Food and Fermentation Industries 2011 Issue 1 Expression Milk-derived Angiotensin-I Converting Enzyme Inhibitory Peptides in Lactococcus lactis

Expression Milk-derived Angiotensin-I Converting Enzyme Inhibitory Peptides in Lactococcus lactis
Qu Xing-guang2;Man Chao-xin1;Yao Li-yan2;Zhao Feng 2;Yang Shi-qin 2;Jiang Yu-jun 1;212

..............page:21-25

Preparation of Non-meat Sources Meaty Flavor Essence from Yeast Extract by Maillard Reaction and Fuzzy Evaluation
Lu Jiang-hong;Cui Chun;Zhao Mou-ming

..............page:57-62

Research Advances on Inulin Fructotransferase
Hang Hua;Zhao Meng;Zhou Liu-ming;Miao Ming;Mu Wan-meng;Zhang Tao;Jiang Bo

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

Study on Lsolation and Surface Activities of Fructose Monolaurate
Huang You-he1;Lin Yin1;Han Shuang-yan1;Luo Lin-bo2;Zheng Sui-ping112

..............page:63-68

pi zhun chi guo you he - zuo ji - - jia ji ding suan gai wei xin zi yuan shi pin de gong gao

..............page:93

Study on Optimization of Microwave Agaricus bisporus Puffing
Liu Su-wen;Guo Shuo;Liu Chang;Chang Xue-dong;Li Jun;Gao Hai-sheng

..............page:106-110

The Study of Sulfation Modification of Hemicellulose A Extracted from Apple Pomace
Chen Xue-feng;Ni Na;Zhang Zhen-hua

..............page:86-88

Application of ¹H-NMR in Vegetable Protein Beverage
Zhou Hang1;Li Bao-guo1;Wang Hong-zhi2;Liang Chen-jia1;Zhou Ning112

..............page:133-136

Study on Enzymatic Hydrolysis of Cream to Natural Milk Flavor
Wang Wei;Zhao Wen-hong;Bai Wei-dong;Cai Yu-neng

..............page:94-97

Protective Effects of Salt-induced Soy Protein Cold-set Gels on Lactic Acid Bacteria in Acid Environment
Zhang Ying-hua1;2;Liu De-ku2

..............page:47-51

quan qiu zhu yao guo zhi gong ying xian zhuang fen xi

..............page:214

The Biogenic Inhibition on the Biogenic Amines During the Ripening of Traditional Chinese Sausage
Chen Ying;Lu Shi-ling;Li Kai-xiong

..............page:158-161

Identification of Predominant Strains from Dandouchi and Their Effects on Decomposition of Soybean Protein
Li Hua1;2;Feng Feng-qin2;Shen Li-rong2;Li Duo212

..............page:1-6

Progress in Advanced Analysis Methods of Dietary Fiber
Gao Rui-ping1;2;Zhao Guo-hua1;21 2

..............page:122-127

The Effect of Submerged Fermentation Mycelium of Paecilomyces militaris on Carcass Performance and Muscle Quality of Broiler
Shao Ying1;2;Qin Wei-dong2;Chen Hong-wei2;Fan Mei-zhen112

..............page:171-174

Effects of 1-MCP Treatment on Storage and Physiological of Mopan persimmons During Hypobaric Storage
Meng Xian-jun1;Zhang Peng1;2;Li Jiang-kuo2;Zhang Ping21 2

..............page:202-205

Effects of UHP on Chinese Rice Wine Maturation
Cai Ming-di1;Chen Xi1;Li Bian-sheng1;Ruan Zheng1;Wang Rui-jun2;Zhou Fei-xian212

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

Establishment of Aqueous Two-phase Extraction System for Ginger Protease
Xie Fang1;Tang Xiao-zhen1;Ma Ming1;Du Xin-yong1;Lu Hui-zhong212

..............page:184-188

Bio-synthesis of Phytosterol Laurate in Non-aqueous Phase Reaction
Liu Hong-lei;Miao Ming;Jiang Bo;Zhang Tao

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

Immobilization of β-galactosidase on Dialdehyde Oxycellulose
Guo Qing-qi1;Zhang Na2;Fang Gui-zhen3123

