0253-990X
2014 Issue 5
The industrialization study on citric acid continuous flow and supplementary food fermentation
LIU Chen;MIN Zhao-sheng;CAI Zi-jin;HONG Hou-sheng;Nantong Baitai Biotechnology Co.;ltd;Nanjing Technology University of Technology;College of Sciences;Nanjing Technology University of Technology;College of Biotechnology and Pharmaceutical Engineering;
LIU Chen;MIN Zhao-sheng;CAI Zi-jin;HONG Hou-sheng;Nantong Baitai Biotechnology Co.;ltd;Nanjing Technology University of Technology;College of Sciences;Nanjing Technology University of Technology;College of Biotechnology and Pharmaceutical Engineering;
..............page:1-5
Preparation and characterization of water-soluble Gliadin/SC nanoparticles
WANG Li-juan;HU Er-kun;LI Kang-kang;YIN Shou-wei;YANG Xiao-quan;Collegeof Light Industry and FoodScience;South China University of Technology;College of Grain Engineering and Technology;Shenyang Normal University;College of Cooking and Food Henan Polytechnic;
WANG Li-juan;HU Er-kun;LI Kang-kang;YIN Shou-wei;YANG Xiao-quan;Collegeof Light Industry and FoodScience;South China University of Technology;College of Grain Engineering and Technology;Shenyang Normal University;College of Cooking and Food Henan Polytechnic;
..............page:6-10
Modification of jujube residue fiber with cellulase and xylanase
ZHAO Mei;XU Xue-qin;XU Yan-shun;JIANG Qi-xing;SHI Yong;School of Food Science and Technology;Jiangnan University;Hao Xiang Nijujube Co. Ltd.;
ZHAO Mei;XU Xue-qin;XU Yan-shun;JIANG Qi-xing;SHI Yong;School of Food Science and Technology;Jiangnan University;Hao Xiang Nijujube Co. Ltd.;
..............page:11-15
The improvement of antimicrobial lipopeptide production through attapulgite and several other large surface solid matrixes and preliminary study on its mechanism
WANG Wen-jing;SUN Li-jun;WANG Ya-ling;LIU Huan-ming;XU De-feng;NIE Fang-hong;LIU Ying;YE Ri-ying;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Satety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
WANG Wen-jing;SUN Li-jun;WANG Ya-ling;LIU Huan-ming;XU De-feng;NIE Fang-hong;LIU Ying;YE Ri-ying;Guangdong Provincial Key Laboratory of Aquatic Product Processing and Satety;Key Laboratory of Advanced Processing of Aquatic Products of Guangdong Higher Education Institution;College of Food Science and Technology;Guangdong Ocean University;
..............page:16-20
The degree of esterification of dodecanedioic acid using ethanol as recrystallization solvent
SHAO Chong;ZHANG Jian-hua;TANG Lei;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;
SHAO Chong;ZHANG Jian-hua;TANG Lei;MAO Zhong-gui;The Key Laboratory of Industrial Biotechnology Ministry of Education;Jiangnan University;
..............page:21-26
Bioconversion of ethylene glycol to glycolic acid by resting cells of Gluconobacter oxydans
WEI Sheng-hua;WANG Wei-jun;MENG Na;TAO Yu-gui;ZHU Bi-yu;GAO Qian-kun;Colleage of Biological and Chemical Engineering;Anhui Polytechnic University;Anhui Engineering Technology Research Center of Microbial Fermentation;
WEI Sheng-hua;WANG Wei-jun;MENG Na;TAO Yu-gui;ZHU Bi-yu;GAO Qian-kun;Colleage of Biological and Chemical Engineering;Anhui Polytechnic University;Anhui Engineering Technology Research Center of Microbial Fermentation;
..............page:27-31
Study on probiotic properties of Lactobacillus helveticus
ZHANG Dan-dan;GUO Yu-xing;ZHOU Hui-min;ZHANG Dan;ZU Qian;PAN Dao-dong;Ginling College;Nanjing Normal Universay;School of Marine Science;Ningbo University;
ZHANG Dan-dan;GUO Yu-xing;ZHOU Hui-min;ZHANG Dan;ZU Qian;PAN Dao-dong;Ginling College;Nanjing Normal Universay;School of Marine Science;Ningbo University;
..............page:32-36
