Food and Machinery 2011 Issue 5 Study on molecular weight distribution and amino acid content of wheat protein enzymolysate

Study on molecular weight distribution and amino acid content of wheat protein enzymolysate
ZHA NG Rui-chang;XU Zhi-hong;ZHANG Ying-long;WANG Qi

..............page:44-47

Utilization of expanded sorghum flour in bread formulations
MA Tao;ZHOU Jia;ZHANG Liang-chen

..............page:165-167,185

Analysis of aromatic components in the different wine-grapes from different geographic origin by gas chromatography-mass spectrometry
SHANG Jing-min;MU J ing-xia;LIU Jian-min;ZHANG Jia-rong;DENG Bo;SHI Tao-tao;ZHAO Xin-jie

..............page:52-57

Effects of controlled atmosphere on quality of Sujiang meat in chilled storage
SHI Shuai;WANG Zheng-yu;PU Li-li;XU Hai-xiang;QU Gui-xiang

..............page:145-148

Study on synthesis and antibacterial property of benzoylation chitosan
YU Pei-pei;XIA Wen-shui

..............page:115-119

Application of computational fluid dynamics(CFD) used in simulation of cold storage
TANG Yi;XIE Jing;WANG Jin-feng;XU Jiang-bo

..............page:186-189

Optimization onultrasonic-assisted extraction technology of flavonoids from pine nut shell with response surface analysis
DONG Zhou-yong;REN Hui;ZHOU Ya-jun

..............page:100-102

Isolation, screening and molecular biological characterization of yeasts producing HDMF in soy sauce mash
LI Rui;WANG Ran;GUO Yan-qiong;SONG Huan-lu

..............page:11-14

Study on the static adsorption kinetics of resveratrol from polygonum cuspidatum sieb.et zucc by macroporous resin
LI Yan;LIU Jun-hai

..............page:82-86

The purification of momordica charantia polysaccharide and inhibition activity towards MCF-7 cell proliferation
ZHAO Rui-chao;LIU Jin-fu;CHEN Ji-luan

..............page:78-81,141

Development situation of vegetable industry and suggestion of processing industry in Hubei
CHEN Xue-ling;HE Jian-jun;GUAN Jian;ME Xin;QIU Zheng-ming;NIE Qi-jun;CHENG Wei

..............page:190-192

Study on physicochemical property and oxidation stability of betel nut oil
LI Lan;ZHOU Wen-hua;DENG Xue-liang

..............page:153-155

Energy analysis and improved conservation on the low-temperature and high-pressure explosion puffing equipment
ZHU Kai-ding;CHEN Hai-feng;DOU Dan;LI Jiu-liang

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

Analysis of HACCP critical control point in fresh wet rice noodles production
LIN Qin-lu;WU Yue;WANG Jing;YANG Tao;WU Wei;LI Li-hui

..............page:163-164,181

Optimization of extraction technology of residual oil of oil-tea-cake
HU Ping-ping;LI Zhong-hai;LI Jia-xing;LIANG Xian-chang;LIU Wei

..............page:175-177

Study on extraction and antioxidant activity of aloe anthraquinones by ultrasonic technology
LIU Quan-de;TANG Shi-rong;SONG Hui;WANG Ying;XING Hong-wei

..............page:68-71

Analysis and comparison of flavor compounds between soy sauce fermented with salted chili juice and normal soy sauce
LI Ming-hao;HU Xuan;XIA Yan-bin

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

Comparative studies of antitumor activities of Konjac glucomannan degradation products
WANG Zhi-jiang;LI Zhi-yu;HUANG Shui-hua;YAO Min-na

..............page:72-74

shi pin yu ji xie ru xuan zhong guo ke xue yin wen shu ju ku (cscd)

..............page:1

Green chemistry and experiment green
YUAN Ting-xiang

..............page:126-127

Optimization of technology with response surface methodology to salted egg white desalination processes
PI Yu-zhen;HE Liang;LI Jia-yin

..............page:172-174,192

Protein determination of milk by Bradford method
ZHANG Zhi-tao;LIU Jin-sheng;XU Qiang;SUN Xiao-meng;WANG Yi-peng

..............page:128-130

Purification and enzymatic characterization of a β-galactosidase from Erwinia sp.
XIA Yu;CHENG Yu-liang;ZHAO Yin;LU Yuan-Ling;SUN Zheng

..............page:75-77,141

Effect of disruption method on ADH activity of acetic acid bacteria
LI Yi-xin

..............page:87-89

Preparation of ELISA kit for detecting Cd-MT of pteria penguin
WU Xiao-ping;LIAO Ai-lin;ZHANG Cao-hua;LU Hong-Yu;YANG Jie

..............page:107-110

Screening, identifying of cellulose-decomposing strain and its enzyme-producing conditions
LI Yao-bo;LIU Su-chun;CHEN Sheng;LI Luo-ming;JIANG Li-wen

..............page:15-18

Comparative analysis of fatty acids composition in grass carp oil and rapeseed oil using GC/MS method
HU Wei-qiang;SONG Jun;LIU Zhong-yi

