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Optimization of the cooking methods of stir‐fried beef by instrumental analysis

机译：仪器分析优化搅拌牛肉烹饪方法

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Wen Duan; Linhan Wang; Yuyu Zhang; Yan Huang; Junfei Xiao; Dandan Pu;
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1. Optimization of the cooking methods of stir-fried beef by instrumental analysis [J] . Wen Duan, Linhan Wang, Yuyu Zhang, Journal of Food Processing and Preservation . 2020,第5期

机译：仪器分析法优化牛肉炒法
2. Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS [J] . Huang Yan, Wen Duan, Wang Linhan, International Journal of Food Properties . 2019,第1期

机译：正交优化牛肉炒制过程，然后通过连续色谱和LC-Q-TOF / MS分离并鉴定鲜味肽
3. Optimization of butter fruit incorporated fat spread using instrumental textural analysis: a response surface methodology [J] . Sethi Nikita, Balasubramanyam B. V. Journal of Food Measurement and Characterization . 2018,第2期

机译：使用仪器纹理分析优化黄油水果的脂肪差：响应面方法
4. Product Optimization of Food from Starches with Addition of Krill Using Extrusion Cooking and Deep-Frying through System Analytical Method [C] . R.Hu, W.Seibel, K.Seiler '94 International Symposium amp; Exhibition on New Approaches in the Production of Food Stuffs and Intermediate Products From Cereal Grains and Oil Seeds 16-19 November 1994 Beijing, China . 1994

机译：通过系统分析方法，通过挤压蒸煮和油炸，添加磷虾和淀粉的淀粉产品的产品优化
5. Effect of Cooking Method on Meat Texture in Normal and Woody Broiler Breast Fillets Using Instrumental Analysis and Descriptive Sensory Analysis [D] . Combs, Lynda 2018

机译：运用仪器分析和描述性感官分析方法研究蒸煮方法对正常和木质肉鸡胸肉肉质地的影响
6. Effect of the cooking method (grilling roasting frying and sous-vide) on the oxidation of thiols tryptophan alkaline amino acids and protein cross-linking in jerky chicken [O] . Fábio A. P. Silva, Valquíria C. S. Ferreira, Marta S. Madruga, 2016

机译：蒸煮烧烤煎炸和酸味蒸煮方法对生鸡肉中硫醇色氨酸碱性氨基酸和蛋白质交联的氧化作用
7. Orthogonal optimization of beef stir-fried process followed by isolation and identification of the umami peptides by consecutive chromatography and LC-Q-TOF/MS [O] . Yan Huang, Wen Duan, Linhan Wang, 2019

机译：牛肉搅拌油炸过程的正交优化，然后通过连续色谱和LC-Q-TOF / MS分离和鉴定umami肽

Optimization of the cooking methods of stir‐fried beef by instrumental analysis

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