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毕业论文网 > 任务书 > 化学化工与生命科学类 > 食品科学与工程 > 正文

γ-氨基丁酸强化核桃乳贮藏稳定性研究任务书

 2022-01-08 10:01  

全文总字数:2041字

1. 毕业设计(论文)的内容、要求、设计方案、规划等

(1)前言:理解乳状液的基本结构和性质;综述核桃乳近些年来的研究进展,特别是抗氧化方面的研究;理解γ-氨基丁酸作为食品功能性氨基酸的结构及加工学性质。

论证当前研究的目的及意义,即γ-氨基丁酸强化核桃乳抗氧化性的现实意义。

(2)方案拟定:在实验开展之前,设计实验技术路线、γ-氨基丁酸强化核桃乳体系的构建。

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2. 参考文献(不低于12篇)

1. Mao X, Hua Y. Composition, Structure and Functional Properties of Protein Concentrates and Isolates Produced from Walnut (Juglans regia L.)[J]. International Journal of Molecular Sciences, 2011, 13(2):1561-1581.2. Laemmli, U.K., Cleavage of structural proteins during the assembly of the head of bacteriophage T4[J]. Nature, 1970, 227, 680685.3. Huang G Q, Xiao J X, Qiu H W. Preparation of garlic oil microcapsules by soybean protein isolate-chitosan coacervation[J]. China Condiment, 2014.4. Wang Y, Liu M, Zhao L, et al. Influence of processing conditions on reducing γ-aminobutyric acid content during fortified milk production[J]. Food Research International, 2015, 72:215-222.5. Wang Y, Liu M, Zhao L, et al. Interactions of γ-aminobutyric acid and whey proteins/caseins during fortified milk production[J]. Rsc Advances, 2015, 5(111):91235-91245.6. Wang Y, Xiong Y L, Rentfrow G K, et al. Oxidation promotes cross-linking but impairs film-forming properties of whey proteins[J]. Journal of Food Engineering, 2013, 115(1):11-19. 7. Mina Homayoonfal, Faramarz Khodaiyan, Mohammad Mousavi. Modelling and optimising of physicochemical features of walnut-oil beverage emulsions by implementation of response surface methodology: Effect of preparation conditions on emulsion stability. Food Chemistry, 2015, 174, 649-659.8. Labuckas D, Maestri D, Lamarque A. Effect of different oil extraction methods on proximate composition and protein characteristics of walnut (Juglans regia L.) flour[J]. LWT - Food Science and Technology, 2014, 59(2):794-799.

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