Academic Periodical of Farm Products Processing 2012 Issue 9 Research on Sphallerocarpus Racills

Research on Sphallerocarpus Racills
HAO Guo;* TIAN Cheng-rui

..............page:82-86,96

Investigation on QS Verification Authentication Influences of the Leisure Food’s Quality and Safety
CHEN Hong-mei;* ZHANG Bin

..............page:101-104,114

Ultrasonic Extraction of Polyphenols in Yam
LI Zhi-yu

..............page:61-63

Extraction and Antioxidant Activity of Polyphenols from Chaenomeles sinensis
LI Hui-yun

..............page:45-48

The Changes of Related Genes Expression and Chlorophyll Degeneration during Tobacco Leaf Senescence
JIA Feng1;JIANG Hou-long2;ZHANG Zheng-yang3;* WANG Jin-shui1

..............page:57-60,70

Ligustrum Lucidum Polysaccharide Extraction and its Antioxidant Activity in Vitro
WANG Yang-yang;FENG Qing-qing;WU Rong;SUN Xin;QIAO Yao-yao;WANG Gang-gang; * ZHANG Hai-sheng;FU Cheng-cheng

..............page:41-44

Optimization of Technologic Parameters of Whey Antioxidant Peptides by Enzymatic Hydrolysis
WANG Xue1;CHEN Ming-xia2;3;DIAO Jing-jing2;ZHANG Li-ping1;2

..............page:37-40,44

Physical and Chemical Characteristic of Forced Air Dried Ginkgo Powder
REN Yuan;LIU Chuan-fu;LIU Xiao;ZHANG Xin-wen;* DONG Hai-zhou

..............page:49-52,56

The Antioxidative Activity of Germinated Brown Rice during Germination and Drying
FAN Jun1;LI You-xiang1;GUO Xiao-yun2;* FU Xiang-jin2;ZHOU Qi-zhong2;WU Wei2

..............page:34-36

The Review of Supercritical CO₂ Extraction of Plant Essences
LI Zhuo;* GUO Yu-rong;DENG Hong

..............page:19-24

The Application and Progress of Blind Test in Food R&D
SI Bo1;XIE Wen-yuan2;WANG Sheng-li3;YANG Ling1

..............page:142-144

Develop the Phytosterol Corn Oil
LI Wei1;2;LU Bao-xin1;* ZHANG Dong-Jie1

..............page:27-29

The Uncertainty Evaluation of Total Phosphorus of Feed by the Spectrophotometer Method
ZHENG Li-si;YAN Li-yi

..............page:131-135

Primary Nutrient Content of Traditional Soup
LU Rong-hui

..............page:77-78

Determination of Uncertainty of Non-Protein Nitrogen in Powder
ZHAO Qin; Shanghai Insititute of Quality Inspection and Technical Research;Shanghai 200233;China)

..............page:125-128

Comparative Studies on Characteristics of Juice Processing in Different Litchi Cultivars
WEN Jing;XU Yu-juan;XIAO Geng-sheng;WU Ji-jun;TANG Dao-bang; CHEN Yu-long;YU Yuan-shan;WAN Peng

..............page:5-7,24

Natural Antioxidant’s Application in Cantonese Sausage
ZHU Jia-lei;*BAI Wei-dong;LU Chang-hai

..............page:15-18

Application Study on HACCP in the Produce of Sweet Water Citrus Cans for Export
QIAN De-kang1;WU Shou-bo1;QIAN Chun-ping1;* YANG Hua2

..............page:150-153

Exploration of Practical Teaching Reform of Food Sciences and Engineering
ZHAN Li-juan;PANG Ling-yu;ZHU Mei-yun;LI Yu

..............page:158-159,164

The Heavy Metal Lead Pollution Progress and Control Measures of the Vegetables in China
LEI Qiong;MA Wen-zhe;WANG Wen-guang

..............page:105-107,124

Determining Cadmium Content of Walnut by Atomic Absorption Spectrometry
GE Liang1;Shen Yu-fei1;Yang Ye2

..............page:138-139,144

The Effect of Processing Technique on the Stability of the Beverage Obtained by Coix Seed and Chinese Wolfberry
WEI Xiao-ling;* XIA Ming;ZHAO Lu-ying

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

The Uncertainty Analysis of Determination of N-propanol in Edible Alcohol by Gas Chromatographic
YAN Li-yi;ZHENG Li-si

