1004-471X
2012 Issue 11
Comparison of Different Milk Concentration Process
Su Mi-ya Dairy Research Institute;Bright Dairy & Food Co.;Ltd.State Key Laboratory of Dairy Biotechnology
Su Mi-ya Dairy Research Institute;Bright Dairy & Food Co.;Ltd.State Key Laboratory of Dairy Biotechnology
..............page:57-59
Purification of Saponins from Gynostemma
Zhang Hong-mei College of Vocational and Technical;Inner Mongolia Agricultural University
Zhang Hong-mei College of Vocational and Technical;Inner Mongolia Agricultural University
..............page:77-79
Comparison on Total Saccharide between Cultivated and Wild Ganoderma Collected from Hainan
Mo Zheng-rong1;Chen Guang-ying1;Huang Ai-hua1;Chen Ping1;Chen Xi-rong2 1.Key Laboratory of Tropical Medicinal Plant Chemistry of Ministry of Education;College of Chemistry & Chemical Engineering;Hainan Normal University; 2.Hainan Institute of Forestry
Mo Zheng-rong1;Chen Guang-ying1;Huang Ai-hua1;Chen Ping1;Chen Xi-rong2 1.Key Laboratory of Tropical Medicinal Plant Chemistry of Ministry of Education;College of Chemistry & Chemical Engineering;Hainan Normal University; 2.Hainan Institute of Forestry
..............page:183-184
Ultra-high Performance Liquid Chromatography Method for Simultaneous Determination of 7 Kinds of Ginsenosides
Li Yan-fang Long Dao Enterprise Management Co.;Ltd.
Li Yan-fang Long Dao Enterprise Management Co.;Ltd.
..............page:185-188
Development of Roselle Sauce Jelly
Li Liang;Liu Bin-cheng;Li Xu College of Food;Northeast Agricultural University
Li Liang;Liu Bin-cheng;Li Xu College of Food;Northeast Agricultural University
..............page:47-49
Quality Analysis of Activity Component of Cyperus esculentus Whole Plant in Xinjiang
Jing Si-qun;Ou Yang Wei-qi;Ma Ze-xin College of Life Sciences and Technology;Xinjiang University
Jing Si-qun;Ou Yang Wei-qi;Ma Ze-xin College of Life Sciences and Technology;Xinjiang University
..............page:116-118
Study on Rice Bran Oil Fatty Acid Qualitative and Quantitative Method by Gas Chromatography
Yu Feng-xiang1;2;3;Lin Qin-lu2;Chen Xu4;Wei Xiao jun2;Xiao Yi2;Zhu Fen2 1.Central University of Forestry and Technology;2.Faculty of Food Science;Hunan Biological Electromechanical Polytechnic;3.National Engineering Laboratory for Grain Further Processing;4.Hunan Academy of Agricultural Sciences
Yu Feng-xiang1;2;3;Lin Qin-lu2;Chen Xu4;Wei Xiao jun2;Xiao Yi2;Zhu Fen2 1.Central University of Forestry and Technology;2.Faculty of Food Science;Hunan Biological Electromechanical Polytechnic;3.National Engineering Laboratory for Grain Further Processing;4.Hunan Academy of Agricultural Sciences
..............page:166-169
The effects of 1-methylcyclopropene Treatment on Storage Quality about Different Stage of Mature of Lizao Jujube
Hao Xiao-ling;Wang Ru-fu;Pang Hou-ying;Sun Jian-bing College of Food Science and Technology;Shanxi Agricultural University
Hao Xiao-ling;Wang Ru-fu;Pang Hou-ying;Sun Jian-bing College of Food Science and Technology;Shanxi Agricultural University
..............page:119-121
Study on Optimization of Extraction of Red Pigment from Jujube Peel with Micro-assisted Lye by Response Surface Analysis
Mu Jian-lou1;Wang Jie1;Wang Rui-xia2 1.College of Food Science and Engineering;Agricultural University of Hebei; 2.Experiment Forestry Station of Hebei Agriculture University
Mu Jian-lou1;Wang Jie1;Wang Rui-xia2 1.College of Food Science and Engineering;Agricultural University of Hebei; 2.Experiment Forestry Station of Hebei Agriculture University
..............page:54-57
