼的品质评价与保鲜[J].西北纺织工学院学报,1993,7(4):309-315.[42]刘丽,余红心,肖维.鱼肉品质的研究进展[J].内陆水产,2008,33(8):9-12.[43]Labuza,T.P.,&Kamman,J.(1983).Reactionkineticsandacceleratedtestssimulationasafunctionoftemperature.InI.Saguy(Ed.),Applicationsofcomputersinfoodresearch.NewYork:MarcelDekker.[44]江南大学.基于脂肪酶反应蔓延的时间温度指示器的制取方法和应用于[P].ZL201110023063,2012.[45]Koutsoumanis,K.,Taoukis,P.S.,Nychas,G.J.E.,2005.Developmentofasafetymonitoringandassurancesystemforchilledfoodproducts.InternationalJournalofFoodMicrobiology100(1–3),253–260.[46]Taoukis,P.S.,Labuza,T.P.,2003.Time–temperatureindicators(TTIs).In:Ahvenainen,R.(Ed.),NovelFoodPackagingTechniques.WoodheadPublishingLtd.,Cambridge,pp.103–126.[47]张恒涛.一种酶型时间--温度命令卡的制作方法[P].2007.[48]Taoukis,P.S.,Labuza,T.P.,1989.Applicabilityoftime–temperatureindicatorsasshelflifemonitorsoffoodproducts.JournalofFoodScience54(4),783–788.[49]Giannakourou,M.C.,Koutsoumanis,K.,Nychas,G.J.E.,Taoukis,P.S.,2005.Fieldevaluationoftheapplicationoftimetemperatureintegratorsformonitoringfishqualityinthechillchain.InternationalJournalofFoodMicrobiology102(3),323–336.[50]PERTROSSTaoukis,THEODOREPLabuza.ChemicalTime-temperatuerIntegartorsasQualityMonitorsintheChillChain[R].PorcoftheInternationalSymposiumQuimperFROID’97,Quimper,France,June,1997.[51]SchoenHM,ByrneCH.Defrostindicators:manydesignshavebeenpatentedyetthereisnoidealindicator[J].FoodTechnology,1972,26(10):46-50.[52]ByrneCH.Temperatureindicators-thestateoftheart[J].FoodTechnology,1976,30:66-68.[53]SinghRP,WellsJH.Applicationoftime-temperatureindicatorsinfoodstorageanddistribution.Intl.Inst.Refrig.Meetings,Orlando,FL,1985,11.[54]LabuzaTP,TaoukisPS.Therelationshipbetweenprocessingandshelflife,inFoodsforthe90’s[M],(edG.Birch),ElsevierPress,London,1990,73.[55]LabuzaTP,FuB,TaoukisPS.TimeTemperatureIndicators[J].FoodTechnology,1991,45(10):70-82.[56]ManskeWJ.Criticaltemperatureindicator:U.S.Patent4,457,252[P].1984-7-3.[57]GuisingerRE,RampF,LaneR.Criticaltemperatureindicator:U.S.Patent6,957,623[P].2005-10-25.[58]BaughmanRH,PatelGN,PreziosiAF.Time-temperaturehistoryindicators:U.S.Patent3,999,946[P].1976-12-28.[59]TaoukisPS.Modellingtheuseoftime-temperatureindicatorsindistributionandstockrotation[J].Foodprocessmodelling,2001:402-31.[60]DOLANKD,SINGHRP,WELLSJH.Evaluationoftimetemperaturerelatedqualitychangesinicecreamduringstorage[J].JournalofFoodProcessingandPreservation,1985,9:253-271.[61]GRISIUSR,WELLSJH,BARRETEL,eta1.Correlationoftimetemperatureindicatorresponsewithmicrobialgrowthinpasteurizedmilk[J].JournalofFoodProcessingandPreservation,1987,11:309—324.[62]徐倩,谢晶.食品安全与食品低温流通中的温度监控[J].上海水产大学学报,2007,16(2):181—184.[63]VANLOEYA,HINDRICKXM,DECORDTS,eta1.Quantitativeevaluationofthermalprocessesusingtimetemperatureinergraliors[J].TrendsinFoodScienceandTechnology,1996,7(I):16-26.