Food Science and Technology 2013 Issue 4 Prepartion of rose and tamarindus juice compound beverage

Prepartion of rose and tamarindus juice compound beverage
ZHANG Zhi-hong;CHENG Chun-sheng;QIN Yu-yue*;ZHAO Tian-rui;FAN Jian

..............page:89-92

Physicochemical properties of RS₃ prepared from rice starch
YU Shi-feng;YU Miao;SUN Tian-ying;ZHANG Ying;GE Yin;ZHANG Yong-chun;JIAO Yan;ZHENG Xi-qun

..............page:154-159

Experiment on data mining in composite flavor type formula in Chinese cuisine
ZHOU Xiao-yan1;ZHU Wen-zheng1;MA Wen-tao2;CHEN Jian1

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

Effect of stretching process on functionality of Mozzarella cheese
YAN Qing-quan;ZONG Xue-xing;Sarula;ZHANG Yong;LI Zhi-guo;SHENG Qing-hai Co.;Ltd.;Hohhot 011500)

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

Antioxidant activity of Papermulberry leaves
LIN Meng;LI Meng-lin;BI Fu-guang;WANG Ya-dong;QUAN Chun-shan*

..............page:270-273

Optimization liquefaction process of very high-gravity cassava mash for improving the yield of total sugar by response surface methodology
LIU Guang-peng;WU Shi-hua;ZHAO Dong-ling*;YING Ling-yun;YI Yi;HUANG Cui-ji

..............page:70-75

Sensory evaluation and instrumental analysis of texture characteristics of pear paste
DONG Yi;LIU Wen-hu;QIAO Xu-wei;ZENG Fan-jun*

..............page:302-305

The method of hogwash oil dual-channel detection based on digital lock-in amplifier
ZENG Yi-fan;YANG Pei*

..............page:321-325

Preparation on low-sugar jujube powder with fermentation
FAN Xiu-hua1;2;YUAN Ya-na1;2;ZHANG Xiao-qing1;2;ZHANG Ping-ping1;2*

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

Exploration to the salting-out of purine exclusion from soybean milk
MAO Yu-tao1;WANG Ming-li1*;ZHANG Hong1;HE Yue2

..............page:58-62

Preservation effect of modified atmosphere packaging on crisped grass carp fillets in cold chain
LI Lin1;DENG Biao2;SUN Li-na1;PAN Zi-qiang1;SHEN Zhi-hua1

..............page:139-142

Preparation and application of monoclonal antibody against furazolidone metabolite residues AOZ
LI Zi-ying1;ZHENG Ting2;YUAN Zhi-gang1;LIU Yi-bing1;HAN Shi-quan3

..............page:309-312,316

wu suo bu neng de tian ju tang pu sai ke xie guo ji ding jian ying yang xue zhuan jia zai hua tui jin tian ju tang guang fan ying yong

..............page:8

Optimization on frying process of braised meat
WANG Qin-zhi;TENG Jian-wen;WANG Hai-jun

..............page:121-123,129

2013 zhong guo ( guo ji ) diao wei pin ji shi pin pei liao bo lan hui zai ti sheng zhong fa zhan fang zhong guo diao wei pin xie hui fu hui chang jian mi shu chang bai yan nv shi

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

Effect of Maillard reaction on nutrients and antioxidant activities of garlic
WANG Wei-dong;WANG Ying;WANG Chao;SUN Yue-e;GAO Ming-xia

..............page:42-44,48

zhong yao sheng ming

..............page:223

Effect of high hydrostatic pressure on thermal properties and structure of Chinese chestnut starch
ZHANG Jing;Enkhtuya Oldokh;SHEN Qun*

..............page:66-69,75

ben kan qi shi

..............page:16

Separation and purification of flavonoids from Ginkgo biloba by S-8 macroporous adsorption resin
WU Hao1;2;ZONG Zhi-min2;SHI Jin-long3

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

Extraction condition optimization of forchlorfenuron and gibberellin acid of jujube in Xinjiang
WANG Wei-hua1;HAN Zhan-jiang2*;MENG Qing-yan1;LI Shu-gang1;GUO Yan1