..............page:48-51

Optimization of technology for microwave-assisted extraction of polysaccharides from fructus corni
HU Yuan-yuan;FANG Shu-ling;YANG Hu-qing;WU Feng-hua

..............page:93-95

Analysis of aroma components in fermented sausage of simultaneous inoculation
LEI Hua-wei;LI Rong;FAN Kang;DONG Ming-sheng;CHEN Xiao-hong

..............page:19-24

Study on volatile components and “impact factors” of enzymatic hydrolyzate from white shrimp head after maillard reaction
FA NGJie;FENG Xiao-min;WANG Wei-min;CHEN Su-hua

..............page:39-43

Design and simulation of mobile cutting machine
ZHANG Jian-zhong;LI-Kun;ZHANG Shu-jun;WANG Feng-xia;LU shou-li

..............page:131-133

Optimization of process conditions of immobilizing tannase by LX-1000HA resin
WANG Hui;YUAN Qiang;FAN Chao;LI Ji-lie;LI Zhong-hai

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

xin xi dong tai

..............page:2-4,6

Optimization on extraction technology of pectin from the pericarp of ponkan by ultrasonic-assisted method
CAI Wen;TAN Xing-he;ZHANG Yu;HU Xiao-an;GUO Run-xia;WANG Feng

..............page:103-106

Effects of different quick freezing processes on the quality characteristics of litopenaeus vannamei
YANG Li-yan;CAO Wen-hong;ZHA NG Chao-hua;JI Hong-wu

..............page:149-152,192

Optimization of black glutinous corn and jujube compound beverage by response surface methodology

..............page:178-181

Effects of different storage temperature on fresh-cut lettuce during storage period
YA NG Xia i;SHU Xiao-bin;WU Guang-hui;BI Tao-tao;GAO Yuan-jun

..............page:156-158,189

di qi jie ya tai di qu gan zao hui yi zai tian jin zhao kai

..............page:1

Study on iron-binding ability of melanoidins
XUE Xiao-li;WANG Zhong-he;YU Shu-juan

..............page:32-35

Influence of several treatments on properties of squid melanin
YUAN Li;GAO Rui-chang;GUO Xue-xia;MA Ha i-le

..............page:36-38,57

jiao yuan dan bai chan ye gao su fa zhan zhong de leng si kao lai zi jiao yuan dan bai biao zhun yu chan ye fa zhan yan tao hui de bao dao

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

Removal of pesticide residue in fresh-cut lettuces using different cleaning method and its effect on quality
GAO Yuan-jun;FAN Zhen-jiang;LU Yuan;WU Wei-wei;SUN Yan

..............page:159-162

Rheological behavior and sensory evaluation of oligosacchairde-containing skim milk beverage
HUA Xiao;YANG Rui-jin;WANG Meng-le;WANG Hong-tao;GUO Xian-zhong

..............page:28-31,35

Optimization of protein extraction technology from whole oat flour by response surface methodology
XU Xiang-ying;WANG An-na;LIN Wei-jing;ZHONG Kui;ZHOU Su-mei

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

Study on enzymolysis technology of Shatian polemo
ZHU Yan;ZENG Xin-an;JIANG Long-dong

..............page:182-185

Extraction and identification of antibacterial substances from sauerkraut juice
CHEN Bing;TIAN Bo;YUAN Tao;ZHAO Xiao-long

..............page:123-125,136

Case packing system for bottle preform based on coordinate robot manipulator
WANG Zhong-ping;LI Xiang;MA Yong;WANG Ting;GUO Ai-hua;DING Ke

..............page:134-136

Study on antibacterial activity and stability of extracts from skin of bufo bufo
WANG Yuan-qing;YAN Jian-ye;LUO Kun;SHI Bai-mei;WANG Lu

..............page:120-122

Carcass weight of poultry settlement system during slaughtering
ZHANG Kui-biao;LIU Hui;ZHONG Shao-hui;TANGAi-ping;ZHANG Ning

..............page:142-144

Researching on quality of grape seed oil extracted by different methods
MI Cai-xia;MA Jian-long;LIU Li-jun

..............page:90-92

Differential expression analysis of bifunctional cellulase-chitosanase from Trichoderma viride XW01 induced by different carbon source
LIU Jing;LIU Ping;XIA Wen-shui;GAO Qin-xue

..............page:7-10,24

The application of loop mediated isothermal amplification(LAMP)technique for rapid detection of Enterobacter sakazakii
ZHANG Shu-hong;WU Qing-ping;XU Xiao-ke;ZHANG Ju-mei;GUO Wei-peng

..............page:111-114

Quantitativestructure-retention relationship of alcohol and ester
QIN Zheng-long;DU Xi-hua

..............page:25-27

Effects of different protease hydrolysis patterns on walnut protein peptide and its antioxidant activity
CHEN Yong-hao;WANG Ke-jian;HAO Yah-bin;QI Jian-xun

..............page:63-67