1004-471X
2013 Issue 4
Ultrasonic Extraction Technology and the Antioxidation of Walnut Oil
Yun Hai-li;Lu Min;Gao Yan-lei Department of Chemical Engineering;Shijiazhuang University
Yun Hai-li;Lu Min;Gao Yan-lei Department of Chemical Engineering;Shijiazhuang University
..............page:48-50
Study on Relativity between Farinograph Properties of Wheat Flour and Texture Quality of Dumpling Wrapper
Chen Jie1;Huo Bei1;Song Ze-wei2;Bian Ke1 1.School of Food Science and Technology;Henan University of Technology;2.Shanxi Grain Quality Supervision and Inspection Center
Chen Jie1;Huo Bei1;Song Ze-wei2;Bian Ke1 1.School of Food Science and Technology;Henan University of Technology;2.Shanxi Grain Quality Supervision and Inspection Center
..............page:136-138
..............page:150
The Study on Chemical Composition and Biological Function of Glycosaminoglycan from Mactra veneriformis
Cui Qing-man;Chen Jing-jing;Yuan Chun-ying;Sun Hui-fang Key Laboratory for Marine Chemistry and Resource;College of Marine Science and Engineering;Tianjin University of Science & Technology
Cui Qing-man;Chen Jing-jing;Yuan Chun-ying;Sun Hui-fang Key Laboratory for Marine Chemistry and Resource;College of Marine Science and Engineering;Tianjin University of Science & Technology
..............page:154-156
Study on UF for the Separation and Purification of Hypocholesterolemic Peptides from Whey Protein Hydrolyzate
Zhang Jin-feng1;Leng You-bin2;Li Xiao-dong1;Jiang Shi-long2;Wang Yan1;Wang Yang1;2.Heilongjiang Feihe;Dairy;Inc
Zhang Jin-feng1;Leng You-bin2;Li Xiao-dong1;Jiang Shi-long2;Wang Yan1;Wang Yang1;2.Heilongjiang Feihe;Dairy;Inc
..............page:147-150
Research of the Biological Preservative of Nisin on Pneumatophorus japonicus
Qiu Shuai-bo;Huang Qiao-zhen;Qiu Guan-rong;Guan Li-ping* School of Food;Drug & Medicine Zhejiang Ocean University;Zhejiang
Qiu Shuai-bo;Huang Qiao-zhen;Qiu Guan-rong;Guan Li-ping* School of Food;Drug & Medicine Zhejiang Ocean University;Zhejiang
..............page:45-48
Study on the Characteristics of a Bacteriocin Produced by Lactobacillus plantarum
Yu Qian*;Yang Qian-mei College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering
Yu Qian*;Yang Qian-mei College of Light Industry and Food Technology;Zhongkai University of Agriculture and Engineering
..............page:156-159
Optimization of Extraction Conditions of Sodium-copper Chlorophyll Ultrasonic from Chlorella by Response Surface Methodology
Wang Wan-neng;Zhou Jian*;Zhang Xiao-jun;Xiao Yang;Huang Lin College of Pharmaceutical and Bioengineering;Chongqing University of Technology
Wang Wan-neng;Zhou Jian*;Zhang Xiao-jun;Xiao Yang;Huang Lin College of Pharmaceutical and Bioengineering;Chongqing University of Technology
..............page:115-118
Preparation of a Beverage Containing Lotus Root and Honeysuckle
Lin Xiao-rong;Jin Su-ying The Institute of Food and Beverage;Hangzhou Wahaha Group Co.Ltd.
Lin Xiao-rong;Jin Su-ying The Institute of Food and Beverage;Hangzhou Wahaha Group Co.Ltd.
..............page:119-121
Effects of Ozone Ice Coating Film on Active Oxygen Metabolism of Ficus carica L. during Storage
Zhang Ming;Zhang Zi-de;Kou Tian-shu;Qiang Li-min;Han lu;Ma Jun-lian College of Food Science and Technology;Agricultural University of Hebei
Zhang Ming;Zhang Zi-de;Kou Tian-shu;Qiang Li-min;Han lu;Ma Jun-lian College of Food Science and Technology;Agricultural University of Hebei
..............page:6-9
Dual Composite Fermentation Bacteria and the Development of Stem Cream Applied Research on Cigarettes
Duan Yan-qing1;Zheng Lin2;Li Xian2;Liu Yu-yu2 1.Red Cloud Red River Tobacco Co.;Ltd.;2.Yunnan Reascend Tobacco Technology Co.;Ltd.
