1004-471X
2009 Issue 3
Comparative Study on Method for Extracting Protein from Millet
liu jian-li; cao xiang-yu; li qi-jiu school of life science; liaoning university(shenyang 110036)
liu jian-li; cao xiang-yu; li qi-jiu school of life science; liaoning university(shenyang 110036)
..............page:30-31
Study on the Mixed Vegetable and Fruit Juice with Yoghurt
wu hong-yan1; yang gui-ling2 1.college of life science and engineering; qiqihar university; key laboratory of processing agricultural products of heilongjiang province(qiqihar 161006); 2.haerbin food industry research institute(haerbin 150030)
wu hong-yan1; yang gui-ling2 1.college of life science and engineering; qiqihar university; key laboratory of processing agricultural products of heilongjiang province(qiqihar 161006); 2.haerbin food industry research institute(haerbin 150030)
..............page:20-22
Effect of Break Temperature on the Molecular Distribution of Pectin in the Tomato Pulp
peng guo-gang; li shi-weitechnical center; hongta tobacco(group) corporation(yuxi 653100)
peng guo-gang; li shi-weitechnical center; hongta tobacco(group) corporation(yuxi 653100)
..............page:35-37
..............page:37
Study on Purification of Flavonoids from Phellinus Baumii with Macroporous Resin
hu jin-xia1; 2; yang yan1; zhang jin-song1; tang qing-jiu1; liu yan-fang1; yuan hong-bo1; 21.institute of edible fungi; shanghai academy of agricultural sciences(shanghai 201106); 2.college of food science; shanghai ocean university(shanghai 200090)
hu jin-xia1; 2; yang yan1; zhang jin-song1; tang qing-jiu1; liu yan-fang1; yuan hong-bo1; 21.institute of edible fungi; shanghai academy of agricultural sciences(shanghai 201106); 2.college of food science; shanghai ocean university(shanghai 200090)
..............page:49-52
Brewing Technological Study on Pumpkin Healthy Wine
yang zhi-hong1; jiang ji-feng1.2; wang cun-tang1; 21.qiqihaer university(qiqihaer 161006); 2.qiqihaer university; heilongjiang province general universities agricultural products processing key laboratory(qiqihaer 161006)
yang zhi-hong1; jiang ji-feng1.2; wang cun-tang1; 21.qiqihaer university(qiqihaer 161006); 2.qiqihaer university; heilongjiang province general universities agricultural products processing key laboratory(qiqihaer 161006)
..............page:55-57
Study on Preparation Craft of Aloe Gel Juice
zhang su-xiaprofessional technology college of luohe(luohe 462000)
zhang su-xiaprofessional technology college of luohe(luohe 462000)
..............page:25-27
Extraction of Total Polyphenols in Mesona Blume and Determination of their Caffeic Acid
feng tao; wu yun-qischool of perfume and aroma technology; shanghai institute of technology(shanghai 200235)
feng tao; wu yun-qischool of perfume and aroma technology; shanghai institute of technology(shanghai 200235)
..............page:70-73
Study on New Extraction Method of BPO in Wheat Flour
hu er-kun; fu you-li henan commercial science research institute co.; ltd; (zhengzhou 450002)
hu er-kun; fu you-li henan commercial science research institute co.; ltd; (zhengzhou 450002)
..............page:28-30
Gel Properties of Compound Carrageenan and Its Application in Red Wine Jelly
wang xiao-ying1; 2; jin hong 11.department of biotechnology & food engineering; shanghai institute of technology(shanghai; 200235); 2.school of pharmacy; east china university of science & technology(shanghai 200237)
wang xiao-ying1; 2; jin hong 11.department of biotechnology & food engineering; shanghai institute of technology(shanghai; 200235); 2.school of pharmacy; east china university of science & technology(shanghai 200237)
..............page:43-46
..............page:59-62
Preparation of Fermented Sweet Potato Fiber Jelly
shi xiao-hua; lv ying-hui; zhang dao-lei ji nan railway institute of technology; (ji nan 250014)
shi xiao-hua; lv ying-hui; zhang dao-lei ji nan railway institute of technology; (ji nan 250014)
..............page:68-69
Measurement of the Total Volatile Basic Nitrogen in Fish
qu ying hong ; cao fang lan ; chen shun sheng
qu ying hong ; cao fang lan ; chen shun sheng
..............page:73-74
..............page:77
