1004-471X
2013 Issue 2
Study on Vacuum Freeze-drying Technology of Agaricus bisporus
Liu Qing;Wang Chang-gang;Chi Quan-bo;Sun Yu-qing;Wang Hui-hua Department of Food and Bioengineering;Beijing Vocational College of Agriculture
Liu Qing;Wang Chang-gang;Chi Quan-bo;Sun Yu-qing;Wang Hui-hua Department of Food and Bioengineering;Beijing Vocational College of Agriculture
..............page:10-13
Rapid Identification and Comparison of Antioxidant Activity Anthocyanins in Red Onion
Fu Mao-run~1;Zhao Shuang~1;Liu Yu-qin~2;He Zhi-ping~ 1.College of Food Science and Bioengineering;Shandong Polytechnic University; 2.Shandong Arura Pharmaceutical Research & Development Limited Co.; 3.Department of Food Science;Zhejiang Forestry College
Fu Mao-run~1;Zhao Shuang~1;Liu Yu-qin~2;He Zhi-ping~ 1.College of Food Science and Bioengineering;Shandong Polytechnic University; 2.Shandong Arura Pharmaceutical Research & Development Limited Co.; 3.Department of Food Science;Zhejiang Forestry College
..............page:21-25
The Application of Mulberry on the Food Processing
Yuan Yun-xiang College of Chemistry and Life Science;Weinan Teachers University
Yuan Yun-xiang College of Chemistry and Life Science;Weinan Teachers University
..............page:171-173
Experimental Study on the Quality Changes of the Vegetables Refrigerated Storage in the Vibration Condition
Shen Jiang;Kang Bo-qiang;He Xiao-nan Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce
Shen Jiang;Kang Bo-qiang;He Xiao-nan Tianjin Key Lab of Refrigeration Technology;Tianjin University of Commerce
..............page:7-9
Study on the Fermented Apple Juice Yoghurt by Tibetan kefir
Lu Hong-bo Department of Engineering Liaoning Agricultural College
Lu Hong-bo Department of Engineering Liaoning Agricultural College
..............page:90-92
The Product Technology of Vegetables-fish Ball
Weng Liang~1;Dai Li-shang~2 1.Department of Food Engineering;Jiangsu Food Science College; 2.School of Life Science;Anhui Agricultural University
Weng Liang~1;Dai Li-shang~2 1.Department of Food Engineering;Jiangsu Food Science College; 2.School of Life Science;Anhui Agricultural University
..............page:50-52
Study on the Processing Technology of Guava Fruit Strips
Tang Qing-yan~1;Yang Yi~1;Li Yong-ping~ 1.College of Food Science and Technology;Yunnan Agricultural University; 2.Yunnan Agro-technological Extension General Station
Tang Qing-yan~1;Yang Yi~1;Li Yong-ping~ 1.College of Food Science and Technology;Yunnan Agricultural University; 2.Yunnan Agro-technological Extension General Station
..............page:112-115
Optimization of Extraction of Total Flavones from marc of Sea Buckthorn
Zhao Wen-jie;Jing Si-qun~*;Ranahan·Mamat College of Life Sciences & Techrrnology;Xinjiang University
Zhao Wen-jie;Jing Si-qun~*;Ranahan·Mamat College of Life Sciences & Techrrnology;Xinjiang University
..............page:86-89
Research on the Effect of Concentration of Oatβ-Glucan on Gel Properties of Soy Protein Isolate
He Qiu-shi Qingdao Hismile College
He Qiu-shi Qingdao Hismile College
..............page:53-57
