Academic Periodical of Farm Products Processing 2011 Issue 1 Comparison on Antioxidant Activity of Fresh Juice

Comparison on Antioxidant Activity of Fresh Juice
Zheng Yimei;Lei Yuanyuan

..............page:27-30

Processing of Lucuma Nervosa Vinegar
Gu Zongzhu;Sheng Jian

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

Low-sugar Preserved Sweet Potato
Meng Nan;Gao Xueli;Zhou Jingqi;Sun Yan;Fan Zhenjiang

..............page:85-87

Research Progress of Quick-frozen Dumpling Quality
Zhang Qiuye;Xiong Weidong

..............page:91-94

Chlorogenic Acid and Cynarin in Extracts of the Cynara Scolymus L.Leaf and Stem by HPLC
Zhou Yun;Chen Liqiong;Zhang Xiaoyou

..............page:14-17

Procession Technology of Vegetable Powder
Wang Liping;Li Baoguo;Chen Sisi;Xu Yi

..............page:4-6,10

Analysis of the Model of Agro-processing Industry Cluster
Hu Kun;Xiang Xizhang

..............page:100-103

Development of Agricultural Product Processing Industry under Constructing Core Area of He\'nan Province
Yuan Zhong;Li Zhebin;Zhang Shenju

..............page:95-97,103

Exploration and Practice of Open Experimental Teaching on Food Hygiene Inspection
Yao Di;Wang Ying;Wang Changyuan

..............page:109-110,115

Technology of Nutrition Strengthening Rice
Zhang Yanling

..............page:88-90

Practice on Improving the Quality of Food Analysis Experimental Education
Qian Lili;Ruan Changqing;Zhang Ping;Zhang Aiwu

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

Fresh Mechanism of Fruit and Vegetables by High-voltage Electrostatic Field
Jiang Yaoting

..............page:65-67,77

Immobilization of β- Glucosidase on Chitosan Beads
Hong Haibin;Chen Xiaoping

..............page:31-33,90

Constructing of Practice Base in University and Factory to Improve the Practical Teaching Quality of Food Major
Lv Shun;Lin Lin;Yu Shunhuo;Ma Daorong;Yang Xuefei

..............page:104-105,108

Aroma Components Analysis of Oat Vinegar Produced by Traditional Process
Wang Lili;Ren Changzhong;Li Zaigui;Wang Aili

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

Optimization of Fermentation Medium in Producing L-lactic Acid by Potato Starch
Xu Zhong;Liu Nan;Wang Duo;Zhao Dan

..............page:34-36,53

Optimization of the Extruding Operating Parameters for Sorghum by Response Surface Analysis
Zhang Shouwen;Wang Yue

..............page:37-41

Ultrasonic-assisted Extraction Process of Mold Fungus Mortierellaceae Oleifera Oil
Han Yuxi;Yu Changqing

..............page:51-53

Effects of the Interaction Effects of Enzyme and Ultrasonic Wave on Emulsifying Properties of Soy Protein Isolated
Wang Shuhui;Zhang Dongjie;Wang Hao;Yu Lei

..............page:54-56

Effects of Temperature and Packaging Method on Storability of \'Red Fuji\' Apple
Zhao Meng;Feng Zhihong;Wang Chunsheng;Li Jianhua;Zhang Lixin;Chen Jia;Chen Huiyan

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

Effects of Storage Temperature on the Quality of Goat Yogurt
Gao Weijuan;Zhang Fuxin;Chen Wei

..............page:18-20,23

Processing and Preservation of Canned Vegetable
Wang Lili;Li Baoguo;Zhang Caixia

..............page:7-10

The Determination of Non-carbohydrate Content in Edible Fungus Fermented Filtrates
Zhuang Weijing;Luo Wencan;Hong Li

..............page:74-77

Analysis of Uncertainty Measurement of KJELTEC System 2300 Measuring of Protein in the Rice
Ji Yong;Chen Xia;Luo Lili

..............page:78-79,103

Teaching Methods of English for Food Specialty
Fan Huiping

..............page:116-117,120

Metabolic Characters of the Yeast Fungus in the Koumiss
Wei Yuan;Li Jingru;Li Hai

..............page:42-44,53

Safety Issues and Countermeasures of Export Food
Wang Yanling

..............page:98-99

Affect of Surface Processing on Lotus Root Preservation
Kang Xu;Yuan Jianglan;Wu Zhengqi

..............page:82-84

Processing Technology of Canned Tomato Stem
Li Jiang;Yang Yanbin;Zhou Hong;Zhang Erming

..............page:62-64

Determination of Six Main Flavonoids in Herba Epimedium Rapidly by High Performance Liquid Chromatography
Jiang Huajun;Li Yinhua;Liu Zhonghua;Huang Zhiqiang;Chang Qiu;Lin Haiyan

..............page:11-13

Research and Exploration on Innovative Teaching of Food Biochemistry in Vocational Colleges
Shao Ying;Wei Zongfeng

..............page:111-112,115

Control Browning in the Apple Juice Process
Sun Yan;Gao Xueli;Meng Nan;Fan Zhenjiang

..............page:24-26,30

Enzymatic Modification of Film Conditions of Soy Protein Isolate
Wang Hao;Zhang Dongjie

..............page:57-61,70

Compound Sweeteners in Preserved Sanhua Plum
Kuang Wanmei;Li Ting;He Jianmei;Nan Ji;Mo Guobiao;Li Yuanzhi

..............page:45-47

Application of Electronic Nose in Food Flavor Substances Analysis
Xie Anguo;Wang Jinshui;Qu Chenling;Luo Li;Guo Rui;Yan Lihui

..............page:71-73,87

Establishment of Practice Teaching System on Food Science and Engineering Specialty in Independent College
Wu Xia;Wang Xin;Xu Yongqing;Ren Jing

..............page:106-108

Preparation and Refining Process of Fragrant Rapeseed Oil
Zhang Qianyi;Xiong Weilin;Li Minli;Fu Haohua;Yang Jingjing;Bao Lilin

..............page:80-81

Practice Teaching Model of Meat Processing Technology in Vocational College
Wu Guanghui;Bi Taotao;Tang Xueyan;Zhang Xuequan

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