1008-9578
2015 Issue 8
Research progress in lipid aging of rice grain during storage
LI Yang;,LIU Kun-lun;,CHEN Fu-sheng;
LI Yang;,LIU Kun-lun;,CHEN Fu-sheng;
..............page:1-3
Research progress in protein allergens in food and the methods of reducing allergenicity
HUANG Ting;,BU Guan-hao;,CHEN Fu-sheng;
HUANG Ting;,BU Guan-hao;,CHEN Fu-sheng;
..............page:4-7
Preparation and application of oxidized potato starch in food industry
ZHANG Gao-peng;,WU Li-gen;,QU Ling-bo;,LIU Ya-wei;,LIU Jie;
ZHANG Gao-peng;,WU Li-gen;,QU Ling-bo;,LIU Ya-wei;,LIU Jie;
..............page:8-11
Optimization of sorghum starch extracting technology with neutral protease hydrolysis by response surface methodology
DU Yang;,SHI Yan;,CHEN Hai-hua;
DU Yang;,SHI Yan;,CHEN Hai-hua;
..............page:12-16
Preparation and physicochemical properties of flaxseed oil microcapsules
LIU Si-bo;,TIAN Shao-jun;,XIA Ke-dong;
LIU Si-bo;,TIAN Shao-jun;,XIA Ke-dong;
..............page:17-20
Analysis of volatile components in the frozen steamed bread dough with mixed fermentation starter
SONG Chen-chen;,HAN Xiao-xian;,ZHENG Xue-ling;,DU Hao-ran;,LIU Chong;
SONG Chen-chen;,HAN Xiao-xian;,ZHENG Xue-ling;,DU Hao-ran;,LIU Chong;
..............page:21-24
The development of nutrition rich selenium yeast bread
WANG Xue-yan;,ZHANG Qin-fa;
WANG Xue-yan;,ZHANG Qin-fa;
..............page:25-27
Study on aqueous enzymatic extraction of sesame oil
WANG Wei-qian;,DENG Jie-hong;,LIU Yong-hong;,WANG Zi-meng;
WANG Wei-qian;,DENG Jie-hong;,LIU Yong-hong;,WANG Zi-meng;
..............page:28-30
Optimization of decolorization process of oxidation method of polysaccharide from stigma maydis by response surface methodology
GONG Chun-yu;,YU Shi-feng;,ZHENG Xi-qun;
GONG Chun-yu;,YU Shi-feng;,ZHENG Xi-qun;
..............page:31-34
Synthesis of polyunsaturated fatty acid propanolamine by one-pot reaction
FANG Hua;,HUANG Xiao-yan;,HONG Zhuan;
FANG Hua;,HUANG Xiao-yan;,HONG Zhuan;
..............page:35-37
Study on the hempseed defatted and production of crude protein
LI Ke-liang;,WAN Chu-yun;,GE Ya-zhong;,NIU Yan-xing;
LI Ke-liang;,WAN Chu-yun;,GE Ya-zhong;,NIU Yan-xing;
..............page:38-41
Analysis of volatile compounds of steamed corn bun
MA Liang;,ZHANG Nai-jian;,WANG Ruo-lan;
MA Liang;,ZHANG Nai-jian;,WANG Ruo-lan;
..............page:42-44
The influence of extrusion on the quality and decolorization effect of crude rice bran oil
LIU Yu-lan;,ZHENG Lai-ning;,WANG Dong-min;,XU Li-li;,WEN Yun-qi;
LIU Yu-lan;,ZHENG Lai-ning;,WANG Dong-min;,XU Li-li;,WEN Yun-qi;
..............page:45-49
Refining process on the influence of metal ions in soybean oil
LIU Pei-lian;,TAN Lei;
LIU Pei-lian;,TAN Lei;
..............page:50-51
Process optimization of high-fiber and calcium noodles
XU Xian-meng;,ZHANG Zeng-shuai;,SONG Wu-ming;,GUO Jun-hua;
XU Xian-meng;,ZHANG Zeng-shuai;,SONG Wu-ming;,GUO Jun-hua;
..............page:52-55
Comparative study of four extraction methods of oil from Chaenomeles sinensis(Thouin) Koehne seed and component analysis
ZHANG Rui;,HE Jing-ren;,CAI Xiao-shuang;,ZHU Zhen-zhou;,LI Shu-yi;,WU Yu-yun;,WU Wei-zhong;
ZHANG Rui;,HE Jing-ren;,CAI Xiao-shuang;,ZHU Zhen-zhou;,LI Shu-yi;,WU Yu-yun;,WU Wei-zhong;
..............page:56-61
Study on the stability and bacteriostasis activity of flavonoids in Black Tartary Buckwheat
WANG Li-juan;,LIU Su-meng;,LI Ke;,HE Pei-xin;
WANG Li-juan;,LIU Su-meng;,LI Ke;,HE Pei-xin;
..............page:62-65
A new method for synthesis of an edible spice about isopropyl myristate
HAO Feng-ling;,DING Bin;,LIU Qun;,GUAN Chang;,LI Xiang;,WANG Hai-dong;
HAO Feng-ling;,DING Bin;,LIU Qun;,GUAN Chang;,LI Xiang;,WANG Hai-dong;
..............page:66-69