Food Science and Technology 2010 Issue 2 Research on the content of the extract cyanidin(Cy)-3-glucoside in black rice by HPLC

Research on the content of the extract cyanidin(Cy)-3-glucoside in black rice by HPLC
XUE Xiao-li

..............page:268-270,274

Optimization of the experimental conditions inhibit microbial in bullacta exarata by response surface methodology
XU Hua-liang

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

Preparation of high protein & peptide milk powder
REN Guo-pu1;YU Bing1; PENG Can2; XIAO Lian-rong2

..............page:67-69,73

Progress in study of Guangdong herbal tea
WANG Ping1;2; XIAO Geng-sheng1; ZHANG You-sheng1; GUO Ming-ming1;2; TAN Weng-le1;2

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

Study on the activity of polysaccharide from infructescence of Platycarya Strobilacea Sieb
CHEN Yi-bin; ZHANG Yi; CHEN Kui

..............page:141-143

qi hua dun tui chu chuang xin ji rou xiang jing wan mei rong he gao xin ke ji yu zi ran feng wei , wei xiao fei zhe dai lai quan xin wei jue ti yan

..............page:22

Analysis of minor elements in xiaomi capsicum frutescensL in Jinping, Yunnan province
WANG Bao-sen1; BAI Hong-li2; GUO Jun-ming2; ZHANG Hong1; LIU Gui-yang1

..............page:280-282

Structural characterization of soy protein-saccharide grafts synthesized by microwave
GUAN Jun-jun1;2; QIU Ai-yong2; LIU Xiao-ya3

..............page:120-126

Research on CO₂ supercritical fluid extraction of essential oil from Allium cepa L. var. agrogatum Don
LIU Chao1; LIU Zhen-yang2

..............page:150-152,159

Selection of optimum extraction technology of γ-Glutamyl peptides from garlic
JI Shu-juan; WANG Dong-mei; BAI Bing

..............page:160-162

Study on the migration of Di(2-ethylhexyl) phthalate in PVC film to food
WANG Xiang-yang; SHI Qing-hong

..............page:250-254

Study on degradation of bagasse lignin by enzyme
TIAN Shi-jie1; WU Wei1; DUN Bao-qing2; LI Gui-ying2; LU Ming2

..............page:10-13,17

Jujube cloudy juice peeled and processing technology
LI Lin; DENG Yan; DAI Shao-juan; CHENG Wei-dong

..............page:91-92,100

Influence of viscosity in processing of yam tuber mucilage
LI Ya-nan; HE Jun-ping; HE Yi; ZHANG Min; CHEN Hui

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

The preparing study of new antioxidant by maillard reaction
ZHANG Yin-liang; XIONG Wei-dong; BAI Ming-xing

..............page:219-222

The investigation of chromium content of food additive gelatin and food added gelatin in the market
LIU Zheng-hao; ZHAO Zhi-lei; XIA Li-ya; PANG Yan-ping

..............page:224-227

Study on synthesis of enzymic compound amino acid zinc
ZHOU Yan-fang; CHEN Xiao

..............page:206-209

Determination of seven trace elements in Yunnan wild lentinus edodes(Berk.) sing by atomic absorption spectrometry
GUO Jun-ming1; BAI Hong-li1; ZHANG Hong2; WANG Bao-sen2; CUI Qian2; LIU Gui-yang2

..............page:228-230

Determination of peanut allergens protein trace in food products by time-resolved fluoroimmunoassay
LIU Zhi-gang1; LI Jia-na1;GU Yao-liang2; XIA Li-xin1; CHEN Jia-jie1

..............page:241-245

Eggshell stiffness measurement based on acoustic resonance analysis
ZHOU Ping; CAI Jian-rong; LIN Hao

..............page:237-240

Effects of microwave on the properties of potato starch
XIE Yan-li; ZHANG Jie; WU Xiao-yun; LEI Ting-ting

..............page:174-176

xiao xin chi duo yi chang ban de gan guang shi wu

..............page:254

shu zi dian du

..............page:2

Research on green asparagus fresh-wetted noodle
WANG Guang-feng

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

New research progress of Gynostemma pentaphyllum and application
ZHOU Jian-hua; ZHANG Xing-ya

..............page:74-77

Study on the solid-state fermentation condition of monascus pigment by monascus
WANG Jin-zi; DONG Wen-bin; TAO Lu; YANG Jin; LI Na

..............page:199-202

Solubilization of β-carotene in oil/water microemulsion
YAN Xiu-hua1; WANG Zheng-wu2; LIU Han-wen1

..............page:40-42,46

Study on preparation and stability of sodium ferrous iron chlorophyllin from garlic leaves
MENG Qing-ting