The Optimum Model Research of Enzymatic Preparation of Antioxidant Peptide from Potato Pulp Protein
Chi Yan-ping;Wang Jing-hui;Liu Xiang-ying Center of Agro-food Technology;Jilin Academy of Agricultural Science
Chi Yan-ping;Wang Jing-hui;Liu Xiang-ying Center of Agro-food Technology;Jilin Academy of Agricultural Science
..............page:39-41
The Effect of Five Kinds of Quality Improvers on the Gel Properties of Recombinant Protein of Channel Catfish(Ictalurus punctatus)
Jiao Yun-peng;Gong Han-kun Jiangsu Food Science College
Jiao Yun-peng;Gong Han-kun Jiangsu Food Science College
..............page:50-53
..............page:98
Preparation on the Complex Beverage of Seabuckthorn,Red Jujube,Carrot and Peanut
Ma Tao1;2;Li Chao-ying2 1.Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences; 2.College of Food;Shenyang Agricultural University
Ma Tao1;2;Li Chao-ying2 1.Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences; 2.College of Food;Shenyang Agricultural University
..............page:17-20
Ultrasonic-assisted Extraction of Nucleotide from Straw Mushroom
Cao Li-juan1;Ma Hai-le1;Huang Xing1;Zhong Hui-hua2 1.School of Food and Biological Engineer;Jiangsu University; 2.Jiangsu Alphay Biological Technology Co.;Ltd
Cao Li-juan1;Ma Hai-le1;Huang Xing1;Zhong Hui-hua2 1.School of Food and Biological Engineer;Jiangsu University; 2.Jiangsu Alphay Biological Technology Co.;Ltd
..............page:80-83
The Application of Carbon Nanotubes on Food Testing Technique
Zhao Jing-li;Qi Shang-zhong;Cheng Wen-ping;Zhang Yong-cheng;Cheng Bin Shanxi Academy of Product Quality Supervision and Inspection
Zhao Jing-li;Qi Shang-zhong;Cheng Wen-ping;Zhang Yong-cheng;Cheng Bin Shanxi Academy of Product Quality Supervision and Inspection
..............page:144-147
Research of Sauerkraut Fermented by Lactobacillus plantarum
Zhou Feng-chao;LI Ying;Wang Peng;Guan Hai-ning;Guo Li;Diao Xiao-qin College of Food and Pharmaceutical Engineering;Suihua University
Zhou Feng-chao;LI Ying;Wang Peng;Guan Hai-ning;Guo Li;Diao Xiao-qin College of Food and Pharmaceutical Engineering;Suihua University
..............page:83-86
The Technology of Comprehensive Utilization of Walnut Shell in China
Qin Wei-wei;Zhang Ling Heilongjiang Vocational Institute of Ecological Engineering
Qin Wei-wei;Zhang Ling Heilongjiang Vocational Institute of Ecological Engineering
..............page:138-140
The Research on the Brew of Wheat Za-jiu by Two Kinds of Fu-qu
Deng Kai1;Zhang Kai-zheng2;1;Wang Rong3;1;Zhang Wen-xue1;4 1.College of Light Industry and Food;Sichuan University; 2.College of Bioengineering;Sichuan University of Science & Engineering; 3.Sichuan Swellfun Co.;LTD; 4.Sichuan University Jinjiang College
Deng Kai1;Zhang Kai-zheng2;1;Wang Rong3;1;Zhang Wen-xue1;4 1.College of Light Industry and Food;Sichuan University; 2.College of Bioengineering;Sichuan University of Science & Engineering; 3.Sichuan Swellfun Co.;LTD; 4.Sichuan University Jinjiang College
..............page:36-38
Research on the Processing Technology of Ziziphus Jujube Ginger Juice Drinks
Fan Jing-fang1;Wang Jie1;Dong Hui2;Wang Yang1;Liu Zheng1 1.College of Food Science & Techniques;Agricultural University of Hebei; 2.Hebei Institute of Food Quality Supervision Inspection and Research
Fan Jing-fang1;Wang Jie1;Dong Hui2;Wang Yang1;Liu Zheng1 1.College of Food Science & Techniques;Agricultural University of Hebei; 2.Hebei Institute of Food Quality Supervision Inspection and Research
..............page:107-109
Research of Collapsing and Microwave Fixing Technological of Sonchus oleraceus L.