Effects of carbon dioxide on the perception of sourness difference in wine
HUA Ai-zhen;MA Yue;WANG Dong;LI Qi;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science and Technology;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology;Jiangnan University;
HUA Ai-zhen;MA Yue;WANG Dong;LI Qi;Key Laboratory of Industrial Biotechnology;Ministry of Education;State Key Laboratory of Food Science and Technology;Centre for Brewing Science and Enzyme Biotechnology;School of Biotechnology;Jiangnan University;
..............page:37-42
Isolation and identification of a cold-adapted lipase producing strains from the Glacier No.1 in the Tianshan
DONG Juan;NI Yong-qing;YANG Rui-jin;ZHAO Wei;LIANG Qiu-yan;FENG Ying-hui;FAN Yu-ting;School of FoodSciennce;Jiangnan University;School of Food Sciences;Shihezi University;
DONG Juan;NI Yong-qing;YANG Rui-jin;ZHAO Wei;LIANG Qiu-yan;FENG Ying-hui;FAN Yu-ting;School of FoodSciennce;Jiangnan University;School of Food Sciences;Shihezi University;
..............page:43-47
Studies on screening of a thermostable phospholipase producing bacterium and its enzyme characterizatics
YANG Yan-yan;CHEN Ji-xiang;YANG Zhi;ZHANG Qing-fang;ZHOU Ting;ZHOU Hang-cheng;School of Petrochemical Engineering;Lanzhou University of Technology;
YANG Yan-yan;CHEN Ji-xiang;YANG Zhi;ZHANG Qing-fang;ZHOU Ting;ZHOU Hang-cheng;School of Petrochemical Engineering;Lanzhou University of Technology;
..............page:48-54
Comparison of inter-species Monascus strains with pigment productivity and screening of strains with high pigment production
CHEN Zhang-e;YANG Cheng-long;WU Xiao-ping;HUANG Ying-ying;Institute of Agricultural Engineering Technology;Fujian Academy of Agricultural Sciences;College of Life Science;Fujian Agriculture and Forestry University;
CHEN Zhang-e;YANG Cheng-long;WU Xiao-ping;HUANG Ying-ying;Institute of Agricultural Engineering Technology;Fujian Academy of Agricultural Sciences;College of Life Science;Fujian Agriculture and Forestry University;
..............page:55-59
A β-galactosidase derived from hot springs metagenome and its characteristics
ZHENG Jian;ZHANG qi;WEI Yun-lin;LIN Lian-bing;College of Life Science and Technologe;Kunming University of Science and Technology;
ZHENG Jian;ZHANG qi;WEI Yun-lin;LIN Lian-bing;College of Life Science and Technologe;Kunming University of Science and Technology;
..............page:60-64
Purification of ginger protease and study on its enzymatic properties
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
FAN Jin-bo;HOU Yu;HUANG Xun-wen;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
..............page:65-69
Properties of the enzyme expressed by the optimized Pseudomonas saccharophila maltotetraohydrolase gene(mta) in Bacillus subtilis
WEI Yun-ping;ZHAO Yun;ZHANG Jin-long;ZHANG Li;YAN Fang;PAN Ying-ying;WU Zhi-rong;HUANG Jing;School of Life Science;East China Normal University;Shanghai Foreign Language School;
WEI Yun-ping;ZHAO Yun;ZHANG Jin-long;ZHANG Li;YAN Fang;PAN Ying-ying;WU Zhi-rong;HUANG Jing;School of Life Science;East China Normal University;Shanghai Foreign Language School;
..............page:70-76
Mulberry anthocyanins and its visual colour thermal degradation kinetics
HUANG Xiao-jie;TIAN Xue-ying;GUO Yan-ling;SHI Guo-ying;College of Food Science and Engineering;Liaoning Medical University;
HUANG Xiao-jie;TIAN Xue-ying;GUO Yan-ling;SHI Guo-ying;College of Food Science and Engineering;Liaoning Medical University;
..............page:77-81
Optimization of fermentation condition for aminopeptidase production with Aspergillus oryzae
TANG Wen-zhu;DONG Chang-hui;HOU Ying-min;LI Xian-zhen;School of Biological Engineering;Dalian Polytechnic University;
