Food and Fermentation Industries 2009 Issue 6 The Relation of Survival Rate of Probiotics and Rigidity of Chewable Probiotics Tablet

The Relation of Survival Rate of Probiotics and Rigidity of Chewable Probiotics Tablet
Ma Shiwei;Gao Pengfei;Wang Qiushi;Yan Jianjun;Deng Chengyuan;Zhao Huyun

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

Studies on the Antioxidant Capacity of Zinc Rich Exopolysaccharide of Cordyceps militaris
Chen Hongwei;Chen Anhui;Shao Ying;Fan Meizhen

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

Effect of Fllase Asia Bell Root Tangshen Extraction on Polysaccharide from Pleurotus nebrodensis by Submerge Fermentation
Li Yun;Yun Jianmin;Wu Hongbin

..............page:59-63

Effect of Whey Protein Hydrolysate by Papain on Fermentation and Storage Characteristics of Yogurt
Qu Dujuan;Zhao Qiangzhong;Zhao Mouming

..............page:64-67

Study on the Granule Structure and Properties of Sago Starch
Gao Lingyun;Zhang Benshan;Chen Cuilan

..............page:68-70

Research on the Breeding of Bacillus subtilis Natto Highly Producing Nattokinase by the Compound Mutation of Hydroxylamine Hydrochloride and UV Radiation
Guan Zhiwei;Li Zhixiang;Sun Hongtao

..............page:71-74

The Optimizing of Degradation Conditions for One Oil-degrading Stain
Gao Xiaopeng;Xu Ying;Bian Zhibo;Wang Yue;Liu Zhongzhong

..............page:75-78

Preparation of Ferrous Sulfate Microcapsules and Application in Salt
Xia Shuqin;Zhao Guoqing;Xu Shiying

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

Application of Particle Size Analysis in Emulsion System
Zhou Xuesong

..............page:83-87

Optimization of the Bi-enzyme Hydrolysis of Pigskin
Wu Liang

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

Research of Processing Technique on Improving Smoked Squid's Color
Wang Honghai;Dai Zhiyuan;Zhang Hong;Weng Liping

..............page:91-95

Heat Pump and Far-infrared Combination Drying Technique on Carrot Slices
Xu Gang;Gu Zhen;Xu Jianguo;Zhang Xukun;Li Huadong

..............page:96-99

Fermentation Properties and Technological Formula Optimization of Fermented Venison Product
Zhou Yajun;Yan Linna;Qian Xi;Su Dan;He Lianbin

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

kai fei er mi jiu de yan zhi
zuo zuo ; chen ya li ; li zong jun ; zhou chuan yun

..............page:135-139

Isolation and Structural Determination of Lycium barbarum Oligosaccharide
Xu Peng;Xu Deping

..............page:196-198

Optimization of Supercritical Carbon Dioxide Extraction of Eucommia Seed Oil with Response Surface Methodology
Tian Qijian;Ou Yang hui;Yu Ji;Chen Gongxi;Zhang Yongkang

..............page:193-195

Extraction and Separation of Zn-MT-like Induced from C. vulgaris Under the Stress of ZnCl2
Li Lianping;Liang Ying;Huang Zhiyong;Xu Tongling

..............page:188-192

Study on Phosphate Residue in Chicken Meat and It's Products
Gao Yanhong;Liang Rongrong;Luo Xin

..............page:182-187

Evaluation of Dairy Products Quality Properties and Freshness Based on the Electronic Tongue
Fan Jiali;Han Jianzhong;Tian Shiyi;Deng Shaoping

..............page:177-181

Analysis of Aldehydes in Beer Using Headspace Solid Phase Microextraction with Gas Chromatography/Mass Spectrometry
Wang Jing;Cui Weiwei;Wang Lina;Lin Zhiping

..............page:170-176

Development and Application of Detection Kit for Viable Bifidobacteria in Dairy Products
Zhang Linfang

..............page:165-169,176

Structure Analysis and Content Determination of Pullulan Polysaccharide
Zhao Ying;Cheng Jianxin;Li Hongyu;Zhang Jihong

..............page:162-164

Advance on the Production of Lycopene by Microbial Fermentation
Liu Qiaoning;Zhu Liwen;Wang Yihua;Li Dongsheng;Wan Duanji;Tang Yajie