..............page:317-320

Application of the electric nose principle component analysis on sensory evaluation of chicken soup
REN Dong-xu1;LIU Hui1*;ZHAO Yue2;ZHANG Jing1;WU Shou-e1;WANG Yi-zhu1;ZENG Cai-yun1

..............page:296-301

shi pin an quan wei ji mi xun shi tian qi ye xin shang ji shi pin yuan pei liao zhan fiac wei guang da tong xing ren shi da yi jie huo

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

Influence of ice temperature combined with CA storage on the flavor and the content of amino acids of Pinggu peach
SHEN Jiang;LI Hui-jie*;SONG Ye;WANG Su-ying

..............page:24-27

Effect of betaine and betaine hydrochloride on the property of stewing and α-instant rice of long-shaped rice
WANG Xiao-ying;LIN Qin-lu*;WU Yue;YANG Tao;WU Wei;XIAO Hua-xi;DING Yu-qin

..............page:148-153,159

Orthogonal optimization of enzymatic hydrolysis technology of Harengula zunasi and molecular weight distribution of the result product
CAO Wen-hong;FENG Si-tao;MO Min-ting;XU Wan-yi

..............page:130-135

Characterization of chitinase isoenzymes of scallion L stalk by Sodium dodecyl sulfate-Chitin-Polyacrylamide gel electrophoresis
WANG Xiao;LIU Ping;NING Yu;XI Yu*;JIANG Wei-bo

..............page:305-308

Extraction and bioactivity of polysaccharides from Enteromorpha prolifera
TIAN Hua1;LIU Fang1;YIN Xue-qiong1*;ZHENG Yu-sheng1;YANG Dong-yun2;SHEN Qi2;HUANG Yao2

..............page:205-209

Separation and purification of glutathione onto resins by static adsorption method
WANG Liang;CAO Yong-qiang;LI Ying;ZHU Lin-xiao;ZHANG Nan-nan;CHANG Xiu-lian*

..............page:245-247,251

Extraction and stability of coenzyme Q10 and SOD from Rhodobacter sphaeroides 3757
LI Zu-ming;FENG Si-wen;JI Yue;GUO Yue-yuan;WEN Ni

..............page:2-6

Extraction on total saponins from Salicornia bigelovii Torr.
SHI Qi1;SHAN Yu1;2;GUAN Fu-qin1;CHEN Yu1;2;ZHAO You-yi1;WANG Ming1;FENG Xu1*;Nanjing 210014;2.Dongtai Institute of Tidal Flat;Nanjing Branch of the Chinese Academy of Sciences;Dongtai 224200)

..............page:248-251

The impact of ultra-high pressure water jet sterilization on beer volatile esters
LIU Rui-ying1;SHEN Jun2;WANG Sheng-min1*;ZHANG Xiao-rong1;WANG Yi-ping1

..............page:63-65

Determination of fatty acid in different parts of Misgurni anguillicaudati by GC-MS
ZHANG Bo;LI Shu-qian;XIN Guang;LI Tie-chun;LI Tie

..............page:313-316

Effect on acorn storage for three kinds of acid treatment
SHEN Wei1;LI An-ping1;2*;HU Shu1;WANG Jing1

..............page:172-175

Optimal water extraction and preservative effect for chlorogenic acid from leaves of Eucommia ulmoides
ZHANG Ji-bo1;KONG Li1*;YU Hai-hui2

..............page:232-236

Enrichment of GABA in wastewater of tofu by lactic acid bacteria
YAO Zi-peng;WU Fei*

..............page:7-10,16

shi pin ke ji za zhi she zhao pin qi shi

..............page:330

Effect of different hulling methods on germination of brown rice
CHENG Wei-wei;LIN Qin-lu*;WU Yue;WU Wei;YANG Tao;XIAO Hua-xi;LIANG Ying

..............page:144-147,159

Process optimization of the extraction of chitin and preparation of chitosan from prawn shells
JI Jin-lin1;TANG Li-xin1;QIAN Qing-hua2*

..............page:200-204,209

Optimization of extraction for polysaccharide from peanut meal by ultrasonic-composite enzyme synergistic method
YAN Yu-xiao;TANG Bin

..............page:186-190

xiang gang yan jiu cheng bing gan zhong wu zhi huo zhi ai jian yi yuan li ling shi