[64]Guiavarc'hY,VanLoeyA,ZuberF,etal.Developmentcharacterizationanduseofahigh‐performanceenzymatictime‐temperatureintegratorforthecontrolofsterilizationprocess'impacts[J].Biotechnologyandbioengineering,2004,88(1):15-25.[65]郑伟洲,卢昌明.时间温度指示器在低温流通食品包装上的研究现状及其应用于[J].包裝工程,2010,31(23):105-109.[66]RonaldJ.Veitch,HelmutJakusch,PeterHeilmann.Temperatureindicatorfordeepfrozenproducts[P].US,5490476,Feb.13,1996.[67]HurmeE,KoivukunnasP.PrintedTTIindicators:U.S.Patent7,430,982[P].2008-10-7.[68]GordhanbhalN.Patel.Timetemperaturehistoryindicators[P].US,3999946,Dec.28,1976[69]AnnetteThierry,JacquesLeMoigne.Temperatureindicatorsbasedonpolydiacetyenecompounds[P].US,5085801,Feb.4,1992.[70]LevyY,HaarerD.Time-temperatureindicatorbasedonvalenceisomerizations:U.S.Patent8,277,749[P].2012-10-2.[71]HeyerdahlPH,LienH,SalbuB,etal.Fullhistorytime-temperatureindicatorsystem:U.S.Patent7,290,925[P].2007-11-6.[72]RajamäkiT,AlakomiHL,RitvanenT,etal.Applicationofanelectronicnoseforqualityassessmentofmodifiedatmospherepackagedpoultrymeat[J].Foodcontrol,2006,17(1):5-13.[73]Agerhem,H.,Nilsson,H.J.,1981.Substratecompositionandusethereof.USPatents4(284),719.[74]Blixt,K.G.,Juhlin,R.,Salenstedt,K.R.,Tiru,M.,Tornmarck,S.I.A.,1977.Enzymaticsubstratecompositionadsorbedonacarrier.USPatents4(043),871.[75]VanLoey,A.,Arhawan,A.,Hendrickx,M.,Haentjens,T.,Tobback,P.,1997.Thedevelopmentanduseofana-amylase-basedtime–temperatureintegratortoevaluatein-packpasteurizationprocesses.Lebensmittel-WissenschaftundTechnologie30,94–100.[76]Guiavarc’h,Y.,VanLoey,A.,Zuber,F.,Hendrickx,M.,2004.Bacilluslicheniformisaamylaseimmobilizedonglassbeadsandequilibratedatlowmoisturecontent:potentialsasatime–temperatureintegratorforsterilisationprocesses.InnovativeFoodScienceandEmergingTechnologies5,317–325.[77]HalinaAgerhem,HansJ.Nilsson.Substratecompositionandusethereof[P].US,4284719,Aug.18,1981.[78]Adams,J.B.,Langley,F.M.,1998.Nitrophenylglucosidehydrolysisasapotentialtime–temperatureintegratorreaction.FoodChemistry62,65–68.[79]KimK,KimE,LeeSJ.Newenzymatictime–temperatureintegrator(TTI)thatuseslaccase[J].JournalofFoodEngineering,2012,113(1):118-123.[80]RANIDN,ABRAHAMTE.KineticStudyofaPurifiedAnionicPeroxidaseIsolatedfromEupatoriumOdoratumandItsNovelApplicationasTimeTemperatureIndicatorforFoodMaterials[J].JournalofFoodEngineering,2006,77:594-600.[81]VaikousiH,BiliaderisCG,KoutsoumanisKP.ApplicabilityofamicrobialTimeTemperatureIndicator(TTI)formonitoringspoilageofmodifiedatmospherepackedmincedmeat[J].Internationaljournaloffoodmicrobiology,2009,133(3):272-278.[82]Vaikousi,H.,Biliaderis,C.G.,Koutsoumanis,K.P.,2008.Developmentofamicrobialtime/temperatureindicatorprototypeformonitoringthemicrobiologicalqualityofchilledfoods.AppliedandEnvironmentalMicrobiology74,3242–3250.