Academic Periodical of Farm Products Processing 2012 Issue 1 nong chan pin jia gong xue kan gao yue

..............page:51

Probe into Improvement of Principle and Application of Modern Food Microbiology Teaching Course
CHEN Li-li;JIANG Li-wen

..............page:158-160

Influence Factors of the Detection Rate of Beverage Coliforms
SU Fen-liang;GE Qing-ying

..............page:111-112

Development of the Study on Keeping Chilled Beef Fresh
XUE Hui-hui 1;PEI Du-du 1;FU Heng 1;FU Cheng-cheng 1;CAO Hui 2; LIU Yong-feng 1

..............page:86-88,96

The Practice and Exploration of the Bilingualism Teaching in Food Safety Institute
WANG Ying 1;YAO Di 1;AN Yu 2;YUAN Xu 1

..............page:142-143,148

Evaluation of Microbial Contamination and Standard of Safety Limitation in Export Aquatic Products
JIA Ai-rong 1;3;MENG Xiu-mei 1;3;XIA Xue-kui 2;3;YUAN Wen-peng 1;3;LIU Xin 1;3; LIU Chang-heng 1;3

..............page:24-29

Vacuum Sugar Process System Optimization Yacon
YANG Ming; LIU Xiao-hui;HUANG Jian-bo;ZHAN Hui-quan

..............page:62-65,85

Optimization of Different Capsicum Powder Baking Technique
XIONG Xue-bin;XIA Yan-bin

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

The Physiological Functions and Enrichment Research Progress of the γ-Aminobutyric Acid
WANG Jiao-jiao; BAI Wei-dong;LIANG Bin-xia

..............page:40-42,45

Technics and Antihyperlipidemic Effect of Probiotics Koumiss Powder
BAO Zhi-hua;Namuhan

..............page:43-45

Protecting Color Optimization of Cherry Pulp
DUAN Xian-yao 1;2;WANG Shen 2; HAO Lin 2

..............page:59-61

Research and Development of Gel Candy Wolfberry
CHEN Ling;YU Kun;NIE Yong-hua;CUI Zhen-hua;LI Yong

..............page:119-121

A Review of Fermentation of Tea in the Microbiota
ZHAO Qian-nan

..............page:95-96

Preparation of Low-molecular-weight Heparin by Nitrous Acid
LIU Yan-yan 1;2;LI Lei-gang 1;WANG Xin 1;ZHANG Li-ping 1;2

..............page:11-15

The Mensuration of Hydroxyproline and Relation of Tenderness in Boer Goat Crossbreeding Guanzhong Goats
YANG Jing;SUN Feng; DING Wu

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

The Application of Lycium Chinense Mill on the Food Processing
YUAN Yun-xiang;LI Mei-lin;LIN Na;GOU Xue-jiao;FENG Liao-liao;LUO Dan;ZHANG Li-fang;WANG Juan

..............page:83-85

Exploration on Constructing Curriculum System of the Food Technology
LIU Li-li;DUAN Xu;REN Guang-yue;CHEN Jun-liang

..............page:133-134,138

The Training Experiment of Independent Thinking in the Teaching of Food Microbiology
DONG Ting-ting; ZHANG Bao-shan;ZHENG Zhan-wei;SUN Juan

..............page:149-151,160

Extraction of Total Flavonoids in Mesona Chinensis by Microwave Method
ZHU Yuan-ping

..............page:77-79

Process Characteristic of Aging on Qinbao Beef
LI Li1;GAO Xiao-li1;LIN Fan1;FU Cheng-cheng1;CAO Hui2;LIU Yong-feng1

..............page:52-54

Sensory Characteristics of Five Kinds of Cheeses
YAO Rui-qi 1;GUO Pei-ge 2;MA Zhao-rui 1

..............page:93-94

Function and Mechanism of Action of Plant Polysaccharides
YE Tao 1;YE Xiang-li 2; HE Jian-hua 1

..............page:22-23,39

Preparation of Angiotensin-converting Enzyme Inhibitory Peptide from Chickpea Protein
RUAN Hai-ying;ZHANG Yi-lin;LI Ju-xiu

..............page:35-39

Application of Innovative Thinking in Food Microbiology Experiment Teaching
ZHANG Zeng-shuai;ZHENG Zhan-wei;LUO Yu-hong; ZHANG Bao-shan;MA Ze-qing

..............page:139-141

Reformation of Food Microbiology Experiment Teaching to Cultivate Students’ Divergent Thinking
MA Ze-qing;SUN Juan;ZHENG Zhan-wei;ZHANG Yun-tao; ZHANG Bao-shan

