The Food Industry 2012 Issue 1 Research Progress on the None-sulfuric Processing and Storage of Bamboo Shoots

Research Progress on the None-sulfuric Processing and Storage of Bamboo Shoots
Xue Shan1;Zhao Guo-hua1;2 1.College of Food Science Southwest University; 2.Key Laboratory of Produce Processing Technique in Chongqing

..............page:127-130

Extraction and Antibacterial Properties of Flavonoids of Rosa chinensis Fruit
Ding Cun-bao1;Liu Hai-yan2;Li Gui-qiu3;Jia Chang-hong1;Tang Hong-mei1;Chang Li-xin1; Huang Xiao-yan1;Zhang Xue-xiang1 1.Hebei United University;College of Life Sciences; 2.Hebei United University;College of Chemical Engineering; 3.Zunhua Xijiao Hospital

..............page:107-110

Optimization of Ultrasound-assisted Extraction Flavonoids from Flower of Eriobotrya japonica
Huang Qiong1;Xie Xiang-ji2 1.Fujian Vocational College of Agriculture; 2.Sanming Product Quality Supervision and Testing Institute

..............page:8-12

Application of Composite Improvers in Buckwheat Noodles
Gao Hai-yan;Zhu Hai-yang;Yan Li-na;Chen Shuai-jia;Su Quan-quan;Wang Yi School of Food Science;Henan Institute of Science and Technology

..............page:68-70

Application on the Health Care Fruit Wine with Polysaccharide and Cordyceps Militaris Culture Medium
Yue Chun Department of Biochemistry;Nanyang Institute of Technology

..............page:12-14

Study on the Process of the Fried Fermentation Chicken String
Lu Shou-dong;Zhang Yi-wei;Liu Xi Henan Institute of Science and Technology

..............page:71-73

Study on Microwave and Ultrasonic-assisted Extraction of Crawfish Oil in Crawfish Waste
Wang Shu-nan;Liu Han-wen;Chen Hong-xing;Wang Bo School of Chemical and Biological Engineering;Yancheng Institute of Technology

..............page:83-85

Development of the Automatically-Remove-Abnormal-Clam Device
Yang Qin-cheng;Yu Shun-nian;Chen Jin-xing;Zhang Xiao-yin Jimei University

..............page:134-136

Fishy Flavor Removal and Products Analysis of Silver Carp Protein Hydrolysate
Hu Ai-jun;Wang Yi-ming;Zheng Jie;Chen Qiong-xi;Zhang Zhi-hua;Liu Rong College of Food Engineering and Biotechnology;Tianjin University of Science & Technology

..............page:124-126

Extraction and Composition Analysis of Fatty Acid from Tuna Emulsion
Yang Xiao-ke1;Li Xiao-lin1;Jiang Xiao-lu1;Hu Zeng-miao2;Li Ze-yao2;Wang Peng1 1.College of Food Science and Engineering;Ocean University of China; 2.Ocean Nutrition Research Institute of Shandong

..............page:118-120

Fresh-Keeping Effect of Modified at Mosphere Packaging on Chilled Duck Meat
Li Chao;Geng Zhong-hua;Shang Xue-bing;Liu Min College of Food Engineering;Xuzhou Institute of Technology

..............page:115-117

Synthesis of Dihydromintlactone and Its Application in Tobacco Flavoring
Chen Xiong;Deng Chang-jian;Li Yan-ling;Liu Jin-yun;Lu Hong-bing;Yang Hua-wu Technology Center;China Tobacco Hunan Industrial Corporation

..............page:102-104

Research of Myofibrillar Protein-rich Flavor Yogurt
Zhan Xian-pu;Zhang Xue-quan;Kang Song-qiang;Wu Guang-hui Luohe Vocational College of Food

..............page:65-67

Impact of Hydrochloric Acid-modified Procession on the Aging Properties
Wang Gang;Xiong Fa-xiang 1.Department of Food Engineering;Sichuan University 2.Chengdu Jia Jia lang Food Co.;Ltd.