He Jun-ping1;2;Li Jing1;Zhang Xian-zhou1;Chen Hui1;Li Hai-li1;Gao Rui-he1 1.College of Food Science and Technology;Agricultural University of Hebei; 2.Agri-Food Processing and Engineering Technology Research Center of Hebei Province
He Jun-ping1;2;Li Jing1;Zhang Xian-zhou1;Chen Hui1;Li Hai-li1;Gao Rui-he1 1.College of Food Science and Technology;Agricultural University of Hebei; 2.Agri-Food Processing and Engineering Technology Research Center of Hebei Province
..............page:74-77
Extraction of Gastrodin from Gastrodia elata
Zhang Ying Guiyang University
Zhang Ying Guiyang University
..............page:66-68
Deodorization of Cod Skin Peptides by Compound Enzyme
Huang Wei;Deng Shang-gui;Tang Yan;Li Shu-fang;Kong Qiao-xiang Zhejiang Ocean University
Huang Wei;Deng Shang-gui;Tang Yan;Li Shu-fang;Kong Qiao-xiang Zhejiang Ocean University
..............page:99-102
Application of Plackett-Burman Design in Screening Metal Ions Influence on Proteinase Activity of Germinating Kidney Bean
Li Mu-chun;Zhao Lin-tong;Li Fang Xinjiang Uygur Autonomous Academy of Instrumental of Analysis
Li Mu-chun;Zhao Lin-tong;Li Fang Xinjiang Uygur Autonomous Academy of Instrumental of Analysis
..............page:129-131
Optimization of Extraction for Anthocyanin from Perilla frutescens L.with Ultrasonic
Li Xiao-yan1;Hu Hong-wei2 1.Department of Chemistry and Chemical Engineering2.Department of Municipal and Environmental Engineering Henan University of Urban Construction
Li Xiao-yan1;Hu Hong-wei2 1.Department of Chemistry and Chemical Engineering2.Department of Municipal and Environmental Engineering Henan University of Urban Construction
..............page:71-73
Main Nutritional Components of Fresh Walnut and GC-MS Analysis of Volatile
Xu Xiao-sheng1;Fu Li2;Li Jian-fei3;Yang Qing-xiang1;Xu Ming-qiang2 1.Department of Food Engineering;Xinjiang Light Industry Vocational Techniques College; 2.College of Food Science;Xinjiang Agricultural University; 3.China National Research Institute of Food & Fermentation Industries
Xu Xiao-sheng1;Fu Li2;Li Jian-fei3;Yang Qing-xiang1;Xu Ming-qiang2 1.Department of Food Engineering;Xinjiang Light Industry Vocational Techniques College; 2.College of Food Science;Xinjiang Agricultural University; 3.China National Research Institute of Food & Fermentation Industries
..............page:188-190
Comparison of Nutrient Components in Human Milks and Mare Milk
Liu Ya-dong;Song Qiu;Huo Gui-cheng Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University
Liu Ya-dong;Song Qiu;Huo Gui-cheng Key Laboratory of Dairy Science;Ministry of Education;Northeast Agricultural University
..............page:156-158
The Quantification of “Umami” Agent and Application in Compound Condiment
Gu Yan-jun;Zhu Hui-li;Wen Juan Shanghai Totole Food LTD.Process & Technic Department
Gu Yan-jun;Zhu Hui-li;Wen Juan Shanghai Totole Food LTD.Process & Technic Department
..............page:141-143
Experimental Study on Vacuum Cooling of the Cooked Pasta
Guo Xue;Zou Tong-hua;Liu Bin;Mao Li Tianjin University of commerce;Tianjin Key Laboratory of Refrigeration Technology
Guo Xue;Zou Tong-hua;Liu Bin;Mao Li Tianjin University of commerce;Tianjin Key Laboratory of Refrigeration Technology
..............page:44-47
Extraction Technology of Anthocyanins from Zijuan Tea