TANG Wen-zhu;DONG Chang-hui;HOU Ying-min;LI Xian-zhen;School of Biological Engineering;Dalian Polytechnic University;
..............page:82-86
Immobilization of Penicillium sp.Naringinase on epoxy resin
CUI Pei-wu;LI Ji-lie;XIAO Zuo-wei;TAN Zhao-yang;College of Pharmacy;Hunan University of Chinese Medicine;College of Life Science and Technology;Central South University of Forestry and Technology;
CUI Pei-wu;LI Ji-lie;XIAO Zuo-wei;TAN Zhao-yang;College of Pharmacy;Hunan University of Chinese Medicine;College of Life Science and Technology;Central South University of Forestry and Technology;
..............page:87-92
Research on production of antioxidant peptide from pearl mussel through modification of Maillard reaction
SHI Yan;QIN Xiao-hui;TU Zong-cai;WANG Hui;LI Jin-lin;FAN Liang-liang;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
SHI Yan;QIN Xiao-hui;TU Zong-cai;WANG Hui;LI Jin-lin;FAN Liang-liang;State Key Laboratory of Food Science and Technology;Nanchang University;College of Life Science;Jiangxi Normal University;
..............page:93-97
Application of Vc in the fermentation of Luzhou-flavor Daqu
MA Rong-shan;CAO Zhen;Food Science College of Shenyang Agricultural University;
MA Rong-shan;CAO Zhen;Food Science College of Shenyang Agricultural University;
..............page:98-100
The effect of lactic acid bacteria on the storage characteristics of bread made by straight dough method
FANG Jing;CHEN Zhong;LIN Wei-feng;LI Yuan;Environment Monitoring Department;Guangdong Vocational College of Environment Protection Engineering;School of Light Industry and Food Sciences;South China University of Technology;
FANG Jing;CHEN Zhong;LIN Wei-feng;LI Yuan;Environment Monitoring Department;Guangdong Vocational College of Environment Protection Engineering;School of Light Industry and Food Sciences;South China University of Technology;
..............page:101-105
Preparation of broccoli’s stem pickle and analysis on variance of physicochemical indicators during the fermentation
DUAN Xiao-ming;CHEN Cui;CAO Yu-mei;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
DUAN Xiao-ming;CHEN Cui;CAO Yu-mei;FENG Xu-qiao;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;
..............page:106-111
Rapid fermentation of wild rice stem by inoculated fermentation combined with vacuum impregnation
HUANG Ling;OU Chang-rong;LING Jian-gang;YU Jing-fen;TANG Hai-qing;SHANG Hai-tao;School of Marine Sciences;Ningbo University;Ningbo Academy of Agricultural Sciences Research;Ningbo Entry-exit Inspection and Quarantine Bureau of People’s Republic of China;
HUANG Ling;OU Chang-rong;LING Jian-gang;YU Jing-fen;TANG Hai-qing;SHANG Hai-tao;School of Marine Sciences;Ningbo University;Ningbo Academy of Agricultural Sciences Research;Ningbo Entry-exit Inspection and Quarantine Bureau of People’s Republic of China;
..............page:112-118
Influence of different temperatures on growth and patulin production of Penicillium expansum in apple juice
DONG Xiao-yan;WANG Li-ting;JIANG Wei;LI Chun-sheng;XU Ying;MENG Xiang-hong;College of Food Science and Engineering;Ocean University of China;
DONG Xiao-yan;WANG Li-ting;JIANG Wei;LI Chun-sheng;XU Ying;MENG Xiang-hong;College of Food Science and Engineering;Ocean University of China;
..............page:119-123
Study on the main organic acids and antimicrobial activity of Pediococcus acidilactici fermentation
LI Jie;LI Xiao-ran;GONG Lu-lu;LUO Yi-yong;LIU Chen-jian;Faculty of Life Science and Technology;Kunming University of Science and Technology;
LI Jie;LI Xiao-ran;GONG Lu-lu;LUO Yi-yong;LIU Chen-jian;Faculty of Life Science and Technology;Kunming University of Science and Technology;
..............page:124-129