..............page:271-274

Research of production process for health yoghurt by adding deep sea fish oil
LIU Gui-qin

..............page:84-88

Optimum extraction technology of egg white lysozyme
YOU Qing-hong; YIN Xiu-lian

..............page:259-261,267

Study on silica gel chromatography purification Technology of CoQ₁₀ from the liver of farmed sturgeon
HU Ye-li; SHAO Ping1; CHEN Fei1; YAN Xue1; CHENG Bo2; LV Zhong3; LAN Ze-qiao4

..............page:163-165

Application research of fresh-keeping agent of complex organic acid (OAA-7) on tomato
ZHONG Ye-jun; LIU Cheng-mei; LIU Wei; LIANG Rui-hong; WAN Jie

..............page:32-34,39

Summary of oat β-glucan research
GAO Zhan-ju;ZHONG Xi-e;ZHAN Yao-cai

..............page:144-146

hai yang guang xue shang hai li gong da xue lian he shi yan shi cheng li yi shi zuo guang pu xin ji shu ying yong yan tao hui shun li ju xing

..............page:171

Study on enzymatic hydrolysis fish sauce with salted fish and volatile odor compounds
CHAO Dai-xiu; ZENG Qing-xiao

..............page:262-267

Comparison on dissolution rate of dehy-droandrogrpholide
LIU Kai-yong1; SUN Xiao-fei1; CHEN Shi-jun2; LI Dao-min1; LI Song-biao1; HOU Yu-ze1

..............page:153-156

tou gao yao qiu

..............page:118

In vitro bacteriostasis of extracellular triterpenoids from Ganoderma lucidum
LIU Gao-qiang1; SUN Hong2; ZHANG Chun-lian1

..............page:156-159

Application of weibull model to predict the shelf life of dry salted duck
ZHANG Li-ping1;3; YU Xiao-qin2; TONG Hua-rong3

..............page:111-113

Investigation of material and processing aids in food package
ZHOU Xiang-juan; ZHAO Yu-qi; LI Wei; DONG Wan; XIE Jing-jing; LI Peng

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

Investigation of antioxidant activities and free radical scavenging of cinnamon essential oil
LI Rong1; LU Guan-ru2; JIANG Zi-tao2

..............page:166-171

Preparation of oxidized starch by microwave-liquid phase method and study on its properties
WANG Ya-long; ZHANG Hong-wei

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

Candida utlis growth optimization
HE Dong-dong; ZHANG Kun-sheng

..............page:14-17

Inhibitory effect of tea polyphenols on spoilage organisms and pathogens of meat origin
WANG Wen-juan1; SUN Jing-xin1; LUO Xin2; HUANG Ming3

..............page:102-105

Study on the fresh-keeping of loquat by three kinds of natural coating fluid
ZHANG Chun-ping; XU Li

..............page:35-39

Study on the high concentration ethanol fermentation of potato
GAO Yan1;2; TAN Xing-he2; ZHOU Hong-li1;2; XIONG Xing-yao1; SU Xiao-jun1; WANG Yi-ming3; XIAO Sen-wen3

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

Effects of microwave on nutrients quality of postharvest olive fruits
CHEN Wei-hui1;2; ZHANG Ding-na1

..............page:29-31

Study on the volatile compounds of Cantonese moon cake
XU Peng-li; GUO Si-yuan

..............page:96-100

Sugar-free silkworm chrysalis protein pumpkin moon cake manufacture research
LUO Fu-ying

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

Isolating and identifying of a bacterium highly producing alkaline polygalacturonase
LI Zu-ming1;2;3; ZHANG Hong-xun2; XUE Wen-tong3; ZHANG Bao-guo2; LI Hong-yu4; ZHANG Xiao-lan5

..............page:6-9,66

The technique research on the composite vegetable drink of celery and bitter gourd
YU Sen-yan; KE Wen-yong; MU Ru-bao

..............page:88-90

Determination of sulfonamide residues in dried milk using solid phase extraction and HPLC
CUI Xiao-jun; WU Xiao-ying; XU Li-heng; XIE Zheng-wen

..............page:235-237

sai mo fei shi er ke ji qian yue shou gou shou chi shi fen guang ji ling yu de ling xian chuang xin qi ye ahura scientific

..............page:128

Determination of trace elements in different parts of Smallanthus Sonchifolius by atomic absorption spectrometry
ZHANG Hong1; BAI Hong-li2; WANG Bao-sen1; GUO Jun-ming2; CHU Hai-zhou1; ZHOU Wen-bin1

..............page:275-276,279

Study on antioxidant mechanism of L-malate
WU Jun-lin; WU Qing-ping; ZHANG Ju-mei