..............page:111

Preparation of low molecular peptides from hard clam by enzymatic hydrolysis
HE Xiao-qing;CAO Wen-hong*;ZHANG Chao-hua;ZHAO Zi-ke;College of Food Science and Technology;Guangdong Ocean University;Zhanjiang 524088)

..............page:124-129

Optimization of whey medium for cell growth of lactococcus lactis as DVS
CHEN Xue;WANG Wei;YANG Li-jie*

..............page:11-16

Ultrasound-assisted enzymatic synthesis of Feruloyl Glycerol in solvent-free system
CHEN Xiao-wei;SUN Shang-de*;BI Yan-lan;ZHOU Wen-ya;QIN Fei

..............page:281-285

Effect of packaging materials on the shelf-life of modified atmosphere packaging surimi product
LIU Yong-ji1;LI Jian-rong2*;GUO Hong-hui1

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

Optimization of ultrasound-assisted extraction of pomegranate seed oil using response surface methodology and the composition analysis
YUAN Yan;LI Mao-ming;LI Cheng-bei;CHEN Qing*

..............page:179-184

2013 nian guo nei shi pin xing ye zhan lan hui hui xun

..............page:332

Separation and purification of nattokinase by chromatography
XU Hui;WU Hui*;YIN Zhi-na;LAI Fu-rao

..............page:241-244

Extraction of crude protease extracted in Actinidia arguta
WANG Hai-li;JIN Qing;YANG Zhen;JIN Hai-li;LI Guan-hao*

..............page:277-280

Optimization of the preparation of procyanidins from Kunlun Chrysanthemum in Xinjiang with reflux extraction by response surface method
ZHAO Wen-jie;JING Si-qun*

..............page:214-219

Improving effect of enzymatic hydrolysates from oyster protein on the ability of learning memory in mice and their antioxidant activities in vivo
LIN Hai-sheng1;CAO Wen-hong1;2;3;LU Hong-yu1;2;ZHANG Chao-hua1;2;3*;QIN Xiao-ming1;2;3;XIE Min1

..............page:37-41

huan ying ding yue 2013 nian shi pin ke ji

..............page:331

Fermentation of natto paste by soybean paste Bacillus
GAO Xiu-zhi1;2;FAN Xing1;SUN Bo1;WANG Xiao-dong1;2;MO Li-ling3;ZHANG Hong-xing1;2;LIU Hui1;2*

..............page:82-84

Antioxidant activitiy of Phillyrin for edible plant oil
QI Jian-hong

..............page:274-276

Comparison of antioxidant activities in 8 organic and conventional vegetables
WANG Hai-feng1;WANG Hong-yun2;LIU Hai-xue1;WANG Jun-bin2*

..............page:28-31

Preparation and quality evaluation on jujube and hawthorn powder
WANG Ying-chao1;ZHANG Ping-ping2*;WU Hai-qing2;YUAN Ya-na3;ZHANG Xiao-qing2

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

Preparation on rubusoside from sweet tea
SI Jia1;WU Zheng-qi2*;WAN Duan-ji2;WANG Xiong1;HAI Wen-ying1;LIU Ling1;XIAO Shi-ying1

..............page:262-266

Effect of spice extracts on microbiological growth and antioxidative ability of beef balls during chilled storage
LIU Qian1;CHEN Lu2;KONG Bao-hua1*

..............page:114-120

The main molecular structure of theabrownin and changes during the fermentation of pu-erh tea
DONG Wen-ming;TAN Chao;LI Ling-fei;FAN Chong;GONG Jia-shun*

..............page:53-57

Effect of fermentation processing on safety quality of traditional shrimp paste at different temperature
DAI Ping;LI Zhan-rui;PAN Yu;LIU Yuan-hong;LIN Jie*

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

Optimizing production process of soy sauce from rice protein
JIN Yan;YUAN Jiang-lan*;LI Wen-zhu;DENG Chong;LIN Can;KANG Xu

..............page:290-293

Enzymatic deactivation of soybean trypsin inhibitor and the application in soybean protein bioprocessing
WANG Xiao-ying;ZHOU Xiao-hong*

..............page:76-81

Optimization of ultrasonic-assisted extraction technology of anthocyanin from black soybean(Semen glycine) seed coats
YU Li-li;LI Jing-wen;WANG Qing-yu;WANG Ying*

