Academic Periodical of Farm Products Processing 2012 Issue 8 Think on Principles of Food Processing Teaching

Think on Principles of Food Processing Teaching
ZHANG Li-fang

..............page:162-163

Advances in the Studies on Seaweed Polysaccharide
HONG Ze-chun1;FANG Xiao-di1; ZHAO Wen-hong1;2;BAI Wei-dong1;2;QIAN Min1

..............page:93-97

Gel Properties of Pork and Chicken Compound Myofibrillar Protein
KANG Jian-bo;LI Jun-xia;ZHAO Jing;LIU Yan-ju;MA Long-biao; ZHOU Ya-jun;TONG Yue-ying

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

Extracting Pectin with Microwave from Paraya Peel
YANG Ming; LIU Xiao-hui;HE Pei-yi

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

Determination of Bovine Pipe Components
WANG Chun-huan; LIU Xue-jun;WU Xue;SHAO Na

..............page:131-134,169

Selection of Cosolvent on Transesterification of Vegetable Oil for Biodiesel
LIAO Li1;HUANG Feng-hong2;QIAO Yu1;XIONG Guang-quan1;WANG Lan1;WU Wen-jin1; CHENG Wei1

..............page:12-16

Achievements of Fresh-keeping Techniques of Green Pepper
LUO Jia-wei;HUANG Zhou-yong;CHEN Hao;WU Qiang

..............page:115-117

Effects of Demineralization on Protein Hydrolysis and Calcium Binding Abilities of Tilapia Fish Scales
MU Xian-min;HUANG Hai;LIU Run-yang;ZHAO Yuan-hui; LIU Zun-ying

..............page:5-8

Formula Optimization of a New Fragrant Hyperchromic Liquid for Roast Chicken
LEI Ying 1; YUE Tian-li 2

..............page:84-87,104

Research Progress of Pomelo Peel
LIU Yu-mei

..............page:113-114,146

Achievements of Studies on Fresh-keeping Techniques of Loquat
LUO Yu-nong;JIANG Yun;ZHENG Hua-bing; WU Qiang

..............page:118-119,130

Development and Design of the New Course Business of Food Enterprise
ZHAI Pei;WANG Er-mao;CHEN Li-bin; HAN Jin-hui

..............page:167-169

The Result Differences by Pouring Method and Coating Method in Detecting Content of Lactic Acid Bacteria in Food
YU Yi;QU Qin-feng;HU Xue-lian

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

2012 zhong guo nong ye gong cheng xue hui nong chan pin jia gong ji zhu cang gong cheng fen hui xue shu nian hui

..............page:27

Effect of Different Varieties on the Influence and Characters and Content of Active Ingredient in Qaidam Chinese Wolfberry
YANG Wen-jun1;XIAO Ming1;ZHANG Ze2;WU Kun-lun1;CHI De-zhao1

..............page:61-63,81

The Application Prospect of Gastrin on Animal Production and Clinical
SU Ding-ding1;YANG Qing2;XIONG Xing-yao1

..............page:36-38

The Status and Progress of Salt-Baked Chicken Processing
YING Yue; WANG Qin;BAI Wei-dong;QIAN Min

..............page:98-100,123

Research Progress and Evaluation of Ecological Footprint Model
SUN Dong-ni1; LI Qiao-yun1;GUAN Xin2

..............page:47-49,70

The New Features of the Agricultural Products Market
ZHANG Xiao-jie

..............page:124-125,142

Beverage of Common Yellow Maize
GAO Yuan-jun1;ZHAN Xian-pu2;QIN Ling-xiang3;ZHAO Sen3

..............page:149,154

Research Status of Antimicrobial Mechanism and Antibacterial Effect of Natural Preservatives
WANG Wen-guang1; YUAN Wei2;CAO Guan-hua3

..............page:107-109

Preliminary Application and Exploration of PBL Mode in Food Nutrition Teaching
LIU Yong-feng;LI Jian-ke;ZHU Cai-ping

..............page:160-161,166

Study and Preparation of Poria Cocos Jelly
YANG Dong-fang;YAO Xue-feng;JI Xiao-jun;LIU Na-li

..............page:82-83,97

Research on Lycium Barbarum Polysaccharides by Enzyme Extraction and Decolouration
ZOU Dong-hui;LI Guo-quan

..............page:55-57

Production Technology of Red Dates Wolfberry Fruit Plate
LI Yong;CHEN Ling;YU Kun;HUANG Xiang-dong

..............page:79-81

Research Progress on Safety Detection of Eggs
WANG Fei;LIU Wen-ying;ZHAO Wei-gao;HUANG Li-yan;ZHANG Qiang; WANG Xu-qing;HAN Zhao-peng; LU Xiao-ming

..............page:126-127,172

Research Progress in Cyanovirin-N and its Genetic Engineering
SHEN Ling;FU Xiang-bin

..............page:105-106,112

Investigation on Model and Factors of University Bilingual Teaching
ZHAN Li-juan;LI Yu;PANG Ling-yu;ZHU Mei-yun