Duan Yan-qing1;Zheng Lin2;Li Xian2;Liu Yu-yu2 1.Red Cloud Red River Tobacco Co.;Ltd.;2.Yunnan Reascend Tobacco Technology Co.;Ltd.
..............page:73-76
Storage Quality of Different Leavening Agents for Making Steamed Bread
He Xue-yong;Liu Chang-hong;Li Zhi-jian* Grain College of Henan University of Technology
He Xue-yong;Liu Chang-hong;Li Zhi-jian* Grain College of Henan University of Technology
..............page:86-88
Analysis the Content of Heavy Metals of the Livestock Offal and Aquatic Products
Quan Mei-ping The College of Chemistry and Life Science;Weinan Teachers University
Quan Mei-ping The College of Chemistry and Life Science;Weinan Teachers University
..............page:191-193
..............page:96
Effect of Exopolysaccharide-producing Lactobacillus planetarium on the Steamed Bread Quality
Li Zhi-jian;Yang Xiao-lu;Liu Chang-hong;Liu Pei-tong Grain College of Henan University of Technology
Li Zhi-jian;Yang Xiao-lu;Liu Chang-hong;Liu Pei-tong Grain College of Henan University of Technology
..............page:138-140
..............page:194
Application of Internal Amplification Control in the PCR Detection Method for Foodborne Pathogens
Li Xue-ling;Chen Yong;Zhang Jian Shanxi Provincial Institute of Product Quality Supervision and Inspection
Li Xue-ling;Chen Yong;Zhang Jian Shanxi Provincial Institute of Product Quality Supervision and Inspection
..............page:189-191
Effects of Processing Methods on Extraction of Flavonoids from Chinese Chestnut Male Inflorescence
Chang Hong1; Yang Wei1;2; Zhou Jia-hua1; Zhao Li-qin2 1. Institute of Agricultural Integrated Development; Beijing Academy of Agricultural and Forestry Sciences ; 2. Inner Mongolia Agricultural University
Chang Hong1; Yang Wei1;2; Zhou Jia-hua1; Zhao Li-qin2 1. Institute of Agricultural Integrated Development; Beijing Academy of Agricultural and Forestry Sciences ; 2. Inner Mongolia Agricultural University
..............page:100-102
Study on the Processing Technology of Apple-carrot-strawberry Composite Low-sugar Jam
Huang Hui-fu;Zhou Kai-cong College of Biological Resources and Environment Science;Qujing Normal University;Qujing Characteristic Food Research Institute
Huang Hui-fu;Zhou Kai-cong College of Biological Resources and Environment Science;Qujing Normal University;Qujing Characteristic Food Research Institute
..............page:77-80
Orthogonal Array Design Tests for Optimizing Extraction of Astaxanthin from Antarctic Krill Shell
Zhang Xiao-yan 1;2;Liu Nan 2;Zhou De-qing 2 * 1.College of Food Science and Engineering;Ocean University of China;2.Yellow Sea Fishery Research Institute;Chinese Academy of Fishery Science
Zhang Xiao-yan 1;2;Liu Nan 2;Zhou De-qing 2 * 1.College of Food Science and Engineering;Ocean University of China;2.Yellow Sea Fishery Research Institute;Chinese Academy of Fishery Science
..............page:12-15
Study on Koji Culture of Soy Sauce with Soybean Curb Residue
Zhang Chang-gui;He Shao-yang;Yang Xin-yi College of Life Science and Food Engineering;Key Laboratory of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;Yibin University
Zhang Chang-gui;He Shao-yang;Yang Xin-yi College of Life Science and Food Engineering;Key Laboratory of Fermentation Resource and Application of Institutes of Higher Learning in Sichuan;Yibin University
..............page:103-105
Study of Inhibitory Effect on Litchi Browning with Ultrasonic on Different Food Addtives
Yang Jin-liang Gannan Institute of Education
Yang Jin-liang Gannan Institute of Education
..............page:51-54
Anhydrous Ethanol Extraction of the Oil from Silkworm Pupa
Jiang Yan-zhong Guangxi Vocational & Technical Institute of Industry
Jiang Yan-zhong Guangxi Vocational & Technical Institute of Industry
..............page:80-82