Determination of Amylose and Amylopectin in Micro-pore Starch of Grain by Dual-wavelength Spectrophotometry
Zhang Wei-dong;Xu Chang-peng;Feng Xiao-long;Zhang Qiang;Zhou Qiong~* Department of Chemistry and Engineering;Ankang University
Zhang Wei-dong;Xu Chang-peng;Feng Xiao-long;Zhang Qiang;Zhou Qiong~* Department of Chemistry and Engineering;Ankang University
..............page:177-179
The Ultrasonic Extraction Fish Scales Collagen and in Vitro Antioxidant Effect of Research
Hu Jian-ping School of Applied and Chemical Engineering;Xichang College
Hu Jian-ping School of Applied and Chemical Engineering;Xichang College
..............page:57-60
Foodborne Pathogenic Bacterial Biofilm Hazard and Prevention
Ke Chun-hui;Shangguan Miao-miao
Ke Chun-hui;Shangguan Miao-miao
..............page:149-151
Research on Extraction Technology of Sweet Tea Glucoside from Guangxi Sweet Tea
Li Zhu~;Chen Rong~1;Li You~1;Wan Duan-ji~1 1.Hubei University of Technology;2.Central China Normal University
Li Zhu~;Chen Rong~1;Li You~1;Wan Duan-ji~1 1.Hubei University of Technology;2.Central China Normal University
..............page:93-95
Study on the Extraction and Purification Technology of Alkaloid from Konjac
Liang Yin-ku~;Zhang Zhi-jian~ 1.The School of Biological Sciences& Engineering;Shaanxi University of Technology; 2.Bioresources Key Laboratory of Shaanxi Province Shaanxi
Liang Yin-ku~;Zhang Zhi-jian~ 1.The School of Biological Sciences& Engineering;Shaanxi University of Technology; 2.Bioresources Key Laboratory of Shaanxi Province Shaanxi
..............page:95-97
Study on Antioxidant Activity of Purple Potatoes Anthocyanin
Qi Mei-na~1;Zhang Yong-zhong~;Li Pin~2;Li Na~2 1.Department of Food Science Northeast Agricultural University; 2.Department of Applied Chemistry;Northeast Agricultural University
Qi Mei-na~1;Zhang Yong-zhong~;Li Pin~2;Li Na~2 1.Department of Food Science Northeast Agricultural University; 2.Department of Applied Chemistry;Northeast Agricultural University
..............page:37-40
Enzyme Hydrolysis of NaOH Pretreated Distiller’s Grains
Yang Jian~1;Chen Zhe~1;Zhong Xia~1;Zhang Jian~;Wu Zheng-yun~1;Zhang Wen-xue~ 1.College of Light Industry;Textile and Food Engineering;Sichuan University; 2.Life Science and Food Engineering College of Yibin University; 3.College of China spirits;Sichuan University Jinjiang College
Yang Jian~1;Chen Zhe~1;Zhong Xia~1;Zhang Jian~;Wu Zheng-yun~1;Zhang Wen-xue~ 1.College of Light Industry;Textile and Food Engineering;Sichuan University; 2.Life Science and Food Engineering College of Yibin University; 3.College of China spirits;Sichuan University Jinjiang College
..............page:151-154
Extraction of Lavender Essential Oil by Ultrasonic Strengthen Combined with Hydro-distillation
Li Shuang-ming~1;Gu Ya-ling~2;Xie Xiao~1;Li Wen-xiu~1;Yu San-san~ 1.College of Chemical Engineering;Shenyang University of Chemical Technology; 2.Shenyang Sciencreat Chemicals Co.;Ltd.
Li Shuang-ming~1;Gu Ya-ling~2;Xie Xiao~1;Li Wen-xiu~1;Yu San-san~ 1.College of Chemical Engineering;Shenyang University of Chemical Technology; 2.Shenyang Sciencreat Chemicals Co.;Ltd.
