Food Science and Technology 2013 Issue 2 Analysis of volatile organic compounds in food packing material by head-space gas chromatography

Analysis of volatile organic compounds in food packing material by head-space gas chromatography
FANG Yi;ZHOU Yong;HUANG Li;ZHANG Wei-ying;JIANG Ling-bo

..............page:291-295

Cold storage technology and quality changes of Lotus sprout coating with chitosan
LI Shan 1;ZHU Yi 1;FU Da-qi 1;ZHU Ben-zhong 1;ZUO Jin-hua 2;LUO Yun-bo 1*

..............page:14-17,21

Preparation and identification of monoclonal antibodies against multiresidue of Clenbuterol and Salbutamol(two-in-one)
LING Li 1;GAO Dong-wei 1;WAN Yu-ping 2;FENG Jing 2;XU Ru-su 3;LIU Zhong-yong 4*

..............page:304-306,310

Preparation and storage stability on solid tannase produced by Aspergillus niger
XIAO An-feng 1;2;3;WANG Fang 1;NI Hui 1;2;3;CAI Hui-nong 1;2;3*;Fujian Province;Xiamen 361021;3.Food Bio-engineering Research Center of Xiamen;Xiamen 361021)

..............page:237-241

Changes of nutrient content in sweet potato concentrate juice process
LUO Cang-xue;XIAO Qiong;HAN Ying

..............page:52-54,59

Effects on the antibacterial activity of preparation technology for complexes of Zn²⁺ and peptides from silver carp（Hypophthalmichthys molitrix） proteins
JIANG Liang-ping;LI Bo *.LUO Yong-kang;XIE Ning-ning

..............page:125-130

Comparison in polysaccharides contents of different varieties and growing times of corn silks
ZHU Yu 1;YAO Ying-zheng 1;DONG Ling 1;HE Wen-zhu 2;LI Pu 1;LI Juan 1;LI Jian 1

..............page:183-187

shi pin ke ji za zhi she zhao pin qi shi

..............page:315

Preparation of function carrot beverage with photosynthetic bacteria
XU Le-le 1;WANG Yuan-yuan 1;LIU Chun-e 1;LI Yong-qin 1*;Kevin David Penkava 2;ZHUANG Ru-hao 1;LI Ze-yu 1;WANG Xue-chao 1

..............page:86-90,94

Preparation of collagen instant tea
YANG Hua;LUO Wan-qin;GUO Shuang;WEN Lan;HOU Cong;SHU Zi-bin

..............page:98-101

Determination of glucose in soy sauce by portable blood glucose meter
TAN Ying-fei;CAI Meng-shan;LIU Ting-ting;WANG Wei-qun;FENG Qiu-juan;LI Jiang-bin *

..............page:278-279,284

Characterization of the antioxidation activity of yoghourt by reductive ability
HE Shu-mei 1;JIA Mi-ying 2

..............page:39-41

Several vegetables juice affect the growth of Lactobacillus acidophilus HS111 strains
WEI Shu-zhen;WU Rong-rong;LI Hui

..............page:10-12

Preparation on the healthy and safety cake
AN Guo-min;SUN Xi-long;WANG Wan-lin

..............page:145-147

Extraction condition of cordycepin in Paecilomyces cicadae
LI Rui-xue 1;WANG Tai-chu 1;HU Fei 2;JIA Hong-ying 1;WANG Wei 1;FAN Mei-zhen 3*

..............page:218-221

Purification and hepatoprotective effect of Momordica polysaccharides
ZHOU Rui;TU Nian-ying;CONG Mi;KAN Guo-shi;REN Da-ming;CHEN Hong-man *

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

Evaluation techniques of detecting Chloramphenicol by ELISA
HE Tian-tian 1;2;XUE Qiang 2;DUAN Qian 1;ZOU Ming-qiang 2*;ZHANG Ran 2;XIAO Lin 2;SUN Fang-fang 2

..............page:311-314

Effect on anti-fatigue of peripheral muscle by the pigskin gelatin peptides
ZHANG Xiao-qiang 1;2;DONG Wen-bin 2*

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

Production and quality evaluation of jujube and hawthorn sweetend roll and fruit cake
YUAN Ya-na 1;ZHANG Ping-ping 2;3*;QIN Rui 2;WU Hai-qing 2;ZHOU Yi-bin 1

..............page:107-111

Comparative analysis of nutrition constituents between Trigonella.foenum-graecum L.and Glycine max
LI Hui;NI Zhi-qiang;FENG Tao;YU Wei-wei;PENG Li-xin *

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

Extraction of total flavonoids from Portulaca oleracea L.and antioxidant activity of Purslane concentrated juice
XIE Xiao-feng 1;TONG Lian-hua 1;TONG De-sheng 1;LIU Lu-ping 2;JING Si-qun 2*

..............page:192-197

tou gao yao qiu

..............page:222

Correlation of bovine milk somatic cell counts and milk stability
BAO Zhi-hua;GUO Qi-hui