[83]Kerry,J.P.,O'Grady,M.N.,Hogan,S.A.,2006.Past,currentandpotentialutilisationofactiveandintelligentpackagingsystemsformeatandmuscle-basedproducts:areview.MeatScience74,113–130.[84]LozinskyVI,PlievaFM.Poly(vinylalcohol)cryogelsemployedasmatricesforcellimmobilization.3.Overviewofrecentresearchanddevelopments[J].Enzymeandmicrobialtechnology,1998,23(3):227-242.[85]Watase,M.andNishinari,K.Largedeformationofhydrogelsofpoly(vinylalcohol),agaroseandkappa-carrageenan.Makromol.Chem.1985,186(5),1081–1086.[86]Lozinsky,V.I,Domotenko,L.V.,Vainerman,E.S.,Titova,E.F.,Mamtsis,A.M.,Belavtseva,E.M.,andRogozhin,S.V.Studyofcryostructurizationofpolymersystems.VII.Structureformationunderfreezingofpoly(vinylalcohol)aqueoussolutions.Coll.Polym.Sci.1986,264(1),19–24.[87]Domotenko,L.V.,Lozinsky,V.I.,Vainerman,E.S.,andRogozhin,S.V.Theinfluenceoffreezinganddefrostingconditionsofpoly(vinylalcohol)aqueoussolutionsonthepropertiesofcryogelswhichareformedasaresult.Vysokomolekul.Soedin.1988,30A(6),1661–1666(inRussian)[88]Yakoyama,F.,Masada,I.,Shimamura,K.,Ikawa,T.,andMonobe,K.Morphologyandstructureofhighlyelasticpoly(vinylalcohol)hydrogelpreparedbyrepeatedfreezing-and-melting.Coll.Polym.Sci.1986,264(7),595–601.[89]Watase,M.Effectofdegreeofpolymerization,degreeofsaponificationandconcentrationonrheologicalpropertiesofpoly(vinylalcohol)hydrogelspreparedbyrepeatedfreezingandmelting.NipponKagakuKaisi1983,9,1254–1259(inJapanese).[90]Rogozhin,S.V.,Lozinsky,V.I.,Vainerman,E.S.,Domotenko,L.V.,Mamtsis,A.M.,Ivanova,S.A.,Shtil’man,M.I.,andKorshak,V.V.Non-covalentcryostructurationinpolymersystems.DokladyAkademiinaukSSSR1984,278(1),129–133(inRussian).[91]Watase,M.,andNishinari,K.RheologicalandDSCchangesinpoly(vinylalcohol)gelsinducedbyimmersioninwater.J.Polym.Sci.Polym.Phys.Ed.1985,23(9),1803–1811[92]Lozinsky,V.I.,Vainerman,E.S.,Domotenko,L.V.,Blumenfel’d,A.L.,Rogov,V.V.,Barkovskaya,E.N.,Fedin,E.I.,andRogozhin,S.V.Characteristicfeaturesofthefreezingofconcentratedaqueouspoly(vinylalcohol)solutions:Theirrelationtothepropertiesofhydrogelsobtainedafterthawing.Kolloidn.Zhurn.1989,51(4),685–690(inRussian)[93]Watase,M.,andNishinari,K.Effectofthedegreeofsaponificationontherheologicalandthermalpropertiesofpoly(vinylalcohol)gels.Makromol.Chem.1989,190(4),155–163[94]Yamaura,K.,Karasaka,K.-I.,Tanigami,T.,andMatsuzawa,S.Gelationofpoly(vinylalcohol)solutionsatlowtemperatures(20to278°C)andpropertiesofgels.J.Appl.Polym.Sci.1994,51(12),2041–2046.[95]王振中,郝喜海,邓文亮,等.PVA在缓释材料中的研究及应用于[J].纸盒工程,2008,29(9):24-27.[96]吴李国,章悦庭,胡绍华.聚乙烯醇水凝胶的制取及应用于进展[J].东华大学学报(自然科学版),2001,27(6):114-118.[97]Larsson.Time-TemperatureIntegratingIndicator[P].US,3946611,Mar.30,1976.[98]Larsson.TimeTemperatureIntegratingIndicator[P].US,4042336,Aug.16,1977.