Food Science and Technology 2011 Issue 5 Antioxidant peptides and its research advance

Antioxidant peptides and its research advance
WANG Rui-xue1; SUN Yang2; QIAN Fang1*

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

Preparation and preliminary separation of casein peptide
YU Xiao-pan; ZHAO Xiao-rong; MU Guang-qing*

..............page:29-31,36

quan gu wu shi pin fa zhan guo ji lun tan zai jing long zhong zhao kai

..............page:4

Ultra quick-frozen processing of imitation crabmeat
CUI Jun; WANG Yang-guang; DONG Jie-ying

..............page:147-150

Interactions between lactic acid bacteria and yeasts from koumiss
HE Yin-feng; LIU Min-min; LI Yan-jun; YANG Dong

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

Free radical scavenging activity of Perilla frutescens Britt var. japonica and protective effects on HaCaT keratinocyte
SONG Jia-le

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

Inhibition of postharvest green mold decay and induction of disease resistance by P. membranaefaciens in Chinese bayberry fruit
WANG Kai-tuo1;2; ZHENG Yong-hua2

..............page:64-69

Screening of lactic acid bacteria for bacteriostatic activity and characteristics of antibacterial compounds
YU Na; CHEN Zhong-jun*

..............page:13-17

Extraction of ceramide homolog from konjac
ZHANG Wei-na; DING Ya-ping; MA Bian-li; WANG Zhi-hua; JIN Su-rong*

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

Adsorption of genistein with macroporous adsorption resins
CHEN Qing; XIONG Chun-hua*; YAO Cai-ping; LIN Jia-lian

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

Processing pellets of dehydrated preserved egg by hot-air drying
FAN Jin-song; ZHOU Bin; YANG Ling-xiao; LI Bin*; QIU Si; MA Mei-hu

..............page:108-111,116

Effects of exogenous enzyme on the eating quality of brown rice
LIU Zhi-wei; LIN Bei-bei; LAN Xiao-hua; ZHANG Chen*

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

The application of vacuum cooling on the cooling treatment of cake products
GUAN Xiao; CUI Cheng; LI Bao-guo; LIU Bao-lin

..............page:160-165

The role of high-pressure cooking method in the extraction of corn germ protein
YANG Li; WANG Lian-jie*; ZHENG You-wei

..............page:177-178,182

Extraction of protein from double-low rapeseed by coupling salty solution and membrane separation
YI Jian-hua1; ZHU Zhen-bao1; ZHAO Tian-shu2

..............page:168-172,176

Rheological property and preparation of proso millet starch
ZHOU Rui1; CAO Long-kui1;2; LI Li1

..............page:242-246,250

Optimized technological parameters of the freeze-drying aloe powder
ZHOU Zhi-de1;3; LI Gui-yin1;2*; HUANG Yong1

..............page:99-102

Purification process of D.saponins In dioscorea zingiberensis C.H.Wright by macroporous resin
LUO Cang-xue1; YANG Zhuan-ping1; LI Xiang2

..............page:229-232,236

Optimization extraction technology of organo-silica from equisetum by ultrasonic-assisted extraction
LI Peng-jing1; YANG Yang1; FENG Yu-jin1; YUAN Jing-quan2; MIAO Jian-hua2*

..............page:215-219

Synthesis of long-chian esters of p-hydroxybenzoic acid
HOU Yan-bing; YAN Ri-an*; HUANG Cai-huan; DUAN Han-ying

..............page:238-241

Determination the content of total flavonoids of Chrysanthemum morifolium Ramat by synchronous fluorescence spectrum
SUN Yan-hui; LI Bo; WU Lin-sheng

..............page:283-285,290

Determination of residual vinyl chloride monomer in polyvinyl chloride film by gas chromatograph
WANG Xiang-yang; SHI Qing-hong; JIANG Li-jia

..............page:301-305

Extraction technology of yellow pigment from maize paste
XIE Song-lin

..............page:233-236

Food saccharin sodium spectrophotometry and water titration
XU Jian-fei; PAN Yong-ni

..............page:295-297

The extraction of flavones from wild acanthopanax senticosus harms assisted by surfactant-microwave method
WANG Chun-rong; YAN Xian-zai; ZHA Long-hua

..............page:203-207

The drying dynamics of Chinese cabbage with heated wind
HUANG Wan-na; ZHANG Hong-kang*

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

Determination of trace cerium of grains by Carboxynitroazo
FENG Ai-qing1; HU Qiu-luan2*; WANG Wen-jing2

..............page:298-300

Applying electrolyzed water in sprouts production for controlling microbial contamination
ZHOU Yan-xin1; LIU Hai-jie1; HAO Jian-xiong1;2; LI Li-te1*