..............page:146-148

Extration and Composition Analysis of the Grape(Vitis davidii foex) Seed Oil
TANG Chun-jiang1;SHU Chang2

..............page:49-51

Heat Stability Factors of Goat’s Milk
QIAO Xing; ZHANG Fu-xin;WU Su;SU Tong;SUN Juan

..............page:46-48

ma ling shu dian fen jia gong fei shui li yong xin jin zhan
rui hong

..............page:61

Supercritical CO₂ Extraction of Alkaloids from Oat
ZENG Wang-min;MA Yi-yan;LI Ju-xiu

..............page:73-76

The Teaching Methods of Principles of Food Engineering
ZHAO Wu-qi

..............page:130-132

Based on the "Combination" Mode and Student Internships in Exploration Thinking
YUAN Zhong;LI Zhe-bin

..............page:152-154

The Detection of Watermelon Maturity with the Acoustic Properties of Watermelon
WEI Yan-jun; RAO Xiu-qin;QI Bing;LIN Peng-niao;LI Jiang-bo

..............page:8-10

Processing Technology of Outgrowth-surimi Ball
DU De-hong

..............page:55-58

The Research on Tomato Vinegar Brewing Procession
ZHU Hai-chun 1;YIN Chen 1;LIU Yu 1;LIU Lian-sheng 2; * WEN Lian-kui

..............page:116-118

Technology of Gastrodia Elata Fermented Wine
GAO Yuan 1;XIE Chun-yang 1;LIU Bo 2

..............page:80-82,85

Cultivation Modes of Innovative and Practical Abilities for Undergraduate Teaching in Food Major
QU Wen-juan;MA Hai-le

..............page:124-126

The Affect of Different Drying Methods on Quality of Dates
DI Jian-bing;WANG Yu;ZHANG Pei-yi;ZHANG Shuai; HAO Li-ping

..............page:70-72

Progress of Sesame Lignans and Their Biological Activity
DAI Qing-yuan 1;2;ZHU Xiu-ling 1;LIU Hao 1

..............page:16-21

Exploring and Practice of Teaching Research Activities on Microbiology Teaching
CUI Heng-lin;DONG Ying;JIANG Song

..............page:135-138

Formula of Nutritional Black Sesame Paste
ZHANG Li-xia 1;HUANG Ji-nian 1;SONG Guo-hui 1;LU Xin 1;SUN Qiang 1;ZHANG Hui-hui 2

..............page:30-34

Construction of Postgraduate Supervision Teams of Supervisor-subject Collaboration in Food Science and Engineering
ZONG Wei;ZHENG Jian-qiang;ZHAO Guang-yuan;LIU Yan-qi

..............page:144-145

Tea and the Culture of "Afternoon Tea"
GUO Xing;FU Cheng-cheng;ZHENG Zhan-wei;WANG Heng-chao;XU Wen-bei

..............page:97-99

Teaching Methods of the Principle of PCR Technique
GAO Gui-tian;LI Bing;ZHANG Bao-shan;SUN Xiang-yu

..............page:127-129,132

zhi wu dan bai ji ya ji shu huo zhong hua nong ye ke ji jiang er deng jiang
rui hong

..............page:112

Processing Technology of Pueraria Granules
SHANG Guan-jia; WU Wei-guo;ZHANG Peng-fei

..............page:66-69

Preparation of the Strawberry Yoghurt
WEI Wei

..............page:122-123,126

Strategy for Revitalizing Food Industry in High Grain Yield Provinces
LI Li-te

..............page:5-7,15

Comparison of Different Culture Media for Detection of Enterococci
JU Hui-ping;SHI Jian-hua;SU Fen-liang;GE Qing-ying;SONG Bai-wei

..............page:109-110

Briefly Discussion on Shaanxi Folk Diet Culture:Take Xi’an Snacks for Example
WANG Ye;FU Cheng-cheng;ZHENG Zhan-wei;WANG Heng-chao;SUN Xin

..............page:100-102

Research Progress about the Influence of Storage Conditions on the Physiological and Biochemical Changes of Agaricus Bisporus
TIAN Guang-rui;WANG An-jian;WEI Shu-xin;WANG Zhao-gai

..............page:89-92,99

Exploration and Practice of Project Teaching Method in Dairy Technology Production Course
WEN Rui

..............page:155-157

Packing Technology for Cold Chain Logistics of Fruit and Vegetable
PAN Dao-jin;TENG Li-jun;WANG Xin-yu

..............page:103-105,108