..............page:4-7

Optimization on Key Factors of the Mulberry Wine Brewing Process
Liang Gui-qiu Guangxi Sericulture Technology Extension Station

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

A Study on Antimicrobial Activities of Actinidia arguta Total Flavones
Zhang Chun-hong;Yang Yue;Xü Ning;Liu Chang-jiang College of Food;Shenyang Agriculture University

..............page:113-115

Application of Enzyme Technology in the Extraction of Jujube Juice
Kui Yue-di1;Sun Yue-e1;2;Wang Wei-dong1;2 1.College of Food Engineering;Xuzhou Institute of Technology; 2.Jiangsu Engineering Research Center for Food Biology Processing

..............page:31-33

Study on the Microwave-assisted Extraction of Flavone from Wolfberry
Yang Peng;Jü Min;Zhu Pei-pei;Liu Jun-hai School of Chemical & Environmental Sciences;Shaanxi University of Technology

..............page:28-30

Comparative Study on the Antitumor Effect and Antiviral Activity of Ethanol Extracts from Codyceps militaris Mycelia in Vitro
Du Xiu-ju1;2;Zhang Jing-song2;Jia Wei2;Liu Yan-fang2;Zhou Shuai2 1.College of Life Science;Liaocheng University 2.Research Center of Natural Medicinal Resource of Shanghai Academy of Agricultural Sciences;National R&D center for edible fungi processing;Edible Fungi Institute;Shanghai Academy of Agricultural Sciences

..............page:121-123

Preparation of Soybean Nutrition Biscuit
Zhong Zhi-wei;Zhang Hong-kang College of Light Industry and Food;Zhongkai University of Agriculture and Engineering

..............page:80-82

Study on the Technology of Set Type Soybean Yoghourt Fermentation by Lactobacilllus leichmannii
Li Wen-long1;Zhang Chun-hong1;Fan Jing1;Liu Dong-mei2;Zheng Yu-yan1 1.College of Food;Shenyang Agriculture University 2.Hero-Huishan Nutrition Food Co.Ltd;

..............page:58-61

Study on Processing of Soybean Milk Tea
Li Zi-fan;Zhang Hong-kang College of Light Industry and Food;Zhongkai University of Agriculture and Engineering

..............page:61-64

Preparation of Yacon and Carrot Compounding Jam
Huang Hui-fu;Wang Ben-tang;Li Jin-qiao College of Biological Resources and Environment Science;Qujing Normal University

..............page:77-79

The Initial Study of Antimicrobial of Commercial Citrus Essential Oils and Application of D-limonene in Bread
Li Qiao-qiao1;Lei Ji2;Tang Jie2;Shui Yong-hong1 1.Department of Dye Chemistry & Environmental Engineering;Chengdu Textile College; 2.College of Bioengineering;Xihua University

..............page:21-23

Study on the Purification of Red Kermel Color by Different Types of Resins
Lü Xiao-ling;Chen Ze-fang;Qi Hao Tian jin University of Science & Technology

..............page:45-48

Advance in the Research of the Changes of components in Bamboo Shoot Processing and Food Safety
Li Hui-qin1;Peng Jian-lin1;Zhao Guo-hua1;2 1.College of Food Science;Southwest University; 2.Key Laboratory of Agricultural Products Processing and Technology of Chongqing

..............page:130-134

Effects of Three Common Clarificants on Clarification of Cherry Wine
Zhang Ni1;Xiao Zuo-bing2;Niu Yun-wei2;Yu Hai-yan2;Zhu Jian-cai2 1.School of Biotechnology;East China University of Science & Technology; 2.School of Perfume and Aroma Technology;Shanghai Institute of Technology

..............page:25-28

Research on Improvement of Drying Methods of Instant Rice
Huang Hua;Wang Yi;Liu Xue-wen Department of Food Science and Engineering;Sichuan University

..............page:23-25

Application of Stabilizer Blends in Stirred Ginkgo Jujube Juice Yogurt
Sun Yue-e;Jin Xiao-fang College of Food Engineering;Xuzhou Institute of Technology

..............page:74-76

Research of VE Composite Antioxidant Properties in lard
Ma Yuan1;Zhu Sheng-hua1;Hu Chun-mei1;Li Qing21.School of Bioengineering;Xi Hua University;2.Chengdu Care Pet Food Co.;Ltd;