Study on the Technology of Instant Typha latifolia Powder
Wan Guo-fu School of Food and Nutrition Engineering of Jiangsu Food Science College
Wan Guo-fu School of Food and Nutrition Engineering of Jiangsu Food Science College
..............page:15-17
Preparation of Glycosylated Soy Protein Isolate with Freeze-thaw Stabilization
Dou Chao-ran;Yu Guo-ping*;Song Yan;Wu Hao;Gong Zhu Department of Food Science and Technology;Northeast Agricultural University
Dou Chao-ran;Yu Guo-ping*;Song Yan;Wu Hao;Gong Zhu Department of Food Science and Technology;Northeast Agricultural University
..............page:3-5
Optimization for the Extraction of Protein from Chestnut by Subcritical Water
Zhang Hai-hui1;Shao Ting-ting1;Duan Yu-qing*;Sun Gui-bo2;Sun Xiao-Bo2;Wu Wen-qiong1 1.School of Food and Biological Engineering;Jiangsu University;2.The Institute of Medicinal Plant Development;Chinese Academy of Medical Sciences
Zhang Hai-hui1;Shao Ting-ting1;Duan Yu-qing*;Sun Gui-bo2;Sun Xiao-Bo2;Wu Wen-qiong1 1.School of Food and Biological Engineering;Jiangsu University;2.The Institute of Medicinal Plant Development;Chinese Academy of Medical Sciences
..............page:67-69
Research Progress in the Speciation Analysis and Determination Methods of Mercury Compounds in Shellfish
Xie Nan1;Cao Cheng-ming2;Xu Hong-bin1;Leng Tao-hua1 1.Shanghai Institute of Quality Inspection and Technical Research;2.Shanghai Municipal Bureau of Quality and Technical Supervision
Xie Nan1;Cao Cheng-ming2;Xu Hong-bin1;Leng Tao-hua1 1.Shanghai Institute of Quality Inspection and Technical Research;2.Shanghai Municipal Bureau of Quality and Technical Supervision
..............page:184-188
Influence of Additives on the Viscosity Properties of Yam Starch
Li Chang-wen1;Yue Qing2;Wang Hong-chuang1 1.School of Food and Biological Engineering;Zhengzhou University of Light Industry;2.Henan Vocational College
Li Chang-wen1;Yue Qing2;Wang Hong-chuang1 1.School of Food and Biological Engineering;Zhengzhou University of Light Industry;2.Henan Vocational College
..............page:94-96
Improvement on Quality of Papaya Bread
Gao Hai-yan;Zhong Pan;Li Ke School of Food Science;Henan Institute of Science and Technology
Gao Hai-yan;Zhong Pan;Li Ke School of Food Science;Henan Institute of Science and Technology
..............page:60-63
Optimization of Microwave-assisted Extraction of Polysaccharides from Aerial Roots of Banyan by Response Surface Methodology
Xu Li-li;Chen Yin-zhu Department of Chemistry;Hanshan Normal University
Xu Li-li;Chen Yin-zhu Department of Chemistry;Hanshan Normal University
..............page:91-94
Effect of Animal Blood on Formability of Buckwheat Noodles
Zhang Yin;Wang Wei;Li Xiang;Zhang Jia-min Chengdu University;Key Laboratory of Meat Processing of Sichuan
Zhang Yin;Wang Wei;Li Xiang;Zhang Jia-min Chengdu University;Key Laboratory of Meat Processing of Sichuan
..............page:57-60
Analysis on Active Components and Antioxidant Activity in the Selenium-enriched Cordyceps militaris
Shao Ying;Yuan Feng-jian;Chen An-hui;Chen Hong-wei;Shao Zhu-bao College of Food Engineering;Xuzhou Insititute of Technology
Shao Ying;Yuan Feng-jian;Chen An-hui;Chen Hong-wei;Shao Zhu-bao College of Food Engineering;Xuzhou Insititute of Technology
..............page:126-129
Development of Dandelion and Green Tea Compound Beverage
Geng Jing-zhang;LiangYin-ku;Peng Hao College of Biological Science and Engineering;Shaanxi University of Technology
Geng Jing-zhang;LiangYin-ku;Peng Hao College of Biological Science and Engineering;Shaanxi University of Technology
..............page:64-66
The Research Progress of Citrus Juice Adulteration Detection Technology
Tian Xue-qin 1;2;Wu Hou-jiu 2 1.College of Food Science;Southwest University;2.Citrus Research Institute;Southwest University