..............page:194-198

Antioxidant activity of cottonseed protein hydrolysates prepared by different proteases
GAO Dan-dan; LI Hai-xing; CHANG Tong; CAO Yu-sheng

..............page:18-22

The relationship between the contents of the polyphenol and the activity of the related enzymes in Chinese Toons during storage
YANG Ying; XING Zhi-en; WANG Jun; DAI Yun-qing; CHEN Min

..............page:24-28

Optimization condition for enzymatic extraction of tea polysaccharide and its effect on glucokinase activity
LIU Yu-ling; YAO Kai; JIA Dong-ying; ZHENG Yue

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

Reserch on the effects of lactic acid bacteria to nitrite
ZHOU Jun-liang1; YU Lu2

..............page:52-55

The third part inspection and improving food safety regulatory system in China
ZHOU Qing-jie; XU Fei-fei

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

ba cheng zhi chang ren hu lue wu can jian kang

..............page:100

Study on the nutrient and flavor of Datong yak meat
LUO Yi-hao1; LIU Shu-jie2

..............page:106-110,113

Studies on precessing technology of papaya and jujube compound beverage
LI Hui-yun1; ZHAI Wen-jun2; WANG Han-ping1

..............page:81-83

Preparation research of curcumin liposome
WANG Lan; GE Xue-mei

..............page:203-205,209

Study on antioxidant activities of three types of Chinese herbal medicines polysaccharides
XUE Fu-ling; LIN Zhi-duo; HAN Ming; WU Dong-qing

..............page:138-140,143

Processing technology and the factors influencing the quality of dry-cured ham
LI Xiang; WANG Zhi-jun; YU Hai

..............page:114-117

Optimization of technology for alisma oriental(sam)juzep. resistant starch making
WU Zhong1;LIU Xiao-ling2;WANG Gang1

..............page:187-190

Study on conditions of extractive microbial transformation to produce L-phenylacetylcarbinol in micelle aqueous solution
XUN Ying-ying1;2; YANG Ru-de1; QI Han-shi2; WANG Zhi-long2

..............page:2-5

Effects of cellulase loading and substrate concentration on the enzymatic hydrolysis of corn stover
HE Xun1; MIAO Ye-lian1; CHEN Jie-yu2; JIANG Xue-jian1; XU Zi-dong1; OUYANG Ping-kai1

..............page:47-51,55

Study on the nutritional components and the anti-fatigue efects of hydrolysates of ostrea rivularis meat
JI Hong-wu; MIAO Jian-yin; SHAO Hai-yan; ZHANG Chao-hua

..............page:70-73

Study on the synthesis and anti-microbial activity of α-bromo dimethyl fumarate
HUANG Yan-xian; ZENG Xia; HUANG Min; ZHOU Ru-jin

..............page:213-218

Synthesis of n-butyl acetate catalyzed by nano-inorganic oxide
LAI Wen-zhong; LIN Yan; XIAO Wang-chuan

..............page:210-212,218

2009 shi pin zhan hui da pan dian di wu jie zhong guo shi pin zhan hui top20 qiang ping xuan huo dong yu 2009 nian 12 yue 15 ri zheng shi qi dong

..............page:283

Studies on process of extracting lutein from marigold by ultrasonic wave
NIE Xu-yuan; YU Shao-hua; REN Hua; CHENG Wei-dong

..............page:147-149

Identification of shrimp freshness by electronic nose
CHAI Chun-xiang; LING Yue

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

The effect of repeated freeze-thaw treatments on microstructure and physicochemical properties of various starch gels
WANG Lan; CHENG Wei; QIAO Yu; LIAO Li; YU Wei; DU Xin; WANG Shao-hua

..............page:177-182

Study on pepper oleoresin ultrasonic assisted extraction from pepper
LI Ping-fan1; NIE Qing-yu2; CHEN-Lu1; LIN Yi-jie1; LI Jin-he1; WANG Yao-sun1; YE Qing-na1; WEI Chu-xu1

..............page:60-62

An analytical method of ponceau in foodstuffs by HPCE
YAN Zheng1; ZHANG Zhi-hui1; YU Chen1; CAI Li-peng1; WANG Ji-kun2

..............page:277-279

Preparation of amorphous octenyl succinic anhydride modified corn starch
LU Hai-feng; ZHANG Ben-shan

..............page:191-193,198

guan yu xiao ling shi de wu dian wu qu

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

Research on preparation and structural modification of sulfation pachymaran (SP) from fermentation Broth
LIN Biao-sheng1;2; LUO Mao-chun1;2

..............page:130-133,137