..............page:41-44
Optimization of the Processing of Buckwheat Tea by Using Orthogonal Test and Fuzzy Comprehensive Evaluation
Liu Shu-xing;Jiao Wei-na College of Life Science and Engineering;Shanxi University of Science &Technology
Liu Shu-xing;Jiao Wei-na College of Life Science and Engineering;Shanxi University of Science &Technology
..............page:69-71
The Stability of Microencapsulated Structured Lipid
Li Min~;Zhang Wei~;Li Chun~2;Liu Ning~; 1.Heilongjiang Dairy Industry Technical Development Center;2.College of Food Science;Northeast Agricultural University;Key Laboratory of Dairy Science;Ministry of Education
Li Min~;Zhang Wei~;Li Chun~2;Liu Ning~; 1.Heilongjiang Dairy Industry Technical Development Center;2.College of Food Science;Northeast Agricultural University;Key Laboratory of Dairy Science;Ministry of Education
..............page:72-75
Contrast of Shigella flexneri Detection Results Cultured by Different Identification Mediums
Xu Ke;Lao Hua-jun~*;Sun Ping;Li Ru-song Ningbo Entry-exit Inspection and Quarantine Bureau
Xu Ke;Lao Hua-jun~*;Sun Ping;Li Ru-song Ningbo Entry-exit Inspection and Quarantine Bureau
..............page:191-193
..............page:65
Nutritional Composition Analysis and Optimum Process Conditions of Cooking Liquor of Crab
Wang Xiao-bin~1;Li Jing~1;Fang Xu-bo~;Yuan Gao-feng~1;Yu Hui~1;Ding Yong~3 1.Food and Pharmacy College;Zhejiang Ocean University; 2.Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology; 3.Zhoushan Entry-exit Inspection and Quarantine Bureau
Wang Xiao-bin~1;Li Jing~1;Fang Xu-bo~;Yuan Gao-feng~1;Yu Hui~1;Ding Yong~3 1.Food and Pharmacy College;Zhejiang Ocean University; 2.Joint Key Laboratory of Zhejiang Province for the Research of Fishery Processing Technology; 3.Zhoushan Entry-exit Inspection and Quarantine Bureau
..............page:104-107
Study on Ultrasonic Extraction Technology of Lecithin from Dried Daylily
Peng Ling College of Chemistry and Bioengineering;Yichun University
Peng Ling College of Chemistry and Bioengineering;Yichun University
..............page:1-3
The Study on Production Process and Stablilization of Carrot Almond Drinking
Wu Xiao-ju;Yang Qing-xiang Department of Food Engineering;Xinjiang Light Industry Technology Vocation College
Wu Xiao-ju;Yang Qing-xiang Department of Food Engineering;Xinjiang Light Industry Technology Vocation College
..............page:17-19
High Performance Liquid Chromatographic Determination of Indole Content in Meat Products
Bao Hui-mei Jiangsu Food Vocational Technical College of Engineering Food and Nutrition
Bao Hui-mei Jiangsu Food Vocational Technical College of Engineering Food and Nutrition
..............page:188-191
Study on the Changes of Inosinic Acid and its Related Compounds of Spiced Beef During Processing
Song Chang-kun~1;Xu Shi-ming~;Yang Jian-rong~1;Zhao Rui-lian~2;Sun Cheng-feng~ 1.Institute of Food Science and Engineering;Yantai University; 2.Yantai Xiwang Food Co.;Ltd.
Song Chang-kun~1;Xu Shi-ming~;Yang Jian-rong~1;Zhao Rui-lian~2;Sun Cheng-feng~ 1.Institute of Food Science and Engineering;Yantai University; 2.Yantai Xiwang Food Co.;Ltd.
..............page:158-160
Study on the Processing Conditions of Rose Blueberry Juice Yogurt
Geng Li-jing;Zhou Wei;Zhang Li-yan Liaoning Medical University Food Science and Processing
Geng Li-jing;Zhou Wei;Zhang Li-yan Liaoning Medical University Food Science and Processing
..............page:4-6
Advancement of Fresh-keeping Technologies in Milk Industry
Yue Xi-ju~1;Yu ming~;Chen Hai-qiang~1;Cui Jing~1;Yang Gong-ming~ 1.College of Food Science;South China Agricultural University; 2.Guangdong Quick Freezing Technology Co.Ltd.
