Food Science and Technology 2008 Issue 6 Development of Pectin methylesterase inhibitor

Development of Pectin methylesterase inhibitor
MEI Xiao-hong;CHEN Yan-hui;GAO Hong-yan;LIU Fen-yun;LUO Yun-bo

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

Application study of pectinase in the production of eucommia ulmoides oliv tea beverage
LUO Lei;BAI Xi-ting;LI Hui;SUN Heng-jiao

..............page:69-71

Study on comprehensive extraction of pharmaceutical compositions from spirulina
WEN Yan-mei;FENG Ya-fei;BU Yin-li

..............page:168-170

Research on ultrasonic acid extraction and properties of sulfated polysaccharides from gracilaria tenuistipitata
HAO Xiao-min;LIN Hai-sheng;XU Jin-tao;HE Hui;GU Chang-sheng;SONG Wen-dong

..............page:171-174

Issue and countermeasures on the quality and safety of aquatic product
LE Jian-sheng

..............page:175-178

The use of an electronic nose to differentiate raw milk
GUO Qi-hui;BAI Xue;KANG Xiao-hong

..............page:179-181

Advances on detection technique of microorganisms in milk
LI Fei;DONG Wen-bin;GAO Jie;ZHANG Jian-hua

..............page:181-183

Vc detection in infant milk powder by HPLC
YAN Long-bao;LIU Yan-qin;WANG Hao;YANG Hong-mei;LIU Xiao-li

..............page:184-185

Study on milk tea of walnut and peanut
LIU Li-bo;HUO Gui-cheng

..............page:72-74

Experimental research on drying ginger by microwave-light wave combined technology
TAN Rong;PENG Zeng-hua;HE Ming-yi;ZHAO Xiao-jun;WANG Sheng-min

..............page:75-78

Experimental study on the drying technique of Flos Lonicerae
JI Yong-qi;ZHU Wen-xue

..............page:79-82

Study on flavor components of tea by supercritical fluid extraction
YANG Jing

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

Preliminary study of transglutaminase improve the texture of processing beef product
DUAN Mao-hua;CHENG Chuan-bo;XING Zi-xin;ZHU Qiu-jin

..............page:86-89

The changes of the main nutritional components of Paphia undulata during keeping alive at low temperature
WANG Xue-juan;QIN Xiao-ming;LIN Hua-juan;LAI Bo;ZHANG Chao-hua

..............page:90-93

Study on active peptides preparation by immobilized trypsin
LIU Dan-song;YAO Xiao-ling;HUANG Ren-fu

..............page:93-96

Study on processing of ultramicro-Ulva conglobata Kiellm shell powder soft sweets
FANG Xu-bo;CHEN Xiao-e;YU Hui;ZHONG Qiu-qin

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

The inhibition of hexahydrocolupulone on food spoilage microbes
XIAO Xiao-nian;MA Yong-hua;WU Xiao-kun;YI Xing

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

Effects of oil carbonyl value on formation of acrylamide
SHI Jian-jun;OU Shi-yi;HUANG Cai-huan

..............page:103-105

Research on one step fermentation of L-malic acid
TIAN San-de;WU Yan-na;XIE Shang-yun;YANG Jun

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

Optimization of processing parameters for purification of L-lactic acid by molecular evaporator using response surface methodology
HAN Yu-jie;CHEN Ye;KONG Qi;XU Zong;XIE Ying-gen

..............page:109-112

Study on xylitol crystallizing from low purity xylitol motherliquid
JIN Guan-xian;LIANG Guang-chuan;WANG Na;GAN Jing;SHEN Cai-ping

..............page:113-114

Study on the decolorization of polysaccharides from Litchi fruit with active carbon
KONG Fan-li;ZHANG Ming-wei;YU Shu-juan;CHI Jian-wei;TANG Xiao-jun;WEI Zhen-cheng

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

Study on the feasibility of rice noodles nutrition intensify
MA Qian;TENG Jian-wen;LAN Xiao-guang

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

Study on ultramicrosome green tea powder noodle
YU Ke-xue;SUN Jian-xia;BAI Wei-bin;LI Yun-xiang;YUE Feng-li;ZHANG Bing-wen;HAO Zheng-hong;JIANG Gui-chuan

..............page:121-123

Research on kelp fresh-wetted noodle through adding germanium
WANG Guang-feng

..............page:124-125

Study on the effect of phospholipids amulsified oil on noodles quality
MO Song-cheng;CHEN Jie;WANG Chun;TENG Jia-you

..............page:126-128

Technical study of the making of red pepper sauce with dry pepper
HU Xiao-hua;SUN Lin-jie;WANG Yu-ping;LI You-guang

..............page:129-130

Study on preparation of Oligo-chitosan Cr(Ⅲ) cooperation thing
XU Mu-dan;WANG Ya-juan;WANG Xiao-yan;WU Ting

