[1] Liu J, Feng C, Li X. Immunomodulatory and antioxidative activity of cordyceps militaris polysaccharides in mice. International Journal of Biological Macromolecules, 2016, 86: 594-598.
[2] 陈俐彤, 曹红峰, 黄文芳. 蛹虫草的化学成分、药效及应用. 现代食品科技, 2005, 21(3): 192-194.
Chen L T, Cao H F, Huang W F. Chemical composition, pharmic effect and application of cordyceps militaris. Modern Food Science and Technology, 2005, 21(3): 192-194. (in Chinese)
[3] 蔡其辉, 田宏现, 邓凯东, 赵刚杰, 侯丽华, 蔡高平. 北虫草子实体营养成分分析. 上海农业科技, 2008(6): 22-23.
Cai Q H, Tian H X, Deng K D, Zhao G J, Hou L H, Cai G P. The analysis of nutrition from cordyceps militaris. Shanghai Agricultural Science and Technology, 2008(6): 22-23. (in Chinese)
[4] 樊慧婷, 林洪生. 蛹虫草化学成分及药理作用研究进展. 中国中药杂志, 2013, 38(15): 2549-2552.
FAN H T, LIN H S. Studies on chemical constituents and pharmacological effects of cordyceps militaris. China Journal of Chinese Materia Medica, 2013, 38(15): 2549-2552. (in Chinese)
[5] 王晓彤, 孙淑军, 房军伟. 简述蛹虫草与冬虫夏草异同. 辽宁中医药大学学报, 2014, 16(4): 165-169.
WANG X T, SUN S J, FANG J W. Brief of similarities and difference between cordyceps militaris and cordyceps sinensis. Journal of Liaoning University of Traditional Chinese Medicine, 2014, 16(4): 165-169. (in Chinese)
[6] 胡秋辉, 高永欣, 杨文建, 方勇, 马宁, 袁彪, 赵立艳. 混合实验仪评价香菇粉对面团流变特性的影响. 中国农业科学, 2013, 46(10): 2159-2167.
HU Q H, GAO Y X, YANG W J, FANG Y, MA N, YUAN B, ZHAO L Y. Evaluation of the effect of lentinus edodes powder on dough. Scientia Agricultura Sinica, 2013, 46(10): 2159-2167. (in Chinese)
[7] Desboisl F, Perotti F, Salzmann C, Chassagne S, Gumy J C, Blank I. Starch-based extruded cereals enriched in fibers: a behavior of composite solid foams. Carbohydrate Polymers, 2013, 98(1): 842-853.
[8] 方勇, 王红盼, 杨文建. 金针菇复合发芽糙米挤压膨化工艺及产品品质特性. 中国农业科学, 2016, 49(4): 727-738.
FANG Y, WANG H P, YANG W J. Extrusion process of germinated brown rice compounded of flammulina velutipes and extrudant quality properties. Scientia Agricultura Sinica, 2016, 49(4): 727-738. (in Chinese)
[9] Sobczaka P, Zawi?laka K, Kozaka M, Mazura J, Panasiewicza M, Kobusa Z, ?ukiewicz-Sobczak W. Extrusion of cereals with admixture of soya bean grains from traditional crops. Agriculture and Agricultural Science Procedia, 2015, 7: 236-240.
[10] 刘方, 聂婷婷, 沈汪洋, 周坚, 高虹, 赵永武. 虫草素糙米复合米的研制. 食品工业, 2015, 36(11): 73-78.
LIU F, NIE T T, SHEN W Y, ZHOU J, GAO H, ZHAO Y W. Preparation of restructuring brown rice with cordycepin. Food Industry, 2015, 36(11): 73-78. (in Chinese)
[11] Park M, Lee W K, Kim M S. Identification and antibacterial activity of volatile flavor components of cordyceps militaris. Preventive Nutrition & Food Science, 1999, 4(1): 18-22.
[12] 孙军德, 廉添添, 杨涛, 董彩虹. 不同干燥方法对蛹虫草子实体活性成分含量的影响. 沈阳农业大学学报, 2013, 44(6): 761-765.
SUN J D, LIAN T T, YANG T, DONG C H. Effects of different drying methods on the bioactive compound content of cordyceps militaris. Journal of Shenyang Agricultural University, 2013, 44(6): 761-765. (in Chinese)
[13] 余雄涛, 张智, 李洁仪, 谢意珍. 虫草曲奇功能食品的研制. 中国食用菌, 2013, 32(6): 43-44.
YU X T, ZHANG Z, LI J Y, XIE Y Z. Development on cordyceps cookies of functional food, Edible Fungi of China, 2013, 32(6): 43-44. (in Chinese)
[14] 翁梁. 蛹虫草保健挂面的研制. 食品科技, 2014, 39(9): 196-198.