Yue Xi-ju~1;Yu ming~;Chen Hai-qiang~1;Cui Jing~1;Yang Gong-ming~ 1.College of Food Science;South China Agricultural University; 2.Guangdong Quick Freezing Technology Co.Ltd.
..............page:116-120
Construction of Growth Predictive Model of Pathogenic Microorganism of Penaeus vannamei Boone Aquaculture Process
Kong Qiao-xiang;Li Ren-wei;Huo Jian-cong;Lin Xue;Chen Jing-jing;Deng Shang-gui~* School of Food and Pharmacy & Medical of Zhejiang Ocean University
Kong Qiao-xiang;Li Ren-wei;Huo Jian-cong;Lin Xue;Chen Jing-jing;Deng Shang-gui~* School of Food and Pharmacy & Medical of Zhejiang Ocean University
..............page:134-137
Analysis and Evaluation of Nutrition and Taste Compositions of Potentilla anserina
Shang Yun-qing~1;Wang Ling~2;Liu Ya~2;Liu Guo-zhu~2 1.Traditional Medicinal College of Yunnan; 2.Food Science ang Technology College;Guangdong Ocean University
Shang Yun-qing~1;Wang Ling~2;Liu Ya~2;Liu Guo-zhu~2 1.Traditional Medicinal College of Yunnan; 2.Food Science ang Technology College;Guangdong Ocean University
..............page:180-183
Isolation and Identification of a Propionibacterium Strain which Producing bacteriocin
Shen Jin-jing Intertek Testing Services Ltd.;Shanghai
Shen Jin-jing Intertek Testing Services Ltd.;Shanghai
..............page:141-143
Determination of Carnosine and Anserine Content in the Nutritional Essence of Chicken
Cao Yong-mei Long Dao Enterprise Management Co.;Ltd.
Cao Yong-mei Long Dao Enterprise Management Co.;Ltd.
..............page:183-185
Application of HACCP in Production of Suzhou-style Moon Cakes
Hua Jing-qing~1;Chen Jian~2 1.Suzhou Polytechnic Institute of Agriculture; 2.Suzhou Daoxiangcuen Food Co.Ltd
Hua Jing-qing~1;Chen Jian~2 1.Suzhou Polytechnic Institute of Agriculture; 2.Suzhou Daoxiangcuen Food Co.Ltd
..............page:161-163
Study on Enzymatic Hydrolysis of Grape Seed Protein by Alcalase and Antioxidant Activities of Its Hydrolysate
Li Chao College of Food Engineering;Xuzhou Institute of Technology
Li Chao College of Food Engineering;Xuzhou Institute of Technology
..............page:79-83
Voltammetric Determination of Oxalic Acid in Foods with Graphene Modified Electrode
Xi Xia;Ming Liang~* School of Chemistry and Chemical Engineering;Nantong University
Xi Xia;Ming Liang~* School of Chemistry and Chemical Engineering;Nantong University
..............page:174-176
Response Surface Analysis of Preparation Buckwheat Resistant Starch with Enzymatic Hydrolysis on the Basis of Autoclaving
Zhou Xiao-li~1;Liu Ning;Wu Wei-wei;Zhu Xin-yi;Zhou Yi-ming~* Shanghai Institute of Technology;School of Perfume and Aroma Technology
Zhou Xiao-li~1;Liu Ning;Wu Wei-wei;Zhu Xin-yi;Zhou Yi-ming~* Shanghai Institute of Technology;School of Perfume and Aroma Technology
..............page:66-69
The Research of Summer Drink of Balsam Pear and Muskmelon
Hui Geng-ping;Sun Zhi-yang Jiangsu Food Science College
Hui Geng-ping;Sun Zhi-yang Jiangsu Food Science College
..............page:75-78
Infrared Spectrum Analysis of Saled Plastic Bags
Liu Fang;Liu Yin The Department of Biochemistry of Wenshan University
