Food Science and Technology 2007 Issue 3 chang qi shi yong zong tong you bu li jian kang

chang qi shi yong zong tong you bu li jian kang

..............page:前插页2

he li peng diao cai neng liu zhu ying yang

..............page:前插页1

shi shi chuan di (3)

..............page:136,142,149,186,191,199,211,229,238,251,254

shi shi chuan di (2)

..............page:41,48,58,71,92,103,113,119,134

shi shi chuan di (1)

..............page:前插1-7,11,25,34

ben kan qi shi

..............page:7,53

zhan hui xin xi

..............page:274

Synthesis of ursolic acid ester and their antihepatodamage activity
CHEN Rong;LIAO Xiao-feng

..............page:272-273

Specific structure and bioactivity of chondroitin sulfate
XIONG Shuang-li;LI An-lin

..............page:269-271

Effects of NaFeEDTA complexation on the absorption and metabolism of nutrient elements in the body
CHEN Ya-fei;LUO Qi-shan;MO Qi-wu

..............page:266-269

Effects of soybean isoflavones on bone metabolism
CHEN Hong;LIU Zhen-chun;YAN Xiao-gang;LIU Yang

..............page:261-265

Study on the determination of the pl of oat bran protein and alkaline extraction of the oat bran protein by orthogonal design
DONG Yin-mao;FENG Ming-zhu;ZHAO Hua;HE Cong-fen

..............page:258-260,265

Removal bitter and fishiness of hydrolyzed protein produced by tilapia heels
WEI Bao-yao;ZENG Shi-xiang;TENG Jian-wen;YI Xiang-xi

..............page:255-258

Affect on vitamin C of blechnum orientale in process with citrate and table salt and stored in jar
LUO Lai-hui;LU Jian-ming

..............page:252-254

Effect of super-sonic and vacuum packaging method on quality and some physiological changes of astringency persimmon
ZHAO Ya-xia;LI Li-ping;LI Xue-wen;FENG Zuo-shan

..............page:249-251

Preservation of sweet pepper by konjac glucomannan composite film
ZHANG Zhong;LI Jing;HUA Xu-bin;SHI Bi-bo;GONG Fa-yong

..............page:246-248

Study on the preservative properties of peanut-protein-isolate film in reducing agent
FENG Zhi-ping;HUANG Dan

..............page:242-246

Effect of freezing storage temperature on properties of zein films
YAN Jing-kun;TIAN Shao-jun;GUO Xing-feng

..............page:239-241

Study on effect of chitosan film coating on mango storage
CHEN Su-hua;WANG Wei-min;XIA Xing-zhou

..............page:236-238

Determination of selenium in water product by using hydride generation atomic absorption spectrometry after enrichment
CHEN Xue-ze;SHEN Yin-mei;YANG Xian-zhen

..............page:232-235

Study on problems in determining total flavonoids by spectrophotometry
CHEN Jing;MEi Guang;FU Chang-yu

..............page:230-232

Determination of hydroxyproline in tissue of farmed A. Schrenckii
HU Ye-Li;CHENG Bo;LV Zhong;QIAN Chuang-Jian;CHEN Xiao;LAN Ze-qiao

..............page:227-229

Study on optimum condition of microwave digestion in determination of traces of lead in eels
FAN Yuan-yuan;WANG Shu-xiang;XIAO Hui

..............page:224-226

Investigation of formaldehyde background of marine products from China familiar fruit
MA Yong-jun;AN Li-hua;ZHENG Wan-yuan;DAI Xiu-li

..............page:221-224

Discussion of sample treatment for determination of sulfite in foods
WANG Li-li;JI Shu-juan;MA Ming-hui

..............page:216-220

Analytical method for inhibitory activity of the angiotensin-converting enzyme inhibitor
SHEN Yao-lin;ZHU Zhi-wei;ZENG Qing-xiao

..............page:212-216

Development of ELISA for the detection of neomycin:preparation of anti-neomycin antibodies
LIU Sha-zhou;HUANG Fei;WANG Li-li;LV Xue-yan;RUAN Kun;QIAO Dai-rong;CAO Yi;BAI Lin-han

..............page:208-211

Determination of tagatose content in functional food additive
HUANG Dong-dong;WANG Xue-wen;HUANG Shu-hong;LI Chun-rong;WANG San-yong;MA Si-na;CHANG Di;HE Jian-guo