Lü Hai-peng1;Fei Xu-yuan1;2;Zhang Yue1;Tan Jun-feng1;Guo Li1;Lin Zhi1 1.Tea Research Institute;Chinese Academy of Agricultural Sciences;National Engineering Technology Research Center for Tea Industry;Key Laboratory of Processing and Quality Control of Tea and Beverage Plants;Ministry of Agriculture;2.Graduate School of Chinese Academy of Agricultural Sciences
Lü Hai-peng1;Fei Xu-yuan1;2;Zhang Yue1;Tan Jun-feng1;Guo Li1;Lin Zhi1 1.Tea Research Institute;Chinese Academy of Agricultural Sciences;National Engineering Technology Research Center for Tea Industry;Key Laboratory of Processing and Quality Control of Tea and Beverage Plants;Ministry of Agriculture;2.Graduate School of Chinese Academy of Agricultural Sciences
..............page:7-9
Immobilization of Penicillium purpurogenum Li-3 with Sponge Foam
Ye Hai;Cao Hong;Li Yang;Zheng Lan-lan;Li Jun College of Chemistry and Chemical Engineer;Shihezi University
Ye Hai;Cao Hong;Li Yang;Zheng Lan-lan;Li Jun College of Chemistry and Chemical Engineer;Shihezi University
..............page:122-125
Determination of Volatile Compounds in Cherry Wine Using Headspace-solid-phase Micro-extraction Coupled with GC-MS
Zhu Jian-cai1;Xiao Zuo-bing1;Niu Yun-wei1;Wang jin2;Yu Hai-yan1 1.School of Perfume and Aroma Technology;Shanghai Institute of Technology; 2.Shanghai Wangzhishun Trading Company
Zhu Jian-cai1;Xiao Zuo-bing1;Niu Yun-wei1;Wang jin2;Yu Hai-yan1 1.School of Perfume and Aroma Technology;Shanghai Institute of Technology; 2.Shanghai Wangzhishun Trading Company
..............page:169-172
Optimization of Processing Process of Resistant Starch from Kudzu Roots
Pan Miao-miao;Xie Qiao-qi;Wang Chao School of Agriculture and Food Science;Zhejiang Agriculture and Forestry University
Pan Miao-miao;Xie Qiao-qi;Wang Chao School of Agriculture and Food Science;Zhejiang Agriculture and Forestry University
..............page:62-66
Detection and Analysis of Aluminum in Food
Wang Hong;Zhang Lan-tian Hebei Institute of Food Quality Supervision Inspection and Research
Wang Hong;Zhang Lan-tian Hebei Institute of Food Quality Supervision Inspection and Research
..............page:191-194
Formulation between Chitosan and Gelatin and Application of Complex Gums
Li Xing-ke1;Zong Wei1;Xia Wen-shui 2 1.Department of Food & Biological Engineering;Zhengzhou University of Light Industry; 2.School of Food Science and Technology;Jiangnan University
Li Xing-ke1;Zong Wei1;Xia Wen-shui 2 1.Department of Food & Biological Engineering;Zhengzhou University of Light Industry; 2.School of Food Science and Technology;Jiangnan University
..............page:13-16
Isolation and Identification of Lactic acid Bacteria from Home-made Sauerkraut in Inner Mongolia
Li Yong-le;Li Xiu-li;Li Chuan-juan;Shuang Quan Inner Mongolia Agricultural University
Li Yong-le;Li Xiu-li;Li Chuan-juan;Shuang Quan Inner Mongolia Agricultural University
..............page:132-134
Simulating of Variation for the Color of Tuna Sashimi during Transportation
Shang Yan-li;Yang Jin-sheng;Huo Jian-cong;Xia Song-yang Food and Medicine Institute;Zhejiang Ocean University
Shang Yan-li;Yang Jin-sheng;Huo Jian-cong;Xia Song-yang Food and Medicine Institute;Zhejiang Ocean University
..............page:60-62
Simultaneous Determination of Fluoride and Bromide in Tea by Ion Chromatography
Chen Lian;Chen Xin-huan;Luo Li-rong;Yang Wan-biao;Lü Xiao-yuan;Liu Zheng-hua Inspection and Quarantine Technology Center of Hunan Entry-exit Inspection and Quarantine Bureau
Chen Lian;Chen Xin-huan;Luo Li-rong;Yang Wan-biao;Lü Xiao-yuan;Liu Zheng-hua Inspection and Quarantine Technology Center of Hunan Entry-exit Inspection and Quarantine Bureau