..............page:36-38

Brown granulated sugar clarification decoloring based on chitosan and magnesium hydroxide
LI Li-jun;LI Qing-song;KONG Hong-xing;LI Wei;LI Yan-qing

..............page:65-69

Determination of trace elements in tropical fruit by inductively coupled plasma mass spectrometry with octopole reaction system
FU Liang

..............page:274-277

Effect of antistalingagent treatments on storage effectiveness and enzyme activity of blueberry
WU Xin 1;XU Li 1*;LI Li-li 1;SUN Li-wen 1;FANG Pin-wu 2

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

Development of mulberry tea juice drink mixture fermented by lactobacillus
XU An-shu 1;HE Jun 2

..............page:101-106

The fast identification of illegal cooking oil and frying oil by the emulsification-microscopy method
LI Wei-si 1;SHANG Yin-zhu 2

..............page:288-291

Comparative analysis of quality evaluation for wheat and buckwheat spaghetti
ZHAI Xiao-tong

..............page:141-144

Optimization of degradation condition for gibberellic acid by Enterococcus mundtii
WU Shuang 1;TANG Jie 1;CHI Yuan-long 1;JIA Dong-ying 1;HUANG Hao 2;YAO Kai 1*

..............page:2-5,12

Extraction and antioxidative in vitro of polysaccharide from Dendrocalamus giganteus leaves(PDL)
GUO Lei;LUO Yuan-jun;HU Shi;YANG Sheng-qiang;YANG Yang

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

Method for proteinase K activity detection
LIN Lin;LI Xi;PAN Lan-fang;ZHANG Yu;LAN Quan-xue;YANG Guo-wu *

..............page:266-271

Fast identification on the main nutritional characteristics of food legumes with infrared soectroscopy
ZHANG Qian-zhi

..............page:285-287,295

Immunosensor for Enterobacter sakazakii based on electrochemically reduced graphene oxide
HU Xue;DOU Wen-chao;ZHAO Guang-ying *

..............page:296-300

Functional properties of soy protein isolate modified by microbial transglutaminase
ZHANG Hai-jun;CHENG Zhong-yi;JIA Dong-ying *;YAO Kai

..............page:233-236,241

Optimization of the technology condition of ultra-high pressure on extraction polysaccharides from Coreopsis basalis
JING Si-qun 1;2;ZHANG Xiao-ming 1*

..............page:168-172

Detection of biotin ininfant formula milk powder by microplate kit
ZHANG Wang;ZOU Zhi-fei;YUAN Mu-yun;YANG Jing

..............page:271-273

Physico-chemical properties of the non-starch polysaccharide prepared from tea with different treatments
CHEN Ping;ZHANG Yong-jun *;ZHU Li-yun;JIN Hui;LI Jia

..............page:46-49

Production technology of health jelly with papaya
ZHAO Mei

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

Extraction of gelatin from tilapia scale and bioactivity of fish-scale collagen peptide
LU Hang;HU Jian-en *;ZHANG Li;LIU Peng-yu;ZHU Yao

..............page:75-79

Optimization on fermentation conditions for pigment of Leccinum extremiorientale by response surface methodology
FANG Qiong;LIU Chao-gui *;CHEN Ren-yu

..............page:6-10

Optimal preparation of Ginseng Astragalus health drink by central composite design-response surface methodology
CHEN Wei-wei;HE Wei-ling;LI Hai-tao;LIANG Dan;YI Wei

..............page:95-97

Determination of four artificial sweetener in sugar-free dairy product by high performance liquid chromatography
ZHAO Zhi-lei;XIE Fei;JIA Ke-jun;ZHANG Yu

..............page:301-303

Antibacterial effect of extracts of Scirpus tabernaemontani
FAN Zheng 1;SUN Pei-long 1;MA Xin 1;LI Dan-qing 2

..............page:214-217

Extraction of sweet potato polysaccharides by slowly freezing cooperative with the micro wave and hot water immersion process
LI Chao-zhu;LI Hui;CHEN Yan-hui *;HUANG Sheng-jia

..............page:187-191

Interaction of flavonoids mixtures on antioxidant activities in vitro
TANG Xiao 1;JIAO Ze-wu 1;GONG Shu-zhen 1;LIANG Chun 1;FANG Zhen-fei 1;GUAN Ya-fan 1;QIU Dan 2

..............page:198-206

Preparation of gardenia blue pigment by geniposide hydrolyzing with co-immobilized enzyme
TANG Bo-chen 1;LIANG Hua-zheng 1*;HE Yu-lan 2;ZENG Yan-wen 1

..............page:229-233

Antioxidant activity and growth inhibition for HepG2 cells of Chinese quince seed
WANG Meng-qian;CAI Sheng-bao;JI Bao-ping

..............page:207-210,217

Composition and structure of protein for pork,beef,lamb,chicken and duck by inverter and traditional microwave processing
LIU Zhong-dong;LIU Ying-jiu;ZHUANG Hong;LI Yan;LI Ben-jun;LI Xiao-yun;WEN Chun-xi 1;ZHANG Meng 1