The pretreatment of the pullulan fermentation broth for the further purification by nanofiltration membrane
HAO Hua-wei;GAO Xue-li;WANG Xiao-juan;GAO Cong-jie;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
HAO Hua-wei;GAO Xue-li;WANG Xiao-juan;GAO Cong-jie;Key Laboratory of Marine Chemistry Theory and Technology;Ministry of Education;Ocean University of China;
..............page:130-134
Optimization of purification process of apple polyphenols with macroporous absorbent resin
HE Jin-na;CAO Dong;SHI Su-jia;School of Food Science;Jiangnan University;School of Science;Jiangnan University;
HE Jin-na;CAO Dong;SHI Su-jia;School of Food Science;Jiangnan University;School of Science;Jiangnan University;
..............page:135-141
The recycle and purification technology of apple polyphenols from juice decolorization resin LSA-900C
HE Xiao-hua;MENG Yong-hong;WANG Yu-zhu;LiI Na;GUO Yu-rong;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
HE Xiao-hua;MENG Yong-hong;WANG Yu-zhu;LiI Na;GUO Yu-rong;DENG Hong;College of Food Engineering and Nutritional Science;Shaanxi Normal University;
..............page:142-146
Sulfation modification of carrot polysaccharide and its antioxidant activity evaluation
KAN Guo-shi;HAN Lu;CHEN Hong-man;REN Da-ming;College of Biological Science and Technology;Shenyang Agricultural University;
KAN Guo-shi;HAN Lu;CHEN Hong-man;REN Da-ming;College of Biological Science and Technology;Shenyang Agricultural University;
..............page:147-151
Effects of heat treatment on the functional properties of sunflower 11S globulin
WANG Ping;REN Jian;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
WANG Ping;REN Jian;College of Food and Bioengineering;Qiqihar University;Key Laboratory of Processing Agricultural Products of Heilongjiang Province;Qiqihar University;
..............page:152-155
The effect of different milk components on the antioxidant activity of jujube polyphenols
FAN Jin-bo;HOU Yu;ZHANG Hao;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
FAN Jin-bo;HOU Yu;ZHANG Hao;ZHOU Su-zhen;FENG Xu-qiao;Food Science Research Institute of Bohai University Food Safety Key Lab of Liaoning Province;College of Food Science and Nutritional Engineering China Agricultural University;
..............page:156-160
The comparison of the main nutrients and elements among three kinds of jujube fruit
NAN Hai-Juan;MA Han-jun;YANG Yong-hui;College of Food;Henan Institute of Science and Technology;
NAN Hai-Juan;MA Han-jun;YANG Yong-hui;College of Food;Henan Institute of Science and Technology;
..............page:161-165
The development and characterization of edible pumpkin wrappers
WANG Xiao-xuan;ZHOU Jing;SUI Si-yao;ZHANG Ning;MA Zhong-su;School of Biological and Agricultural Engineering;Jilin University;
WANG Xiao-xuan;ZHOU Jing;SUI Si-yao;ZHANG Ning;MA Zhong-su;School of Biological and Agricultural Engineering;Jilin University;
..............page:166-170
Effect of irradiation treatment on substitution degree of hydroxypropyl corn starch
WANG Li-ren;Lu Xiao-yu;WANG Shan-shan;ZHANG Tie;School of Tea and Food technology Anhui Agricultural University;Management center of Agricultural Garden Anhui Agricultural University;
WANG Li-ren;Lu Xiao-yu;WANG Shan-shan;ZHANG Tie;School of Tea and Food technology Anhui Agricultural University;Management center of Agricultural Garden Anhui Agricultural University;
..............page:171-175
A review on the functional properties of imitation cheese
ZHENG Yuan-Rong;MO Bei-Hong;LIU Zhen-Min;DENG Yun;JIAO Jin-Kai;SUN Yan-Jun;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;Department of Food Science and Technology;Shanghai Jiao Tong University;
