Academic Periodical of Farm Products Processing 2011 Issue 9 The Key Parameters and Correlative Flow Field for the Wet Cutting Grinding of Fruit-vegetable and Grain Dregs

The Key Parameters and Correlative Flow Field for the Wet Cutting Grinding of Fruit-vegetable and Grain Dregs
Xia Yun1;Li Hui2;Zhang Yuzhong3

..............page:79-84,91

Production and Quality Control of Raw Milk
Gao Lixia1;Jia Qinglong2

..............page:121-123

Processing Technology of the Ready-to-eat Cangnan Fish Cakes
Jin Jian1;Chen Huimin2;Zhou Xuehai3

..............page:124-125

Research Progress for Almond Proteins and Its Functional Properties
Feng Yulin;Chen Wei;Zhang Qingan

..............page:61-63,66

hui xun

..............page:57,66,70

Research on Processing Technology of Vegetables Paper
Huang Jinsong;Guo Jun;Liu Tingguo

..............page:58-60

Processing Technology of Vacuum Packing Instant Gracilaria Food
Zhou Linlin;Fu Xiaoting;Xu Jiachao;Gao Xin

..............page:15-17,20

Content Analysis of Functional Substances Inositol in Different Plants
Jiang Bin;Shen Minghao

..............page:87-91

Analysis of the Uncertainty of Atomic Absorption Spectrometry in the Determination of Water
Liang Minjuan

..............page:92-93,103

Innovation and Practice of Food Engineer Principle
Liu Yanxia1;Tang Gaoqi2

..............page:140-141

ELISA Detection Method of Saxitoxin
Liu Shuaishuai1;2;Zhu Lanlan2;Zhou Deqing2

..............page:12-14,36

Influence of Wild Fuji Apple Total Polyphenols and Polyphenol Oxidase Activity by Different Drying Conditions
Li Xiao1;Liu Yu1;Xie Chunyang1;Shoji Koide2

..............page:47-50

Production Process of Crispy Paste
Ma Jianxiong1;Cui Zhenkun2;Zhu Lin3;Xu Qing2

..............page:67-70

Effects of Enzymes on Steamed Bread Quality
Fang Xiaobo1;Su Dongmin1;Hu Lihua2

..............page:41-46,50

Optimization Processing of Kumiss and its Nutrition Analysis
Xu Ying;Shen Jun;Cui Lijuan

..............page:71-72,75

Production Technology of Black Beans Wine
Fang Daozeng1;Zhou Xuehai2;Zheng Xiaole1

..............page:64-66

Optimization for Preparation Process of High DE Maltodextrin by Response Surface Method
Xu Yangli;Xu Jing;Zhang Jing;Xu Fengxin;Su Laijin

..............page:73-75

Information Asymmetry Existing in the Process of Food Safety in China and Related Countermeasures
Sun Changjiang;Qin Xiaoyuan;Wang Xuan;Zhang Jianxin

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

Teaching Reform of Higher Category "Food Microbiology Testing Technology"
Bi Taotao;Wu Guanghui;Hu Hongqin

..............page:135-136

Design and Experiment of the 5HRE-6 Hert Solar Dryer for Fruit
Shen Weiqiang;Liu Xiaolong;Tian Xiang;Liu Na;Zhang Jie

..............page:85-86

huan ying ding yue zhong guo can ye

..............page:60

zhong guo ji xie gong cheng xue hui bao zhuang yu shi pin gong cheng fen hui zhong guo nong ye ji xie xue hui nong fu chan pin jia gong ji xie fen hui zheng ji 2011 nian xue shu nian hui lun wen
tian heng zeng

..............page:7

Production Engineering of Entire Dioscorea Opposita Powder
Xu Guangying;Hu Xiaojun;Deng Xiaoyan

..............page:76-78,91

Overviews on the Raw Material Peanuts Storage
He Jialin1;Feng Jianxiong2;Min Hua2;Zhang Qi1