Liu Fang;Liu Yin The Department of Biochemistry of Wenshan University
..............page:186-187
Optimization of Microwave Extraction Technology of Polysaccharides from Pine Needles of Pinus massoniana Lamb by Orthogonal Experiment Design
Xu Li-li;Li Jie Department of Chemistry;Hanshan Normal University
Xu Li-li;Li Jie Department of Chemistry;Hanshan Normal University
..............page:44-46
..............page:130
Effects of Ultrasonic on Air Floating in C-sugar Remelting with Clarifying Agent
Lu Fang-qi;Zhang Si-yuan~*;Wang Dong-li;Wei Tong Institute of Light Industry and Food Engineering;Guangxi University
Lu Fang-qi;Zhang Si-yuan~*;Wang Dong-li;Wei Tong Institute of Light Industry and Food Engineering;Guangxi University
..............page:47-50
The Study of the Banana and Soybean Yoghurt
Wei Qiu-hong;Zhang Su-xia Luohe Vocational Technology College
Wei Qiu-hong;Zhang Su-xia Luohe Vocational Technology College
..............page:32-34
Comparison of Cholesterol-lowering Ability for 3 Kinds of Lactobacillus Strains
Ren Da-yong~1;Cao Jing~1;Zhang Jian-ming~1;Liu Hong-feng~2;Weng Lu-chao~1;Shen Ming-hao~ 1.College of Food Science and Engineering;Jilin Agricultural University; 2.College of Animal and Veterinary Medicine;Jilin University
Ren Da-yong~1;Cao Jing~1;Zhang Jian-ming~1;Liu Hong-feng~2;Weng Lu-chao~1;Shen Ming-hao~ 1.College of Food Science and Engineering;Jilin Agricultural University; 2.College of Animal and Veterinary Medicine;Jilin University
..............page:155-157
A Review of Molecular Imprinting Technology in Food Safety Testing
Zhang Qing-hai~1;Lin Shao-xia~1;Zhang Jian~2;Li Liang-yong~3;Yang Chang-biao~1;Lin Chang-hu~ 1.Guizhou Research Center of Physical Test and Chemical Analysis; 2.Chongqing Rail Transportation Co.;Ltd; 3.Rongchang Anfu middle school 4.Guizhou Academy of Sciences;
Zhang Qing-hai~1;Lin Shao-xia~1;Zhang Jian~2;Li Liang-yong~3;Yang Chang-biao~1;Lin Chang-hu~ 1.Guizhou Research Center of Physical Test and Chemical Analysis; 2.Chongqing Rail Transportation Co.;Ltd; 3.Rongchang Anfu middle school 4.Guizhou Academy of Sciences;
..............page:167-171
Wild Nettle of Tibet Extraction Technology of Water Soluble Polysaccharide of Optimization Design
Yang Lin~1;Liu Cui-hua~1;Liu Gang~2;Li Yu-Tao~1 1.Tibet Agricultural and Animal Husbandary College; 2.China National Quality Supervision and Inspection Center for Alcoholic Beverage Products and Processed Food
Yang Lin~1;Liu Cui-hua~1;Liu Gang~2;Li Yu-Tao~1 1.Tibet Agricultural and Animal Husbandary College; 2.China National Quality Supervision and Inspection Center for Alcoholic Beverage Products and Processed Food
..............page:35-37
Application Study on Examination of Lactobacillus acidophilus in Clindamycin MRS Medium
Jiang Shu-guang;Cao Hu-liang;Mei Wen-fang Shanghai Nutritious Food Quality Surveillance & Inspection Center
Jiang Shu-guang;Cao Hu-liang;Mei Wen-fang Shanghai Nutritious Food Quality Surveillance & Inspection Center
..............page:163-166
Study on the Extraction and Antioxidant Activity of Polyphenols from Chinese Wolfberry Leaf