Assessment on the Effect of Anti-oxidation of Five Kinds of Natural Antioxidants in the Edible Oil by Rancimat
lu yang; yang bo-tao; chen feng-xiang shanghai cereal science research institute(shanghai 200136)
lu yang; yang bo-tao; chen feng-xiang shanghai cereal science research institute(shanghai 200136)
..............page:3-6
Study on Technology of Preparing Beef Flavor Precursor by Fat Controlled Oxidation Via Response Surface Analysis
xiao zuo-bing; sun jia east china university of science and technology(shanghai 200237)
xiao zuo-bing; sun jia east china university of science and technology(shanghai 200237)
..............page:22-24
The Study on Pure Natural Antistaling Agents for Fresh Egg
xie jing 1; ma mei-hu2* 1.college of food science and technology; hunan agricultural university(changsha 410128); 2.college of food science and technology; huazhong agricultural university(wuhan; 430070)
xie jing 1; ma mei-hu2* 1.college of food science and technology; hunan agricultural university(changsha 410128); 2.college of food science and technology; huazhong agricultural university(wuhan; 430070)
..............page:40-43
An Improved Method for Automatic Test of Oil Acid Value
wang li-qi1; 2; wang ming-yi2; zhang li-yong2; qu yan-feng3; yu dian-yu31.school of computer and information engineering; harbin university of commerce(harbin 150028); 2.school of measurement and communication; harbin university of science and technology(harbin 150086); 3.school of food science and technology; northeast agricultural university(harbin 150030)
wang li-qi1; 2; wang ming-yi2; zhang li-yong2; qu yan-feng3; yu dian-yu31.school of computer and information engineering; harbin university of commerce(harbin 150028); 2.school of measurement and communication; harbin university of science and technology(harbin 150086); 3.school of food science and technology; northeast agricultural university(harbin 150030)
..............page:75-77
Study on Dephosphorylation of Soy Miscellas by Enzymic Method
qu yan-feng1; yu dian-yu1; luo shu-nian1; zhou chuan-nong2; jin min2; li hong-ling1 1.school of food science and technology; northeast agricultural university(harbin 150030); 2.daqing riyuexing limited company(daqing 166300)
qu yan-feng1; yu dian-yu1; luo shu-nian1; zhou chuan-nong2; jin min2; li hong-ling1 1.school of food science and technology; northeast agricultural university(harbin 150030); 2.daqing riyuexing limited company(daqing 166300)
..............page:11-13
Research on Effect of the Thitosan Processes in Store Chinese Chestnut
li li1; 2; liu xin-hua1 1.the college of food science and engineering of northwest a&f university(yangling 712100); 2.huanghuai university(zhumadian 463000)
li li1; 2; liu xin-hua1 1.the college of food science and engineering of northwest a&f university(yangling 712100); 2.huanghuai university(zhumadian 463000)
..............page:38-40
The Degradation of Diterpenoids and Its Application in Tobacco Flavor
peng guo-gang; bai xiao-li technical center; hongta tobacco(group) corporation(yuxi 653100)
peng guo-gang; bai xiao-li technical center; hongta tobacco(group) corporation(yuxi 653100)
..............page:52-54
Extraction of Torreya Grandis Shell Essential Oil and Identification of Its Components
feng tao; wu yan-jun school of perfume and aroma technology; shanghai institute of technology(shanghai 200235)
feng tao; wu yan-jun school of perfume and aroma technology; shanghai institute of technology(shanghai 200235)
..............page:65-68
The Research on Fresh Keeping of Roast Chicken with Chlorine Dioxide
yang yu-hong hebi college of vocation and technolgy(hebi 458030)
yang yu-hong hebi college of vocation and technolgy(hebi 458030)
..............page:18-19
Study on DPPH Free Radical Scavenging Activity of Egg White Protein Hydrolysates
zheng lin; lin song-yi; liu jing-bo; wang ying; guo yang college of light industry economics & management; jilin university(changchun 130062)
zheng lin; lin song-yi; liu jing-bo; wang ying; guo yang college of light industry economics & management; jilin university(changchun 130062)
..............page:1-3
Study on Antioxidant Activity of Different Solvents Extracts and Anthraquinones Component of Pothos Chinensis (Raf.) Merr.