..............page:158-160
..............page:2
The Application and Technology Development of New Heat Exchanger Used in Food Sterilization
Zhang Ping-liang Wuxi Institute of Science and Technology
Zhang Ping-liang Wuxi Institute of Science and Technology
..............page:154-155
..............page:1
Screening and Determining of 3 Kinds of Combination of Prebiotics That Has the Trend of Different Health Care Function
Fang Xin-ping;Zhai Hong-mei;Jia Shu-yan;Chi Gui-liang Hebei Sanyuan Food Limited Company
Fang Xin-ping;Zhai Hong-mei;Jia Shu-yan;Chi Gui-liang Hebei Sanyuan Food Limited Company
..............page:1-4
Study on DNA Extraction of Animal Origin Food Duck Blood and Pig Blood and Detection by Double PCR
Zhou Zheng1;Lü Er-pan2;3;Zhou Wei1;Zhang Wei1;Xing Wen-jing3;Liu Yi3 1.Institute of Food Quality Supervision Inspection and Research of Hebei; 2.College of Food Science and Technology;Agricultural University of Hebei; 3.Supervision and Inspection Institute of Product Quality of Baoding
Zhou Zheng1;Lü Er-pan2;3;Zhou Wei1;Zhang Wei1;Xing Wen-jing3;Liu Yi3 1.Institute of Food Quality Supervision Inspection and Research of Hebei; 2.College of Food Science and Technology;Agricultural University of Hebei; 3.Supervision and Inspection Institute of Product Quality of Baoding
..............page:161-166
Optimization of Ultrasound-assisted Extraction of Fungus Polysaccharides from Head Smut of Sorghum by Response Surface Analysis
Fan Jin-juan1;Yang Zhen-hua1;Xu Xiu-de2;Zhu Feng1;Zhu Yan-shu1;Ruan Yan-ye1 1.College of Biological Science and Technology;Shenyang Agricultural University; 2.Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences
Fan Jin-juan1;Yang Zhen-hua1;Xu Xiu-de2;Zhu Feng1;Zhu Yan-shu1;Ruan Yan-ye1 1.College of Biological Science and Technology;Shenyang Agricultural University; 2.Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences
..............page:86-89
Synthesis of Ethyl Furoate by Microwave Irradiation under Conventional Pressure
Li Hong-ying;Zhi Zhong-qiang;Qin Chao-guo Dept of Light Industry & Chemistry;Zhaoqing University
Li Hong-ying;Zhi Zhong-qiang;Qin Chao-guo Dept of Light Industry & Chemistry;Zhaoqing University
..............page:96-98
The Application of Color Retention in Processing of Ficus carica Juice
Kou Tian-shu;Zhang Ming;Zhang Shuai;Qiang Li-min;Han Lu;Zhang Zi-de College of Food Science and Technology;Agricultural University of Hebei
Kou Tian-shu;Zhang Ming;Zhang Shuai;Qiang Li-min;Han Lu;Zhang Zi-de College of Food Science and Technology;Agricultural University of Hebei
..............page:69-71
Application of Chromatography,Spectroscopy and Mass Spectrometry in the Detection of the Safety and Health of Liquor
Cheng Tie-yuan1;2;Liu Bin1;Li Zhe-bin3;Li Ming-chun1;2;Zhang Ying1;2;He Kai-rong1;2 1.Yibin Office of Sichuan Entry-Exit Inspection and Quarantine Bureau; 2.State Key Lab of Liquor Products Test;Sichuan Entry-Exit Inspection and Quarantine Bureau; 3.Shangqiu Vocational Technology Institute
Cheng Tie-yuan1;2;Liu Bin1;Li Zhe-bin3;Li Ming-chun1;2;Zhang Ying1;2;He Kai-rong1;2 1.Yibin Office of Sichuan Entry-Exit Inspection and Quarantine Bureau; 2.State Key Lab of Liquor Products Test;Sichuan Entry-Exit Inspection and Quarantine Bureau; 3.Shangqiu Vocational Technology Institute
..............page:147-150
The Characterization of Tea Polyphenol Oxidase(PPO)