..............page:89-93

The Preparation and Characterization of An Edible Film Using Extrusion Blow Molding
Sun Wan-hai;Dong Hai-zhou;Hou Han-xue;Ren Wei-wei;Gao Wei

..............page:78-81

Study on the Extraction of Toona sinensis with Surfactant and Microwave Assistance
Li Xiu-xin;Zhang Jun-hua

..............page:199-201

mei guo jiang mei ri v_d tui jian she ru liang ti gao 2 bei

..............page:51

The Damage Mechanism of Shanghaiqing in the Vacuum Pre-cooling Process
Song Xiao-yan;Liu Bao-lin;Van-Luu Nguyen;Zhou Chun-mei

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

Isolation of Predominant Spoilage Bacteria in Chilled Chicken Breast and Evaluation of the Shelf Life at Low Storage Temperatures
Li Zhong-hui;Yao Kai;Jia Dong-ying;Chi Yuan-long

..............page:167-170

Study on Processing Technology of Arctium lappa L. and Peanut Retort Pouch
Cao Xue-hui;Wang Ben

..............page:114-116

yan jiu xian shi duo chi lan zuo you zhu yu fang gao xue ya

..............page:127

Production Technology of Low-alcohol Millet-Buckwheat Rice Beverage
Zhang Li-zhen1;Feng Nai-hong2;Wei Tian-ye2;Niu Wei3;Hou Dong-hui2;Li Jin-hua2;Tian Yue-ping2;Cheng Li-Hong2;Zuo Xian-qiang2123

..............page:111-113

The Microcapsules Prepared by Spray-drying with Controlled Release Characteristics and Their Simulated Release in vitro
Zhan Ying-ying;Zhao Xin-huai

..............page:12-15

yin fa bao jian shi pin zhu ce shen bao zi liao xiang mu yao qiu bu chong gui ding de tong zhi ( guo shi yao jian xu [2011]24 hao )

..............page:193

Effects of Alginate Complex Coating on White Blush of Fresh-cut Carrot
Fan Teng;Dong Hai-zhou;Wang Zhao-sheng

..............page:206-210

Study on the Organic Solvent Extraction of Lycopene from Autumn Olives and Lycopene Stability
Cheng Sai;Shao Xing-feng;Ni Sui;Song Yu-xing

..............page:179-183

guo zhi rong xing wei sheng su he cheng ji shu huo guo jia ji shu fa ming er deng jiang

..............page:68

The Effects of Additives on the Enzyme Activity of Aspergillus oryzae Koji and the Quality of Soy Sauce
Ni Hai-qing;Tao Wen-yi

..............page:82-85

Granule Characteristics and Pasting Properties of Fern-root Starch
Du Shuang-kui;Zhao Jia;Zhou Li-qing;He Miao

..............page:69-72,77

Natural Pigments of Mariannaea puinosa Preparation with High-Speed Counter-Current Chromatography and Analysis with ESI-MS
Wang Xiao-dong;Zhang De-long;Geng Guang-qing;Li Kang-le;Hu Feng-lin

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

Study on Producing SCP and Arabinose by Using Corn Husk
Gai Wei-dong;Du Li-ping;Xiao Dong-guang;Chen Li-jun

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

Research Progress of Grape Seed Extract Application in Meat Product Preservation
Peng Hui-hui1;Li Lv-mu1;212

..............page:128-132

Optimization of the Conditions for Ligninolytic Enzymes Production from White Rot Fungi Pleurotus eryngii-Co007
Chen Min1;Guo Qian1;Yao Shan-jing212

..............page:7-11

shi yong jiu jing chan pin sheng chan xu ke you guan shi xiang de tong zhi ( zhi jian shi jian han 2010 262 hao )

..............page:145

Improvement on the Determination of Synthetic Pigment from High Gelatine Foodstuff by UPLC
Yu Ye-zhi;Zhou Jia-ming;Zhao Chun-hua;Li Hao-xu

..............page:142-145

Study on Catalytic Synthesis of Ethyl Lactate by Esterases by Monascus
Wang Niu-niu1;Lei Zhen-he2;Lv Li-hua1;Li Qi2;Zhao Liang-qi112