ZHENG Yuan-Rong;MO Bei-Hong;LIU Zhen-Min;DENG Yun;JIAO Jin-Kai;SUN Yan-Jun;State Key Laboratory of Dairy Biotechnology;Technical Center;Bright Dairy & Food Co.;Ltd.;Shanghai Engineering Research Center of Dairy Biotechnology;Department of Food Science and Technology;Shanghai Jiao Tong University;
..............page:176-182
MRFs and the effect of MRFs on meat quality
ZHANG Jing;GUO Yue-ying;REN Ting;ZHAO Li-hua;JIN Ye;Collage of Food Science and Engineering Inner Mongolia Agricultural University;
ZHANG Jing;GUO Yue-ying;REN Ting;ZHAO Li-hua;JIN Ye;Collage of Food Science and Engineering Inner Mongolia Agricultural University;
..............page:183-187
Progress in the application of novel preservation technology in frozen meat
ZHANG Duo;WANG Ji-hui;XIAO Shan;Department of Food Science and Engineering;Dalian Polytechnic University;
ZHANG Duo;WANG Ji-hui;XIAO Shan;Department of Food Science and Engineering;Dalian Polytechnic University;
..............page:188-192
Comparison of volatile components in three white grape varieties
SUN Sha-sha;FAN Wen-lai;XU Yan;LI Ji-ming;YU Ying;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;Center of Science and Technology;Changyu Group Co. Ltd.;
SUN Sha-sha;FAN Wen-lai;XU Yan;LI Ji-ming;YU Ying;Key Laboratory of Industrial Biotechnology;Ministry of Education;Laboratory of Brewing Microbiology and Applied Enzymology;School of Biotechnology;Jiangnan University;Center of Science and Technology;Changyu Group Co. Ltd.;
..............page:193-198
Preparation of monoclonal antibody against EHEC O157∶ H7 and development of a colloidal gold strip for rapid detection of EHEC O157∶ H7
LIU Cheng;LIU Fang;LIU Qing;HAN Shun-yu;DONG Qing-li;YANG Biao;HU Jing-jing;MA Li-ping;College of Food Science and Engineering;Gansu Agricultural University;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Shanghai Prajna Biotechnology Company;Yuyao Food Inspection and Testing Center;International Travel Health Care Center;Gansu Entry-Exit Inspection and Quarantine;
LIU Cheng;LIU Fang;LIU Qing;HAN Shun-yu;DONG Qing-li;YANG Biao;HU Jing-jing;MA Li-ping;College of Food Science and Engineering;Gansu Agricultural University;School of Medical Instrument and Food Engineering;University of Shanghai for Science and Technology;Shanghai Prajna Biotechnology Company;Yuyao Food Inspection and Testing Center;International Travel Health Care Center;Gansu Entry-Exit Inspection and Quarantine;
..............page:199-205
Analysis of volatile components of pickled garlic using headspace solid-phase microextraction combined with GC-MS
LI Ting-ting;ZHENG Jiong;College of Food Science;Southwest University;Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory;
LI Ting-ting;ZHENG Jiong;College of Food Science;Southwest University;Agriculture Department of storage and preservation of agricultural products quality safety risk assessment Laboratory;
..............page:206-209+215
Effect of polyphenols extract from Porphyra on the quality of refrigerated Chinese shrimp
LI Ying-chang;WANG Ya-li;LV Yan-fang;LI Xue-peng;LI Jian-rong;CHEN Ying;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Science research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Chinese Acadeny of Inspection and Quarantine;
LI Ying-chang;WANG Ya-li;LV Yan-fang;LI Xue-peng;LI Jian-rong;CHEN Ying;College of Chemistry;Chemical Engineering and Food Safety;Bohai University;Food Science research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;Chinese Acadeny of Inspection and Quarantine;
..............page:210-215
Effect of modified atmosphere package storage on postharvest physiology and quality of fresh jujube fruits
LU Qi-lin;ZHAO Hong-xia;FENG Xu-qiao;HUANG Xiao-jie;WANG Jing-jing;YANG Jin-ling;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;College of Food Science and Engineering;Liaoning Medical University;
