Academic Periodical of Farm Products Processing 2012 Issue 6 Preparation of Porous Maize Starch and Absorption Properties

Preparation of Porous Maize Starch and Absorption Properties
MA Ke;LI Bei-zhen;GUO Feng-li;WANG Zhe;LIU Xiu-guo;*LIU Yan-qi

..............page:56-59

Construction of System of Practical Course Evaluation Based on the Educational Mode of "Combining Work and Learning and Cooperation Between School and Enterprise"
JIA Juan;MA Chuan-lan

..............page:141-144,147

Primary Discussion on Construction of Food Professional Practice Base Outside School
HUANG Jin-Song;LIU Ting-Guo;GUO Jun;WANG Xin

..............page:138-140

Application Research of Mesophilic Lactic Acid Bacteria Used for Fermented Milk Beverage
LIU Yun-peng;WANG An-ping;SUN Jian;SHENG Qing-hai Co.Ltd;Huhhot;Inner Mongolia 011500;China)

..............page:81-85

Hydrolysis Process of Pupae Protein
GAO Shun

..............page:64-68

shan ku cha yi jun xiao guo yan jiu
zuo jia li yue ping zuo qing feng wei dai

..............page:

Thick Beverage of Red Bean
QIN Ling-xiang1;*GAO Yuan-jun2;ZHAO Sen1;SUN Xue-si1;WANG Zhi-kai1

..............page:110-111

Teaching Methods of Postgraduate Curriculum Modern Food Science and Technology
WANG Wei-min;CHEN Su-hua;ZHANG Chao-hua

..............page:156-158

Progress on Nitrite in Pickled Vegetables
Quan Mei-ping;HUI Liang-liang

..............page:92-93,96

Teaching Reform and Practice of Higher Gategory Food Microbiology Testing Technology
XU Shao-dan;WANG Ning

..............page:151-152,158

Extraction of Ginsenoside Re from Panax Ginseng with Laccase
WANG Ye;*SHEN Ming-hao

..............page:5-7,11

Optimization of the Conditions in Hydrolyzing Tobacco Leaf Protein by Alcalase
LIU Hong-hai1;*GAO Dan-dan2

..............page:53-55

Research of Mangosteen Drink
LI Liang;LIU Bin-cheng;REN Yun-hong;ZHAO Zhu-lin

..............page:108-109,111

Enzymatic Hydrolysis Conditions and Application of Mash Enzyme SEB MASH
WANG Xiao-hong1;*TIAN Zi-qing2;HAN Rui2

..............page:30-32,37

Research Progress of Flavonoids from Fagopyrum Tataricum
TIAN Xiao-dong1;*WU Wei-guo1;2

..............page:86-88,91

Research Progress on Pomegranate Seed Oil
ZHANG Run-guang1;WU Qian2;ZHANG Liang1;ZHANG-YANG Jun-na1

..............page:26-29

Thinking on Development of the Apple Industry in Ningxia
LI Guo1;SHI Miao2;NIU Jin-feng3

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

The Status Analysis and Development Suggestion of Science and Technology Support Ability about Agricultural Products Processing Enterprise in Xinjiang
WANG Zhong-min1;HE Wei-zhong2

..............page:103-107

Synthesis and Characterization of Super-paramagnetic Fe₃O₄ Nanoparticles
WANG Ya-hui;MA Yu-juan;*DENG Hong;LI Ning;YAN Bo

..............page:38-40,49

Optimization of Extraction Technology of Polysaccharide from Tartary Buckwheat by Ultrasound
ZHANG Yan-li1;2;MA Ting-jun2;*ZHOU Yi-bin1

..............page:33-37

Antioxidant Activity of Mallotus Furetianus
YAN Jia;LI Yue-ping;YAN Qin-feng;WEI Yi

..............page:16-18

Energy-saving and Emission Reduction Measures in Central Asia Food Enterprise Workshop
CHU Xiong-yan;SHEN Ai-bin;HU Xi-zhen;Urumqi;Xinjiang 830026;China)

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

Reform and Exploration of the Food Professional Experimental Teaching in Applied University
GUO Juan;GAO Yong-qing

..............page:135-137

Technology Conditions of Adding Arachidonic Acid(ARA) into Compound Pumpkin Powder
ZHANG Shu-cheng;*YU Chang-qing

