1004-471X
2009 Issue 1
Development of Rhodiola Oral Liquids
zhang jie1; liu wen-jie1; zeng li1; tian shuo2; xiang jin-long2; zeng fan-jun1 1. department of food engineering; sichuan university (chengdu 610065) 2.micro science and technology development corporation; sichuan (chengdu 610065)
zhang jie1; liu wen-jie1; zeng li1; tian shuo2; xiang jin-long2; zeng fan-jun1 1. department of food engineering; sichuan university (chengdu 610065) 2.micro science and technology development corporation; sichuan (chengdu 610065)
..............page:16-17
Optimization of the Enzymatic Hydrolysis of Chicken Fat Via Response Surface Method
xiao zuo-bing1 kong shu-hua1; 2 1.shanghai institute of technology (shanghai 200235); 2.east china university of science and technology (shanghai 200237)
xiao zuo-bing1 kong shu-hua1; 2 1.shanghai institute of technology (shanghai 200235); 2.east china university of science and technology (shanghai 200237)
..............page:23-26
The Application of FIZZ Software foe Sensory Analysis in Analyzing the Results of Yogurt Sensory Scoring
guo qi-hui; bai xue; hu xin-yu; liu wei-xing inner mongolia mengniu dairy (group) co.ltd r&d (huhhot 011500)
guo qi-hui; bai xue; hu xin-yu; liu wei-xing inner mongolia mengniu dairy (group) co.ltd r&d (huhhot 011500)
..............page:28-30
Experiment on Supercritical CO_2 Extraction of Lecithin from Egg Yolk
gao jin1; ma mei-hu1; 2; yao mao-jun3; xie jing1; li feng-zheng1 1.college of food science and technology; hunan agricultural university (changsha 410128); 2.college of food science and technology; huazhong agricultural university (wuhan 430070); 3.college of food science and technology; jishou university (jishou 416000)
gao jin1; ma mei-hu1; 2; yao mao-jun3; xie jing1; li feng-zheng1 1.college of food science and technology; hunan agricultural university (changsha 410128); 2.college of food science and technology; huazhong agricultural university (wuhan 430070); 3.college of food science and technology; jishou university (jishou 416000)
..............page:30-32
Study on Apple Dietary Fiber Biscuit Formula
jin feng jiangsu food vocation-technical college (huaian 223003)
jin feng jiangsu food vocation-technical college (huaian 223003)
..............page:33-34
The Research on Aqueous Extraction of Oil from Hetian Walnut
wang xue-hui; xue feng-zhao; li dan navy medical institute (shanghai 200433)
wang xue-hui; xue feng-zhao; li dan navy medical institute (shanghai 200433)
..............page:39-41
Antioxidant Effect of Spice Extracts on Cooked Pork Patties during Refrigerated Storage
zhang hui-yun1; kong bao-hua1; sun xu2 1. college of food science; northeast agricultural university (harbin 150030); 2. college of food science and technology; liaoning medical university (jinzhou 121001)
zhang hui-yun1; kong bao-hua1; sun xu2 1. college of food science; northeast agricultural university (harbin 150030); 2. college of food science and technology; liaoning medical university (jinzhou 121001)
..............page:44-45
Combined Effect of Color Protective Agents on Browning of Pleurotus Cornucopiae
wang xue-fei; yao kai; chi yuan-long; jia dong-ying college of light industry and food; sichuan university (chengdu 610065)
wang xue-fei; yao kai; chi yuan-long; jia dong-ying college of light industry and food; sichuan university (chengdu 610065)
..............page:46-48
Study on Production Technology of Crispy Chips of Banana
wang tian-lu hainan province industry institute (haikou 570203)
wang tian-lu hainan province industry institute (haikou 570203)
..............page:42-44
Antimicrobial Activity of Metabolites of Propionibacterium Freudenreichii Against Saccharomyces sp.