WENG L. Preparation of healthy cordyceps militaris vermicelli. Food Science and Technology, 2014, 39(9): 196-198. (in Chinese)
[15] 沈彤, 王丽英, 林松毅. 借助线性规划求解法设计食品营养配方. 现代农业科技, 2012(18): 288-290.
SHEN T, WANG L Y, LIN S Y. Designing food nutritional supplements with the linear programming method. Modern Agricultural Science and Technology, 2012(18): 288-290. (in Chinese)
[16] 徐永强, 李亚军. 简易食物热量测定仪的改进. 生物学教学, 2015(4): 74-75.
XU Y Q, LI Y J. The improvement of simple food calorimeter. Biology Teaching, 2015(4): 74-75. (in Chinese)
[17] 萨仁高娃, 马堃, 胡文忠, 姜波, 姜爱丽. 原子吸收光谱法测定辣椒及辣椒食品中的微量元素. 食品工业科技, 2012, 24(16): 68-70.
SAREN G W, MA K, HU W Z, JIANG B, JIANG A L. Determination of trace element in chilli and chilli food by atomic absorption spectrometry. Science and Technology of Food Industry, 2012, 24(16): 68-70. (in Chinese)
[18] 张梦甜, 杨文建, 裴斐, 赵立艳, 安辛欣, 马宁, 程薇, 胡秋辉. 响应面法优化酶法制备杏鲍菇蛋白及其营养评价. 食品科学, 2015, 36(13): 125-130.
ZHANG M T, YANG W J, PEI F, ZHAO L Y, AN X X, MA N, CHENG W, HU Q H. Response surface analysis for optimization of enzymic preparation and nutrition evaluation of pleurotus eryngii protein. Food Science, 2015, 36(13): 125-130. (in Chinese)
[19] 王伟, 柴春祥, 鲁晓翔, 彭登峰. 色差和质构评定南美白对虾的新鲜度. 浙江农业学报, 2015, 27(2): 271-277.
WANG W, CHAI C X, LU X X, PENG D F. Evaluation on freshness of penaeus vannamei by color and texture. Acta Agriculturae Zhejiangensis, 2015, 27(2): 271-277. (in Chinese)
[20] 李素芬. 甘薯渣对曲奇饼干品质的影响. 食品科技, 2015, 40(6): 190-193.
LI S F. Effect of sweet potato residues on quality of cookies. Food Science and Technology, 2015, 40(6): 190-193. (in Chinese)
[21] 任东旭, 刘辉, 赵悦. 电子鼻 PCA 分析方法对鸡汤品质分析研究. 食品科技, 2013, 38(4): 296-301.
REN D X, LIU H, ZHAO Y. Application of the electric nose principle component analysis on sensory evaluation of chicken soup. Food Science and Technology, 2013, 38(4): 296-301. (in Chinese)
[22] 潘雨时, 陈悦, 陈仕博. GC-MS分析新疆拜城油鸡和南京土鸡鸡皮脂质中脂肪酸组成. 食品科学, 2015, 36(16): 122-126.
PAN Y S, CHEN Y, CHEN S B. GC-MS analysis of fatty acid composition of lipids in chicken skin of xinjiang baicheng fatty chicken and Nanjing local chicken. Food Science, 2015, 36(16): 122-126. (in Chinese)
[23] 韩永斌, 刘桂玲, 史晓媛, 刘娟, 李冰冰, 顾振新. 挤压膨化对发芽糙米理化性质的影响. 中国粮油学报, 2010, 25(12): 1-5.
HAN Y B, LIU G L, SHI X Y, LIU J, LI B B, GU Z Z. Effects of extrusion on physiochemical property of germinated brown rice. Journal of the Chinese Cereals and Oils Association, 2010, 25(12): 1-5. (in Chinese)
[24] 王博. 对绿茶茶渣进行挤压膨化的实验研究[D]. 北京: 中国农业科学院, 2012: 24-26.
WANG B. Experiment research of extrusion on green tea-leaves[D]. Beijing: Chinese Academy of Agricultural Sciences, 2012: 24-26. (in Chinese)
[25] Boutrif E. Institutions involved in food safety: food and agriculture organization of the United Nations (FAO) . Encyclopedia of Food Safety, 2014, 4: 354-358.
[26] 郝红涛, 赵改名, 柳艳霞, 李苗云, 孙灵霞, 蔡根旺. 肉类制品的质构特性及其研究进展. 食品与机械, 2009, 25(3): 125-128.
HAO H T, ZHAO G M, LIU Y X, LI M Y, SUN L X, CAI G W. The texture characteristics and advances of meat products. Food and Machinery, 2009, 25(3): 125-128. (in Chinese)
[27] 曾晓房, 白卫东, 黄桂颖, 赵润兰. 热风干燥工艺对广式腊肠质构的影响. 现代食品科技, 2010, 26(10): 1052-1056.