Tian Xue-qin 1;2;Wu Hou-jiu 2 1.College of Food Science;Southwest University;2.Citrus Research Institute;Southwest University
..............page:163-166
The Development of Purple Sweet Potato Powder Bread
Li Xie-xin;Zhang Miao Food Science Department;Sichuan Higher Institute of Cuisine
Li Xie-xin;Zhang Miao Food Science Department;Sichuan Higher Institute of Cuisine
..............page:109-110
The Pattern Recognition Algorithms of Electronic Nose and Its Applications in Food Industry
Guo Mei-juan;Chai Chun-xiang*;Lu Xiao-xiang College of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce
Guo Mei-juan;Chai Chun-xiang*;Lu Xiao-xiang College of Biotechnology and Food Science;Tianjin Key Laboratory of Food Biotechnology;Tianjin University of Commerce
..............page:167-169
..............page:102
Research on Processing Characteristics of Soybean β-conglycinin Polypeptide Produced by Bacillus Subtilis Fermentation
Guo Li;Wang Peng;Ma Song-yan;Zhou Feng-chao;Zhao Dong-jiang;Ma Xue College of Food and Pharmaceutical Engineering;Suihua University
Guo Li;Wang Peng;Ma Song-yan;Zhou Feng-chao;Zhao Dong-jiang;Ma Xue College of Food and Pharmaceutical Engineering;Suihua University
..............page:18-21
..............page:150
DMBAC Reverse Micelle System Extracted Soy Protein
Yang Ying-ying1;Bu Guan-hao1;Liao Zhi-xiong2;Chen Fu-sheng1*;Gao Yan-xiu1;Li Run-jie1 1.College of Food Science and Technology;Henan University of Technology;2.Xinke college;Henan Institute of Science and Technology
Yang Ying-ying1;Bu Guan-hao1;Liao Zhi-xiong2;Chen Fu-sheng1*;Gao Yan-xiu1;Li Run-jie1 1.College of Food Science and Technology;Henan University of Technology;2.Xinke college;Henan Institute of Science and Technology
..............page:39-42
Optimized Research on the Extracted Technology of Anthocyanin from Purple Sweet Potato by Ultrasonic
Xu Qing-lian;Xing Ya-ge;Che Zhen-ming*;Zeng Liang;Zhang Liang;Zhang Wei Key Laboratory of Food Bio-technology under the supervision of Sichuan Province;College of Bioengineering;Xihua University
Xu Qing-lian;Xing Ya-ge;Che Zhen-ming*;Zeng Liang;Zhang Liang;Zhang Wei Key Laboratory of Food Bio-technology under the supervision of Sichuan Province;College of Bioengineering;Xihua University
..............page:97-99
Research Extraction Process of the“Biluochun”Geraniol
Li Yang Jilin Agriculture Science And Technology College
Li Yang Jilin Agriculture Science And Technology College
..............page:83-85
..............page:129
Study on the Snow Pear Glutinous Rice Wine
Zhu Ying-lian Department of Food Science and Engineer;Qingdao Agricultural University
Zhu Ying-lian Department of Food Science and Engineer;Qingdao Agricultural University
..............page:25-29
The Research of Cinnamon and Garlic Oil on Antifungal Properties of Alternaria sp. and Penicillium sp.
Xu Qian 1;2;3;Niu Xi-yue 1;2;Li Shu-gang 1;2 *;Pan Li-na 1 1.College of life sciences;Tarim university;2.Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang;3.Production & Construction Group academy of food inspection in Southern Xinjiang
Xu Qian 1;2;3;Niu Xi-yue 1;2;Li Shu-gang 1;2 *;Pan Li-na 1 1.College of life sciences;Tarim university;2.Production & Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang;3.Production & Construction Group academy of food inspection in Southern Xinjiang
..............page:144-147
Research of Stability and Controlled-release Conditions of Compound Microcapsules of Four Characteristic Cigarette Flavoring
Zhe Wei;Wang Ming-feng;Gong Yu-peng;Zhu Bao-kun;Zhang Wei* Technology Center;Hongyunhonghe HongTobacco Co.;Ltd.
Zhe Wei;Wang Ming-feng;Gong Yu-peng;Zhu Bao-kun;Zhang Wei* Technology Center;Hongyunhonghe HongTobacco Co.;Ltd.