rong shao-feng 1; chang zhong-yi2; gao hong-liang2; chen yu-mei 2 1.dept. of biotechnology and food processing; shanghai institute of technology (shanghai 200235); 2.school of life sciences; east china normal university (shanghai 200062)
rong shao-feng 1; chang zhong-yi2; gao hong-liang2; chen yu-mei 2 1.dept. of biotechnology and food processing; shanghai institute of technology (shanghai 200235); 2.school of life sciences; east china normal university (shanghai 200062)
..............page:1-4
Effect of pH on the Formation of Volatile Substances in the Model System of Arabinose/Cysteine
deng yu1; chen zheng-xing3; luo chang-rong2; hua ze-zhao2 1.china tobacco jiangxi industrial corporation (nanchang 330096); 2.university of shanghai for science and technology (shanghai 200093); 3. jiangnan university (wuxi 214122)
deng yu1; chen zheng-xing3; luo chang-rong2; hua ze-zhao2 1.china tobacco jiangxi industrial corporation (nanchang 330096); 2.university of shanghai for science and technology (shanghai 200093); 3. jiangnan university (wuxi 214122)
..............page:4-8
Study on Preparation Technology of the Compound Drink of Carambola and Chinese waxgourd
hu xiao-jun; xie hong-mei chemistry science and technology school; zhanjiang normal university (zhanjiang 524048)
hu xiao-jun; xie hong-mei chemistry science and technology school; zhanjiang normal university (zhanjiang 524048)
..............page:11-12
Multi-dimensional Processing of Tea
luo li-ping1; wang liu-liu2 1.yichun university (yichun 336000); 2.huangshan university (huangshan 245021)
luo li-ping1; wang liu-liu2 1.yichun university (yichun 336000); 2.huangshan university (huangshan 245021)
..............page:18-20
Effect of Protein- Polysaccharide Additive on Texture Property of Low-fat Meat
zhou sheng-min; yang guang; zhang bo; liu can-zhao institute of food and biological technology; university of shanghai for science and technology (shanghai 200093)
zhou sheng-min; yang guang; zhang bo; liu can-zhao institute of food and biological technology; university of shanghai for science and technology (shanghai 200093)
..............page:20-22
Studies on Fermentation Technique of Mixed Vegetable Juice with Capsella bursa-pastoris L and Tomato by Lactic Acid Bacteria
pan ming; liu hui-jie; guo mai-xi; yu hai-guang; xu yan-li bioengineering department of sichuan university of science and engineering (zigong 643000)
pan ming; liu hui-jie; guo mai-xi; yu hai-guang; xu yan-li bioengineering department of sichuan university of science and engineering (zigong 643000)
..............page:13-16
The Development of Hami Melon High Calcium Pastes
liu fu-lin food college of university in xinjiang (shihezi 832003)
liu fu-lin food college of university in xinjiang (shihezi 832003)
..............page:26-27
The Study on APSP Components Inhibitting Lipid Peroxidation of Rat Liver
wang xia1; 2; wang hua-li2; meng yu-zhu2 1.tianjin university of science & technology (tianjin 300457); 2.henan quality polytechnic (pingdingshan 467000)
wang xia1; 2; wang hua-li2; meng yu-zhu2 1.tianjin university of science & technology (tianjin 300457); 2.henan quality polytechnic (pingdingshan 467000)
..............page:9-11
Study on the Determination of Lead in Tea by Counter Extraction-flame Atomic Absorption Spectrometry
mo xiao-ling hezhou inspection house for product quality supervision (hezhou 542800)
mo xiao-ling hezhou inspection house for product quality supervision (hezhou 542800)
..............page:65-67
Design and Experimental Study on Simulative Variable Load Food Test Chamber
chen er-tong; wang yan institute of cryobiology and technology shanghai university of science and technology (shanghai 200093)
chen er-tong; wang yan institute of cryobiology and technology shanghai university of science and technology (shanghai 200093)
