Food and Fermentation Industries 2008 Issue 4 Antimicrobial and Antioxidant Activity of Garlic Extraction on Chilled Meat
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Food and Fermentation Industries
0253-990X
2008 Issue 4
Antimicrobial and Antioxidant Activity of Garlic Extraction on Chilled Meat
Chen Hongsheng;Kong Baohua;Diao Jingjing
..............page:131-136
Effect of Chitosan Coating with Nano-CaCO3 Appendix on Postharvest Quality and Physiology of Loquat Fruits
Xu Xiaoling;Mei Andai;Luo Zisheng;Xu Tingqiao;Xie Jing
..............page:142-145
Simultaneous Determination of Thiobencarb, Propargite and Furathiocarb Residues in eel by GC-MS
Lu Shengyu;Li Jie;Liu Zhengcai;Yang Fang;Yu Kongjie
..............page:128-130
A New Method for Activity Assay of ε-poly-L-Lys-degrading Enzyme
Zhao Ying;Jia Shiru;Tan Zhilei;Yuan Guodong
..............page:125-127,130
Disquisitive Development about Stability of Lycopene and Lycopene Products
Zhang Xiaoli;Liu Honghai;Zhang Xibo;HuJinheng
..............page:122-124
Study of Microbiological Risk Assessment in Agriculture-products
wang di ; cheng yong you ; yang shu ming ; yu hong xia
..............page:118-121
The Effects of Buckwheat and Rhizoma gastrodiae on the Submerged Culture of Grifola frondosa
Zhao Liang;Zhang Dawei;Wu Tianxiang
..............page:115-117
Study on Preteatment of Crop Straw
Li Xudong;Wang Xia
..............page:111-114
Studies on the Coagulating Properties of Tenebrio Molitor Slurry
Ma Yong;Zhao Dajun
..............page:108-110
Effect of Freeze-drying and Hot Air-drying on the Pesticide Residues in Spinach
Yuan Yuwei;Wang Jing;Lin Huan;Ye Zhihua
..............page:99-103
Preparation of Combined Emulsifier Powder by Extrusion and Its Application in Cakes
Yu Bin;Ma Xiaojun;Jiang Peiyan;Geng Min;Li Lisha
..............page:95-98
Study on Intestinal Health Complex of Konjac Glucomannan and Stachyose
Yu Chaozhou;Li Jianke;Wu Xiaoxia
..............page:90-94
The study on Preparation of Chick Sternal Cartilage Powder
Lu Xueqin;Xu Shiying
..............page:84-89
The Preparation of Instant Arrowhead Powder Using Enzyme Hydrolysis Processing
Wang Suya;Liu Changpeng;Yang Yuling;Lin Degui
..............page:80-83,89
Studies on Fermentation Conditions of Erythritol Produced by Torulopsis sp. ERY237
Dong Haizhou;Ye Xian;Hou Hanxue;Qiu Lizhong;Wang Xigong
..............page:75-79
Bio-detoxification Optimization for Gossypol in Cottonseed Meal by Method of Response Surface Analysis
He Tao;Teng Da;Zhang Haujun;Wu Shugeng;Qi Guanghai;Wang Jianhua
..............page:71-74
Sturdy on Production of High-activity Dietary Fiber from Soybean Dregs in Neurospora crassa
Tu Zongcai;Lin Derong;Liu Chengmei;Liu Guangxian;Li Peng;Zheng Ming;Jiang Guozhong
..............page:68-70
Decoloration of the Succinic Acid Fermentation Broth
Sun Chao;Zheng Pu;Sun Zhihao
..............page:1-6
The Studying of Bioconversion of Lovastatin into Wuxistatin by Amycolatopsis sp. ST2710
Wang Fang;Zhuge Bin;Fang Huiying;Rao Zhiming;Shen Wei;Zhuge Jian
..............page:7-10
Isolation and Identification of a Bacterial strain G20 Capable of β-aminopropionitrile Bioconversion into β-alanine
Liang Luyi;Jin Shaojun;Xu Jianmiao;Zheng Yuguo;Shen Yinchu
..............page:11-15,20
Ultrasound-assisted Technology for Producing Porous Starch by Enzyme Hydrolysis
Wu Yun;Lv Zhen;Du Xianfeng
..............page:25-30
Study on Enhancing Liquefaction of Maize Starch by Mechanical Activation
Hu Huayu;Huang Zuqiang;Tong Zhangfa;Yuan Jianwei
..............page:31-35
Study on Physical-chemical Properties of Buckwheat Starch
Gu Juan;Hong Yan;Gu Zhengbiao
..............page:36-39
Study on the Properties of Modified Waxy Maize Starch
Bian Kejun;Zhang Yanping
..............page:40-43
Study on Pasting Properties of Different Starches and Hydroxypropyl Starches
Sun Huimin;Geng Min;Yuan Bo;Ma Xiaojun
..............page:44-48
Study on Antioxidant Activity of Rice Bran Peptide in vitro Chemisimulant System
Zhang Qiang;Wang Songhua;Sun Yujun;Feng Fuchun
..............page:49-51,55
Fatty Acid Composition of Rachycentron canadum Linnaeus Head, Skin and Gut and Nutrition Value of Theirs Enzymolytic Protein Powders
Yang Ping;Hong Penzhi;Liu Shucheng;Zhang Jinbo;Ji Hongwu;Zhang Chaohua
..............page:52-55
Study on Scavenging Activity to Radicals by Different Polymerization Degree of Xylo-oligosaccharides
Ding Su;Shi Yonghui;Wang Haisong;Le Guowei;Chen Huangnv;Yuan Xin;Bao Yang
..............page:56-59
The Study on the Acylation of 3-n-butylphthalide Catalyzed by Lipase
He Laping;Sun Jiong;Xu Yan;Sun Zhihao
..............page:64-67
Air Modified Packaging of Fresh Strawberry
Wang Yuecui;Teng Lijun;Yang Chuanmin;Guo Yuhua;Huang Zhen
..............page:146-149
Production the Base of Milk Flavor by Lipase Hydrolysis
Yu Tiemei;Xu Xun;Wang Yonghua;Yang Bo;Zhang Shuihua
..............page:150-153
Study and Development of Soybean Protein Yoghourt
Zheng Lihong;Zhang Jiancai;Li Chunhua;Liang Jianlan
..............page:154-158
The Study of the Free Fatty Acid Change During Flavor Base Ham Processing
Wang Sanli;Huan Yanjun;Zhang Guonong
..............page:159-161,166
Study on the Process of Frozen Balsam Pear with Chicken
Rui Hanming;Guo Kai;Li Xiaorong
..............page:162-166
Studies on Fermentation State of Traditional Xiangxi Sour Meat and Effect of Nisin on It's Preservation
Huang Qun;Ma Chengjin;Ouyang Yuzhu;Zhang Yongkang
..............page:167-170
The Construction of Starter Cultures for Rugao Ham
Jiang Yunsheng;Wang Zhijun;Pan Ming;Xue Dangchen;Xi Jun;Ding Yong
..............page:171-174
The Effect of Addis Enzyme on the Flavor of Rapid Cured-meat
Yan Wenjie;Li Xingmin;He Liqian;An Yuan;Gu Shi
..............page:175-177
zheng ce fa gui biao zhun
..............page:6,35,67
xing ye dong tai
..............page:10,43,79,114,145,153,158,170,177
shi chang dong tai
..............page:48,98,141
hui xun
..............page:136,149,158