Ma Hui-min1;Liu Kun2;Qian He2;Wang He-ya2 1.Agroforestry Service Center of Jinting Town in Suzhou; 2.School of Food Science and Technology;Jiangnan University
Ma Hui-min1;Liu Kun2;Qian He2;Wang He-ya2 1.Agroforestry Service Center of Jinting Town in Suzhou; 2.School of Food Science and Technology;Jiangnan University
..............page:151-154
Physical and Chemical Properties and Antimicrobial Spectrum of Antibacterial Substances from Bacillus subtilis W321
Sun Shan;Hao Lin;Wang Qian College of Food Science and Engineering;Shanxi Agricultural University
Sun Shan;Hao Lin;Wang Qian College of Food Science and Engineering;Shanxi Agricultural University
..............page:110-112
Study on the Detaction of Shigella Spp.,Salmonella Spp. and Proteus vulgaris by Multiplex PCR
Di Hui;Wang Yu;Zhang Xian-zhou;Ma Xiao-yan;Zhang Wei College of Food Science and Technology;Agricultural University of Hebei
Di Hui;Wang Yu;Zhang Xian-zhou;Ma Xiao-yan;Zhang Wei College of Food Science and Technology;Agricultural University of Hebei
..............page:180-183
Studies on μ-Calpain Localization in Beef Muscle Fiber and Influence on Microstructure during Postmortem Aging
Zhou Fang1;Dang Ya1;Hu Xuan-ping1;Li Lin-qiang2 1.School of Biology Science and Engineering;Shaanxi University of Technology;2.College of Food Engineering and Nutritional Science;Shaanxi Normal University
Zhou Fang1;Dang Ya1;Hu Xuan-ping1;Li Lin-qiang2 1.School of Biology Science and Engineering;Shaanxi University of Technology;2.College of Food Engineering and Nutritional Science;Shaanxi Normal University
..............page:113-116
Consumer Home Consuming Habits for Nutrition Properties and Carbon Dioxide Emissions in Cauliflower
Huang Wei;Liu Shao-wei;Lu Yan-hua;Zhu Xu-Jun Eastern China University of Science and Technology
Huang Wei;Liu Shao-wei;Lu Yan-hua;Zhu Xu-Jun Eastern China University of Science and Technology
..............page:125-128
Orthogonal Optimization of Fermentation Conditions for EPS-1 and Researching on Fermentation Process of Exopolysaccharides
Zhang Xiao-fei;Hao Lu-jiang Shandong Polytechnic University;Shandong Provincial Key Laboratory of Microbial Engineering
Zhang Xiao-fei;Hao Lu-jiang Shandong Polytechnic University;Shandong Provincial Key Laboratory of Microbial Engineering
..............page:41-43
The Development of Detection Technology of BPA,BADGE,NOGE,BFDGE and its Derivative in the Coating of Food Cannings
Zuo Ying;Lu Chun-qiang;Shen Xia;Qin Zi-ming Shanghai Institute of Quality Inspection and Technical Research
Zuo Ying;Lu Chun-qiang;Shen Xia;Qin Zi-ming Shanghai Institute of Quality Inspection and Technical Research
..............page:175-179
Technology of Extracting Phytic Acid with Acetic Acid and Its Antioxidant Activity in Vitro
tang wu xia xiong zhi yu deng ying qiang wu yan
tang wu xia xiong zhi yu deng ying qiang wu yan
..............page:103-106
Lipid Oxidative-controlling Effects of Multiple Antioxidants on Mackerel
Kang Ling;Liu Lin;Jiao Jiang-hua;Ding Yu-ting College of Biology & Environment Engineering;Zhejiang University of Technology
Kang Ling;Liu Lin;Jiao Jiang-hua;Ding Yu-ting College of Biology & Environment Engineering;Zhejiang University of Technology
..............page:24-27
Study on Double-enzyme Fractional Hydrolysis of Protein from Red Sea Bream Bone
Hu Ai-jun1;Hao Li-jing1;Zheng Jie1;Li Hong-yan1;Yan Wei1;You Wei-de2 1.College of Food Engineering and Biotechnology;Tianjin University of Science & Technology; 2.Fujian Sanduao Foods CO.Ltd.