[99]MANSKEWJ.Selectedtimeinter,atindicatingdevice[P].U.S.patent3.954.0l1.1976.[100]BLIXTKG,TORNMARCKSIA,JUHLINR,etal.Enzy-mariesubstratecompositionadsorbedOilacarrier[P].U.S.patent4.043.871.1977.[101]AGERHEMH,NILSSONHJ.SubstratecompositionandusethereofTrl[P].U.S.patent4,284,719.1981.[102]MOORECM,SHELDONBW.Useoftime-temperatureintegratorsandpredictivemodelingtoevaluatemicrobiologicalqualitylossinpoultryproducts[J].JournalofFoodProtection,2003,66(2):280—286.[103]WOOLFEML.Temperatureandtimetemperatureindicators,Ch5[M]//STRINGERM,DENNISC.Chilledfods.England:CRCPress,1991:126一I31.[104]经常大伟,谢晶,徐世琼,等.肉在低温下储藏的对比实验研究[J].农产品加工学刊,2005,1(1):7-l2.[105]SHERLOCKM,LABUZATP.Consumerperceptionsofconsumertime-temperatureindicatorsforuseonrefrigerateddairyfoods[J]。JournalofDairy,Science,1992,75(11):3167-3l76.[106]Mendoza,T.F.,Welt,B.A.,Otwell,S.,Teixeira,A.A.,Kristonsson,H.,Balaban,M.O.,2004.Kineticparameterestimationoftime–temperatureintegratorsintendedforusewithpackagedfreshseafood.JournalofFoodScience69(3),FMS90-FMS96.[107]Giannakourou,M.C.,Koutsoumanis,K.,Nychas,G.J.E.,Taoukis,P.S.,2005.Fieldevaluationoftheapplicationoftimetemperatureintegratorsformonitoringfishqualityinthechillchain.InternationalJournalofFoodMicrobiology102(3),323–336.[108]Nuin,M.,Alfaro,B.,Cruz,Z.,Argarate,N.,George,S.,LeMarc,Y.,Olley,J.,Pin,C.,2008.Modellingspoilageoffreshturbotandevaluationofatime-temperatureintegrator(TTI)labelunderfluctuatingtemperature.InternationalJournalofFoodMicrobiology127(3),193-199.[109]Tsironi,T.,Gogou,E.,Velliou,E.,Taoukis,P.S.,2009.ApplicationandvalidationoftheTTIbasedchillchainmanagementsystemSMAS(SafetyMonitoringandAssuranceSystem)onshelflifeoptimizationofvacuumpackedchilledtuna.InternationalJournalofFoodMicrobiology128(1),108-115.[110]Giannakourou,M.C.,Taoukis,P.S.,2003.ApplicationofaTTI-baseddistributionmanagementsystemforqualityoptimizationoffrozenvegetablesattheconsumerend.JournalofFoodScience68(1),201–209.[111]Fu,B.,Taoukis,P.S.,Labuza,T.P.,1991.Predictivemicrobiologyformonitoringspoilageofdairyproductswithtime–temperatureintegrators.JournalofFoodScience56(5),1209–1215.[112]Rokka,M.,Eerola,S.,Smolander,M.,Alakomi,H.L.,Ahvenainen,R.,2004.Monitoringofthequalityofmodifiedatmospherepackagedbroilerchickencutsstoredindifferenttemperatureconditions:B.Biogenicaminesasquality-indicatingmetabolites.FoodControl15(8),601–607.[113]Smolander,M.,Alakomi,H.L.,Ritvanen,T.,Vainionp滗,J.,Ahvenainen,R.,2004.Monitoringofthequalityofmodifiedatmospherepackagedbroilerchickencutsstoredindifferenttemperatureconditions:A.Time–temperatureindicatorsasquality-indicatingtools.FoodControl15(3),217–229.