ZENG X F, BAI W D, HUANG G Y, ZHAO R L. Effect of hot-air drying on the texture characteristics of cantonese sausage, Modern Food Science and Technology, 2010, 26(10): 1052-1056. (in Chinese)
[28] 王亮, 周惠明, 钱海峰. 挤压条件对谷物早餐质构的影响. 江苏大学学报(自然科学版), 2006, 27(02): 100-104.
WANG L, ZHOU H M, QIAN H F. Effect of extruding conditions on texture of breakfast cereals. Journal of Jiangsu University (Natural Science Edition), 2006, 27(02): 100-104. (in Chinese)
[29] 李茁云, 郝红涛, 赵改名, 柳艳霞, 黄现青, 张秋会, 孙灵霞. 高温火腿肠在贮藏过程中质构稳定性研究. 食品科学, 2010, 31(22): 473-476.
LI Z Y, HAO H T, ZHAO G M, LIU Y X, HUANG X Q, ZHANG Q H, SUN L X. Texture stability of high-temperature ham sausage during storage. Food Science, 2010, 31(22): 473-476. (in Chinese)
[30] 任嘉嘉. 燕麦制粉及挤压膨化技术研究[D]. 北京: 中国农业科学院, 2008: 29-30.
REN J J. Study on the milling and extrusion technology of oats[D]. Beijing: Chinese Academy of Agricultural Sciences, 2008: 29-30. (in Chinese)
[31] Altan A, Mccarthy K L, Maskan M. Effect of screw configuration and raw material on some properties of barley extrudates. Journal of Food Engineering, 2009, 92(4): 377-382.
[32] Jozinovi? A, Šubari? D, ?ur?ica A?kar, Babi? J, Mili?evi? B. Influence of spelt flour addition on properties of extruded products based on corn grits. Journal of Food Engineering, 2016, 172: 31-37.
[33] 张杰, 范志微, 王滨松, 张国财. 蛹虫草培养基色素的提取与稳定性. 食用菌学报, 2012(4): 17-20.
ZHANG J, FAN Z W, WANG B S, ZHANG G C. Extraction and stability of pigment from cordyceps militaris cultivation medium. Actaedulis Fungi, 2012(4): 17-20. (in Chinese)
[34] 王小平, 雷激, 孙曼兮. 麸皮酥性饼干制备的工艺优化. 食品工业科技, 2015, 36(22): 277-281.
WANG X P, LEI J, SUN M X. Preparation process optimization of wheat bran crisp biscuit. Science and Technology of Food, 2015, 36(22): 277-281. (in Chinese)
[35] 纪莹, 钱海峰, 周惠明. 固相微萃取与气-质联用分析菊花曲奇饼干的香气成分. 食品与生物技术学报, 2005, 24(3): 87-93.
JI Y, QIAN H F, ZHOU H M. Solid-phase mieroextraction with GC/MS method for analysis of volatile compounds in cookie with chrysanthemum. Jounral of Food and Science and Biotechnology, 2005, 24(3): 87-93. (in Chinese)
[36] 林翔云. 香料香精辞典. 北京: 化学工业出版社, 2007: 35.
LIN X Y. Fragrance and flavor cosmetics. Beijing: Chemical Industry Press, 2007: 35. (in Chinese)
[37] 姜平, 张晖, 王立, 郭晓娜, 钱海峰, 齐希光. 大米经不同包装方式贮藏后蒸煮风味物质的变化. 食品与生物技术学报, 2012, 31(10): 1039-1045.
JIANG P, ZHANG H, WANG L, GUO X N, QIAN H F, QI X G. Study on the changes of cooking flavor volatiles by different packing ways of rice after storage. Journal of Food Science and Biotechnology, 2012, 31(10): 1039-1045. (in Chinese)
[38] BENNETT J W, HUNG R, LEE S. 18 fungal and bacterial volatile organic compounds: an overview and their role as ecological signaling agents. Fungal Associations, 2012(9): 373-393.
[39] LI Q, ZHANG H H, CLAVER I P. Effect of different cooking methods on the flavor constituents of mushroom (Agaricus bisporus (Lange) Sing) soup. International Journal of Food Science and Technology, 2011, 46(5): 1100-1108.
[40] YANG W J, YU J, PEI F, Mariga A M, MA N, FANG Y, HU Q H. Effect of hot air drying on volatile compounds of flammulina velutipes detected by HS-SPME-GC-MS and electronic nose. Food Chemistry, 2016, 196: 860-866.
[41] 张敏, 李宏军, 高忠诚. 挤压膨化加工对食品中营养成分的影响. 北方园艺, 2003(1): 63-64.
ZHANG M, LI H J, GAO Z C. Extruded processing nutrients in food. Northern Horticulture, 2003(1): 63-64. (in Chinese)
[42] Menis M E C, Milani T M G, Jordano A. Extrusion of flavored corn grits: Structural characteristics, volatile compounds retention and sensory acceptability. LWT-Food Science and Technology, 2013, 54(2): 434-439. |