Li Nan-wei;Zhong Zhao-jing College of Light Industry and Food Technology;Zhongkai University of Agricultural and Engineering
Li Nan-wei;Zhong Zhao-jing College of Light Industry and Food Technology;Zhongkai University of Agricultural and Engineering
..............page:63-65
Study on the Extraction Process and Antimicrobial Characteristics of Sargassum pallidum
Wang Fen-fen;Huo Jian-cong~* Putuo Technology School of Zhejiang Ocean University
Wang Fen-fen;Huo Jian-cong~* Putuo Technology School of Zhejiang Ocean University
..............page:29-32
Effect of Artificial Aging on Liquors
Sang Ya-xin~1;Li Cai~1;Zhou Guo-hong~2;Dong Shi-hai~3;Cui Yu-qi~1;Zhang Xue-jiao~1 1.Agricultural University of Hebei;2.Baoding Wine Co.Ltd.; 3.Hebei Vocational & Technical College of Building Materials
Sang Ya-xin~1;Li Cai~1;Zhou Guo-hong~2;Dong Shi-hai~3;Cui Yu-qi~1;Zhang Xue-jiao~1 1.Agricultural University of Hebei;2.Baoding Wine Co.Ltd.; 3.Hebei Vocational & Technical College of Building Materials
..............page:107-109
The Application of HPLC in Coptis chinensis Compound Medicinal Membrane
Wang Hui-jie;Wang Chuan-fen~* Department of Biology;Dezhou University
Wang Hui-jie;Wang Chuan-fen~* Department of Biology;Dezhou University
..............page:61-63
Studies on Purification Technology of Bovine Colostrums
Chen Yi-yong~1;Zhang Hui-dong~2;Gu Pei-hua~2;Bu Ying-jun~2;Wang Bin~2 1.School of Biology and Food Engineering;Changshu Institute of Technology; 2.Jiang Su Xing Chi biotechnology Co.;Ltd
Chen Yi-yong~1;Zhang Hui-dong~2;Gu Pei-hua~2;Bu Ying-jun~2;Wang Bin~2 1.School of Biology and Food Engineering;Changshu Institute of Technology; 2.Jiang Su Xing Chi biotechnology Co.;Ltd
..............page:83-85
Study on Cantharellus Spore Fermentation Beverages
Wang Xue-bo School of Applied Chemical Engineering of Xichang College
Wang Xue-bo School of Applied Chemical Engineering of Xichang College
..............page:25-28
Degradation of Nitrite in Food by Nitrite Reductase from Lactobacillus Brevis
Lǖ Yu-tao;Guang Shi-min;Gong Gang-ming~* Shanghai Institute of Technology
Lǖ Yu-tao;Guang Shi-min;Gong Gang-ming~* Shanghai Institute of Technology
..............page:144-146
Application of Electronic Tongue on Distilled Liquor Discrimination
Zhu Nan~2;Zhou Ling-jie~2;Xin Song-lin~1;Yao Gui-yan~3 1.Sichuan Key Laboratory of Cuisine Science;Department of Food Science;Sichuan Higher Institute of Cuisine ;2.Development and Research Centre of Sichuan Food;Sichuan Higher Institute of Cuisine ;3.Alpha M.O.S
Zhu Nan~2;Zhou Ling-jie~2;Xin Song-lin~1;Yao Gui-yan~3 1.Sichuan Key Laboratory of Cuisine Science;Department of Food Science;Sichuan Higher Institute of Cuisine ;2.Development and Research Centre of Sichuan Food;Sichuan Higher Institute of Cuisine ;3.Alpha M.O.S
..............page:131-134
Research on the Application of Sodium Bicarbonate in the Improvement of the Specific Volume of Reconstituted Tobacco
Hu Nian-wu;Yao Yuan-jun;Wang Feng-lan;Liu Zhi-chang;Wang Liang;Huang Ming Reconstituted Tobacco Research Institute;Technical Center of China Tobacco Hubei Industrial Corporation