..............page:164-166

Proficiency Testing of Oats in the Total Number of Colonies
YANG Yu

..............page:143-146

Analysis on Present Situation and the Countermeasures of Shanxi Walnut Industrial Science and Technology Innovation——Series Report about Effects of Science and Technology Innovation on Walnut Industrial Development of Shanxi
NING Zhi-heng1;GAO Yu-jia1;QIAO Qian2;ZHANG Dong-jia3;LIU Yu-ming4; WANG Xiang-dong1

..............page:101-104

The Preparation and Identification of Polymannuronic Acids and Polyguluronic Acids
WANG Hao-xian; XU Jia-chao;FU Xiao-ting;GAO Xin

..............page:9-11,16

Optimization of Xylose Fermentation to Produce Ethanol Yeast Fermentation Condition Research by Response Surface
XIE Hui-ming

..............page:50-54

Uncertainty Analysis of Phenethanol Determination in Chinese Rice Wine by Gas Chromatography
ZHAO Yan-ju;FU Chang-yu;MAI Cheng-hua;ZHOU Yao-bin

..............page:140-142

ptimization of Fermentation Technology for Watermelon Juice Wine by Response Surface Methodology
WU Ying-mei; HAN Lin;LI Yan-yan;SU Mei;KONG Ting

..............page:43-46

Food Industry Agglomeration in Yangling Demonstration Zone
HU Lin-lin

..............page:120-123

Impurity Detection Method of Imported Grain Crops
XU Ya-fei1;RONG De-fu1;QIU Zhi-jun1;YANG Xian-ping1; HUANG Hai-quan2

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

Optimization of Culture Conditions and Characteristics of Naringinase from Aspergillus. niger TC-01
DENG Yuan;MAO Yong;ZHANG Mei-li;WANG Yan;LI Fei;LI Jiao

..............page:28-32,35

Nutrients Compositions and Antioxidant Activity of Fu-rong Plum
ZHANG Li-ling1;CAI Si-tong2;HUANG Lu-qiang3

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

Production Green Tea Technology of Mallotus Furetianus
YAN Jia;LI Yue-pin;YAN Qing-feng;WEI Yi

..............page:71-72

Development Prospect,Present Situation and Nutritive Value of Prunus mume
LI Dian-xin;DAI Yuan-wei;JIANG Wen-lian

..............page:110-112

Reform and Practice of Practical Teaching System for Food Biotechnology Specialty
LI Hui-yun

..............page:170-172

Newest Research and Prospect of Fermented Meat Products
WANG Ya-nan;MA Long-biao;ZHAO Jing;ZHOU Ya-jun;TONG Yue-ying

..............page:88-92

Influence of Phosphate Acid on the Bio-oil Preparation by Microwave Pyrolysis of Rice Hull
WANG Zhi-bin1;WANG Yu-di1;LAI Zhi-bin1;WANG Jing1;SHEN Ying1;Roger Ruan2;3; LIN Xiang-yang1

..............page:64-66,75

The Composite Analysis of One of Japanese Natto Powder
TAO Xiang-lin1;2;OU-YANG Jing1;2;HUANG Xuan3; JIANG Li-wen2;4

..............page:33-35

Processing Technology of Blueberry Fruit Juice Drink
LIU Hua-rong; GU Da-hai

..............page:76-78,81

Supercritical Fluid Extraction and Its Application in Oil
ZHOU Duan;WANG Xiao-yu;ZHAO Rui-yang;WANG Bo;GAO Jun-ling

..............page:39-42

English Elective Courses in Higher Vocational Colleges——Taking Suzhou Polytechnic Institute of Agriculture as an Example
ZHANG Xiao-hong;CAI Jian

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

Explore and Practice on the Reform of Postgraduate Training Mechanism in Food Specialty
WANG Wei-min;CHEN Su-hua;ZHANG Chao-hua

..............page:150-154

Non-destructive Determination of Anthocyanins in Pomegranate by Near Infrared Spectroscopy(NIRS)
WANG Xiao-qin; ZHAO Wu-qi;CHU Tian-tian;LU Shang-yun

..............page:128-130

Optimization of Vacuum Freeze Drying Technology for Peony by Response Surface Methodology
CHEN Zhi-hong; ZHU Wen-xue;YI Jun-peng;ZHANG Yu-xian;KANG Shuai-fei

..............page:23-27

The Application of Nature Food Additive in Bean Products
QUAN Mei-ping;MA Wen-bin

..............page:147-148,154

The Practice and Explore of the Teacher Return Society
XIE Xin-hua;SUO Biao;AI Zhi-lu

..............page:158-159,163

Effect of Cd on Plant Growth and Development
ZHANG Yuan-hua

..............page:17-18,22

Optimization on Extraction Technology of Ficus carica L. Polysaccharide by Microwave Assistant Method
ZHAO Qun1;2; TONG Jun-mao1;TIAN Jin-hu1;CHEN Yan1

..............page:58-60,70