..............page:157-161

Review on the New Progress in Juice Authenticity Assessment
Su Guangming;Hu Xiaosong;Liao Xiaojun;Zhang Mingwei;Zhang Yan;Wu Jihong

..............page:151-156

Application of New Technologies in Frozen Food Processing
Zhu Lixian;Luo Xin

..............page:145-150

Research Progress of Analytic Methods of Acrylamide in Food
Zhang Yinliang;Bai Mingxing;Xiong Weidong

..............page:140-144

Synthesis of Maltosyl-α-cyclodextrin Through the Reverse Reaction of Pullulanse
Zhang Yongwei;Xu Xueming;Zhao Jianwei;Wang Jinpeng;Jin Zhengyu

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

Study on Mechanism of Hydrolyze Rate on Total Soybean Oil Recovery Using Enzyme-assisted Aqueous Extraction
Li Yang;Jiang Lianzhou;Xu Jing;Sun Ying;Tian Fen

..............page:40-45

Preliminary Study on the Content of the Vanadium in Vanadium-enriched Yeast
Zhang Chen;Li Chunru;Fan Meizhen

..............page:37-39

Lactic Acid Bacteria in Cured Fish and Its Growth Properties
Xie Jing;Xiong Shanbai;Zeng Lingbin;Zhao Siming

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

Acidic Stress Tolerance of Candida glycerinogenes in Stationary Phase
Xie Tao;Fang Huiying;Zhuge Bin;Zhuge Jian

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

The Influences of Phenol and Soluble Protein on the Post Concentration Haze of Apple Juice Concentrate
Sun Haifeng;Sun Jiacai;Yu Shimei;Zhou Yaping;Liang Meixia;Dai Hongyi

..............page:23-27

Inactivation of Spoilage in Low Acid Canned by High Pressure Processing
He Hongyan;Qian Ping;Lu Rongrong;Yu Jianyong;Chen Wei;Jianxin;Tian Fengwei;Qi Weimin;Chen Xiao

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

Isolation and Purification of Peroxy-ergosterol from Paecilomyces fumosoroseus by High-Speed-Counter-Current Chromatography and Identification by ESI-MS
Zhang Nengsheng;Wang Jinbin;Hu Fenglin;Wang Xiaoyan;Wang Xiaodong;Li Zengzhi;Fan Meizhen

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

Fermentation Characteristics of a Novel Bacteria Strain Lt Producing L-Lactic Acid Using Xylose
Jiang Junping;Zhang Xiufeng;Wang Jinjing;Li Zhengying

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

Selecting of Resins for Deacidification of Plum Wine by Ion Exchange
Gao Min;Zeng Xinan;Chen Yong

..............page:6-9

Synthesis of High Potency Sweetener N-[3-(3-hydroxy-4-methoxyphenyl) propyl]-aspartyl-L-henylalaninel-methylester
Wu Meihong;Zheng Jianxian

..............page:1-5

Protein Hydrolysate from Parabramis pekinensis for Preparing the Material in Maillard Reaction
Weng Wen;Yang Ronghua;Dai Zhiyuan

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

Effects of Different Thickeners on the Stability of Peanut Milk
Zheng Ruisheng;Feng Hui;Dai Congjie;Wang Lin;Zhao Qiangzhong;Zhao Mouming

..............page:105-108

Effects of Ball-mill Treatment on Maize Starch Pasting Temperature and Its Peak Viscosity Studied with Response Surface Design (RSD)
Zhang Wei;Gu Zhengbiao;Hong Yan

..............page:109-115

Study on Enzymatic Hydrolysis of Lobster Sauce Protein by Using Response Surface Method
Tu Zongcai;Wang Yanmin;Chi Haixia;Jiang Ying;Huang Xiaoqin;Dou Yuxin

..............page:116-120

The Oxidation Method to Prepare Chitosan Oligosaccharide
Shu Dehai;Qian Junqing;Wu Wei

..............page:121-125

Beer-oriented Enterprises'Process Information System
Di Junliang;Yang Liming;Sun Wenbin;Chen Bo;Sun Bin;Zhang Jinbao;Sun Yudong

..............page:126-129