..............page:62-65
Studies on the Extraction Technology and Activity of Anti-oxidation Compound from Soy Sauce Residues
wang zhong-he hanshan normal university (chaozhou 521041)
wang zhong-he hanshan normal university (chaozhou 521041)
..............page:53-55
Study on Preparation and Characterization of Wheat Bran Peptide by Enzymatic Hydrolysis
liu chang-jiang1; cao xiang-yu1; 2; liu jian-li2; zhang chun-hong 1.food science college; shenyang agriculture university (shenyang 110161); 2.school of life science; liaoning university (shenyang 110036)
liu chang-jiang1; cao xiang-yu1; 2; liu jian-li2; zhang chun-hong 1.food science college; shenyang agriculture university (shenyang 110161); 2.school of life science; liaoning university (shenyang 110036)
..............page:34-36
The Study on Pomegranate Wine Fermented on Color Stability
wu yun; hang ya-juan; zhou jian-zhong; ai nai-tula; gu li-nazi college of food science; xinjiang agricultural university (urumqi 830052)
wu yun; hang ya-juan; zhou jian-zhong; ai nai-tula; gu li-nazi college of food science; xinjiang agricultural university (urumqi 830052)
..............page:37-39
Study on Colour-fixation of the Celery Sauerkraut
huang ye-chuan college of life science and engineering; southwest university of science and technology (mianyang 621002)
huang ye-chuan college of life science and engineering; southwest university of science and technology (mianyang 621002)
..............page:48-50
Study on Gel Characteristic of Gelatin under Different Element
xie ran-yi; yang xiao-bo; xiao ying-hong shanghai institute of technology (shanghai 200235)
xie ran-yi; yang xiao-bo; xiao ying-hong shanghai institute of technology (shanghai 200235)
..............page:51-53
..............page:56-58
The Study on Natural Seafood Shellfish Flavor Precursors Preparation
rong shao-feng1; zhang jian1; zhang zheng-min1; xiao zuo-bing1; fu yan-li2 1.department of biotechnology and food technology; shanghai institute of technology (shanghai 200235); 2.shanghai research inst. of frangrance and shanghai research flavor industry (shanghai 200232)
rong shao-feng1; zhang jian1; zhang zheng-min1; xiao zuo-bing1; fu yan-li2 1.department of biotechnology and food technology; shanghai institute of technology (shanghai 200235); 2.shanghai research inst. of frangrance and shanghai research flavor industry (shanghai 200232)
..............page:59-62
Precolumn Derivatization—Optimization on Determining Taurine by High Performance Liquid Chromatogramphy
huang xiao-jie1; li jing-hua2; wang jun-de2 1.liaoning medical university (jinzhou 121001; 2.dalian institute of chemical physics (dalian 116023)
huang xiao-jie1; li jing-hua2; wang jun-de2 1.liaoning medical university (jinzhou 121001; 2.dalian institute of chemical physics (dalian 116023)
..............page:68-70
Chemical Constituents Isolation and Antioxident Activity Screening from Pumpkin
jiang zhi-guo1; 2; du qi-zhen1 1.college of food science and biotechnology engineering; zhejiang gongshang university (hangzhou 310012); 2.college of food science; hainan university (haikou 570228)
jiang zhi-guo1; 2; du qi-zhen1 1.college of food science and biotechnology engineering; zhejiang gongshang university (hangzhou 310012); 2.college of food science; hainan university (haikou 570228)
..............page:73-76
Studies on the Rapid Detection Method of the Total Bacterial Count in Food by Calorimetry
zhang hai-peng; guan xiao; xu fei; hua ze-chao institute of medical instrument and food engineering; university of shanghai for science and technology (shanghai 200093)
zhang hai-peng; guan xiao; xu fei; hua ze-chao institute of medical instrument and food engineering; university of shanghai for science and technology (shanghai 200093)
..............page:70-73