..............page:103-107

Changes of fatty acid composition and content in fermented rice bran
WANG Wen-hang; YUAN Xue-jiao; LIU An-jun

..............page:152-155,159

Clarification effects of lycium juice for pectinase and efficient amylase
YANG Xiao-bo; LIU Dun-hua*

..............page:95-98

The optimum assay condition of β-glucosidase activity in Hevea brasiliensis seeds
LI Fei-ran1; LIU Shi-sheng1;2*; WANG Hai-yan3

..............page:264-267

Storage effect of Jinling big jujube fruit during hypobaric storage
PI Yu-zhen; WANG Le-le; WANG Shu-qin

..............page:60-63

Experiment on leafy vegetables refrigerated transport simulation of road
SHEN Jiang; LI Chao; HE Xiao-nan

..............page:70-73,79

Preparation technology of mixed starter cultures about cholesterol-lowering effects
PAN Xu-lin; WEI Chun-hong

..............page:46-49,53

Isolation of microbes and optimization of technical conditions for cod skin fermentation
WANG Dan-dan1; LIANG Li-kun2; DI Wei1; ZHANG Jing-lou1; JIN Hai-zhu1﹡

..............page:37-40

Synthesize technology of polydextrose
ZHANG Ze-sheng; WANG Ke-feng; SUN Ping; LIU Ke-yan

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

Testing results of the determination of copper in drinks analyzed by the robust statistical techniques
TAO Jian; JIANG Yi-li; FENG Bo; BO You-you; FENG Yong

..............page:291-294

Comparison on determination methods for free sulfhydryl groups in wheat flour
LIN Hui-jue; TENG Yue-fei; LIANG Jian-fen﹡

..............page:286-290

2011 nian guo nei shi pin xing ye zhan lan hui hui xun

..............page:312

Processing technology of healthy compound beverage of red Toona Sinensis Roem and green tea
LI Xiang-li; LIU Jing; ZHAO Jun-jie; HUANG Yu-fang; ZHOU Feng; WU Dan-dan

..............page:112-116

The processing jam of the residues of processed rose flowers
LI Ting; LIANG Qi*; JIANG Yu-mei; CHEN Zhi-fa; YE Shu-cai; WU Yue

..............page:135-138

The current foreign methods to adjust food allergens list and its inspiration for China
WEI Xiao-qun1; ZHANG Xiao-li2; ZENG Yin-chu3; SONG Zhi-gang2; JIAO Yang2; XIE Li1*; YI Rong1; XIANG Da-peng1

..............page:306-310

Comparison of native resistant starch of green banana by using different methods
FAN Yuan-yuan1;2; MAO Lian-kai1; XIA Yu1; JIANG Dong-wen1; YANG Gong-ming1*

..............page:256-259

The contemporary status and the developing tendency of soy sauce industry in Zhejiang province
LI Jia1;4; LI Bo2; DANG Ya-li3; YIN Yuan-ming4

..............page:251-254

Optimization of Rhizopus fermentation medium for glucoamylase production by Plackett-Burman and Box-Benhnken Design
WANG Bin-bin; CHE Zhen-ming*

..............page:41-45

cfe2011 mei ti zuo tan hui zai ji ju ban

..............page:130

Inhibitive mechanism of Boschniakia rossica extract on proliferation of lung carcinoma cell
YIN Xue-zhe1; XU Hui-xian1; XU Jun-ping1; JIN Ai-hua2; QUAN Ji-shu2

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

Extraction process of Sophora Alopecuroides gum assisted by ultrasonic
YE Lin; PU Yun-feng; YANG Fei-fei

..............page:220-223

Optimization of extraction conditions of Lactoferrin by response surface methodology
YAN Qing-quan; LIU Hui-ping*; MA Li; XU Yi-wen

..............page:173-176

Optimization of culture medium of mannitol-producing from Mangrove endophytic fungus #3895 by response surface methodology
CHEN Hai-yan1; ZHANG Lei1; ZHANG Huai-quan1; LIN Cui-wu1; SHE Zhi-gang2; LIN Yong-cheng2

..............page:50-53

Study on microwave-assisted extraction of nobiletin and tangeretin from orange peel
LI Cheng-ping1;2; TIAN Hong-mei1; JIN Zai-su1; TANG Lan1; LIANG Zhong-li1; SHAN Wei-guang1*

..............page:224-228

tai lai gong si de pei liao chan pin zai ou zhou shi pin an quan ju zui xin fa bu de guan yu tong yong gong neng xing jian kang sheng ming zhong de dao liao zheng mian ping jia

..............page:90

Extraction total flavonoids from highland barley green
WANG Xiao-lan1;2; CHEN Yuan-tao1;2*; JIANG Shi-xian3; DUAN Li-hao1;2; FAN Yan-qing2; HA Wen-xiu1; CAI Lin-sen1;2