..............page:206-207

Determination of active content and pharmacological study on hypnotic effect of the eucommia staminate flower tea
LIAN Xiao-mei;ZHU Wen-xue;BAI Xi-ting

..............page:203-206

Preparation and measurement of molecular weight of low-molecular weight chitosan
ZHANG Chun-ling;WANG Sui

..............page:200-202

Study on American rice grading standards and inspective technology
WANG You-hua;MA Lei

..............page:194-199

Study on a kind of mixed oil for frying
CHEN Zhao;ZHAO Min-sheng

..............page:192-194

Study on fermentation of lactic acid beer
ZHAO Hui;HAN Wei-yan;CONG Xiao-fei;ZHANG Chang-zheng;WU Guo-feng

..............page:189-191

Preparation of the tragacanth health care yoghurt
LIU Feng-zhu;LIANG Meng;LIU Peng

..............page:187-189

Processing technology of eucommia ulmoides leaves beverage
ZHANG Zhi-jian;LI Xin-sheng;LI Jian-yu

..............page:183-186

Study on the production process of Xinjiang semaiti white apricot pulp beverage
CHEN Wei-dong;LI Lin;LIU Ya

..............page:180-182

Research on mixed logan juice sports drink
XU Yu-juan;ZHANG Hui-na;ZHANG You-sheng;XIAO Geng-sheng;TANG Dao-bang;LI Sheng-feng

..............page:178-180

Research on the new type preservative for chicken product
NONG Shao-zhuang;GENG Yu-qiu;ZHANG Jia-ying;CAO Hui-juan

..............page:173-177

Study on extraction technology of purple corn pigment
XU Ya-min;ZHAO Xiao-yan;MA Yue;MENG Xian-jun;LI Dong-hua

..............page:171-173

Study on the stabilization of red pigment of Prunus triloba Lindl
LIU Yu-xiang;LI Xiang-hua;DU Wei-jun

..............page:167-170

The properities and application of Natamycin and its production and advanced research
YUE Hao-bo;YUE Xi-qing;LI Jing;YU Xiao-lei

..............page:162-166

Study on chlorination of sucrose 6-acetate
LU Zheng-qing

..............page:158-161

Catalytic synthesis of isoamyl laurate
ZHANG Fu-juan;SHENG Shu-ling

..............page:156-157

Study on the preparation of acidproof caramel color
ZHANG Guo-ying;GU Zheng-biao;CHEN Lin

..............page:150-155

Design thinking for deepfry & microwave mix dryness equipment in snack noodles
KONG Ling-hui;KONG Bo

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

Research of a new type of machine of square steamed bun for squeezing
ZHU Ke-qing;LV Shao-fang

..............page:143-145

Heating system of new generation food vacuum freeze drying machine
CHEN Hai-tao;ZHANG Li-sheng;LI Xin-qiu

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

Preparation of the geothermal water be used in vinegar-making
LI Hong-liang;MA Ya-ge

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

ye tan ji jing sheng chan zhong de gong yi kong zhi dui ji jing zhi liang he cheng ben de ying xiang
feng hong wei ; zhang jun

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

The bacteriostatic mechanism of the cactus extracts
HAN Shu-qin;YANG Yang;HUANG Tao;NIE Jing-ran;SHI De-fang

..............page:130-134

Study on free radical scavenging capacity by tartary buckwheat total flavonoids extract
YU Zhi-feng;FU Ying-juan;WANG Min;WANG Jun;ZHENG Hui

..............page:126-129

Antioxidant activity of black bean extracts
WANG Meng;RUAN Mei-juan

..............page:123-125

Antimicrobial effect of the ethanol extract from Myrica rubra fruit
GENG Xiao-ling;ZHANG Bai-xi;XU Li-li;WANG Na;YAO Wei-rong

..............page:120-122,125

Study on extraction of polysaccharide of pleurotus eryngii via microwave-assisted route
DU Min-hua;TIAN Long

..............page:117-119

Study on the method of extracting allicin
ZHANG Min;ZHANG Ren;CAI Yu-ying

..............page:114-116

Spacial distribution patterns of flavonoid material in different species onions
LI Nai-wei;ZHAO Yu-ping;YANG Jian-rong;JIN Hai-zhu

..............page:110-113

Study on the condition of mango polyphenol extraction
ZHOU Li-ming;LI Chun-mei

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

Processing optimization and extraction of Lycium barbarum polysaccharides by cellulase
WANG Yan-yan;CHEN Dong-hai;CHE Lie-quan;WU Guang-xu