..............page:50-52,59

Quantitative Analysis Models Based on Near Infrared Spectroscopy Technique on Water,Fructose and Glucose in Honey
DU Yu1;*ZHU Yi-wei2;XIAO Lin2;WAN Li1;XIE Jing-jing1;FENG Can2

..............page:121-123,126

Teaching Reform and Practice of Introduction to Food Technology
LUO Lin;DING Qing-zhi;MA Hai-le

..............page:132-134

Influence of Enzyme Concentration and Enzymolysis Time on Preparation Effect of Porous Corn Starch
RUAN Yang-feng1;*ZHOU Yi-bin1;SONG Cen2;ZHANG Jian2;CHENG Wei-jia2

..............page:19-22

Teaching Reform and Explore of Inorganic and Analytical Chemistry in Food Professional of Higher Vocational Education
LI Ya-qiong

..............page:159-160

Thinking on Improving the Talent Training Quality ——Taking Suzhou Polytechnic Institute of Agriculture as an Example
CAI Jian

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

Castor Germplasm Diversity Analysis Using AP-PCR and RMAPD
HE Dong1;*WANG Chang-lu1;LI Wei1;YANG Zhao-hui1;YANG Gui-xian1;YANG Hua1;WANG Yu-rong1;CHEN Mian-hua1;LI Feng-juan1;YE Feng2;Grace.Chen3

..............page:45-49

Crisp Wheat Embryo Cookies
GUO Wei-yun;SHENG Shu-ling;SI Jing-le

..............page:77-80

Research of Agricultural Logistics Center Location Based on Fuzzy Comprehensive Evaluation
HAN Ran-ran

..............page:60-63

Selection and Evaluation of Control Measures in Proction of Vinegar
LV Fu-qiang

..............page:112-115,134

Nutritive Composition and Health Care Function of Olive Oil
JIN Ying-zi;GE Liang

..............page:94-96

Application of Case Teaching in Processing of Fruits and Vegetables
FENG Ying;MENG Xian-jun;LI Bin

..............page:153-155

Teaching Exploration and Practice of Food Specialty Biochemistry Based on Core Competencies for Cultivating
ZHU Xin-peng

..............page:148-150

Key Equipment and Processing Technology Research of Germinated Brown Rice in Factory Production
WU Jian-xiang

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

Exploration and Practice of Research Teaching Methods in Food Safety and Hygiene Principles
ZHANG Yong-sheng;WEI Xin-jun

..............page:127-128,131

The Heat Sterilization Process of Soft Packing Bamboo Shoots
BAO Chen;KANG Yu-xin;SHANG Jin

..............page:69-73,80

Protein Allergens of Cow’s Milk and Its Modification
LI Bing;LONG Zai-hao

..............page:41-44,63

Direct Vat Starters in Pickles
HE Yan1;2;*QIN Dan1;YANG Tao2

..............page:89-91

Research of Training Application-oriented Undergraduate Talent of Food Engineering
YANG Yu-min;MENG Xian-mei;WANG Hai-xiu

..............page:145-147

Effect of Different Vacuum Pre-cooling on Appearance Quality of Flowering Cabbage
WANG Hui-hui1;2;CHEN Yu-long1;*XU Yu-juan1;WU Ji-jun1;WANG Wei-min2;FAN Mei-hong3

..............page:12-15

Discussion for University-industry Collaborations Teaching Form in Degree Course of Lipid and Fat Chemistry
DENG Hong;MENG Yong-hong;LIU Mei

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

lan zhou hua wu suo fa ming cong gan su ji dou zhong ti qu zong sheng wu jian ti qu wu de zhi bei gong yi
xiao xue

..............page:107

Effect of Low Temperature on Antioxidant Enzyme Activity in Different Parts of Korla Pear
Kadir Hasan1;Huxida Mamat1;Maryamgvl Sattar2

..............page:74-76,85

The Way of Brand Building for Agricultural Product Enterprises Based on the Industrial Cluster
YANG Le;*XIANG Xi-zhang;WU Su-chun

..............page:97-99,102

Comprehensive Development and Utilization of Cottonseed Oil Sludge
JIA Guang-feng1;3;LI Wen-xiao2;DI You-jun3

..............page:23-25,37

Analysis and Research Status of the Molecular Modification of Phenolic Acids
HONG Tai;SUN Pei-long;*SHAO Ping

..............page:8-11