..............page:131-134

Study on preparation of MOS-Fe
MAO Gen-nian;TANG Mu-hong;LING Wei-xiao;XU Mu-dan

..............page:134-137

In vitro antioxidant activity of highly purified oligopeptides from soybean and peanut
LI Dan;LI Xiao-lei;TAN Ke;LI Rong-he

..............page:138-141

Study on the characterisation of β-glucosidase in the lotus seed
ZHANG Liang;WANG Qing-zhang;LI Yang;HUANG Li-gang;LI Hui-na

..............page:142-146

Study on the adsorption of procyanidins from grape wine's sedimentation by three macroporous absorbent resins
WANG Wen-ya;LI Jun;YUE Hai-yan;GAO Hai-sheng

..............page:146-149

Study on technique of pre-treatment and extracting pectin from orange hull
LIU Ling;YE Bo;JIN Ying-nan

..............page:150-152

Study on extraction of anthoxanthin from ginkgo biloba leaf by ultrasonic and microwave
LI Ying;ZHOU Jian-zhong;WANG Gong;HUANG Zi-su;WANG Ying;SHAN Cheng-jun

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

Study on the new type microwave puffing banana crisp
ZHAO Jing;LIU Xue-wen;WANG Wen-xian

..............page:56-58

Development of a new beverage of apple milk beer
LI Ning;WANG Xue-jing;XU Li-qiang;ZHANG Hui-yan

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

Study on the effect of the quality of Hami-melon juice by heat-treatment
CHEN Ji-luan;SONG Li-jun;ZHANG He-ping;ZHANG Jing;XIAO Jian;JIANG Ying

..............page:50-52

Study on oil's quality change in deep-frying process and its effects on the shelf life of fried noodle
HE Hong-wei;CHEN Jie;WANG Chun;LI Hua-wei

..............page:47-49

Study on non-sucrose corn cake
AN Guo-min;HOU Zhan-zhong;YANG Xiao-min

..............page:44-46

Study on the processes of the separation of protease and mogroside from Siraitia grosvenorii by membrance
SU Xiao-jian;HUANG Li-jie;HUANG Ze-jing;HE Xing-cun

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

Optimization of water extracting conditions for polyphenolics in Cinnamon
PING Hua;ZHANG Gui-jun;LI Yun-fu;WANG Ji-hua;REN Gui-xing

..............page:158-159,178

Optimization of ultrasonic extraction of PCBs in fish via response surface methodology
ZHAO Cai;XING Wei-qin;CHEN Ding-gang;LU Kui

..............page:160-163

Study on anti-oxidative peptides from the hydrolysate of scallop apron
KONG Fan-dong;YANG Zhe;ZU Guo-ren;SUN Hao;WANG Ying

..............page:164-167

Factors influencing pectin alkaline de-esterification
LIU Gang;LEI Ji;ZHANG Qing-kun;DONG Guang-you;WANG Xin;ZHOU Cheng-chan

..............page:61-64

Determination of sugar content of citrus fruit based on computer vision
CAO Le-ping;HUANG Zhong-pei;LIN Ji-yuan

..............page:186-188

Characteristics and inhibition of polyphenol oxidase from pleurotus citrinopileatus
ZHU Feng-mei;DU Bin;LI Jun;GAO Hai-sheng;CAO Rui

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

Screening the key factors affecting the pinoresinol diglucoside production during the liquid cultivation of Phoma sp. by using Plackett-Burman
WANG Wei;SHI Jun-ling;YANG Bao-wei

..............page:16-19

Compare effect of two natural organic compounds and three metal ions on the activities of neutral proteinase
WU Jing-ping

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

Screening of cholesterol-degrading lactic acid bacteria
YAO Jing-hua;XIAO Lei;SU Xian-zhong;BU Qian-fang

..............page:9-12

Optimization of xylanase production by Gonytrichum macrocladium S0011 in liquid state fermentation
LI Xiu-ting;SONG Wei;MA Jia-jin;LV Yue-gang

..............page:6-8

Research on the shrinkage mensuration of bighead carp in the microwave process
PEI Zhi-sheng;LONG Ying-jun;DUAN Zhen-hua

..............page:189-192

Detection of L-Aspartic acid in fermentation liquid by HPLC-ELSD
ZHENG Wei-gang;CAI Heng;WAN Hong-gei;WANG Tao;JIA Wei

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

Determination of phloridzin in Malus hupehensis
FANG Rong;YANG Xi;LI Li;XIANG Jiang-tao;WANG Yun-zhi

..............page:195-196

Determination on polysaccharides from Ginkgo Biloba Sarcotesta by phenol-sulfuric acid method
MAO Guang-hua;WU Xiang-yang;YANG Liu-qing;ZHAO Jiang-li

