Food and Fermentation Industries 2008 Issue 1 Study on the Hydrolysis of Corn Protein Isolate Based on the Response Surface Method

Study on the Hydrolysis of Corn Protein Isolate Based on the Response Surface Method
Lin Feng;Cai Muyi;Gu Ruizeng;Yi Weixue

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

Study on Forming process of Edible Film Based on Whey Protein Concentrate
Ren Ju;Wang Xinbao;Lu Rongrong;Yang Ruijin;Zhang Wenbin

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

Technolo(g)y Study on Preparation of Magnetic Fe3O4 Alginate Microcapsules by Pulsed Electric Field Technique
Liu Ping;Xue Weiming;Shi Mei;Xiang Zhuo

..............page:50-54

A Simple and Rapid Method for Screening Chitin Deacetylase Producing Strains
Liu Liping;Zhao Xiangying;Liu Jianjun;Tian Yanjun;Zhang Jiaxiang

..............page:65-68

Study,on Improving the Stability of Using Potato as Auxiliary Material for Brewing of Chinese Rice Wine by PVPP
Yao Lihua;He Guoqing;Chen Qihe

..............page:69-72

Study on Liquid Fermentation Medium of Gloeostereum incarnatum Ito et Imai by Uniform Design
Tao Shenao;Cai Yangfeng;Yue Guohai;Cheng Chi

..............page:73-76

Fibrinolytic Enzyme Produced by Neurospora sitophila from the Solid Fermentation of Soybean Residue
Xu Aiqing;Liu Xiaolan

..............page:77-79

The Study of Packet Pickled Mustard Sterilization Conditions with High Hydrostatic Pressure
Zhai Jinliang;Su Ping;Na Yu

..............page:80-83

Studies on Optimizing the Conditions of Cellulase Fermentation by Aspergillus niger in Solid State through Quadratic General Rotary Design
Li Lanxiao;Du Jinhua;Shang Yueling;Geng Yun;Sun Zhongtao

..............page:84-87

Production of Soybean Active Peptide by Microorganism Liquid Fermentation Methods
Liang Jinzhong;Fan Hongchen;Cheng Li;Wang Shujie

..............page:88-92

Studies on De-fishy and Processing Technology on Fishbone Snack Food
LI Juan;Yuan xinghua;Guo Shidong

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

Effects of Fatty Acids on Ethanol Tolerance of Yeast in Solid-state Ethanol Fermentation with Uncooked Corn
Hu Tiegong;Zhu Wenzhong;Liu Guanghui

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

fei liang shu lei ran liao yi chun zheng liu fei ye de you xiao li yong tu jing
xiong cheng yong ; zhong zuo ling ; zhong yu ming ; chen si ; xiao jun

..............page:100-104

Classification and Mechanisms of Action for Bacteriocins Produced by Lactis Acid Bacteria
Gong Hansheng;Meng Xiangchen

..............page:105-109

Analysis of Conjugated Linoleic Acid in the Bioconversion Process of Lactobacillus plantarum ZS2058
Xu Qingyan;Chen Haiqin;Tian Fengwei;Zhao Jianxin;Zhang Hao;Chen Wei

..............page:110-115

Determination of Crenulatin in Rhodiola crenulata H.by Chromatography-Mass Spectrometry
Wu Shaoxiong;Zhang Chuang;Wang Baoxing;Guo Siyuan

..............page:116-118

Rapid Determination of Lactulose by a Thin-layer Chromatography Method
Liu Fang;Yang Ruijin;Zhang Wenbin;Zhang Cuihui;Fei Ying

..............page:119-123

Determination of Total Acids,Protein and Moisture Content of Bean-curd Cakes with Fourier Transform Near-infrared Spectroscopy(FT-NIS)
Zhang Jianxin;Li Hui

..............page:124-128

Studies on Concentration of Ganoderma lucidum Aqueous Extract by Membrane Integrating Process
Cai Bangxiao;Gao Yuqiong

..............page:129-132,137

Purification Process of Total Flavonoids from Blueberry Leaves with Macroporous Resins
Li Yingchang;Meng Xianjun;Li Xiaohong