Hu Ai-jun1;Hao Li-jing1;Zheng Jie1;Li Hong-yan1;Yan Wei1;You Wei-de2 1.College of Food Engineering and Biotechnology;Tianjin University of Science & Technology; 2.Fujian Sanduao Foods CO.Ltd.
..............page:33-36
Research on Applications of Modified Wheat Gluten Films on Actinidia arguta
Tong Ying1;2;Zhang Chun-hong1;Chang Nan3;Sun Jing1;Li Xin-hua1 1.College of Food;Shenyang Agriculture University;2.Beijing Centers for Diseases Control and Prevention & Centers for Preventive Medical Research; 3.Shenyang Produce Quality Supervision and Inspection Institute
Tong Ying1;2;Zhang Chun-hong1;Chang Nan3;Sun Jing1;Li Xin-hua1 1.College of Food;Shenyang Agriculture University;2.Beijing Centers for Diseases Control and Prevention & Centers for Preventive Medical Research; 3.Shenyang Produce Quality Supervision and Inspection Institute
..............page:4-6
Optimization of Protein Extraction from Salicornia bigelovii Torr by Response Surface Methodology
Ren Yan-qiu;Miao Yun-yan;Fu Qing-quan School of Biochemical and Enviromental Engineering;Nanjing Xiaozhuang University
Ren Yan-qiu;Miao Yun-yan;Fu Qing-quan School of Biochemical and Enviromental Engineering;Nanjing Xiaozhuang University
..............page:20-23
Preparation,Physical and Chemical Properties of Enteromorpha Prolifera Polysaccharide Iron Complex
Jiang Jun;Yu Teng-fei;Zhang Zhong-shan School of Life Science;Huzhou Teachers College
Jiang Jun;Yu Teng-fei;Zhang Zhong-shan School of Life Science;Huzhou Teachers College
..............page:30-32
Study on the Material of Blueberry Wine
Fan Ji-sheng;Wu Lin-sheng;Zhang Chun-long;Wang Zi-ying Anhui Hui-king Food Company Limited
Fan Ji-sheng;Wu Lin-sheng;Zhang Chun-long;Wang Zi-ying Anhui Hui-king Food Company Limited
..............page:28-30
Study on Extraction Conditions of Theaflavins by Response Surface Method
Zhu Xing-yi;Gu Yan-zhi;Xie Jie College of Pharmaceutical Sciences;Zhejiang University of Technology;Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education
Zhu Xing-yi;Gu Yan-zhi;Xie Jie College of Pharmaceutical Sciences;Zhejiang University of Technology;Key Laboratory for Green Pharmaceutical Technologies and Related Equipment of Ministry of Education
..............page:93-95
Study on Antioxidation of Ficus carica L.
Tang Hui-min Biochemical department;Wenshan college
Tang Hui-min Biochemical department;Wenshan college
..............page:135-137
The Analysis of Different Culture Time Affect Test Results of Coliform Bacteria Primary Fermentation
Song Chang-yan;Sheng Man-yu Shanghai Food Research Institute
Song Chang-yan;Sheng Man-yu Shanghai Food Research Institute
..............page:173-175
Separation and Character of Anti-hypertensive Peptides Enzymatically Hydrolyzed from Oreochromis niloticus Skin Collagen
Wu Jing-na;XuYong-an;Wang Yin;Su Jie Fisheries Research Institute of Fujian
Wu Jing-na;XuYong-an;Wang Yin;Su Jie Fisheries Research Institute of Fujian
..............page:90-93
Optimization of Pickled Turnip Process and its Safety Assessment
Zhang Yin;Wang Wei;Liu Da-Yu Sichuan Province Key Laboratory of Meat Processing;Chengdu University
Zhang Yin;Wang Wei;Liu Da-Yu Sichuan Province Key Laboratory of Meat Processing;Chengdu University
..............page:10-13