..............page:208-210

Study on immobilization of α-amylase and glucoamylase on montmorillonite
LI Gui-jiang; ZHOU Shi-xue; LV Ying-hai

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

The research of character of tartary buckwheat tea produced by puffing
GONG Li1;2; HU Guang-hua1; MAO Xin2; JIANG Ai-min2*; HUANG Li-hua3 ; YANG Lei2

..............page:117-121

Effects of thermal processing on texture and protein of carp
QI Hai-ping; HU Wen-zhong*; JIANG Ai-li; TIAN Mi-xia

..............page:144-146,150

shi er wu shi qi ying nu li fa zhan quan gu wu shi pin he yan li guo jia fa gai wei chan ye xie diao si fu si chang zai quan gu wu fa zhan guo ji lun tan shang de jiang hua

..............page:311

Effect of quality and tenderization of black pepper steak
LU Yi; XIAO Lan*; HE Jiang-hong; ZHANG Zhen-yu; PAN Tao; JIA Hong-feng

..............page:140-143

Identifying of matter of "four properties" in Chinese herb to meat by Fisher discriminant analysis method
CAO Xiao-wen; YUE Xi-qing*; WU Jun-rui; LI Jian; LIU Shuang

..............page:272-276

ben kan qi shi

..............page:121,126,138,143,165,250,305,310

Change of tea seed components during storage
ZHOU Yue; GUO Hua*; WANG Yan

..............page:74-79

Thermal degradation of mulberry anthocyanins through the coupled oxidation of Vc and Cu~(2+)
LIU Liang1; HE Xiong1; SHI Neng-jin1; CAO Shao-qian2

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

Non-enzymatic browning of honeydew peach juice during thermal treatment
CAO Shao-qian; CHEN Wei; YUAN Yong-jun; QI Xiang-yang

..............page:91-94

sou hu wang qian shou cfe2011

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

Preparation of cross-linked porous broken rice starch
LI Ying; WANG Ze-nan*; LIU Peng; ZHANG Qiu-zi; WU Hong-yin

..............page:247-250

di san jie ying yang jian kang chan ye guo ji bo lan hui yuan man cheng gong

..............page:3

In vitro screening for lactic acid bacteria of cholesterol removal and bile salt hydrolase activity
LIU Jing; WANG Jin; QIN Xue-mei; YANG Li-jie*

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

Screening of a novel microorganism producing thermostable β-galactosidase and its characterization
GAO Zhao-jian; SUN Hui-gang; HOU Jin-hui ; Xuzhou Institute of Technology; Xuzhou 221008)

..............page:23-28

Enumeration of bifidobacterium in dairy product by enzyme-based most probable number method
WANG Li-ping

..............page:260-263

Effects of production technology on physical properties of dietary fiber from lemon peel
LEI Ji; LI Hua-xin; WANG Jing-bo; LIU Qin; HE Cui-rong

..............page:122-126

Culture conditions and separation of exopolysaccharides from Streptococcus thermophilus
CHEN Xiao-xuan1; DONG Cai-xia2; MA Yan1; YU Xiao-pan1; MU Guang-qing1*

..............page:179-182

Research of method for determination of flavonoids in Multiflora
Dilnur Malike; Mikriban Hoja; Salamat Toht

..............page:279-282

The flocculation properties of soluble soybean polysaccharide
ZHONG Bi-jiang; GAO Wen-hong*

..............page:80-82,86

Determination of mineral elements in Liubao tea by flame atomic absorption spectrometry
ZHANG Xue-hong

..............page:277-278,282

On-line determination of white granulated sugar granularity by artificial neural network-near infrared spectroscopy
CHEN Gang1; WANG Yuan-hui2; LI Qing-tao2*; LU Jia-jiong2

..............page:268-271

Screening and identification of anti-Listeria bacteriocin-producing Enterococci
YU Kai-hui; HUO Gui-cheng*

..............page:2-7

Freeze-dried protective agent of L.rhamnosus
XIONG Tao; TIAN Wei; HUANG Yin

..............page:8-12,17

Processing technology of non-fried Brassica chinensis chips
SHANG Yan-yan; TIAN Guo-jun; HUANG Ze-yuan*

..............page:127-130

da li tui jin quan gu wu ying yang jian kang shi pin de fa zhan zhong guo liang you xue hui chang wu fu li shi chang wang rui yuan zai quan gu wu fa zhan guo ji lun tan shang de jiang hua

..............page:5-6

Extraction of flavones from kudzuvine root by microwave and light wave without solvent
PENG You1;2; TANG Ming1; DENG Ze-yuan2; TAO Chun-yuan3

..............page:211-214