Farm Products Processing 2015 Issue 9 Formula of the Low Cholesterol Fermented Sausage

Formula of the Low Cholesterol Fermented Sausage
ZHANG Na;WAN Boren;CHEN Hongsheng;YU Changqing;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:1-5+9

Ultrasonic Wave Extraction and Antibacterial Activity of Total Saponins from Corn Silk
ZHAO Hongyu;LIU Xiaofei;ZHOU Shenghua;ZHOU Yuhong;Heilongjiang Kanpure Biotechnology Co.;Ltd.;College of Food Engineering;Harbin University of Commerce;

..............page:6-9

The Improved Preparation Method of 2-Nitro-4-Methylsulfonyl Benzoic Acid and Waste Acid Treatment
ZHANG Mingming;CHEN Chunguang;CHEN Xuexi;College of Chemical Engineering;Qingdao University of Science and Technology;Huangdao Entry-exit Inspection and Quarantine Bureau;

..............page:10-12

Effects of the Blanching Temperature on the Microbe Activity of Protein in the Process of Mozzarella Cheese Ripening
MA Qianying;ZHANG Yibin;LIU Chen;HOU Wei;Tianjin Modern Vocational Technology College;

..............page:13-14+18

POD Activity Change of Several Gardening Plants under Formaldehyde Stress
LIU Hao;School of Bioengineering;Tianjin Modern Vocational Technology College;

..............page:15-18

Enzymatic Hydrolysis Technology for Seed Melon Juice
WU Anwen;CHEN Guogang;Food College;Shihezi University;

..............page:19-21+25

Optimization of Fermentation Conditions of Cherry Wine by Response Surface Methodology
FAN Zhaojun;Tianjin Modern Vocational Technology College;

..............page:22-25

Scaled Manufacturing Technique of Fermented Milk Beverage
MA Ande;CHEN Yunhui;Vitasoy Co.;Ltd.;Shenzhen Vitasoy Foods and Beverage Co.;Ltd.;

..............page:26-28+32

Process of Making Black Grains Biscuit
GAO Shan;DONG Qi;CAO Longkui;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:29-32

Optimization of Soy Protein Salt Extracting Process Based on Fractional Factorial Design and Central Composite Design
LUO Peng;QI Chunli;CHEN Hongli;LIU Yidong;Food College;Shihezi University;Huazhong Agricultural University;Xinjiang Western Animal Husbandry Co.;Ltd.;

..............page:33-35+37

Technology of Microwave Vacuum Drying about Tissue Culture of Saussurea Medusa Maxim
HAN Zhaojun;ZHAO Peng;JIA Kangjie;ZHANG Shuai;XU Wenhua;Shanxi Kangbao Biological Product Co.;Ltd.;

..............page:36-37

Effect of Bacillus Subtilis CF-3 on Controlling Litchi Colletotrichum Gloeosporioides and Its Physiochemical Mechanism
PEI Wei;DAI Yanyun;Shanghai Institute of Quality Inspection and Technical Research;

..............page:38-42

Geographical Origin Traceability of Rice with Appearance Index and Physicochemical Index
LV Haifeng;QIAN Lili;ZHANG Dongjie;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:43-45+48

Basic Ingredients and Nutritional Assessment of Bachu Mushroom
CHEN Xia;WANG Jing;LI Hongmin;Food Quality Supervision and Testing Center of Ministry of Agriculture;Xinjiang Academy of Agricultural Reclamation Science;

..............page:46-48

Culture Characteristic Comparison of Five Rhizopus from Koji
LIU Guixiang;GOU Yihui;HU Xianzhi;Suzhou Polytechnic Institute of Agriculture;

..............page:49-50+52

Composition Analysis on Two Kinds of Buckwheat Tea and Tartary Buckwheat
ZENG Miao;ZHANG Ling;FU Tianhua;Aba Teachers’ College;The Institue of Tibetan and Qiang National Medicine;

..............page:51-52

The Design of 6KQS-4 Type Coffee Bean Pneumatic Conveying System
FANG Weishan;NIU Xianwei;YANG Yunfu;WANG Huazhun;TANG Ruixue;Yunnan Agricultural Machinery Research Institute;

..............page:53-56+60

Heat Pump Drying Characteristics and Dynamics Model of Peanut
WANG Anjian;GAO Shuaiping;TIAN Guangrui;LIU Li’na;Institute of Agricultural Products Processing;He’nan Academy of Agricultural Sciences;

..............page:57-60

The New Mountain Potato Excavator Design
YU Yao;CHEN Yuyi;Mountain Agricultural Machinery Research Institute of Guizhou;

..............page:61-62

Application of Group Discussion Teaching Method in Public Elective Course in School of Higher Professional Technology
SHI Wentian;Jiangsu Food & Pharmaceutical Science College;

..............page:63-64+66

Teaching Reform in Instrumental Analysis of Food Science
LIU Mei;College of Food Engineering and Nutritional Science;Shaanxi Normal University;

..............page:65-66

Investigation and Analysis of the Launch of Selective System in the Compulsory Course-organic Chemistry
BI Hongmei;LIANG Ying;YANG Qing;LI Bin;College of Sciences;Heilongjiang Bayi Agricultural University;

..............page:67-68+70

Important Curriculum of Introduction to Food Safety Elective Courses
LIU Huamin;College of Food Science Technology;He’nan University of Technology;

..............page:69-70

Construction Course System of Agricultural Products Processing and Storage Surrounding the Professional Characteristics
ZHENG Xiaoji;LI Kaixiong;CHEN Jiluan;Food College;Shihezi University;

..............page:71-72+75

The Application of PBL in Practice Teaching of Functional Food Design and Evaluation
ZHANG Weimin;HU Xiaoping;WANG Liling;College of Food Science;Hainan University;College of Life Science;Tarim University;

..............page:73-75

Method of Improving Teaching Effect of Course Design for Food Factory Design
WANG Xia;LIU Haijun;HU Yaguang;YANG Hongzhi;College of Food Science;Heilongjiang Bayi Agricultural University;

..............page:76-77

Teaching Material Construction of Higher Vocational Oil Extraction Technology
SHAO Zhenmei;Shandong Business Institute;

..............page:78-79

Innovation of Food Instrumental Analysis Technology Experimental Teaching for Food Specialty in Higher Vocational Education
LI Guixia;ZHAO Qiang;YUAN Lei;YU Haiyang;Shandong Business Institute;

..............page:80-81

Problems and Countermeasures of Graduation Practice in Food Science and Engineering in Application-oriented University
FAN Lu;LU Jingjing;XU Qin;HE Lichao;ZHENG Yan;College of Food & Biology Science and Technology;Chutian Colloge;Huazhong Agricultural University;

..............page:82-83+88

Practice and Experience in the Shingle Teaching of Public Elementary Course-organic Chemistry
LIANG Ying;ZHENG Wenfeng;BI Hongmei;ZHANG Jinyan;XU Fengying;Science College;Heilongjiang Bayi Agricultural University;

..............page:84-85+88

Practical Teaching Mode of the Food Engineering with“School-enterprise Cooperation,Internally and Externally”
LI Dan;ZHAI Aihua;LIU Yuanyang;Food College;Heilongjiang Bayi Agricultural University;

..............page:86-88