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

Improving the Professional Quality of Sole Proprietors in Food Production by Using 6S Management System
Fan Junhao1;Li Hongli1;Meng Hongchang1;Li Dongya2

..............page:111-113,128

Physiologic Functions and Application in Food of Functional Oligosaccharides
Wei Hongjun

..............page:126-128

Present Situation and Development Trend of Machining Processing of the Roasted Peanut
Liu Guangxian1;2;Feng Jianxiong1;2;Min Hua1;2;Zhu Shuilan;Xing Shengping1;2;Ouyang Linghua1;2;Xiong Huiwei1;2

..............page:98-99,123

Bilingual Teaching of Introduction to Food Science
Zhan Lijuan

..............page:137-139

Effect of Oxygen Scavenging Materials on Orange Juice Quality
Xu Wencai;Li Dongli;Huang Shaoyun;Shi Qingping;Yu Xuemei

..............page:26-29,36

Protein Removing Methods in Rice Bran Polysaccharide Extracting Process
Wang Mei;Zhao Fengmin;Su Dan;Dong Yunlei;Chen Yuexin;Yu Jingbo

..............page:18-20

Separation Technology of Linoleic Acid from Xanthoceras Sorbifolia Bunge Oil with Urea Adduction Fractionation
Xia Qiumin;Deng Hong;Yan Bo;Wang Xiaoyan;Tian Ziqing

..............page:21-25

The Influence of Steamed Bread Reheated by Microwave
Chen Jun;Pan Zhili;Ai Zhilu

..............page:54-57

Measurement Methods of Content and Property of Pectin in Citrus Peels
Hu Xiaoan;Tan Xinghe;Zhang Yu;Cai Wen;Guo Runxia

..............page:94-97,103

Comparison Experiment of New Defrosting Methods for Frozen Pork
Feng Wanping;Hu Juan

..............page:33-36

Fermentation of Tyrothricin by Response Surface Methodology
Zhang Yuguang;Jiang Lu;Ren Fazheng;Guo Huiyuan

..............page:8-11,20

Research Progress on Structure and Function and Production of β-glucan
Cai Chenggang1;Jiang Xinlong1;Jiang Changhai2

..............page:114-117

Coffee Flavor Chocolate with Low Sugar Content and Healthcare Functionality
Gu Fenglin1;2;Chu Zhong1;2;Lai Jianxiong1;2;Ji Wanlan1;2;Fang Yiming1;2;Zong Ying1;2;Lu Shaofang1;2

..............page:30-32

Softening and Browning of ’Niitaka’ Pear Treated with Propyl Gallate
Li Hanliang

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

Construction and Practice of Cultivation Model of Food Engineer Innovation Talents Based on the Program of Excellent Engineers Education
Liu Dayu;Tang Renyong;Guo Xiulan;Wang Wei

..............page:129-131

Research Situation and Prospects for Pumpkin Powder Technology in China
Hu Gaosheng

..............page:108-110

Optimization of Enzymatic Hydrolysis Membrane Reactor for Preparation of ACE Inhibitory Peptides from Whey Protein Concentrate
Chen Genghua;Wang Lei;Wang Qiang;Mao Xueying

..............page:4-7

The Review of Citrus Storage
Yang Ming;Wang Rikui

..............page:104-107,110

Exploration and Practice on Whole Course Examination Model of Organic Chemistry Course in Agriculture and Forestry College
Liang Ying;Zhang Jinyan;Wang Juntao;Zhang Chenglin;Wang Yafei

..............page:142-145

Mechanical Properties the Peony after Soften & Shape Preserve
Zhu Wenxue;Chen Pengtao;Sun Shuhong

..............page:37-40,50

nong chan pin jia gong · xue kan gao yue

..............page:66

Exploration and Practice Course Teaching Reform of Processing Technology of Cereals and Oils
Li Xiaoping;Zhang Baoshan

..............page:132-134,139