..............page:73-77

Optimization of Extraction of Antioxidants from Enokitake and Study of Its Antioxidant Properties
Yang Nian;Rui Han-ming

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

ha er bin gong ye da xue yu meng niu ji tuan fen li chu ru suan jun xin jun zhong

..............page:121

shi pin yu fa jiao gong ye zheng gao jian ze

..............page:217

sai mo fei shi er ke ji su zhou jian chang qian zi yi shi long zhong ju xing

..............page:6

Rapid Determination of Ferulic Aciol in Wheats and Malts by Colorimetry
Wang Dan;Du Jin-hua

..............page:146-151

guan yu zheng ji zuo zhi xing ye biao zhun qi cao dan wei de tong zhi

..............page:193

Optimization of Calcium Determination in Milk and Calcium Formation Analysis
Ji Shu-juan1;Zhou Qian2

..............page:137-141

mei guo nong ye bu she ji chu wan qu gan jun kuai su shai xuan fang fa

..............page:210

The Comparative Studies Between Two Common Tests for Detecting the Heterofermentative Lactic Acid Bacteria
Yu Ying1;Liu Jie1;Chen Xue-xi1;Wang Zhi-ping1;Li Guang-hai2;Liu Quan-lan1;3123

..............page:102-105

Effects of Oxidative Modification by 13-Hydroperoxy-9Z,11E-octadecadienoic Acid on the Gel Properties of Soy Protein
Wu Wei1;Lin Qin-lu1;Hua Yu-fei2 1 2

..............page:42-46

shi liu he pu tao ke yi zhi ai xi bao kuo san

..............page:210

yi qi xin xi wang wang shang yi qi zhan jie shao

..............page:157

nan jing gong ye da xue he tian guan ji tuan jiao mu sheng chan xiang mu he zuo qian yue

..............page:62

-3 zhi fang suan ke yu fang lao nian xing huang ban bian xing

..............page:136

mei guo ke xue jia yan zhi chu kang li si te jun de na mi li zi

..............page:121

Effects of Chitosan,Lysozyme and Oregano Oil on Antimicrobial Activity of Soy Protein Isolate Film
Du Hui-yun;Zhao Shou-jing;Wang Xin-wei;Ma Zhong-su;Wu Xiao-Yan;Zhang Yan-ping

..............page:52-56

Screening of Low Acetic Acid Brewer’s Yeast Strain A12 and Its Pilot Fermentation
Zhang Han1;Zhang Yan-qing2;3;Chen Hui1;Tong Jun-mao1;Wang Yi-jing2;Gao Jia-ming4123 4

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

pi zhun rong jun mei deng wu zhi wei shi pin tian jia ji ji bu fen shi pin tian jia ji he ying yang qiang hua ji kuo da shi yong fan wei yong liang de gong gao (2010 nian di 23 hao )

..............page:93

Morphology Change of Coacervate Orange Oil Microcapsules with Different Concentration of the Wall Material
Dong Zhi-jian;Yang Bing;Ma Yong;Qi Feng-yan Song Li;Feng Yan-bo

..............page:16-20,25

Effects of Staphylococcus saprophyticus CGMCC 3475 on Lipolysis-oxidation and Flavor Characteristic of Pork Loin Ham During Fermenting
Li Xiang;Deng Feng;Qin Chun-jun;Zhang Hong-liang;Ge Qing-feng;Cui Bao-wei;Wang Xiao-lan;Wang Zhi-jun;Yu Hai;Yangzhou University;Yangzhou 225127;China)

..............page:152-157

Effect of Tumbling Time and Sodium Chloride Concentrations on the Water-holding Capacity and Salt Soluble Proteins Extracts of Chicken Breast
Yuan Rui-sheng;Liang Rong-rong;Luo Xin

..............page:162-166,170

New Method for Extraction of β-D-glucan from Yeast Cell Walls
Wang Jin1;2;Dai Jun1;Chen Shang-wei1;Hong Yan2;Zhu Song1;Gu Zheng-biao1;212

..............page:189-193