LU Qi-lin;ZHAO Hong-xia;FENG Xu-qiao;HUANG Xiao-jie;WANG Jing-jing;YANG Jin-ling;Food Science Research Institute of Bohai University;Food Safety Key Lab of Liaoning Province;College of Food Science;Shenyang Agriculture University;College of Food Science and Engineering;Liaoning Medical University;
..............page:216-221
The extraction of γ-polyglutamic acid by methanol-ethanol fractional precipitation method
ZENG Qing-dong;LI Wen-jie;WANG Zhi-wei;GAO Yu-qian;XU Shu-xia;ZHANG Shi-min;WU Kun;SONG Xiao-feng;XU Ping-hui;College of Life Science;Henan Agricultural University;Xinxiang Huilong Biotech Co.;Ltd;
ZENG Qing-dong;LI Wen-jie;WANG Zhi-wei;GAO Yu-qian;XU Shu-xia;ZHANG Shi-min;WU Kun;SONG Xiao-feng;XU Ping-hui;College of Life Science;Henan Agricultural University;Xinxiang Huilong Biotech Co.;Ltd;
..............page:222-228
Extracting technology and antioxidant activity of total alkaloids from Lentinula edodes
HE Jin-zhe;FENG Ting-ting;SUN Pei-long;Department of Food Science and Technology;Zhejiang University of Technology;
HE Jin-zhe;FENG Ting-ting;SUN Pei-long;Department of Food Science and Technology;Zhejiang University of Technology;
..............page:229-234
Extraction optimization and radical scavenging activity of the polysaccharides from Brassica rapa L.
LI Ya-shuang;LIAN Lu-ning;LIU Jie;LIU Chun-lan;College of Life and Environmental Science;Minzu Univevsity of China;
LI Ya-shuang;LIAN Lu-ning;LIU Jie;LIU Chun-lan;College of Life and Environmental Science;Minzu Univevsity of China;
..............page:235-240
Optimization of ultrasonic-assisted extraction of tannins from Phyllanthus emblica fruit
CHEN Hong-bin;CAI Ying-qing;ZHANG Miao-xia;LIN Luan;College of Chemistry and Life Sciences;Quanzhou Normal University;Key Laboratory of Molecular Biology and Medicinal Chemistry;Fujian Province University;
CHEN Hong-bin;CAI Ying-qing;ZHANG Miao-xia;LIN Luan;College of Chemistry and Life Sciences;Quanzhou Normal University;Key Laboratory of Molecular Biology and Medicinal Chemistry;Fujian Province University;
..............page:241-245
Propolis extracted by different methods:flavonoid content determination and area differentiation evaluation
QU Wen-juan;WANG Ran-ran;LIU Shu-yuan;LI Qian;MA Hai-le;College of Food and Biological Engineering;Jiangsu University;Jiangsu Key Lab of Physical Processing of Agricultural Product;
QU Wen-juan;WANG Ran-ran;LIU Shu-yuan;LI Qian;MA Hai-le;College of Food and Biological Engineering;Jiangsu University;Jiangsu Key Lab of Physical Processing of Agricultural Product;
..............page:246-251
Study on stability of cloudy blueberry juice beverage
CHEN Zu-man;Zhejiang Pharmaceutical College;
CHEN Zu-man;Zhejiang Pharmaceutical College;
..............page:252-254
Preparation on the three fruits compound beverage
XIA Dong-yan;TANG Hua-li;CHEN Meng-juan;KUANG Ren-ping;YANG Dong;YUAN Kun-ming;School of Life Science and Engineering;Chongqing Three Gorges University;
XIA Dong-yan;TANG Hua-li;CHEN Meng-juan;KUANG Ren-ping;YANG Dong;YUAN Kun-ming;School of Life Science and Engineering;Chongqing Three Gorges University;
..............page:255-258
Trial-manufacture of Chinese dates wort fermented beverage
Li Li;Yang Ze-xian;Yuan Hai-yan;Xiong Guo-bao;Du Jin-min;College of Bioengineering;Hebei University of Science and Technology;Hebei Mei Bang Engineering and Technology Co. Ltd;College of Life Science;Yunnan University;
Li Li;Yang Ze-xian;Yuan Hai-yan;Xiong Guo-bao;Du Jin-min;College of Bioengineering;Hebei University of Science and Technology;Hebei Mei Bang Engineering and Technology Co. Ltd;College of Life Science;Yunnan University;
..............page:259-262