..............page:48-50

Preparation of Enzymatic Hydrolysate from Pumpkin Seed Protein and the Effects on Scavenging of DPPH Free Radicals
Kong Fan-dong;Xie Bin;Zu Guo-ren;Ling Li School of Food Engineering;Dalian Polytechnic University

..............page:51-54

Polyphenols of Repeseed Meal by Acetone Extraction and Its Antioxidant Activity in Vitro
Tang Wu-xia;Tian Jin-yuan;Tang Chao Sichuan Agricultural University

..............page:54-57

Study on the Brewing Technologies of Jujube with Honey Wine
Huang Yao;Zeng Li-li;Liao Chun-yan;Liao Lan Department of Biological and Chemical Engineering;Guangxi University of Technology

..............page:18-20

Microwave-assisted Extraction of Oligomeric Proanthocyanidins from Larch Bark and Optimization
Sun Xiao-wei;Li Li-li;Wang Han;Mu Xiao-fei;Yang Lei;Zu Yuan-gang Key Laboratory of Forest Plant Ecology;Ministry of Education;Northeast Forestry University

..............page:35-39

Nutrition Measuring and Evaluation on Sichuan Chauliodinae
Wang Yan;Cao Cheng-quan College of Chemistry and Life Science of Leshan Normal University

..............page:139-140

Effect of Different Frozen Storage on Color Change of Tuna
Yang Jin-sheng;Shang Yan-Li;Xia Song-yang College of Food and Pharmacology;Zhejiang Ocean University

..............page:39-41

Integration New Technology for Extracting Essential Oils from Ponkan Mandarin Orange Peels
Hu Ju-wu;Li Xiong-hui;Xiong Wei;Ji Qing-rong;Tu Zhao-xiu Institute of Applied Chemistry;Jiangxi Academy of Sciences

..............page:42-45

Determination of Nitrogen Content in Foodstuffs by Dumas Combustion Method
Yang Xue-jiao;Chen Chen;Zeng Yu-long;Huang Wei Dongguan Entry-Exit Inspection and Quarantine Bureau

..............page:136-138

Study on Supercritical Fluid Extracting Alion from Aloe
Lu Zhi Changzhi Vocational and Technical College

..............page:33-34

Optimization of Extraction Technique of Total Free Anthraquinone from Rheum via Response Surface Methodology
Sheng Zun-lai;Li Ji-chang College of Animal Medical;Northeast Agricultural University

..............page:86-89

Biological Characteristics Analysis of "Jinhua" Fungi from Fuzhuan Brick Tea in Shaanxi
Ding Ting;Lü Jia-li College of Life Science and Engineering;Shaanxi University of Science & Technology

..............page:104-106

Study on the Rheological Properties of Concentrated Purple Sweet Potato juice
Zhang Tao;Lü Xiao-ling;Li Jin;Yang Xue-yin College of Food Engineering and Biotechnology;Tianjin University of Science & Technology

..............page:110-112

The Stability of Nisin and Antibacterial Properties
Du Kun Department of Military Economics;Engineering College of Chinese Armed Police Force

..............page:99-101

Effect Preliminary Report of 1-MCP on Pyrus Bretschneideri Rehd Storage Quality and Physiological Function
Zhao Xiao-mei1;Ye Kai1;Wu Yu-peng2;Zhang Shi-kui3;Ni Jian-wen3;Xu Le3 1.Organisms Energy Research Institute in XinJiang Academy of Agriculture Science;2.XinJiang Agricultural Professional Technology College;3.State Fruit Tree Resource Garden of Luntai in Xinjiang Academy of Agricultural Science

..............page:94-98

yun nan min zu chuan tong shi pin kai fa cu jin hui jian jie

..............page:101

OHAA Coating Preservatives Used in the Preservation among Winter Jujube
Li Shu-gang1;2;Hou Xu-jie1;2;Wang zhuan-sheng1;2;Xu Qian1;2;Yu Jun2 1.College of Life Sciences Tarim University Xinjiang; 2.Key Laboratory of Featured Agricultural and Livestock Products

..............page:90-93

Extracting Technology of Polysaccharide from Crocus Sativus Petals and Antioxidant Activity in Vitro
Zhao cheng-gang1;Qu wei-jing2;Huang yi-hong2 1.Department of Biology and Chemistry;Tongren University; 2.School of Life Science;East China Normal University

..............page:1-4