..............page:210-213

Effects of different kinds of oils on flour quality
GUO Xiao-yuan;LU Qi-yu*;ZHANG Shao-bing;YUAN Yan-lin

..............page:160-164

Extraction,purification and effect of enhancing immunity of polysaccharides from Pholiota adiposa(Fr.) Quel
GONG Chun-yu1;2;ZHENG Yu-ping3;HU Qing-xiu4;LIU Tong1;2;YANG Hui-feng1;2

..............page:195-199

Components of sterols in chestnut pollen
GUO Li-mei1;WANG Pan-pan1*;CHEN Xi2

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

Comparison on purification of anthocyanins from black mulberry by AB-8 and NKA macroporous resins
ZHAO Li-ping;JIANG Yan*

..............page:219-223

Processing technology and stability of quick-freeze watermelon juice beverage
AN Bai-hui;GUO Cheng-yu*

..............page:92-99

fic ju jiao : an zuo jiao mu an zuo ye( jiao mu chou ti wu ) bei shou guan zhu

..............page:7

Determination of four aflatoxins in plant extract by ultra-high performance liquid chromatography-tandem mass spectrometry
KONG Xiang-hong1;2;GAO Jun-gang2;HE Qiang1;HE Fang2

..............page:325-329

ji nan lan guang ji yu wu lian wang de shi pin bao zhuang jian ce fu wu ping tai xiang mu shun li tong guo ke ji cheng guo jian ding

..............page:8

Physicochemical properties and antioxidant activity of Maillard reaction products from pig bone protein hydrolysate and reducing sugar model system
MA Zhen-long;LI Jing;LIU Qian;LI Pei-jun;KONG Bao-hua*

..............page:31-36

Rheological properties of malve nut gum
PI He-zhen;RUI Han-ming*;ZHANG Li-yan

..............page:266-270

Effect of puffed way on tartary buckwheat powder quality
GONG Fa-yong

..............page:168-171

Ultrasonic wave-assisted extraction and antibacterial activity of flavonoids from kiwifruit peels
JIAO Yan;CHANG Ying*;YU Shi-feng;SUN Xiao-hong;SONG Chun-li

..............page:228-231,236

Purification and structure characterization of a novel wheat gluten peptide D-WG-0-Ⅰ
CUI Feng-jie1;2;SUN Wen-jing1;2;ZHANG Ling1;HUANG Da-ming1;ZHANG Zhi-cai1;QIAN Jing-ya1

..............page:164-168

Extraction of phospholipid from cottonseed oil soapstock
ZHAO Hong-tao;TANG Hui;YING Xue*;LIU Yan-fang;JIA Man-qing

..............page:256-260

Purification of linoleic acid from millet bran oil with urea adduction fractionation
SUN Rui-zhen1;MA Li2;ZHAO Zhen-wu2;HU Yong-gang1;ZHANG Sheng-wan2*

..............page:252-255,260

Effect of mechanical stress on physical and chemical quality of strawberry
LI Ying;REN Yan-qing;YAN Hua-xue;FU Da-qi*;LUO Yun-bo*

..............page:18-23

Thermal degradation kinetics of tea polyphenols and pueraria flavonoids in sweet potato slices of antioxidant-fortified during storage
HE Feng-lin;LIU Xiao-juan;ZHAO Li-chao;LIU Xin*

..............page:85-88

Farinograph parameters analysis of flour in wheat-growing areas of China
LI Xue-qin1;ZHANG Hao1*;LIU Li2;WU Li-li2;MAO Hong-xia2

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

wu nian chen dian , da zao zhong guo di er da shi pin tian jia ji pei liao zhan zhong xi bu di yi zhan

..............page:7

duo chi san zhong sun you xiao yu fang gan ai

..............page:280

Extraction and purification of polysaccharides from Camellia cake by water
GAO Shi-hua1;LI Guo-qing1;QIN Jiang-ke1*;MING Na2;CHEN Shan2

..............page:191-195

Relationship of physiological activities and γ-aminobutyric acid in germinating soybean
XIE Fei1;YIN Jing-yuan1;GAO Hai-yan1;ZENG Xuan1;ZHOU Xiao-hui2

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

mei guo jia zhou ba dan mu you zhu shen xin jian kang

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