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

Optimization of extraction condition on pork protein
TAN Xiu-shan 1;ZHAO Xing 2;HUANG Xian-qing 3*

..............page:116-119

ben kan qi shi

..............page:38

Preparation of phycocyanin microcapsules by the air suspension
LV Xiao-ling;XU Lei-ran;CHEN Zheng-han;ZHU Jie-mei

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

Comparison of DNA extraction method for fruit and vegetable juices
REN Jun-an 1;2;3;WANG Guo-lan 2;3;CHENG Xi 2;3;LUO Chang 2;3;ZHANG Xiu-hai 2;3*;REN Jian-wu 1*

..............page:42-45

Antioxidation on peanut oil by extraction from Rheum palmatum L and Syzygiun aromaticum
ZHOU Bin;YANG Wen-bin;ZENG Bai-quan *

..............page:211-213,217

Preparation of black rice and blueberry vinegar beverage by Multi-strain immobilized fermentation
CHEN Ming-ming;YIN Dan-ting;DING Jian;LI Ai-li *

..............page:245-248

Comparison of the fatty acid in Northeast soya bean and black soya bean
ZHAO Li-juan

..............page:155-158

Influence of metal ion on gel properties of egg white
YE Yang;WANG Yang

..............page:242-244,248

Determination of ethyl carbamate in baking foods by matrix solid phase dispersion and gas chromatography tandem mass spectrometry
ZHOU Yong 1;QI Yan 1;ZHU Wen-liang 1;YANG Xiao-yun 2*

..............page:307-310

Optimization of modification for apple dietary fiber using cellulose by response surface methodology
WEI Jue 1;WAN Ping 1;HUANG Wei 1;GUO Yu-rong 2

..............page:60-64

The release of fluorine into Jinwei Fu-brick tea liquor during infusion
HUANG Ya-ya

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

Comprehensive utilization technology of white rice bran
YU Qiu-sheng;LI Zi-ting;WANG Hua-chuan;FENG Wei;ZHANG Guo-nong;CHEN Zheng-xing

..............page:159-162,166

Preparation and physicochemical properties of dietary fiber in flat almond skin
HE Yu-tang;GAO Hong-ni;XIE Yu-mei;Gao Xin;LI Jian-rong *

..............page:69-74

Instant property of prepared kiwi fruit powder
XU Mu-dan;SHI Fang *

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

Storage quality of Trichiurus lepturus by FTIR spectroscopy
MENG Zhi-juan 1;ZHOU Yu-fang 2;YANG Hui-cheng 2;LIAO Miao-fei 2;ZHENG Bin 2*

..............page:280-284

Effects of ascorbic acid and chitosan treatments on physiological changes of fresh-cut carambola during storage
REN Wen-bin;LI Li-si

..............page:32-35

Quality analysis and evaluation of paddy and bran in different conditions
LI Bang-yin;DING Zhu-hong *;WANG Xue-ya;LI Wen-xin;XIAO Bei

..............page:136-140

Binding characteristics of chitosan and povidone cross-linked hydrogel with fat
LI Ruo-hui;SU Dan;YU Hong-yan;YUAN Zhi-kui

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

Preparation and stability of proanthocyanidin liposomes by thin film-extrusion method
DING Bao-miao

..............page:252-255

Preliminary pilot-scale study of porosity starch produced by ultrasonic-assisted ezyme hydrolysis method
ZHANG Hong-wei;WANG Qin;CUI Su-ping

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

Mildewproof and preservation of organically-grown red globe table grapes under the atmosphere of high CO₂
LIU Lu 1;LI Xi-hong 1;SHAO Zhong-xiao 2;LIU Hai-dong 2

..............page:22-25

Acetylating modification to rice residue protein by response surface analysis
LIU Liu;YUAN Jiang-lan *;JIN Yan;DENG Chuan;WU Zheng-qi;LAN Ying

..............page:55-59

Application of complex soymilk preservative on soya-bean milk
FU Cheng-rong;JIN Hai-yan *;HE Song;LI Hong-liang;YANG Yan-ping

..............page:256-259,263

Extraction on the sea buckthorn seed oil by water extraction process
MENG Shao-hua;GONG Zhao-bin;GU Wen-qing;YUAN Huai-bo *

..............page:163-166

Sorption equilibrium moisture and isosteric heat of peanut
HE Jing-liu 1;2;QIN Wen 2;WANG Feng-jun 3;LI Xing-jun 1*

..............page:148-154,158

Effects of the packing treatments on storage life and quality of Myrica rubra
SUN Ming-dan 1;LI Hao-qi 1;WANG Wei-feng 1;LI Dao-kun 2;SUN Zhi-dong 3;LI Gong-guo 1*

..............page:18-21

The effect of frozen storage time on functional features of ground pork
HUANG Xing-jian 1;YAN Bing 1;HUANG Si 1;ZHAO Xiao-guo 1;LIU Yun-xuan 1;BI Ding-ren 2;PAN Si-yi 1*

..............page:119-124

zhong yao sheng ming

..............page:31