Hu Nian-wu;Yao Yuan-jun;Wang Feng-lan;Liu Zhi-chang;Wang Liang;Huang Ming Reconstituted Tobacco Research Institute;Technical Center of China Tobacco Hubei Industrial Corporation
..............page:127-130
Response Surface Optimization of Enzymatic Hydrolyze Gelatin Preparing Antioxidant Peptide Clearance Rate of DPPH·free Radicals
Zhang Min~1;Dong Wen-bin~1;Zhang Xiao-qiang~2 1.College of Life Science and Engineering;Shaanxi University of Science and Technology;2. College of Chemistry and Chemical Engineering;Shaanxi University of Science and Technology;
Zhang Min~1;Dong Wen-bin~1;Zhang Xiao-qiang~2 1.College of Life Science and Engineering;Shaanxi University of Science and Technology;2. College of Chemistry and Chemical Engineering;Shaanxi University of Science and Technology;
..............page:13-16
Effect of Microwave Processing of Full-fat Rice Bran on Enzyme Activity and Antioxidant Activity
Gong Zhu;Yu Guo-ping;Xu Man-xu
Gong Zhu;Yu Guo-ping;Xu Man-xu
..............page:123-127
Alfalfa Microwave Extraction of Polysaccharides and Its Antioxidant Activity Research
Yang Heng-tuo;Yu Fan;Ge Ya-long;Tian Guang-hui~* School of Chemistry and Environmental Science;Shaanxi University of Technology
Yang Heng-tuo;Yu Fan;Ge Ya-long;Tian Guang-hui~* School of Chemistry and Environmental Science;Shaanxi University of Technology
..............page:120-122
Optimization of Extraction Technology of Total Flavonoids from Rudbeckia hirta Petals by Response Surface Methodology
Yang Lin-lin;Zhao Cheng-ai~*;Yu Mei-yan;Wu Xian-fang;Xu Wei-qiang College of Resources and Environment;Jilin Agricultural University
Yang Lin-lin;Zhao Cheng-ai~*;Yu Mei-yan;Wu Xian-fang;Xu Wei-qiang College of Resources and Environment;Jilin Agricultural University
..............page:138-141
Ultrasonic-assisted Extraction of Luteolin 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:101-103
Study on Variation of Water Soluble Sugar and Organic Acid during Microwave Drying
Wang Lei;Gong Rong-gang;Dong Wei;Peng Guo-gang;Bai Xiao-li Hongta Tobacco Corporation
Wang Lei;Gong Rong-gang;Dong Wei;Peng Guo-gang;Bai Xiao-li Hongta Tobacco Corporation
..............page:19-20
Preparation of Glycosylated Nitrosyl Hemoglobin and Research of Its Stability
Li Ning;Li Pei-jun;Zhang Hong-tao;Kong Bao-hua~* College of Food Science;Northeast Agricultural University
Li Ning;Li Pei-jun;Zhang Hong-tao;Kong Bao-hua~* College of Food Science;Northeast Agricultural University
..............page:98-101
Research on the Objective Assessment Method of Pork Texture
Tian Xiang-lei;Ruan Mei-juan Collage of Food Science Biotechnology;Tianjin University of Science and Technology
Tian Xiang-lei;Ruan Mei-juan Collage of Food Science Biotechnology;Tianjin University of Science and Technology
..............page:146-148
Nutrition Wolfberry Red Dates Chewable Development
Chen Ling;Yu Kun;Li Yong;Nie yong-hua;Cui Zhen-hua Ningxiahong Medlar Industry Group Company Limited
Chen Ling;Yu Kun;Li Yong;Nie yong-hua;Cui Zhen-hua Ningxiahong Medlar Industry Group Company Limited
..............page:110-112