[114]Vaikousi,H.,Biliaderis,C.G.,Koutsoumanis,K.P.,2009.ApplicabilityofamicrobialTime-TemperatureIndicator(TTI)formonitoringspoilageofmodifiedatmospherepackedmincedmeat.InternationalJournalofFoodMicrobiology133(3),272–278.[115]Ellouze,M.,Augustin,J.-C.,2010.Applicabilityofbiologicaltimetemperatureintegratorsasqualityandsafetyindicatorsformeatproducts.InternationalJournalofFoodMicrobiology138(1–2),119–129.[116]Labuza,T.P.,Fu,B.,1995.Useoftime/temperatureintegrators,predictivemicrobiology,andrelatedtechnologiesforassessingtheextentandimpactoftemperatureabuseonmeatandpoultryproducts.JournalofFoodSafety15(3),201–227.[117]Mehauden,K.,Cox,P.W.,Bakalis,S.,Simmons,M.J.H.,Tucker,G.S.,Fryer,P.J.,2007.Anovelmethodtoevaluatetheapplicabilityoftimetemperatureintegratorstodifferenttemperatureprofiles.InnovativeFoodScienceandEmergingTechnologies8(4),507–514.[118]Tucker,G.,Hanby,E.,Brown,H.,2009.Developmentandapplicationofanewtime-temperatureintegratorforthemeasurementofP-valuesinmildpasteurizationprocesses.FoodandBioproductsProcessing87(1),23-33.[119]Tucker,G.S.,Brown,H.M.,Fryer,P.J.,Cox,P.W.,Poole,F.L.,Lee,H.S.,2007.Asterilisationtime-temperatureintegratorbasedonamylasefromthehyperthermophilicorganismPyrococcusfuriosus.InnovativeFoodScienceandEmergingTechnologies8(1),63-72.[120]Taoukis,P.S.,Koutsoumanis,K.,Nychas,G.J.E.,1999.Useoftime-temperatureintegratorsandpredictivemodelingforshelflifecontrolofchilledfishunderdynamicstorageconditions.InternationalJournalofFoodMicrobiology53(1),21-31.[121]Taoukis,P.S.,Labuza,T.P.,1989.Applicabilityoftime-temperatureindicatorsasshelflifemonitorsoffoodproducts.JournalofFoodScience54(4),783-788.[122]吕志业.基于酶化学原理的时间温度指示器研究[D].江南大学,2009.[123]吴丹.碱性脂肪酶货架寿命命令体系的研发[D].浙江大学,2005.[124]励建荣,李婷婷,李学鹏.水产品鲜度品质评价方法研究进展[J][J].北京工商大学学报:自然科学版,2010,11.[125]王栋,李崎,华兆哲.食品感官评价原理与技术[J].北京:中国轻工业出版社,2001,2(0):01.[126]PantaziD,PapavergouA,PournisN,etal.Shelf-lifeofchilledfreshMediterraneanswordfish(Xiphiasgladius)storedundervariouspackagingconditions::Microbiological,biochemicalandsensoryattributes[J].FoodMicrobiology,2008,25(1):136-143.[127]Márquez‐RíosE,Morán‐PalacioEF,Lugo‐SánchezME,etal.Postmortembiochemicalbehaviorofgiantsquid(Dosidicusgigas)mantlemusclestorediniceanditsrelationwithqualityparameters[J].Journaloffoodscience,2007,72(7):C356-C362.[128]范文教教,孙俊美,陈云川,等.茶多酚对鲢鱼微冻冷藏保鲜的影响[J].农业工程学报,2009(2).[129]CarsolMA,VolpeG,MasciniM.AmperometricdetectionofuricacidandhypoxanthinewithXanthineoxidaseimmobilizedandcarbonbasedscreen-printedelectrode.Applicationforfishfreshnessdetermination[J].Talanta,1997,44(11):2151-2159.[130]GB/T9695.5-2008肉与肉制品pH测量[S].。


本文关键词:开云,app,全站,官网,入口,以,酪氨酸,酶,为基础,开云app全站官网入口

本文来源:开云app全站官网入口-www.spjgyz.com

同类文章排行

最新资讯文章

Copyright © 2000-2023 www.spjgyz.com. 开云app全站官网入口科技 版权所有  http://www.spjgyz.com  XML地图  开云·APP(中国)官方网站IOS/安卓通用版/手机APP下载安装