..............page:160-163
Review on Antioxidant Activity and Safety of Resveratrol
Sun Ying 1;2;Huang Ming-liang 1;Wang Hua 1;2 * 1.College of Food Science;Southwest University;2.Citrus Research Institute;Chinese Academy of Agricultural Sciences
Sun Ying 1;2;Huang Ming-liang 1;Wang Hua 1;2 * 1.College of Food Science;Southwest University;2.Citrus Research Institute;Chinese Academy of Agricultural Sciences
..............page:177-180
The Production Technology of Biscuit with Defatted Wheat Germ
Zhang Huang;Liu Chang-hong;Qi Kun;Li Zhi-jian 1.Grain College of Henan University of Technology;2.Mantianxue Co.Ltd of Anyang
Zhang Huang;Liu Chang-hong;Qi Kun;Li Zhi-jian 1.Grain College of Henan University of Technology;2.Mantianxue Co.Ltd of Anyang
..............page:133-135
Preparation of Tea Polyphenols by Membrane Separation Method
Zhang Xiao-lu;Pan Li-jun* School of Biotechnology and Food Engineering;Hefei University of Technology
Zhang Xiao-lu;Pan Li-jun* School of Biotechnology and Food Engineering;Hefei University of Technology
..............page:21-24
..............page:143
Study on Decoloration of Banana Pectin by Nano-activatde Coconut Carbon Combining with Supersonic Wave
Yang Ji-liang;Zhou Jian-bin Nanjing Forestry University
Yang Ji-liang;Zhou Jian-bin Nanjing Forestry University
..............page:88-90
Effect of Different Plant Extractions on Fresh-keeping of Strawberry
Zhao Mei College of Food Science & Engineering;Qingdao Agriculture University
Zhao Mei College of Food Science & Engineering;Qingdao Agriculture University
..............page:9-11
Development of Hsian-tsao Lactobacillus Drink
Wang Zhi-jiang1;Huang Jian-rong1;Jiang Ai-min2 1.School of Food Science;Guangdong Pharmaceutical University;2.College of Food Science;South China Agricultural University
Wang Zhi-jiang1;Huang Jian-rong1;Jiang Ai-min2 1.School of Food Science;Guangdong Pharmaceutical University;2.College of Food Science;South China Agricultural University
..............page:70-73
The Exploration of the Best Fermentation Conditions of Starter Cultures in Mutton Fermented Sausage
Pan Ming;Wang Shi-kuan;Xie Ren-you;Hong Yu-cheng;Yang Wen-jing Biology Department;Sichuan University of Science & Engineering
Pan Ming;Wang Shi-kuan;Xie Ren-you;Hong Yu-cheng;Yang Wen-jing Biology Department;Sichuan University of Science & Engineering
..............page:29-31
The State of Domestic and International Synthetic Non-Energy Sweetener by Spray Drying
Yang Shuang-chun;Liu Hui-fang;Wang Jian;Pan Yi* Liaoning Shihua University
Yang Shuang-chun;Liu Hui-fang;Wang Jian;Pan Yi* Liaoning Shihua University
..............page:181-184
The Application of SPC in Monitoring Standards for Microbiological Contaminate of Frozen Instant Food Manufacturing
Han Wei;Xie Xiao-jue;Guan Yu;Zhang Liu;Shi Jing-wen;Huang Jian-kang* Shanghai Entry-Exit Inspection and Quarantine Bureau
Han Wei;Xie Xiao-jue;Guan Yu;Zhang Liu;Shi Jing-wen;Huang Jian-kang* Shanghai Entry-Exit Inspection and Quarantine Bureau
..............page:35-38
Study on Antifungal Activities of Three Extracts from Tree Peony Bark
Yu Shu-guang1;2;Zheng Guo-sheng3;Ding Cai-zhen2;Pan Da-ren1* 1.College of Life Science;Fujian Agriculture and Forestry University;2.College of Chemistry and Pharmaceutical Science;Qingdao Agriculture University;3.College of Life Science;Qingdao Agriculture University
Yu Shu-guang1;2;Zheng Guo-sheng3;Ding Cai-zhen2;Pan Da-ren1* 1.College of Life Science;Fujian Agriculture and Forestry University;2.College of Chemistry and Pharmaceutical Science;Qingdao Agriculture University;3.College of Life Science;Qingdao Agriculture University
..............page:151-153
Selection of Browning Inhibitors during Blanching Typha latifolia L Storage
Zhang Sheng-lai1;Yu Zhi-fang2 1.Jiangsu food science college;2.Nanjing Agricultural University
Zhang Sheng-lai1;Yu Zhi-fang2 1.Jiangsu food science college;2.Nanjing Agricultural University
..............page:32-35
Research on Degradation Influence and Stability Improvement of High Purity Powdery β-carotene for Export
Xiao Ding1;Chen Zhi-yuan2 1.Huangshi Entry-Exit Inspection and Quarantine Bureau;2.Hubei Guangji Pharmaceutical Co.;Ltd.