..............page:104-106

Study on enzymatic hydrolysis to protein from yellow fin tuna head
HONG Peng-zhi;YANG Ping;ZENG Shao-kui;JI Hong-wu;LIU Shu-cheng;ZHANG Chao-hua

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

Study on microwave-assisted extraction and antioxidation of polysaccharides from Porphyra yezoensis
WU Qiong-ying;DAI Wei

..............page:96-99

Study on the new soft package instant shrimp dried prawns
YANG Liu-ming;LIU Qing-mei;YANG Xing-min;CHEN Shun-sheng

..............page:93-95

Study on removing bacteria from foremilk and condensing by membrane separate technology
HU Li-xin;CUI Zhao-liang;CHENG Xin-hua;WAN Duan-ji

..............page:90-92

Study on the effect of transglutaminase on the comminuted pork
WU Li-gen;WANG An-na

..............page:87-89

Study on browning and color protecting of fast-dissolving instant Chinese chestnut powder
GUAN Wei-ju;WANG Hai-qing;ZHENG Jia-feng;CHEN Zhao;ZHENG Zhi-ming

..............page:83-86

Study on liquefying the chestnut starch with α-amylase
XIE Hua-dong;LIU Lin-wei;CHEN De-jing;BU Li-jun

..............page:80-83

Study on processing conditions of walnut protein enzymatic hydrolysis
YI Jian-hua;ZHU Zhen-bao;DONG Wen-bin

..............page:76-79

Study on ultramicro smashing balsam pear dietary fiber
WU Mao-yu;GE Bang-guo;HE Fa-tao;ZHAO Yan

..............page:72-75

Effects of ultra high pressure on the changes in volatile composition of pineapple
ZONG Wei;LI Chun-yan;ZHANG Wen-ye;ZHANG Jun-song

..............page:67-71

Influence of saccharificaion technology parameters on the content of alcohol during beer brewing using extruded rice
LI Hong-jun;SHEN De-chao

..............page:63-66

Effect of heating treatment on rich viscosity
CHENG Xue-xun;XU Yong-liang;QU Ming-yong;YU Fan-hua;ZHAO Si-ming

..............page:59-62,66

Study on influence factor on acrylamide formation during frying of potato crisps
HE Xiu-Li;TAN Xing-He;WANG Yan;XIONG Xing-yao;WU Wei-guo;ZHANG Yu;ZENG Min;JIANG Min;WANG Juan-hui

..............page:54-58

Formation and redutional measure of acrylamide during cooking
JIANG Yun-sheng;JI You-hua;ZHANG Wen-juan;PAN Ming

..............page:49-53

Study on isomerization of the suspension of β-carotene and glycerol at high temperature
LI Jian-dong;CHEN Zhi-rong;QIU Dan

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

The influence of different mediums on modified research of corn starch by ultra high pressure
YANG Liu-zhi;LIU Yan-qi;LI Chang-wen;ZHOU Jing-qi;JIA Nan;CHEN Peng-fei

..............page:42-44

Compare the property of two different acids act on potassium permanganate oxidized starch
HUANG Zhi-hui;HUANG Li-xin

..............page:38-41

Effect of enzymatic modification of soy protein isolate for improved functionality
XU Hong-hua;LIU Xin

..............page:35-38

Effects of pulsed electric fields on the gene horizontal transfer of Escherichia coli
FENG Jie;LI Lin;SHI Lei

..............page:31-34

Synergistic gelation and rheology of degraded guar with degraded xanthan
GUAN Chen;FANG Bo;HOU Yu-mei;HUANG Chun-lan;ZHU Ye

..............page:26-31

Study on construction of a high-biomass and ergosterol-enriched yeast strain
LIU Bo;XUE Dong-hua;WANG Hong-lei;WANG Xiao-jun

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

Research on sweeteners function in candied succades
ZHANG Yan

..............page:19-21

Application of EAN128 barcode in circulation of edible agricultural product
GAO Xiang

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

Study on the effect factors of bioavailability using in vitro models
REN Da-xi;GUO Ling;HUO Gui-cheng

..............page:12-14

Reviews on research progresses and actual problem on pickles
LI Shu-hua;CHEN Feng-zheng

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

Research advances in polysaccharides from fungus of genus Pleurotus
JIANG Lei;ZHANG Zhao-Hui

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

Research on flavor substances in milk and milk products
HAN Qing-bo;LIU Jing

..............page:1-3