..............page:129-130,135

The Application of High-intensity Pulsed Electric Fields in Food Processing
ZHANG Yan1;WANG Sheng-kai2;CUI Jun-lin1

..............page:154-157

A Review of Biological Activities of Astaxanthin
WU Wan-qiang;* LIU Xue-bo

..............page:91-96

Improvement and Research of Yogurt Lactic Acid Bacteria Count
YU Yi;HU Xue-lian

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

Supplier Performance Evaluation Based on the Application of AHP and Fuzzy
XU Shu1;SUN Wei2

..............page:111-114

The Application of Food Quality and Safety Management System in the Processing of Dried Persimmon
MA Ting-ting;HAO Guo;YAN Hui-li;JIA Run-fang;* TIAN Cheng-rui;FU Cheng-cheng

..............page:145-149

Comparative Analysis the Methods of Benzoyl Peroxide Added in Wheat Flour
ZHOU Dong-zhi;ZHAO Jing

..............page:136-137,144

Determination of Acrylamide in Candied Yams by High Performance Liquid Chromatography
ZHANG Sha-sha;*GAO Gui-tian;SUN Xiang-yu;FU Cheng-cheng;WEI Tong;LI Bing

..............page:115-117,120

Feasibility Study on the Development of Green Tea Industry in Southern Shaanxi
ZHANG Peng

..............page:108-110,124

Production of Fruit Vinegar Drink Fermented with Xinjiang Red Jujube
YANG Qing-xiang

..............page:87-90

Determination of Three Phthalate Esters in Dairy Products Packaging Materials
HUANG Li-xue;LIU Li-xia;* FAN Gui-sheng

..............page:121-124

Adsorption of Waterinsoluble Dietary Fiber from Pineapple Peel to Fat,Cholesterol,Sodium Tauroglycocholate and NO₂^-
XIAN Hui-xing;* XIA Xing-zhou;YUAN Xia;ZHANG Yu;YU Qian;LUO Yang-xie;ZHANG Yu-dan

..............page:30-33

Processing Technology of Instant Mung-Bean Powder
YU Sen-yan;LI Chun-ying;CHEN Wan

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

Accelerated Aging Tests and Shelf-life Predictions of Material of Aircrew Survival Drinking Water
MU Hui-ling;* LUO Li-hua;YANG Chang-lin;WANG Ruo-yong;DU Peng;LI Tong

..............page:53-56

Determination of Mercury in Cereal by Microwave Digestion-Atomic Fluoresence Spetrometry
GAO Lei

..............page:140-141,149

Lactic Acid Bacteria Fermented Pepper,Ginger,Honey Drinks
ZHENG Meng;* SHUANG Quan;WU Xiao-yan;WU Yun

..............page:8-10,33

Discussion on the Classroom Teaching Method in Food Science and Engineering Specialty
ZHAO Jin-mei;* WANG Xiao-yu;GAO Gui-tian;SUN Xiang-yu;FU Cheng-cheng

..............page:162-164

Effects of the Orange Slice’s Hardness during the Sweet Water Citrus Cans Production Process
QIAN Chun-ping1;WU Shou-bo1;* YANG Hua2

..............page:25-26,33

Research Progress on Different Inspections of Drainage Oils
LIU Li-ting1;*GE Wu-peng1;CHEN Ying2;YANG Jing3;WANG Qian3;CAO Ni-na3

..............page:97-100

Review of Traditional Egg Products Processing Methods
ZHANG Qiang 1;2;HUANG Li-yan 1;2;LIU Wen-ying 1;2;WANG Fei 1;2;ZHAO Wei-gao 1;2;HAN Zhao-peng 1;2;* LU Xiao-ming 1;2

..............page:79-81,90

Reform and Exploration of Teaching Way on the Course of Food Quality Management
NI Xue-wen;YAN Wen-li;HUANG Hong-xia;JIANG Fa-tang

..............page:160-161

Processing Technology of Egg Tofu
WANG Ya-fen;LI Tian-wei;* DENG Fang-ming

..............page:73-76,78

Analysis and Evaluation of Nutritional Componets in Muscle of Silver Carp,Small Yellow Croaker,Gadus Macrocephaius and Muraenesox Cinereus
YU Qin-fang;* DENG Fang-ming

..............page:11-14,18

The Research of Spicy Grains Halide Production Process
CUI Zhen-kun1;ZHU Lin1;LI Xiang2;MA Di-di1;YANG Kun1

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