Xiao Ding1;Chen Zhi-yuan2 1.Huangshi Entry-Exit Inspection and Quarantine Bureau;2.Hubei Guangji Pharmaceutical Co.;Ltd.
..............page:141-143
..............page:102
Antioxidation of Flavonoids from Guangxi’s Jasmine Root
Liang Shao-lan1;Huang Suo-yi1*;Zhou Jin-hua1;Lin Yao1;Lü Long-xiang1;2;Li Rong1 1.Department of Pharmacy of Youjiang Medical University for Nationalities;2.Faculty of Pharmacy of Guangxi Traditional Medical University
Liang Shao-lan1;Huang Suo-yi1*;Zhou Jin-hua1;Lin Yao1;Lü Long-xiang1;2;Li Rong1 1.Department of Pharmacy of Youjiang Medical University for Nationalities;2.Faculty of Pharmacy of Guangxi Traditional Medical University
..............page:123-126
Performance Analysis on the Heating Methods of the Filter Juice Accelerated Clarifier in Sugar Mill
Luo Ying-ji;Huang Kai Guangxi Vocational and Technical Insititute Of Industry
Luo Ying-ji;Huang Kai Guangxi Vocational and Technical Insititute Of Industry
..............page:1-2
Study n Processing Technology of Black Wolfberry Leaves Tea
Ye Ai-jun1;Liu Dun-hua2* 1.Ningxiahong Medlar Industry Group Company Limited;2.Ningxia University
Ye Ai-jun1;Liu Dun-hua2* 1.Ningxiahong Medlar Industry Group Company Limited;2.Ningxia University
..............page:121-122
..............page:118
The Study on the Technology of the Crisp Jujube
Wang Lei 1;2;3;Zhu Bo 4;Wang Li 1;Yun Yue-ying 1;2;3;Wang Guo-ze 1;2;3 1.School of Mathematics;Physics and Biological Engineering Inner Mongolia University of Science and Technology;2.Inner Mongolia Key Laboratory of Biomass-Energy Conversion;3.The Institute of Bioengineering and Technology Inner Mongolia University of Science and Technology;4.Shenzhen Bureau of China Inspection and Quarantine
Wang Lei 1;2;3;Zhu Bo 4;Wang Li 1;Yun Yue-ying 1;2;3;Wang Guo-ze 1;2;3 1.School of Mathematics;Physics and Biological Engineering Inner Mongolia University of Science and Technology;2.Inner Mongolia Key Laboratory of Biomass-Energy Conversion;3.The Institute of Bioengineering and Technology Inner Mongolia University of Science and Technology;4.Shenzhen Bureau of China Inspection and Quarantine
..............page:106-108
..............page:76
Preliminary Research on Inhibition Mechanism of Antagonist Yeast XL-1 against the Pathogenic Bacteria from Postharvested Hami Cantaloupe
Wang Jian;Shan Chun-hui*;Tang Feng-xian;Li Zi-qin;Tang Ling Food College of Shihezi University
Wang Jian;Shan Chun-hui*;Tang Feng-xian;Li Zi-qin;Tang Ling Food College of Shihezi University
..............page:130-133
Supercritical CO2 Extraction of the Oleoresin from Ginger
Wang Ya-jie Guizhou Provincial Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment;Guizhou Normal University
Wang Ya-jie Guizhou Provincial Key Laboratory for Information System of Mountainous Areas and Protection of Ecological Environment;Guizhou Normal University
..............page:42-44
Researchon Ginger Leaf Nutrition Analysis and Beverage Preparation Technology
Shi Tai-yuan;Yu Miao Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences
Shi Tai-yuan;Yu Miao Food and Processing Research Institute;Liaoning Academy of Agricultural Sciences
..............page:54-56
Optimization on Enzymatic Hydrolysis Process during Producing Red Glutinous Rice Beverage
Su Hui1;Xie Fu-ping2;Liu Jing-jing2 1.Gaochun Institute of Quality Measurement and Testing Technology;2.Changshu Institute of Technology
Su Hui1;Xie Fu-ping2;Liu Jing-jing2 1.Gaochun Institute of Quality Measurement and Testing Technology;2.Changshu Institute of Technology
..............page:111-115
Review on Alicyclobacillus in Apple Juice Concentrate
Zhang Yu-xia;Li Ru The center lab of Gansu Entry Exit inspection and Quarantine Bureau of P.R.C
Zhang Yu-xia;Li Ru The center lab of Gansu Entry Exit inspection and Quarantine Bureau of P.R.C
..............page:170-176