..............page:133-137

Extraction of Glycoproteins from Paphia Undulate and Its Antixidative Activity in Vitro
Fan Xiuping;Wu Hongmian;Wang Yanan;Peng Cuiping

..............page:138-140

Review on Separation and Preparation of Catech ins from Tea
Wei Zhiwen;Li Daxiang;Wan Xiaochun;Ling Tiejun

..............page:141-146

Review on Separation and Preparation of Catechins from Tea
Ma Lifang;Gulibahaer Ababaikeli;Abdulla Abbas

..............page:147-148

Study on the Multiple Coating Material of Chitosan and Nano-titania in the Preservation of Fresh-cut Chinese Water Chestnut
Qiu Songshan;Li Xihong;Hu Yunfeng;Xing Yage;Zhang Jing

..............page:149-151

Effects of Temperature and Packaging Material on Preservation Quality of Lily
Liu Yan;Lu Lixin

..............page:152-155

Effect of Ascorbic Acid Treatment on The Nutritional Compositions and Browning in Fresh-cut Pear
Tian Mixia;Hu Wenzhong;Zhu Beiwei;Jiang Aili;Pang Kun

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

Effects of Intermittent Warming Treatments on the Quality of Pomegranate Fruit during Storage
Zhang Runguang;Zhang Youlin;Zhang Zhiguo

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

Study on the Fermentation of Green Tea Juice with Eurotium cristatum Isolated from Brick Tea
Tian Hong;Qi Guinian;Yin Xumin

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

Study on Processing Technology for Artemisia japonica T.Tea
Zhang Dehua

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

zheng ce fa gui biao zhun

..............page:9,34,76,83,163

xing ye dong tai

..............page:4,49,72,155,171

shi chang dong tai

..............page:23,87,96,146,159

xin xi chuang

..............page:99

hui xun

..............page:104,118,128,163

Medium Optimization by Response Suface Methodology for Poly-γ-glutami Acid Production from Bacillus natto TK-2
Cao Xiaohong;Ha Zhirui;Wang Chunling;Liao Zhenyu;Lu Meifang

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

The Preliminary Study of High Cell-density and Intensity Ethanol Fermentation Employing the Dissolved Oxygen Control Strategy
He Xiangfei;Zhang Liang;Shi Guiyang

..............page:20-23

Antioxidant Activity Assessment and Cluster Analysis of Retail Soy Sauce Products
Li Ying;Liu Min;Cui Chun;Shi Xudan;Zhao Mouming

..............page:14-19

Study on Fermentation Conditions of Schizophyllum commune for Mycelium and Exopolysaccharide Production
Hao Limin;Sun Jinxu;Xing Xinhui;Li Zheng;Jia Shiru;Mu Jun;Zhou Guotai

..............page:10-13

Study on the Koji Plate Fermentation Process of the Acidic β-Mannanase from Aspergillus niger and Its Partial Properties
Li Jianfang;Wu Minchen;Xia Wenshui

..............page:5-9

A Lactobacillus Thermophilus Selected and Apply in Improving Preparation Process of Curn Starch
Zhao Shoujing;Huang Li;Qian Yanchun;Wang Hui;Liang Yanlong

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

Chemical Destressing Effect of Two Antioxidants on B.bifidum during Fermentation
Li Dan;Zhao Xinhuai

..............page:43-45

Optimization of L-threonine Acid Production by Response Surface Methodology
Huang Jin;Huang Lei;Xie Xixian;Chen Ning

..............page:39-42

Study on Lipid Oxidation during the Proessing of Traditional Dry-cured Duck
Qi Weiwei;Xu Weimin;Xu Xinglian;Zhou Guanghong;Zhao Long

..............page:35-38

Chemical Components of Essential Oil from Coriander Seeds Grown in Heilongjiang and Its Scavenging Capacity Against the DPPH Radical
Lu Zhanguo;Feng Dan;Li Wei

..............page:31-34

DSC Analysis of Soy Protein Isolate Films
Jiang Yan;Tang Chuanhe;Wen Qibiao

..............page:28-30

Screening of Strain Endure 3-HPA and Study of 3-HPA Antibacterial Activity
Peng Yiqiang;Yan Tianzhu;Fang Baishan

..............page:1-4