..............page:197-199,217

The application of biosensor in food analysis
ZHANG Huan-xin;XU Chun-zhong

..............page:200-203

Determination of metanil yellow in food by high performance liquid chromatography with solid phase extraction
ZHAO Zhi-lei;WU Guang-chen;LI Xiao-ting;PANG Yan-ping

..............page:204-206

Rapid detection method of SAL in animal muscle
ZHU Lei;YIN Hong-na;CHEN Jin-hui

..............page:206-208

Study on the preconcentration of polycyclic aromatic hydrocarbons in edible oil with cloud point extraction
XIA Hong

..............page:209-212

Determination of polycyclic aromatic hydrocarbons in meat fluff and dried fish by GC/MS
ZHANG Ru-ping;GUO Ping;LI Jin-hui

..............page:213-217

Pesticide residue analysis in vegetables in Mianyang eco-base
WEI Ming;LIAO Cheng-hua

..............page:218-220

2008, shi jie bei kao ye de zhong guo nian di shi yi jie zhong guo guo ji bei kao zhan

..............page:前插1

2008 nian shi pin ke ji zheng gao qi shi

..............page:前插2

Development and prospect of concentration cider
LI Guan-hao;CUI Tai-hua;HAN Mei-lan;WANG Xu;QUAN Wu-rong

..............page:59-60

Study on modification of soy protein isolate hot-pressed
WANG Yan;CHEN Fu-sheng

..............page:23-25

Biopreservation study of rice
LUO Xiao-hu;BAO Qing-bin;XU Lin;WAN Hong-mei

..............page:221-223

Effects on fermentation yields of Leuconostoc mesenteroides by preservation methods and times
SUN Zhi-min;WANG Jie;ZENG Yang;JI Bin;ZHANG Jun;QI Hong-shan;ZHOU Jian-ping

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

Physio-biochemical changes of fresh-cut pear treated with different concentrations of calcium lactate
TIAN Mi-xia;HU Wen-zhong;ZHU Bei-wei;JIANG Ai-li;PANG Kun

..............page:226-230

Relativity of postharvest physiological indexes changes and the disease incidence rate of different regions' red globe grape
AN Hong-mei;CUI Yuan-qing;GUAN Wen-qiang;LIU Xing-hua;YAN Rui-xiang;YU Li

..............page:231-235

The effect of natural antioxidants to protect the colour stabilisation of pork packaged in modified atmosphere packaging containing O2
FU Li;KONG Bao-hua;MA Wei

..............page:235-240

Study on microbial contaminant in the supply chain of chilled pork
ZHANG Shu-nan;PAN Jia-rong

..............page:241-242,256

Physiological functions and current research progress of dietary fiber
HAN Jun-juan;MU Tai-hua;ZHANG Bai-lin

..............page:243-245

Effects of pumpkin polysaccharides on blood glucose and lipids in diabetic model rats by alloxan
CHANG Hui-ping;TAO Ling-xia;XIA Tie-qi

..............page:246-249

A priliminary study of nattokinase thrombolysis effect in vitro
ZHOU Fu-zhong;JIA Yun-li;CHEN Guo-can;LIU An-bang;NING Meng

..............page:249-253

Experimental study of aloe powder as anti-fatigue effect
NING Hong-zhen;TANG Yong-mei;LIU Ying-li;LI Qing-zhao;Liu Hui

..............page:254-256

Food Info1

..............page:15,22,36,39,58,74,82,89,99,105,120,128,137

Food Info2

..............page:141,157,167,170,174,178,183,217,220,230,245,256

Effects of diacetyl tartaric acid ester of monoglycerides on the Chinese steamed bread quality
BI Ying;CHEN Zhuo;FENG Yun-zi;ZHANG Xiu-jing;LI Zai-gui

..............page:40-43

Study on fermentation process of sweeten glutinous rice wine and changes regularity of components during fermentation
TIAN Ya-hong;WANG Wei-jie;JIA Chang-hong;LIU Hui

..............page:37-39

Study on dry preparation oxidized starch with mechanical activated cassava starch
TAN Yi-qiu;HUANG Zu-qiang;WANG Mao-lin;NONG Ke-liang;ZHAO Han-min;TONG Zhang-fa

..............page:32-36

Antifreeze protein: New food raw material
SUN Lin-jie;LI Su-li;MA Ji;LI You-guang;ZHANG Fu-chun

..............page:29-32

Study on improving the DH value of rice protein solution with twice enzymolysis method
LIU Hong-fu;DONG Bei-lei;LU Xiao-bin;CAO Feng

..............page:26-28

chi xu zeng qiang pin zhi ying yang bao chi he xie jian kang fa zhan ( shang pian )
wang zuo

..............page:1-5