yin wen-qing; zhang yan; zeng li; song xin-ming; duan shao-qingkey laboratory for the chemistry and molecular engineering of medicinal resources; ministry of education of china; college of chemistry and chemical engineering; guangxi normal university(guilin 541004)
yin wen-qing; zhang yan; zeng li; song xin-ming; duan shao-qingkey laboratory for the chemistry and molecular engineering of medicinal resources; ministry of education of china; college of chemistry and chemical engineering; guangxi normal university(guilin 541004)
..............page:7-8
Study on Freezing-drying Technology to Rice Quality Characteristic Influence
li jian-fang1; wu quan-xi1; zhou feng1; pu biao2 1.department of biological engineering; xinyang agriculture college(xinyang 464000); 2.sichuan agriculture university; department of food science(yaan 620514)
li jian-fang1; wu quan-xi1; zhou feng1; pu biao2 1.department of biological engineering; xinyang agriculture college(xinyang 464000); 2.sichuan agriculture university; department of food science(yaan 620514)
..............page:16-17
The Processing Development of Nutritional Preserved Sugar Curing Sweet Potato
ye jing; zhao li-chao; liu xin; zhou ai-mei college of food science; south china agricultural university(guangzhou 510642)
ye jing; zhao li-chao; liu xin; zhou ai-mei college of food science; south china agricultural university(guangzhou 510642)
..............page:62-64
Study on the Impregnation Process on Leisure Ginkgo Biloba Crisp Fruit
zhang feng-lun1; zheng qun-xiong2; wu su-ling1; sun xiao-ming1; yang yan1 1.nanjing research institute for the comprehensive utilization of wild plants(nanjing 210042) 2.college of food science and biotechnology engineering; zhejiang gongshang university(hangzhou 310035)
zhang feng-lun1; zheng qun-xiong2; wu su-ling1; sun xiao-ming1; yang yan1 1.nanjing research institute for the comprehensive utilization of wild plants(nanjing 210042) 2.college of food science and biotechnology engineering; zhejiang gongshang university(hangzhou 310035)
..............page:57-58
Improving Memory Effectiveness of Egg Yolk Iecithin on Mice
liu jing-bo; gong xin-tong; lin song-yi; chen yu-jiang; xu hai-li; wang ying laboratory of nutrition and functional food; jilin university(changchun 130062)
liu jing-bo; gong xin-tong; lin song-yi; chen yu-jiang; xu hai-li; wang ying laboratory of nutrition and functional food; jilin university(changchun 130062)
..............page:9-11
Study on Processing Techniques of The Water-soluble Food Fiber Exteracted from Pumpkin Powder
zhang ying-chun1; yang xin1; zhang hua1; dong ai-jun1; cui chong-shi2; wang jing31.food science and engineering college of harbin institute of technology(harbin 150090); 2.northeast agricultural university(harbin 150030); 3.the chinese academy of agriculture science(beijing 100081)
zhang ying-chun1; yang xin1; zhang hua1; dong ai-jun1; cui chong-shi2; wang jing31.food science and engineering college of harbin institute of technology(harbin 150090); 2.northeast agricultural university(harbin 150030); 3.the chinese academy of agriculture science(beijing 100081)
..............page:14-15
Studies on the Technique of the Fermented Kumquat Wine
wang dan; shangguan xin-chen*; shen yong-gen; yang wu-ying college of food science and engineering; jau(nanchang 330045)
wang dan; shangguan xin-chen*; shen yong-gen; yang wu-ying college of food science and engineering; jau(nanchang 330045)
..............page:32-35
..............page:46
Research on Extraction Rate of Protein from Chicken Bone
zhao yong-gan1; dai jian-hua2; shi xiao11.department of food engineering; luohe medical college(luohe 462002); 2.shuanghui technology center(luohe 462000)
zhao yong-gan1; dai jian-hua2; shi xiao11.department of food engineering; luohe medical college(luohe 462002); 2.shuanghui technology center(luohe 462000)
..............page:47-49